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Sparking Success: Exploring School Foodservice with Katie Cossette | Episode 01
Manage episode 394329028 series 3548189
Welcome to the Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions' team of expert chefs!
In our first episode, we sit down with Katie Cossette, a Registered Dietitian and School Nutrition Specialist who oversees foodservice for St. Vrain Valley School District in Colorado. With over 10 years of experience in school nutrition, Katie shares her insights on nutrition, sustainability, and the challenges and rewards of managing a large school district's foodservice.
Join us as we explore all the fascinating aspects of making it work in a district like hers.
Subscribe now for more delicious insights from our talented chefs!
π¨βπ³ Our HOSTS
Robert Simmelink
Director of Culinary Services β Phoenix, Arizona
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Luke Simonds
Corporate Chef β Denver, Colorado
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Ryan Devereaux
Corporate Chef β Kent, Washington
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π³ Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? Weβre here to help answer your foodservice equipment questions!
Learn more at the Ignite Foodservice Solutions Website
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π¨βπ³ DISCLOSURE:
Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.
Chapters
1. Welcome (00:00:00)
2. Introducing Katie Cossette (00:00:57)
3. Luke Simonds School Foodservice Experience (00:02:29)
4. Katie's culinary education experience (00:03:06)
5. How Katie transitioned to school foodservice (00:05:04)
6. St. Vrain School District: "Largest restaurant in town" (00:06:58)
7. Commissary kitchens and food prep (00:08:36)
8. Utilizing local and organic foods (00:09:33)
9. Student interest in the culinary arts and sustainability (00:10:56)
10. Working with farmers and food hubs (00:12:09)
11. What Ignite Chefs are seeing in their school districts (00:13:07)
12. St Vrain student farm and greenhouses (00:13:44)
13. St Vrain "yoga goats" (00:14:37)
14. Pro-start advisory committee (00:15:35)
15. St. Vrain's BBQ Holiday Meal (00:15:50)
16. Flexibility with menus and product availability (00:16:41)
17. Cycle menus and popular items (00:17:36)
18. Rate of student participation (00:18:24)
19. Reimberable rate from federal and state funds (00:19:18)
20. Department runs independent of school district "like a restaurant" (00:20:13)
21. Working with local farmers on cost and spending more (00:21:20)
22. Biggest obstacles: old buildings, electricity, and scale (00:22:22)
23. Turning tables: how long is breakfast and lunch? (00:26:05)
24. Labor burden and foodservice equipment (00:27:26)
25. Becoming a "food dude" or "lunch lady" (00:29:07)
26. Most important food equipment in school cafeterias (00:30:03)
27. Role of equipment in student participation and staff pride (00:31:27)
28. School foodservice has the best customers (00:32:43)
29. School cafeteria can impact the culture and local community (00:33:49)
30. Cooking brussel sprouts (00:35:03)
31. Looking ahead: local connections and local products (00:36:31)
32. Dairy in the district (00:39:02)
33. Ignite Chef Takeaways (00:40:26)
34. Wrapping Up (00:43:58)
35. EoS (00:44:30)
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