Here are some of the things I've learned from being in the school kitchen:
- The recent turnover was partially the result of an employee who "had issues". An example was when, during a school fire drill, he frustratingly announced, "This is a f***ing waste of time!"
Lesson: (1) Monthly fire drills are a fact of life in a public school, and (2) Saying "f***ing" in a public school is heavily frowned upon.
- Giant whisks actually exist!
Lesson: When making soup for eight elementary schools, it's best to speak softly and carry a huge whisk.
- Kids must include a protein, a grain, and a fruit or vegetable to have their meal count as government funded lunch
Lesson: Tater tots count as a vegetable (really?)
- Our current kitchen manager is retiring after this school year, and her job is up for grabs. Two of my coworkers are vying for the position. In my opinion, they are both equally qualified for the job, but have different skill sets and management styles.
|Poll: would you eat it?|
Lesson: (1) I'm not going to vie for the job, and (2) I'm glad I don't have to be the one to decide who gets the job.
But I do have one question at this point:
Why are chef coats WHITE?
Maybe I'll learn the answer someday.