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The Registered Dietitian & The Chef

Meg Fuchs, RD, LD Chef Jimmy Gherardi

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Learning Objectives

• After this presentation, the audience will be able to: 1. List four avenues to gain inspiration for menu planning 2. Take an entrée served in a restaurant and modify the

amounts for school foodservice 3. Identify at least two ways to improve their procurement

methods 4. Identify a manufacturing partner as a future resource

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Who We Are!

• Chef Jimmy Gherardi – Chef at Seven Hills Schools; Cincinnati, OH – AdvancePierre Foods, Chief Culinary Expert

• Meg Fuchs, RD, LD – AdvancePierre Foods Registered Dietitian,

Schools

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School Food Today

• As the lunch room continues to move away from traditional entrées (i.e. burgers, pizza, hot dogs, etc.), the demand for innovation has increased

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Traditional Entrées Current Entrées

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Main Challenges

• Need for creative ways to get students to consume fruits, vegetables and whole grains

• Reinventing old favorites – Keeping up with restaurant trends to maintain

participation while staying in line with the regulations

• Increased pressure to compete with outside restaurants

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Facing the Challenges

• Working to eliminate any challenge is key to success

• As a Chef and Dietitian, there are many ways we overcome the challenges of making food more exciting while maintaining nutritional value

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Facing the Challenges: How We Keep the Menu

Interesting!

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The Chef’s Role

• Develop innovative recipes for each day part • Provide menu solutions to keep participation up • Suggest menu ideas that are on trend with other

foodservice markets • Identify food preparation best practices for

foodservice staff

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The RD’s Role • Ensure new products are developed in line

with the USDA guidelines – Involved in each project to ensure the quality of our

ingredients provide flavor while maintaining high nutritional standards

• Menu Builds/Meal Pattern Expert • Marketing Input

– How to showcase the health benefits of our products

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Inspiration

• Start with local inspiration to gain menu ideas – Go to local restaurants – let the menu inspire

you – Pick up the latest Food Magazine

• Cooking Light, Food & Wine Magazine, Bon Appetite – Turn on the Food Network

• What is featured that you can use as inspiration?

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How Do We Gain Inspiration? The Chef

• Restaurants • Networking with other

Chefs • Watching Food Network or

other cooking shows • Researching marketplace

trends

Registered Dietitian • Websites

– Today’s Dietitian – Eatright.org

• Food Magazines • Restaurants • Marketplace Trends

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Television & Websites

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Magazines

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Restaurants

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Restaurants

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Restaurants

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Social Media

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Instagram Facebook Twitter Pinterest

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Making Inspiration a Reality

The Chef • Re-creating the recipe to

fit into a school setting and be student friendly – Replace high fat or high

sodium ingredients with healthier alternatives

– Reduce the complexity of a recipe build while maintaining flavor and uniqueness of recipe

Registered Dietitian • Ensure new recipe fits into

the guidelines – Works with the Chef to find

lower fat, lower sodium ingredients

• Determine how recipe components will credit in the SBP/NSLP

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Making Inspiration a Reality

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Bruschetta Burger

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Recipe Build

• Whole Grain-rich Ciabatta Roll • Fully Cooked Beef Pattie • Provolone Cheese, 1 Slice • Bruschetta Salsa or Diced

Tomatoes • 2 Tbsp Balsamic Dressing served

on the side

Crediting Information 1 Serving

• 2.50 oz. M/MA • 2.00 oz. Grain Equivalent • ½ c Red/Orange Subgroup

Vegetable Credit

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Making Inspiration a Reality

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Quesadilla Burger

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Jalapeno Ranch Quesadilla Burger

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Recipe Build • Whole Grain Tortilla • Fully Cooked Beef Pattie • Shredded Cheddar Cheese • Chopped Romaine Lettuce • Tomato, 1 Slice • 2 Tbsp Jalapeno Ranch

Crediting Information 1 Serving

• 1.50 oz. Equivalent Grain • 2.25 oz. M/MA • 1/8 c Leafy Green Subgroup

Vegetable Credit

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Making Inspiration a Reality

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Baked Spaghetti

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Spaghetti with Meat Sauce

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Recipe Build Beef/Chicken/Turkey/Pork Crumbles Low Sodium Marinara Sauce Cooked Whole Grain Pasta

Crediting Information 1 Serving

• 1.00 oz. Equivalent Grain • 2.00 oz. M/MA • ¼ c Red/Orange Subgroup

Vegetable Credit

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Making Inspiration a Reality

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Burrito Bowl

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Burrito Bowl

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Recipe Build Brown Rice Grilled Chicken, Cubed Diced Tomato Black Beans Yellow Corn Shredded Cheese

Crediting Information 1 Serving

• 1.00 oz. Equivalent Grain • 2.25 oz. M/MA • ¼ c Red/Orange Subgroup

Vegetable Credit • ¼ c Legume Subgroup

Vegetable Credit • ¼ c Starchy Subgroup

Vegetable Credit

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Making Inspiration a Reality

• Find the perfect recipe but don’t know how to make 4 servings in to 50? – It’s easy and we’ll show you how

• When increasing the serving size of a recipe, making the correct conversions is key to maintaining taste, cost and time in the kitchen

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Making Inspiration a Reality

• Step 1 – Determine the Multiplying Factor

• # 𝑜𝑜 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑦𝑜𝑦 𝑤𝑤𝑆𝑤𝑂𝑆𝑆𝑆𝑆𝑆𝑤𝑂 𝑁𝑦𝑁𝑁𝑆𝑆 𝑜𝑜 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆

= Multiplying Factor

– Determine the New Weight or Volume

• 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑄𝑄𝑂𝑂𝑄𝑂𝑄𝑄 × 𝑚𝑄𝑂𝑄𝑂𝑚𝑂𝑄𝑂𝑂𝑂 𝐹𝑂𝐹𝑄𝐹𝑂 = 𝐴𝐴𝐴𝑄𝐴𝑄𝐴𝐴 𝐴𝑚𝐹𝑄𝑂𝑄 • Calculate each ingredient separately

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Recipe Adjustment

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Making Inspiration a Reality

• Example – Chicken Salad – Original Recipe provides 25 servings; we want 60

servings • 6025

= 2.4 multiplying factor

– Original Recipe specifies 11 ounces of fresh, chopped celery for 25 servings

• 11 𝐹𝑜. × 2.4 = 26.4 adjusted amount • Convert 26.4 oz. into the equivalent weight in lbs.

– 26.4 𝐹𝑜.−16 𝐹𝑜. = 10.4 𝐹𝑜. – 26.4 oz. = 1 lb. and 10.4 oz. fresh, chopped celery

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Recipe Adjustment

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Making Inspiration a Reality

• Example – Chicken Salad – Original recipe specifies 3 lb. 3 oz. of cooked chicken for 25

servings – Change original weight into one unit of measure

• 3 𝑂𝑙. × 16 𝐹𝑜.𝑚𝐴𝑂 𝑂𝑙. = 48 𝐹𝑜. • 48 𝐹𝑜. +3 𝐹𝑜. = 51 𝐹𝑜. • 3 lb. 3 oz. = 51 oz.

– 51 𝐹𝑜. × 2.4 = 122.4 𝐹𝑜. • Convert oz. correct unit

– 122.4 𝑜𝑜.16 𝑜𝑜.𝑝𝑆𝑆 𝑂𝑁.

= 7.65 lb.

– 0.65 × 16 𝐹𝑜.𝑚𝐴𝑂 𝑂𝑙 = 10.4 𝐹𝑜. – 7 lb and 10.4 oz. cooked chicken

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Recipe Adjustment

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Procurement: Coming Full Circle

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Almost all Procurement is E-Procurement. Keeps everything in one place:

• Product Catalog • Ingredient, Nutritional, Allergen, Storage, Preparation, Packaging Specs, etc. • Generate Order Guides, Lists and Reports Marketing Materials, Specials and

Rebates Invoices, emails, Returns

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Getting the Most from your Manufacturer

• Manufacturers are not only for products – we are here as a resource – Reach out to your manufacturers for help with

recipes, crediting, menu planning, marketing materials, etc.

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Using your Resources

• Work with the manufacturer to develop marking materials specific to your cafeteria or a particular item

• Use their dietitian to help ensure the products you want to menu will work within the guidelines

• Ask the chef to create kid friendly, innovative recipes

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In Review

• Explore restaurants, websites, magazines, etc. to gain menu inspiration

• Convert trends into kid friendly recipes that will fit the guidelines

• Ensure you are using best practices when it comes to procurement

• Work with your manufacturers to take your meal service to the next level

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Thank you!!