Dammit, that does it. I’m coming over! Set another bowl at the table, dude.
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yeah those look amazing lol
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Lol. It’s been almost 4 years now that I retired from everyday operation at my restaurant and do this as my retirement present to myself doing this at my daughters’ school cafeteria. I gotta tell you I’ve worked harder than ever but it’s so satisfying to see young kids are eating global food and loving them, most of the time. I’m making most everything from scratch, I don’t do that at my restaurants.
Since this is a food thread here are the highlights of some of the food they eat throughout the year.
Pork steak with Beurre Blanc Risotto
Omelette with Potato cake
Miso glazed Salmon with brown rice and succotash
Kale salad with warm cashew and cranberry vinaigrette
Truffle Mac’N”Cheese
Burre Blanc Spaghettini with Thai chili basil
Thai peanut Pasta
American fried rice
Ratatouille (Confit Byaldi)
Red Curry Clam Chowder
Chinois salad. Wolf Gang Puck Chinese chicken salad
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Holy Leapin’ Caesar! You’re creating a generation of discerning foodies. I hope those kids can come across dishes as fine as these later in life. Kudos to you, @Al1885!
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That’s awesome! I hope they’re paying you well for that, I know how much work goes into creating a nice dish. Looks fantastic and certainly not something I would ever expect at a school
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You’re volunteering at the school, right, @Al1885?
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Thanks @Ant its very rewarding to see these kids grew up to have better awareness of other types of food and cultures.
Almost lol. I’m not there for the money but I do make the sales and it’s comfortably pays for my GAS, lol.
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My plan for this summer is to make s’more with the class hopefully parents will join in too.
We’ll bake the Graham cracker we’ll tempered semi-sweet chocolate in to mini bars then the gran finale make the decadent marshmallow from scratch.
I made the made the marshmallow last year in one of the cooking class a few kids stopped eating store bought kind. The parents was asking when would I do that again. I said next time we’ll make s’mores from scratch. Now I’m looking forward to that, lol.
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And let’s not forget the awesomeness of Tofu Skin. Mmmmm, inarizushi…
There is probably very little more umami than Gomoku or Takikomi Inari.
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Oh yeah! Love it. There are a few places here that make them and Tamago not the prepackaged kind.
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Love it, have it often. I have a tofu press which takes a lot of water out of the firmer tofu. I love the pre-fried tofu puffs too.
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You are one of the good guys, @Al1885 
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Dang Al !!! That looks delightful man.
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OMG I spoke to soon!! These are even more epic. Wow Al, you’ve got the culinary knack for sure. I’d be happy to sample those. 
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Lol, thanks @cheeze_pizza I think kids menu shouldn’t be a dumb down version of adults menu, just less spicy and well let’s face it, approachable vegetables.
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They must be paying you in basses! 
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My go-to Chinese soup choice as well!
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This >>>
Technically, since “you are what you eat”, I am at least 10% tofu, which means there would be no BassBuzz videos without tofu. So we all owe it a shot at least. 
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It’s the root of the plant that’s eaten. It’s starchy, like potatoes.
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I’ve had yucca chips several times. They go well with margaritas. But, after a couple, what doesn’t?
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