Lake George School Nutrition
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.
Free and Reduced Lunch Program Information
To download the Free and Reduced Lunch program application, please click here.
Fruit or Vegetable of the Month: Butternut Squash
Did You Know?
- Butternut Squash is technically a fruit
- It is high in dietary fiber, potassium, manganese, vitamins A, C, E, and polyphenolic antioxidants
- It has a slightly nutty and sweet flavor
- It’s a member of the field pumpkin family Cucurbita and is known in Australia as the Butternut Pumpkin
- It is a variation of the Crookneck Squash and was developed around 1940 at the Waltham Agricultural Experiment Field Station in Stow, Massachusetts
- Butternut Squash seeds can be seasoned, roasted and eaten just like pumpkin seeds
Please give it a try, we think you’ll love it! Keep your eye out for some of our butternut squash dishes on our Hot line and Salad bar throughout the entire month!
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.