Words from WITS in Residence Stefanie Devic
Stefanie Devic, WITS-in-Residence at PS 166, New York
What did you do before you worked with WITS?
Before joining WITS, I worked as a private chef with my own company, Whole Made Gourmet, cooking for clients with food sensitivities and other health-related issues. I continue to work as a private chef.
What has been the biggest challenge this year at PS 166, and how did you overcome it?
Without a doubt, the toughest challenge was working in partnership with a cook who didn’t think that the kids would eat and enjoy the new foods. In the end, the administration and parents at PS 166 worked together with SchoolFood to find a replacement cook who really believed in what we are trying to do. The change has allowed all of us to focus on the work at hand and to create an environment where the kids are excited to try what is being served.
If you could add one fresh ingredient to your kitchen, what would it be?
If I could add one fresh ingredient to our kitchen it would be any variety of fall/winter squash - butternut or kabucha or pumpkin - since it's a long winter in NYC and we could use it in a main dish, a side or on the salad bar. Plus, it’s delicious!
What is the favorite lunch at your school?
Hands down, my favorite lunch is the basil and chickpea pesto pasta – it’s fresh and hearty and satisfying.
As we head into summer, what are a few good suggestions for a quick lunch on the go?
Hummus and veggie wraps are always a favorite of mine or even a cold pasta salad works well in the summer. To make it quick and with some variety, cook up a large batch of hummus and pasta for the week and switch out the dressings, veggies and sauces throughout the week so you are getting a different wrap or pasta dish each day.
