A woman with short, reddish-blonde hair, wearing glasses, earrings, and a dark blue top, standing against a plain light gray background.

I grew up in St. Paul, Minnesota, where I studied Food Service Management and Culinary Arts. I began my career in Minnesota restaurants, experiences that sparked a deeper interest in nutrition and led me into healthcare. There, I studied nutrition and earned my Certified Dietary Manager credential.

With over 40 years of culinary leadership and 30 years of experience as a School Nutrition Director, I help School Districts strengthen operations, improve compliance, support staff, and build financially sustainable nutrition programs.

“One of my favorite school lunch memories is about the kindness of the staff. As a student, I remember noticing that lunch tickets came in different colors. After learning mine was a free meal ticket, I felt embarrassed and would try to hide it in my hand. But our cashier never looked at the ticket. She looked me in the eyes, smiled, and simply said, ‘Have a good day, Carrie.’ I still remember walking away thinking, ‘I want to grow up to be just like her.’ That moment showed me the lasting impact compassion can have in a school cafeteria.”

Carrie Frank Consulting provides specialized consulting, training, and technical assistance for K-12 school nutrition programs. With extensive experience as a School Food and Nutrition Director, Farm to School Champion, chef, trainer, and program leader, Carrie partners with school districts, charter schools, and educational organizations to strengthen operations, develop staff, improve compliance, and enhance the student dining experience. Through practical, hands-on solutions and customized professional development, Carrie Frank Consulting helps school nutrition programs achieve operational excellence while supporting student health and academic success.

Core Services

Professional Development & Staff Training

  • Customer Service Excellence

  • Offer Versus Serve (OVS)

  • Civil Rights Training

  • Food Safety & HACCP Fundamentals

  • Allergen Awareness & Prevention

  • Cross-Contamination Prevention

  • Time and Temperature Control for Safety (TCS)

  • Cooling Procedures & Documentation

  • Knife Skills & Food Preparation Techniques

  • Kitchen Efficiency and Best Practices

School Nutrition Consulting

  • Program Assessments & Operational Reviews

  • USDA Compliance Support

  • Administrative Review Preparation

  • Standard Operating Procedures (SOPs)

  • Staff Development Programs

  • Strategic Planning

  • Program Improvement Initiatives

Farm to School & Culinary Support

  • Farm to School Program Development

  • Local Procurement Strategies

  • School Garden Integration

  • Scratch Cooking Initiatives

  • Menu Enhancement

  • Culinary Training for School Kitchens