In this episode of Next Up, the team from Garland ISD—Craig Hempel, Jennifer Miller, and Chef Kevin Jenkins—breaksdown how they transformed one of Texas’s largest districts into a model for freshly prepared, student-centered school meals. Their story immediately raises a powerful question: How can a district this size pull off scratch cooking at this scale?

They share how their “Freshly Prepared” philosophy makes scratch cooking more approachable, supported by hands-onculinary training and simple recipe videos filmed on an iPad. The team also highlights their award-winning partnership with Action for Healthy Kids, their Healthy Meals Incentive Awards, and the creative dishes that students now love—from Cuban sandwiches to Mediterranean bowls. It sparks another thought:How does restaurant-quality creativity change the way students view school meals? Garland ISD’s commitment to community engagement—through Menu Advisory Committee meetings, parent conversations, and strong social media presence—shows how transparency can turn critics into advocates.

This episode offers inspiration and real strategies for anyone working in child nutrition, culinary leadership, or education who wants to see what’s possible when a district fully commits tobetter food for kids.

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⏰ Chapters ⏰

00:00 Turning Adversaries into Advocates

00:52 Meet the Team: Culinary Experts in School Nutrition

 06:14 From Military to School Meals: A Culinary Journey

07:24 Bringing Restaurant Inspiration to School Food

09:24 Healthy Meal Incentives and Culinary Innovation

10:23 Freshly Prepared Meals: A New Approach

14:14 Training for Success: Elevating School Nutrition Staff

17:01 The Importance of Professionalism in School Nutrition

20:20 Engaging the Community: The Menu Advisory Committee

22:06 Transforming Perceptions of School Meals

24:28 Turning Adversaries into Advocates

26:16 Innovative Training Videos in School Nutrition

32:18 Community Engagement and Communication Strategies

39:19 Culinary Creativity and Menu Innovation