Todd Schremp has had his share of standing ovations, but the applause isn't a result of his performance on a stage.
It comes from his performance in the kitchen.
BCA Chef Todd Schremp prepares a meal for students. He is working to use more natural, locally sourced food in the school's cafeteria.
Photo by Rachel SaulsEarlier this year he took over as the chef at Belvoir Christian Academy. Along with "Chef Todd's" winning recipes came a new philosophy on how food is prepared for students.
"My mission is to get away from processed foods," he said. "We're fueling our kids - their mind, energy and attention - in school with the food we're offering them."
In Schremp's kitchen, the produce is local, sustainable and seasonal. Nothing is prepackaged. And extra veggies, like onions, carrots and celery, find their way into all kinds of dishes.
"It's my mission to serve people good, honest food the way the Lord commissioned," he said. "I want to create a legacy that helps kids make good food choices. It's my way of worshiping throughout the day."
Take fish sticks, for instance. Before being served to students in the lunchroom, they started as fresh, whole fish in the kitchen. Schremp slices the fish, hand-batters the pieces and then bakes them.
"I want to start from scratch so I can control everything up to the end," he said.
Although he admits these preparation methods are a major step in the right direction, Schremp said he hopes this is just the beginning. There's a salad bar in the works at the school, an on-site garden is possibly on the horizon for next year and he hopes to start offering after-school cooking classes for students and parents.
"Schools seem to be the next frontier for the farm to fork concept," he said.