Benefits of the Chefs-In-Schools Model

1. Benefits of the Chefs-In-Schools
Model
By: Kristopher Dreyer

2. Benefits of the Chefs-In-Schools Model
Experienced school administrator Kristopher Dreyer has led private schools in Detroit and
Pasadena. As the chief executive officer of Maranatha High School, Kristopher Dreyer introduced
an innovative school lunch program that used trained chefs in the school cafeteria, a concept
known as the chefs-in-schools model.

3. Benefits of the Chefs-In-Schools Model
Many schools lack the funding or resources to provide meals that can meet stringent nutritional
criteria while being enticing enough to attract students. The chefs-in-schools model leverages
partnerships between the private sector, culinary schools, and school administrators to source low-
cost fresh ingredients and bring in culinary expertise. These programs not only increase the
nutritional value of school meals but also educate students on how to eat a balanced diet and
become more familiar with important concepts such as sustainable agriculture.

4. Benefits of the Chefs-In-Schools Model
At Maranatha High School, donations from the food distribution company Sysco reduced the cost
of using fresh produce. Additionally, hiring trained chefs increased demand for cafeteria-made
take-home dishes, which became a significant source of revenue for the school. Similar programs
have been successfully implemented at schools in New York City and the UK.