SFE collaborates with Food Network ‘Chopped’ champ
K-12 food service provider working with local, celebrity chef for upcoming school menu
Southwest Food Service Excellence (SFE), an Arizona based food service provider that specializes in K-12 nutrition, has collaborated with Chef Cory Oppold in the implementation of a healthy, kid-friendly recipe utilizing fresh from scratch ingredients.
Oppold acclaimed notoriety after winning $10,000 as a champion on the Food Network show, “Chopped.” Oppold’s vegetarian recipe, coming soon to a classroom, is a healthy, tostada with a black bean hummus base.
“SFE’s commitment to fresh, from scratch food compelled me to work with them on this initiative,” says Oppold, who grew up on a dairy farm in rural Illinois. “I started becoming interested in the quality of school food, when my daughter started school. I would do demonstrations for her fellow students, teaching them that healthy could also be delicious.”
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SFE collaborates with Food Network ‘Chopped’ champ
K-12 food service provider working with local, celebrity chef for upcoming school menu
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About Southwest Foodservice Excellence
Southwest Foodservice Excellence is a leading provider of outsourced foodservices for K- 12 public schools. Founded in 2005 and based in Scottsdale, the company is dedicated to providing high quality, nutritious foods to students and school districts and providing the highest quality customer service. SFE serves more than 160 school districts in 16 states. Visit www.sfellc.org.
Southwest Food Service Excellence (SFE), an Arizona based food service provider that specializes in K-12 nutrition, has collaborated with Chef Cory Oppold in the implementation of a healthy, kid-friendly recipe utilizing fresh from scratch ingredients.
Oppold acclaimed notoriety after winning $10,000 as a champion on the Food Network show, “Chopped.” Oppold’s vegetarian recipe, coming soon to a classroom, is a healthy, tostada with a black bean hummus base.
“SFE’s commitment to fresh, from scratch food compelled me to work with them on this initiative,” says Oppold, who grew up on a dairy farm in rural Illinois. “I started becoming interested in the quality of school food, when my daughter started school. I would do demonstrations for her fellow students, teaching them that healthy could also be delicious.”
Oppold’s vegetarian tostada is layered with black bean hummus as well as corn salsa and topped off with an avocado puree. The recipe is inspired by creations he makes for his pick-up, home delivery and in-home dining service, Simmer Down.
“Building your own tostada is not only fun for kids, but also healthy,” says Oppold. “Exposing kids to healthier ingredients will allow them to seek them out as a habit, which eventually will lead to a healthy lifestyle.”
Oppold’s collaboration with SFE is part of an upcoming initiative that is currently in research and development.
“We’re developing from scratch recipes that are not only appealing to students’ palates but also provide adequate nourishment for classroom success,” says Chef Monty Staggs, CEO of SFE. “Arizona has so many influential chefs and SFE is excited to collaborate with them to provide an elevated culinary experience for our students.”
SFE does serve-up traditional student favorites like a healthier version of chicken tenders and pizza but has also incorporates regional inspired meals that cater to not only the location, but also the culture. SFE is working with several celebrity chefs in the districts where they have partners to enhance next school year’s menu items.
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