TNG Chef Ryne

Had a great time at Northeast Bradford today with these awesome students 👨‍🍳🍕

Kids in the Kitchen is a new program I’ve worked on all year with an amazing collaboration group. It is hands-on, learning real skills, and helping students get educated, involved, and experience the skill of cooking.

Spent the week in Spartanburg, SC with an incredible group of chefs and directors.

Kitchen tours. Action stations. Honest conversations about school food and how we keep raising the bar for our kids.

What I love most about this work isn’t just the food, it’s the people behind it. The willingness to learn. The pride in their kitchens. The heart for students.

They sent me home with snacks and a beautiful handwritten notes that meant more than they know.

Grateful to be part of a team that cares this much.
Onward. 🔥

ServeWithPurpose

👏👏 Great Job Chef Jason!

POV: You start as a chef…
and accidentally become a food educator, menu nerd, kid-food advocate, and clipboard carrier.

Caricature trend understood ✅

School food, but make it chef-driven 🍎👨‍🍳

“Create a caricature of me and my job based on everything you know about me”

Strong kitchen culture starts with simple systems.
An alphabetized spice rack keeps the team organized, speeds up prep, and makes every kitchen run smoother.

Had an incredible day at the Healthy Kids Collaborative. We kicked things off with a great brainstorming session and some really good conversations around plant-forward menus and bringing more flavor into school meals.

The highlight of the day was definitely the cooking contest. We teamed up, created a breakfast and a lunch entrée, and served them to students to taste and judge. Such a fun way to see how our ideas land with the kids.

Results come out tomorrow! 👀🍽️

Proud to represent The Nutrition Group at the PSBA Conference this week! Always great connecting with school board members and Superintendents and sharing how we’re fueling student success through nutritious, high-quality meals. 🍎💪