AESA Culinary Institute
AESA's food program is more than just school lunch—it's a full experience at the AESA Culinary Institute. We bring flavors and dishes from around the world, introducing new tastes and experiences while making sure every child’s preferences are considered in the menu.
Daily Food Service
As we gather daily in AESA Hall, students are served a nourishing and nutritious morning snack and lunch. All dietary needs and preferences are welcome.
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All meat is 100% grass-fed and finished, pasture-raised, or wild.
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Fish are always wild.
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Eggs are pasture-raised, with no corn or soy.
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All produce and grains are free of pesticides and herbicides.
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No vegetable oils are ever used.
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Fats are Extra Virgin Olive Oil, Virgin Coconut Oil, Grass-Fed Ghee, Grass-Fed Butter, Grass-fed tallow, duck, etc.
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No refined sweeteners; sweeteners used are raw honey, Organic Maple Syrup, and Organic Coconut sugar.
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Legumes, nuts, and seeds are properly soaked and cooked for maximum digestibility and nutrient absorption
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The menus flow and reflect the shifts in the seasons and local availability
Culinary Education
Led by a chef with a personal focus on clean eating, this program includes gardening, harvesting, and menu planning. Students will learn about seasonal ingredients, sustainable farming, and the environmental impact of food. They’ll explore different cuisines and create nutritious meals and help in the preparation of the school's daily meals and service.