HANDS-ON SUMMER TRAINING FOR SCHOOL NUTRITION PROFESSIONALS
(FRANKFORT, Ky.) – This summer, the Kentucky Department of Education’s Division of School and Community Nutrition (SCN) is collaborating with the Institute of Child Nutrition (ICN) to offer 11 sessions of Healthy Cuisine for Kids to school nutrition professionals across the state.
To view the entire state press release, click here.
Somerset Independent Schools is privileged to have Chefs Lonnie Burt and Carlin Breinig
Lonnie Burt, MS, RD, CD-N
Lonnie is presently employed as the Food & Child Nutrition Services Director for the Hartford Public Schools were she oversees the school meal program including Breakfast, Lunch, Afterschool Snacks, At-Risk Supper, Summer Feeding and the Fresh Fruit and Vegetable Program Grant. She has worked in Child Nutrition for the past 32 years and has been in Hartford since 2004. Lonnie also works as an Adjunct Professor for Manchester Community College where she teaches classes in Nutrition, Human Resources, and Food Service Safety and Sanitation, for the Hospitality Program.
Lonnie is a Registered Dietitian who earned a Bachelor’s Degree in Dietetics from Saint Joseph College, and a Master’s Degree in Allied Health from the University of Connecticut.
Lonnie is a member of the SNACT Executive Board having just completed her term as President. Previous positions include Education, Personnel, and Marketing Chairs.
Carlin Breinig, BS, Chef
Carlin Breinig is a chef with a wide variety of experience. She holds a bachelor’s degree from the University of Pittsburgh and later attended the United States Personal Chef Institute to become a Certified Personal Chef (CPC).
Carlin has previous experience as a presenter at The Metropolitan Cooking and Entertaining Show in Atlanta where she developed and conducted hands-on cooking classes for children. She was a mentor at the Culinary Business Academy Group, providing one-on-one mentoring and small group trainings to beginning chefs.
Currently, Carlin is the chef and owner of Home Cooking Personal Chef Service, a specialist with Fagor Appliance Mfg, an instructor at Cook’s Warehouse, a product specialist for KitchenAid Portables, and a library performer for Georgia Public Libraries.
In 2010, she attended the kick-off for Chefs Move to Schools at The White House. She then started an afterschool cooking club in a middle school and was recognized by The White House as a Champion of Change the following year. She is a member of The International Association of Culinary Professionals (IACP) and a ServSafe Instructor and Proctor.
Carlin is a consultant trainer for the Institute of Child Nutrition.