Cafeteria managers are preparing new, from scratch dishes for the new school year. More than 100 food services professionals recently met at Green Run High School to sample new menu items and exchange ideas.

Fresh delicacies this year include Asian Chicken Bowl, Dragon Broccoli, Chesbay Biscuits, Sunrise Pockets, salad bars, and roasted vegetables. The chicken bowl has a Cajun kick, while the broccoli dish originated from a talented baker/cook at New Castle Elementary School, home of the Dragons, said Viorica “Vicka” Harrison, director of the Office of Food Services.

“We survey the students to see what they like, and some of these items were picked by the kids themselves,” Harrison said. “At cafeteria manager training, staff members get to try the new menu items for themselves and provide additional feedback.”

A lot of thought and input goes into every food item served at Virginia Beach City Public Schools, and everything abides to nutrition guidelines set by the U.S. Department of Agriculture. All VBCPS cafeterias will offer scratch-cooked menu items this fall— serving less prepackaged items in favor of healthy and nutritious, made-on-site meals.

Scratch cooking allows for student-favorite, comfort foods such as chicken alfredo and loaded tater tots, and they’re prepared in a way that meets federal nutrition standards.

“One of the most important things we emphasize is to follow the recipe,” said Cedric Jackson, culinary development chef assistant. “Sanitation is very important, things like having everyone having their hair covered, hands washed and wearing gloves.”

During the manager training, staff members also learned how to use new kitchen equipment. Debbie Cathey, who has worked in John B. Dey Elementary’s cafeteria for 25 years, said training is a great time to exchange tips and stories with cafeteria managers from other schools.

Cathey shared that with the tornado that destroyed homes in her community this past spring, the school’s food service staff helped students maintain a sense of normalcy even as some of them lost their homes in the storm by making dishes that reminded them of home-cooked meals.

“Although each school is different, we feed off each other,” Cathey said about cafeteria managers. “It’s a great job to have. What’s better than to come into work and see smiling faces each day?”

Check out a delicious recipe for the Asian Chicken Bowl, below. Visit vbschools.com for more information about joining the Office of Food Services community at VBCPS.