Turning Global Trends into CACFP-Friendly Meals

Member $24 | Non-Member $39
Earn a certificate for 1.0 CEU, Specialty 1
Can't make it live? Watch the recording through April 8, 2026

Global flavors are a huge hit on menus, but figuring out how to bring those flavors to CACFP meals can feel tricky. 

This session draws on the National Restaurant Association’s trends, focusing on Indian- and Moroccan-inspired spice blends. These flavors are easy to adjust, use spices you may already have on hand, and fit seamlessly within CACFP meal pattern requirements. 

Join this live cooking demonstration featuring tandoori-style chicken and a Moroccan-style chicken tagine, paired with brown rice, chickpeas, and dried fruit. You will also learn easy ways to adapt recipes to be more plant-forward, including vegetable-based swaps and protein alternatives, along with simple batch cooking strategies and professional seasoning techniques to elevate everyday menus. 

1. Build confidence using global flavors and spices in CACFP-compliant meals. 

2. Apply scalable recipes and seasoning strategies that are flavorful, flexible and kid-approved. 

3. Incorporate cultural variety into menus while maintaining nutrition standards and operational ease. 

Presented by:
Chef Lindsey Schoenfeld, MS, RDN
Co-Founder, Culinary Nutrition Expert
To Taste  

Chef Vahista Ussery, MS, MBA, RDN
Founder & Culinary Nutrition Expert
To Taste

This webinar offers real-time, live captions that are available in Spanish and 34 other languages.

Chef Lindsey founded To Taste with her business partner, Vahista Ussery, in 2015. In addition to working with home cooks, To Taste also supports school foodservice staff, so they meet their nutrition goals. Lindsey provides on- and off-site school meal operational services, including menu planning, recipe engineering, video production and scratch and speed-scratch production. She received her Bachelor of Science in Nutritional Science from Texas A&M University and her Master of Science in Lifestyle Sciences, Health and Wellness Coaching.

Chef Vahista founded To Taste with her business partner Lindsey Schoenfeld in 2015. Ussery helps with on- and off-site school meal operational services including: menu planning, recipe engineering, video production and scratch and speed-scratch production. Ussery received her BA from Texas Christian University. While attending TCU, she also attended the Culinary School of Fort Worth and received her culinary arts program diploma. She then went on to receive an MS and an MBA from Texas Woman's University.