Thursday, July 24, 2014 – Cooking delicious, healthy meals based on whole foods while staying within budget is a big task, and we’d like to help!

Eighteen months ago, Kona Pacific switched over to all-scratch cooking, using whole foods and no added refined flours or sugars, while reducing food costs 30%. We did it with the help of Carleton Gillenwater, expert food service culinary planner and chef. Carleton will present a workshop for culinary staff, presenting simple steps and a roadmap so that every school can make the switch.

The workshop’s content will be responsive to the interests of those that attend, and we’ll roll up our sleeves and do some cooking. Topics will include but not be limited to:

• How to successfully revise recipes and menus to be healthier while also pleasing the children’s tastes.
• Your kids don’t like/eat new foods? Begin the negotiation…
• Form new healthy eating habits by sandwiching inside old ones.
• Cook what the children are used to, and incrementally blend healthy choices. Don’t force and don’t separate!
• My menu is great, why doesn’t it work?. How to create quick adjustments and multiple options while holding a small inventory
• Menu and recipe planning to create flexibility and respond to complaints. Don’t take them personally, use them as a springboard!
• Recipe, recipe, recipe! How to adjust recipes and create practical steps forward towards ideals.
• How to ramp up the health profile of your menu and remain in compliance with meal pattern requirements, while staying within budget.
• Creating change and compliance with dishes that mimic fast food and incorporate healthy foods.
• Time management and choices. How to use time wisely in creating new dishes.
• How to cook and hold whole grains successfully.
• Baking with whole grains…what’s the difference? How to adjust existing recipes to comply with the new standard.
• How to cook and hold meats well without the added salts and preservatives.
• Why are my meats dry and flavorless when the purchase prepared products stay moist?

If you are interested in attending, or having culinary staff attend, please contact Shiloh in the school office, 808-322-4900, or office@kppcs.org. Please make sure we have your contact info, so we can provide further details as the date gets closer.