How to Achieve Excellent Made from Scratch Meals

Since 2015, when the Academy School Nutrition Program was launched, we have made it a priority to incorporate made-from-scratch meals. At that time, there was no additional funding, legislation, or push by the USDA or other non-profits to encourage scratch-made meals. However, we recognized that preparing meals from scratch would be the best way to provide nutritionally dense and healthy options for our students. A decade later, there is growing momentum within school nutrition to achieve healthier meals, along with additional resources to train staff and transition kitchens from processed foods to more complex systems of cooking and baking meals.

We have maintained our menu quality and ensured our meals remain minimally processed through three key strategies:

1. Trained Chefs

We have had the privilege of working with a variety of professional-level chefs, which has greatly contributed to our ability to produce high-quality, healthy meals. Staff training is one of the biggest challenges in executing meals from scratch. Having a team with a background in culinary arts helps overcome these hurdles. Our program has been fortunate to bring on executive-level chefs. Our current Executive Chef, John Edmondson, has spent over 20 years in high-end dining, catering for movie sets, and serving as the executive chef for Dodger Stadium. Not only is he a fantastic chef, but he has also trained numerous staff members to prepare meals for our cafeteria with consistency and excellence.

2. Menu Development

Each year, our school nutrition supervisor establishes guidelines and goals for menu development, ensuring our team stays aligned with our vision. For example, our recent menu planning emphasized "made-from-scratch, minimally processed, globally conscious meals and whole foods." We also set clear objectives regarding items to avoid, such as deep-fried proteins, high-sugar foods, cured meats, and highly processed entrées. These menu development goals keep our program on track and aligned with our mission of providing nutritious, high-quality meals.

3. Continual Feedback

Ongoing feedback from students allows us to make adjustments and refine our menu throughout the year to maintain student satisfaction. We conduct formal feedback sessions at the end of each school year, providing valuable data for menu planning. Additionally, we implement informal listening surveys throughout the year to check in with students and determine if any menu items need to be modified. This year, based on feedback from various age groups, we made several changes to our recipes and menu during winter break. Without continual feedback, even made-from-scratch meals may not meet students' preferences.

Ensuring that meals are made from scratch while maintaining excellent taste and quality is a high standard in the world of school nutrition. However, we believe that with skilled personnel, thoughtful menu development, and continual feedback, any program can achieve these results.