Chef Strategies for Nutrition that Excites! Karen Hallford MS, RD Chef Rachel Petraglia Gwinnett County Public Schools
Learning Objectives Participants will 1. understand how popular pairings, textures & creativity can create a culinary driven menu that s compliant 2. gather ideas on culinary techniques & effective ways to flavor 3. learn how to properly execute the menu through simple concepts and approaches to bring out maximum quality and flavor
Program Highlights SY16
Current Program Stats Largest district in GA 178,200 students 130 schools with full production kitchens 120,000 lunches daily 40,000 breakfasts daily Farm to school, gardens, salad bars Limited ala carte, reimbursable meal focused
Gen z Our Customers born After 1995 Post millennials 1 st Digital natives Worries, wants, hopes we need to know! More ethnically diverse per U.S. Census data American food is changing
Worries Obesity Screen time health & nutrition
Wants Now My Way Conveniences- digital ordering, delivery Mash Ups/Fusion Food Healthy Snacking
Hopes Speed Personalization More Food On the go Less sit down dinners A hand in preparation
What s Trending?
MENU ADOPTION CYCLE STAGE 2 ADOPTION Trend is picked up by food trucks, fast-casual, and casual dining independents. Specialty grocery stores and gourmet food retailers play here too. Food trends follow a predictable life cycle. The MAC helps you determine a trend s current life stage, as well as its potential for future advancement. STAGE 3 PROLIFERATION Casual dining chains and eventually QSR chains pick up the trend. It s now also found at mainline grocery stores, mass merchandisers, and club stores. STAGE 1 INCEPTION Earliest stage trends, limited primarily to ethnic independent and fine dining restaurants, as well as neighborhood ethnic markets. STAGE 4 UBIQUITY The trend is now everywhere, including midscale restaurants, corporate dining, and K-12 schools. It s common even in the frozen foods aisle of the grocery store.
Retail Examples Chick fil a s newest sauces Sweet & Spicy Sriracha Smokehouse BBQ Garlic & Herb Ranch Zesty Buffalo Sauce
Retail Examples Starbuck s pumpkin spice latte Rivals the McRib in cult-like popularity Launched in 2003 Ginger, Clove, All Spice
Retail Examples Mash ups at an all time high! Bulgogi Hamburger Flavored hummus Mexican ramen Sushi burritos Veg-Centric Brunch Drive thru fast casual
Gwinnett Students Want? Flavorful food Seasoned food Varying Textures- crunchy, crispy, soft, tender, Appropriate Temps- Hot foods, hot & Cold foods, cold Variety of entrées & sides! Ability to Customize Toppings Condiments
Where do we go from here? Seasoning blends back of house Condiments Topping bars Variety of menu options, mixing classic w/ global
YOUR School Nutrition Program Culinary Techniques Adding Flavor
Culinary Techniques Give your food Space
Culinary Techniques Think outside the box to find additional Flavor!
Tasting Culinary Techniques
Base Menu Roasted Chicken Brown Rice Veggies Fruits
Chipotle Chili-Lime Roasted Chicken Oven Roasted Chicken tossed in a Chipolte Chile-Lime Glaze Mexi Rice Fluffy Brown Rice with Corn & Tex Mex Spices Happy Corn Creamy Corn seasoned with Chile, Lime, Sea Salt and a hint Cheese Mexican Fruit Cup Fresh cut Melons seasoned with Chile, Lime and Sea Salt
Mexican Inspired Menu
Ginger Glazed Roasted Chicken Oven Roasted Chicken glazed with a Ginger-BBQ Sauce Asian Rice Fluffy Brown Rice with Pineapple, Peas, Carrots and Asian Spices Sweet Orange Broccoli Steamed Broccoli with Mandarin Oranges drizzled with Orange reduction Asian Fruit Salad Fresh cut Melons, Pineapple & Cherries tossed in a Ginger-Honey- Lime dressing and sprinkled with Sesame Seeds
Asian Inspired Menu
Seasoning Blends Enhance Flavor Customizable Cost Effective Quick and Easy Delicious Seasonal Safe Presentation
Herbs parts of the Plant Leaves Stems Seeds Forms available Fresh Dried Ground Examples Basil, Oregano, Mint
Spices Plants & Trees Bark Roots Seeds Fruit Forms available Whole Ground Examples Cinnamon, Cumin, Paprika
Best Practices Do: Keep in Dry Storage Produce in Bulk Use Shakers for Daily Use Use corn meal to keep from sticking together Don t: Store in Direct Light Store in Extreme Heat
Flavorful Liquids Think: Fruit Juices Salsa Try for: Cooking Rice Tossing with Fruit
Citrus
Condiments & Toppings