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This study reports the results from an outcome evaluation of the Georgia Culinary Institute. The Institute was an innovative approach to train front-line school food and nutrition workers. The training focuses on improving the appeal, nutrition, and taste of foods served, as well as improving production methods. This study uses a comprehensive set of measures to assess the impact of the training on the quality indicators. The results of this study suggest that the training program had a very clear and positive impact on all quality measures tested. These results suggest that training programs such as those offered by the Georgia Culinary Institute that focus on quality could improve the nutritional quality and the appeal of food served in school meal programs.