From fine dining to school lunches

Kids eat lunch at an elementary school in the US. — AP

WHEN Dan Giusti was head chef at Denmark’s Michelin-starred Noma, regularly voted one of the world’s best restaurants, he served intricately prepared dishes with locally sourced ingredients and lavish prices.

Now he feeds thousands of underprivileged children at public schools in the United States, offering wholesome meals on a budget of US$1 (RM4.24) apiece through his consultancy firm Brigaid, which last week began training cafeteria staff at nine more schools.