Every year, the bustling atmosphere of Pike Place Market transforms into a vibrant classroom for the Port Townsend School District’s (PTSD) food service team as they embark on a culinary training experience with Chef Traci Calderon at the Atrium Kitchen.
This unique opportunity begins with the team deciding on a menu and sourcing ingredients directly from local farmers at the market.
PTSD Food Service Director Shannon Gray highlighted the importance of this hands-on approach in their culinary training.
“We start off by deciding what we are going to cook and then we go around the market and meet all the local farmers and gather all our ingredients that we need for the day,” Gray explained.
Moreover, PTSD Superintendent Linda Rosenbury emphasized the district’s commitment to investing in the professional growth of its staff.
“The Pike Place experience is an example of how we tailor professional learning to keep each employee’s skills current,” Rosenbury stated.
She also mentioned that the district allocates funds for staff to explore personalized professional development opportunities.
The Atrium Kitchen, described as a community resource, offers various classes and events that foster culinary learning and collaboration.
Gray noted, “We just have so much fun, and she is just so inspirational,” referring to Calderon’s engaging teaching style.
The training session, held on September 20, included valuable lessons on knife skills, culinary techniques, and innovative recipes.
For instance, Gray mentioned that they learned to utilize a propane stove to roast peppers and tomatoes for salsas, a cooking technique they are eager to implement back home.
Additionally, they discovered a new method for washing salad greens sourced from their production garden, making the process quicker and more efficient.
Since adopting a scratch cooking model in 2016, PTSD has moved away from the conventional heat-and-serve system that many school districts utilize.
Rosenbury remarked that this strategic shift has resulted in not only more flavorful meals but also healthier options for the students, with their production farm serving as a national example of sourcing hyper-local ingredients and educating students about food cultivation.
During the training, the team prepared dishes including lemon and herb salmon, roasted delicata squash and cauliflower, and a refreshing peach and lemon salad, many of which are being served to students in the district.
Gray shared, “The students tried the salmon last week. It went great. They love it when they get salmon; they are super excited about it.”
As the event now enters its fourth year, it has gained such popularity that staff willingly dedicate their Saturdays for a full day of professional development.
This year, nearly all members of the school district’s food service team participated.
Gray noted, “It’s just been a growing tradition that they look forward to every year.”
The event not only focuses on culinary skills but also fosters team bonding, as staff members from various schools come together to cook and share meals.
Gray expressed, “When you cook together and eat together, it brings you together as a team.”
This annual culinary gathering is a significant opportunity for collaboration and connection among staff who typically work in separate kitchens.
Gray concluded, “It’s one of those times that everyone gets to be together and hang out and eat and cook together.”
image source from：ptleader
