Chef Flores Dishes Up Tasty School Fare
NEIRAD enilno edition
The cafeteria has a new head chef who is interested in what every student wants: delicious food. Chef Carlos Flores plans on developing the menu to feature a new variety of healthy foods with flavor.
His goal is to make sure that the lunch choices appeal to students. “We are trying to build up a wider variety of foods. We’ve noticed that most kids usually go for the fried food, but many choose the sub shop—a healthier choice. Also, the à la carte salads have been popular. We just aim to keep the kids coming,” Mr. Flores said.
As the chief cook, it is Mr. Flores’ job to oversee production, ensure the quality and freshness of products, reduce the amount of excess food, and regulate sanitation. He also strives to maintain the cafeteria’s high level of professionalism.
Mr. Flores received his culinary education at Center of Culinary Training in Cromwell, Conn. He has experience as a culinary arts instructor in Puerto Rico where he taught advanced cooking courses. With a background in catering for private clubs, such as the Canoe Club in Hartford, and hotels, such as the Sheraton, the lunch of faculty and students is in qualified hands.
This job is Mr Flores’ first time working in a school setting. He finds DHS a great environment. “The team does a wonderful job, and I really enjoy working with them. Also, all the students I’ve met have been extremely helpful and polite. We really want to know what you guys want in the cafeteria,” he said.
Mr. Flores is looking forward to input from students and recognizes that most kids tend to find fried foods and desserts most appealing. The cafeteria has to abide by health regulations, but he is willing to compromise. “Once in a while, fried food is all right. It’s ok as long as students don’t eat it every single day,” Mr. Flores said.
The majority of kids are pleased with the diversity of options. “It’s good the cafeteria has healthy choices like the vegetable dishes. They also have ice cream and junk food too,” sophomore Holly Gordon said.
However, many students think the cafeteria’s food is too nutritious. “All the food is healthy. The chips are baked and even the drinks are this nutritional fruit juice. Kids just want junk food and real chips,” sophomore Brooke Connors said.
The cafeteria features healthy options such as the sub shop, soups, vegetable platters, fruit, hot lunches and yogurts. There are many options, which supports a well balanced and healthy diet. Chef Flores must face the challenge of fulfilling the students’ demands, while meeting stringent state health and nutrition standards.
To read more about how food choices are made read: How is the Cafeteria Food Selected? By Annabel Schneider
