Cafeteria Confessions
Claim This Podcastby School Food and Wellness Group
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Podcast Overview
<p>Welcome to <b><i>Cafeteria Confessions</i>! </b>Join our host, Emily Chatelain, CEO and Founder of <b>School Food and Wellness Group, </b>as she kicks off our new podcast dedicated to school nutrition and wellness. In this debut episode, we introduce the show’s mission: to celebrate the leaders and innovators devoted to serving healthy meals and enhancing student success. Each episode will feature insights from experts in school nutrition and education who are making a real difference in schools across the country.</p> <p>At <b>School Food and Wellness Group, </b>we’re committed to building sustainable meal programs that go beyond feeding students. Our programs are crafted to educate and inspire students, empowering them to make healthy choices for life. Working in school food is often a tireless and unsung role, and this podcast aims to honor those who go above and beyond to nourish students with understanding and dedication. <b><i>Cafeteria Confessions </i></b>will bring you the voices and stories that remind us why student wellness matters.</p> <p>Subscribe now, and don’t miss a single inspiring episode! </p>
Language
🇺🇲
Publishing Since
11/12/2024
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Recent Episodes
June 2, 2026
The Infrastructure Behind School Meals
<p>School kitchens are expected to serve thousands of meals a day, but many are operating with outdated equipment, limited space, and infrastructure that was never built for modern school food programs. In this episode of Cafeteria Confessions, we sit down with Michael Raub of Boelter and Jason Hunt of Chicago International Charter Schools to talk about the operational side of school meals and why the condition of a kitchen can directly impact the quality of food students receive.</p> <p><br /></p> <p>Michael shares how kitchen design, equipment selection, and long-term planning shape what schools are realistically able to cook and serve, while Jason walks through Chicago International Charter Schools’ large-scale kitchen equipment overhaul across 13 campuses. From aging facilities and procurement hurdles to staffing realities and menu flexibility, this conversation highlights how infrastructure decisions can influence every part of a school meal program.</p>
May 19, 2026
The Most Regulated Kitchen in America
<p>What if one of the most regulated kitchens in America wasn’t a hospital or a five-star restaurant, but your local school cafeteria? In this episode of Cafeteria Confessions, we sit down with registered dietitian and child nutrition expert Olga Botero to uncover the massive amount of regulation behind every school meal served across the country. From federal nutrition standards and vegetable subgroup requirements to procurement rules, production records, portioning guidelines, and administrative reviews, Olga explains what it really takes to operate a compliant school meal program.</p> <p><br /></p> <p>Drawing on decades of experience with USDA Food and Nutrition Services, the Institute of Child Nutrition, and Miami-Dade County Public Schools, Olga shares an inside look at how these regulations shape everything from menu planning and recipes to food purchasing and daily operations. Join us as we explore how school meal regulations have evolved over time and discuss the growing push for healthier, less processed foods in schools.</p>
May 7, 2026
The $1.60 Lunch
<p>What can you really serve a child with $1.60? In this episode of Cafeteria Confessions, we sit down with Leslie Fowler, CEO and President of AFYA Food Service Management and former Chief of Nutrition at Chicago Public Schools to unpack the reality behind school meal funding. While the reimbursement sits around $4.60, most of it never touches the tray. It goes to labor, equipment, and operations. With decades of experience, Fowler shares how even a one-cent shift can mean millions, and why the real power in school food often comes down to procurement, not just what’s on the menu.</p> <p><br /></p> <p>From tight kitchen spaces to the true cost of feeding students, this conversation takes a closer look at the decisions schools make every day. The $1.60 Lunch challenges what we think we know about school meals and reveals just how much strategy, tradeoffs, and creativity go into feeding millions of students.</p>
12 total episodes available
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- What is Cafeteria Confessions?
<p>Welcome to <b><i>Cafeteria Confessions</i>! </b>Join our host, Emily Chatelain, CEO and Founder of <b>School Food and Wellness Group, </b>as she kicks off our new podcast dedicated to school nutrition and wellness. In this debut episode, we introduce the show’s mission: to celebrate the leaders and innovators devoted to serving healthy meals and enhancing student success. Each episode will feature insights from experts in school nutrition and education who are making a real difference in schools across the country.</p> <p>At <b>School Food and Wellness Group, </b>we’re committed to building sustainable meal programs that go beyond feeding students. Our programs are crafted to educate and inspire students, empowering them to make healthy choices for life. Working in school food is often a tireless and unsung role, and this podcast aims to honor those who go above and beyond to nourish students with understanding and dedication. <b><i>Cafeteria Confessions </i></b>will bring you the voices and stories that remind us why student wellness matters.</p> <p>Subscribe now, and don’t miss a single inspiring episode! </p> - How often does this podcast release new episodes?
This podcast updates bi-weekly.
- Where can I listen to this podcast?
This podcast is available on 7 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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