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Episode 75

Viewing Food as Education

When it comes to nutrition, schools have to balance quality with costs. Chef Samantha Cowens-Gasbarro, chef/school nutrition consultant at Healthy School Recipes, joins Chef Rich and Justin to discuss how she helps schools serve nutritious food and turn dining into an educational opportunity.


Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr.

Episode Notes

0:38 – Stick around for Nate’s Notes 

1:21 – School nutrition has come a long way 

4:33 – The importance of consultants 

6:09 – Chef Samantha Cowens-Gasbarro joins the show 

6:53 – Chef Samantha’s foodservice journey 

10:02 – The origins of nutritional trends 

11:33 – Balancing quality and costs 

17:09 – Scratch cooking in schools 

19:38 – Food as an educational tool 

26:50 – Getting buy-in 

30:42 – Cook once, serve twice 

32:37 – Resources for success 

34:14 – When school nutrition started to shift 

42:01 – Missing the kitchen 

43:57 – Becoming a foodie early 

45:53 – Making the case for consultants

52:09 – Chef Samantha’s inspirational quote 

54:27 – Nates Notes 

58:01 – Outro

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