A brick pizza oven on wheels today provided a break, a treat and a nutritional lesson to elementary and middle school students attending a summer program.
Skinny Pines Catering, LLC donated its brick oven pizza truck as the part the Chefs Move to Schools program administered by the U.S. Department of Agriculture. The district supplied the ingredients and High School in the Community's cook, Cheryl Barbara to assist Chef Jeff Borofsky of Skinny Pines, said Chef Timothy Cipriano, New Haven schools’ executive director of food services
The Chefs Move to Schools program matches chefs with schools to teach students about nutrition and healthy eating choices, Cipriano said.
“Chefs Move to Schools has been a success since it kicked off in June 2010 on the South Lawn of the White House,” Cipriano said. “Local chefs have embraced the program, and the kids love meeting with and learning from them. We have adapted the program to New Haven, adding a farm-to-school component and school gardens, and promoting their produce in our salad bars. The addition of the mobile pizza oven is very exciting.”
Students today learned how the 900-degree wood-burning pizza oven works and got to sample the results. The event teaches kids about local food and smart eating decisions, Cipriano said.
The students, who are 5 to 13 years old, are attending the Ikenna Summer Program at Wilbur Cross High School, facilitated by Principal Lola Nathan.
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