If you’ve enjoyed a delicious breakfast or lunch in any Mahopac school this year, there’s a good chance Food Service Director Kathy Weinborg had a hand in making it happen. Employed through Aramark but fully embedded in the Mahopac Central School District, Weinborg has been at the center of two major districtwide initiatives this year: the rollout of universal free meals and the removal of artificial food dyes from all school menus.
Navigating both changes at once was no small task, but Weinborg approached the challenge with determination, positivity and a deep commitment to student wellness.
Introducing districtwide universal breakfast was one of the biggest operational challenges Weinborg has faced, largely because each school serves breakfast differently, from classroom service to grab-and-go bags to traditional cafeteria lines.
“It was a new program, and since every building serves breakfast in its own way, it was hard at first to know how many meals to prepare,” Weinborg said. “But the success of it all is that we are feeding our students breakfast! No student should have to come to school with their stomach growling and be expected to perform at their best.”
Weinborg is quick to credit the entire Mahopac team for making the rollout successful. “It truly took a village, including café workers, monitors, teachers, principals, custodial staff and administration,” she said. “Everyone came together to get the program off the ground.”
Weinborg’s second major accomplishment this year was leading the districtwide shift to all food-dye-free meals, ensuring students have access to safer, cleaner food options. “Removing an unhealthy ingredient from what we serve is so beneficial,” Weinborg said. “Dyes are known to have negative effects on the body and brain, so of course we strongly support this shift.”
Her team has spent months revising menus, swapping snacks and evaluating new options from approved vendors to ensure meals remain both nutritious and student approved.
For Weinborg, food service is about far more than nutrition. “A positive school meal experience starts with being greeted with a smile, having appealing options, and receiving a well-balanced, delicious meal,” Weinborg said. “You never know what a student is dealing with before or after school, but we have them for two meals a day. We do our best to make those moments enjoyable.”
This sense of care and community extends across all schools and even sparked a now-famous Mahopac tradition: the “Make a Pizza with Mela” contest, started by the beloved high school pizza cook, Chef Mela.
“Seeing the students’ reaction when they heard Chef Mela was leaving was bittersweet,” Weinborg said. “Her creativity and the fun competitions she inspired, even between teachers and principals, brought such excitement to the café. Rumor has it we may see a few guest appearances to keep the contest alive!”
As she looks ahead, Weinborg hopes to continue expanding student participation, especially at the middle school breakfast program, and to keep introducing new menu options that balance nutrition with student favorites.
Superintendent of Schools Frank Miele praised Weinborg’s leadership and dedication.
“Kathy has taken on two major district initiatives with professionalism, care and an unwavering focus on student well-being,” Miele said. “Her ability to navigate challenges while keeping students at the center of every decision is outstanding. Mahopac is truly fortunate to have her guiding our food service program.”