Gourmet Food at School: DREAM’s Bold Move to In-House, Scratch Cooking

In the heart of the Bronx, DREAM Charter School is doing something radical—something that’s shifting the way students think about lunch and reshaping the role food plays in the school day. DREAM isn’t just serving meals; they’re building a movement. 

In our this episode of Cafeteria Confessions, we visited DREAM’s newest campus, a 200,000 square foot building with commercial kitchens on three floors. For the first time in the network’s history, they’ve moved away from fully outsourced food service and taken the bold step of hiring a chef and kitchen staff to cook from scratch, in-house, every single day. 

Building Whole, Healthy Kids 

“We’re not just closing the achievement gap—we’re building whole, healthy kids,” says Raymie Fernández, Chief Operating Officer at DREAM Charter School. With 89% of students qualifying for free or reduced-price meals, food insecurity remains a pressing challenge in the communities DREAM serves. A 2018 study found that one in four residents in East Harlem and the South Bronx experience food insecurity daily. DREAM’s food program is designed to be part of the solution, offering not just nourishment, but stability and support where it’s needed most. 

The school now offers three meals a day: breakfast, lunch, and snack, with plans to add supper in the next five years. Participation has skyrocketed. Lunch participation doubled, and breakfast participation rose by 10% within the first year of launching their scratch-cooked program. 

What was the key? According to Raymie, “We didn’t just change the food. We built the program with the community.” 

Powered by Partnership 

To make this transition possible, DREAM partnered with Brigaid, the organization led by Chef Dan Giusti, former executive chef at the world-renowned Noma. Brigaid places professional chefs into institutional food programs, most often public schools, to bring culinary excellence and systems-level support. 

With their partners, DREAM tackled everything from compliance and reimbursement applications to hiring and staff training. They also partnered with local culinary programs to source talent for their kitchens.  But it wasn’t just about hiring chefs. DREAM engaged students and families at every step, hosting focus groups, conducting menu reviews, and doing taste tests. The result? Menus that reflect the community’s culture and flavor while still meeting federal nutrition guidelines. 

When School Lunch Reflects Home  

“It tastes like gourmet food—like my mom’s cooking,” one fourth grader at DREAM told us, beaming from his seat in the cafeteria. And he wasn’t the only one who felt that way. Students enthusiastically praised favorites like mac and cheese, meatball subs, grilled cheese, and the ever-popular chop cheese—a beloved New York staple that DREAM has reimagined with a healthier twist. The difference in quality hasn’t gone unnoticed. “It’s so warm and delicious,” one student shared. “At my old school, the food was stale and cold.”  

Students also recognized the effort to serve healthier food. They described vegetables, salads, and balanced meals with a sense of pride and even offered their own menu suggestions. Chipotle-style burrito bowls were a hot request. 

The Realities of Running a Restaurant in a School 

Operating a self-managed school kitchen isn’t easy. DREAM had to learn the ins and outs of food compliance, inventory, labor, and more. “You’re basically running a restaurant on-site,” said Raymie. But with the right team, the right support, and the right values, they’ve shown it’s possible. 

As Chef Dan reminded us, “Catering to all types of kids at volume is really difficult, especially when you’re working with limited resources and trying to stay within tight budgets.” 

And yet, DREAM is doing it and doing it well. 

Advice for Other Schools Ready to Make the Leap 

Raymie’s advice? Start with leadership buy-in. Then invest in your people. Set high expectations for your food, your staff, and your systems. Make your policies reflect your priorities. 

It’s clear that DREAM’s meal program isn’t just about feeding kids. It’s about investing in their health, dignity, and potential. And when you do that, the results go far beyond the lunch tray. 

Want to hear more? Listen to DREAM’s podcast on your favorite platform here. https://www.sfwgroup.org/podcast/episode-01