In the test kitchen at the Teacher Administrative Center, chef Peter Walsh prepares a Nashville chicken sandwich as a preview of new menu items. He uses ingredients found in school kitchens but adds a dash of creativity to turn everyday meals into something memorable. 

“When a student recognizes a dish that looks familiar to their culture, they feel seen and gain a different level of confidence,” said Walsh. “Meal service is more than just making sure our students are full. If they feel like they’re part of the team, that creates a different kind of momentum for their educational experience.” 

Walsh is part of the Nutrition Services team transforming school cafeterias into more inclusive spaces. By introducing culturally diverse meals, such as flatbreads and pork katsu sandwiches, students can celebrate their heritage or discover someone else’s. 

“The one thing that brings us together is sitting down and sharing a meal,” said Walsh. “Food creates conversations and a commonality unlike anything else.” 

He recalls a student who spotted flatbread in the lunch line and beamed, “We have this in Nepal!” It's in these small moments of recognition and joy that meaningful connections are built. 

“We’re taking feedback from our students and staff on which foods are working and what they’d like to see,” said Keith Nocco, Executive Director of Nutrition Services. “The cafeteria experience and expectations are evolving as students represent and explore more diverse cultures.” 

With every meal served, Walsh and the Nutrition Services team are nourishing more than bodies. They’re feeding curiosity, building community and helping every student feel like they belong.