My first project with Good Shepherd Episcopal School was to design and implement a farm to table food program for children from Pre-K through eighth grade. Meals were prepared onsite in the school kitchen during academic periods and featured two daily hot entrées, soup of the day as well as a meat-based and vegetarian option with sides.
A full snack program was also available for students who needed a school-based breakfast. Educational workshops and seminars helped faculty and students alike learn about healthier options, new food concepts and tasting menus.
