Listen: How a famed chef is giving school lunches a makeover
"It's lunchtime. At Winthrop elementary in new London, Connecticut and these kids are hungry. They can eat Kosta or tuna or something a little more exotic. Have you ever had the? The man behind the Hulme's. A nutritious Middle Eastern dip is thirty four year old Dan Giusti, he's the tongue. Try. He founded and runs brigade a company that's revolutionizing cafeteria cuisine. There's a problem with school food in general because this idea that the kids don't deserve high-quality, which obviously they do if anybody their captive audience, and our kids anybody deserves the best food that we can give them it's them because they have no choice. New more processed food or mystery meat for these kids brigade hires trained ships to make high quality school lunches from scratch how Dan Giusti ended up in. This cafeteria is quick story. The fact that I was the head chef in Noma is the reason that has opened up a lot of doors for me. That's right. Dan, Giusti's last job was at what many consider the best restaurant in the world Noma in Copenhagen talk to me about fine dining and about Noma small restaurant. Jerry, forty five seats is forty five seats. What was like an average people? You're paying thousand dollars. Firm meal after working at Noma for three years Giusti decided he wanted to do something. Well, bigger I knew I wanted to feed more people that was the big thing that I wanted to make food with real purpose. Right that really contributed to something. So in twenty fifteen he announced he was leaving Noma to fix America's school lunches. Stunning. The food world the head chef Noma. Could you ever leave that? Yes, foodies may have been flummoxed the Giusti had found his calling. It's called school food. Like that's weird. Like this be food. Right. A lot of the food that is served in a school would never be served anywhere else. Right. And that's the unfortunate fact new London now benefits from a technique. He picked up at Noma. The power of the personal touch. No, you don't like it. But if you like it nudie whole life. So it's brigade policy that their shifts talked to the students about the food food comes to you. And you don't really have a face to put to it's just food when there's okay, well, you know, chef west made this like you like that person therefore, the food has more meaning to what have you learned about the kind of food you're eating. Actually. From scratch, isn't that? Nice. I wanna go they allow. Do you like the food here? The kids can be picky eaters. And they don't always love it. It's a whole different thing. No it is. And then like one time we had this butternut squash soup and coconut milk in it and ginger delicious, really tasty. And I remember this kid I went this kid is eating it. Just spits it out, Oh, man. man. Okay. Lookie for new London manual Rivera isn't picky. But he is choosy if we can't eat it. We shouldn't serve to our kids Rivera was the school superintendent who hired in Giusti in twenty sixteen to cook. For new London's thirty five hundred school kids."