Published 11/23/07

Display cooking pairs nutrition, showmanship

by Beckye Randall

There are probably few adults who would remember their school cafeterias as exciting. Soggy sandwiches, indistinguishable meat products and flavorless pizza seemed to be standard fare for years.

These days, students in the Marysville School District are being treated to a whole new menu, thanks to Food Services chief Bruce Kinney and his staff.

Several days each month, Kinney and assistant Rob Dunn pack up their portable single-burner cooktops, don crisp white chef hats and jackets, and head out to the schools for a hectic lunchtime event called display cooking.

Once at the school, the local kitchen staff helps set up the cooking and food stations.

“We decided to do display cooking in the elementary and middle schools to create enthusiasm and get kids excited about eating healthy,” said Kinney.

The theme varies according to the season, from southern-style chicken wraps for Black History Month to a Tex-Mex fajita bar for Cinco de Mayo.

“Kids are hesitant to try foods that are unfamiliar,” said Kinney, “so we try to make it fun for them to try something new.” By using fresh vegetables and lean meats in colorful combinations, the food services team encourages students to make healthy choices.

In addition to the special display cooking events, menus for each school reflect the new emphasis on healthy nutrition. Salad bars are now standard, and weekly menus indicate a daily “balanced choice” meal that meets strict nutrition criteria.

Of course, you’ll still find cheeseburgers and fries in the school cafeterias. But these days the fries are baked, and the cheeseburger is likely to contain a meatless garden burger patty.

Diane Ball, assistant principal at Cedarcrest Middle School, helps Bruce Kinney and Rob Dunn at a recent display cooking lunch.