Two arts classrooms moved from the ground floor to the new wing of the building last year to make way for this expansion. The kitchen has grown from a tiny, 150 sq. ft. space to a 1,000 sq. ft. commercial kitchen, complete with a walk-in cooler, oven and stove, a prep area, and a long serving counter. The cafeteria has also expanded with a creative assist from a new flex room we are calling The Commons, which is separated by a movable partition that can slide open to accommodate more students at lunch, or slide shut to become a multi-purpose room at other times.
School lunches have gone from good to great. Chef Manager, Christopher Chadwick, can now cook from scratch. One of his specialty dishes, and a student and staff favorite, is General Tso’s Chicken, which Christopher describes as tempura battered chicken in a “slightly sweet, slightly spicy, citrus accented sauce that pairs especially well with steamed rice and broccoli.” Another favorite, walking tacos, always provokes heated debates about the best toppings. Christopher notes, “The novelty of a new space and a new set up has encouraged students to be adventurous and try new things. I'm so proud of those students who tried things like Caesar salad or Chicken Tikka Masala or avocado mousse for the first time and discovered their love for a new food. I cherish those moments.”
School cafeterias can be noisy places, but this one feels quieter by design: eye-catching yet highly functional ceiling panels help to absorb some of the noise.
Ultimately, the food and the camaraderie go hand in hand. Christopher explains, ”We allow the food to help create connections between friends because food is something we all have in common.”