Raleigh County Schools are preparing to start a new initiative to entice more participation in their breakfast program.

Starting Jan. 31 at Shady Spring High School, chefs from Mountain State University’s culinary program will prepare omelets for students who decide to eat breakfast. Those who attend will also be entered to win a door prize.

Rose Cook, director of child nutrition, explained that one of her goals has been to increase breakfast participation, particularly in the county high schools.

This “Chefs-in-the Schools Program” will be one way to draw students in, she said.

Emily D. Meadows, regional school wellness specialist for RESA 1 explained, “Our superintendent of schools Dr. Jorea Marple has really pushed for improved health and wellness and improved school nutrition, as do we all.

“A lot of our students, more than half, come to school on an empty stomach,” she said.

Together, Cook, Meadows and Darrin Butcher, school treasurer who is also serving on the planning committee, decided the breakfast program can only reach more high schoolers if they deem it worth getting up earlier for and more appealing than fast food.

Currently breakfast participation across all schools range between 71 and 9 percent, with Shady Spring High School having the lowest participation.

Taking a cue from the American Culinary Program and Michelle Obama’s work to employ chefs in school districts, Raleigh County reached out to Mountain State University’s School of Culinary Arts.

Director of the School of Culinary Arts Leonard Bailey and Head Chef Ray Lynch have been working to create a menu that appeals to students and easily served to large numbers by the current cafeteria staff.

The program will start at Shady Spring and they hope to complete one pilot breakfast in all the high schools by March and in all middle schools by the end of the school year, said Meadows.

Eventually they hope to grow the program into a social event where students can interact and listen to music.

Chef Lynch said his breakfast cookery class will be available to both cook and interact with students.

They are also working with the cooks at Shady Spring High School to give them a few tips on things they can do to make school food look more appealing.

On Jan 31, Shady Spring High School students will get their choice of a veggie or pizza omelet, potatoes, fresh fruit, and biscuit and the breakfast will begin early at 6:45 a.m.

This breakfast program will be the same cost for students as their normal rates, including those who receive free or reduced lunches, and it meets all the nutritional requirements mandated by the state.

Meadow noted that they are considering other fun menu options that may appeal to high school students, like a smoothie and baked good or a parfait.

Superintendent Dr. Charlotte Hutchens commented, “I think it is a creative, good idea, and I think it is going to be successful.”

The chefs expect at to feed between 300 to 400 students at Shady Spring High School, but are prepared to feed as many as take advantage of the “Chefs-in-the-Schools Program.”

The next school to have chefs visit will be Liberty High School.

— E-mail: splummer@register-herald.com