����Vlog

“Mmmm” is all you heard as students snapped their fingers in approval after biting into a flavor-packed morsel of honey fire chicken stir fry.

But the reaction was different with the next taste test. The buffalo chicken cauliflower bites failed to garner the same approval.  

The Sam Houston High School students tried out a number of dishes at the ����Vlog Food and Nutrition Services test kitchen recently – the first phase of their journey in the By Students 4 Students (BS4S) program.

Culinary students in Arlington ISD have a unique opportunity that directly impacts the foods they eat during lunchtime. The BS4S program is run by the Food and Nutrition Services department, and gives ����Vlog culinary students the chance to evaluate, create and implement new menu items for the district.  

During phase one, students from most district high schools learned about food safety requirements, toured the ����Vlog Food and Nutrition Services building, and taste-tested popular menu items. 

“Everything that goes on our menu goes through at least 200 students with a 70% approval rating, so your voices really matter,” said ����Vlog nutrition education coach Brianna Fritz to the students.  

The Sam Houston students jotted down notes as they tried a variety of dishes, including a ham and cheese sandwich, cauliflower wings and the well-liked honey fire chicken stir fry.

For some students, like Sam Houston junior Tyree Scott, learning about the health guidelines and requirements was an eye-opening experience. 

 “Before I started this [program], I thought we were going to make things like seafood,” Scott said before he learned that shellfish is not typically included in schools due to allergies. “And now that I’m here, it’s given me a lot of ideas. I have yet to see things from different countries like Korea – I like Korean food – so I would like to bring Korean food to the schools to let everybody try it.” 

Scott’s teacher, Asia Cochran, is excited for her Sam Houston culinary students to take part in the BS4S program for the second year in a row.  

“The kids get to see all the requirements and the restrictions that go into preparing school lunches, and they get an opportunity to make it better.” 

After tasting seven meals, students learned how commercial grade freezers maintain the district’s food supply, then they began brainstorming ideas for new menu items based on their experience with the Food Services team. 

“This year, I’m hoping that we can get a little more creative with our dishes because we had some repeats with the other schools,” Cochran said. “I’m hoping that my students really dive into the itinerary and the ingredients and try to think outside the box to create something new and delicious for all students to enjoy.”