New Haven Independent

The Food Dude enters on the heels of turmoil about food quality and labor problems with the departing Aramark corporation’s management of the school system’s food program. Cipriano’s piece de resistance on his c.v. is the incorporation of local food and food excitement into kids’ lunches. His appointment sends a positive local produce message.

“Chef Tim ” is also known as the Local Food Dude on his blog and on WFSB Channel 3. Here are a few other thoughts he shared.

NHI: Shall we call you Chef Tim?

TC: Sure.

NHI: What lured you to throw your hat in the ring in New Haven?

TC: I’m currently directing the food services in Bloomfield, for six schools. New Haven will give me a chance to work with a bigger population of kids, much bigger.

NHI: We’ve read that you have done a lot of work with local farmers, and their role in New Haven, as you probably know, seems to be growing. How do you see your role here in that regard?

TC: Oh, it’s important. For me the pleasure is not only feeding kids local food, but showing the kids where the food comes from. Teaching the kids themselves how to work with local farmers.

NHI: Do you consider yourself a chef and a teacher, or both?

TC: Oh, definitely a chef first. I’m not a teacher professionally, but just like teaching kids how to enjoy different foods. I especially like to create fun dishes for kids. I love to see their faces when they bite into something … and all the lights go on.

NHI: How did you come to work in this aspect of the food world?

TC: After my training, I worked in both restaurants and corporate food service. I just found my way into the schools. Then the School Nutrition Association ran a program called “Breakfast with the Farmers,” and that really spoke to me. They talked about their experiences, and I found it very exciting.

NHI: I noticed you’ve been working on a farm-themed Pre-K in Bloomfield. Many of New Haven’s schools are themed as well. Would you be interested in being part of a culinary- or food- or agriculture-themed school?

TC: Oh, absolutely.

NHI: What do you see as your biggest challenge?

TC: Well, in general finding ways of tying in local foods with the school lunch program and its sources. It’s a big job.

NHI: We’ve read that you’ve especially liked watching kids the first time they try something they might normally have turned their nose up to, such as a roasted beet. Will you be introducing the roasted beet for the first lunch you serve on the first day of school in September?

TC: Whoa, we make changes by taking baby steps!

NHI: You have three kids. What kinds of eaters are they?

TC: They’re like all kids, picky. Actually one son eats everything, and the other son doesn’t like bread. So he eats just the contents. I really don’t know what he does with the bread. My daughter is picky also, come to think of it.

NHI: And yourself, as a child?

TC: Me? I ate everything.

NHI: Thank you, Chef Tim, good luck, and bon appetit!