Breakfast Trends That Will Help POWER UP Your Program!

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Description

February 2, 2022

Join Chef Matt Jost as he walks you through LIVE culinary demos to show you how you can add some excitement to your breakfast menu just in time for NSBW! Stefanie Dove will share current menu trends from other food service segments to help ignite your culinary inspiration for breakfast and beyond while providing ideas on how to effectively market your program to students, parents and your school communities!

LEARNING OBJECTIVES

Explain how they can apply menu trends from other sectors to K-12 menus utilizing current items on bid.
List 3 trends that are emerging on menus.
Identify 3 core ingredients that can be utilized in multiple recipes to assist in inventory management.

EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

CPEUs for RDNs and NDTRs
Activity Number: 168111

Suggested Performance Indicators
13.2.2 Evaluates and incorporates individual and target group needs and requirements in the development of menu items.
13.2.3 Incorporates principles of food science and production in recipe development.
13.2.5 Participates in ongoing evaluation of menu items, quality of products, costs, nutritional values and client needs.

Suggested Learning Need Codes

8110: School foodservice

CPEUs: 1.00
CPE Level: 1
SNA CDR Provider Number: AM007

Please note that you have the option to submit an evaluation of the quality of this webinar directly to the Commission of Dietetic Registration. Email contact: QualityCPE@eatright.org

Thank you to Kellogg's for supporting this webinar!

Contributors

Chef Matt Jost, CRC, CEC

Culinary Business Development Manager
Kellogg’s

Chef Matthew (Matt) Jost is the Culinary Business Development Manager for Kellogg, in the Away From Home division. In this position, he works the Kellogg’s foodservice portfolio to present food concepts that encompass Kellogg’s core values of wellness and sustainability while delivering craveable flavor.

Chef Matt’s culinary experience is with a variety of restaurants, from coast to coast, Spago, Everest, Brasserie Jo, Postrio, Hyatt Hotels, The Blue Duck Tavern and Bistrot Zinc

Chef Matt has an AAS in Culinary Arts from Kendall College, has a BA in Food Science From Kansas St, is a certified BBQ judge from KCBS and Certified Research Chef (CRC), from the Research Chef’s Association
Stefanie Dove, MBA, RDN, SNS

K-12 Wellbeing and Regulatory Business Partner
Kellogg Company
Chicago, IL

Stefanie Dove, MBA RDN SNS is a Registered Dietitian and K-12 Wellbeing & Regulatory Business Partner for Kellogg. Prior to joining Kellogg’s in 2020, she was the Coordinator of Marketing & Community Outreach for Loudoun County Public Schools in Virginia. She has worked in the school nutrition sector, specializing in marketing and communications since 2015. Prior to working in School Nutrition, Stefanie lead the marketing efforts for several food companies in and was the social media manager for two nutrition lifestyle blogs.

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Description

Contributors

Chef Matt Jost, CRC, CEC

Stefanie Dove, MBA, RDN, SNS