Wednesday, April 3, 2013

Guilford Elementary School Lunch Ladies Boot Camp

Guilford Elementary School Lunch Ladies Boot Camp
School Nutrition Professionals to participate in school nutrition training session.

In an effort to educate and train the School Nutrition Professionals (Lunch Ladies), Director of Food Services Chef Timothy Cipriano invited chefs, vendors, brokers and guest speakers to train cafeteria managers and staff on new recipes, menu ideas as well as power-point training on the new school nutrition meal patterns. This is the third boot camp of the school year; having already had boot camps with the High School and Middle School staffs.

“The goal of these ‘Boot Camps’ is to bring in our employees for a day dedicated to training them on new ideas and new techniques. There can never be enough training for our staff so every chance we get I hope to be able to bring some type of training to them. It is important that the School Nutrition workers receive on-going training”, says Cipriano. “The employees at the past two boot camps asked many questions and were excited to learn new menu ideas and to taste different food products. I’m excited to make Tzatziki Sauce, Kale Chips & Sweet Potato Chips with the staff.”

WHO:    All Guilford Elementary School Nutrition Workers

WHAT:  Lunch Lady Boot Camp

WHERE: School Cafeteria; A.W. Cox School, 143 Three Mile Course, Guilford, CT 06437

WHEN:  Thursday April 4, 2013; 9:00am- 1:00pm


Lunch Lady Boot Camp Recipes

Tzatziki Sauce
1 (8 ounce) containers plain Greek yogurt
1 cucumbers - peeled, seeded and diced
1 tablespoons olive oil
1 tablespoon chopped fresh dill
1 cloves garlic, peeled
salt and black pepper to taste
1/2 lemon, juiced

In a food processor, combine yogurt, all but ¼ cup of cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, add diced cucumber and mix well. Cover and refrigerate for at least one hour for best flavor.

Krunchy Kale Chips
1 bunch (about 8 oz) Tuscan kale
1.5 to 2 tsp. olive oil
Salt, to taste

Preheat Oven 300F.
Wash the leaves well and dry with paper towels.
Tear the leaves from the hard stem and hard ribs. 
Toss the leaves with oil until coated.
Arrange them on Baking sheets making sure not to overlap. Bake them for around 15-20 minutes or until crisp.
Cool the chip for few minutes before enjoying these krunchy health bites.

Sweet Potato Chips
6 Sweet Potatoes, whole                   
1 tbsp. Vegetable oil                                           
Kosher Salt, Black Pepper & Brown Sugar to taste

Preheat Oven to 350F.
Wash sweet potatoes well, using a vegetable brush, trim ends as needed. Sweet potatoes do not need to be peeled. Cut sweet potatoes diagonally into ½‘ thick slices.
Toss with oil, salt, pepper and brown sugar
Spread the sweet potatoes out on parchment lined full sheet pans in one layer.
Roast potatoes at 350 degrees until tender and brown, about 20 minutes.

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