This year, Highline School District (Washington) Nutrition Services staff spent a day in the kitchen with Chef Garrett Berdan, RD, LD for a hands-on workshop preparing recipes with ethnic flavor, whole grains, fresh fruits and roasted vegetables. Highline cafeterias have already offered Chef Garrett’s marinated vegetable salad on the school fresh fruit and vegetable bars and the staff regularly prepares the Chef’s homemade granola, served with low-fat yogurt at breakfast. They also plan to serve Chef Garrett’s brown rice and apple salad.
Highline Schools, which is home to students from 130 countries, works hard to offer a variety of ethnic dishes, like their Philippine Pancit Noodles and Chicken made with carrots and cabbage (locally grown when these vegetables are in season!). A different ethnic meal, like Somali Spaghetti and Hawaiian Luau Chicken, is featured on the lunch menu each month as part of the district’s Ethnic Foods Project. The project has been a hit with students and teachers!
Thanks to Chef Garrett’s training and inspiration, Highline Nutrition Services staff are looking forward to expanding their culinary skills and adding variety and new flavors to their healthy menu choices.