Photos and story by Lisa Carolin
Carrie Hall‘s office inside Chelsea High School is adjacent to the cafeteria, which means she always knows what’s for lunch. She is the director of Dining Services for the school district, which has had a partnership with Chartwells Schools Dining Services since the beginning of 2016.
Chartwells oversees all four school buildings in the district including two preschool programs and the Chelsea Senior Center as well as a young adult program. Chartwells also does catering including Sounds and Sights events.
Hall, who started working in the Chelsea school district in February of this year, has worked in food service since 2004.
“With all the changes and restrictions put upon us, we push for fresh, home-cooked meals and really try to listen to students,” said Hall. “We do food sampling and taste testing for students to get their feedback.”
At Chelsea High School, students have a daily choice of five stations from which to choose lunch items. There is the Sono station, which offers a variety of Mexican style fixings along with a changing main course such as burritos and enchiladas.
At the Grilled station, students have the choice of chicken sandwiches, cheeseburgers and bosco sticks along with French fries.
The Pizza station offers three varieties of freshly made pizzas as well as calzone and stromboli.
At the Create station, students can choose from changing main courses such as macaroni and cheese, chicken chop suey and lasagna as well as side dishes.
There is also a salad bar, and next to it fruit and vegetable choices that are included in the meals. The grab and go section includes bento boxes, prepared salads and sandwiches. There is also a new frozen yogurt machine, which is proving to be popular.
Beverages include a variety of waters, juices, iced tea, and diet sodas.
“Their favorite seems to be chocolate milk,” said Hall.
Student Robert Tyler Hargenrater tends to stick to the same food choices.
“I usually get a chicken sandwich, fries and milk,” he said. “It’s okay.”
Students Hannah Post and Hailey Pattenaude typically buy their lunches at the high school.
“The fries and snacks are great, and the frozen yogurt is really good,” said Pattenaude.
“The mashed potatoes have no taste,” complained Post.
Hall explained that USDA guidelines mean limited seasonings.
At the lower grade levels, students have five menu choices every day.
“As soon as we are notified that a student has a dietary restriction, we make sure we’re not providing them with what they can’t have,” said Hall. “Most students know their sensitivities and ask questions.”
