Where we come from
Founded by former Noma head chef Dan Giusti, Brigaid started challenging the school food status quo by putting professional chefs into public schools to cook real, wholesome food from scratch. Brigaid’s model has always been fueled by the belief that every decision about the school dining experience should be made thoughtfully and with care. We’ve been able to execute this vision in New London, Connecticut, working with the foodservice team to replace their processed, heat and serve program with scratch-cooked meals prepared daily in each kitchen.
Brigaid partnered with New London Public Schools starting in 2016 as we launched our first pilot program. There are now five chefs in the district working with the original kitchen staff to execute a scratch-cooked menu. In our first year, we served over 800,000 meals!
Beyond the chef hiring and training process, Brigaid also assists in managing the program and has developed each menu and recipe used in the school district since the beginning of the partnership. The success of the New London pilot led New York City Public Schools to launch its own Brigaid program in the Bronx in the fall of 2018.