Carrie offers Training and Guidance on Scratch Cooking, Farm to School, a variety of School Nutrition principals, School Nutrition Assessments, F2S grant writing (only in Minnesota) with the possibility of no charge to the district! Culinary Training, Commercial Equipment Advisor and is a Personal Health Coach.

  • Minnesota Farm to School Grants

    Grant Writing and Grant Management can be challenging and time consuming. With all your job entails let Carrie Frank Services write or manage a grant for you for a small fee.

  • Farm to School

    Farm to School program can be challenging. There is a different process in preparing local foods verses foods that come from vendors. Carrie has grown a successful Farm to School program in her former PK-12 school district. Let her learning experience and success stories help build your F2S program.

    Learn more about F2S

    Farm to School Comes to Life at Dover-Eyota Schools

    Dover-Eyota students enjoy fresh, local and tasty product' in school meals

    Farm To School: Growing Our Future Documentary

  • Culinary Training

    Knife skills, proper cooking, cooling and efficiency skills are critical tools to a high quality program. In addition, well trained employees are more efficient, work better together, and save time in labor and food waste.

  • Commercial Equipment Advisor

    Commercial Equipment Advisor

    Before you purchase any commercial equipment, let Carrie help you make the right purchase for the right job!

  • Personal Health Coach

    Carrie's own health story began during her struggle with trying to lose weight. She finally reached out to a Health Coach. As a result, she lost the weight and lowered her medications. Now she enjoys giving her clients the tools to create a healthy life style. Sometimes we just need a little help to achieve our personal goals for better health. Carrie's success story could be yours.

  • School Nutrition Assessments

    A good assessment is the key for turning any program from good to great. Carrie can assess the effectiveness of all aspects of a program from menu planning, to staffing, organizational structure, to proper ordering procedures, and every other function that a school food service program should be performing.