A large sampling of school lunch menu items, from tropical fruit sides to a Creole chicken entrée, got high marks from the hundreds of students, parents and government officials that tested them out last week at a tasting held at Addelita Cancryn Junior High School.
Hosted by School Food Authority Director Esther Lynch-Izaak, the testing was meant to give VIDE’s leadership and State Special Nutrition Office a first-hand look at what exactly would be hitting the cafeterias once school starts in September. Acting Education Commissioner Donna Frett-Gregory, who also participated in the testing, added Monday that getting more involved in the school lunch process – from testing to ordering – helps keep the Department more aware of what the students’ issues and concerns are when it comes to what is being served.
Frett-Gregory has also continued to push for more accountability within the program, and has tasked the territory’s School Food Authority and Nutrition Program officials with turning around the public’s perception of the taste and quality of specific commodity items, including a sweet potato puree, a Creole chicken (or boil-in-the-bag) entrée and other dishes that were surveyed during the testing. Proper training for the schools’ kitchen staffs, particularly in the area of food preparation, is also a top priority, according to Frett-Gregory.
Responding to the concerns, chefs from Chartwell’s Dining Services, contracted by the Department to streamline the schools’ kitchens, were also on hand during last week’s testing to prepare some of the dishes, which all received high marks from the participants surveyed. The Creole chicken – which was prepared by the chef by removing the contents and putting it in the oven – was a clear favorite, along with a local stuffing dish made from the potato puree, and a new peanut butter and banana wrap.
“What we really wanted to do is show the public that we are bringing in good, nutritional products,” Special Nutrition Programs Director Angela Frett said after the event. “This testing allowed us to get the feedback we needed from our clients – the students – and now we really have to be responsible for training our staff in following the recipes and preparing the dishes so that they not only taste and look good, but meet our federal nutritional guidelines.”
While the adults – including parents, VIDE’s officials and representatives from the offices of Sens. Janette Millin-Young and Tregenza Roach – participated in the survey, more than 200 students from local summer camps were also served at the event, with their feedback recorded by School Food Authority director Esther Lynch-Isaak.
