Lenoir Community College Culinary Department hosted the Craven County Public Schools Food Service employees in a nutrition academy focusing on new state nutrition guidelines for schools. Program Head Jeff Yourdon said the group covered recipe standardization so all meals will be the same at all schools in the system, culinary math, garnishing for presentation of foods and better eye appeal for students, sodium, sugar and fat intake, knife skills, time management, sanitation and safety. The "chefs" also prepared seven menu items each day to practice their skills learned. Pictured, left to right, front row, seated, are Denise Moore, Rachel Bechtel, and Nikki Saretto; second row, Clara Creel, Emma Sconyers, Thomas Perry, Stormey Weikel, and Bernice Galbreath; third row, Stacey Walston, Lee Bowen, Martha Hardison, Karen Sweatt, and Barbara Taylor; fourth row, James Hill, Mary Tuitt, Faye Long, Thelma Broome, and Darlene Robertson; and fifth row, LCC Culinary Program Head Jeff Yourdon, Mike Ledbetter, Mable Kilpatrick, and Lavoris Davis.