I'm your host, Maria Silva.

Check this out.

I am at the Clark County School District Central Kitchen.

That's because National School Lunch Week is this month.

The school district serves about 244,000 meals a day, including breakfast.

Last school year alone, listen to this, CCSD served nearly 41 million meals.

Now, we wanted to know more about how CCSD Food Service feeds so many students, so we enlisted the help of some student reporters at Brown Academy of International Studies.

Here is an exclusive look behind the scenes of their middle school kitchen.

Check it out.

-Good morning, Vegas PBS!

-My name is Lucy.

-My name is Malachi.

-And my name is Kennedy.

-We're all 7th grade students.

-We are broadcasting from IBTV at Brown Academy of International Studies.

-Today we are featuring a middle school lunch for National Lunch Week.

(Timothy Ortiz) Welcome to the kitchen.

-After morning announcements... -Come on in.

-...Lucy, Kennedy, and Malachi are off to tour their school's kitchen, where all the food magic happens.

-So when we come in, we're always going to put an apron on, put a hair net on.

What an apron is, we protect our clothes from the food.

We're gonna grab this around our neck.

Strings go around your body.

And just tie it like you're tying a shoe.

So our main concern is always wash your hands when we come in the kitchen.

So in kitchens, we have walk-ins.

They call it a walk-in because you can open the door and physically walk inside.

So this is our freezer.

We store our product from the warehouse inside of here.

This way, we'll see our pans--our sheet pans, our hotel pans--we use for cooking.

This is our reach-in.

A reach-in because you open the door and you reach in to grab your product.

We have a warmer so when we have food that needs to be held at proper temperatures that are hot, we're keeping them warmer.

We have our main prep area.

So we do all our main prepping, portioning.

Our back ovens.

So we use the three-compartment sink method.

So three compartment sink, our first step is wash, rinse, sanitize, air dry.

Store room storage.

This is our dry goods.

And then when we serve you on trays, if we need more trays, we have storage back here, our grab-n-go containers.

-And of course, these talented student reporters had some questions for the kitchen crew.

-What are some of the most popular foods that students love?

(Anne Day) Cheesy breadsticks, pizza, chicken nuggets or chicken tenders, probably, and orange chicken.

-Do you get feedback from students, and how do you collect it?

-We probably, if we have a new item, we'll go out there and walk around and ask the students how they like it, and then they'll give us our feedback.

-Are there any sustainable, eco-friendly practices that you have to maintain here at the cafeteria?

-We try to recycle, and then we have products like our trays is recyclable material.

And we're trying to cut back on the usage of our trays, so we offer packaged items so that kids come through, grab their entrees.

It's less of any footprint that we put on the earth.

-How do you make everything run smoothly in the kitchen by working with your partners?

-Teamwork.

Everyone, we can all work behind each other or with each other very closely, and we know how to pick up sometimes behind the next person.

-How do you create a positive environment for students to enjoy lunch?

-Well, we try to make sure that the food is presentable, try to always smile for the children, and we're just there for them at all times, helping out.

-And then it's time to eat.

After learning all about what happens in their school's kitchen, these student reporters, along with their classmates, can enjoy their meal.

-All right.

Table 3.

Table 3, go enjoy your lunch.

Table 3.

♪♪ -Thank you to our talented student reporters for helping us out on this story.