ChefCyndie

October 17, 2023
North Carolina Culinary Institute Summer 2023
School nutrition professionals in North Carolina participated in the Summer 2023 Culinary Institute workshops developed in collaboration with the N.C. Department of Public Instruction, Office of […]
December 8, 2022
Lettuce: Preparing and Handling in School Kitchens
Lettuce in school nutrition programs is usually of the iceberg and romaine varieties. However, leaf lettuce is often used for individual salad plates and as a […]
December 8, 2022
Exotic Fruit: Preparing and Handling in School Kitchens
Exotic fruits such as star fruit and kumquats are often used in school menus for variety. In this video, Chef Cyndie talks about introducing exotic fruits […]
December 8, 2022
Celery: Preparing and Handling in School Kitchens
Celery is a staple on the popular veggie tray. Along with a terrific crunch, celery has several essential nutrients. In addition, celery leaves can be saved […]
December 8, 2022
Cauliflower: Preparing and Handling in School Kitchens
Cauliflower comes in a variety of colors and is a known cancer fighter. Cauliflower can be served raw with a low-fat or no-fat dip. Watch Chef […]
December 7, 2022
Carrots: Preparing and Handling in School Kitchens
Carrots come in several varieties and sizes, but all are packed full of vitamin A. Carrots are versatile and can be cut into sticks, coins, slices, […]