One way to serve healthier school meals is by incorporating “scratch-cooking” techniques, whereby many or most of the ingredients are prepared onsite from a raw and/or minimally processed form, into school food service programs. However, the vast majority of public school kitchens across the U.S. and in California are not designed and/or equipped to scratch cook. Raw and/or unprocessed food ingredients have shorter shelf lives and fewer added preservatives, thus requiring specialized kitchen infrastructure and equipment for receiving, storing, and preparing. To understand the opportunities and challenges to increasing healthy school meals across California, this study investigates the scratch-cooking readiness of the state’s public schools’ kitchens. We conducted a web-based survey of food service directors in California public school districts. Two hundred directors from 200 school districts responded.