Pasadena Independent School District

Culinary students at the Pasadena high school created a pupusa and promoted it through social media to students and parents. Already accustomed to culturally relevant menus, the parents and students were excited to see this new feature expand the choices from Latin America. In addition, “we focus on providing several options to our students and providing high-quality foods that they seek outside of school meals. Foil-wrapped deluxe burritos and bone-in chicken wings (in buffalo hot and mango habanero sauce) are some of our new additions to the menus that are performing very well and receiving positive feedback from students, teachers, and campus adults who dine with PISD Nutrition Services” says Kari Kempf, Nutrition Coordinator for the district.

Pasadena is a good example of a district that is making a few signature items from scratch as they grow their capabilities and train staff members in new culinary skills. They recently built a teaching kitchen which does double duty as a place for culinary training and a venue to bring students to learn about the food and taste test. They are perfecting their recipes for enchilada sauce, charro beans, refried beans, and cornbread while the kitchen staff now chops onions, cilantro, and tomatoes every morning for fresh toppings. Like with most programs, they are on a journey with this process, ironing out kinks like consistency across sites. 

The food and nutrition team in Pasadena recently made the case for a shift from an experiment with “mega-lunch” - one hour in which to eat, join clubs, and do other activities - to the staggered lunch schedule that is familiar to many. Students in the megalunch, even with a longer period, had to stand in interminable lines and would often opt not to try to get food. With the return to the regular lunch schedule, participation increased by 41%. They also are transitioning from traditional breakfast serving to breakfast after the bell. “Our district operates with site-based management, so the leadership at each campus has the final say for the way meals are served. However, in showing them statistics on breakfast in the classroom, participation rates, and meal service style or time changes, we have gotten their buy-in to implement changes that will positively affect the meal program” says Kempf.