Purpose(s)/Goal:

  • Provide input and process the design elements, equipment packages and related infrastructure associated with the new Central Kitchen.

Basis for Establishment: 

  • As a result of community support (from a bond and local foundations) and a national movement to healthier scratched cooked school meals, Bellingham Public Schools is moving towards a scratch cooking model to replace the current heat-and-serve model. We have committed to open the new Central Kitchen no later than the fall of 2019.

Decision-Making Process:

  • Advisory to the superintendent regarding decisions related to design of the new Central Kitchen.

Plan of Work: 

  • Five to ten meetings during the day beginning in November 2017 and culminating in January 2018.
  • Meet 1 p.m. to 3 p.m. weekly on November 15, 22, 29, December 6, 13, 20, January 3, 10, 17, and 24
  • Work with project designers and consultants to develop recommended design elements, equipment packages and related infrastructure associated with the new Central Kitchen.
  • Keep the Food Services Transition Team updated on the design process as needed.

Meeting Dates:

Members

  • Ron Cowan, Executive Director, Capital Projects and School Facilities, Co-chair
  • Patrick Durgan, Executive Chef and Director of Food Services, Co-chair
  • Sue DeJong, Secretary, Food Services
  • Marcy Brown, SEIU Food Services Representative
  • Corinne Schenck, SEIU Food Services Representative
  • Jessica Sankey, Wellness Director
  • Curtis Lawyer, Capital Projects Manager
  • Mike Anderson, Director, Buildings and Grounds
  • Zach Ham, Associate Principal, Dykeman Architects
  • Garrett Lennon, JLR Design Group
  • Deon Richards, JLR Design Group

Responsibilities:

  • Regular meeting attendance
  • Respectful and collaborative interactions with committee members

Budget Implications:

  • Possible substitute costs.
  • Expenses will be paid from 2013 Bond funds.