Empowering School Lunches with Chef Shannon Mitchell
In this episode of the Okayest Cook Podcast, host Chris Whonsetler visits the Patachou Foundation to interview Chef Shannon Mitchell, the culinary director, about her experience and work in transforming school lunches. Shannon shares details about her background in the culinary industry, including her education at the Florida Culinary Institute and her work in hospitality and banquets. The conversation delves into the history of school lunches, the shift towards processed foods in the mid-20th century, and the current efforts by the Patachou Foundation to bring back scratch cooking in schools. Shannon talks about improving students' choices, engagement, and nutrition through the program. They also discuss the importance of fresh, local ingredients, the benefits of autonomy in school meals, and the foundation's Food Fellowship program, which provides high school students with career exploration and job training in culinary arts. The episode highlights the positive impacts of better school meals on student behavior, attendance, and overall well-being.
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00:00 Introduction and Casual Banter
00:32 Meet Chef Shannon Mitchell
01:14 Chef Shannon's Culinary Journey
02:26 Notable Meals and Culinary Experiences
05:38 Discussion on School Foods
06:59 Challenges and Changes in School Lunch Programs
09:41 PataSchool Initiative
14:54 Empowering Students Through Food Choices
16:55 School Lunch Logistics and Timing
19:59 Ingredients and Local Sourcing
24:21 Scaling the School Lunch Program
25:25 Feedback and Communication
26:14 Replacing Existing Lunch Programs
26:44 Positive Outcomes and Student Engagement
29:34 Educational Initiatives and Fresh Food Exposure
31:59 The Food Fellowship Program
34:16 Career Readiness and Culinary Training
40:35 Community Involvement and Support
45:15 Concluding Thoughts and Call to Action
Find Shannon and the Patachou Foundation
Web: thepatachoufoundation.org
Instagram:@thepatachoufoundation
90’s School Pizza Recipe
2.5 oz active dry yeast
7 lbs all purpose flour
1 lb 2 oz instant nonfat dry milk
8.75 oz sugar
2.5 tsp salt
¼ cup vegetable oil
1 cup cornmeal
Toppings of choice
Instructions:
1. Dissolve dry yeast in warm water. Let stand 4-5 minutes.
2. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 4 minutes.
3. Add dissolved yeast and oil. Blend on medium speed for 10 minutes.Batter will be lumpy.
4. Oil five sheet pans (18"x26" x1"). Sprinkle each pan with 1 oz (approx-imately 3 Tbsp) cornmeal.
5. Pour or spread 3 lb 6 oz (1½ qt) batter into each pan. Let stand for 20 minutes.
6. Prebake until crust is set:
Conventional oven: 475 °F for 10 Minutes. Convection oven: 425 °F for 7 minutes
7. Top each prebaked crust with desired topping or use Pizza With Ground Beef Topping recipe (https://archive.org/details/CAT92970475/page/n189/mode/2up), or Pizza With Cheese Topping recipe.
8. Bake until heated through and cheese is melted:Conventional oven: 475 °F for 10-15 minutes. Convection oven: 425 °F for 5 minutes.
9. Portion by cutting each sheet pan 4x5 (20 pieces per pan).
YIELD: 100 servings: 5 sheet pans
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Chris Whonsetler
Email: Chris@OkayestCook.com
Web: ChrisWhonsetler.com
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