The Waldorf school in Alicante seeks to provide a dining room service to parents who need it, which promotes good table habits, as well as it aims to be a continuation of the work carried out in the classrooms during the school day with people who work and have knowledge and involvement in Waldorf pedagogy..

The dining room service begins at 13:00 for the children of 18 months to 3 years and at 13:30 for the children of 3 a 6 years. The dining room service ends at 16:30 what is the pick-up time of the children, Until then, the children are accompanied by the dining room monitors who are also trained in Waldorf education..

As a school cook, I prepare and cook an "ovo-lacto-vegetarian" menu., that is to say, a menu in which the consumption of meat and fish is excluded, but the consumption of eggs and dairy is allowed (including its derivatives), as well as cereals, vegetables, fruits and vegetables, seeds, nuts and oils. A balanced nutritional intake is respected by substituting proteins of animal origin for proteins of vegetable origin. (vegetables, cereals, eggs or dairy).

With regard to the products used for the preparation of the daily menus, specify that in addition to having an ecological and biodynamic certificate, they are seasonal and local products.. Therefore, the product supply service is provided through local producers and associations..

The menu consists of 5 weeks with different daily menus, so that they rotate so that they do not repeat themselves too frequently. This menu is made according to the different seasons of the year (fall, winter, spring and summer), as the course progresses and the different seasons the menu changes starting with "autumn" (at the beginning of school) and ending with "summer" (in summer school). For example, more spoon dishes are made in the "winter" menu, and in the "summer" menu more cold dishes such as salads, etc.

The different types of allergens and intolerances that children may have are taken into account at all times., so the menu is adapted according to allergy or intolerance (eggs, vegetables, nuts, cereals, …) and the protocol of good practices is maintained when handling food.

The fact that there are different groups of children is also taken into account when making the menus. (maternal, childish, primary), therefore adapting the menu according to the ages.

On a personal level, working and cooking at school gives me great satisfaction, especially seeing how your work feeds and makes children happy., and that they themselves care to make you see it. I have worked as a cook in other schools and colleges and the closeness that both the children and your classmates bring you is not even close.. I feel like this school is like a big family, where we know each other practically all (parents, mothers and school workers) and where we collaborate among all working for a common goal, children's education.