Hidden Niches

Behind the Scenes at Blue Ridge Cafeteria (How lunch is prepared.)

Have you ever wondered how much time and work it takes to provide the students of Blue Ridge with a healthy lunch?

As Mackenzie and I (and friends) took a tour around the kitchen of the cafeteria with Mr. Matthew Nebzydoski (Nebz.) and the food service director, Linda Cole-Koloski, we were shown exactly how our lunches are made.

Photo by: Garrison Strohl/Video Editor (Pictured from l-r) Linda Cole-Koloski , Food Service Director, Michelle Laubach, server, Kari Barile, server, Gail Post , cook, Dixie Herbert, supervisor, Lorraine Hall , food prep, Lisa Bednarz, server, Shannon Graves, server, and Christine Martin, cashier

The lunch ladies work everyday as hard as they can keeping the kitchen clean while making food all at the same time. Each meal is calculated exactly to meet the requirements of the government’s nutritional standards. We were also shown the massive bowls used to make our soups and mix up macaroni and cheese, etc. These ladies cook for the entire school,  serving around 1400 lunches and breakfasts on a daily basis.

Our tour of the kitchen allowed us to witness how all the ladies have their own specific job and how they complete those jobs–flawlessly–in order to make not only lunch, but, breakfast, too. This was a great opportunity for us to show the students of Blue Ridge how hard these ladies work for us.

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