Did you know that Pozole is being made for California students?
If the pozole at Azusa Unified School District tastes like it came from your grandmother’s kitchen, don’t be surprised. To find the perfect recipe for this delicious and hearty Mexican soup, their school food team held a contest. Staff cooked family recipes, voted on favorites and served the winning dish to their students.
Azusa isn’t the only district putting tastier, better-for-you meals on the menu. Across California, School Food Professionals are using their skills and creativity to develop delicious, scratch-cooked recipes, using fresh ingredients and flavors that celebrate students’ cultural backgrounds.
“We want students to feel like they’re at home when they’re eating. Our team creates great recipes incorporating the foods and flavors we serve our own families, and the kids love them.”
Michelle Pruitt Roybal, Azusa Unified School District, Azusa, CA
“We have all these students that come from different backgrounds and origins. We want to represent them and serve food oriented toward their palate.”
Ashley Rothschell, Cypress School District, Cypress, CA
“The birria tacos are a big hit. The principal at North Tahoe Truckee High Facetimed me during lunch to tell me how much she and her students liked them.”
Kat Soltanmorad, Tahoe Truckee Unified School District, Truckee, CA
Meet School Professionals Who are Cooking For Change
School Food Professionals aren’t just skilled cooks. They plan menus, develop new dishes, source ingredients, manage staff and more. They are leading the charge to improve school food, incorporating scratch cooking and creative recipes that help kids succeed, in the classroom and beyond.
“Students don’t know it, but the ingredients we’re using are the same ones that are used in some of the best restaurants in Napa Valley.”
RJ Lane, District Chef, West Contra Costa Unified School District, Richmond, CA
“When students are nourished and their brains are well-fed, they are able to focus in class and do better in school.”
Stella Ndahura, Director of Nutrition Services Azusa Unified School District, Azusa, CA
“The benefit is getting these kids to try something different. If you want them to step outside the box, it’s better to start them now.” Vou Suafoa
District Cook, Oxnard Union High School District, Oxnard, CA
“That’s my biggest goal here at Oak Valley, to cook more from scratch. More fresh fruits, more vegetables. We’ve improved a lot.”
Esther Huizar, Cafeteria Manager, Oak Valley Union Elementary School District, Tulare, CA
To discover more of their delicious recipes and find out how they’re setting our kids up for success, visit schoolfoodpros.org.
SPONSORED: The invaluable support of schoolfoodpros.org helps to grow and sustain Edible San Francisco.