If Audrey Hamilton had a cape secretly tucked away in her closet, no one would be surprised. After all, “fueling student achievement with proper nutrition” is Audrey’s motto, and she delivers on that promise daily despite endless obstacles.

As any school foodservice director would tell you, Audrey has a tough gig. Feeding thousands of students at warp speed on a tight budget and under strict regulations is challenging on a good day. Add a pandemic to the mix, and things shift quickly into crisis mode.

Except, Audrey embraces challenges with seemingly impossible positivity and an outlook that only points up. In fact, one of the things she enjoys about foodservice is the constant change.

“This industry never allows you to get comfortable. It is always changing,” Audrey said. “During the pandemic, we had to come up with clever ways to serve students in person, curbside and on buses. We had to retrain our staff and start over.”

Audrey and her team typically serve 42,000 meals per day but dropped to only 6,000 meals—if they were lucky— when the pandemic hit. Now they’re back up to serving 17,000 meals per day and have high hopes for ramping back up to full capacity next fall.

One thing that hasn’t changed is Clayton County School’s steady reliance on Blodgett products. Audrey’s team uses more than 350 pieces of Blodgett equipment, and the staff loves every single one of them. In fact, Blodgett equipment is the preferred choice in the kitchen.