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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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto