The latest installment in the “Our Partners in Fresh” video series is a bit different from the ones we’ve already done.
Middlebury Union High School science teacher Steve Colangeli approached the marketing department about the school’s alternative education program and the work it does in the school’s greenhouse. At the beginning of November, we paid them a visit.
Students in the program grow greens, lettuce, kale, etc…, harvest them and hand-deliver them to the cafeteria, where they are used in the salad bar. Many of our schools have similar partnerships.
Teams of pint-sized chefs were brimming with anticipation as they hurriedly assembled gas burners and unpacked fresh ingredients last Saturday. Competitors barked commands at each other over the excited chattering of a growing crowd of spectators. One by one, they started raising green cards into the air, signifying they were ready to begin.
The Abbey Group sponsored 11 teams, three of which walked away with awards.
Two high school teams took home the Crowd Pleaser award, for which participants received $1,000 scholarships for the New England Culinary Institute and a local-food-related gift package made up of sponsor products.
The Kindle Farmers from Kindle Farm School won the morning heat for their Tofu Lo Mein. The team comprised Ethan Anderson, John Daily, Austin Honig, Liam Mulholland, and Maxwell Weeks. Their coach was Patrick Carroll.
In the middle school division, one Abbey Group team took its place at the top of the pack. St. Albans Town Education Center’s Pawtastic Chefs nabbed the Mise En Place award for exemplary teamwork, order, and professionalism. They made Roasted Beet Hummus Sandwiches. They were awarded a local-food-related gift package. The winning team comprised Maya Belanger, Isabelle Burleson, Will Dumont, and Connor Powell. Team coach was Jane Berry.
Molly Stark School and Pownal Elementary have both won the first round of the Vermont Breakfast After the Bell Challenge!
Thanks to a combined effort lead by the Abbey Group Director Maureen O’Neil and Assistant Director Stephanie Gates.
With the introduction of universal breakfast in the classroom at these schools, breakfast participation increased 132% at Molly Stark and 171% at Pownal – with about 85% of students eating breakfast on an average day at these schools.
Each school will receive a “Breakfast After the Bell Champion” banner thanks to the New England Dairy and Food Council and will host their own banner raising ceremony.
Pownal school was also accepted as the Challenge Champion school, for having the combined highest participation increase and highest percentage of students eating of all of the 11 schools that entered round 1 of the Challenge.
The Abbey Group’s Executive Chef for the Capitol Food Court, Ray Wood, has been featured in the Department of Building and General Services Newsletter for extensive local purchases for The Vermont Capitol Building! You can read the whole article at the following link: Buyer’s Buzz Article Vermont State House Local 2016