Food for Thought

TODAY AT BRECK winter 2012

Food for thought:

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a f cul d n a t y s t f

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It’s 7:30 on a snowy Monday morning, but the Upper School Dining Room and Breck’s kitchen are abuzz with activity. Upper School students come in to grab pieces of fresh fruit and bowls of cereal for breakfast, some staying at the tables to work on homework before school.

In one corner, kitchen staff are preparing the salad dressings

(“We’re like a family”), Breck faculty (“They keep my life

already starting to pile up, and other staff work to get them

wouldn’t do for these kids,” he says.

and other staples they’ll need for the week ahead. Dishes are cleared and cleaned. One of the dining tables is being used as a staging area where a cook prepares baking sheets for

the oven-baked chicken patties they’ll be serving at lunchtime. On another, a catering tray is being put together for

delivery to the Boardroom for a meeting. Sandy Stefl-Reese,

the head cook, is boiling potatoes to be mashed before lunch.

Most of the week’s deliveries have already arrived and been logged, as some of the staff begin their days at 6:00.

In the middle of it all is Bob Miles, now in his twelfth year as Breck’s director of food services: a smiling, energetic, professional and seemingly unflappable presence.

Officially an employee of Chartwells, a division of the

Compass Group, the world’s largest food service provider and based in the United Kingdom, Miles is devoted to his staff

big numbers From Food Services:

2,000 cartons of milk every day

interesting!”) and, above all, the students. “There’s nothing I Breck uses a six-week rotation for its menus, and Miles polls

students in each division every year to keep track of likes and dislikes. Among the most popular entrees are anything the

kids can build themselves: baked potatoes, tacos, fajitas and paella. But nothing can top the all-time student favorite grilled cheese sandwiches.

They’re not Miles’ personal favorite, perhaps because making them is an all-week affair. “We make 3,500 grilled cheese

sandwiches every time they’re on the menu,” he explains. “It takes a full week to prepare them.”

Miles keeps abreast of trends in foods and nutrition, follow-

ing the government’s My Plate (which replaced the old food pyramid) recommendations and adapting recipes to be

healthier, fresher and more wholesome. “We never serve

3,500 slices of pizza when it is on the menu

145 pounds of lettuce weekly

TODAY AT BRECK winter 2012

something breaded, like chicken

up with an idea for a menu or ask Bob if he

alternative like grilled boneless,

always says, ‘We can do that!’”

nuggets, without a non-breaded

can make some new recipe I’ve found he

skinless chicken breast,” he explains.

Second grade teacher Ty Thayer appreci-

“And I really believe that on balance

ates the enthusiasm as well. “I am

our kids are making good choices. Not

constantly amazed by Bob Miles and his

everything they put on their plate is

crew in Food Services,” he observes. “They

going to be perfect every day, but, on

feed people in three different lunch rooms

balance, I think parents would be

in a fairly short amount of time, arrange

surprised about how well their

special events, prepare food for our class

students eat while they’re at school.”

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parties and always remain so cheerful!

Over his time at Breck, Miles has seen

The staff in the Lower School lunch room

fresh fruit consumption grow steadily.

are very aware of my students with

“You’d be amazed at how much

allergies, and are an important part of

produce we go through!” he laughs.

ensuring that everyone has a safe lunch—

Menu choices have lightened up­— wraps replacing sandwiches, for

even me!”

Food Service Director Bob Miles

example­— and flavors have become

more sophisticated. The cooks now prepare fresh pico de

gallo to accompany Mexican entrees, for example, and salads with bean blends, local farm products, vegetarian, vegan and

For his part, Miles says it’s truly a labor of love. “I always wake up wanting to go to

work,” he smiles. “Breck has really embraced me as a part of the community, and I couldn’t be happier to be here.” JF

gluten-free options are increasingly popular with students and teachers alike.

One of Food Services’ most often-requested recipes,

He’s always happy to work with families of students with

this one is adapted from several sources.

food allergies, which Miles says makes him feel really good.

But nothing energizes him more than the occasional curve

ball that gets thrown his way. The morning we talked, he was

Winter Salad Serves about 12

working on some selections for a classroom whose teacher

Dressing:

Russia later this week. Can you come up with a menu?”

2 Tbs lemon juice

“I love my job because it’s never the same from day to day,”

2 Tbs honey

had emailed him to say, “We’re taking a virtual class trip to

1 garlic clove, peeled and minced

Miles says. “Where else could I make sure 1,200 people are

1/8 tsp salt

part of an amazing community?”

Salad:

Catering is another area in which Miles has seen huge

1 medium ripe pear, diced

fed every day, do catering and special events and feel like I’m

growth over his time at Breck. From banquets for sports

teams to lunches at Anderson Ice Arena to special menus for groups of parent and alumni volunteers, Breck Food Services provides a cost-effective and flexible alternative to bringing in restaurant food.

Observes Director of Annual Giving Gay Gonnerman, “Bob and his team provide a lot of support to the Annual Fund

program every year by helping me feed our volunteers­—

1 medium Braeburn apple, diced 8 cups torn mixed organic baby salad greens 1/3 cup chopped nuts (cashews or toasted walnuts) 1/3 cup crumbled Gorgonzola cheese 1/3 cup Craisins Combine salad and dressing. Serve at room temperature.

which is an important way to thank them for the work they do on behalf of the school. One thing I enjoy is that if I come

big numbers From Food Services:

360 pounds of bananas weekly

80 gallons of fresh-made soup every week

1,200+ caterings each school year

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