Earlier this school year, The Baldwin School announced its new partnership with Brock & Company, Inc., an award-winning, family-owned dining services provider based in Malvern, PA. Students are now enjoying a refreshed dining experience focused on fresh, healthy, and customizable meals designed to fuel both body and mind.

 

Our new collaboration with Brock supports Baldwin’s belief that sharing a meal together is more than just eating — it’s a time to connect, reflect, and nourish our community. The program emphasizes balanced menus, made-fresh meals, and a vibrant dining environment that reflects our commitment to whole-person wellness.

 

Leading Baldwin’s new culinary chapter is Chef Ted Foster, a seasoned chef with over two decades of experience in the Philadelphia food service industry. A native of Ambler, PA, Ted’s love for cooking began early, inspired by his mother, Debbie, who filled their home with the aroma of freshly baked bread, homemade pizza dough, and warm crepes.

 

“I was taught at a young age that food is fuel,” Ted shared. “Your body is your engine — feed it with quality ingredients, and it will reward you with energy and focus.”

 

Before joining Baldwin, Chef Ted served at Bryn Mawr College, managing the Wyndham House and Alumnae House and catering for the university president. Though this is his first time cooking for a Pre-K - 12 community, Ted is eager to bring his creativity and passion for nourishing young learners.

Chef Ted and the Brock culinary team are introducing an array of new dining options that combine nutrition, taste, and variety. Students can enjoy Acai Bowl Mondays, packed with antioxidants, a daily Grain Bowl station featuring global flavors, and even Sushi Days that bring excitement to the lunch lineup.

 

“One ingredient I love to use in every dish is acidity,” Ted said. “Lemon juice, zest, lime — it brightens flavors and gives that added zing.”

 

Behind the scenes, Brock’s chef uses fresh, whole ingredients to craft meals that are both nourishing and delicious. Their menus balance student favorites with globally inspired dishes, guided by registered dietitians and wellness experts to support overall health and performance. Seasonal rotations ensure that students enjoy produce at its peak, while student feedback helps refine menus throughout the year.

 

From ingredient sourcing to meal preparation, freshness is at the core of Brock’s philosophy. They minimize the reliance on processed foods and emphasize scratch cooking, ensuring every meal looks, smells, and tastes freshly made.

 

As a local company, Brock also prioritizes supporting nearby farms and regional producers. Ingredients are sourced from environmentally responsible suppliers whenever possible, connecting students to the region’s agricultural diversity.

 

Sustainability is woven throughout Brock’s operations. The team embraces the principles of reduce, reuse, and recycle, designs menus around seasonal availability, and collaborates with the School on composting and recycling initiatives — such as those already in place at Baldwin. Chef Ted’s small-batch cooking method reduces waste and keeps food fresher.

 

Students are encouraged to take an active role in shaping their dining experience through taste tests, feedback boards, and the online feedback form at brockcafe.com/baldwinschool/contact-us. Brock also engages students through interactive wellness programs. Recently, Alexa Topakas, MSCN, RDN, LDN, Brock’s Wellness Manager, hosted a “Brain Food” session featuring Chocolate Avocado Mousse samples made by Chef Ted and a fun game about foods that support mental health.

 

Alexa and her team regularly bring nutrition education to campus, helping students understand the connection between food, energy, and academic focus. Her visits, along with those of her dietetic interns and culinary colleagues, will continue throughout the year.

 

Over the past year, Baldwin’s Dining Room and kitchen have undergone thoughtful renovations, creating a welcoming environment where students can gather, relax, and refuel. A new floor and wainscoting, brand new tables and chairs, updated lighting, and new kitchen equipment have brought a much-needed upgrade to our dining room while preserving its historic look. This updated space reflects Baldwin’s belief that mealtime is not just about eating — it’s about community, joy, and connection.

 

Chef Ted summed it up best: “Cooking for students is a privilege. If I can make them excited about healthy food — that’s a win.”