CHEFS IN SCHOOLS

Chefs in Schools Collaborative helps school service staff serve fresh local foods to Kentucky students!!

Under the Chefs in Schools Collaborative, professional chefs educate school food service personnel on how to incorporate fresh local foods in their menus through recipe and menu development, knife skills and proper handling of fresh local foods, as well as conducting taste testing of new menu items with students and staff. Introducing new fresh local products opens doors to introducing local farmers to students, help students understand where their food comes from and support local growers as part of rural economic development.

For more information on Chefs in Schools Form click here

What does this mean for Food Service Directors? 
Chefs observe your staff to determine what is needed and develop training based on these needs. Training takes place on location and includes in-person training to get started, further assistance through Teams to keep everyone on track, and continuing education once your teams have the basics.

    The Chefs in Schools Collaborative educates School Food Service personnel on:
  • Knife Skills
  • Kitchen Safety and Sanitation
  • Recipe and Menu development per USDA guidelines for schools
  • Equipment use and maintenance
  • Proper handling of fresh local foods
  • Taste-testing with Students and Staff
  • Presentation

The program aims to reach all Kentucky schools participating in the National School Lunch Program, increase support of the Farm to School movement, and reduce hunger in Kentucky.

Funding for the Chefs in Schools program is provided by the U.S. Department of Agriculture’s Food and Nutrition Service and Kentucky Department of Education School and Community Nutrition.

CHEF REBECCA BIO

Rebecca Shepherd-Smith is a native of Clay County and resides in Fayette Co with her husband Jamie Smith. Rebecca holds degrees from Sullivan University in Culinary Arts and Baking & Pastry Arts along with a Bachelor’s in Dietetics from University of Kentucky. Her multifaceted career experience includes higher education, assisted living, hospitals, high-end restaurants, as well as catering. Before joining KDA in 2022 to focus on the Farm to School’s Junior Chef and Chefs in Schools program, she was the Dietetic Educator with KDE School and Community Nutrition.

Through her experiences she discovered that reactively treating the ailment is not the answer to creating a healthier Kentucky. Proactively educating our children on nutrition and healthy eating is the answer. The Chefs in Schools and Jr Chef Programs lay a foundation in healthy cooking techniques through the education of our school nutrition staff while supporting local farmers through Farm to School and establishing a healthy lifestyle for students.

CHEF SHANNON BIO

Shannon Stevens was born and continues to reside in Rockcastle County with his wife Jamie and their four children. Shannon received degrees from Sullivan University in Culinary Arts and Baking & Pastry Arts. His culinary experience includes restaurants, hospitals, long-term care facilities, catering and higher education. Most recently Shannon was a High School Culinary Instructor in Pulaski County Schools 

His experiences have allowed him to develop his skills and knowledge in the culinary field. Shannon found his passion to help and serve others while working in the Hospital and Long-term care segments of foodservice. He discovered that providing a good meal and amazing service would often aid in peoples healing process and quality of life. Teaching gave him a way to share his passion for food and his service heart with future culinary professionals. For Shannon the Chefs in Schools and Jr Chef Programs allow him to continue to serve those in need as well as mentor future chefs as they develop their skills. He also loves supporting local farmers through Farm to School and establishing a healthy lifestyle for students. 

TESTIMONIALS

Andrea Mattingly

Nelson County FSD 
Rebecca came to our district for a back-to-school kick off day for the Cafe Managers. Setting up a visit was a breeze as she was very accommodating to work around our schedules to best suit our needs. The enthusiasm and energy she brings is contagious; it left us and our Cafe Managers with excitement, and the hardest thing to generate, willingness to try new things. Upon request, she focused her demonstration around semi-scratch savory breakfast foods. The ideas she presented during her food demonstration were interactive, realistic, but inventive, and left our staff feeling capable of doing more. The ladies have already requested that she come back again to present for the rest of our Cafe crews!

Maggy Livingwood

Chef Rebecca has been a great asset in Grant County through Jr. Chef Program, as well as Chefs in School. 

First with Jr. Chef – Grant County participated in the Jr. Chef Program for the first time this year, so of course we were a little apprehensive. Chef Rebecca led the training at Sullivan, and answered all of our questions thoroughly. Grant County went to Lexington in June for the “Practice Competition”, where the students prepared their “Pineapple Stir-Fry” for her and another judge. Chef Rebecca was very impressed with our students dish, but also gave them some great tips on how they could improve. The students came back very excited about how they competed, but also spoke of how they could improve and get better. Chef Rebecca helped them know that they deserved to be part of Jr. Chef!!!

As with the State Competition, Chef Rebecca guided them through the set-up, as well as answered all their questions. Again it was nice for the kids to see a familiar face that had been with them through the whole process. She has made an impression on Grant County and Jr. Chef. We now have students that are already asking about being on the team next year!!! 

Chef Rebecca has also been to our county to help with our High School Kitchen, Menu Planning, and our Yearly Summer Training. With the high school she jumped right in – serving on the line. The staff was very impressed with her eagerness to help, to not just watch and observe. 

Chef Rebecca was full of knowledge as we were planning our menus for the next school year. She expressed how to look at the menus from day to day, so possibly you could prepare a menu item on Day 1, and then use it again in a sandwich, wrap, or salad the next day. This has guided our menus a lot this year – especially the new salads on the menu at the High School.

Day 1 – Asian Bar, Day 2 -General Tso Rice Bowl Salad 
Day 1 – Fiesta Bar, Day 2 – Taco Salad

Last, Chef Rebecca joined Grant County, Walton Verona, and Williamstown Independent this summer for our Annual Summer Training. She presented on Customer Service and Tips and Tricks in the Kitchen. It was nice to have someone in our school, that emphasized the importance of the kitchen staff, but also emphasized the importance of our number one customers – the kids. A lot of how the staff ‘acts’ towards the kids, leads to their excitement in trying to items. It is also our excitement that can change a student’s day.

Chef Rebecca has already became a staple in Grant County, and we hope to continue to use her expertise in many other ways.