Over 150 food service professionals from across the region gathered this August at Geneseo Central School District as Genesee Valley BOCES Regional Food Service hosted the annual Food Service Personnel Conference. The event brought together twenty-one local and neighboring districts for a full day of professional development, hands-on demonstrations, and opportunities to collaborate on innovative approaches to school nutrition. The atmosphere was lively and welcoming from the start, with participants greeted by a networking breakfast before heading into the day’s lineup of sessions.
The morning began with a keynote address by Christina Fecio titled “Understanding Team Dynamics: What’s Your Role?” Fecio guided participants through an engaging and approachable personality framework designed to help food service staff understand how their strengths, preferences, and growth areas shape the way they interact on a team. Through real-world examples, self-reflection, and discussion, she emphasized the value of each role within a food service program. Many attendees appreciated her ability to make team building practical and relevant, offering strategies they could immediately apply when they returned to their districts.
Following the keynote, participants turned their attention to one of the most anticipated parts of the day: the chef demonstration with Land O’Lakes. Chef Suzie, who flew in from the National Land O’Lakes Office in Minnesota, showcased a variety of sauces and recipes currently being used in schools across the country, giving attendees a chance to see firsthand how to prepare and serve them. Samples included a dill cheese sauce, a bold sriracha sauce, and a classic Alfredo, each presented with different applications that could fit a school cafeteria menu.
Attendees also had the opportunity to taste-test each sauce, offering feedback on what they believed would be most popular with students. The demonstration highlighted the rising trend of Mediterranean-inspired foods in school dining, with tzatziki and cheese-based sauces gaining attention as flavorful, nutritious options. Participants left with recipe cards, preparation tips, and ideas for introducing these flavors to their own menus in a way that felt exciting yet approachable for students.
The afternoon sessions offered even more variety and engagement through a series of breakout workshops. In “Product Placement and Presentation,” Deena Kingston led a discussion on the science of decision-making and how simple changes in how food is displayed can encourage healthier choices. Attendees learned strategies for arranging serving lines, labeling, and presentation techniques that help nudge students toward selecting balanced meal options.
Another breakout, “Food Service Fun” with Jim Tyx, took a lighter approach, reminding staff that while regulations are important, it is equally valuable to build morale and enthusiasm. Participants played rounds of food-service-themed BINGO, with laughter and friendly competition filling the room. Prizes and a surprise game added to the excitement, making this session both informative and entertaining.
A second team dynamics session with Christina Fecio provided deeper practice with the concepts introduced in her keynote. Participants worked through group activities and scenarios to see how different personality styles could collaborate more effectively, even in stressful environments like a busy school cafeteria. The session underscored the importance of communication and respect, leaving many attendees with new insights into their own work style as well as strategies for connecting with colleagues who may approach tasks differently.
Adding to the energy of the day was the much-anticipated Cheese Sauce Recipe Challenge. Four districts submitted entries, and during lunch, attendees sampled the creations alongside a catered meal. Livonia Central School District, led by Food Service Director Rebecca Schorer, won the contest with their flavorful Chicken Enchilada Bake recipe. After tasting, everyone voted on their favorite, and the winning recipe was revealed during the closing session. This friendly competition gave staff the opportunity to showcase creativity and share ideas, while also inspiring districts to try out new flavor combinations that could resonate with students back home.
By the time the conference drew to a close, participants had not only enjoyed a day filled with food, fun, basket raffles and collaboration, but had also gained tools and insights to strengthen their own programs. The combination of professional development, culinary inspiration, and community spirit highlighted the importance of continually reimagining what school food can be. Whether it was trying a new Mediterranean-style sauce, rethinking how to display apples on a serving line, or learning how to work better as a team, attendees left feeling energized and empowered to bring new ideas back to their districts.