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.



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)


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