Side-by-Side training places a WITS Chef in a public school kitchen for a day, month, or more, depending on the needs of each school kitchen and the district at large. It is a one-size-fits-one approach that advances workforce development and builds a school’s internal capacity to increase scratch-cooked, plant-forward, and culturally-inclusive school meals while emphasizing the why behind our work. Our Side-by-Side trainings are tailored to the specific needs of school cooks and build culinary skills such as knifework, mise en place, time management, batch cooking, and storage and organization.
Side-by-Side
74% of school cooks reported learning
and utilizing new knife skills
after WITS Side-by-Side Training.