AESA Culinary Institute
AESA's food program is more than just school lunch—it's a full experience at the AESA Culinary Institute. We bring flavors and dishes from around the world, introducing new tastes and experiences while making sure every child’s preferences are considered in the menu.
Daily Food Service
Each day in AESA Hall, students enjoy delicious and wholesome meals designed to nourish both body and mind. Our morning snacks and lunches are thoughtfully prepared with all dietary needs and preferences in mind, creating an inclusive and welcoming dining experience for everyone.
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We proudly serve 100% grass-fed and finished, pasture-raised, or wild meats, and our fish are always wild-caught. Eggs come from pasture-raised hens and are free of corn and soy. All fruits, vegetables, and grains are free from pesticides and herbicides to ensure the cleanest, most natural ingredients possible.
We use only the highest-quality fats, such as extra virgin olive oil, virgin coconut oil, grass-fed ghee and butter, grass-fed tallow, and duck fat—never any vegetable oils. Natural sweeteners like raw honey, organic maple syrup, and organic coconut sugar are used in place of refined sugars.
Our seasonal menus are crafted with care, reflecting the rhythms of nature and the availability of fresh, local ingredients, integrating food grown in our school gardens.
Culinary Education
Led by a chef with a personal focus on clean eating, this program includes gardening, harvesting, and menu planning. Students will learn about seasonal ingredients, sustainable farming, and the environmental impact of food. They’ll explore different cuisines and create nutritious meals and help in the preparation of the school's daily meals and service.