Chris Harriman, Coordinator of Culinary Operations, Virginia Beach City Public Schools
In just over a year, Chris has made a significant impact for a district with 82 cafeterias, ranging from pre-K to high school. With a culinary career that evolved through various sectors, Chris brings a wealth of experience and a fresh perspective to the role, transforming school dining experiences for nearly 40,000 students daily.
Chris's culinary journey began as a dishwasher during summer breaks and through a variety of foodservice environments. When his parents purchased an inn in New Hampshire, Chris honed his skills further by working there.
Seeking formal training, Chris attended culinary school in Vermont. After completing his education, he moved back to Virginia and entered the world of contract foodservice, primarily with the Compass Group. For close to 20 years, Chris worked in hospitals and business and industry (B&I) settings, eventually ending his tenure with a retirement community. These roles required adaptability to a wide range of dietary requirements.
Chris was drawn to the school district for the opportunity to make a difference in students’ lives and a better work-life balance. Unlike hospitals, schools offer a more predictable schedule, allowing Chris to spend more time with his family. The chance to work with children and introduce them to new foods was another extremely compelling factor. He says, “It’s amazing to see a young student try something they’ve never had before — like the chocolate hummus we’re piloting. To see their faces light up because it was nothing like they expected is so rewarding.”
Under Chris’s leadership, the district has implemented several innovative feeding plans. One notable initiative is the supper program that’s available at 17 schools which offers a full meal between 2:30 and 4:00 PM. This extra serving ensures students receive the necessary nutrition even after school hours.
Chris is a strong advocate for scratch cooking, with over 69% of the district's meals prepared from scratch. Since 2018, the district has been adding “baker cooks” to each school, focusing on fresh, high-quality ingredients. This initiative includes school gardens and culinary cohort classes for training, encouraging staff to further their education at local culinary schools. By offering stipends and educational pathways, the district addresses staffing and pay issues, providing valuable tools for career advancement.
At the heart of many of their from-scratch recipes are mixes and bases from General Mills Foodservice. Rounding out their menus are plenty of individually wrapped items along with popular cereal choices from the brands students know and love.
To accommodate the large number of students, particularly at high schools with only one lunch hour, the district has introduced a food truck that offers the same meals as the cafeteria but in a more convenient location. Additionally, vending machines that use student ID numbers dispense reimbursable meals to provide further dining options.
Chris values the diverse experiences and tenure of his team, which includes members who have been with the district for over 25 years. Working closely with Nick Vedia, the district’s sous chef who has been with the district for close to four years, Chris appreciates the collaborative environment where ideas are freely exchanged. This site-based management approach is crucial for effectively overseeing 82 schools.
Chris's leadership style is characterized by trust and empowerment. He encourages his team to leverage their strengths and expertise without micromanagement. His primary focus is always on the students, ensuring that all decisions benefit them. He says, “We’re here for the kids and teachers. That’s our #1 priority; everything else builds off that.”
Nick, a key collaborator, praises Chris for bringing a fresh perspective and asking insightful questions that drive growth and improvement. Chris's ability to unify the team and enhance communication has been instrumental in aligning everyone towards common goals.
Looking ahead, Chris aims to further promote scratch cooking and incorporate fresh proteins into the menu, enhancing both flavor and nutritional value. By the 2024-25 school year, the district plans to shift to a three-week menu cycle, allowing for greater variety and consistency.
Training and supporting baker cooks to ensure they are confident and skilled in their roles is another priority. Chris's vision is to create a robust, efficient foodservice operation that prioritizes quality, nutrition, and student satisfaction.
Chris advises those in the foodservice industry to remain open-minded and attentive. He says, “Listen to what's going on around you; don't assume you know everything because it's very different than other foodservice sectors. Talk to people and pick their brains.”
Nick offers an apt summation for what Chris brings to table when he says, “To be a Trayblazer, you must be passionate, forward-thinking, and have the big picture in mind. They must be a leader in their community and a patriot to their country. Christopher Harriman is that and so much more.”
Chris's journey from dishwasher to executive chef and culinary coordinator is a testament to his dedication, adaptability, and passion for foodservice excellence. His innovative approaches and commitment to quality have significantly enhanced the dining experience for thousands of students, setting a high standard for school food programs everywhere.