Knightly News

This summer, Episcopal Chef Pat Mahon joined leading nutrition researchers, healthcare professionals and culinary experts for the Food is Life/Food is Health conference presented by the Culinary Institute of America (CIA) and Stanford Medicine. The experience was empowering and will have positive impacts on Episcopal students. “Healthier students learn better and perform better in the classroom,” says Chef Pat. “The time to prioritize healthy choices is now, and I’m ready to take on the challenge.”

A gathering of the top experts in culinary wellness

The conference was a collaboration between the Culinary Institute of America and Stanford Medicine. According to the group’s website, it is an experiential opportunity to engage with next-generation approaches to healthcare. “Bridging culinary arts, nutrition, healthcare, medicine, and sustainability, the gathering seeks to redefine how we understand and act upon the connections between food and health. It is a unique and impactful forum where evidence-based science meets culinary creativity, and where sustainable practices align with strategies for improving patient outcomes and public well-being.”

Chef Pat and conference attendees learned more about the science of personal and planetary health from experts in the field. While physicians focus on diagnosis and treatment, chefs focus on making healthy foods more attractive, so that healthy lifestyle choices are easier and more practical. “The ingredients are there; we have to figure out how to make it accessible,” says Chef Pat. Often this means finding creative ways to incorporate ingredients that may otherwise go untouched on a child’s plate.  A healthy diet also means including more fruits and vegetables and consuming local and sustainable ingredients.

What does this mean for students?

Inspired by the conference, Chef Pat says students can expect to see more healthy choices in Webster Refectory this year. The staff will introduce healthy wrap options that appeal to a range of ages and palates. More plant fiber will also be introduced, including new veggie rice bowls. Students will also find fruit-only snack carts on Tuesdays and Thursdays. In addition, new refectory monitors will display each day’s menu along with tips for healthy eating.

Chef Pat is thrilled to continue finding creative ways to encourage young learners to develop healthy eating habits. He says it’s important to build those healthy habits as early as possible, so they last a lifetime.

A focus on health and wellness

Nutritional options in the refectory reflect Episcopal’s commitment to a whole-child experience, in which students are supported in all aspects of life to achieve their best. In addition to information learned at the recent conference, Chef Pat and his team also partner with LSU through the Seeds to Success Program. The program encourages schools to buy local produce and includes an educational component to expose students to new foods. Often, students apply what they’ve learned through the program to growing vegetables in the school’s hydroponic greenhouse.

Chef Pat’s participation in the Food is Life/Food is Health conference was made possible through a partnership with the Pennington Family Foundation. 

Want to bring healthy options home?

Chef Pat encourages families to continue a focus on healthy eating at home. Below are recipes he discovered at the recent conference that are healthy and easy options for busy families.

BAKED OATMEAL WITH SUNBUTTER, RASPBERRIES, AND COCONUT

Yield: 8 Portions

Ingredients

Banana, mashed

Coconut milk, room temperature

Sunbutter

Maple syrup

Applesauce

Baking powder

Cinnamon, ground

Salt

Oats, rolled, whole, gluten-free

Raspberries, frozen, divided

Coconut, shredded, toasted, divided

Brown sugar

Sunflower seeds, toasted

Amounts

2/3 cup

1 1/3 cups

1/3 cup

1/3 cup

1/3 cup

1 1/3 tsp

1 1/3 tsp

2/3 tsp

2 2/3 cups

1 2/3 cups

2/3 cup

approximately 2 Tbsp + 2 tsp (equivalent to 1/6 cup)

1/3 cup

Method

1.      Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.

2.      In a large bowl, whisk together the mashed banana, milk, sunbutter, maple syrup, and applesauce. Add the baking powder, cinnamon, and salt and whisk again.

3.      Fold in the oats, ¾ of the raspberries and ¾ of the coconut. Pour the mixture into the prepared baking dish and smooth into an even layer.

4.      Top with the remaining raspberries, coconut, and sunflower seeds. Sprinkle with brown sugar.

5.      Bake for 40 – 50 minutes or until the topping is crisp and the mixture is set.

6.      Cool 10 minutes prior to serving.

MUSHROOM TINGA TACOS

Yield: 8 Portions

Ingredients

Tomatoes

Chipotle chile in adobo

Oyster mushrooms, shredded

Olive Oil

Onion, sliced

Garlic cloves

Salt

Tortillas, fresh, prepared (recipe index)

Amounts

3 medium and 1 small

1-2 ea.

4.8 cups

1.6 Tbsp.

1/3 ea.

3-4 ea.

as needed

as needed

Method

1.      Blend the tomatoes and chipotle until smooth.

2.      Sauté the mushrooms in oil until caramelized and the edges are crisp.

3.      Add onion and garlic, and cook until soft.

4.      Add the sauce and reduce until thick and coats mushrooms.

5.      Assemble: Fill tortillas; serve warm.

Notes: Familiar tinga profile increases acceptance of plant-based options.

Nutrition Information (per portion/serving, prepared using ½ tsp salt) Calories: 50/ Saturated fat: 0g/ Sodium: 120mg Total Carbohydrate: 6g/ Fiber: 2g/ Carb to fiber ratio: 1:0.3 Added sugars: 0g/ Protein: 2g

Source: Sofia Sada, as presented at the 2026 Food is Life, Food is Health® Summit. Copyright The Culinary Institute of America 2026. All rights reserved.

The Episcopal School of Baton Rouge 2025-2026 application is now available! ​For more information on the application process, to schedule a tour, or learn more about the private school, contact us at [email protected] or 225-755-2685.