Have questions? We have answers.
- Will my son's dietary needs be met?
- How healthful is the food?
- How "green" are the services?
- What beverages are offered at lunch?
- Who is Gilman's food service provider?
- May a student tour the kitchen?
The daily menu is designed to meet various dietary needs.
Gluten-free. There are salads, soups and other options to accommodate gluten-free diets.
Allergies. If your son has a food allergy or intolerance, ask to speak with the food service director, chef or school nurse. We have simplified a special station in the dining hall with a knowledgeable staff member to assist. We also keep documentation of all of our ingredients for students to review. On most days, the school nurse is present throughout the Middle and Lower School lunchtimes to assist students in making safe choices.
We emphasize the use of fresh, whole, locally grown ingredients and hire executive chefs to prepare healthful, high-quality meals from scratch. We make our own dressings, most deli meats, all sauces (including pizza sauce), soups, and more.
We use only fresh herbs and spices to season food without the use of MSG and other preservatives.
We have two Johns Hopkins intern rotations a semester in the dining hall to showcase and train healthy eating habits for students.
Green and sustainable initiatives are a huge practice in our kitchen and dining hall.
Yes, students may tour the kitchen with advance notice to the food service director and approval from your homeroom teacher and advisor.
The Food Services Manager and School Nurse offer tours of the kitchen and dining facilities each summer before the start of school. The first is designed for students with special food needs such as food allergies, diabetes, or any other food-related concerns, the second introduces the dining facilities to rising second graders and boys new to Gilman.