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Former Noma chef brings scratch cooking to Armstrong

Former head chef of @nomacph and now working in school kitchens with @brigaid

Chef Daniel Giusti’s Brigaid, a program connecting chefs to school kitchens, served a scratch made meal for lunch for the first time yesterday:

Chef Daniel Giusti @dan,giusti

“Today, @brigaid chef @john_o_mon and the team at Armstrong High School in Richmond, VA served a scratch made meal for lunch for the first time. They served Chili con Carne, Warm Cornbread, Roasted Sweet Potatoes and Fresh Cut Pineapple. Sure, it’s basic, but the kids were talking, the reviews were positive and the staff was proud(as they should be). It’s an extremely heavy lift to transition a primarily heat and serve operation to one that is capable of serving scratch made meals. Congratulations to the team at Armstrong for all of their hard work to make it happen and get the ball rolling!”

Eileen Mellon at Richmond Magazine has more on the program HERE.

Thanks @John M for the story!

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Juliellen SarverChurch Hill People's NewsLiz Wall Recent comment authors

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Liz Wall

I love this. Is this a permanent thing now – cooking from scratch at Armstrong? I’d love to see it expand throughout RPS. Would be great to see gardens at schools, too, so good that’s grown by kids can be prepared into food that kids eat.

Church Hill People's News

Liz not sure if it’s a permanent thing, but it reminds us of how some foreign countries (like Japan) do their school lunches. We’ll reach out.

Juliellen Sarver

Slow Food RVA Fire, Flour & Fork hosted a panel and chef-school-lunch demo/friendly competition that included Dan Giusti last weekend. It was a great event, and I’m so glad he stuck around to work with Armstrong.