What does scratch cooking, workforce development, local ketchup, and a mysterious conference hall ice machine have in common? This episode. Recorded live(ish) from the National Farm to Cafeteria Conference, we sit down with Patrick Garmong from the Institute of Child Nutrition to talk about the real work behind getting good food onto kids’ trays—training the people who make it happen. From ditching the “white‑hat chef” mentality to meeting school food professionals exactly where they are, this conversation is equal parts big‑picture vision, practical knife skills, and genuine laughs. Pull up a tray—no chef hat required.
