Chef Emmy Collins is district chef and working every day to bring more diversity to meals in schools.
That means goodbye to the chicken nuggets and pizza – at least on some days – swapped out for things like a build-your-own Vietnamese pho bar.
“Oh, my God. I’m getting in a yellow school bus! It was just things in the movies,” Collins said. But that shine quickly faded come lunch time. “It was such a disappointment. I was so disappointed. I was always hungry,” she said.“Corn dogs and just you know, the typical, kids menu food, which didn’t exist in my culture,” Collins said.
shows Collins visiting the Sherman Pioneer Farms in Coupeville, where the school gets a squash supply.“To be able to make those students be seen by just putting the food from their culture on the menu is like so special. I know, because I was one of them, Collins said. Collins was a shoo-in. And being district chef turned from a temporary gig to a passion. Collins has been shaking up what’s served ever since.“When Emme came in with some big ideas, I said let’s do it. We’ll figure out the rest. But let’s go ahead and try it,” Smith said
How does all this happen on a school district budget? Smith says the way the books work out might surprise you.
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