Isaiah Ruffin, recently hired as the first executive chef for the Alexandria, Va., school district, has an ambitious assignment to disrupt the status quo. He wants the kitchens to shed their heat-and-eat menus in favor of scratch preparations. He wants to cut down on kitchen waste. And he wants to make meals that better reflect the district’s diverse student population.
Isaiah Ruffin, Alexandria schools’ executive chef, upending the status quo for school meals
Scratch menus, more diverse meals are part of strategy to drive student participation.