On August 2 and 3, the Hyde School Student Nutrition Team hosted a two-day “Culinary Boot Camp” created by both the Maine DOE Child Nutrition Services and Hyde Student Nutrition Program. Twenty nutrition professionals from Kittery to Fort Kent, along with the Hyde Nutrition Team, explored culinary best practices while focusing on nutrition and wellness for student programs throughout Maine.
With the demand for fresh, whole foods, Maine school nutrition cooks were able to come together and learn both “batch and scratch” techniques for preparing culinary dishes that appeal to the palettes and nutrition needs of our youth, as well as ways to get youth involved in the process.
The Hyde Nutrition Team, along with nutrition professionals from Camden, Rockland, Yarmouth, and Freeport, taught culinary arts and school dining room “food flow” practices.
Hyde’s Nutrition Lesson plan included sharing information on campus practices such as the high success of student involvement, including local purchasing awareness via farm visits, an on campus raised bed growing project, the student jobs program, student-involved cooking, nutrition partnerships with the campus Health Center staff, and incorporating nutrition elements into faculty lesson plans.
“This was a fantastic event,” said Hyde Nutrition Director Michael Flynn, “We worked with the DOE’s Child Nutrition Services to come up with an agenda that includes lessons that will hopefully be the springboard for updated culinary practices and recipes of fellow nutrition professionals. It was also wonderful to share the progress we’ve made here at Hyde School with incorporating local produce into our offerings and getting the students involved.”
See photos from the event: