Lindsey Schoenfeld, a Registered Dietitian Nutritionist and chef with a BS in Nutritional Science from Texas A&M University. In an effort to marry her nutrition education with her love for the culinary arts, she pursued a Certificate of Culinary Arts from the Culinary School of Fort Worth.
Over the past ten years Chef Lindsey served in school district operations, menu planning and as Director of Student Nutrition. In 2015, Chef Lindsey, along with Chef Vahista Ussery, Cofounded To Taste LLC, a culinary nutrition consulting and education company offering live demonstrations, presentations and curriculum development. To Taste’s goal is to teach others how to cook, allowing more individuals to take control of their health. To Taste presented the Texas’ Inaugural Meal Appeal University. By the end of 2017, To Taste will present at eight Meal Appeal Universities and numerous summer workshops throughout Texas.
To Taste most recently joined Chef Cyndie Story’s K-12 Culinary Team. They believe working with this team is rewarding, combining the most well rounded and influential student nutrition professionals. With Chef Cyndie’s K-12 Culinary Team, Chef Lindsey, creates recipes, conducts hands on culinary training, and a one-of-a-kind K-12 Culinary Institute. Lindsey is a marathon runner and a proud mother of two.
- 2 Tbsp Italian seasoning blend
- 24 oz shredded cheddar cheese
- 24 oz shredded mozzarella cheese
- 24 oz tomatoes
- Butter spray
- 48 slices of bread
- 4 oz raw spinach
- Weigh cheddar and mozzarella cheeses, then add to a large bowl or container. Add 2 tablespoons Italian seasoning to cheeses and toss to mix evenly.
- Weigh, then rinse tomatoes under running water and drain in a colander. Using a tomato scoop, remove the stem core. Cut into 1/4″ slices. CCP: Hold at 41 degrees F or lower.
- Reheat oven to 375 degrees F. Spray a full sheet pan with butter-flavored pan release. Lay 24 slices of bread onto prepared pan.
- Using 2 oz spoodle, place 1 oz of blended cheeses on top of each slice of bread. Top cheese with 2 Tbsp of spinach leaves (about 4-5 leaves) and 1 slice of tomato. Place another 1 oz of cheese on top of tomato.
- Top with remaining slice of bread. Spray top of sandwiches lightly with butter-flavored pan release spray.
- Bake at 375 F for 8-10 minutes or until bread is toasted and cheese is melted. As an option, place a sheet pan on top of sandwiches for improved browning. CCP: Heat to 135 degrees F or higher.
- 1 1/4 cups olive oil
- 1 1/4 cups brown sugar
- 1 1/4 cups honey
- 42 oz rolled dry oats
- 3 3/4 cups dried sweetened cranberries
- Preheat oven to 300 degrees F.
- Combine oil, brown sugar, honey and cinnamon in a large bowl or container. Using a whisk, mix until combined.
- Weigh oats and add to sugar and oil mixture. Using a spatula, stir to evenly coat oats. Spread oat mixture in a very thin single layer on full size sheet pans. Use 3 to 4 pans for 75 servings.
- Bake at 300 degrees F for 20-25 minutes or until granola turns golden brown. Watch carefully to avoid scorching! Granola will continue to crisp once removed from the oven.
- Allow to cool completely, then add dried cranberries. Once completely cool, transfer to an airtight container. Store at room temperature for up to 3 weeks.
- Serve 1/4 cup using a #16 disher (for 1 oz eq grain) or 1/2 cup using #8 disher (for 2 oz eq grain) according to menu requirements.
- 18 oz sliced strawberries
- 1 lb granola
- 11 oz blueberries
- 64 oz lowfat vanilla yogurt
- Place frozen fruit in refrigerator overnight. Fruit is best partially thawed. Only thaw the amount needed for the recipe. CCP: Hold at 41 degrees F or lower.
- Prepare granola, cool, and store in lightly covered container. CCP: No bare hand contact with ready to eat food.
- Weigh thawed strawberries and fresh blueberries. Rinse blueberries in colander under running water and drain.
- Layer ingredients in a 20 oz clear parfait cup in the following order:
- 1/4 cup strawberries (#16 disher)
- 4 oz yogurt (#8 disher)
- 1/4 cup blueberries
- 4 oz yogurt
- Place 4 oz insert in cup and fill with 1/2 cup of granola, then top with domed lid.
RAPID FIRE Q&A
Click a question to reveal an answer
1) Where do you get your ideas from? How do you get your inspiration for new items?
2) To what degree do healthful menu items (based on inherent health, diet-related health, and lifestyle) influence your menu?
3) Any predictions on food trends in the near future?
4) Describe briefly about your recipe selection, favorite part, why did you select it?
5) Who was your inspiration or mentored you along the way?
6) What do you enjoy most about being a chef?
7) What has been one of your biggest challenges in your career?
8) What is one of the best meals you have eaten or your favorite restaurant?
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