Come learn about professional development for school food service workers based on hands-on, family-style cooking classes incorporating seasonal ingredients and global flavor profiles. Participants will be introduced to the methodology used to increase the confidence and expertise in cooking with fresh foods, multiple herbs and spices, and how that impacts the purchasing of fresh ingredients and helps to create a sustainable Farm to School lunch. Presenters: Georgeanne Brennan and Ann M. Evans, Evans & Brennan, LLC school lunch consultants and authors, Cooking with California Foods, K-12 (Center for Ecoliteracy, 2011)