Menu Planning and Scratch Cooking in a Virtual World

Date: February 18
Time: 3 - 4 p.m. (Central time)

The menu is pivotal to the school nutrition program. Join us as two districts discuss navigating menu planning and maintaining high quality meals during the COVID-19 pandemic. Our panelists will discuss incorporating culturally diverse foods, food safety considerations and more.

CPEU: 1.0
Performance Indicators: 1.3.7, 13.2.2, 8.2

Learning Objectives

1. Recognize the importance of reflecting community cultures through foods
2. Identify methods of incorporating diverse foods into school menus
3. Participants will learn ways to create and pivot menu and food delivery of school meals during a pandemic.

Speakers

Taylor Blake MS, RDN, LD

Taylor Blake is the district Registered Dietitian and Nutrition Support Coordinator for Gwinnett County Public Schools. In addition, Taylor holds an Associate's in Culinary Arts from Le Cordon Bleu, Atlanta

Chef Rachel Petraglia

Rachel Petraglia is the district Executive Chef and Culinary Coordinator for Gwinnett County Public Schools. Since 2009, she has worked for Gwinnett creating recipes and overseeing food safety for the district's 180,000 students.

Bettina Applewhite, MS, RDN, LDN, SNS

Applewhite has a passion for good food and international flavors. She has been working as a dietitian for over a decade and in the field of school nutrition for over 5 years. She is currently working in the 25th largest school system in the U.S. serving over 113,000 students daily at 175 schools and centers.