Chef Fritz Schultz of the Hansen Group gave cooking tips to the staff of the Liberty County School Nutrition Program Feb. 19-20.
Dr. Chris Draffin, school nutrition director, invited Schultz to duplicate a class on cooking and cooking equipment she attended sponsored by the Georgia School Nutrition Association earlier in the month.
Hansen is a sales, marketing and consulting service to the hospitality industry in the Southeast.
Schultz demonstrated cooking techniques using various pieces of equipment and showed the local nutrition professionals ways to enhance the preparation and presentation of meals.
Button Gwinnett Elementary School and the Liberty County Pre-K Center kitchens were the host schools for the presentations.
Draffin said the school nutrition program is moving away from fried foods and the chef gave tips and techniques using small oven/steamers.
"The use of both moist and dry cooking produces a crispy on the outside and moist on the inside product," Schultz said.
"Our food service industry is ever changing, and staying abreast of new techniques to produce nutritious and high quality foods is our number one goal," Draffin said. "The Liberty County School Nutrition Program is committed to training and providing every resource possible to our professionals to be as efficient and effective as possible."
The switch in food preparation also means changing equipment.
"We recognize the need for moving antiquated equipment out of our kitchens, and purchasing new equipment as monies are available to enhance the production and efficiency of our kitchens and our labor hours," Stephanie Fox, program record keeper, said. "Having come from the kitchen as manager at Bradwell Institute for three years, I have never seen so many learning opportunities for our staff as there has been in the last three years."
Dr. Chris Draffin, school nutrition director, invited Schultz to duplicate a class on cooking and cooking equipment she attended sponsored by the Georgia School Nutrition Association earlier in the month.
Hansen is a sales, marketing and consulting service to the hospitality industry in the Southeast.
Schultz demonstrated cooking techniques using various pieces of equipment and showed the local nutrition professionals ways to enhance the preparation and presentation of meals.
Button Gwinnett Elementary School and the Liberty County Pre-K Center kitchens were the host schools for the presentations.
Draffin said the school nutrition program is moving away from fried foods and the chef gave tips and techniques using small oven/steamers.
"The use of both moist and dry cooking produces a crispy on the outside and moist on the inside product," Schultz said.
"Our food service industry is ever changing, and staying abreast of new techniques to produce nutritious and high quality foods is our number one goal," Draffin said. "The Liberty County School Nutrition Program is committed to training and providing every resource possible to our professionals to be as efficient and effective as possible."
The switch in food preparation also means changing equipment.
"We recognize the need for moving antiquated equipment out of our kitchens, and purchasing new equipment as monies are available to enhance the production and efficiency of our kitchens and our labor hours," Stephanie Fox, program record keeper, said. "Having come from the kitchen as manager at Bradwell Institute for three years, I have never seen so many learning opportunities for our staff as there has been in the last three years."