Guest chefs whip up healthier school lunch

It was busy as always in the kitchen at Hampton Bays High School, but there was a different aroma in the air Thursday.

That's because two local chefs were there making lunch.

The program, which brings together restaurant chefs with the school's cooking staff, is designed to help students think of healthier foods as tasty foods.

On the menu Thursday was split pea soup, pulled pork sandwich with homemade barbecue sauce, and smashed potato salad. Dessert was a pear and almond cake, made from local farm fruit.

The sumptuous fare was whipped up by Cheffe Colette and Cheffe Pamela, co-owners of the Inn Spot on the Bay of Hampton Bays.

Besides showing that food that is good for them also tastes good, the chefs wanted to teach students that career choice can lead to personal fulfillment.

Cheffe Colette, a native of Ireland, said she first thought she would pursue a career in finance but came to America in her 20s and started cooking.

"It's nice to do something you love," she said.

Larry Luce, the district's business manager, said the idea behind the program is to use fewer processed foods and get more fresh foods and variety on school menus. He hopes the visiting chefs can share information with the school's cooking staff on how to incorporate some of their restaurant ideas to the cafeteria line, and that the students will learn to appreciate good food.

"You need to train their palate to not want a chicken patty," Luce said.

Cafeteria guests Thursday included Superintendent Lars Clemensen, Principal Christopher Richardt and other administrators. All agreed the food was delicious. And they weren't the only ones.

Jack Cooper, 14, had seconds. "It tasted really good," he said. "Better than my mother's."

His tablemate, Klaudia Maslowska, 16, said the school should have a guest chef every Wednesday.

But that's not on the menu. According to Luce, the guest chef program will only run once a month but will likely expand to the district's two other schools.