Aramark is strengthening the connection between culture, cuisine, and career exploration through an expanded Chef Council program at Chicago Public Schools (CPS). The year-long initiative pairs local chefs with CPS Career and Technical Education (CTE) culinary programs to inspire students interested in culinary careers while enhancing school meals.
During the 2025–26 school year, Aramark Student Nutrition’s CPS team expanded the Chef Council from a single-chef residency model into a multi-partner program, creating opportunities to collaborate with a different community chef each month.
Through hands-on cooking demonstrations, classroom engagement, and menu integration, the program connects real-world culinary expertise with student learning while introducing authentic flavors into CPS lunchrooms.
“The Chef Council reflects Aramark Student Nutrition’s broader commitment to student engagement, culinary innovation, and community partnership—using food as a tool to connect education, culture, and opportunity for the students we serve in Chicago Public Schools,” said Jenny Bracamonte, Aramark Student Nutrition District Manager.
Beyond classroom activities and menu integration, Aramark Student Nutrition at Chicago Public Schools is exploring ways to build a workforce development pipeline by establishing training and/or internship opportunities for CPS students through the Chef Council program.
Throughout the school year, Aramark Student Nutrition’s team at CPS has partnered with several Chicago-based chefs and restaurants to deliver interactive culinary experiences:
Chef Luis Velasco, Chef Manager at Aramark Healthcare+, worked alongside students at Juarez High School to prepare traditional sopes, sharing his personal journey of reconnecting with his Mexican roots through food.
.png)
 (1).png)
At Curie Metropolitan High School, Chef Sara Parthasarathy, co-founder of Flavor Temptations, led students through cooking demonstrations of butter chicken and curried potatoes while discussing how her Indian heritage influences her culinary work.
Chef Carlos “Loso” Hernández and Chef Salvador "Shade" Cervantes of 47th Street Bistro partnered with Dunbar Vocational Career Academy students to prepare a Three Sisters quesadilla, highlighting the cultural and historical significance of corn, beans, and squash. Those same ingredients appeared on CPS menus throughout the month.
 (1).png)
.png)
Chef Nia and Chef Robbie of Peach’s Restaurant and Rome’s Joy Companies collaborated with Simeon Career Academy Culinary Arts students for a winter-themed cooking demo. Students prepared Peach’s signature biscuits, which were served with a cheesy sausage soup made by the chefs.
Sign Up for News Alerts
