About SproutCNP
Leaders in Child Nutrition Solutions
Our SproutCNP team is dedicated to providing relevant, research-based information and training to school nutrition professionals nationwide.
We help you build a strong program foundation for nutrition advocacy, efficient and consistent operations, financial stability, and the delivery of high-quality food services to children.
Our company gives you the tools to build your organizational culture around your vision. We believe that school nutrition program teams unified by a common work culture and purpose achieve greater success through collaboration, innovation, and adherence to high standards. Building a strong work culture can improve your bottom line to achieve your greatest potential.
OUR TEAM
Experts Dedicated to Your Success
When you partner with SproutCNP, you’re supported by an entire team of experts. Our team includes chefs, registered dietitians, PhD-level researchers, and child nutrition specialists with decades of experience. Each of us is committed to helping child nutrition programs, state agencies, and industry partners achieve lasting success.
MEET THE TEAM
Chef Cyndie Story Ph.D., RDN, SNS
Co-Founder
As a co-founder of SproutCNP, Chef Cyndie leads the team in creating engaging online education for beginners to master levels. With over 30 years in school nutrition and foodservice management, she is well-connected at the local, state, and USDA levels and with several foodservice companies. Her deep connections enable her to listen to child nutrition partners about their wants and needs, from frontline staff to industry partners. Out of these conversations emerged the need and desire for accessible, interesting, practical online training. This feedback led to the creation of SproutCNP, a testament to her commitment to understanding and meeting the needs of child nutrition partners. When she’s not teaching the next generation of school nutrition professionals, she travels the world and cooks for her family and friends.
Chef Brenda Wattles RDN
Co-Founder
As a co-founder of SproutCNP, Chef Brenda leads the SproutCNP team in vision, sales, and relationship-building. As a culinary chef and registered dietitian, Chef Brenda has been in child nutrition since 2008, working at the kitchen, district, and state levels. She has worked directly with USDA in training and standardizing recipes. Before she worked in school nutrition, she worked in technology, writing specifications and ensuring quality control. Along with being a self-proclaimed recipe standardization nerd, she loves simplifying complicated processes common in child nutrition. She loves to see ideas come to life and support people to grow in their confidence to achieve their goals. SproutCNP came out of her work as a state administrative reviewer, where she saw firsthand the challenges and opportunities in child nutrition. She approaches life authentically and is committed to listening and learning from others.
Ursula Saqui Ph.D.
Market Researcher
As the researcher and evaluator on the team, Dr. Ursula helps ensure clients get the results they want through research-driven strategy, clear objectives, and defined outcomes.
She is inspired by the SNPs’ dedication to their students and willingness to try new things with their menus and operational systems while dealing with challenges of federal requirements, supply chain issues, and satisfying multiple stakeholders.
With her can-do attitude, Dr. Ursula is always ready to jump in and find solutions to complex problems, and to have fun along the way. Her favorite vegetable is a sweet potato.
Olivia Banks
Account Manager/Produce Specialist
Olivia brings deep expertise in fresh produce and food safety to help school nutrition professionals make confident, informed decisions about the foods they serve. As a former instructor and Program Manager for Produce Safety University, she has trained countless professionals in best practices for sourcing, handling, and serving produce that meets both quality and regulatory standards.
Her goal is to empower school nutrition teams to feel in control of what arrives in their kitchens—reducing waste, improving food quality, and strengthening financial outcomes. Olivia is especially passionate about helping programs identify and report defective produce effectively, ensuring that every dollar spent supports safe, fresh, and appealing meals for students.
Inspired by the dedication of school nutrition professionals who continue to show up and serve nutritious, delicious meals every day, Olivia champions their efforts to bring more fresh foods to the plate. Her favorite foods? Anything produce because fruits and vegetables are at the heart of a healthy, joyful school meal.
Maria Eunice MS, SNS
School Nutrition Specialist
Maria brings years of leadership experience in school nutrition, guiding teams through change with calm confidence and a clear focus on what matters most—serving children. Having led departments through financial challenges, staffing transitions, and even the complexities of the pandemic, she understands the realities directors face every day.
Her approach is grounded in one guiding principle: every decision should be in the best interest of students. Maria draws on her firsthand experience to help school nutrition professionals strengthen financial stability, make data-driven choices, and stay centered on their mission.
She’s especially passionate about helping directors navigate financial challenges and turn obstacles into opportunities.
Her favorite “recipe” to share is a creative solution for meeting vegetable subgroup requirements. The recipe includes – Veggie Dipper Dressing Cup, 2 Tbsp chickpeas (bean/pea), 2 Tbsp green paper sticks (other), 2 Tbsp baby carrots (red/orange), 2 Tbsp grape tomatoes (red/orange), 2 Tbsp broccoli florets (dark green). The items should be placed together in an 8-oz clear plastic cup.
Beverly Girard Ph.D., MBA, MS, RD, SNS
School Nutrition Specialist
Dr. Beverly comes to SproutCNP with decades of experience as the director of one of the largest districts in Florida. Because of her expertise in school nutrition operations and procurement, she is often requested to be a keynote speaker and writer of technical papers and manuals, including the Institute of Child Nutrition’s Facility Design and Equipment Purchasing manual.
As SproutCNP’s Director and Procurement Specialist, she creates educational content for directors and advises industry partners on procurement challenges.
Helen Smith BS, SNS
School Nutrition Specialist
Helen combines deep program knowledge with a genuine love for school nutrition. Drawing on her years of experience, she helps directors and staff break down complex challenges—like financial management, menu planning, and staffing—into clear, achievable steps.
Her goal is to build confidence at every level of a program, helping teams see the value of their work and the impact they have on students every day. Helen believes that when school nutrition professionals embrace their leadership roles and focus on serving healthy, flavorful foods, programs thrive.
She’s passionate about helping teams strengthen financial understanding, craft menus students love, and create positive mealtime experiences that encourage lifelong healthy habits. Helen’s food philosophy is simple: fresh, flavorful, and wholesome—never afraid of a little spice or creativity.
Chef Garrett Berdan
K-12 Consultant & Chef
Chef Garrett brings a rare combination of culinary expertise, nutrition science, and policy experience to his work supporting school nutrition professionals. Having served at every level of child nutrition, from local school districts to state agencies and the USDA, he understands how national guidance translates to daily operations in the kitchen.
As a school chef, Chef Garrett helps school nutrition programs bridge the gap between compliance and creativity. He shows teams how to interpret regulations in ways that make meals not just nutritious, but also culturally relevant and genuinely appealing to students. His goal is to make it easier for programs to meet standards while cultivating a strong, positive dining experience.
Chef Garrett is inspired by the people behind every school meal, those who cook, serve, and care for students each day. He’s passionate about helping programs maintain a vibrant culinary culture while balancing regulations, efficiency, and innovation. One of his favorite recipes to share is Mojo Style Pulled Pork, a flavorful example of how global dishes can be adapted—or “schoolified”—to meet federal requirements and student tastes alike.
Chef Andy Montero
Executive School Chef
With more than 35 years of culinary and teaching experience, Chef Andy brings energy, expertise, and a love of food to every school kitchen he visits. His practical approach blends professional cooking techniques with real-world solutions that work in today’s school kitchens.
Andy believes efficiency and consistency are the backbone of a great program—but so are passion and joy. He inspires school nutrition professionals to have fun, stay creative, and find pride in their craft, even on the busiest days.
Whether he’s teaching knife skills, streamlining kitchen flow, or coaching teams through menu development, Andy focuses on helping staff deliver meals that are nutritious, efficient to produce, and genuinely delicious. His go-to school recipe? Lemon Roasted Broccoli with Parmesan—simple, bright, and always a hit with students.
Chef Juan Torrez
K-12 Consultant & Chef
Chef Juan brings hands-on expertise and a passion for operational excellence to every training he leads. With years of real-world experience in both English and Spanish-speaking commercial and school kitchens, he helps school nutrition professionals strengthen their culinary skills, streamline workflows, and build more confident, efficient teams.
Chef Juan’s teaching philosophy is rooted in practicality. He shares proven strategies and tools that staff can immediately apply to their day-to-day operations. His goal is for school nutrition professionals to take what they learn, make it their own, and continue to raise the bar for school meals in their communities.
Driven by the joy of seeing students nourished and happy, Chef Juan is especially passionate about helping programs navigate staffing challenges and build strong, motivated teams. His favorite recipes—like his signature Steak Compuesto and personal favorite enchiladas—reflect his love of bold, approachable flavors and the belief that every meal can bring comfort and connection.
Why Choose SproutCNP?
What sets SproutCNP apart is our unique blend of knowledge from both school nutrition programs and for-profit organizations. We know the demands of USDA compliance, meal planning, and supply chain logistics, as well as the strategies needed for effective product placement and marketing. Our team’s diverse expertise allows us to build a bridge between child nutrition, state agencies, and industry, making sure all groups achieve their goals.
Ready to Work with the Experts?
Whether you’re a child nutrition professional, state agency, or an industry partner, we’d love to help you reach your goals. Contact us to learn more about our services and discover how we can make a difference together.