Sprout CNP

10/08/2026

Ingredients in. Delicious food out. Watch the full transformation.” 🎥

10/08/2026

Thank you Louisiana Fit Kids! And thank you to SFSPac Food Safety and Sanitation-K12 for sponsoring Sprout CNP sessions for encouraging operational efficiencies that reduce food and labor costs.

10/08/2026

Thank you School Nutrition Association of Louisiana for hosting our sessions and for SFSPac Food Safety and Sanitation-K12 for sponsoring Sprout CNP to present two of our trainings encouraging operational efficiencies to reduce food and labor costs.

10/08/2026

Thank you for the invitation Urban School Food Alliance! We enjoyed connecting with your members, participating in the sessions, and showcasing our SproutCNP On-Demand Training and Technology Membership!

10/06/2026

Juliet Schor, Professor of Sociology at Boston College, author of The Overworked American, calls Labor of Lunch by Jennifer E. Gaddis a "must-read for anyone who cares about children, food, education, labor, or well-being."

If you want a captivating read combined with peer discussion, SproutCNP's Director Community book club is the place. If you're already a member of the Community and want to join, please email [email protected].

Not a member of the Director Community yet? Schedule an inquiry call today by clicking this link: [email protected]/" rel="ugc" target="_blank">https://outlook.office.com/book/[email protected]/

Only a few spots remain! Join today!

10/06/2026

Renovating a kitchen or building a new one? Bring this to your next contractor meeting: a perforated pan (and this video!).

Chef Cyndie has a sink tip that saves backs and prep time for years to come. A small ask now, big payoff later.

Watch before your next walkthrough.

10/06/2026

10/01/2026

🌶️ Tired of pepper seeds all over your board? Chef Andy is here for you.

Trim the top off, bring the pepper and your knife to the edge of the board (flat knife, fingers out of the way), insert the knife, and roll the pepper back as you move forward. Seed pod and most of the seeds come out clean. Works on jalapeños and bell peppers.

What kitchen hack do you use the most?

09/29/2026

🍋 Quick kitchen science from Chef Cyndie.

Lemon juice, pineapple juice, orange juice. They're all acidic and known for keeping cut fruit from browning.

But here's the most useful part: a mix of 1 gallon water to 1 teaspoon salt works too, even though that mixture is nearly neutral on the pH scale.

Watch Chef Cyndie to learn the chemistry behind this. Tag someone who needs to see this before their next prep shift.

09/25/2026

🍌 Peeling bananas off the stem one at a time? There's a faster way.

Wash your bunch, line it up on the board, and cut straight through the stem. Done without picking them apart by hand.

Bonus: counting stems left on the board = an easy way to track how many you've prepped.

What fruit or vegetable do you struggle with the most? Tell us in the comments.