St. Dominic students spearhead cafeteria changes

By BETH DONZE
Clarion Herald

Feedback from St. Dominic’s student body has spawned improvements to the look of the New Orleans school’s cafeteria and increased its variety of offerings.

This school year, St. Dominic, in collaboration with School Food and Nutrition Services, Inc. – the archdiocesan office that operates the breakfast and lunch services at 66 Catholic elementary and high schools – now offers its students daily “grab-and-go” options such as pre-plated salads, wraps, breakfast smoothies and “bistro boxes” featuring a hard-boiled egg, hummus and raw veggies for dipping.

Later this year, St. Dominic also will begin piloting a soup and potato bar, making it the first elementary cafeteria in the system to offer this option.

“I don’t think our staff realized that the children would be into such healthy fare, but trends are changing, what they’re eating is changing,” said Ellen Gauthreaux, director of School Food and Nutrition Services. Gauthreaux said that although her office has always prepared delicious and nutritious food to youngsters in its network of schools, the fresh menu offerings at St. Dominic have increased interest in cafeteria-prepared food among students, including those who might have shunned it in the past due to food allergies.

For example, hundreds of St. Dominic students each week – even those in the younger grades – are giving a thumbs-up to four tasty salad combinations: Cobb, Chicken Caesar, Chicken-Strawberry Spring Mix and Asian Chicken.

Dr. Ashley Lynn Ogden, St. Dominic’s principal, said members of her student council voiced their frustrations over the lack of meal options in the cafeteria two years ago. Those complaints were brought to the attention of Gauthreaux and her staff, who began testing and tweaking new menu possibilities at on-campus food tastings conducted by the office’s nutritionist, Jenny DeRoche.

“The kids drove the (new) food choices,” Ogden said. “They wanted salads; they wanted a baked potato bar; they wanted more healthy options – they didn’t want to keep eating Salisbury steak.

“They're eating, which makes me happy,” Ogden added, “and if their bellies are full, then we can feed their brains and help teachers do what they do best!”

In addition to the new grab-and-go choices, two entrée lines are still available to St. Dominic students who prefer offerings from either the traditional “hot food line” or the “sandwich line.” The latter offers alternating daily options such as burgers, chicken tenders, chicken sandwiches, pizza and grilled cheese.

“When people think of a sandwich line, they don’t really think of a healthy meal,” Gauthreaux said. “But even though our products might look like your typical fast-food fare, they’re not! The bun that the burger is on is a whole-grain bun; the bacon is turkey bacon; our pizzas are all made with a whole-wheat crust. They’re all specifically made with those K-12 nutritional standards that we have to adhere to.”

St. Dominic’s cafeteria also received sleek new signage that adds a “station feel” to its food lines and grab-and-go areas. School Food and Nutrition staff systemwide are also looking different this school year in their new uniforms: royal blue chef’s coats for all food technicians, and a choice of a white, red or purple chef’s coat for cafeteria managers.

“We serve food, so I wanted (our staff) to show that’s what they do by wearing those chef‘s coats,” Gauthreaux explained. “We didn’t want them in scrubs. They’re not in the medical field. They feed kids, and it’s such an important thing!

“They put their heart and soul into what they do,” Gauthreaux added. “Last year was such a challenge because they couldn’t see the kids in the cafeteria line (because of the pandemic). Having students come back into the cafeteria and being able to see their little faces when they’re serving them – it makes such a difference!”

Ogden said she is thrilled with School Food Services’ response and her students’ role in the changes.

“We want them to feel like they have an active part in the school and that their voice matters and is heard,’ she said. “We want them to  see results from what they advocate for in student government.”

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