Last month our Farm to School team had the pleasure of attending the annual meeting of the School Nutrition Association of Vermont. The meeting was held in Colchester and attended by Child Nutrition Professionals from all over the state with the shared vision that “feeding all children is recognized as an integral part of education ensuring all children will learn, thrive, and succeed.”
Chef Dan Giusti speaking at the SNA annual meeting.
The keynote was given by Chef Dan Giusti, former head chef of the world-renowned restaurant Noma in Copenhagen and founder of Brigaid, a non-profit organization that is challenging the school food status quo by putting professional chefs into public schools to cook fresh, wholesome food from scratch.
Listening to Chef Dan speak about the challenges of bringing scratch cooking to schools in New London, CT and the Bronx was incredibly inspiring. After 4 years of working to transform school meals, he is incredibly humble and spoke with clear honesty about the challenges faced by Child Nutrition Professionals in school kitchens around our country, and the deep respect he has for this profession, which he says is way more difficult than working as a chef in a restaurant. In his words, being a Food Service Director is “an amazing career because it’s super challenging and it’s super complex...there is so much stuff to comprehend. When you are a chef in a restaurant, it’s super easy. The chefs who work for me now (in the schools) are really intelligent, they have great character, they are patient, they are smart… because they have to be! You have to be at a different level to handle all this, to manage all these different groups of people, to understand, to even be able to comprehend all this information. It’s super complicated.”
Harley Sterling, School Nutrition Director for the Windham Northeast Supervisory Union, speaks at the SNA annual meeting.
Chef Dan has found that building relationships with the students is a key component to doing the job well. “Where we have found the most success by far is just talking to the kids, just sitting down. It’s all about the relationship, and it might have nothing to do with the food, but if they know that you have something to do with the food and they like you, that’s usually a good starting point.”
When you listen to the students, sometimes they say things that are hard to hear. “It’s a hard thing when you are taking orders from a 4 year old. And they are basically telling you this isn’t very good, and they’re right.”
Chef Dan has ambitious ideas for transforming school meals in our country, saying that, school meals “just need to be better. The kids deserve way better. Things can always be better.” He visited Burlington High School's cafeteria and was very impressed with the role that Vermont Food Service Directors are taking by improving the quality of the food in the meal program and sourcing as much local product as possible.
Bravo, Vermont!