ARLINGTON, VA – USA Rice recently tapped Chef Rebecca Polson CC, SNS to join its K-12 Chef Advisory Board (CAB), established to gain insights and create new tools that will extend the industry’s reach into school kitchens across the country (see
USA Rice Daily, November 22, 2022).
Chef Polson replaces Sharon Schaefer, who retired from school foodservice for Gretna Public Schools in Omaha, Nebraska.
Polson has a decade of experience working in public schools across the country. She began her career in the foodservice industry in 2011, and is now a K-12 culinary trainer and chef consultant working with districts, manufacturers, and commodity boards to bring scratch-made, chef-driven, healthy meals to schools. Prior to that, Polson was the culinary supervisor for Minneapolis Public Schools in Minnesota where she oversaw menu planning and culinary training for 72 sites, serving 60,000 meals a day for the children of Minneapolis.
“I am so excited to join the USA Rice Chef Advisory Board as rice has always been one of my favorite foods! It’s a staple in my own pantry and on my plate because of its affordability, versatility, and the overall comforting quality I remember from growing up eating it,” said Polson. “I am passionate about serving healthy, delicious foods in schools while making the cafeteria a more inviting and inclusive place for all students. Because rice is a versatile ingredient all over the world in an array of cuisines, it can be used to introduce culturally relevant recipes. Students respond to the familiarity of rice, making them less apprehensive to try new foods.”
Well known and celebrated within the school foodservice world, Polson joins the other highly touted chefs – Bettina Applewhite of Baltimore County Public Schools, Diane Grodek of Austin Independent School District, and Jason Hull of Marin Country Day School – to round out the CAB.
Their expertise and experience provide helpful feedback on USA Rice school foodservice initiatives including suggestions on opportunities for U.S. rice within K-12 operations. CAB members also help to establish new relationships, connect with new districts, collaborate on recipes, and create the USA Rice downloadable K-12 cookbook that will feature 10-15 new school foodservice rice recipes.