GPPSS recently hired Paul Angelo as the new food services director for the district. Angelo has years of experience in food management, but one of the biggest challenges for him this year was collaborating with a brand-new team.
“Each day, my focus is on leading and supporting the food services team to provide high-quality meals for students. My mornings usually start with checking in on the kitchen operations, reviewing the menu and ensuring all safety and health standards are being met,” Angelo said. “I also spend time coordinating with my team to address any challenges and to make sure everyone has what they need to succeed.”
Angelo is responsible for managing inventory, submitting budget reports and planning new upcoming menus for students. While his office is at Grosse Pointe North, he often makes trips to check on different Grosse Pointe schools. Lunch staff member Sarah Chartwells works with Angelo during these check-ins.
“He often comes in early, and he does a lot to keep the cafeteria running at a great pace,” Chartwells said. “It’s great to see that he’s able to manage all of these schools at his own pace all while creating new menu items for students and taking their considerations.”
One recent change from the 2023-2024 school year is the addition of QR codes students can scan in the cafeteria to represent their voice in what they want out of school lunches. Callum Gielnski ’26 shared his perspective that school lunches have been improving.
“From previous years, I’ve often felt like the food has been cold and harsh like military food,” Gielnski said. “The biggest initiative being made is taking in our own perspectives. I’ve been very appreciative of that and it feels welcoming.”
The biggest goal for this school year is making every student feel comfortable eating at lunchtime. One major focus has been the role of students’ nutritional needs and wants.
“My goal as a food services director is to make lunchtime a positive, welcoming experience for every student. I impact students by ensuring they have access to nutritious, appealing meals that fuel their day and support their learning,” Angelo said. “I work with my team to create an environment where students feel comfortable and cared for, seeing lunch not just as a break in their day, but as a chance to connect with friends and recharge. Beyond the food, it’s about creating a supportive and engaging atmosphere that makes them feel valued.”
