Food Service Director of the Month - Loretta Zullo, MA, RD, SNS

Loretta Zullo is a registered dietitian, a school nutrition specialist and has a master’s degree in Organizational Management. She is the Director of Food and Nutrition and Auxiliary Services for Mesa Public Schools in Mesa, Arizona. Mesa is a K–12 district with 69,000 students and operates the national school lunch and breakfast programs at 86 sites with an operating budget of $27,000,000 and approximately 700 employees.

Loretta has worked in various areas of school food service since 1977. Upon graduating with a BS degree in Food and Nutrition form Arizona State University, she completed an American Dietetic Association internship in Milwaukee with Milwaukee Public School’s Food and Nutrition Department. After completing the internship, she worked for one year as a Food Service Director for a small school district in Wisconsin. In 1979, she went to work for the dairy farmers in Wisconsin as the Executive Director of the Dairy Council of Wisconsin.

In 1982, Loretta moved back to Arizona and went to work for CFS Continental, a full line food service distributor, as the Healthcare & School Bid Specialist. While at CFS Continental, she acquired valuable experience that has served her well in her current capacity. In 1995, Loretta returned to school food service when she joined the staff at Mesa as an Area Supervisor in the Food and Nutrition Department and became the Director in 2002.

Loretta has been active in the School Nutrition Association at the chapter, state and national level. She has served on many committees, been President of the Eastside Chapter and served as President of the School Nutrition Association of Arizona in 2004 – 2005.

Loretta feels very fortunate to have a career in school foodservice where the work makes a difference in the lives of school children everyday. She is as passionate about her work today as she was on that first day of her internship in Milwaukee. Loretta is at home in Mesa Public Schools, not only as an employee, but Loretta also attended Mesa schools from first grade through high school when she graduated from Westwood High School. When people ask her how long she’s been with the district, she likes to say since 1960.

LORETTA'S RECIPE: HOMEMADE CHEESE ENCHILADAS

Yield: 90 Enchiladas
Serving size: K-6 = 1 enchilada with pinto beans, 7-A = 2 enchiladas

INGREDIENTS

PREPARATION

1. Place 80 qt. paddle in the middle of the 80 qt. mixing bowl using expander on bowl. Steady paddle as you put all the cheese around the paddle. Raise bowl and connect paddle.
2. Mix well to incorporate all ingredients. Add warm water slowly mixing on low speed.
3. Spray 2 ½” steam table pans with pan spray.
4. Using a #24 scoop, place 1 scoop of cheese mixture in the center of each 6” flour tortilla. Fold over and roll.
5. Place enchiladas seam side down in 2 ½” steam table pan in 3 rows of ten for a total of 30 per pan.
6. Cover enchiladas with hot enchilada sauce (approximately ½ gallon per pan).
7. Heat in oven at 325 degrees F for 5 – 8 minutes or until cheese mixture is melted.
8. CCP Heat to 165 degrees F or higher for at least 15 seconds. CAP Hold at 140 degrees F or higher.
9. Garnish with shredded cheese.

*The green chiles could be hot, you might want to adjust the amount.

Special Tip: When sending to the elementary school, send 1 gallon of sauce per pan of enchiladas and they will add it when they heat them.

Previous Food Service Directors of the Month in 2010

October - Esther Quesada - German Chocolate Topping Recipe

September - Kim Terry - Cheese & Bacon Quiche (Quiche Lorraine) Recipe

July - Raul Jacques - Tangy Chicken Breasts Recipe

June - Jim Hemmen - Thai Lime Pork Chops Recipe

May - Kari Frederick - Easy Chocolate Cupcakes Recipe