Great things are cooking in California’s school kitchens. In every corner of the state, from San Diego to San Francisco and from the Klamath River to the Hollywood Hills, School Food Professionals are tapping into their skills and creativity to make students’ meals fresher, healthier and tastier.
On Wednesday, the Powered by School Food Professionals Awards gathered school food teams from across California at Jar Restaurant in Los Angeles to celebrate this vital work.
Dozens of districts throughout the state submitted their best dishes for consideration, uplifting creative new recipes and exciting takes on student favorites. Using farm-fresh ingredients and scratch cooking techniques and tapping into the rich cultures of their students, communities and staff, they’re creating mouthwatering meals that are as good as they are good for you.
Supported by the Chef Ann Foundation, the Awards celebrated the incredible impact of School Food Professionals and the way they’re transforming school food in California. Los Angeles culinary legend Chef Suzanne Tracht recreated all the winning recipes for a tasting menu experience, demonstrating just how good school food can look and taste.
We're thrilled to share our Birria recipe was the winner in the Culturally Relevant Category.
The School Food Professionals at San Diego Unified bring all their passion and culture to the table. During lunchtime taste tests, we heard loud and clear that our students wanted to see Birria on the menu. The smoky, spicy, long-simmered Mexican stew is a taste of home not just for the students – more than half of whom are Latino – but for many of the staff as well. Using a recipe lovingly crafted by our Food Team, we have students – and teachers – asking for seconds whenever we serve this delicious comfort food.
The afternoon was a testament to our shared a commitment to California’s kids and to building healthier, happier and more successful futures, one tray at a time.
Meet the rest of the winners.