skip to main content

Back to Basics

over 2 years ago

Bread is probably one of the most basic comfort foods with varieties and flavors found in almost every country. A dietary staple for some. In order to implement the bread baking program we currently run, I took a professional artisan bread baking class at the Culinary Institute of America.

Our baking program is a way for us to give a fresh and wholesome product to our students. We use all kinds of flours and ingredients, and our breads come in all sorts of sizes and shapes. As of the 2012 school year all breads must contain at least 50% whole grain according to the new dietary guidelines.

Director of Nutrition

over 2 years ago

Let's bring school food up to date!

My name is Max Huppert and I am the Director of Nutrition for the Steamboat Springs School District. I started off my culinary education at Baltimore International College and have now been in the food industry for 15 years. When I was chosen for this position I was determined to change the perception of school food and create a healthy, nutritious menu that would be free from preservatives and made from scratch. I am committed to use fresh quality products and do not use any of the commodity items that you will find in all other public schools. Me and my crew make food - we don't just serve it!

From STEAMBOAT TODAY,  archive for Wednesday, January 19, 2011

"Last week had natural disasters, political turmoil and crazy weather. None shocked me more than the Jan. 11 lunch menu for Strawberry Park and Soda Creek elementary schools. For those of you who missed it, the K-5 kids were offered only a vegetable frittata with grilled baby octopus and focaccia bread. The high school kids with more sophisticated palates were offered scampi on couscous with garlic bread and roasted veggies. South Routt offered a burger and fries, and Hayden had spaghetti Bolognese. Christian Heritage School did their usual takeout because they don’t have kitchen facilities. My son can eat me under the table at the sushi bar, but even he has a tough time with whole baby octopus and its texture issues. I was curious, so I went over to Strawberry Park for a taste of the little clingy buggers dressed in citrus, Frank’s Red Hot sauce, and one other ingredient I can’t remember. As two teachers and I were getting a sample, in walked Max Huppert, the school district’s director of nutritional services. He obviously knew the menu choice would raise a few eyebrows, so he was making the rounds. “The kids at Soda Creek are eating it up,” he boasted. I had a taste and it wasn’t bad. It needed a bit more citrus, in my opinion, but that is way beside the point. You might think that I’m leading you down a path of disapproval, but nothing could be further from the truth. Other than diction, and audience, I applaud Max for being innovative. It’s more than I can say for many eating establishments in town. Rock on, Max."

Bill Doyne
Steamboat Springs

Staying Healthy

over 2 years ago

The Nutritional Services at Steamboat Springs School District strive to provide healthy, nutritious food made from scratch that is low in sodium, sugar and saturated fat and without preservatives.

If your child has a food allergy. Click here to see the pictures we use to identify the most common food allergies.

Here are the 2015/16 lunch prices:

  • Elementary School: $3.50
  • Middle School: $4.00
  • High School: $5.00
  • Breakfast: $2.50

Last update: 06/23/15

Max Huppert
Director of Nutrition


over 2 years ago

And the Award goes to...

As an institutional kitchen we use a lot of materials and water. Our goal is to have as little impact on our community as possible. The Nutritional Services recycle all its paper, plastic, glass and metal. At both elementary schools we are able to use washable plastic plates and metal silverware. All our facilities use Eco-Friendly chemicals. For the efforts done so far The Nutritional Services have gotten the 2008 Recycler of the Year Award from the City of Steamboat Springs.

In supporting the health of the oceans we purchase seafood recommended by the Seafood Watch, a program of the Monterey Bay Aquarium that researches and analyzes popular wild-caught and farmed seafood.

What's Fresh Today?

over 2 years ago

As an added bonus for our students we offer a diverse and ever changing supply of fresh fruits and vegetables determined by the growing seasons, market availability, and price. We try to bring in items that are new and exciting while bringing new flavors that the students might not otherwise get to try. Our deli meats and cheeses give the students another (very popular) option for lunch. We slice all our meats and cheeses in house and with the use of fresh, home baked breads our sandwiches become a great tasting and filling meal.
As every school is different in its facility and thus offers a new experience as the students move to the next building in conjunction with moving up in age.