|
Join fellow food service supervisors from across Ohio for a focused session designed to inform, inspire, and strengthen your school nutrition program.
Agenda:
8:30 am-9:30 am: Roundtable Discussion
Join your peers for a collaborative discussion on key topics:
- Farm to School Sustainability: Best practices, funding, and strategies; sharing innovative and replicable menu concepts and recipes.
- Professional Development: Identifying training needs and opportunities.
(If you have something you would like to add to the agenda, please contact Kelly Rocco at krocco@osconline.org.)
9:30 am-11 am: Special Presentation “Chopped”-Style School Kitchen Demo
Guest Speaker: Chef James Warner, Farm to School Chef Instructor, Ohio Department of Education and Workforce Development.
Chef Warner will lead an inspiring, “Chopped”-style session focused on creating innovative, center-of-the-plate entrées using Homegrown Ohio Produce from the Harvest of the Month calendar, combined with various protein items.
This demonstration will showcase practical cooking techniques, food, and flavor combinations that your culinary staff can easily replicate in their school kitchens.
Highlighted Ingredients Include:
- Produce: Hearty salad greens, tomatoes, peppers, carrots, fresh herbs, corn, strawberries, and apples
Proteins: Legumes, poultry, and cheese
| 
