It’s lunchtime in a Toronto high school and chef Jesus Gomez awaits with vegetables aplenty.
On today’s menu at the Good Food Café: baked chicken drumsticks, vegetable beef tacos, green bean-red pepper salad, squash-beet salad, broccoli-carrot-cabbage slaw, baked potato wedges, vegetable pizza, green salad and fruit cups.
It’s a good-looking spread.
There’s choice, but not overwhelming choice.
The vegetables look vibrant, not like they’ve had the life cooked out of them. (The beans have actually been baked instead of blanched and remain crunchy and juicy.)
“My meals have flavour, texture and colour,” Gomez boasts in the cafeteria that serves Toronto Ouest and Saint-Frère-André secondary schools.
Almost everything is $1. A buck for a meaty drumstick. A buck for a taco, filled a quarter full, not overflowing. A buck for a vegetable or fruit salad. A buck-and-a-half if you really must have a slice of whole wheat, thin-crust pizza with mozzarella/cheddar, homemade tomato sauce and vegetables. Read More…
Jennifer Bain
The Star
Feb 25 2015
