Many of CKC Good Food's client schools have improved the quality and flow of their food service programs by adding a Cook & Hold oven. If your school has a two-door or three-door refrigerator, a small amount of space to accommodate a unit and sufficient electrical capacity, your program could get in on the many benefits of heating, not cooking, onsite.
CKC Good Food hosts both a one-day training session and a ServSafe certification class for school food service personnel, preparing them for a successful school meal program next fall.
Community Action Partnership of Ramsey & Washington Counties' farm-to-childcare initiative leverages shared values with partners HAFA and CKC Good Food to build on Saint Paul’s diversity to bring nutrition to life.
General Manager Laurie Yohn, SNS explains the USDA nutritional guidelines relative to field trip/bag lunches provided by NSLP food service programs.
CKC's executive chef creates our school lunch menus with a "commodities first" mindset to reduce our schools' overall food costs. When your school receives your USDA Foods survey this spring, contact General Manager Laurie Yohn, SNS to help you designate which foods to choose.