The Santa Clarita Valley school systems in California lost $250,000 in cafeteria sales last year when students rejected healthier fare designed to meet new federal nutrition standards. Now the districts are trying to win back diners by hiring a chef trained at Le Cordon Bleu, the prestigious culinary school.
To make the lower-fat, reduced-sodium fare more appealing, new hire Brittany Young is employing restaurant-style techniques. She moved popcorn chicken out of a steamy wax bag and into an open boat serving platter. She told kitchen staff to wipe down serving bowls so chow mein noodles don’t hang over the side. “Think about how [you’d] like to see the food,” Ms. Young told them.