Medical CenterDecember 12, 2025

By Liam Connolly

**(SACRAMENTO) **

For UC Davis Health chefs Jet Aguirre and Santana Diaz, food is more than something to eat — it’s a powerful connector. It builds relationships, strengthens social bonds, preserves cultural traditions, and, most importantly for them, promotes healing.

Aguirre and Diaz recently met with Culinary Career Technical Education (CTE) students from local high schools to share their love for cooking and why healthy, locally grown food matters.

“Food connects all of us,” said Diaz. “As chefs, we have the ability to influence our community’s health — not just through the ingredients we use, but also by choosing where we source our food and sharing knowledge with those we serve. This was a wonderful opportunity to show these aspiring culinary professionals how food can make a positive impact.”

Jet Aguirre and Santana Diaz speak with Culinary Career Technical Education (CTE) students from local high schools.

Visiting the Central Kitchen

Aguirre and Diaz met with high school students from John F. Kennedy, Rosemont and American Legion at Sacramento City Unified School District’s Central Kitchen.

The group toured the facility with Karen Weber, Central Kitchen manager and chef. Weber explained how the kitchen operates and shared insights on food systems management, local sourcing, sustainability and the role of institutional food programs.

The Central Kitchen prepares and serves more than 43,000 meals every day to Sacramento students, using ingredients from local farmers and producers.

“We are committed to offering local, seasonal produce and opening students’ eyes to delicious and nutritious meals,” Weber told the group. “Preparing locally grown food supports local and regional economies, improves student health and nutrition and creates benefits that ripple through our schools and communities.”

Students sampled new dishes being tested for future menus, including oat-and-pear rounds, biscuits with gravy, banana bread and pumpkin bread.

After the tour, students sampled new dishes being tested for future menus, including:

• Oat-and-pear rounds
• Biscuits and gravy
• Banana bread
• Pumpkin bread

Aguirre, Diaz and Weber shared stories and insights from their careers with the next generation of culinary professionals.

“It was a privilege to speak with these students and help deepen their understanding of nutrition while showing why it’s important to know where food comes from and how those choices can benefit local communities,” shared Aguirre. “My hope is that they take this knowledge and carry it forward into their future careers.”

Part of Anchor Institution Mission

The collaboration between UC Davis and the CTE program is part of the health system’s Anchor Institution Mission (AIM). One of the pillars of this mission is to connect employees and resources to meaningful volunteer opportunities that strengthen community trust and impact.

“Our Food and Nutrition Services program is a great example of how UC Davis Health is committed to local sourcing and improving community health,” explained Hendry Ton, associate vice chancellor for Health Equity by Design for Inclusive Excellence at UC Davis Health. “Building trust and strong partnerships is at the heart of our anchor strategy, and interactions like this help us create lasting relationships — not just one-time transactions.”