Written by: Alexina Cather

After two years of transformative work in 1,035 New York City public schools, Wellness in the Schools (WITS) has completed one of its most ambitious efforts yet: a groundbreaking public-private partnership with the New York City Public Schools Office of Food and Nutrition Services (OFNS) and the Mayor’s Office of Food Policy, called Chefs in the Schools. 

Launched with the bold vision of reimagining school food from the inside out, this three-year initiative has exceeded expectations. In partnership, WITS Chefs developed 41 new plant-forward, scratch-cooked, and culturally inclusive recipes (to date) that were integrated into public school menus across the five boroughs. Additionally, WITS Chefs trained side-by-side with school cooks in nearly every NYC public school kitchen, passing on vital culinary skills and sparking a citywide shift toward healthier, more culturally relevant school meals. Office of Food and Nutrition Services Executive Director Chris Tricarico said, “Over the past several years, we’ve proven what is possible when leadership is aligned with community demand for change. The transformation of New York City’s school meals and cafeterias shows that food access and quality can actually complement one another to achieve real, meaningful progress.” 

In 2022, the initiative began with the creation of New York City’s first-ever Chef Council, a collaboration of celebrated chefs, culinary professionals, and food justice advocates who came together to design 100 new recipes for the public school menu. Recipes like Apple Citrus Pico de Gallo, Butternut Squash Mac and Cheese, Egyptian Chickpea Stew (Koshari Stew), Jollof Cauliflower, and Penne Bruschetta have not only elevated the lunch tray, but they’ve honored the cultural identities of NYC’s diverse student population.

Throughout the initiative, WITS Chefs ensured these recipes were successfully implemented by training OFNS staff in core culinary skills needed for scratch cooking, such as knife skills, batch cooking, mise en place, storage and organization, and most importantly, the why behind the need for healthier school food. The result: food that’s not only better for kids, but food that kids are excited to eat. Last fall, a sampling of the Egyptian Chickpea Stew at 55 schools across the five boroughs received nearly 7,000 thumbs up from students who tasted the recipe in their cafeterias. 

This work has a ripple effect. In schools across the city, students are engaging with their food in new and meaningful ways. Chefs in the Schools is more than a menu refresh. It’s a shift in school culture. In reflecting on the program after two years, Chef Lou Foy said, “The mark I wanted to leave at my schools is the confidence that they can. Especially being in a learning environment and around kids all day, using the word can’t is counter-productive. I’ve worked on it not just through my words but through my actions, showing that scratch cooking can be done, especially with time management.” 

The initiative has also empowered school food service workers in ways that traditional professional development has never approached. After receiving side-by-side training, a chef from District 20 in Brooklyn reported, “The experience of the WITS Chef coming to my school was a good training to improve the quality of work that we are supposed to do every day.” Numerous chefs across the city shared similar sentiments.

The success of Chefs in the Schools proves what’s possible when cities invest in real change. This isn’t just about better food — it’s about a healthier school culture, more engaged students, and a more empowered workforce. It’s about recognizing that how we feed our children is just as important as how we teach them. 

WITS Chef Erin Mallare-Lee, who has been with the program since day one, said it best: “Our vision is to create a school environment where healthy eating is the norm, not the exception. We aim to ensure that every child has regular access to appetizing, nutritious meals and is empowered with the knowledge to make informed food choices. By promoting positive attitudes toward nutrition and food education, we equip students with the skills to build lifelong healthy habits. As chefs, we encourage children to participate in making their own food choices, which is a forward step that supports their well-being both in and beyond the classroom.” 

Now, the question is: What if we took this model nationwide? 

We’ve proven what’s possible in New York City. Now it’s time to imagine what this model could look like in school districts across the country. With the right investment, every child in America could have access to fresh, nourishing food that reflects their culture and supports their health, thereby ensuring greater academic success. 

Imagine what could happen if school systems across the country adopted a similar model, training school cooks, honoring local and cultural food traditions, and putting real, whole foods back on kids’ plates. The positive impact on childhood health, academic outcomes, and equity could be enormous.

We believe this program can serve as a national blueprint, and we’re ready to help other cities make it happen. Chefs in the Schools is ready to move beyond being an NYC success story. It’s a call to action and a recipe for change.