Back to Basics: How to Incorporate Scratch Cooking Techniques Into Your School Kitchen - Webinar

Back to Basics: How to Incorporate Scratch Cooking Techniques Into Your School Kitchen focused on cooking from scratch in the school nutrition programs. It originally aired November 28, 2011.  Speakers included:

  • Kim Kengor, School Nutrition Manager, Alliance for a Healthier Generation
  • Brad Trudeau, Executive Chef, Dallas Independent School District
  • Dr. Robert Lewis, Food Service Director, El Monte, California
  • Lee Craven, Executive Chef, University of Mississippi School of Applied Sciences
  • Beverly Cross, Assistant Director of Education and Training, National Food Service Management Institute

The 1 hr. 15 minute webinar discussed steps to increase the amount of scratch cooking in schools, resources for training staff in culinary skills necessary for scratch cooking, benefits to scratch cooking, and basic culinary skills to enhance school nutrition staff's ability to cook from scratch.  Developed in cooperation with the Alliance for a Healthier Generation.

 


Video - Flash version
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Video - Windows Media Video Format
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Slides
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