The school lunch ladies are more than just faces behind the counter — they are the heart of the cafeteria. From 5 a.m. prep to the last lunch tray at 12:30 p.m., they are constantly serving our meals with kindness and smiles. Head Chef Jess Ligman shares her thoughts on what’s like to be a part of the Tomorrow River Food Service department.
Q: How long have you worked in the kitchen at Amherst?
A: This is my fifth year working in Amherst.
Q: What encouraged you to work in the school food service?
A: I wanted to have a job that was kid friendly. It’s nice having the same days off from school as your children. I also like having my summers off.
Q: What is the best/worst part of your job?
A: The best part: I love cooking, baking and making food for others. I get to do that on a daily basis. The worst part: We are still looking for a full-time person. The staffing shortages are challenging at times. We do our best every day to provide quality service to our students and staff.
Q: How many meals do you serve on an average day?
A: We serve between 550 and 600 meals a day.
Q: What is a normal work day for someone in the kitchen?
A: I am here very early. I arrive at 5 a.m. and start up our kitchen. My staff start showing up at 6 a.m. We start preparing lunch. We serve breakfast at 7:30 a.m., clean up from breakfast and start setting up for lunch. We serve lunch, clean up from lunch and make sure we have everything ready for the next day.
Q: How much input do you have on the menu or food choices?
A: I make the menu based on Federal nutritional guidelines. We do receive products from the USDA, called commodities, that we also use to prepare menu items.
Q: If you could make one change in the school lunch program what would it be?
A: I would love to see the guidelines for school lunches change so we can offer bigger portions to all students. I understand that having a well -rounded diet is important, but I think some kids, middle school, for instance, who should receive more food. They are growing. Their appetites’ are growing.
Q: Can you share a story of a time a student made your day or thanked you?
A: It was a day when we were short staffed and I was running around trying to cover a couple of different positions. A student came up to me and said ” Wow, you are just everywhere today.” ” I said, “yes, I am”. He thanked me for everything I was doing and for making him a great lunch. Those are the days that remind me why I like this job so much.
Q: What is a hidden challenge of this job that you wish parents or the public understood?
A: The Federal guidelines are always an issue. Most people don’t understand them and how strict they are. Another thing the public doesn’t understand is the fact that I have to work within a budget. Yes, I would love to buy local items from our local coops, but I cannot afford to pay $20 a pound for ground beef and other items that we serve at lunch.
Q: What is the students’ absolute favorite meal, and why do you think they love it?
A: PIZZA! Who doesn’t love pizza. Our homemade pizza lunch is our best seller!
Q: What is your favorite meal to make and why?
A: My favorite meal to make is any of our lunches with soup. I love soup. We have a nice variety of soups and they all taste fantastic.
Q: What do you enjoy doing when outside of school?
A: Outside of school I enjoy doing yard work, trying new recipes, and hanging with my cats, Scruffy, Flurry, Jasper and Jack O’ Lantern.
