At Blue Springs High School, a lot of thought goes into the weekly lunch menus. Three dedicated staff members work diligently to meet students’ nutritional needs while keeping their hunger satisfied. Staff must adhere to USDA guidelines and requirements, including  calorie limitations, serving baked goods, whole grain bread, and offering a variety of fruits and vegetables. Additionally, strict procedures are followed when preparing food, ensuring that staff members wash their hands, wear aprons, and use gloves before getting started.

Each week, the kitchen staff designs a menu based on student preferences and nutritional guidelines. They closely monitor students’ behavior when choosing meals, paying attention to which dishes are most popular. This helps the staff determine which items to include in future menus. For instance, students consistently favor chicken nuggets, pizza, and popular Asian dishes such as orange chicken, egg rolls, and beef and broccoli bowls. While students don’t often provide direct input on what dishes they’d like to see more of, surveys are occasionally conducted, and the kitchen staff tracks the popularity of various items by observing which meals are most frequently picked up, such as nachos and pizza.

The kitchen staff begins their day early, arriving at school before lessons start at 7:25 AM to ensure they have enough time for meal prep. Lunch is typically served around 10:00 AM, so there is a window of time to complete the necessary tasks. After following all sanitary procedures, the team divides the work to ensure everything runs smoothly. Tasks range from washing and cutting vegetables for side dishes and the salad bar to preparing fries, pizza, nacho bars, and “favorites.”

The “favorites” are special dishes served each day and vary in type and cultural origin. Recent favorites have included dishes like pasta, ravioli, and jollof rice. Each meal preparation takes at least 2-3 hours to ensure quality and timely service.

Jersee Robinson, who has been with Blue Springs High School for five years, is responsible for selecting the monthly “favorites” and tracking student preferences. She also ensures that the meals meet all USDA requirements. Jersee is supported by two other staff members, including Laci Atkinson, a lunch provider who says, “I love working at BSHS because of the students and the wonderful staff I get to work with.” Another valued member of the team is Kim Walker, a lunch provider who also celebrates five years at BSHS. Kim shares, “I love the positive attitudes I get from students every day.”

Together, these dedicated staff members help make lunchtime at Blue Springs High School a well-organized, efficient, and enjoyable experience for all students.