Meet Chef Cyndie & K-12 Culinary Team
Get to Know Our Team
Chef Cyndie Story Ph.D., RDN, SNS
As the founder and leader of the K-12 Culinary Team, Chef Cyndie is skilled at evaluating and meeting clients where they are in the process of organization and professional improvement and providing a clear path to success.
Any school nutrition professional working with Chef Cyndie experiences what she calls “edutainment”—a fun mix of education and entertainment for a memorable experience. Chef Cyndie works with staff to change lives by fostering teamwork as happy kitchens provide the best service to students.
Chef Garrett Berdan
Chef Garrett brings a rare combination of culinary expertise, nutrition science, and policy experience to his work supporting school nutrition professionals. Having served at every level of child nutrition, from local school districts to state agencies and the USDA, he understands how national guidance translates to daily operations in the kitchen.
As a school chef, Chef Garrett helps school nutrition programs bridge the gap between compliance and creativity. He shows teams how to interpret regulations so meals are not just nutritious but also culturally relevant and genuinely appealing to students. His goal is to make it easier for programs to meet standards while cultivating a strong, positive dining experience.
Chef Garrett is inspired by the people behind every school meal, those who cook, serve, and care for students each day. He’s passionate about helping programs maintain a vibrant culinary culture while balancing regulations, efficiency, and innovation. One of his favorite recipes to share is Mojo Style Pulled Pork, a flavorful example of how global dishes can be adapted — or “schoolified” —to meet federal requirements and student tastes alike.
Beverly Girard Ph.D., MBA, MS, RD, SNS
As a director for one of the largest districts in Florida for many years, Dr. Beverly knows that school nutrition professionals make a difference in the lives of countless children every day. She understands that clients are looking for real results for real-life challenges to keep providing the only dependable, balanced meal many children receive.
She wants her work with school nutrition professionals to elevate their roles within the school and community, so their value is recognized. Her favorite recipe is Gocio Garden Lasagna, from the Sarasota County Chefs Move to Schools program.
Chef Andy Montero
Chef Andy comes to the K-12 Culinary Team with over 30 years of experience in independent restaurants, so culinary techniques, kitchen flow, and work efficiencies are his strengths. He wants clients to come away with a sense of pride in their work and understand that making high-quality food can be done with forethought and planning.
Inspired by school nutrition professionals’ impact on children, he aims to help them solve time and quality issues in the kitchen. Lemon and parmesan roasted broccoli is his favorite recipe to teach and eat because it’s so easy, fast, and delicious.
Ursula Saqui Ph.D.
As the researcher and evaluator on the team, Dr. Ursula helps ensure clients get the results they want through research-driven strategy, clear objectives, and defined outcomes. She is inspired by the SNPs’ dedication to their students and willingness to try new things with their menus and operational systems while dealing with challenges of federal requirements, supply chain issues, and satisfying multiple stakeholders.
With her can-do attitude, Dr. Ursula is always ready to jump in to find solutions to complicated problems and have fun along the way. Her favorite meal is steak, sweet potatoes, and almost any kind of fruit.
Susan Thompson MS, RDN, LDN, SNS
Helping school nutrition professionals focus on their strengths while seeing opportunities for new growth and learning to become culinary professionals is where Susan’s experience as a school nutrition specialist and registered dietitian shines.
She loves working with school nutrition professionals because they are the best at sharing, caring, and working together. Collaborating with the K-12 Culinary Team, Susan has helped develop over 200 recipes and tasted most of them. But being a southern girl, one of her favorite dishes is homemade macaroni and cheese.
Leverage the knowledge and experience of the K-12 Culinary Team so that your program runs smoothly with skilled, confident staff.
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