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A Message from Chef Ann


Culinary Center groundbreaking

While school staff and students took time off over Winter Break, construction crews at the new Culinary Center were hard at work. The exterior walls and roof are in place and workers are constructing interior walls and installing electrical, plumbing, and HVAC systems. The Center will have larger freezers, coolers and dry storage, resulting in nearly 5,000 square feet of food storage in the new facility. All this food storage capacity will allow BVSD to increase the amount of food the district can purchase in bulk, thereby reducing costs. Read more...

Chef Ann teaching class

Parents and supporters have a limited-time opportunity to earn matching funds for their donations to the new Teaching Kitchen at the BVSD Culinary Center. Now until March 13th, the Life Time Foundation and the Whole Kids Foundation will match your contribution up to $50,000 each! That means for every $1 from supporters like you, we’ll receive $3. Please help us build this invaluable resource for our community! Read more...

Mom and kiddo volunteering at plant sale

Are you passionate about healthy food for all kids? Get involved with the School Food Project! Parent and Community Volunteers help students at scheduled tastings, Rainbow Days, Greenhouse projects, Harvest of the Month, Farm-to-School and community events. Sign up or learn more through our Volunteer Form here.

Food Services team member in cafeteria with students

Working for BVSD Food Services is a great way to stay busy and involved when your child is in school while maintaining a good work/life balance. We have positions available ranging from between two hours per day up to full time (8 hours). Pay starts at $12.91/hour and you can enjoy one free hot meal per shift! Read More...

picture of LeanPath machine screen showing the amount of food wasted in specific cafeteria

Every year, nearly 40% of the food produced in the US is wasted. Unfortunately, our cafeterias are also not immune to food waste, which is why we decided to use technology to measure the problem - because you can’t manage what you don’t measure. Read more...

Good Food 100 logo

We know we sound like a broken record, but we’re so proud of our team! The Boulder Valley School District’s School Food Project has, once again, been recognized for its role in promoting good food and a sustainable food system with six links, the highest possible level of achievement, on the 2019 third annual Good Food 100 Restaurants List. Read more..

Enter BVSD’s Iron Chef Competition

Interested in entering the BVSD Iron Chef Competition? Open to Middle School teams of 2-4 students, the theme of this year's competition is “Plant Forward Meals.” Read more...

2019-20 Menu Calendar Cover

As the new year begins, so does our menu planning. Do you have new ideas for the 2020-21 lunch menu? Please read more to share your feedback...

Read Chef Ann's letter in its entirety below.


BVSD Iron Chef competition: Green chile mac casserole selected as winning dish

We had a blast at Iron Chef 2023! This was BVSD's eleventh year of running the junior Iron Chef competition, in which middle school teams submit original recipes using the same parameters that we use in our production kitchen, with the winning dish going on the BVSD menu. This year’s theme was “Colorado Favorites” and we invited six finalist teams to participate in the Iron Chef Cook-Off on March 15th at Arapahoe Ridge High School. 

For the Cook-Off, each team had a station with camp-style burners, chef knives, cutting boards, pots and pans, and any other equipment they needed to make their dish. They were given official Iron Chef 2023 t-shirts and chef hats to wear while they cooked. Each team also had an adult coach who could offer advice but couldn’t do any of the actual cooking, and access to our Food Service District Managers, who circulated through the cafeteria. The teams were given an hour to cook, while family and friends looked on. It was amazing to see the teams dice, saute, boil, and blend their raw ingredients into delicious meals. The cooking stations looked like restaurant kitchens, as teams made roux, glazes, and garnishes to put their dish over the top.

While they watched, guests were invited to sample food cooked by our production kitchen staff, including last year’s Iron Chef winning dish, tofu jambalaya, and a lemon panna cotta that we served in schools on Friday, March 17th as a healthy dessert. At BVSD, we’re proud of the scratch-cooked, nutritious meals we offer to students, and love giving parents a chance to try what we’re serving. We also love hearing from our students, and Iron Chef gives us a great chance to showcase their innovation and culinary expertise!

When teams finished and plated their dishes, District Managers brought the entrees up to our panel of judges. This year’s panel included several District Managers, along with two guest judges from the Auguste Escoffier School of Culinary Arts and one from Premier Members Credit Union. The dishes they sampled this year were chicken fried rice, beef and bean chili, sweet pork rice with a palisade peach radish salad, green chile mac casserole, colorado caviar chili, and chili verde. Each team had a chance to talk about the inspiration behind their dish, and its connection to the “Colorado Favorites” theme. 

After the judges had sampled all six dishes, they conferred with each other to choose the winner. It was a tough choice this year, as each dish was unique and tasty. After a spirited debate,, the judges came to their decision. Our first place winner of this year’s Iron Chef competition was Superboil with their green chile mac casserole! In second place was The Simmer Sisters with Colorado Caviar chili, and third place went to 2cool2cook for their chili verde. The top three teams each received an oversized check, and a donation will be made to the schools of each of this year’s Iron Chef finalists. 

You’ll be seeing green chile mac casserole on the BVSD menu next year, and you might see other finalist dishes as well! We loved what the students came up with, and we try to get as many onto our menu as possible. We had such a great time at this year’s Iron Chef, and loved getting the opportunity to show off the talents of our student chefs. Thank you to all our finalist teams, their coaches, our judging panel, and everyone who came out to support the event!