Preparing breakfast from scratch plays a critical role in improving meal quality, increasing student participation, and supporting healthier school communities. This interactive meeting brings together four school food professionals to share real-world strategies for implementing scratch-cooked breakfast programs across diverse district settings. Each presenter will offer a their own perspective, highlighting approaches for operating with limited equipment, managing central kitchen production, and expanding breakfast in the classroom.
Our panel includes:
Patience Boulais, Supervisor of Nutrition Operations and Special Programs, Ocean View School District (California)
Anthony Caruso, Operations Manager, Minneapolis Public School District (Minnesota)
Theresa Mazza, RDN and Chef, Osborn School District (Arizona)
Kat Soltanmorad, RDN, Director, Food & Nutrition Services, Tahoe Truckee Unified School District (California)
What you can expect:
20 minutes of presentation on best practices for making breakfast from scratch
40 minutes of Q&A and conversation
Access to helpful resources
Post-session continued conversation and networking
info@wearescratchworks.org
31 West 125th Street 5th FloorNew York, NY10027
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