Specifications include, but are not limited to: 1. Deliver innovative culinary training via live setting to 300 to 500 SNPs at schools throughout the Commonwealth of Massachusetts. 2. Determine if there is a positive improvement in culinary knowledge and skills, and culinary self-efficacy in school nutrition personnel after the participation in CRISP: Culinary training via live-setting to advance staff and the quality of school meals. 3. Determine if there is a positive improvement in students’ perception of meal quality in the schools participating in CRISP: Culinary training via live-setting to advance staff and the quality of school meals. 4. Determine if Healthy Eating Index (HEI)-2010 scores of school meals improves in schools after participating in CRISP: Culinary training via live-setting to advance staff and the quality of school.