2020 Virtual Meeting Program and Featured Recipes

Healthy Kids Collaborative 2020 Virtual Meeting

Program and

Featured Recipes

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This course guide was developed using the resources of The Culinary Institute of America. This manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.

TABLE OF CONTENTS PROGRAM OVERVIEW ......................................................................................................................................... 5

MEETING AGENDA ................................................................................................................................................ 7

PRESENTER BIOGRAPHIES ............................................................................................................................... 11

CORPORATE MEMBER COMPANY PROFILES ............................................................................................. 16

TUESDAY, DECEMBER 1ST .................................................................................................................................. 18

NETWORKING SNACK INSPIRATION ...................................................................................................................... 19

NETWORKING RECEPTION AND CORPORATE MEMBER EXPO .............................................................................. 21

THURSDAY, DECEMBER 3RD .............................................................................................................................. 23

NETWORKING AND CORPORATE MEMBER EXPO .................................................................................................. 24

PLANT-FORWARD SCHOOL MEALS: INSPIRATION FROM WORLD CUISINES ....................................................... 26

NETWORKING RECEPTION AND CORPORATE MEMBER EXPO .............................................................................. 34

RECIPE INDEX ........................................................................................................................................................ 37

Healthy Kids Collaborative 5 THE CULINARY INSTITUTE OF AMERICA®

DECEMBER 2020

PROGRAM OVERVIEW The CIA Healthy Kids Collaborative The Culinary Institute of America’s Healthy Kids Collaborative is a year-round, invitational initiative designed to both accelerate innovation and deepen technical and professional expertise in K-12 school food. It is a unique and focused multi-year collaboration between school nutrition professionals, school chefs, suppliers, and other stakeholders to create and advance culinary-driven, healthier foods for students. School Nutrition Challenges School nutrition professionals need workable solutions to the challenges of feeding large numbers of students tasty, appealing, nutritious foods. School foodservice confronts an array of operational, purchasing, and staff training challenges. To receive federal funding, districts source, purchase, prepare, and serve food that meets nutrition guidelines. The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) requires schools to offer more fruit, vegetables, and whole grains in meals, and limit sodium, calories, and saturated fat. School Nutrition Opportunities The National School Lunch Program (NSLP) feeds more than 31 million students per day, which means five billion lunches and more than two billion breakfasts annually. Children served by the NSLP represent the varied income levels, geographical regions, and cultural heritage of the United States. School foodservice offers multiple opportunities for focused, culinary-centric innovation that will impact the eating habits and long-term health of our next generation. Collaborative Format and Annual Meeting The CIA Healthy Kids Collaborative members are an invited group of 40 to 45 school nutrition leaders from around the country, including directors and chefs, top foodservice management companies, expert school nutrition consultants, and other stakeholders. Corporate members are the companies and organizations that provide financial and other support for the initiative. All members participate in periodic conference calls, contribute to working groups based on targeted focus areas, and meet annually to work together on practical solutions that expand delicious, healthy menu choices. The CIA Healthy Kids Collaborative’s fifth annual meeting takes place virtually through the Hopin platform. Members will participate in activities including discussions, working group sessions, presentations, and demonstrations with corporate members. Selected content experts will share culinary and flavor insights, trends, updates on regulations and standards, and research on children’s eating habits, taste preferences, and nutrition.


DECEMBER 2020

Vision for the Collaborative The CIA Healthy Kids Collaborative leverages the combined expertise and experience of members, corporate members, and invited content experts with the goals of discovering flavor and menu strategies, highlighting successes and best practices, and developing training protocols and resources. The Collaborative works collectively to explore culinary solutions to increase the availability and acceptance of healthy foods in schools, engage with leading suppliers and stakeholders to gain insights and ideas and to influence solutions, and share insights and solutions widely with school districts across the United States. The CIA Healthy Kids Collaborative applies lessons learned from other CIA health and wellness programs, including the CIA Healthy Menus Research & Development Collaborative, which is working on increasing the availability and profitability of healthy items on volume foodservice menus, and the Menus of Change University Research Collaborative, which is working on relevant menu language work and research on drivers of eating behavior and food choice architecture. As the CIA Healthy Kids Collaborative develops, members will identify several focus areas and join working groups. The collaborative’s current working groups include:

• Plant-Forward School Meals. For a variety of different reasons, including health, variety, and sustainability, students around the country are choosing to eat less meat. This working group’s goal is to develop a four-week cycle menu of plant-forward recipes that represent global flavors. This resource will support increasing vegetable consumption in school nutrition programs.

• Staff Culinary Education and Training. Culinary and food literacy levels vary widely among school foodservice staff. The CIA Healthy Kids Collaborative can identify priority educational and training needs and develop resources, helping to meet the new professional standards for school nutrition professionals.

• Food and Nutrition Quality. Preparing and serving quality foods is a basic tenet of school nutrition. This working group aims to define quality – from a food and nutrition perspective – and collaborates to develop breakthrough solutions in order to meet these quality standards.

• Flavor Development. Creating and preparing meals that students crave continues to be a challenge for school nutrition professionals. This working group develops and shares innovative strategic culinary techniques to maximize flavors in school meals.

• School Culinary Culture. Creating optimal environments for school meals increases student satisfaction and decreases food waste. Considerations from the timing and length of meals and recess, positioning and presentation of foods, and cafeteria surroundings, to the training of cafeteria staff, impact student experience and satisfaction. The Collaborative will pay special attention to how these food environment design issues intersect with culinary and menu strategies.

Digital Media and Resources for Schools Sharing the Collaborative’s learnings, best practices, and practical solutions broadly with school nutrition professionals across the United States is an important part of the work of the CIA Healthy Kids Collaborative. Members and corporate members will identify needed resources to be developed into digital media, recipes, presentations, and other resources to share, building on the already rich content of ciahealthykids.com.


DECEMBER 2020

MEETING AGENDA

Tuesday, December 1 11 AM – 1:30 PM PST | 2 – 4 :30 PM EST

All times in schedule below are Pacific Standard Time (PST). 11 AM Welcome and Opening Remarks Speakers: Greg Drescher (Vice President-Strategic Initiatives & Industry

Leadership, The Culinary Institute of America) Cathy Powers (Chair, Healthy Kids Collaborative)

11:10 AM Surviving Disruption, Prioritizing Transformation: The Path Forward for K-12 Panel Discussion

When the pandemic closed much of the country down, school food leaders around the nation quickly responded to meet the needs of their communities. As the crisis continued, these leaders continued to pivot. As we emerge from this pandemic, we hear from top school food leaders about prioritizing transformation and charting a path for greater innovation. Moderator: Lisa Feldman ’91 (Director of Menu Management, Sodexo; Co-

Chair, Healthy Kids Collaborative) Panelists: Bertrand Weber (Director, Culinary and Nutrition Services,

Minneapolis Public Schools) Jessica Shelly, MBA (Director of Student Dining Services, Cincinnati Public Schools) Michael Rosenberger, MBA (Director, Dallas Independent School District; Chairman, Urban School Food Alliance)

11:40 AM Prioritizing Transformation Breakout Sessions

Following the Surviving Disruption panel discussion, we’ll break into small groups to ideate around a roadmap forward, and how we should think about prioritizing transformation in our operations in 2021 & beyond. Facilitator: Lisa Feldman ’91 (Director of Menu Management, Sodexo; Co-

Chair, Healthy Kids Collaborative)

12 PM Networking and Corporate Member Expo Enjoy chance encounters in “Networking” and visit with our corporate members in the “Expo” to learn more about their commitment to partnering with school food service leaders to expand delicious, healthy meal choices for K-12 and facilitate connections at a time when we cannot meet in person. Sponsored by Pacific Northwest Canned Pears

12:20 PM Working Group Breakout Sessions HKC’s five working groups will meet in virtual breakout sessions to discuss project progress and to discuss their plans Working group objectives will be focused on inspiring change and transformation in school food. and strategize for the year ahead, 2021.


DECEMBER 2020

Facilitator: Cathy Powers (Chair, Healthy Kids Collaborative)

Five Working Groups: • Plant-Forward School Meals | Chair: Brandy Dreibelbis • Flavor Development | Co-Chairs: Rachel Petraglia; Laura Jacobo • Staff Culinary Education and Training | Co-Chairs: Michael Morris;

Samantha Cowens-Gasbarro • School Culinary Culture | Co-Chairs: Stephen Menyhart; Matthew Poling • Food and Nutrition Quality | Co-Chairs: Jennifer Craig, Janice King

1:05 PM Closing Remarks Speaker: Cathy Powers (Chair, Healthy Kids Collaborative) 1:10 PM Networking Reception and Corporate Member Expo

Enjoy chance encounters in “Networking” and visit with our corporate members in the “Expo” to learn more about their commitment to partnering with school food service leaders to expand delicious, healthy meal choices for K-12 and facilitate connections at a time when we cannot meet in person. Sponsored by Kellogg’s Away From Home

1:30 PM Reception Concludes The HKC all-member meeting will resume on Thursday, December 3 at 11 AM Pacific Standard Time (PST).


DECEMBER 2020

Thursday, December 3 11 AM – 1:30 PM PST | 2 – 4 :30 PM EST

All times in schedule below are Pacific Standard Time (PST). 11 AM Welcome and Preview of the Day Speaker: Cathy Powers (Chair, Healthy Kids Collaborative) 11:05 AM Connecting with Gen Z Through Plant-Based Meals Presentation

Learn about the growing demand for plant-based proteins with Gen Z consumers and find out about the different flavors students crave, while meeting your own sustainability goals!

Presenter: Stefanie Dove (K-12 Wellbeing & Regulatory Business Partner, Kellogg Company)

Sponsored by Kellogg’s Away From Home

11:35 AM Plant-Forward School Meals Working Group Report Out

Speaker: Brandy Dreibelbis (Director of School Food Operations, Chef Ann Foundation)

11:45 AM Flavor Development Working Group Report Out

Speakers: Rachel Petraglia (Culinary Coordinator, School Nutrition Program, Gwinnett County Public Schools) Laura Jacobo (Director of Nutrition Services, Woodlake Unified School District)

11:55 AM Staff Culinary Education and Training Working Group Report Out

Speakers: Michael Morris (Senior Manager – Culinary Development, Sodexo) Samantha Cowens-Gasbarro (Executive Chef; School Nutrition Consultant, Healthy School Recipes)

12:05 PM Networking and Corporate Member Expo

Enjoy chance encounters in “Networking” and visit with our corporate members in the “Expo” to learn more about their commitment to partnering with school food service leaders to expand delicious, healthy meal choices for K-12 and facilitate connections at a time when we cannot meet in person. Sponsored by Northarvest Bean Growers Association

12:25 PM School Culinary Culture Working Group Report Out

Speakers: Stephen Menyhart (Operations Manager, Boulder Valley School District) Matthew Poling (Executive Chef, Weld County School District)


DECEMBER 2020

12:35 PM Food & Nutrition Quality Working Group Report Out Speakers: Jennifer Craig (Assistant Director of Nutrition and Menu

Operations, Garland Independent School District) Janice King (Director of School Nutrition, Auburn Public Schools)

12:45 PM Plant-Forward School Meals: Inspiration from World Cuisines Culinary Demonstration

This session will explore how we can entice students to consume more plants, vegetables, legumes, nuts and grains through menu items that feature inspiration from world cuisines and global spices, herbs and flavor insights. Flavor-forward, craveable vegetables take center stage in this culinary demonstration. Guest Chef: Toni Sakaguchi ’84 (Strategic Initiatives Executive Chef, CIA)

1:05 PM Closing Remarks Speaker: Cathy Powers (Chair, Healthy Kids Collaborative) 1:10 PM Networking Reception and Corporate Member Expo

Enjoy chance encounters in “Networking” and visit with our corporate members in the “Expo” to learn more about their commitment to partnering with school food service leaders to expand delicious, healthy meal choices for K-12 and facilitate connections at a time when we cannot meet in person. Sponsored by Pulmuone Foods USA

1:30 PM Reception Concludes

See you all at the Healthy Kids Summit: Food Choices for Our Future next week. The summit begins on Tuesday, December 8th at 11 AM Pacific Standard Time (PST).


DECEMBER 2020

PRESENTER BIOGRAPHIES SAMANTHA COWENS-GASBARRO, SNS is a Johnson & Wales University graduate with a degree in culinary nutrition. Her love of food and nutrition resulted in a 10-year career in restaurants and as a personal chef for professional athletes during which she also taught healthy cooking classes to kids and adults in the Boston area. She was able to combine her culinary skills with her passion for creating healthy eating habits when she moved to Maine and began a career in school nutrition. She spent six years as the chef for Windham-Raymond Schools in southern Maine, where she created new and healthy recipes, increased scratch cooking while training staff, developed sustainable farm to school programs, and taught kids the importance of healthy eating; all while increasing participation for that district. Currently, she is focused on training school nutrition professionals in different areas of the country on culinary skills and methods of improving food quality in their kitchens. In addition to trainings, she is the co-founder and executive chef for Healthy School Recipes, a website designed to give school nutrition programs easy access to delicious and nutritious recipes. She serves on the advisory board for the Institute of Child Nutrition’s Culinary Training and Education Initiative, and believes that through school meals, nutrition education and exposure to new and healthy foods we can create a generation of healthy eaters. (Windham, ME) JENNIFER CRAIG, SNS is assistant director of nutrition and menu operations for Garland Independent School District. She has been in this role since 2014. Prior to taking over menu operations for Garland ISD, Jennifer was the operations training supervisor for four years. Jennifer’s career prior to school nutrition, began with Aramark in their business dining operations where she was food service director for multiple locations. Additionally, Jennifer was a training manager and general manager for La Madeline French Bakery & Café, and director of catering and public relations for Sambuca Jazz Café’s. Jennifer received her bachelor’s degree in dietetics and institutional administration from Texas Women’s University and is currently certified as a school nutrition specialist by the School Nutrition Association. Jennifer is an active member of the Texas School Nutrition Association, School Nutrition Association, and American Commodity Distribution Association. (Garland, TX) @gisdnutrition STEFANIE DOVE, MBA RDN SNS is a registered dietitian and K-12 wellbeing and regulatory business partner for Kellogg. Prior to working for Kellogg, she was the coordinator of marketing & community outreach for Loudoun County Public Schools in Virginia. She has worked in the school nutrition sector, specializing in marketing and communications since 2015. Prior to working in school nutrition, Stefanie led the marketing efforts for several food companies in New York City and was the social media manager for two nutrition lifestyle blogs. Stefanie has contributed regularly to consumer publications on topics ranging from school nutrition, young professionals in the workplace, heart health, food allergies, recipe development, celiac disease, consumer trends, childhood nutrition, marketing, and branding. She is the current chair for the School Nutrition Services DPG. Stefanie was recognized as one of Loudoun County’s 40 Under 40 for 2017 and in 2018 was selected as a finalist for Young Professional Community Leader of the Year in Loudoun County. Stefanie was also recognized for her farm to school efforts and was named one of Loudoun’s 100 residents making an impact


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in the community. Stefanie was also selected by the Virginia Academy of Nutrition and Dietetics as the 2018 Recognized Young Dietitian of the Year. She is part of the 2018 upwaRD class established by FoodMinds where five dietitians were selected based on their commitment to enhancing the field of nutrition through innovative practices in their communities. (Chicago, IL) @kelloggsawayfromhome BRANDY DREIBELBIS is the director of school food operations for the Chef Ann Foundation, and director of food services for NOSH at the Napa Valley Unified School District. Brandy was hired as director in Napa to transition the department from an out-sourced food services program to a scratch cooked, self-operated program. Prior to moving to Napa, Brandy was the chef/district manager of the School Food Project for the Boulder Valley School District in Boulder, CO. The School Food Project at Boulder Valley School District is one of the top-rated school lunch programs in the country. Brandy is the former executive chef of the flagship Whole Foods Market Pearl Street in Boulder, CO. Prior to moving to Colorado, Brandy was the executive chef of the award-winning Blue Moon Restaurant in Rehoboth Beach, DE. She received her BS in hotel, restaurant, tourism management from East Stroudsburg University and her culinary arts degree from Culinary School of the Rockies. Brandy is committed to creating a model healthy school lunch program and is an advocate for healthy food for school children. (Mifflintown, PA) GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA). He oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Worlds of Flavor International Conference & Festival (now in its 22nd year), as well as a portfolio of health and sustainability leadership initiatives including Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the recently launched annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform. Co-developer of the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center, with its focus on the healthy, traditional Mediterranean Diet and regional food studies—and a strategic advisor to the European-based EAT Foundation, Greg works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. He served on the National Academy of Medicine’s Committee on Strategies to Reduce Sodium Intake in the United States (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. (Sacramento, CA) @CIALeadership  LISA FELDMAN '91, CRC, is the director of recipe management overseeing the culinary systems for Sodexo North America. Her team manages recipe data, menu architecture, and nutrition services, as well as assists with ingredient selection and culinary development, for all of Sodexo’s market segments. A graduate of The Culinary Institute of America, Lisa has over 30 years of experience in all facets of food service management. As a certified research chef, she specializes in product and concept development. She is also the Plant Forward Working Group co-chair for the CIA’s Healthy Menus Research & Development Collaborative, and the co-chair of CIA’s Healthy Kids Collaborative. (Germantown, MD) @sodexoUSA


DECEMBER 2020

LAURA JACOBO is director of nutrition services for Woodlake Unified School District. Since her first attempt at a cheese souffle at six years old, Laura has always had a love of cooking and the science of how things work in the kitchen. Laura has been with the Woodlake Unified SD since 1998, overseeing a staff of 30. She began her career in food service and hospitality working in her family's fine dining restaurant, both in the front and back of the house. She then worked as food and beverage manager of a four-star hotel before her family left the restaurant business and opened a winery in the Central Valley. From planting the vines to working in the tasting room to developing the menu for wine maker dinners she was involved in all aspects of the business. She has taught classes in culinary arts at the community college for over 20 years and continues to develop courses within the department. She is a graduate of the School for American Chefs and has completed continuing education courses at Johnson and Wales. Italy is her favorite travel spot for many reasons, the food and wine and beautiful countryside being paramount. (Woodlake, CA) JANICE KING, RD, LDN, SNS, CDE, is the food and nutrition director for the Quaboag Regional School District. Janice is building exciting menu concepts that focus on nutrition and flavor to promote vivid taste profiles that meet student preferences and achieve impressive meal participation rates. Janice has developed numerous promotional programs that motivate students to embrace healthy food choices. She has worked for the past ten years in the K-12 sector, but she also has experience working as a foodservice director in colleges and medical centers. Her career has focused on her passion for whole foods and food culture, integrative nutrition, and local sustainable agriculture. Janice is active in the Massachusetts School Nutrition Association and at the national level. She is currently working on her master’s degree in nutrition education at Framingham State University. (Warren, MA) STEPHEN MENYHART, RD is the operations manager for the Boulder Valley School District Food Services Department. He has a BA in inner city studies from Northeastern Illinois University, and a BS in culinary nutrition from Johnson & Wales University (Providence, RI).  Stephen is a registered dietitian (RD) and school nutrition specialist (SNS). Stephen has previous school nutrition experience as a director in Watertown, MA, and as a chef and culinary trainer within Chicago Public Schools. As operations manager, Stephen is the project manager for the construction processes and systems change during the build-out of the new BVSD Central Kitchen. He is the lead for BVSD’s annual Iron Chef competitions and is passionate about the expansion of hands-on cooking classes for students and families throughout the district. He also supervises and mentors dietetic interns from various universities. (Boulder, CO) @SchoolFoodProj MICHAEL MORRIS is senior marketing manager of culinary offer development for the US schools segment at Sodexo. In just under 15 years with Sodexo, Michael has risen through the ranks to his current role with the Global Offer Development Team as the lead culinary training and program deployment specialist for the schools’ segment. Michael cherishes the fact that his efforts lead to more kids eating healthier meals. He always strives to find innovative ways to conduct business and believes that innovation starts with grass roots movements at the unit level. Diversity, sustainability, and equity are three of the pillars that Michael uses while crafting new and exciting menus and promotions for Sodexo’s offers. He has been married for 19 years to his wife Kristen, and has three boys, Nathan, Matthew, and Samuel. Michael enjoys training for


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triathlons and marathons, along with spending time with family and friends where he treats all his guests to his latest creations from the kitchen. (Oklahoma City, OK) RACHEL PETRAGLIA is the district executive chef and culinary coordinator of the school nutrition program of Gwinnett County Public Schools. Since 2009, she has worked for Gwinnett creating recipes and overseeing food safety for the district’s 180,000 students. Rachel earned her bachelor’s degree in culinary arts from Johnson and Wales in Miami, Florida. Her passion for cooking has led to many career highlights including traveling to South Africa, cooking at the James Beard House in New York, writing a cookbook, and being featured on the Today show. She is also a mother of two boys, both of whom eat school lunch and breakfast in Gwinnett every day. (Lawrenceville, GA) @CafeGwinnett (Instagram) MATTHEW POLING is the executive chef at Weld County School District 6. Matt has been in the foodservice industry since he was 15, holding positions from dishwasher on up to executive chef. He has worked in fine dining, pizza places, and corporate chains, among other arenas. After doing a three-year stint at the University of Northern Colorado, he made the move to school nutrition and hasn't looked back. He enjoys cooking for his wife and two-year-old daughter at home. Matt is an avid fisherman and home brewer in his spare time. (Greeley, CO) @chefmattk12 CATHY POWERS, MS, RD, LD, is partner with Culinary Nutrition Associates LLC and is executive director of HealthySchoolRecipes.com, a one-stop resource for creditable, healthful, and flavorful school recipes. This site brings together recipes from manufacturers, commodity boards, non-profit organizations and schools from across the country. She is also partner with Culinary Nutrition Publishing LLC and is co-author of the textbook, Essentials of Nutrition for Chefs, an IACP cookbook winner, and Recipe Nutrient Analysis: Best Practices for Calculation and Chemical Analysis. Cathy spent nearly 15 years at The Culinary Institute of America (CIA) where she was instrumental in developing the college’s cutting-edge nutrition program. She is currently chair of the CIA’s Healthy Kids Collaborative. She obtained her MS from Purdue University and her BS from Indiana University of Pennsylvania. (Akron, OH) @CathyPowersRD  MICHAEL ROSENBERGER, MBA is executive director, Food and Child Nutrition Services (FCNS), for the Dallas Independent School District (DISD). With an enrollment of approximately 155,000 students, Dallas ISD is the second largest district in Texas and is among the largest public school districts in the U.S. Both nationally and within Texas, FCNS is recognized by several non-profit agencies as a “top ten” department in terms of student participation and meal quality. Dallas ISD’s FCNS has an unrelenting focus on boosting student achievement through the service of high-quality, delicious, and nutritious meals. Michael serves as chairman of the board for the Urban School Food Alliance (USFA), a non-profit entity consisting of 12 of the largest urban school districts in the U.S., leveraging their buying power and influence to positively and sustainably improve food at school for all students. Prior to coming to Dallas, Michael was director of food & nutrition services for the Irving Independent School District. Michael is a FAME “Rising Star” designee and Food Management magazine’s K-12 Innovator of the Year, among other awards and recognitions. Michael earned a bachelor of business administration degree, with a major in marketing, from the University of Houston. He later earned a master of business administration degree from the University of Houston. (Dallas, TX)


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TONI SAKAGUCHI ’84, CEC, CHE, is executive chef for the Strategic Initiatives Group at The Culinary Institute of America (CIA). After graduating with an associate degree from the CIA in 1984, Toni earned a bachelor’s degree in hotel, restaurant, and institutional management from Michigan State University. She then moved to California and served as executive chef in two of the nation’s top restaurants, Border Grill Café and City Restaurant, both in Los Angeles. Toni was the fine dining chef at the Sonoma Mission Inn & Spa in Sonoma, CA, prior to joining the faculty at the CIA at Greystone in 1997. Toni also served as Culinary Faculty Team Leader and later Associate Dean at the Greystone campus. (Napa, CA) @CIALeadership JESSICA SHELLY, MBA is director of student dining services for Cincinnati Public Schools, OH. Her department provides over 60,000 meals a day to 37,000 scholars in 65 school buildings. A trailblazer in the field of school nutrition, Jessica has been a leader in efforts to revolutionize school meal programs including salad bars, spice stations, plant-forward recipes, unique breakfast service delivery models, and world culture menus. She currently serves on several K-12 industry advisory boards including International Food Manufacturers Association (IFMA), CIA Healthy Kids Collaborative, Institute of Child Nutrition (ICN), and United Fresh Start Foundation. She has also been a past executive board member for School Nutrition Association (SNA) and is a current board member of United Methodist Church Food Ministry. Jessica has received many accolades for her work in child nutrition including SNA Mideast Regional & Ohio Director of the Year, Ohio School Board Association Child Nutrition Director of the Year, United Fresh K-12 Director of the Year, and City of Cincinnati Cincinnatus Public Administrator of the Year.  Her undergraduate degree is from Miami University, and she graduated as the Outstanding Graduate Student of the Year with her MBA from University of Cincinnati.  She tests her new school lunch recipe ideas on her husband, Dr. Dan Shelly, and her 13-year-old triplet boys, Hayden, Tanner, and Nolan. (Cincinnati, OH)  BERTRAND WEBER is director of culinary and wellness services for Minneapolis Public Schools in Minnesota. Bertrand’s career spans more than 35 years of combined management experience in the hospitality industry and school food service. Trained in hotel management in Switzerland, Bertrand has managed some of the finest hotels and resorts on the east coast. His compassion for the well-being and future of our children and our environment led Bertrand to the Hopkins School District in Minnesota in 2003. Bertrand‘s progressive thinking at Hopkins received national recognition, and became the focus of several University of Minnesota research papers, including “Analyzing Health Innovations in a School Lunch Program,” and “The Power of Three: A Whole Grain Intervention.” In 2004 he initiated one of Minnesota’s first Farm to School Programs which led to another research paper in 2005, “Making the Farm to School Connection.” From 2006 until 2011, Bertrand worked for Taher, Inc. as director of wellness, nutrition and culinary standards and was responsible for the implementation of the Food for Life initiative. As director for Minneapolis Public School Culinary and Wellness Services since January 2012, Bertrand wasted no time rethinking MPS School Lunch. Market Cart Salad Bars have been introduced in 63 schools, all seven high schools, and five Junior High Schools; and 24 elementary schools have returned to scratch cooking. MPS is on the leading edge of the Farm to School movement and introduced “MN Thursday” during the 14-15 school year. Bertrand is currently the vice-chair of the National Farm to School Network Advisory Board, the Lead District of School Food Focus Upper Midwest Regional Learning Lab, and chair of SNA Major City Committee. (Minneapolis, MN) @mps-TrueFood


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CORPORATE MEMBER COMPANY PROFILES

KELLOGG’S AWAY FROM HOME is dedicated to helping foodservice operators in non-commercial and commercial channels stay ahead of consumer cravings by inspiring culinary innovations. We win through our customers and partners by sharing industry insights, trends in flavors and forms, menu solutions and activation of our iconic brands in unique ways to help foodservice operators meet consumer demand. The Kellogg Company has long been committed to nurturing our communities and the planet. In doing so, we are also helping protect the long-term availability of the ingredients we use in our foods and the livelihoods of the people who grow them. For more information about Kellogg’s Away From Home and our portfolio including MorningStar Farms®, Pringles®, Cheez-It®, Special K®, Kellogg's Frosted Flakes®, Pop-Tarts®, Kellogg's Corn Flakes®, Rice Krispies®, Eggo®, Mini-Wheats®, Kashi®, RXBAR® and more, please visit https://www.kelloggsawayfromhome.com. Today, more than ever, it’s all about finding that perfect balance between the flavors kids love and the nutrition they need. KIKKOMAN can help. Our full line of convenient sauces and products can instantly transform anything from commodity veggies and proteins to noodles, nuggets and patties into crave able creations—and they can help you keep sodium, fat and calories in line, too. We have products that are preservative free and reduced sodium designed just for K-12. Our soy milk products meet the USDA requirements for a milk substitute and are a favorite among kids. We also have a full line of packets for today's changing environment. Visit us online at https://kikkomanusa.com/foodservice/K-12/ The NORTHARVEST BEAN GROWERS ASSOCIATION represents approximately 2,000 dry-edible bean farmers from North Dakota and Minnesota. Northarvest beans include black, pinto, kidney (dark red, light red, and white), navy, cranberry, red, pink, and great northern, and between the two states, and are the largest producers of high-quality, dry-edible beans in the country. Northarvest works to increase awareness, use, and consumption of the simply delicious, naturally nutritious beans. For recipes, nutrition information, and tips about beans visit BeanInstitute.com PACIFIC NORTHWEST CANNED PEARS are convenient, versatile, and ready to use. These Bartlett pears are grown by farmers in Oregon and Washington and packed by American companies on the west coast. Harvested by hand, the pears are ripened then peeled, cored, and poached in juice or sweetened syrup right in the can, preserving the fruit’s quality through classic canning techniques. Nothing else is added – just pears and poaching liquid, making canned pears a nutritious way to meet fruit requirements. U.S. grown canned pears are available through USDA child nutrition programs or from your distributor. The Pacific Northwest Canned Pear Service represents over 1,400 family farms, many of whom have been nurturing their orchards for generations. Visit us online at https://eatcannedpears.com/k-12-schools/


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PULMUONE has been a leader in providing consumers with delicious, globally inspired foods and simple plant-based protein, tofu, for generations and counting. Our goal is to set high standards and practices towards a sustainable future by crafting everyday food that is less processed, easily accessible and empowers health and happiness for all. Our commitment is to inspire with flavor and incorporate mindful sourcing, while utilizing the highest quality ingredients to bring you wholesome meals you can feel good about eating. Pulmuone is proud to feature its leading brands, Nasoya & Wildwood, with our High Protein tofu. Learn more about us and our product offerings at http://www.pulmuonefoodsusa.com/our-brands/. USA PULSES represents a coalition of non-profit organizations including the USA Dry Pea & Lentil Council and the American Pulse Association, devoted to increasing the consumption of pulse crops. Pulse crops – which include all lentils, chickpeas, dry peas, and beans – are a nutrient-dense, delicious, versatile, and sustainable source of plant-based protein. For more information, visit https://www.usapulses.org/schools


DECEMBER 2020

TUESDAY, DECEMBER 1ST


DECEMBER 2020

NETWORKING SNACK INSPIRATION

Sponsored by Pacific Northwest Canned Pear Service

Asian Noodle Pear Salad


DECEMBER 2020

ASIAN NOODLE PEAR SALAD Yield: 6 Servings

Ingredients Amounts Pear Ginger Dressing Pacific Northwest Canned Pear 3 Tbsp. juice, reserved from can (see below) Soy sauce 3 Tbsp. Rice wine vinegar 2 Tbsp. Chunky peanut or almond butter 2 Tbsp. Cilantro, finely chopped 2 Tbsp. Canola oil 2 Tbsp. Ginger, finely minced 1 ½ tsp. Garlic, finely minced ¼ tsp. Pacific Northwest Canned Pears, slices, 1 ea. in juice, drained and juice reserved, 15-ounce can Linguine pasta, cooked according to 4 oz. instructions on package Carrots, shredded 1 ½ cups Broccoli florets, blanched 1 ½ cups Pear Ginger Dressing (see above) ¾ cup

Method 1. For the Pear Ginger Dressing: Whisk the ingredients together in a small bowl until smooth.

Cover and refrigerate until ready to use. 2. In a bowl, combine pears, pasta, carrots, and broccoli with Pear Ginger Dressing, tossing

gently to evenly coat the ingredients. Cover and refrigerate at least 2 hours before serving. 3. To Serve: Place 1 cup salad on each of 6 salad plates or entire amount in a large bowl. Serve

warm, cold or at room temperature.

Source: Pacific Northwest Canned Pears, as presented at the 2020 Healthy Kids Collaborative Annual Meeting. Published with permission of the author. All rights reserved.


DECEMBER 2020

NETWORKING RECEPTION SNACK INSPIRATION

Sponsored by Kellogg’s Away From Home

MorningStar Farms® Nacho Average Nachos


DECEMBER 2020

MORNINGSTAR FARMS® NACHO AVERAGE NACHOS Yield: 30 Servings

Ingredients Amounts Canola oil 1 Tbsp. MorningStar Farms® Vegan Sausage 1 ea. Style Crumbles, 5 lb. package Cheddar cheese, yellow, reduced 3 lb. + 12 oz. fat, shredded, chilled Tortilla chips, whole grain 60 oz. Lettuce, shredded 15 cups Tomato, diced 15 cups

Method 1. Add 1 tablespoon of oil to skillet on medium-high heat. 2. Place frozen crumbles from one pouch in skillet. Cover skillet with a lid. 3. Heat at medium-high for 3-4 minutes. Stir occasionally. 4. Remove lid. Heat an additional 4-5 minutes, stirring constantly. 5. Simmer to desired consistency, stirring constantly. 6. Remove from heat and allow to cool for 5 minutes. 7. For Serving: In bento box-style container or paper boat (heavy weight 2#), place 2 ounces of

tortilla chips, 1 ounce of the cooked Sausage Style Crumbles, 1 ounce of shredded cheese, Serve with ½ cup of both lettuce and tomato if desired to make a complete meal.

Source: Kellogg’s Away From Home, as presented at the

2020 Healthy Kids Collaborative Annual Meeting. Published with permission of the author. All rights reserved.


DECEMBER 2020

THURSDAY, DECEMBER 3RD


DECEMBER 2020

NETWORKING SNACK INSPIRATION

Sponsored by Northarvest Bean Growers Association

Great Northern Berry Bean Smoothie


DECEMBER 2020

GREAT NORTHERN BERRY BEAN SMOOTHIE Yield: 6 (1 Cup) Servings

Ingredients Amounts Great Northern Beans, 15 oz. can, 1 ea. drained and rinsed (or 1 ¾ cups cooked, cooled Great Northern Beans) Orange juice 1 cup Strawberries, quartered, fresh or frozen 2 cups Pineapple, 8 oz. can, crushed with juice 1 ea. Honey 3 Tbsp. Cinnamon, ground 1 tsp. Vanilla extract ¼ tsp. Ice cubes 1-2 cups

Method 1. In a blender or food processor, process all ingredients, except ice cubes. 2. Add ice cubes and blend until smooth. 3. Pour into glasses and enjoy! Variation: If you want a thicker, creamier consistency, add a frozen banana.

Source: Northarvest Bean Growers Association, as presented at the 2020 Healthy Kids Collaborative Annual Meeting.

Published with permission of the author. All rights reserved.


DECEMBER 2020

PLANT-FORWARD SCHOOL MEALS: INSPIRATION FROM WORLD CUISINES

CULINARY DEMONSTRATION

Chef Toni Sakaguchi ’84

Popped Cumin and Chile Cauliflower

Popped Cumin and Chile Cauliflower Tacos with Black Beans and Tomatillo Salsa Fresca

Whole Wheat Frankies with Popped Cumin and Chile

Cauliflower

Whole Grain Tartine with Popped Cumin and Chile Cauliflower, Hummus, and Za’atar


DECEMBER 2020

POPPED CUMIN AND CHILE CAULIFLOWER Yield: 8 Portions

Ingredients Amounts Canola oil 1 oz. Cumin seeds, crushed ½ tsp. Serrano chiles, minced 1-2 ea. Cauliflower head, cut into large florets 1 ea. (see note) Salt 1 tsp. Tomato, diced (see note) ¾ cup Cilantro, chopped 2 Tbsp.

Method 1. Heat a sauté pan over medium. Add the oil and cumin and cook until the cumin sputters

and pops. 2. Add the chiles and cauliflower, toss to mix. Cook over medium heat until the cauliflower

starts to brown all over, approximately 10 minutes. 3. Add the tomatoes and increase the heat. Cook a few more minutes until the liquid has

evaporated. Adjust seasoning with salt and pepper. 4. Stir in cilantro and serve. Note: The head of cauliflower should yield approximately 1 ¼ pounds of florets. Canned tomatoes can be substituted for fresh tomatoes. Suggestions: This can be served as a side dish, or this is also a great base recipe that can be used within several other recipes. The following recipes in this packet are some suggestions for ways to turn this delicious cauliflower into a full meal:

• Popped Cumin and Chile Cauliflower Tacos with Black Beans and Tomatillo Salsa Fresca

• Whole Wheat Frankies with Popped Cumin and Chile Cauliflower

• Whole Grain Tartine with Popped Cumin and Chile Cauliflower, Hummus, and Za’atar

Source: Toni Sakaguchi ‘84, as presented at the 2020 Healthy Kids Collaborative Annual Meeting. Copyright 2020 The Culinary Institute of America. All rights reserved.


DECEMBER 2020

POPPED CUMIN AND CHILE CAULIFLOWER TACOS WITH BLACK BEANS AND TOMATILLO SALSA FRESCA

Yield: 8 Portions Ingredients Amounts Tomatillo Salsa Fresca Tomatillos, peeled, cut in chunks 2 cups Jalapeno pepper, chopped 1 ea. White onion, small dice, rinsed ½ cup Cilantro, minced 1 Tbsp. Lime juice (see note) 1 Tbsp. Salt as needed Ground black pepper as needed Assembly Corn tortilla 8 ea. Black Bean Puree (recipe follows) 1 cup Popped Cumin and Chile Cauliflower as needed (recipe index) Avocado slices 8 ea. Cilantro sprig 8 ea.

Method 1. For the Tomatillo Salsa Fresca: Place the tomatillos and pepper in a blender. Blend until it is a

chunky puree. Stir in the onions, cilantro, and lime juice. Season with salt and pepper as needed.

2. To Assemble: Heat the tortillas on a griddle. Once hot, place on a flat surface. Top with a spoonful of black bean puree down the middle of the tortilla. Top with the Cauliflower mixture, a spoonful of salsa, and a slice of avocado. Garnish with cilantro.

Note: the amount of lime juice needed will vary depending on the tartness of the tomatillos. Variations: Stir the avocado into the salsa. This is a good option if the avocadoes have bruises and will not slice well. You can remove the bruised areas and stir the chunks of avocado into the puree.



DECEMBER 2020

BLACK BEAN PURÉE Yield: 1 Pint

Ingredients Amounts Canola oil ¼ cup Onions, diced 1 cup Serrano chiles, stem removed, minced 1 ea. Black beans, cooked ½ lb. Water or bean cooking liquid ¼ cup Salt as needed Black pepper, ground as needed

Method 1. Heat the oil in a frying pan, add the onions and chiles, cook over medium heat until

caramelized. 2. Add the beans and water. Bring to a simmer. Cook for 10 - 15 minutes for the flavors to

meld. Place in a food processor and process until smooth. Adjust seasoning with salt and pepper.

Source: Toni Sakaguchi ‘84, as presented at the 2020 Healthy Kids Collaborative Annual Meeting.

Copyright 2020 The Culinary Institute of America. All rights reserved.


DECEMBER 2020

WHOLE WHEAT FRANKIES WITH POPPED CUMIN AND CHILE CAULIFLOWER

Yield: 8 Portions Ingredients Amounts Lime Onions Red onion, julienned, rinsed well 1 cup Salt as needed Lime juice 2 Tbsp. Mint, chopped 2 tsp. Cilantro leaves, chopped 2 Tbsp. Assembly Whole wheat tortilla, 10“ 8 ea. Eggs, beaten well 2 ea. Lentils, cooked 2 cups Popped Cumin and Chile Cauliflower 4 cups (recipe index) Green Chile Chutney (recipe follows) ½ cup Tamarind and Fig Chutney 1 cup (recipe follows) Yogurt ½ cup

Method 1. For the Lime Onions: Season the onions with salt and let sit for 5 minutes. Drain off the liquid

and add the lime juice, cilantro and salt as needed. Let sit for 10 minutes. 2. To Assemble: Heat a large griddle or heavy skillet over medium high heat. Place a tortilla on

the griddle, rotating the tortilla until it warms through and starts to bubble, approximately 30 seconds. Turn and cook on the other side and pour about 1 1/2 tablespoons of the beaten eggs onto the tortilla and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds. Transfer to a plate, egg side faced down.

3. Heat the Popped Cumin and Chile Cauliflower in a sauté pan. Add the lentils and gently stir.

4. Place a spoonful of the cauliflower mixture on the roti. Top with 1 spoonful of each chutney, and the Lime Onions down the length of the roti.

5. Roll it up tightly like a wrap or open-ended burrito. 6. Serve with yogurt, and more Green Chile Chutney, and Tamarind and Fig Chutney on the

side.



DECEMBER 2020

GREEN CHILI CHUTNEY Yield: ¼ cup

Ingredients Amounts Cilantro, leaves and stems, ¾ cup firmly packed Mint leaves, firmly packed ¼ cup Serrano chiles, stemmed 1 ea. Ginger, peeled, chopped 2 tsp. Lime juice 2 Tbsp. Water 3 Tbsp. Sugar as needed Salt as needed

Method 1. Combine all ingredients in a blender. Blend until smooth. Adjust seasoning with salt and

sugar.



DECEMBER 2020

TAMARIND AND FIG CHUTNEY Yield: 2 Cups

Ingredients Amounts Tamarind pulp, torn into small pieces 4 oz. Dried figs, stemmed, chopped 4 oz. Cumin, ground & roasted 1 tsp. Asafoetida a pinch Ground black pepper ¼ tsp. Cayenne ¼ tsp. Salt as needed Sugar ½ cup Jaggery or brown sugar 3 oz.

Method 1. Pour 1 ½ cups of boiling water over the tamarind pulp and allow to soak 1 hour to

overnight. 2. In another bowl, pour 1 cup of boiling water over the figs and allow them to soak 1 hour to

overnight also. 3. Knead the tamarind with your fingers, breaking up any lumps of soaked tamarind. This

should form a thick puree. Strain the tamarind puree through a mesh sieve, forcing the pulp through the strainer. Only the seeds should be left in the strainer. Discard the seeds and reserve the liquid.

4. Place the figs, strained tamarind puree, and the remaining ingredients in a sauce pan. Cook over medium heat until the jaggery melts, stirring frequently. Reduce heat to low and simmer for about 20 - 30 minutes or until the mixture thickens and becomes shiny, glossy and reduces to 2 cups.

5. Check seasoning and adjust for sweetness.



DECEMBER 2020

WHOLE GRAIN TARTINE WITH POPPED CUMIN AND CHILE CAULIFLOWER, HUMMUS, AND ZA’ATAR

Yield: 8 Portions Ingredients Amounts Tartine Whole grain bread, sliced 8 slices Garlic clove, peeled 1 ea. Extra-virgin olive oil as needed Assembly Hummus 2 cups Avocados, peeled, sliced thin 1 ea. Salt as needed Ground black pepper as needed Popped Cumin and Chile Cauliflower 6 cups (recipe index) Lemon juice 2 tsp. Extra virgin olive oil 1 Tbsp. Feta cheese, crumbled ¼ cup Za’atar 1 tsp. Cilantro sprigs or micro cilantro 16 ea.

Method 1. For the Tartine: Preheat a grill. Grill the bread until slightly charred and toasted. Swipe one

side of bread with the garlic, and drizzle with extra-virgin olive oil. 2. To Assemble: Spread the tartine with hummus. Shingle the avocadoes on top of the hummus

and sprinkle with salt and pepper. 3. Top with the Popped Cumin and Chile Cauliflower. Sprinkle with lemon juice and extra

virgin olive oil. 4. Finish with a sprinkle of feta cheese and za’atar. 5. Garnish with cilantro.



DECEMBER 2020

NETWORKING RECEPTION SNACK INSPIRATION

Sponsored by Pulmuone Foods USA

Vegan Cranberry Orange Muffins

Featuring Nasoya® Organic Silken Tofu


DECEMBER 2020

VEGAN CRANBERRY ORANGE MUFFINS FEATURING NASOYA® ORGANIC SILKEN TOFU

Yield: 3-5 Servings Ingredients Amounts Whole wheat flour 1 ½ cups Baking powder 3 tsp. Cinnamon, ground 1 tsp. Salt ½ tsp. Nasoya® Organic Silken Tofu, 1 ea. drained, 16 oz. package Raw sugar ½ cup Coconut oil, melted and cooled, ¼ cup or vegetable oil Orange peel, grated 2 tsp. Orange juice 2 Tbsp. Cranberries, dried, coarsely chopped 1 cup Streusel Topping Flour ⅓ cup Oats ⅓ cup Sugar ⅓ cup Cinnamon ½ Tbsp. Coconut oil ½ cup Icing Powdered sugar 1 cup Almond milk 2 Tbsp. Vanilla extract ½ tsp.

Method 1. Heat an oven to 400°F. Line medium muffin pan with paper liners or spray with nonstick

spray. 2. In a large bowl, stir together flour, baking powder, cinnamon, and salt; set aside. 3. In bowl of food processor or blender container, combine tofu, sugar, oil, orange peel, and

orange juice until blended. Stir tofu mixture into flour mixture just until combined. Fold in cranberries. Divide batter evenly among muffin cups.

4. For the Streusel Topping: In medium bowl, combine flour, oats, sugar, and cinnamon. Cut in coconut oil, using pastry blender or fork, until crumbly. Top muffin batter with streusel topping.

5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; serve warm.

6. For the Icing: Stir together the sugar, milk, and vanilla until a smooth sauce forms and all lumps are dissolved. Drizzle on muffin and serve.


DECEMBER 2020

RECIPE INDEX

A

Asian Noodle Pear Salad ......................................... 20

B

Black Bean Purée..................................................... 29

G

Great Northern Berry Bean Smoothie ..................... 25

Green Chili Chutney ................................................ 31

M

MorningStar Farms® Nacho Average Nachos ......... 22

P

Popped Cumin and Chile Cauliflower ..................... 27

Popped Cumin and Chile Cauliflower Tacos with

Black Beans and Tomatillo Salsa Fresca ............ 28

T

Tamarind and Fig Chutney ...................................... 32

V

Vegan Cranberry Orange Muffins featuring Nasoya®

Organic Silken Tofu ............................................ 35

W

Whole Grain Tartine with Popped Cumin and Chile

Cauliflower, Hummus, and Za’atar..................... 33

Whole Wheat Frankies with Popped Cumin and Chile

Cauliflower ......................................................... 30

2020 Virtual Meeting Program and Featured Recipes

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Transcript of 2020 Virtual Meeting Program and Featured Recipes