For St. Bernard’s boys, lunch usually means barreling down the stairs to the dining room where a class sits together with their teacher or another faculty member. This year, it looks very different.
Carolyn Wells has been the St. Bernard’s chef since 2003. Students and faculty alike rave about her food and her entire team is top notch. COVID-19 has not diminished any of that. But basically everything else has changed to accommodate this year’s healthy and safety protocols. Parents order their son’s lunches online using a program called Nutrislice. The majority of people select the one main hot dish, and the kitchen staff prints out receipts for any custom orders. Each lunch is then individually packaged and delivered to classrooms throughout the school. Because the food is freshly made each day, there is hardly any lead time to prepare for the 400+ lunch assembly line.
Chef Wells, an accomplished chef trained in French cuisine, has never done anything like this before. To continue to provide the same quality meals, but at a fast food pace, is an enormous challenge. But she and the entire kitchen staff are working incredibly hard to make it all happen.
Chef Wells says she misses the boys, the noise, the faculty lunch table, and basically everything about our old lunches. We all do. But in the meantime, we are grateful to all of the kitchen staff for all of their work in this unique year.