Nourishing Knowledge: East food service workers boost academic success with meals

April 30, 2026

East High School food service workers are fueling the futures of hundreds of Spartans one nutritious meal at a time.
 
A dozen East employees help students succeed in their classes with their food management and preparation talents. They assemble food items like meat, bread, fruits, vegetables, whole grains and desserts multiple hours each morning for everyone to enjoy. They are part of a 390-person districtwide team that serves nearly 35,000 daily meals at LPS buildings.
 
Susan Zander has a front-row seat to that hard work every day. Zander is East’s kitchen manager and oversees a group that produces a vast amount of food. She praised her staff as she placed tomatoes and onions into a new slicing machine. She then brought full containers of fresh vegetable pieces to a counter for employees to include in handmade sub sandwiches.
 
“They’re all such hardworking people,” Zander said. “They’re all on time and they all have the same goal. We want to support the students during their academic day. That’s the most important thing we do. We want to provide something that they want to eat and they’re looking forward to eating.”

Lori Tommerue grabs pieces of breaded chicken with both hands in East High School's cafeteria. She is wearing plastic gloves as she takes the chicken pieces.

An East High School cafeteria worker places shredded lettuce on sub sandwiches. There are 16 sandwiches on the metal tray, which is on a countertop in one area of the kitchen.

Susan Zander uses a machine to slice tomatoes for a school meal this spring. She has her left hand on the control mechanism of the slicer and is looking down at many tomatoes coming out of the bottom into a tray.
 
The same amount of care happens across the school district each day. LPS Director of Nutrition Services Andrew Ashelford said food service workers directly influence the health, learning and overall well-being of students. They order food and supplies, schedule menus, maintain equipment, examine federal food guidelines and requirements, coordinate special dietary needs, review free and reduced meal applications, prepare business invoices and make meals with their culinary knowledge.
 
“Students who eat a well-balanced meal focus and perform better in class,” Ashelford said. “Nutrition staff also support emotional and social well-being by providing a consistent and welcoming cafeteria environment that allows students to feel safe and cared for. I am proud of the nutrition services staff at LPS for the work they put into feeding the students on a daily basis.”
 
LPS serves approximately 1.5 million breakfasts, 4.3 million lunches and 208,000 snacks each year. That process begins at the Nutrition Services Distribution Center, which features a warehouse of food products and materials. Workers then transport items to eight LPS central kitchens and dozens of smaller production kitchens. The school district plans meals based on historical data, current food dietary guidelines and product availability.
 
Employees like Ana Wood, Ramiza Mujkic and Terry Mylander take it from there. Mujkic, who is East’s head cook, has been with LPS for 12 years. She spent part of one morning working with containers full of carrots, corn and broccoli for students to eat. She said it is rewarding to know that the team’s many hours of work are well worth it.
 
“You see those kids from their first day of ninth grade to the day before they go to college, and you get to know them,” Mujkic said. “I feel really super being able to give them food that I know is going to help them. I love food and I love being in the kitchen, so this is a great place for me to be to help out.”

Ramiza Mujkic smiles as she prepares to place a rectangular metal container of carrots into an oven in the East High School kitchen.
 
While Mujkic was working in the kitchen, Ana Wood staffed a spot by a large conveyor belt oven. She placed trays of breaded chicken pieces on the conveyor belt for a 13-minute cooking trip through the oven. After the pieces were ready, she took the trays to a counter where she created chicken sandwiches. She then individually wrapped each sandwich for students to pick up for lunch.
 
Wood said it is meaningful to watch students react with delight as they explore their menu choices. That day’s options included chicken sandwiches and tenders, salads, pears, cheeseburgers, corn, broccoli, carrots, Jello salad and supreme pizza. There were also more than 100 turkey breast sub sandwiches filled with lettuce, cheese, tomatoes and onions.
 
“I love to see the faces of the students coming through the line,” Wood said. “It’s a good feeling to know that you’re helping them.”

Ana Wood prepares chicken sandwiches in East High School's cafeteria one morning this spring. She has placed a chicken sandwich on a piece of plastic tinfoil and is preparing to wrap the sandwich in it.
 
Back in the main kitchen, Mylander concentrated on assembling breads and pastries for the Spartans. He began his role as head baker at East this past November and said he has enjoyed the position. He bakes 250 dinner rolls on a typical day, and he makes dozens of desserts like chocolate cake, cookies and blueberry crisp.
 
“I really like being around the kids,” Mylander said. “They bring a lot of energy here. I really enjoy making food for them.”

Terry Mylander uses both hands to lift a large tray filled with 70 bread rolls in the East High School kitchen. He is wearing an East High School baseball cap and glasses.
 
Additional jobs like packaging salads, loading soft drinks into refrigerators and processing a full bushel of cucumbers take place before any Spartan reaches the cafeteria. The team then moves into the meal portion of the day. Employees serve items to students, monitor how much food is being used and restock trays and bins as needed. The first lunch period at East begins at 10:35 a.m. and the final lunch gate closes at 1:02 p.m.
 
Mujkic said she is proud to be part of a group that is fueling the futures of so many people.
 
“Every single plate of food is important for someone,” Mujkic said. “That’s the way I look at it. Every single person needs a good meal during their day, and that’s what we can provide them. It feels really good to know that.”
 
Discover how LPS Nutrition Services is impacting the lives of thousands of students each day.
 
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Published: April 30, 2026, Updated: April 30, 2026

Ana

East High School food service worker Ana Wood prepares chicken sandwiches in the school cafeteria for students. She is one of a dozen East staff members who are providing nutritious meals for hundreds of Spartans.