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AESA Culinary Institute

AESA's food program is more than just a school lunch, it is a complete experience, The AESA Culinary Institute. We employ a professional chef who has created an immense opportunity to work together as a community; as parents, faculty, and students, and vote daily to reclaim the sacred relationship with food. He cooks from around the globe while introducing new aromas, flavors, and experiences and ensures each child is seen and heard through the menus. 

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. 

  • All meat is 100% grass-fed and finished, pasture-raised or wild.

  • Fish are always wild.

  • Eggs are pasture-raised, no corn-no soy.

  • All produce and grains are free of pesticides and herbicides.

  • No vegetable oils are used ever.

  • Fats are Extra Virgin Olive Oil, Virgin Coconut Oil, Grass-Fed Ghee, Grass-Fed Butter, Grass-fed tallow, duck, etc.

  • No refined sweeteners ever. Sweeteners, used very sparingly are Raw honey, Organic Maple Syrup, and Organic Coconut sugar.

  • Legumes, nuts, and seeds are properly soaked and cooked for maximum digestibility and nutrient absorption

  • The menus flow and reflect the shifts in the seasons and local availability

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Culinary Education

Embark on a transformative farm-to-table culinary journey that deepens your connection with food and wellness. Led by a passionate chef with a personal journey in clean eating, this program integrates gardening, harvesting, and menu planning. Through hands-on experiences, students learn about seasonal ingredients, sustainable farming, and the ecological impact of food production. They explore diverse cuisines and craft balanced, nutritious meals that celebrate the earth’s bounty. Students participate in collaborative menu planning and preparation of the community's daily lunch service. 

Director of AESA Culinary Institute:
Chef Aran Goldstein
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