Welcome to the Kitchen at The Children's Workshop!

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ALL OF OUR MENUS ARE FRESH AND SEASONAL

Some of the most loved lunchtime meals include:

  • Meatball Sandwiches with Veggies
  • Shepard’s Pie
  • Homemade Soups with Grilled Cheese
  • Mac & Cheese (Shh… there are hidden veggies in the sauce!)
  • Chicken Tenders

If you have any questions about our food or menu, please email our kitchen.

October Menus

 

 

At The Children's Workshop, we serve warm, nutritious meals to help our students feel focused and comforted.

If a child eats a well-balanced diet, he or she has nutritionally satisfied the needs of keeping his or her body and mind on the right track for success; with a full belly, they are ready to learn and grow!  All of our lunches surpass the federal food guidelines for RI and MA. We purchase all ingredients fresh from companies that are well-established and reputable and whenever possible, we purchase from local New England purveyors.

We know that kids can be very picky eaters, but sharing meals with their peers and role models encourages them to try new things.  “Just try it, you might like it!” We keep extra snacks and fresh fruit in stock to make sure no one goes hungry.  We also offer many fulfilling vegetarian meals and family style eating.

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Meet the Culinary Artists

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Director of Food Services & Executive Chef

Stephanie Williams-Desorcy

Steph joined the team in 2014 as a head chef, before proceeding into the role of Director in 2015. She graduated from Johnson & Wales, where she gained the knowledge that helped her work in various different food service areas, before ultimately finding herself a career at TCW. She loves her job and takes pride in not only the work the team does every day, but in the team that she leads. She often refers to a favorite quote by Frank Sonnenberg: “If work isn’t fun, you’re not playing on the right team”. When she’s not working, Steph loves spending her time outdoors – whether it’s at home in her garden, enjoying outdoor concerts or climbing mountains.

Food Prep

Jonathan Lizotte contributes to the food services team a love for food, nutrition and over thirteen years of classroom experience. That unique combination gives him a solid understanding of child care nutrition. In his time with The Children’s Workshop he has developed cooking and nutrition themed demonstrations, and field trips. He was also part of a team that worked to develop TCW’s nutritional best practices. Jonathan works alongside the rest of the Food Services Team to feed hungry kids in daycare and after school programs. Outside of work he enjoys spending time with his family, being creative and hiking with his wife and two sons.

Edgar Lopez has been with TCW since 2003. He first started in the classroom as a preschool teacher, working his way up to being with school age. Eventually he found his true passion, as one of the head cooks on the Food Service team. He’s been quoted as ‘Loving every minute of it’. Edgar thinks of the Food Service team like a small family, taking pride in what we serve to the children. As a prior teacher, he believes it gives him a unique perspective to what children enjoy. He finds pleasure in being able to create new dishes, as well as recreating fan favorites.

Justin Arnold came to The Children’s Workshop in 2018 with a long-standing background in food service. He’s worked in many key areas such as catering and delivery to commercial restaurants before joining TCW. Justin came on board as a delivery driver, but his talents were quickly noticed and he was immediately asked to get more involved, as part of the behind the scenes work that goes into the meal services that TCW provides every day.  When Justin isn’t at work, he enjoys being outside, hiking and relaxing at the beach with his family.

The Children’s Workshop participates in the CACFP, or the Child and Adult Care Food Program.

USDA Nondiscrimination Statement (October 2015)

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. 

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits.  Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.  Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1)       mail: U.S. Department of Agriculture

Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410;

(2)       fax: (202) 690-7442; or

(3)        email: program.intake@usda.gov.

This institution is an equal opportunity provider.