We’re trained chefs taking on a new challenge:
Our mission is to transform the way our kids eat and grow by bringing the skills we’ve honed in the restaurant world into the schools and community around us.
We believe lunch should be longer than 22 minutes. We believe that our kids deserve real food, cooked with care and passion by a chef whose full-time job is to work in schools. We believe that eating should be a positive, healthy, and person-to-person experience – and we believe that we can accomplish that in an efficient and cost-effective way.
This challenge won’t be solved overnight — but we’re confident we have what it takes. We’re open-minded, and ready to take risks. We know food, and we know what it takes to feed a happy customer. We’re ready to listen, collaborate, and learn. And we’re determined to get the job done.
Frequently Asked Questions
So who are you?
Brigaid was founded by Dan Giusti, the former head chef of one of the world’s top restaurants, Noma, in Copenhagen. We’re a growing operation, but we’re dedicated to our mission: transforming the way schools serve meals to America’s schoolchildren. Brigaid helps schools rethink the design and functionality of their kitchens by recruiting and putting talented chefs in school kitchens to serve kids and communities.
What’s wrong with school meals right now?
School meals are in serious trouble — but the biggest challenge we face is attitude.
There’s no doubt that it’s hard to build a delicious and affordable school lunch program under the current federal reimbursement model of $3.07 (including labor and equipment expenses), but we won’t let that stop us.
Too many people are intimidated to cook a healthy, nutritious meal that kids will enjoy. Too many people admit defeat before even tackling the problem. But we know our kids deserve real food, and we’re ready to take it on.
How will Brigaid actually make a difference?
Brigaid is bringing a new approach and a unique capacity to the problem of school lunches. We’ll partner with local schools and communities to put highly trained chefs into school kitchens to cook meals full-time. When school kitchens are in disrepair, we’ll work with administrators to refurbish them. When there aren’t any kitchens at all, we’ll work alongside schools to help build new ones that are effective and sustainable.
But Brigaid isn’t just about bringing in something new. We’re dedicated to listening and working with the staff who are already there — and who know the schools, communities and students better than anyone. We’ll invest in their professional training, and forge a new kind of team that draws on the best of restaurants, schools, and more.
Most of all, we’re determined. If the model doesn’t work, we won’t quit. We’ll learn. We’ll try something new. And we’ll continue working to bring our kids the best experience possible.
How does Brigaid pick where to work?
We chose New London, Connecticut as our first pilot program. We’ll establish a proven model, and expand where (and how) our work takes us as we learn more about where our impact is biggest. We don’t know where exactly we’ll go next, but we dream big — and it could be anywhere.
Can I be a chef for Brigaid?
If you are interested in becoming a Brigaid chef, please send us your resume at firstname.lastname@example.org