Friday, October 30, 2020 - 2:45pm - 3:45pm
Speaker(s): Monica Coulter , General Mills
Lesley Shiery, MS, RD, General Mills Bell Institute of Health and Nutrition
Description:Join us to gain insight on what the Generation Z student craves and watch Chef Monica share some recipe inspirations to help make your menu irresistible!
Monica Coulter - General Mills
Speaker Bio:
Like a modern-day Johnny Appleseed, Chef Monica Coulter thrives on spreading the knowledge and ideas she gleans from working alongside school foodservice professionals across the country.
She is General Mills Foodservice's dedicated K-12 culinary expert, and her role includes everything from identifying products and solutions that are a good fit for school feeding programs to developing recipes for kid-favorite menu items. She also regularly visits school kitchens to conduct trainings and participate in working sessions--an experience that she says is both inspiring and eye-opening since it gives her a firsthand glimpse into the world of the customers she serves.
"It is enlightening to see how different schools approach some of the common challenges their peers face," says Chef Monica, who is proud to be an advocate for school foodservice. "I love sharing what I learn from my experiences with other schools in addition to the important work we are doing at General Mills to help schools serve kids."
Chef Monica's background in culinary arts, nutrition and food science make her uniquely suited to work with K-12 foodservice. While her career began working with contract food management and fine dining in her native Kentucky, she later attended the Culinary Institute of America (CIA) in Hyde Park, New York. While there, she worked in catering and as an associate cookbook editor and also "filled in" teaching classes in nutrition and sanitation. That short teaching stint turned into years spent in classrooms teaching both culinary and dietetics students.
She also worked in sensory science and as the chef for a flavor company before joining General Mills in 2003. Today, Chef Monica loves combining her passion for healthy foods with figuring ways to support busy operators and staff in their mission to feed children.
When she is not in the kitchen, Chef Monica dedicates her time to various organizations that share her enthusiasm for improving the lives of youth. For several years she has worked with Cookie Cart, which provides a positive learning environment for teens to gain work, life and leadership skills by working in a Twin Cities bakery. She was an 8 year volunteer with Big Brothers Big Sisters and has fond memories of sharing a weekly lunches at her Little Sister's school cafeteria-- until her "Little" turned 18. Chef Monica also volunteers with KidPack MN, regularly delivering food-for-the-weekend bags in a local elementary - a place where she feels right at home!
She is General Mills Foodservice's dedicated K-12 culinary expert, and her role includes everything from identifying products and solutions that are a good fit for school feeding programs to developing recipes for kid-favorite menu items. She also regularly visits school kitchens to conduct trainings and participate in working sessions--an experience that she says is both inspiring and eye-opening since it gives her a firsthand glimpse into the world of the customers she serves.
"It is enlightening to see how different schools approach some of the common challenges their peers face," says Chef Monica, who is proud to be an advocate for school foodservice. "I love sharing what I learn from my experiences with other schools in addition to the important work we are doing at General Mills to help schools serve kids."
Chef Monica's background in culinary arts, nutrition and food science make her uniquely suited to work with K-12 foodservice. While her career began working with contract food management and fine dining in her native Kentucky, she later attended the Culinary Institute of America (CIA) in Hyde Park, New York. While there, she worked in catering and as an associate cookbook editor and also "filled in" teaching classes in nutrition and sanitation. That short teaching stint turned into years spent in classrooms teaching both culinary and dietetics students.
She also worked in sensory science and as the chef for a flavor company before joining General Mills in 2003. Today, Chef Monica loves combining her passion for healthy foods with figuring ways to support busy operators and staff in their mission to feed children.
When she is not in the kitchen, Chef Monica dedicates her time to various organizations that share her enthusiasm for improving the lives of youth. For several years she has worked with Cookie Cart, which provides a positive learning environment for teens to gain work, life and leadership skills by working in a Twin Cities bakery. She was an 8 year volunteer with Big Brothers Big Sisters and has fond memories of sharing a weekly lunches at her Little Sister's school cafeteria-- until her "Little" turned 18. Chef Monica also volunteers with KidPack MN, regularly delivering food-for-the-weekend bags in a local elementary - a place where she feels right at home!
Lesley Shiery, MS, RD - General Mills Bell Institute of Health and Nutrition
Speaker Bio:
Lesley is a registered dietitian and associate manager with the General Mills Bell Institute of Health & Nutrition. She graduated from Michigan State University with a Bachelor of Science in nutrition and dietetics and received a Master of Science degree in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University. Lesley completed her dietetic internship at Yale New Haven Hospital. Lesley has experience in clinical nutrition, public relations and immediately prior to joining General Mills worked in retail as a corporate dietitian for Target. In her role at General Mills, Lesley currently provides nutrition & regulatory support to the General Mills Convenience & Foodservice (C&F) team. Prior to supporting the C&F team, she served as the health and wellness platform lead for the cereal and yogurt operating units developing health and nutrition strategies to support nutrition renovation, innovation and message opportunities. Lesley is also a member of the Academy of Nutrition and Dietetics and the School Nutrition Services Dietetic Practice Group.