I am the Executive Chef of the Westminster Community Charter School in Buffalo, New York. It is a very low-income area and we have an 88% Free & Reduced lunch rate. We have three chefs on staff, as well as 5 part-time employees. We prepare fresh, from-scratch meals for about 500 children every day. I took over the kitchen in 2010 and changed the lunchroom from a processed foods only kitchen to one that only prepares homemade and fresh foods. We make our peanut butter and strawberry preserves, pizzas, granola, as well as every dish on the school lunch menu.