April 29, 2011
Written By: Travis Brown
SNOW HILL -- After spending more than a month working with local elementary school cafeterias as part of a Team Nutrition Grant program, Chef Paul Suplee called the effort to improve school nutrition a success. He did admit, however, that it was a small step but expressed hope that it would lead to similar efforts in the future.
Suplee, culinary arts instructor for the Worcester County Technical High School, and his students teamed up with cafeteria workers at five local elementary schools to design sets of easy-to-make yet nutritious meals that could then become part of the school’s regular menu. Suplee and his students spent one week cooking and planning with each school. At the end of the five-week period, the schools will share all of the meal ideas that had been generated with their counterparts, resulting in a widely expanded cafeteria menu for all of Worcester County.
“We’re just trying to educate the kids,” said Suplee. “So far we’ve had good results.”
He stressed the fact that the perceived worry over lack of nutrition in schools isn’t as dramatic as many believe and praised the cafeteria employees his team worked with as having done an incredible job, especially since they are always working with limited resources.
In response to that scarcity of funds and resources, Suplee used a portion of the $30,000 Team Nutrition Grant to outfit some of the more underequipped kitchens with new chef’s knives and other small-ware.
“They need to have the tools to do their jobs,” said Suplee of the cafeteria workers.
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