Kindergarten-12th grade school foodservice offers many unique challenges. USA Rice found someone in the industry who is leading the way by creating a successful environment for kids to learn and get excited about food. Meet "Chef Jeff," an individual dedicated to students' health and well-being. Read on to see why he's become a larger-than-life character and how his passion for food is being passed on to future generations. Also, be sure to try his easy and delicious recipe for Build-Your-Own Rice Stuffed Burritos.
Chef Jeff Denton’s Professional Background:
Director of Child Nutrition, The Ponca City Public Schools, Oklahoma
30 years in school foodservice and hospitality industry
Recipient of The FAME award and the ASBO International Eagle Award
Culinary educator and speaker; including annual trip to Thailand
Author of three books on leadership and character building
Graduate of Oklahoma State University
With many years experience as a chef/operator in a wide variety of foodservice industry segments, what makes K-12 so special?
It's the kids. Over the past 20 years I've learned to treasure the daily interaction with the children because it energizes me and makes me feel young and special. The key is if they aren't happy — I'm not doing my job. That's why you have to truly love your clientele.
As an advocate for health and wellness for children, how would you describe the changes that are taking place in K-12 foodservice operations?
Acceptance for healthy school meals has been gradual, but now it looks like the legislature, the parents and the kids are all finally on board. That's a positive thing because K-12 foodservice operations used to be only about money. What's even more encouraging is that the industry anticipated this shift and was developing real products that help us meet both needs: providing healthy meals while still being affordable.
How are you helping kids learn about nutrition and encouraging better eating habits for the future?
We stumbled across a phenomenal idea by accident where we created a "character"-driven concept based on a real person - me! When I'm Chef Jeff, I wear my chef whites and go around to all the schools in the district to educate the kids on food. For the elementary schools, I do a 3-minute talk at their Rise & Shine assemblies on a wide range of topics like seedless watermelons, oregano or rice. For the middle and high schools, I cook at a kiosk so they can see how to prepare foods and encourage them to ask questions. This offers two key advantages: it helps me provide valuable information in a unique environment so they are more likely to learn and it allows me to get feedback on the foods we are preparing for them.
How do you achieve the right balance of taste and nutrition with "kid-friendly" meals?
Kids have distinct flavor profiles they like, with much of it driven by geography and culture. We therefore do a lot of training with our cooks on how to season foods since students can't have condiments to adjust the flavor. It's also essential we are aware of any year-to-year changes in food trends like the rise of whole grains or the popularity of chicken or Asian cuisine. But most of all, it comes down to student feedback. Quality food that is nutritionally sound has no use in the trash can.
What benefits does rice offer you and your students?
Rice is very versatile because it offers so many different applications. Plus it's easy to fix. Our biggest discovery recently was that instead of serving rice just as a complement to an entrée, we added white and brown rice as side dishes always available to students. What's shocking is that a lot chose to take both french fries and rice or just rice. As part of the wheat belt, I was very encouraged by this and pleased that the kids kept asking for rice more.
You said Rice Bowls have been a successful addition to your menu, drawing "rave reviews" from students, teachers and employees alike — why?
Rice Bowls fit perfectly into my efforts to menu more rice. What's really great about the concept is that each student gets to build the dish they like versus what we put on their plate. They choose from two types of rice, four types of veggies and four sauces, resulting in eight completely different meal possibilities. It's interesting to see that by a ratio of 2-to-1 they choose brown rice because it's healthier and often different from what they've had before.
Why did you pursue a career in cooking?
I realized very young that I enjoyed "cooking" when I started making and delivering ham sandwiches to all the construction guys working in my neighborhood. Since then, I've found I love every part of the industry from the challenge of creating a meal plan with different flavors and textures to actually cooking and making sure it all comes together at one time to serving the meal to the customer. Every customer is important so I want them to experience the best meal they've ever had — no matter what they pay for it.
What's your favorite type of cuisine when you eat out and why?
Thai. Visiting Thailand every year gives me a renewed appreciation for their food which incorporates four different types of flavor with every meal — sweet, sour, savory and spicy. From them, I also learned to use less protein and more base elements like rice which leave you satisfied but not overly full at the end of a meal.
What's the one ingredient your kitchen will never be without and why?
Compassion. You've got to love the kids, as sometimes they will say things that will frustrate you. Caring for them is key, so you know anything you do will always be in their best interest.
What's your favorite kitchen tool?
The sauté pan is the perfect tool for energizing customers' taste buds and senses. I've taught my staff to wait until they have a full audience before dumping that sizzling pan full of meat and veggies. Yelling out "hot pan, hot pan" with all the aromas emanating, it's guaranteed that the customers will love the food that much more.
Advice for aspiring chefs?
Don't limit yourself to one specific cuisine, otherwise you'll miss out on a lot and never find your niche. Every food you serve should have your own trademark or a twist of something different. Never give up on being unique.
