VBCPS moves to expand scratch cooking

VBCPS moves to expand scratch cooking
Posted on 09/10/2018
While sprinkling the finishing touches on array of scrumptious-looking salads, including a bed of mixed greens with grapes, roasted beets, and feta cheese topped with a drizzle of honey ginger vinaigrette, the school division’s new chef Kip Poole described with excitement the future of scratch cooking in Virginia Beach City Public Schools (VBCPS).

“We are going to be doing a lot of the things that kids love, but in a healthy way,” he states. “We are going to be introducing fresh tacos or find ways to do fried chicken but not dumped into the fryer. We’re going to do a lot of fresh salads. We’re going do some rice and noodle bowls. We’re going to develop stock in every cafeteria so we can make homemade soups and homemade sauces.”

Poole was hired this summer to move forward the division’s vision for scratch cooking. Last year, the division piloted a scratch cooking program at Old Donation School which was well received and even inspired students there to carry out a “Top Chef” competition at the end of the school year.

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