Starting next school year Prospect will be changing its food provider to Quest Food Management Services. To prepare for the change, Associate Principal Frank Mirandola called together the first session of taste testers on May 1. 

The group, consisting of sophomores, juniors and a few staff members, had the opportunity to try the food for free and provide essential feedback on the quality of the food and  what they want to see in future years. The goal for the group is to meet again in the fall and spring of next year, so that the District Manager of Quest Food Matt Kwon can get a better feel of what Prospect wants. 

Kwon himself has been with Quest Food for nine years. Prior to Prospect, he has worked at schools like Barrington High School and Saint Viator High School. Kwon was also accompanied by the Executive Chef of Barrington Steven Munroe, who has been working with Quest Food for four years. 

Despite the changes Quest Food brings, Kwon wanted to stress how the people behind the creation of the school’s food will not be changing.

“[The cafeteria staff] work their butts off. They do a lot just to make sure that things are going right in the cafeteria,” Kwon said. “But being able to provide new recipes, new concepts, new ideas … new equipment [and] bring in that kind of mindset on how we can cook food differently that might appeal better to all of you. That’s really where our expertise is and we’re hoping to bring that here.”

Students got to try several items served in the traditional, cold, prepackaged setting: hummus with carrots, celery and pretzels and a turkey wrap with bacon. Munroe and Kwon were helping serve students fresh, leafy, salads with warm, customizable tacos. When it came to the tacos, students could choose what kind of tortilla they got and if they wanted meat, which was chicken tinga, or a plant-based meat.

“[The tacos] were so fresh and had great flavoring,” junior Lea Biwer said. “[It was] totally giving chipotle.”

There was also a sample raspberry dragon fruit drink that consisted of lemonade and a caffeinated shot of flavoring. Of course, dessert was also needed as the students had the chance to try a chocolate chip cookie or an Oreo cheesecake parfait.

Overall, the group possessed questions for Kwon asking about how they plan to tackle the long lunch lines, while continuing to provide customizable options, and how they plan to make healthier food more accessible. 

“I am excited about their snack packs. Those are definitely going to be the things I reach for. They seem like they will be an easy and healthy option,” Biwer said. “[Overall,] the food was great and I am looking forward to seeing what they have in store.”