Blog Archives

Professional Development: The Future of School Food

  By Claud Mann 2013 marked the completion of The Orfalea Foundation’s five-year cycle of Culinary Boot Camps designed to improve food service workers’ ability to integrate healthful, cooked-from-scratch meals into Santa Barbara County schools. Read more

ZSC_7736

Meet The Chef: Naomi Serizawa

Chef Instructor Naomi Serizawa sees the ripple effect of teaching scratch cooking to school food service workers.

ZSC_7800

LAUSD Expresses Thanks for Experience at Culinary Boot Camp

The Orfalea Foundation’s School Food Initiative team was thrilled to receive THIS LETTER from Los Angeles Unified School District Senior Food Services Supervisor Florence Simpson. Her description of Culinary Boot Camp as a place of Read more

From salad bar etiquette to kitchen safety to the effect of sugar on a child's metabolism, Culinary Boot Camp students make the connection between their work and the lifelong health and wellness of the children they feed.

Orfalea Foundation’s School Food Initiative Celebrates Training of 350 School Food Service Employees as it Hosts Final Culinary Boot Camp

From salad bar etiquette to kitchen safety to the effect of sugar on a child’s metabolism, Culinary Boot Camp students make the connection between their work and the lifelong health and wellness of the children Read more

Knife Skills Essential to Cooking from Scratch

At graduation, Culinary Boot Camp attendees receive a professional knife set, because kitchen knives are the symbol of the professional chef. During the week-long training, knife skills are taught and reinforced, because these skills are Read more

Day 5: Students and Teachers

Guest Post by Dean Zatkowsky As we wrap up Culinary Boot Camp, I’m most impressed by two things: 1) how much the students relaxed and came to enjoy the class by the end of day Read more

Day 4 of the School Food Initiative’s Culinary Training

Guest Post by Dean Zatkowsky The days are long, and very, very full. We start with a healthy breakfast, prepared by a handful of students. Then we spend about an hour in the classroom, work Read more

Scenes from Day 3 of Culinary Boot Camp

Guest Post by Dean Zatkowsky Today’s curriculum centered on plant foods and applicable cooking techniques, which are mostly moist cooking techniques, such as steaming, blanching, boiling, etc. We also learned how to set up a Read more

Scenes from Culinary Boot Camp Day 2

Guest post by Dean Zatkowsky As the Communications Manager for the Orfalea Foundation, I’m also the in-house photographer. And let me tell you, it’s hard to beat an assignment where people feed you good food Read more

Culinary Boot Camp, Day 1