Package to plate: A look behind the scenes of the DHS kitchen

Cold air touches the neck of Angelika Koch as she walks into the quiet dark school. The clock on her computer reads 4:30 am. It’s just her and a staffless kitchen.

While students are at home sleeping and dreading the day ahead Koch is working on the plans for next month’s food schedule and making sure all of the supplies they need to make it come in on time.

“I get here 4:30ish sometimes 4:45… so I can get a bunch of paperwork done before anyone else shows up,” Koch said. 

What the staff does goes unnoticed by some. 

“I don’t think a ton of work goes into the lunches but with how many kids we have at the school it’s kinda hard to,” junior Brody Fox said. 

The work that goes into planning and making food for thousands of kids is extensive. 

“This is probably one of the hardest because it takes so long to prepare but it really depends,” Head cook Teresa Dameron said. “I mean pizza day is obviously pretty easy. But yeah it really depends especially if we’re understaffed. That makes a big difference.”

Some days are easier than the others but work goes on nonetheless. 

“People outside the job don’t understand, they are like ‘Well you just put food on a tray and then you do the dishes and that’s it’. That’s not it though there’s so much involved so when the options come to have another entree, the amount of staff is not gonna necessarily increase but the amount of work will,” server Michelle Murray said.

With Covid-19 causing problems with staffing issues student loved things like the A La Carte became forgotten. 

“I’ve been told that it will come back but when I’m not sure yet, they haven’t really told me anything. Hopefully it comes back, I miss it, I’m sure the students miss it,” Cook and Cashier Janice Armstrong said. 

Even students miss it. 

“I would like a la carte back since their cookies were really good but i want the toppings and sauce cart back most,” junior Noah Yon said.