Virginia

Target audience: School nutrition directors

Chef Cyndie and Chef Andy present on incorporating USDA foods and also give participants a live culinary demo.

The six objectives for this webinar are:

1. Summarize the history of USDA Foods in schools
2. Identify the USDA Foods categories available for SY 2023-2024
3. Recall the different uses of USDA foods in schools
4. Explain how USDA food can support scratch cooking
5. Identify the best ways to pair USDA Foods with local foods
6. Apply culinary techniques and global flavors to create culturally inclusive meals with USDA Foods and local produce

When you watch the demo, pay attention to Chef Andy’s knife skills. Proper use of a chef’s knife will make it easier to prep fresh fruits and vegetables.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.