Newspaper Page Text
Local chef winner in contest
of healthful school lunch
BY GALE HORTON GAY
School lunch shouldn’t be a dreaded affair.
That’s what Decatur chef Mihoko Obunai was trying to convey when she
entered the Chef Ann Foundation’s (CAF) Real School Food Challenge.
On Oct. 28 Obanai was chosen as the winner among five finalists at the
StarsChefs International Congress in New York based on taste, presentation and
overall points. Her dish, Japanese chicken curry rice, met USDA healthy meal
guidelines and was produced at a food cost of approximately $1.25, the average
budget for a school lunch in the United States, according to CAF. The national
challenge was developed to help bring awareness to the need to improve school
food, according to CAF.
“When chefs get excited about school food, it inspires thousands of school food
professionals across the country,” said Mara Fleishman, CAF CEO. “This event
has been so important for raising awareness about an issue that affects millions of
today’s youth.”
Obanai said she is very proud of the accomplishment.
Her dish is made up of potatoes, carrots, onion, curry, ginger, soy, garlic and
sugar.
The chef said it wasn’t easy.
Obunai, who is a chef at an Atlanta private school, said her children Kai, 10,
and Yohan, 14, are her inspiration. They attend City Schools of Decatur school and
she packs their lunch daily.
“They don’t eat any school lunch because it’s horrible,” said Obunai who
added that she’s watched whole trays of food being tossed in the trash by students
dissatisfied with the offerings.
Without a healthy meal, students are unable to focus and learn, Obunai said.
She said cafeteria workers need to be trained in food and nutrition to produce
healthier, tastier meals for students.
“They need to be trained properly, not just open packages and cans,” said
Obunai. “Use seasonal produce that’s tastier.”
Obunai’s dish was featured at Decatur’s Brush restaurant during October with
proceeds benefitting CAF.
She added that at the private school where she works meals are prepared from
scratch.
“It’s hard. It’s hard to train. It’s hard to leam,” said Obunai.
Mihoko Obunai shows off her Japanese chicken curry rice dish that won in a competition to
raise awareness about school lunch. Photo provided
