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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.


Menu Feedback

As the new year begins, so does our menu planning. Do you have new ideas for the 2020-21 lunch menu? Please give us your feedback using the survey links below. Surveys will close on Sunday, February 9, at midnight.

  • Parents/Guardians of Elementary Students, click here.

  • Parents/Guardians of Secondary Students, click here.

Each year we make changes to our menu based on your feedback. This fall we introduced 13 new entrees to our lunch menus, including five plant-forward recipes, gluten-free and antibiotic-free choices. All grades can look forward to:

  • Coconut Chicken Strips with Sweet Chili Sauce & Orange Rice

  • Chicken Tinga Tacos

  • Justin & Hosea's Veggie Enchiladas (plant forward, vegetarian)

  • Plant Forward Nachos with Fresh Pico de Gallo (plant forward, vegetarian, vegan available)

  • Pork Carnitas Tacos

  • Toasted Cheese Sandwich with Tomato Bisque (plant forward, vegetarian)

  • Veggie Chili Cheese Fries with Tortilla (plant forward, vegetarian, vegan available)


Secondary menu additions include: 

  • Chicken Gyro on Flatbread

  • Buffalo Style Chicken Drumsticks

  • Cajun Cheesy Chicken Po’boy

  • Italian Sausage Hoagie with Roasted Red Peppers & Provolone

  • Meat Lovers Calzone

  • Thai Curry Chicken Bowl

  • The 2019 Iron Chef winning recipe Casey/Summit Tipsy Noodles with Tofu (plant forward, vegetarian, vegan available)

Menus are based on a six-week cycle. We put a lot of thought into which entree lands where in that cycle, so that every day your student has at least one of their favorite options to choose from. The first step in this process involves collecting opinions from our BVSD families - you! We are here to serve your students and make your life easier by providing nutritious and delicious meals at school every day. We’d love to hear your thoughts on what is working and what changes you would like to see.