The FRidge is a popular gathering place to share a meal, laugh and build community.
The FRidge serves quality foods that are locally sourced from environmentally sustainable suppliers and are chef prepared on-site. Forest Ridge students learn about the importance of mindfully eating unprocessed, fresh, whole foods from a variety of sources. Our kitchen is a learning space where our students and community can explore the culinary arts.
We do not use any artificial colors, trans-fats, MSG or sulfites. We do not use peanuts and substitute with other tree nuts. The FRidge also offers delicious gluten-free, vegetarian and vegan options.
The Fridge connects Forest Ridge families to Garden Treasures Farm CSA (community-supported agriculture) box signups and deliveries in the fall.
We’re committed to fostering long term business relationships with quality, local suppliers so we can offer our students responsible, seasonal, nutritious foods.
Our Chefs partner with teachers and staff to offer culinary, environmental, and nutrition education integrated into the academic curriculum. Previous courses include Chefs in the Garden and Food Matters. Please see our student and staff testimonials, blog posts, and our Instagram for more information about the FRidge.
Cultural Cuisine Days
We celebrate the cultural heritage of each of our students by collaborating with them to prepare meals from their family recipes, home countries, and favorite foods. Cultural cuisine days allow our students to expand their palate through continual exposure to new foods and flavors, and to learn about diverse global traditions.
Student Volunteers & Workers
Our culinary team is joined each morning with Forest Ridge students working in support of each day’s preparations. We offer work experience and life skills development under the supervision of chefs.
Our student volunteers help prepare the food that we serve in the FRidge, gaining valuable cooking skills!
We proudly utilize local and sustainable flour from Shepherd's Grain to create handcrafted pastries and desserts made daily to provide a sweet treat, from the blueberry scones to guava chiffon cake.
In addition a variety of fresh baked breads are made on a regular basis such as focaccia and pita bread.
Meet Our Student Helpers
This year we have many students volunteering in the FRidge kitchens. Not only do they help prepare the food that we serve to our entire community, they also learn valuable cooking and life skills.