The Director of BVT’s Food Services program, Chef Eric Carlson, believes that continued access to nutritious meals promotes student learning and lifelong healthy eating behaviors. Our goal is to fuel the mind and body through high-quality breakfast and lunch offerings that contain fresh, nutritious ingredients. Working alongside BVT's Nutritionist Martha Pellegrino and the Food Services staff, we are committed to creating restaurant-quality school meals that adhere to the strict boundaries of the state and federal government’s nutritional guidelines which are based on USDA Dietary Guidelines
. To help BVT students and staff manage their healthy eating habits, our lunch menu
has a breakdown of the nutritional value for each menu item.
In addition to his passion for food, Chef Carlson also puts his passion for teaching to good use by working alongside Culinary Arts students. These students take a hands-on role in helping Chef Carlson and his staff prepare meals for up to 800 students and staff members per day. The experience of working in BVT’s food service program reinforces learning and introduces new skills that will have a positive impact on the students’ professional future.