Hundreds of students pass through the LM cafeteria lines every day, taking part in an operation that requires countless workers and volunteers to complete. Yet many students do not realize the meticulous care and effort the cafeteria workers exercise to provide the best-tasting yet most nutritious meals.
LM is currently following the Dietary Guidelines for Americans (DGA) and the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). Kendall Stokes, the Assistant Director of Nutritional Services for LMSD, stated that, “We need to offer five components: protein, low-fat or skim fluid milk, fruits, vegetables, and at least 80 percent whole grains.” All meals have calorie and sodium limits, as well as offering a variety of veggies. This means that when you purchase a plate of pasta, careful thought and planning has been put into each detail of the meal.
Teresa Gebhart, the manager of the cafeteria at LM, shared her experience working with these guidelines and curating the perfect menu for students buying lunch. Starting her journey thirteen years ago, Gebhart has been dedicated to the LM lunch program, working her way up to the manager position. It is her mind that comes up with the lunch menu at LM, from the daily pizza and chicken tenders, to the acai bowls and the Cava bar. Alongside Stokes, the duo collaborate to invent a tasty menu that complies with the guidelines.
There is indeed much effort behind closed doors that goes towards keeping the cafeteria operational and being able to provide enough food each day. Gebhart and the cafeteria staff ensure everything is prepared on time, in stock, and that the menu is delicious every day. Gebhart’s favorite parts of working in the cafeteria are “getting to be creative, collaborating with the cook, Tameka, on the recipes, and getting to type in burgundy with the smiley faces in my emails. My coworkers and I take pride in the way the meals look and taste as well.” LM students can count on a cafeteria manager who is truly passionate about providing the healthiest and most delicious meals. When asked about her personal favorites, Gebhart answered, “I personally like the honey harissa chicken, the Chipotle bar, and the meatball stromboli.”
In recent years, especially after the pandemic, LMSD has been understaffed in general. To combat this “bus drivers stay and help out, and they are very important to our operations.” explained Gebhart. As the world is adjusting to life after the pandemic, more staff have been hired. Looking to the future, the district nutritional policy may change to restrict added sugars, and that “will be a factor that our Assistant Director will have to consider when planning the menu,” according to Gebhart.
The hardworking cafeteria staff deserve far more recognition than they receive. Behind the scenes, they are not just preparing meals but managing complex logistics, ensuring that each meal is nutritious and made with love. By shining a spotlight on the lunch staff, a deeper appreciation is gained for the unsung heroes of LM’s daily lunch. After all, food is not all that makes a delicious meal; it is the care and effort poured into making sure students are nourished, one styrofoam tray at a time.
