Wilmer-Hutchins students sample items from award-winning menu


This week, Dallas ISD cafeterias have celebrated Fresh Attitude Week by serving a new fresh fruit or vegetable each day and celebrating a daily theme.

On Thursday, May 12, Wilmer-Hutchins High School students had the chance to eat an award-winning menu created by culinary arts students Paloma Quiroga and Jeremy Tezano. The chicken parmesan sandwich, Texas green beans and grape tomatoes with banana dipped bites was the winning combination for the students in the recent Cooking up Change Dallas competition, which advances them to the June 6 national contest in Washington, D.C.

Wilmer-Hutchins culinary arts students helped prepare and serve lunch on Thursday.

On Friday, May 13, the green beans and tomatoes will be offered to students districtwide.

Dallas ISD’s Food and Child Nutrition Services partnered with the Urban School Food Alliance and Interfel (Les Fruits et Légumes Frais) for the annual Fresh Attitude Week event. Other featured items during the week were:

  • Monday, May 9: “Veggie Nibbles” composed of baby carrots, Texas cherry grape tomatoes and broccoli. Staff were encouraged to wear tie-dye shirts to promote color on plates.
  • Tuesday, May 10: Tomato & Cucumber Salad.
  • Wednesday, May 11: Texas Watermelon. Staff created watermelon food art.
  • Thursday, May 12: Broccoli Bites. Broccoli was promoted as a super food.
  • Friday, May 13: the Wilmer-Hutchins green beans and tomatoes. Promotion of the student recipe.



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