Executive Update
From Blah to Ta-Da The Magic of Herbs and Spices Continued from page 22
Meeting Today’s Student Preferences While traditional favorites like pizza and hamburgers remain popular, many school districts report increasing demand for Mexi- can and Asian-inspired dishes. This shift allows food service directors to expand their menus beyond conventional offerings. Schools can create authentic international flavors that appeal to students’ evolving palates by strategically incorporating herbs and spices. Enhancing Cafeteria Atmosphere Strategic use of aromatics through herbs and spices can transform the school dining environment. Like movie theater popcorn, enticing aromas from global cuisines create excitement and will increase meal program participation. Budget-Friendly Innovation Herbs and spices offer exceptional value for food services. These affordable ingredi- ents enhance flavors significantly, allowing schools to create distinctive dishes without expensive pre-made sauces or specialty items. Their long shelf life and minimal storage requirements make them partic- ularly cost-effective for budget-conscious food programs. Additionally, they introduce students to diverse global cuisines while providing nutritional benefits that can reduce the need for salt and sugar. Transforming Standard Menu Items Chicken, a staple in school nutrition programs, perfectly demonstrates the versatility of herb and spice combinations. Consider these cultural variations:
• Indian-Style: Curry powder and turmeric create warm, complex flavors • Italian-Inspired: Oregano, thyme, and basil offer Mediterranean appeal • Middle Eastern: Cumin, cinnamon, and nutmeg provide exotic warmth • Asian-Fusion: Soy sauce, ginger, and turmeric deliver umami-rich profiles Implementation Tips for Food Service Staff 1. Start small and adjust to taste 2. Train staff on proper measuring and storage techniques 3. Standardized seasoning blends 4. Document successful combinations for future reference 5. Rotate seasonal herbs for freshness and reduces waste Looking Forward As school nutrition programs evolve, herbs and spices will play an increasingly import- ant role in meeting student expectations while maintaining operational efficiency. These simple ingredients can provide the tools to create exciting, culturally diverse menus encouraging participation and satis- faction in school meal programs. The strategic use of herbs and spices represents more than flavor enhance- ment—it invests in student satisfaction and program success. By embracing these versatile ingredients, school food service operations can create appealing, cost- effective meals that meet both nutritional requirements and student preferences.
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