By Claud Mann
Today was a very special day for students in the Goleta Union School District. Thanks to Food Service Director Sharon Baird and her dedicated staff, every student at all nine schools enjoyed a cooked-from-scratch Thanksgiving meal with all the trimmings.
This is Sharon’s 5th annual scratch-cooked Thanksgiving feast and it will be the largest served anywhere in Goleta. The final count was 3,208 total meals, including 376 paid adults and 135 volunteers.
For those of our blog readers fascinated by macro food economics, or with extraordinarily large families to serve on Thanksgiving, here is a quick prep list:
- 880 pounds Roasted Turkey
- 40 gallons Healthy and Delicious Homemade Gravy
- 750 pounds Yukon Gold Potatoes
- 144 pounds Fresh Cranberries
- 290 pounds Fresh Mixed Greens for Salad
- 3040 Whole Grain Dinner Rolls
- 475 pounds Sweet Potatoes for Sweet Potato Pie
- 40 pounds Whipped Topping, give or take
According to Sharon, with a kitchen staff of 10, you should plan on allowing 88 man hours for prep and cooking, 54 combined hours for set up, service, and everybody’s favorite: clean up. Throw in 135 hours for volunteer servers and you’re good to go.
Sharon asked us to give credit to her amazing staff: Joe, Jose, Margaret, Janie, Becky, Ramona, Jeanette, Vince, Ezequiel, all the volunteers plus a special thanks to guest chef Naomi from Orfalea Foundation’s School Food Initiative.