What’s Cooking at CEHS?

Most high school students groan at the mention of their school’s cafeteria offerings. There are tales aplenty of selections with bland flavor, questionable texture, and a lack of nutritional value. The cafeteria is usually the last place to look for the comforts of home, both in food taste and physical appeal.

Well, CEHS is no longer home to the average high school cafeteria. The Wellness Committee worked tirelessly to gain funding for a major overhaul of the cafeteria’s equipment, atmosphere, and all-over philosophy, working toward the greater goal of improved food quality, taste and selection. This past spring, the committee was awarded grants by both the Let’s Go! Organization and CEEF, and is well on its way to transforming the high school’s cafeteria into an inviting eatery. From the beautiful over-sized photographs of local farmers and fishermen to the bountiful baskets filled with nutritious snacks, the cafeteria has a new look to go along with its many new food offerings. Visiting local chefs bring their own twist to the cafeteria on a monthly basis, treating students to a taste of everything from fresh seafood to harvest foods from our own town farms.

Perhaps the most impressive component Wellness Committee’s success was their ability to bring together so many different components of our local community, evidenced at their September “grand opening” celebration. Members of Cape Elizabeth’s Historical Society were present, as were members of the Cape Farm Alliance, members of CEEF, representatives from Sysco Foods, and elected town officials. With so much emphasis being given of late to the concept of supporting local businesses, the Wellness Committee has proven to be cutting-edge in bringing together so many facets of our community to improve the wellness of our children.

Read what the Portland Press Herald reported on this.

Top Photo: The cabinetry pictured is one of the many new additions to CEHS cafeteria, this piece was custom-made by Facilities Manager Ernie MacVane.

Bottom Photo: Cape Elizabeth lobsterman and guest chef Greg Griffin allows students Emily Taintor and Sara Cummings to spend some time examining lobsters he brought along to illustrate lobster gender. These lucky two crustaceans escaped the fate of approximately 150 others who contributed to the delicious stew Griffin treated the students, staff and visiting senior citizens to on November 12th. Griffin's visit is one of a series of monthly guest chefs at CEHS, during the school year, a component of the Wellness grant awarded by CEEF in the Spring of 2008.