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The planning begins in the administration office, where Mrs. Burke drafts menus for both schools. The food selected must meet “Type A” requirements, she says, requirements established by the federal government that include the four basic food groups. Requirements include how much meat must be served each day (which varies at the two schools); vegetable or fruit; bread and a choice of milk (chocolate, skim or whole white).
Mrs. Burke bases her menu selections on a number of variables, but adds that “most of my job is common sense.” The mother of three who has served as Food Service director for four years also depends on nutritional courses she completes throughout the year, the suggestions of two cafeteria managers, feedback from an area supervisor in Richmond and -possibly most important - comments from the students who are served. “Just listening to children (is important),” she says. “They’re our customer, the ones we have to please.”
Mrs. Burke says she balances what students want with what’s good for them. It’s a fine line that keeps her and cafeteria managers Susie Coffey (high school) and Patricia Jenkins (elementary) experimenting from time to time.
Cafeteria Manager Jenkins recalls the time Mrs. Burke wanted to try broccoli and cheese at the elementary school. Mrs. Jenkins didn’t think it would go over well, but they tried it. That day Mrs. Burke stood where students leave their trays after eating. It didn’t work. “The kids at the high school will eat that,” Mrs. Burke laughs, adding that what goes at the high school won’t necessarily be enjoyed by elementary students-and
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