By Amanda McGregor
SALEM — Deborah Jeffers has grappled with broken kitchen equipment and long days, and she's had to pitch in to make meals, but she believes a turnaround is beginning in the school food program.
Jeffers, formerly the cook at the Horace Mann Lab School, was appointed interim food service director in August.
The program has been losing money for years and drew public attention and debate when it was nearly privatized in June. Jeffers and her colleagues are charged with turning the tide.
"We definitely put in many hours," said Jeffers, who has been working for the schools for 16 years, "but it's rewarding."
In the month since school opened with revamped menus, the number of students buying breakfast at Salem High School has doubled — from 1,296 last year to 2,431 this year. The final September numbers aren't all tallied yet, but overall meal participation rates appear to have increased districtwide, said Cindy Theriault, who manages program finances.
A major goal of the new regime has been for all public school families to return free and reduced-price lunch forms, whether or not they qualify for assistance. The higher the return rate, the more money the school district gets from the state, Jeffers said.
So far, 80 percent of students have returned the form. Last year, fewer than 50 percent did, although the program didn't previously keep records, according to Theriault, who came on board with Jeffers over the summer.
They credited Superintendent William Cameron and the school principals for helping them get the word out about the forms, including automated phone calls to students' homes.
"We've gone and introduced ourselves to all the PTOs," said Jeffers, "and we're available to talk to parents."
Jeffers said she is taking advantage of commodity ingredients sold at a lower price by the government, and they are applying for grants to buy more fresh fruits and vegetables. Jeffers is also working to hire 10 new part-time helpers.
"We're going to ramp it up again once we have the staff we need," she said, "and start making hummus and other foods."
There have been obstacles along the way. Jeffers said she inherited much more broken equipment — steamers and dishwashers — than anticipated. The van that delivers food to the schools needs major repairs, and she has received some parent complaints about meal options.
Last spring, Jeffers, Theriault, and two other Salem women crafted the plan they are now implementing to keep the food program in-house and turn a profit.
Patti Morsillo is in charge of the computer system, and Patrice Toomey is working to acquire grants.
"I'm worried about the money," said Jeffers, who is cautious about declaring success so soon. "But the girls — the (cafeteria) employees — are amazing. They put in extra time here."
Salem High now boasts a new coffee bar in the mornings and an "a la carte" service during lunch that sells specialty sandwiches and pizza.
"It's completely different," said high school cook Jyll Hudson. "I have Deb (Jeffers) working with me in every way. We collaborate and everybody's really happy with the food."
