Food Services

  • Lake George School Nutrition

    Jeff DeStefanis 

    668-5452 ext: 1214

    Click here to read more about Chef Jeff DeStefanis.

    Click here to read a letter from Chef Jeff to students and parents on the dietary components that must be selected under the Healthy Hunger Free Kids Act of 2010. 


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    Free and Reduced Lunch Program Information

    To download the Free and Reduced Lunch program application, please click here.



Chef Jeff is surrounded by his jr.-sr. high school staff.

Fruit or Vegetable of the Month: Corn

  • Did You Know?

    • People began cultivating corn in what is now Mexico almost 9,000 years ago
    • Corn is rich in Vitamin C, Magnesium, B Vitamins and Carotenoids
    • Corn is high in starch, which is a type of complex carbohydrate that supports steady energy levels
    • Corn is a member of the Grass family and the cob is part of the flower, with the individual kernels being seeds
    • Florida, Georgia, California, Washington and New York produce almost 66% of U.S sweet corn produced for human consumption

    Please give it a try, we think you'll love it! Keep your eye out for some of our corn dishes on our hot line and salad bar throughout the entire month!

Related Files

Chef Jeff
  • Jeff DeStefanis was hired as the new Chef/Food Service Director beginning January 5, 2015.

    Chef Jeff explained that he comes from a big Italian family where food was the center of family life and Sunday dinners with family was the way of life.

    “Food is more about culture than sustenance,” Chef Jeff said. “Food is becoming pop culture these days.” Married with three children, the Wilton resident said he’s interested in the next generation and how they view food and wants to use his knowledge to get the next generation more excited about food.

    Originally from the New Hartford area near Utica, Chef Jeff said it was those family dinners at his grandmother’s house that initially got him interested in food preparation.

    In high school, while attending the culinary program at Oneida-Madison BOCES Chef Jeff got hooked on cooking when he participated in cooking competitions and pursued a college degree in culinary arts at Paul Smith’s College. 

    After graduating from college, Chef Jeff worked at a plethora of eating establishments from delis to French restaurants.

    In the Clinton area, Chef Jeff owned a café-bistro type of place called Café DuMonde. He also owned The Artisan on Caroline Street in Saratoga Springs. Most recently, Chef Jeff served as an executive chef at Bistro 120 in Schuylerville, and Wheatfields Restaurant in Saratoga Springs. He also served as a sous chef at Winslow’s Restaurant in Wilton.