What does it really take to elevate school meals?

In this episode of NutriSmart SNAX, Maureen Pisanick sits down with Chef Darren Layre from Gordon Food Service to talk about trends, tools, and simple culinary shifts that can transform K-12 menus.

From “getting weird with lettuce” to reinventing Hawaiian pizza, Chef Darren shares practical ideas that school nutrition professionals can implement immediately - without sacrificing compliance or budget.

With 17 years of hospitality experience and a culinary degree from Pennsylvania College of Technology, Chef Darren brings industry insights straight to the school cafeteria.

🥗 In This Episode:

• How to elevate school salads with texture and bold greens
• A chef-inspired twist on Hawaiian pizza
• Why draining pineapple matters 🍍
• The most important tool in your kitchen (it’s not a knife)
• Mustard seed, garlic, and building real flavor
• Why every school should master soup
• How school meals have evolved for the better

School nutrition has changed - and today’s students expect more. The good news? The products, partnerships, and culinary resources available to K-12 programs have never been stronger.

If you’re ready to move from compliant to compelling, this episode is for you.

🔔 Subscribe for more K-12 school nutrition insights

📩 Contact Pisanick Partners for menu innovation support at support@ppllc.info

🎓 Learn more about Innovation Academy at www.pisanickpartners.com/innovation-academy