How Culinary Arts Are Transforming School Nutrition: Chef Joey’s Take on Feeding the Future

Each July is National Culinary Arts Month, but we don’t need to wait for a specific month to celebrate it’s something we should recognize all year long. It’s a chance to highlight the talent, creativity, and dedication of chefs across the country. And while most people picture bustling restaurant kitchens or trendy food spots, there’s another group of chefs who deserve just as much recognition: the ones working behind the lunch lines in our schools!

These school food service pros are redefining what it means to serve lunch. Despite tight budgets, strict nutrition standards, and limited equipment, they’re still finding ways to create meals that are nourishing, exciting, and made with real care. 

To shine a light on this important work, we chatted with our very own Chef Joey. He worked in a school kitchen and now works with us as our special projects manager. He helps clients design kitchens, build menus, lead trainings, and more. His story is a reminder that cooking in a school cafeteria can be just as rewarding and meaningful as any fine dining experience. 

From the Restaurant Hustle to School Kitchen Heart 

Chef Joey found his love for culinary back in high school, working restaurant shifts that sparked a lifelong passion. What kept him hooked was the “physicality of being in the kitchen,” the “comradery of your co-workers,” and the endless space for creativity. 

These days, he brings that same creative energy into school food, coming up with meals that are both compliant and student approved. As he puts it, “food culture is not only vast and robust, but it’s also evolving every day.” 

The Rising Role of Chefs in K–12 

In recent years, school food programs have been undergoing serious transformation. According to Joey, that’s where chefs come in: “Chefs in schools are a huge part of that improvement,” he explained, helping rethink not just the food, but the entire approach, through procurement changes, local sourcing, and improving how school lunch is perceived. 

Joey sees school kitchens as a space where training, creativity, and purpose all come together. “It’s not just about cooking, it’s about leading change from the inside out.” 

Why Chefs Belong in Schools 

So what makes chefs well-suited to work in schools? Joey believes it’s their instinct to always aim higher. “We constantly pursue better in ourselves and our teams,” he said, and that mindset translates across menu planning, kitchen systems, and how meals are presented. 

Whether chefs come from fine dining, fast casual, or anything in between, their experience matters. “All of it can influence and make an impact on K–12 programs.” 

Changing Minds, One Meal at a Time 

Even with big ideas, school kitchens face real constraints. Joey knows the challenges all too well, tight budgets, aging equipment, and complex federal regulations. But that’s also where the innovation happens. 

“There’s a delicate balance to make cost-effective, appealing meals that students want to eat,” he shared, “while also meeting nutritional standards and additional regulations.” 

So how do you make meals that students actually want? Start by showing up. 

“Having chefs in the café who are engaging with students” is one of the most effective ways to improve participation, Joey explained. He believes in building trust with students the same way chefs do with regulars at a restaurant, through consistency, conversation, and encouragement to try something new. 

The Scratch Cooking Effect 

One thing Joey feels strongly about is scratch cooking. For him, it’s not just about better flavor, it’s about connection. 

“It allows you to talk to students about the food they are eating because you know what went into it,” he said. And with scratch cooking comes endless opportunities for creativity. Combining textures, flavor, and presentation in ways that help students get excited about real food. 

He shared a story that shows just how impactful this approach can be. While serving scratch-made meatloaf at a high school, Joey noticed students were initially skeptical. But once they learned it was made in-house, and that it was a personal favorite of his, they gave it a try. Some even came back for seconds. “Slowly over time we upgraded the menu and scratch methods and ultimately saw participation rise.” 

The Power of Community and Strategy 

Joey is the first to admit school nutrition is a tough space, but not one you have to navigate alone. “The biggest advantage school nutrition teams have is the industry,” he shared. “There are so many resources, recipes, and strategies that are shared constantly.” 

With the right planning, whether it’s testing out a new menu or budgeting for a kitchen upgrade, chefs and their teams can make smart changes that stick. 

Advice for Chefs on the Fence 

To culinary professionals curious about entering the K–12 space, Joey offers a clear message: “Be open-minded and embrace the opportunity.”  

Yes, the work is complex, but for him, that’s part of the reward. “Serving students a great meal and pushing yourself to be creative within the regulations is an endless and satisfying pursuit.” 

Feeding the Future, One Tray at a Time 

As we celebrate chefs, we want to give a special shoutout to those working in our schools. Their impact goes beyond the food, they’re helping shape healthier habits, build food knowledge, and bring joy to lunchrooms across the country. 

Chef Joey reminds us that school cafeterias can be spaces for creativity, connection, and real change. And that’s something worth celebrating, today and every day!