Led by Dan Giusti, the former head chef of
Noma in Copenhagen, Brigaid recruits professionally trained chefs to each lead school kitchens with the goal of cooking delicious food from scratch. Moreover, all of Brigaid's meals meet the National School Lunch Program budgetary and nutritional guidelines. In this session, we will talk about ways that Brigaid changes the way the students in our schools think about food, from communication and education to making food more delicious. We will discuss success stories and, perhaps more importantly, failures. We will close with a group discussion on how to move forward and how we can involve all areas of the food community to promote and accelerate this change.
This workshop will be streamed live on
www.facebook.com/stonebarns/
