THE ULTIMATE LUNCH LADY Donna Whittrock.

• Author: BRONIKOWSKI, LYNN
• Position: Brief Article

Donna Whittrock's introduction to food service came as a ski bum. She spent much of 1971 in Vail, days on the slopes and nights working tables at the Holiday Inn. Never, in those days, did she picture herself as Colorado's ultimate lunch lady.

Today, she's just that. Whittrock is executive director of the Department of Food and Nutrition Services for the Denver Public Schools, overseeing a staff of 650, a $28.5 million budget, 6.1 million lunches per year and 9,000 breakfasts per day.

"There is so much scientific fact between nutrition and learning that I see this as a very important part of the educational process," she said. "A hungry child can't learn, so we serve nutritious food that they like and eat."

Whittrock joined the district in 1976 as an on-call food service substitute, responding across the district to various needs. She never left, and worked her way to the top spot seven years ago.

Today's school lunches aren't what they used to be. Gone are the tuna noodle casseroles and mystery meatloaf; in are pizza, fresh fruit, vegetarian dishes and chicken nuggets. Gone are the long tables with benches in high schools; in are counter-height tables where on-the-go teens can socialize with their friends. Trays are out; baskets, colorful packaging, and side dishes from vending machines are in.

Dolphin-shaped crackers float in chili; branded products such as Pizza Hut are on the menu; fortune cookies are served with rice bowls and egg rolls; a vegetarian movement is beginning to sweep the elementary schools and ethnic dishes are hot.

"I like to look and see what the fast-food places are doing and try to follow what they are doing," said Whittrock, who has a bachelor's degree in home...