Culinary Skills Specialist at SDUSD. Training experience in Country Clubs, Hotels, Healthcare, Cafes and Schools I'm about People, Product, Equipment, Knowledge
Very excited to be on my way to San Antonio , Texas for a week long Culinary Skills Training with Chef Samantha Cowens-Gasbarro, S.N.S Cowens Gasbarro and one of the most important leaders in our industry Cathie Powers Powers RD.
I hope all our 900+ food service professionals at San Diego Unified School District felt the love and appreciation we all have for them. For me personally, it is an honor to serve them and count them as my friends. SchoolLunchHeroDay #gratitude@sdschools#SchoolMeals
Sharing the stage at CANDAC with my friends Miguel Villarreal, Shannan Young, RDN, SNS and Tyler Ribeiro was truly an amazing experience. Sharing our perspectives with about 200 RDNs about the evolving collaboration between RDNs, Industry, Chefs and Advocacy groups.
#RegenAg is profitable. Small farmers across the nation are seeing the benefits of abandoning conventional methods in favor of regenerative management practices.
โI only wished I had listened a lot sooner,โ - Smith, Corn Farmer, Minnesota
https://t.co/afjifEwKDz
Regenerative practices can help grasslands and rangelands "weather the storm." @tomkat_ranch implements soil-conscious techniques that support the local ecosystem and mitigate flooding https://t.co/Wpl5kZ8EF2 via @hmbreview
I will never tire of saying that buying equipment is not enough. We have to invest in proper training in order for our cooks to be able to use the equipment to its fullest potential. Only then will we get our ROI in better food for students.
โWe are thrilled to see this bill introduced, as it is a crucial step towards strengthening School Meals for All and ending childhood hunger.โ - Becky Silva @CAFoodBanks
I love healthy #SchoolMealsForAll because every child should have the same opportunity to learn and be well-nourished! Thank you to school nutrition heroes for being my #Valentine! #ValentinesDay
Not all scratch cooking has to be complicated. Start small, use local ingredients as much as possible, start with every day ingredients, get inspired by your mission, but most of all, start now.