In this episode of Cafeteria Confessions, we’re heading to DREAM Charter School’s newest Bronx location to explore their journey from outsourced meals to scratch cooking, led by on-site chefs. Chief Operating Officer Raymie Fernández explains how this transformation is addressing food insecurity, improving student health, and strengthening community connections. With a menu packed with culturally inspired dishes that reflect local tastes, DREAM is proving that school food can be as vibrant and diverse as its students. Plus, we hear from Dan Giusti of Brigaid, who shares why he’s passionate about bringing trained chefs into school kitchens—and how their expertise is revolutionizing cafeteria culture.

Hear from DREAM’s toughest (and most enthusiastic) critics—the students! They rave about their favorite meals, share their thoughts on healthy eating, and explain how chef-crafted menus have transformed their school experience. Packed with insights on community engagement, overcoming challenges, and empowering kids to make healthier choices, this episode showcases the transformative power of prioritizing student health and well-being.

Tune in for a behind-the-scenes look at DREAM’s innovative and inspiring approach to school food!