Welcome to the Orange Apron Club
– Virtual Edition!
grab an apron. we’re just getting started.
Thank you for your interest in joining us for our virtual Orange Apron Club event, sponsored by: ________(insert ESC Name). We are excited to be serving up a delectable virtual cooking class featuring chef Jeremy West, followed by a timely hot topics session focused around operations in food service post COVID-19.
Date:
Time:
Featured Recipes
Spaghetti with Red Sauce (with meat option)
RECIPE CREATED BY: Kara Sample, RD, SNS, Administrative Dietitian, Weld County School District 6
Southwest Black Bean Shaker Salad
RECIPE CREATED BY: healthyschoolrecipes.com
Ingredients List
Spaghetti with Red Sauce (with meat option)
INGREDIENTS:
• 2 Tablespoons Olive Oil
• 1 medium onions, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 small summer squash or zucchini, chopped
• 3 cloves garlic, grated or minced
• ó teaspoon Kosher Salt
• . teaspoon ground black pepper
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 1 small can tomato paste
• One 14 ounce can tomato puree
• One 14 ounce can diced tomato
• ó to . box Spaghetti
• ó Cup Grated Parmesan Cheese
Get to know Chef Jeremy
Past president of the CSNA and the ANFP-Colorado, Jeremy West championed adding fresh, local ingredients to school menus in Colorado Springs, Greeley-Evans, and Jeffco school districts, where he worked in leadership roles. Now as a K-12 consultant, Jeremy is passionate about helping K-12 nutrition service operators succeed, an active advocate that influences governmental regulation in the K-12 nutrition services realm and supports the procurement efforts of over 60 districts with enrollments from 100 to 1,000,000 students.
During a live cooking demo, you’ll explore new/refreshed menu ideas with Jeremy, and he will be facilitating the hot topics session. He looks forward to sharing his innovative tips to making delicious USDA approved menu items, as well as provide perspective on how food service departments can recover from and thrive post COVID-19.
Earn Continuing Education Credits!
Content Areas for the course include- Key Area 2: Operation Topic: 2130 Culinary Skills
Key Area 1: Nutrition Topic: 1100 Menu Planning
Key Area 3: Administration Topic: 3310 Meal Counting, Claiming, Managing Funds
Key Area 3: Administration Topic: 3410 Human Resource Management Topic: 3240 Emergency Plans
