School kitchens are expected to serve thousands of meals a day, but many are operating with outdated equipment, limited space, and infrastructure that was never built for modern school food programs. In this episode of Cafeteria Confessions, we sit down with Michael Raub of Boelter and Jason Hunt of Chicago International Charter Schools to talk about the operational side of school meals and why the condition of a kitchen can directly impact the quality of food students receive.
Michael shares how kitchen design, equipment selection, and long-term planning shape what schools are realistically able to cook and serve, while Jason walks through Chicago International Charter Schools’ large-scale kitchen equipment overhaul across 13 campuses. From aging facilities and procurement hurdles to staffing realities and menu flexibility, this conversation highlights how infrastructure decisions can influence every part of a school meal program.
Cafeteria Confessions
Welcome to Cafeteria Confessions! Join our host, Emily Chatelain, CEO and Founder of School Food and Wellness Group, as she kicks off our new podcast dedicated to school nutrition and wellness. In this debut episode, we introduce the show’s mission: to celebrate the leaders and innovators devoted to serving healthy meals and enhancing student success. Each episode will feature insights from experts in school nutrition and education who are making a real difference in schools across the country.
At School Food and Wellness Group, we’re committed to building sustainable meal programs that go beyond feeding students. Our programs are crafted to educate and inspire students, empowering them to make healthy choices for life. Working in school food is often a tireless and unsung role, and this podcast aims to honor those who go above and beyond to nourish students with understanding and dedication. Cafeteria Confessions will bring you the voices and stories that remind us why student wellness matters.
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