Big changes are potentially coming to the school food service next year— including new suppliers, expanded brunch options, and more paid items like chocolate muffins and Izzes. Behind these changes is PUSD’s Director of Nutrition Services Gitara Spinks, who is leading the effort.
One of the key potential changes food service is making is bringing in new supplier US foods.
“US Foods is potentially coming on. We are going to do an order with them towards the end of this school year,” Spinks said. “They have chefs that will come out and help create menus from ingredients up, and one of their chefs is coming just to check out our operation.”
Sophomore Colby Hong said that next year he hopes to see more paid options, including chocolate muffins.
“I like that there are free options and stuff that you can pay for. I wish there were more brunch options like chocolate muffins, I really liked those in middle school,” Hong said.
Junior Nico French also said he would like more foods that you can purchase, like the old pre-COVID food service system.
“Middle school [food service] blows [the current food service program] out of the water. Middle School was way better. Even though it cost money, the food was a lot better. It tasted better and it was more nutritious,” French said, “[Next year I want] more options for if you want to pay for food, you can get better food.”
Bringing on US foods will open up more brunch options for students, including more paid options, a popular request among students.
“They have a lot of good stuff, like chocolate muffins and breakfast sandwiches. Once I speak to their chef, we can get these things rolling,” Spinks said.
Along the confirmed brunch items for this fall, Spinks said she hopes to have more creativity next year with US foods.
“If we want to create things just specifically for our district, and specifically for National School Lunch Program compliance and regulations, then they offer this service of a chef who’s going to come out and make [the meals], to see what we can do,” Spinks said.
Spinks said she is also planning on maintaining what students currently like.
“The students definitely like the fresh fruit, so we’ll be keeping that,” Spinks said. “Alicia’s Tamales brought me more samples this morning of some different tamale flavors— and they’re bigger too.”
Spinks said she would like more space in the kitchen.
“[I would like] to expand the kitchen here at the high school, get equipment that’s sufficient for larger-scale cooking.”
Spinks said more staff in the kitchen would also be key.
“I have really good mac and cheese where I make my own cheese sauce, but I need more space to do that too.”
Spinks said that to further improve the food, student feedback is very important.
“I am always excited to hear feedback from students. I’m always open,” Spinks said.
