What's Cooking

in Food & Nutrition Services

VOLUME 6, ISSUE 2, SEPTEMBER 2018 NEWSLETTER

Congratulations to the new positions within Food & Nutrition Services!

Neno Quintello, FNS Equipment & Warehouse Manager

Congratulations to Neno Quintello our new FNS Equipment and Warehouse Manager. Neno has worked extensively and successfully for the school district for 16 years and the FNS Department for 13 years. His expertise, communication, organizational skills and dedication to the job makes him the perfect candidate for this new position.Neno says that throughout his 16 year tenure with the school board he has obtained invaluable experiences serving in this career field. He looks forward to welcoming the additional duties and responsibilities that this managerial position offers. He wants to impact those around him and further his own professional goals with the exciting new challenges this position offers. In his free time he stays busy with home projects, camping, and spending time with his 2 daughters.

Congratulations Neno!

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Debbie Martin, Food Truck Manager

Congratulations to Debbie Martin our new food truck manager. Debbie has been working as a Cafeteria Manager Intern for the last year. Prior to working as an intern she worked at CHS and BLC as a cafeteria assistant. Debbie's experience and personality will make her a great fit for the Filling Station. She says she is excited about the Filling Station! Debbie feels that the Food Truck is a unique opportunity not only for the staff that will work the food truck, but also the culinary students that will also be involved. In her free time Debbie enjoys spending time with her husband out on the water and reading. Her best piece of advice for future Manager Interns is to Go for It! You will never know what you are capable of unless you try!

Way to go Debbie!

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Dee LaPlante, Food Truck Manager

Denora (Dee) has been with Clay County FNS for 1 & 1/2 years. Started as a Cafeteria Assistant at CEB before becoming a Manager Intern. Dee will be cooking, driving, cashing, and completing all of the daily duties of the new food truck. Dee says that she looks forward to having fun with the food truck and keeping everyone happy that eats at the Filling Station! When she is not working Dee enjoys cooking, camping, boating, and trying trying new foods!

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Welcome to The Filling Station!

The Food & Nutrition Services Food Truck, The Filling Station, launched on August 20th! It rotates between all Senior High Schools during lunch meal times and gives the students and employees an innovative lunch experience!

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NEW Website & Menu Design!

  • Interactive Menus to display allergens and nutrient content of each menu item

  • Going Green Menus! Sign up to have the menus emailed to you monthly.

  • Menus can be displayed in 103 different languages

  • Prepayment options

  • Free & Reduced Applications / Link to Online Applications

  • Food & Nutrition Services Monthly Newsletter

  • Nutrition Education Materials

  • Food & Nutrition Services Wellness Policy

September Safety Tip

Moving Heavy Loads

It is common for foodservice employees to need to move loads of up to 50 lbs. Employees should know how to safely lift heavy loads in order to reduce potential back injuries. Train employees to lift with their legs, take small steps, and change direction by moving their feet, not twisting, when handling heavy items. Use a cart or dolly to lift extra heavy loads.


Aisles should be wide enough for employees to lift and carry cases without hitting shelves. When possible, store heavy loads at waist height.

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Simply Pico de Gallo Recipe

Pico de gallo (pronounced PEEK-oh deh GEYE-oh), which in Spanish means "rooster's beak," is simply salsa prepared in the Mexican tradition. Typically made of raw, uncooked ingredients (tomatoes, onion and chiles), pico de gallo adds a layer of fresh flavor over grilled fish or chicken; with fajitas, tacos, enchiladas and quesadillas; in Spanish fried rice and beans; and as a topping for corn chowder or Mexican style eggs (huevos rancheros).


Ingredients

1 large tomato, coarsely chopped*
1/3 cup coarsely chopped cilantro
1/4 cup finely-chopped onion
1 fresh jalapeno pepper, seeds removed, minced **
2 tablespoons fresh lime juice
1/2 cup diced cucumber or radishes (optional)
1/2 avocado, pit removed, diced (optional)

Directions

  1. Combine all ingredients in a medium bowl, stir well.
  2. Cover and chill for 1 to 4 hours to allow flavors to blend.

Cooking Notes

* If flavorful fresh tomatoes aren't in season, substitute about 3/4 pound (2 to 3) roma or plum tomatoes or 1 (15-ounce) can of diced tomatoes, drained.

** To adjust the heat, use more or less jalapeno.

Nutrition Information

Serving size: 1/4 cup

Serves 6

Calories: 10; Calories from fat: 0; Total fat: 0g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium 20mg; Total carbohydrate: 2g; Dietary fiber: 1g; Sugars: 1g; Protein: 0g


Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.


**TRY FRESH PICO DE GALLO ON OUR FOOD TRUCK EACH DAY**

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  • SEPTEMBER 7TH: School Spirit Day - Senior High School Cafeterias
  • SEPTEMBER 19TH: Elementary Early Dismissal
  • OCTOBER 5TH: Planning Day - No School / Manager's Meeting
  • OCTOBER 15TH - 19TH: National School Lunch Week
  • OCTOBER 31ST: Elementary Early Dismissal

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