Dining Services

Our food service provider, Metz, creates monthly menus. Please click below on the menu you wish to view.

Lower School (February): lunch

Middle and Upper School (February): lunch

Middle and Upper School Boarding (February): breakfast

Middle and Upper School Boarding (February): dinner

Metz sponsors a Student Guest Chef program. Students can submit a recipe they would like to share with their peers to the General Manager, Nick Drobotij, at ndrobotij@andrewsosborne.org or contact him at 440-942-3600 ext. 248.

Periodically during the school year Nick will select a recipe. He will then set a date, modify the recipe for large numbers, and schedule a time for the selected student to come in and prep and prepare the recipe for serving during their lunch period. On the day of the presentation, the student will be dressed in chef attire and will get to serve their dish to their peers.

Metz Culinary Management is the Dining Service provider. Their goal is to serve the freshest and safest foods and offer the students the best food choices while helping to develop good eating habits.

Metz Culinary Management follows the National School Lunch Program that mandates for school meals to "safeguard the health and well-being of the nation's children". Regulations are followed where lunches provide, on a one week average, one third of the Recommended Dietary Allowances for protein, vitamins A & C, iron, calcium, and calories. Also followed is that no more than 30% of total calories come from fat and less than 10% from saturated fat.

A variety of fresh fruits and vegetables are offered each day. Canned fruit is packed in light syrup. The students are encouraged to take one serving of fruit and vegetables daily. When possible salad bars are available with a large variety of fresh items.

Additionally:

A variety of wheat breads and rolls are offered daily. We are serving whole wheat pizza crust for all of our pizzas, and whole wheat pasta.
The majority of chicken items are whole products. The chicken nuggets are breaded in a whole wheat breading and baked. We serve local, hormone and antibiotic free fresh chicken.
Salad dressings are low fat and/or reduced calorie.
Our food items are "trans-fat free" as defined by the state.
No whole milk is offered. 2%, 1%, and Skim are available. Our milk is 100% hormone free and a local product.
When available, snack items are baked and limited in fat, calories, and sodium content.

Metz Culinary Management is partners with Ohio Proud. This is a program from the Ohio Department of Agriculture that promotes Ohio grown, processed, and manufactured goods. Whenever possible we support this program.

Food safety and employee safety are most important. The General Managers have attended ServSafe, a national program that teaches food safety from the point when the food enters the loading dock to when it is served. We also have Registered Dietitians as Nutrition Educators that are available for educational sessions with the students. Our mascot, Chef Metz, investigates a different healthy concept each month and guides the students with the best food choices.