Chef Cyndie Story and the K-12 Team have a passion for bringing Kids, Food, and Fun together in a way that makes sense for families, schools, and communities. With over 100 years of combined experience working with school nutrition operations, Chef Cyndie’ s expert team knows what it is like to implement successful healthy eating initiatives for children and manage change with staff. With solid academic credentials in nutrition, culinary arts, and foodservice, Culinary Solutions develops research-based educational programs, evaluates initiatives, and designs adult education opportunities.

The White House recognized Chef Cyndie, Chef Garrett, and Chef Carlin with a Champion of Change award in 2011 for their no-nonsense, balanced approach to nutrition and dedication to educating school nutrition professionals. Chef Garrett Berdan’s experience with Chefs Move to School is featured in First Lady Michelle Obama’s latest book American Grown. Chef Garrett Berdan received the Oregon Outstanding Dietitian of the Year award in 2015. Cathy Strohbehn, PhD, RD, CP-FS, was awarded the International Educator of the Year in 2010 by the National Sanitation Foundation.

Never boring, always engaging. Chef Cyndie and the K-12 Team provide fun and informative hands-on and demonstration-style quantity & quality food production classes, food safety consultations and education; teach the leader course development, as well as custom training video productions. The Culinary Solutions Team truly inspires and motivates nutrition staff to try new recipes, encourage children to select fruits and vegetables, and make healthy lifestyle changes for themselves.


Zucchini Fire Sticks
- Serves 25


  • Squash, zucchini 4 pounds 4 ounces
  • Olive oil blend – ½ cup
  • Paprika – 2 Tablespoons
  • Garlic powder – 2 teaspoons
  • Onion powder – 2 teaspoons
  • Cayenne pepper – ¼ teaspoons
  • Black pepper – 2 teaspoons
  • Thyme, dried leaves – 2 teaspoons
  • Oregano, dried leaves – 2 teaspoons
  • Salt – 1 ½ teaspoons


  1. Preheat convection oven to 400°F.
  2. Using a vegetable brush, scrub zucchini under running water to remove sand and debris.
  3. Cut zucchini in half, and then cut each half into quarters. Yield should be 8 sticks per zucchini.
  4. If using sectionizer, cut zucchini in half or thirds, then using 4 wedge blade, cut into wedges.
  5. In mixing bowl, whisk olive oil with paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano and salt.
  6. 6. Add zucchini sticks to bowl, and using a spatula, toss to coat evenly with oil spice mixture.
  7. Place 3 lbs. of zucchini sticks in a single layer on each full size sheet pan.
  8. Bake at 400°F for 12-15 minutes or until easily pierced with a fork. CCP: Cook to an internal temperature of 135°F or above.
  9. Transfer roasted zucchini sticks to 2 inch full size steam table pans for service.
  10. CCP: Hold and serve at 135°F or above.
  11. Serve 6 sticks using tongs.
    (Note: Serve 9 sticks using tongs if zucchini was cut into thirds).
Chipotle Grilled Chicken Salad
- Serves 25


  • Chicken, cooked, diced, frozen, thawed 3 pounds 2 ounces
  • Vegetable oil – 2 Tablespoons
  • Chipotle seasoning, School Made – 2 Tablespoons
  • Lettuce, romaine, chopped 3 pounds
  • Kale, fresh, diced cut, trimmed and de-stemmed 1 pound
  • Tomatoes, cherry or grape 2 pounds 1 ounce
  • Carrots, shredded, precut 1 pound 2 ounces
  • Corn, kernel, frozen, thawed or canned, drained corn 1 pound 3 ounces
  • Cheese, cheddar, reduced fat, shredded 12 ½ ounces
  • Tortilla chips 25 ounces


  1. Thaw chicken (and frozen corn, if using) in refrigerator overnight. For best results place chicken in perforated pan inside solid pan.
  2. Heat tilting skillet, kettle, or large stockpot to medium heat.
  3. Add vegetable oil, chicken, and chipotle seasoning. CCP: Cook until chicken reaches an internal temperature of at least 135º F. CCP: Hold at 135º F until service.
  4. Using a chef’s knife, remove the stem end of the romaine head.
  5. Make lengthwise cuts, then turn head ¼ turn and cut across to make 1 to 2 inch dices. (Note: About 4 lbs. 12 oz. Romaine heads equals 3 lbs. diced.)
  6. Rinse chopped romaine under running water and drain well. (A commercial salad spinner is recommended.) CCP: No bare hand contact with ready to eat food.
  7. CCP: Store at 41ºF or below until ready to use.
  8. Open precut, diced kale and place the contents of 1 bag (2 lbs.) onto full size sheet pan.
  9. Remove any large stems prior to combining with romaine. CCP: No bare hand contact with ready to eat food.
  10. Rinse cherry tomatoes under running water.
  11. To assemble salad:
    1. Portion 3 cups (3 oz.) of salad greens in salad container or tray.
    2. Top each salad with:
      • ¼ cup (3 each) cherry tomatoes
      • ¼ cup shredded carrots
      • ⅛ cup corn
      • ½ oz shredded cheese
        CCP: No bare hand contact with ready to eat food.
  12. Hold and serve salad base at 41º F or below. Serve with 2 oz. of hot chipotle chicken and 1 oz. of tortilla chips.
  13. May be served with school made Ranch Dressing.
Blueberry Crisp
- Serves 25


  • Blueberries, fresh 6 pounds 8 ounces
  • Lemon juice – 2 teaspoons
  • Topping:
    • Margarine, melted 6 ounces 12 Tablespoons
    • Oats, rolled 6 ounces
    • Sugar, brown, 4 ounces ½ cup
    • Sugar, granulated 4 ounces ½ cup
    • Flour, whole wheat 5 ounces 1 cup
    • Cinnamon – ½ teaspoon


  1. Preheat convection oven to 350˚ F.
  2. Weigh, then rinse blueberries under running water. Drain well using colander or perforated pan.
  3. Spray 2 inch full size steamtable pan with pan release. Use one pan for 25 servings.
  4. Place 6 lbs. 8 oz. of fresh blueberries in each prepared pan.
  5. Add 2 teaspoons of lemon juice to each pan of berries.
  6. Melt margarine. In large mixing bowl combine melted margarine, flour, sugar, rolled oats, brown sugar, and cinnamon.
  7. Use mixer paddle or gloved hands to mix topping until crumbly.
  8. For each pan, place 1 ½ quart of topping mixture over fruit.
  9. Bake at 350° F for approximately 30 minutes until golden brown. CCP: Internal temperature should reach at least 135˚F.
  10. CCP: Hold and serve at 135˚F or above.
  11. Serve using no. 8 disher.


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