{"id":223,"date":"2013-05-13T10:41:35","date_gmt":"2013-05-13T10:41:35","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends-new\/?p=223"},"modified":"2019-02-03T16:00:34","modified_gmt":"2019-02-03T16:00:34","slug":"healthy-kids-healthy-flavors-national-invitational-leadership-summit","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/healthy-kids-healthy-flavors-national-invitational-leadership-summit\/","title":{"rendered":"Healthy Kids Healthy Flavors: National Invitational Leadership Summit"},"content":{"rendered":"<h2 style=\"text-align: center;\" align=\"right\">Culinary Institute of America &#8211; San Antonio, Texas<\/h2>\n<h2 style=\"text-align: center;\" align=\"right\"><\/h2>\n<h2 style=\"text-align: center;\" align=\"right\"><a href=\"http:\/\/culinaryvisions.org\/trends-new\/wp-content\/uploads\/2013\/05\/Sharon-and-Tami.jpg\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-225\" alt=\"Sharon and Tami\" src=\"http:\/\/culinaryvisions.org\/trends-new\/wp-content\/uploads\/2013\/05\/Sharon-and-Tami-277x300.jpg\" width=\"277\" height=\"300\" srcset=\"https:\/\/culinaryvisions.org\/trends\/wp-content\/uploads\/2013\/05\/Sharon-and-Tami-277x300.jpg 277w, https:\/\/culinaryvisions.org\/trends\/wp-content\/uploads\/2013\/05\/Sharon-and-Tami-945x1024.jpg 945w\" sizes=\"(max-width: 277px) 100vw, 277px\" \/><\/a><\/h2>\n<h2 style=\"text-align: center;\" align=\"right\"><\/h2>\n<p>May 7-9, 2013 &#8211; This conference is a national initiative to improve the health of children and young people through food education, culinary strategy and flavor insight.\u00a0 About 200 participants gathered at this collaboration of leaders in school foodservice and <!--more-->child nutrition to hear the latest research, exchange success stories and challenges and share education and culinary strategies.<\/p>\n<p>&nbsp;<\/p>\n<h3>New Research Shows School Foodservice Gaining Favor with Students<\/h3>\n<p>The opening research presentation by <span style=\"color: #008000;\"><a href=\"http:\/\/ypulse.org\"><span style=\"color: #008000;\">Y-Pulse (ypulse.org)<\/span><\/a><\/span> provided insight into kids perspectives on where they eat, what they choose and what they love about their favorite places to eat.\u00a0 It was no surprise that kids favorite places to eat are at home and at restaurants, but the study showed significant gains in kids liking their school cafeteria since 2006 when this study was first released.<\/p>\n<p>&nbsp;<\/p>\n<p>When the 500 boys and girls who participated in the recent survey were asked to share their thoughts on what made their favorite places so desirable, some clear learnings emerged.<\/p>\n<ul>\n<li>Homemade or made by mom is the definition of quality.<\/li>\n<li>Anything described as fresh is perceived to be healthy.<\/li>\n<li>Customization is key to success in letting young consumers make their own choices on exactly how they like their food.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For the complete copy of the presentation <a href=\"http:\/\/ypulse.org\/clips\/y_pulse_presentation_cia.pdf\" class=\"mtli_attachment mtli_pdf\" rel=\"mtli_filesize301b\"><span style=\"color: #008000;\">click here<\/span><\/a>.<\/p>\n<p>&nbsp;<\/p>\n<h3>Made From Scratch, Made Quickly<\/h3>\n<p>Demonstrations by chefs on the CIA faculty as well as chefs from schools around the country shared culinary demonstrations and some of their favorite healthful, kid-pleasing recipes.\u00a0 Key ideas that were presented throughout the presentations were ways to deliver the fresh experiences with mindfulness to the reality of high volume foodservice kitchens.\u00a0 Recipes for every item demonstrated were available in a booklet that was shared with all attendees.<\/p>\n<p>&nbsp;<\/p>\n<h3>Tried and True Cooking Technique<\/h3>\n<p>Cooking advice really hit home when professional chefs from schools and other segments of the industry shared techniques that really work with kids. Following are a few examples of flavor enhancing techniques:<\/p>\n<ul>\n<li>\u00a0<i>Caramelizing and roasting<\/i> brings out the natural sweetness in vegetables.\u00a0 Every kitchen has an essential convection steamer, but other cooking techniques are preferred to add flavor and appeal to vegetables.<\/li>\n<li><i>Herbs from the school garden<\/i> add fresh appeal and flavor.\u00a0 The basics like rosemary, thyme and basil are versatile and easy ways to add flavor and reduce sodium.<\/li>\n<li><i>Effective use of spices<\/i> like smoked paprika can add depth of flavor that is appealing to kids.\u00a0 Hot spices appeal to kids and allow for reduction of sodium without detraction of flavor appeal.<\/li>\n<li><i>Hand held satisfaction<\/i> appeals to kids.\u00a0 An oatmeal bar served at a break demonstrated a technique to turn a nutritious meal component or snack into a hand held treat that can be made in 15 minutes, or a day ahead.\u00a0 Kids appreciate it because it tastes great and all of the ingredients are easy to recognize.<\/li>\n<li>Many techniques were discussed to <i>coax umami out of healthful food<\/i>.\u00a0 One of the simplest was adding tomato sauce to whole wheat pasta.<\/li>\n<li><i>Fried, but not Fried is sure to please<\/i>. \u00a0Baking items with toasted breadcrumbs on a rack delivers a delicious product that is crispy and crunchy on both sides.<\/li>\n<li><i>Light sauces under fish<\/i> steam the fish while cooking, add beautiful flavor and avert overcooking.<\/li>\n<li><i>Bigger pieces<\/i> communicate made from scratch and not over-processed.\u00a0 Kids want to recognize the ingredients in their meals.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Creating a Dining Experience in the School Cafeteria<\/h3>\n<p>A breakfast favorite, banana bread, is a nutritious item that kids love.\u00a0 And the aroma that comes from the cafeteria when it\u2019s baking communicates fresh-baked-here in a powerful way.<\/p>\n<p>&nbsp;<\/p>\n<p>Chefs from other segments of the foodservice industry talked about adding bacon to add flavor.\u00a0 Although this is not a technique for school foodservice, one school chef talked about increasing his lunch participation by 14% on days when he microwaves a little bacon and turns on a fan facing the cafeteria.<\/p>\n<p>&nbsp;<\/p>\n<p>Discussion of adding more sizzle to menu descriptions offered up some great sources to help schools create that commercial restaurant experience with mouthwatering menu descriptions.\u00a0 Yet at the same time, clever names that obfuscate what the item really is were not deemed necessary.\u00a0 Descriptions that are fresh and uncomplicated sell.<\/p>\n<p>&nbsp;<\/p>\n<h3>The Psychology of Portion Control<\/h3>\n<p>Word of wisdom on portion control came from Yale Chef DeSantis who shared that students on his campus like to graze.\u00a0 Students were cutting the 6 ounce portions of fish in half and no one would take the second half left in the pan.\u00a0 A simple solution of serving 3 ounce portions added greater customer satisfaction and less waste.<\/p>\n<p>&nbsp;<\/p>\n<p>In creating more healthful meals, visual cues are more powerful than individual intuition and many techniques were shared for making healthful menu offerings appear satisfying and delicious.<\/p>\n<p>&nbsp;<\/p>\n<h3>On The Wish List<\/h3>\n<p>School foodservice has lots of \u201cspecial needs\u201d when it comes to delivering food to students, but the more favorable the experience compares to commercial foodservice or retail options, the more appealing it is.\u00a0 On the wish list is a product that meets school foodservice requirements that is also sold successfully at retail.<\/p>\n<p>&nbsp;<\/p>\n<h3>Parents in The Kitchen<\/h3>\n<p>Not all of the opinions parents hold about school foodservice are accurate.\u00a0 Several of the industry leaders at this conference shared their opinions about how they bring parents into their kitchens and turn them into advocates for the school foodservice program.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Behind the Lunch Counter \u2013 parents in Florida are invited to school about 6 times a year for a behind the scene tour of kitchens and education about the foodservice experience.\u00a0 The event takes place from 4 to 7 p.m. and about 400 parents attend each time.<\/li>\n<li>Family Fitness Night \u2013 parents in Texas are invited for Family Fitness Night where they are treated to cooking demos and dinner to promote the school foodservice programs.\u00a0 This program also brings nutrition and lifestyle education to the community.<\/li>\n<li>Lunch for Dinner \u2013 parents in Minnesota enjoy a tour of the Central Kitchen which is known as the Nutrition Center to see how meals are made for school.\u00a0 They all enjoy a dinner of a typical school lunch with nutrition education as part of the program.<\/li>\n<li>Epicurian Afternoon \u2013 in Texas brokers and manufacturers come to the table to literally set the table for an afternoon experience from 4 to 6 p.m. where parents are invited to sample the foods their children are served at school.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Digital Chatter<\/h3>\n<p>School FSD\u2019s tweeted about creating healthy school meals using simple themes like \u201ceat more colors,\u201d and featuring a different colored vegetable each month.\u00a0 Many of the comments revolved around removing things like sodium and calories from meals and putting the focus on flavor, since nobody \u2013 especially kids \u2013 want to hear what\u2019s been taken out.\u00a0 Positive messages have better results when dealing with health.\u00a0 Comments on the overuse of steamers in school kitchens highlighted the steamer\u2019s usefulness, but tweeters implored their peers to use preparations like browning, roasting and caramelizing, as well as adding spices to bring out more flavor.\u00a0 Pork was highlighted as a cure-all for dishes, with attendees tweeting that if there is something wrong with a dish, it can usually be solved by adding a small amount of pork.<\/p>\n<p>&nbsp;<\/p>\n<h3>Implications:<\/h3>\n<ul>\n<li>Healthy and Delicious are becoming more and more of a daily reality in school foodservice.\u00a0 Suppliers offering no-compromise convenience are leading the way in serving this segment.<\/li>\n<\/ul>\n<ul>\n<li>Cooking techniques work across all segments of the foodservice industry.\u00a0 The key to customizing applications that meet school requirements are choosing USDA foods and building recipes in compliance with nutritional standards.<\/li>\n<\/ul>\n<ul>\n<li>Scratch ready is the next generation of speed scratch ingredients.\u00a0 Operators want products that offer convenience without a lot of ingredients or processing.\u00a0 These types of products help them deliver a scratch experience and are also more helpful in managing the allergy process.<\/li>\n<\/ul>\n<ul>\n<li>One Product \u2013 Ten Ways to Use It.\u00a0 School foodservice operators are looking for versatility and want to minimize the number of ingredients they must stock with imaginative and school friendly applications.<\/li>\n<\/ul>\n<ul>\n<li>Cross communication and product development between retail and foodservice divisions of major food companies have potential to yield greater success in delivering foods that meet young consumers total lifestyle needs at school, at home and on the go.<\/li>\n<\/ul>\n<style type=\"text\/css\">a[rel~=\"mtli_filesize301b\"]:after {content:\" (301 b)\"}<\/style>","protected":false},"excerpt":{"rendered":"<p>Culinary Institute of America &#8211; San Antonio, Texas May 7-9, 2013 &#8211; This conference is a national initiative to improve the health of children and young people through food education, culinary strategy and flavor insight.\u00a0 About 200 participants gathered at this collaboration of leaders in school foodservice and<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[33],"tags":[],"_links":{"self":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/223"}],"collection":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/comments?post=223"}],"version-history":[{"count":11,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/223\/revisions"}],"predecessor-version":[{"id":876,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/223\/revisions\/876"}],"wp:attachment":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/media?parent=223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/categories?post=223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/tags?post=223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}