Virginia district hires chef to revamp school meal program

WILLIAMSBURG, Va. — School cafeterias are not normally known for their cuisine, but an initiative in Williamsburg-James City County Schools has made several elementary school lunch rooms into boutique restaurants.

WJCC Child Nutrition Services and the Williamsburg Health Foundation’s Student Health Initiative Program have partnered in an effort to improve the quality of school lunches — and raise healthier kids.

The school lunch program is part of a larger active learning initiative spearheaded by SHIP that seeks to promote wellness in local children through healthy eating and physical activity.

SHIP Supervisor Dr. Amy Lazev said CNS and SHIP has a longstanding partnership, but decided to explore additional programs in light of increased federal regulation regarding nutrition requirements in school lunches. WJCC nutritionist Pam Dannon said new USDA limitations on sodium content forced schools nationwide to change their approaches to food service.

WJCC took a unique approach to that challenge. Last year, the CNS and SHIP hired professional chef Marie Homer to work with WJCC cafeteria staff and redevelop the district’s meal offerings.

Homer spent all of last year working with the staff at Clara Byrd Baker and Stonehouse elementary schools. This year, she rotated to James River and Rawls Byrd elementary schools.

With Dannon’s help, Homer developed new recipes for school menus. Recent additions include Jamaican jerk chicken bowl and zesty fajita chicken with tex-mex rice. She also trains cafeteria staff in food preparation and cooking techniques.

“You have the three ‘P’s’: production, preparation and presentation,” Homer said. “I like to add taste in there.”

That fourth element is essential, Lazev said, as the initiative tries to get kids excited about eating healthier foods, like fruits and vegetables, with which they might not be familiar.

“We’re trying to get past the traditional ‘kids food,’” she said. “We wanted to try new recipes that went