Top Chef Mixes Creativity with Commodities

To know Seth Bixby Daugherty is to look inside the mind of a creative genius. This award-winning chef is not only superbly talented in creating complex haute cuisine, he’s exceptionally dedicated to helping school foodservice directors improve the taste of their nutritional offerings. He understands the nutritional objectives, operational challenges, and budget restrictions, but also sees endless opportunities to improve the flavor, color, texture, smell, and presentation of simple commodity foods.

Chef Seth stepped away from the glamour of the restaurant industry at the peak of his culinary career, leaving behind a high-paying job at a trendy Twin Cities, Minn., restaurant. He was named one of the country's Top New Chefs by "Food & Wine Magazine" in 2005. With young children at home and increasing rates of adult diseases showing up in kids (like type 2 diabetes), Seth turned his attention to schools.

Seth and his wife Karen now run a nonprofit consulting group called Real Food Initiatives and travel the country speaking and listening to directors who share their ideas. In most cases, Seth dons his chef's hat and rolls up his sleeves. His mantra was, and continues to be, "we’re in it together."

In working with the St. Paul Public Schools in Minnesota, he replaced the excess salt and sugar with herbs in a tomato sauce recipe and replaced Tater Tots with roasted Yukon gold potatoes tossed in olive oil, rosemary, and garlic. In both cases, there were few complaints and general praise.

Simple variations of common menu items like this can make a big difference to your students! But don't worry; you don't have to be an award-winning chef to modify recipes. Try experimenting with dishes you currently serve and get ready for positive feedback from students, parents, and staff!

You can learn more about Chef Seth and his ideas for new entrees and sides by ordering our new DVD, School Lunch Makeovers.