Scratch Cooking Training & Kitchen Systems for K-12 School Food Pros

With nearly half a century of in-the-trenches foodservice experience, we teach the culinary skills and kitchen systems that help school food pros cook fresh meals from whole food ingredients, grown close to home whenever possible. Better food, smoother kitchens, and meals kids love!

How We Can Help
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Budgets, staffing, and heat-and-serve habits are pulling focus from the food.

Somewhere along the way, processed, heat-and-serve menus became the default in school kitchens.

Meanwhile, student participation stalls, waste climbs, and your school food pros never get the chance to show what they can do.

MEET CHEF KENT

“It’s gotta be all about the food first!”

46+ Years in Foodservice • Culinary Institute of America Graduate • 17 Years as a School District Foodservice Director • Consulting Nationwide Since 2016

WE’VE STOOD IN YOUR KITCHEN

Before he ever trained a school kitchen, Chef Kent spent 17 years as Foodservice Director for the Wenatchee School District. He knows the budgets, the meal pattern requirements, the admin reviews, and the 6 a.m. starts, because he lived them.

Chef is backed by 46+ years in professional kitchens and a degree from the Culinary Institute of America. Since 2016, Kent and team have traveled the country helping school food pros do more and more scratch cooking every day!

Meet the Rest of the Team

Getting started is easy!

Start a Conversation
Tell us about your program, your kitchens, and where you want to go.

Get a Plan Built for Your District
We'll recommend the right fit, whether that's an on-site review, a single training, a team event, or a multi-visit transformation program.

Watch Your Program Grow
Your school food pros gain the skills and confidence to cook more from scratch, and kids get meals they love!

WHAT OUR CLIENTS ARE SAYING

  • "I really appreciate everything that you've done for our Food Service Team and our Farm to School Program over the last two years. It's really incredible how far our meals have come. I also believe that our work in the kitchen catalyzed all the other growth our program has experienced and all the recognition Concrete Farm to School has received."

    Rachel Muia Farm to School Coordinator, Concrete Schools

  • "Kent is innovative, focused on excellence and has great interpersonal skills. Kent has demonstrated a commitment to improving nutrition for children in the K-12 education system. I am proud to have collaborated with Kent in the Wenatchee School District."

    Jesus Hernandez
    CEO, Family Health Centers

  • "Last year we realized we had reached the limit of our growth. We have a great team, and they can follow a recipe - but what we were missing was the expertise of a trained chef. We found Chef Kent on Facebook and took the chance - it was by far the best decision we have ever made. Chef Kent and Chef Laura walked into the door at 5:45 am and by 6:00 am they were up to their elbows in flour."

    Judi Reynolds
    Director of Food Services, Fallbrook Union High School District

  • "WOW, That was really a fantastic training session! The ideas and excitement in the High School kitchen this morning are electric! I am over the moon excited for the energy and attitudes of our staff!"

    Melissa Paulus
    Nutrition Service Director, Nooksack Schools

  • "Inviting Chef Kent and Chef Laura into our District was one of the best decisions that I have made in my tenure. Their ability to quickly assess and acclimate to three different high school kitchens and a central kitchen, each with different equipment and staff, was simply amazing. They quickly became part of each team by explaining AND listening to the employees."

    Anna M. Apoian, MPA, RD
    Norwalk-La Mirada USD

  • "I highly recommend Kent Getzin as a consultant. I worked with Kent for 15 years, supervising him for much of that time. Under Kent's leadership, our food service department went from operating in the red, to operating in the black and being self-sufficient in covering all expenses, from labor to capital equipment. Even more importantly, the quality of food got better and better."

    Jon Dejong
    Deputy Superintendent

Start a conversation with Kent

Interested in working together? Fill out some info and we will be in touch shortly. We can’t wait to hear from you!