November Welcome:
Fall Back to Gratitude

We’re two months into the school year! There is so much to be grateful for in our department. Dave’s back in the office placing orders, we’re filling positions to be better staffed at schools, and we’ve got the holidays just around the corner. There’s not much better than seeing a child’s smiling face thanking you for the warm meal made with love. It’s why we’re in the business of school nutrition.

We’re thankful for you and everything you contribute to making school meals an integral part of student’s lives.

Your friendly neighborhood dietitian,

Shennie Quintanilla

November Birthdays!

Happy Birthday to our staff members this month! Cheers to each of you, and we hope you have an enjoyable birthday!

Frederick Knox (CRLS) - November 1st
Ariana Jackson (CRLS) - November 7th
Tricia Gomes (CRLS) - November 12th
Gladys Mercado (PEA) - November 18th
Renea Ferreira (CRLS) - November 19th

National School Lunch Week:
What's On Your Playlist? Thank You!

School Lunch Week was a big hit for students! Your time and patience with recipes, menus, and giveaways is GREATLY appreciated. Students enjoyed the Burger Bar, Waffle Bar with Harvest of the Month Pear Salad, and Potato Wedge Bars, as well as Gill’s Pizza during the week. Events like these are only a success because YOU make it a success and special for your students.

Other events this year include our continued First Friday Breakfast selections, churched up to add variety to our breakfast menu, and School Breakfast Week, happening March 2nd - 6th across the nation!

Ethiopian Lentil Salad Tasted & Tested for Our International Flavors Program

Our partnership with the CHA Public Health Department gives us the opportunity to test cultural recipes received from the community through our International Flavors Program. This past month, we’ve tested Azifa, an Ethiopian Lentil Salad recipe collected and adapted from the community. This salad, traditionally served cold, features cooked lentils, tomatoes, and caramelized onions mixed into a lime and dijon mustard dressing, with jalapeno and/or green bell peppers added for heat and crunch. Students at G&P, Morse, KLO, Cambridgeport, VLUS, CSUS, PAUS, and Amigos tasted and voted on this flavorful dish. We received excellent feedback from students, and are excited to share this with the district. Don’t be surprised if you see it on the menu in March during World Language Week!

Staff Training: Knife Skills Class

Our October Professional Development Training covered knife skill basics, as well as making fruit and produce appealing for the serving line, for those who like to go above and beyond! Huge thank you to Mellissa for giving us a quality lesson on using our creativity to make food fun.

Learn to make basic food art with our training video >> 

Professional Development Staff Training: November 20

Our next Professional Development Staff Training is scheduled for Wednesday, November 20th for ALL staff (optional for per diem employees).

Welcome, New Staff!

We want to give a shout out to our newest employees. You’ve all been an excellent addition to our team, and we can’t wait to see how our future together in school nutrition unfolds!

Victoria Murph - Peabody
Sally Johnson - Baldwin
Rebika Kahssay - Baldwin
Sadeka Kolia - Substitute
Eduardo Ruiz - Peabody

Got Anything to Share?

Do you have pictures or a story you want to share from your kitchen in the newsletter? Email Shennie at [email protected]!

Stay in Touch with Daily Tweets...

...on the school menu and behind-the-scenes school meal photos.

Follow us on Twitter @CPSD_Nutrition >>