With the advent of new regulations governing what must be served in school lunchrooms this year, chef and Culinary Institute of America graduate Tia McDonald believes having chefs in cafeterias to educate children about food preparation and nutrition would have a larger impact than simply changing the offerings in the cafeteria. "Just as children must learn reading, writing and math, a quality food education is necessary for the transition to successful, healthy adulthood. And just as those children must have quality teachers to help them succeed, they should also have chefs in schools to build their foundation in food," she writes.