Southampton Elementary School students recently enjoyed fresh kale Caesar salad and macaroni and cheese during lunch as part of the district’s Chef Brigade program.
The program, funded with a Farm-to-School grant from the New York State Department of Agriculture and Markets, provides training by Chef Brigade to food service staff to prepare fresh foods, make meals from scratch and organize storage to allow for more fresh items. A large component of the program is introducing students to new foods and surveying them.
Earlier in the year, Chef Ryan Kennedy of Brigaid worked with staff at Southampton Intermediate School to make a new recipe of chicken alfredo pasta, and at the high school to make beef enchiladas.
Photo courtesy of the Southampton Union Free School District