School kitchens adapt to new LUNCH LOGISTICS
She’s been in food service for 36 years.
She good at what she does, but like most jobs, the pandemic has thrown her--and her hardworking kitchen crew--for a loop... No, make that multiple loops.
Nancy Culhane is Waterville-Elysian-Morristown School’s food service director. It’s a position she’s held for 20 years.
Pre-COVID, the school’s kitchens were able to easily estimate how many students they would serve each day--roughly 190 breakfasts and 640 hot lunches. Of course, some kids would bring a cold lunch from home, and there were always a few students out sick, but the numbers rarely fluctuated drastically.
Then, COVID hit.
Schools closed and students began distance learning, but the schools’ kitchens were only closed...
To see more on this story, pick up the December 3, 2020 print edition of the LifeEnterprise.