In the heart of Coos Bay, the atmosphere buzzed with enthusiasm as school board members gathered to discuss the future of culinary education within the district. The April 14th meeting revealed a commitment to enhancing food quality in schools, a topic that resonated deeply with both educators and students alike.

One of the highlights was the ongoing improvements in school kitchens, particularly the introduction of air fryers. These modern appliances, now present in several schools including Marshfield and the junior high, have transformed the way meals are prepared. “We have worked diligently over the last two years to bring in air fryers to help make the food quality a little better,” shared a board member, emphasizing the positive feedback from students who have noticed the difference. The shift from traditional baking to air frying has not only improved the taste of meals, especially favorites like French fries, but has also made the dining experience more enjoyable for students.

The discussion also touched on the design and functionality of school kitchens, with particular praise for the kitchen at Madison. “I love that kitchen. I helped design it, so it's just perfect,” one member remarked, reflecting on lessons learned from previous designs. The focus on creating exceptional culinary spaces indicates a broader commitment to providing students with quality resources.

Moreover, the board explored opportunities for culinary arts students to gain real-world experience through internships. However, transportation emerged as a significant barrier, highlighting the challenges faced by students eager to expand their skills beyond the classroom. “Transportation is probably the biggest barrier for our culinary kids,” one member noted, pointing to the need for solutions that would allow students to travel to various locations for hands-on learning.

As the meeting concluded, it was clear that Coos Bay Public Schools is not only focused on improving meal quality but also on fostering a robust culinary education program. The initiatives discussed promise to enhance student engagement and prepare them for future opportunities in the culinary field, leaving the community eager to see how these plans unfold in the coming years.