A server, one of thirty-eight, prepares bowls of chili made with beef from cows raised from a local rancher as part of the Farm to School Grant program. Cheney schools focus on healthy, locally-sourced ingredients in their food. They serve over 5,000 meals within the school district.
CHENEY – For those who attended Cheney schools in the past, the school lunch menu may bring back some memorable, if not questionable, meals. The infamous "mystery meat" could best be described as fear in patty form, and pizza day featured a square slice tough enough to double as a Frisbee. But times have certainly changed in Cheney's cafeterias.
Thanks to the Farm to School Grant program, school lunches in Cheney today are a far cry from the past. Now, students enjoy meals that resemble restaurant-quality dishes, focusing on healthy, locally-sourced ingredients. This transformation was spearheaded by LJ Klink, Cheney School District's Executive Chef and Director of Nutrition Services, who coordinated and applied for the USDA's Farm to School Grant.
The program connects schools with local farms and ranches to provide fresh, nutritious foods for students. "The goal is to source more locally grown food, provide nutrition education and offer healthier options," explained Klink.
Klink's experience and expertise have been crucial to the program's success. A Cheney High School alumnus, Klink is a classically trained chef with numerous culinary awards and certifications. In his earlier days, he spent eleven years as the executive chef at his family's restaurant, Klink's at Williams Lake, and even cooked for a billionaire in Alaska, preparing high-end healthy dishes. His culinary skills were featured on the Food Network, where he appeared on the pilot of Extreme Chef, and he was inducted into the American Academy of Chefs in 2022.
When Klink took charge of Cheney's school food program, they were serving about 1,800 meals a day. Today, that number has grown to over 5,000 daily meals across the district. His farm-to-school approach recently showcased local beef from Double Four Ranch, just outside Cheney. "The cows are grass-fed, and the meat was processed according to USDA standards," Klink said. "We ground the whole cow, meaning all cuts were used to make the hamburger for the chili."
Students enjoyed the locally-sourced chili, and as an added treat, the kitchen staff made cinnamon rolls-without sugar or preservatives. "We watched as the kids grabbed the rolls, and they disappeared fast!" Klink shared.
Last year, Klink and his team introduced students to fresh, Washington-caught salmon, a first-time experience for many. "Not everyone liked it, but at least they tried it," Klink said. "Those who enjoyed it came back asking for more."
Cheney's school food program now operates with a staff of 38 and eight cooking kitchens, all of which Klink visits regularly to ensure the food meets his high standards. Beyond his culinary talents, Klink has dabbled in acting, with appearances in Green Room, Z Nation, and Grimm.
Klink emphasizes the importance of connecting with students over lunch. "My staff doesn't just dish out food. They talk to the kids, ask them what they like, what they don't, and learn about their tastes. We build relationships with our students to help them develop healthy eating habits."
The Farm to School program is not just about serving better meals-it's about improving child nutrition, supporting local economies, and raising students' awareness of sustainable agriculture and healthy eating practices.
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