It's a bit of an odd article, that assumes the blame is on the food prep departments. "The US has food far below France's quality, but the departments only get $3/head instead of $7/head". All this means is the problem isn't in the departments, but in the willingness to fund appropriately.

It's probably also not fair to compare pretty much anywhere to France, given France's extreme cultural connection to fine food (and hence pool of suitable school-level cooks).