Executive Update
Nutrition & Menus Professional Pathways
From Blah to Ta-Da! The Magic of Herbs and Spices
Elevating School Nutrition Through the Power of Herbs and Spices Three minute read
In Brief: This article discusses how school food service professionals can enhance menu offerings and meet student preferences by creatively using herbs and spices in meal preparation.
T oday’s school food service profession- als face a unique challenge: meeting sophisticated student tastes while maintaining tight budgets. As students become increasingly exposed to diverse cuisines through social media, travel, and local communities, their expectations for school meals have evolved beyond tradi- tional cafeteria fare. Fortunately, herbs and spices offer an economical solution that can transform standard dishes into exciting culinary experiences.
Understanding the Basics The distinction between herbs and spices is simple but essential for food service opera- tions. Herbs—including basil, parsley, cilan- tro, thyme, and chives—are plants’ leaves or tender stems, available both fresh and dried. Spices are the dried seeds, berries, bark, and roots of plants, typically ground into powders. Both categories are invalu- able tools in the school kitchen, capable of elevating everyday dishes to new heights.
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