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Training or professional development, is best defined as tailored guidance to help you meet your goals. Let’s Go! is committed to supporting partners through regional workgroup meetings, individual site visits, and technical assistance. We also provide virtual support through phone calls and email exchange.

Let’s Go! is also committed to supporting registered School Nutrition Programs in making the healthy choice the easy choice, improving the perception of school meals, maintaining or increasing the nutritional quality, by creating free professional development opportunities.

Pre-Recorded Culinary Trainings

These trainings support your efforts in feeding students healthy food. Each recording has a post-training quiz and can be applied to your training hours for professional standards.

This recorded training will share directions of how to prepare nine recipes, culinary tips and tricks to increase food quality, reduce waste, and effectively serve students in a variety of delivery models amid the new normal of the COVID-19 pandemic.

Training Objectives:

  • Demonstrate proper culinary techniques and tips to efficiently produce large quantities while ensuring food quality.
  • Teach strategies to maximize food quality through new and create recipes.
  • Demonstrate how to efficiently develop and utilize recipes in cycle menus
  • Demonstrate a variety of grab and go items that will show effective packaging options for a variety of delivery models

Delivering high-flavor, healthful foods that appeal to today’s students and are within your school budget can sometimes be a challenge. USDA Foods help school food operators stay within budgets and provide healthful ingredients. This recorded webinar will help you maximize your use of selected USDA Foods while following current food trends, increasing food quality and kitchen efficiencies, and enhancing your school menu.

Training Objectives:

  • Develop culinary skills necessary for school meal preparation.
  • Demonstrate healthier cooking methods that apply the principles of the Dietary Guidelines for Americans.
  • Use techniques and USDA Foods ingredients to increase the flavor and appeal of foods.

An increase in breakfast participation translates to more students starting their school day ready to learn. When breakfast moves from the traditional cafeteria to a direct delivery model, participation increases. This recorded webinar will explore ways to accomplish increasing breakfasts served and will demonstrate breakfast concepts and recipes that will move from the cafeteria to a delivery model.

Training Objectives:

  • Develop culinary skills necessary for school food preparation.
  • Use the basics of breakfast food preparation.
  • Apply general nutrition concepts that relate to school meals, such as the importance of breakfast.

Learn how to prepare delicious and crave-able vegetables that students will love. Plant-forward meals are becoming more popular with children and adults. This recorded webinar will explore the plant-forward trend and why Gen Z and Gen Alpha are jumping aboard. The culinary demonstration will focus on properly preparing vegetables and other plant-based foods.

Training Objectives:

  • Develop culinary skills necessary for school meal preparation.
  • Demonstrate healthier cooking methods that apply the principles of the Dietary Guidelines for Americans.
  • Properly roast, steam, and season vegetables.

Vegetables are nature’s nutrient powerhouse and most children do not consume the recommended amount. This training will share tips, techniques, and recipes that will help deliver crave-able vegetables to your students. Keep vegetable preparation simple with back to basic techniques while creating delicious flavors.

Training Objectives:

  • Demonstrate proper culinary techniques to cook (roast and steam) vegetables.
  • Use techniques and seasoning to increase the flavor and appeal of vegetables.
  • Apply behavioral economic concepts to increase the consumption of vegetables.

Breakfast is essential for student success! This training will share techniques for simple, quick, delicious and nutritious breakfast items that are easy to prepare. Tips and recipes for on-the-go breakfast items made from scratch.

Training Objectives:

  • Apply techniques and ingredients to create student-approved breakfast menu items.
  • List general benefits on how breakfast can improve student learning.
  • Explain the basic nutrition principles related to fruits.

Preparing school meals that are full of flavor is one of the biggest challenges. This training will discuss why enhancing flavor is critical and demonstrate simple ways to add flavor to school meals.

Training Objectives:

  • Learn how to use seasonings to increase the flavor and appeal of school meals.
  • Identify primary seasonings used in popular global cuisines.
  • Meet the nutrition needs of culturally diverse students.

About the Trainers

Samantha Cowens-GasbarroChef Samantha Cowens-Gasbarro, S.N.S.

Chef Sam is a Johnson & Wales University graduate with a degree in Culinary Nutrition. She spent more than five years as the Chef and Nutrition Coordinator at Windham Raymond Schools where she created new and healthy recipes, trained staff and taught kids the importance of healthy eating all while increasing participation for that district and across the county. She believes that through school meals, nutrition education and exposure to new and healthy foods we can truly create a generation of healthy eaters and change the food culture in our country.

Catharine PowersCatharine Powers, MS, RDN, LD

Catharine is a partner with Culinary Nutrition Associates LLC and Culinary Nutrition Publishing LLC. She is co-author of the 3 books, Essentials of Nutrition for Chefs, Portion Photos of Popular Foods and Recipe Nutrient Analysis: Best Practices for Calculation and Chemical Analysis.

Cathy spent nearly 15 years as faculty at The Culinary Institute of America (CIA) where she was instrumental in developing the Institute’s cutting-edge nutrition program. She is currently chair of the CIA’s Healthy Kids Collaborative. Cathy is the Executive Director of Healthy School Recipes, and spearheaded the launch of the website that is a one-stop resource for creditable, healthful and flavorful school recipes. She obtained her MS from Purdue University and her BS from Indiana University of Pennsylvania.

Find a Program Coordinator

We’ll teach you new skills, provide expert advice, coach you through challenges and offer encouragement as you work to increase opportunities for healthy eating and active living in the places kids live, learn, work and play.