CCF Newsletter - Summer 2010

2010 ACF National Convention

Chefs Outreach to the Community

More than 40 chefs volunteered and arrived at convention early for the Chef & Child Foundation’s first national service day, Chefs Outreach to the Community, July 31. Chefs hosted nutritional cooking demonstrations for more than 100 children and families at Hermosa Village Apartments in Anaheim, Calif.

Nutrition and cooking-related content, including healthy and budget-friendly recipes, as well as activities and lessons used by the chefs, was provided in partnership with Share Our Strenth’s Operation Frontline.

Families visited four stations, each focussing on a different nutritional topic: fruits and vegetables, whole grains, healthy drinks and healthy snacks.

Guests left with a greater understanding of how to serve nutritious meals and a gift bag filled with healthy foods and coupons. Chefs left inspired by giving back to the community. The event was a success, filled with smiles all around. View photos.

CDS Nutrition Seminars

ACF, in partnership with Chef & Child Foundation, offered the nutrition track during national convention. This track consisted of four separate classes throughout the day that are collectively designed to meet the competencies for the nutrition refresher requirement for any level of ACF certification. CCF plays a substanial role in securing these presenters and underwriting the seminars.


CCF is proud to announce the recipients of the 2010 CCF awards. For more information, please visit our Awards section.

Little Oscar Award
Western Region: ACF Chefs & Culinarians of San Diego
Central Region: ACF South Bend Chefs & Cooks Association
Northeast Region: ACF Long Island Chapter
Southeast Region: ACF Kentucky Chapter

True Spirit Award - Nancy Russman

Michael Ty Endowment Fund Award - Thomas Trevethan, CEPC

Spotlight on…Graham Kerr—not just the Galloping Gourmet

by Philip J. Cragg, CEC, CCE, AAC, ACFEF CCF Board Member, CCF e-Newsletter Editor

The great majority of established chefs remember the Galloping Gourmet television shows featuring Graham Kerr, HAAC, HHOF, that accentuated his favorite dishes from around the world. His more recent shows focused on making healthy choices. Graham was inducted into the American Academy of Chefs Hall of Fame in 1999. Through an honorarium from the ACFEF Chef & Child Foundation, Graham spoke at the ACF National Convention in Anaheim this year.

Graham’s focus is on serving people who want to make healthy, creative, lifestyle changes and believes that the only lasting changes are the ones that we enjoy. His life goal is “to help to convert habits that harm into resources that heal both for ourselves and others in need.” Locally, he is also one of the chefs who is making a difference by working with chefs and school foodservice directors in Friday Harbor, Wash., to examine integrated methods of improving school lunches.

He has publicly put on record his four current goals:

  • Help to increase U.S. consumption of fruit and vegetables by 300% to 9 servings per day.
  • Help to reduce portion sizes to safe “reasonable” levels.
  • Promote the idea of converting habits that harm into resources that heal.
  • Improve school meals.

Apart from his 455 “Galloping Gourmet” shows, which were produced by his wife in a three-year period, he has been the face of more than 1,300 other shows. He has been an established television personality since 1960 and is still seen airing through syndication. His 25 books have garnered awards, selling more than 14 million copies. An interesting publication goes back to 1964, based on the efforts of the New Zealand International Culinary Olympics Team in Frankfurt, Germany.

He has long been an advocate for developing a relationship with local farmers through Community Supported Agriculture. This concept, which is used by many chefs who rely on in-season produce for their market menus, features anyone in the local community who buys “shares” in a specific farm. The acreage of the farm will determine the amount of “shareholders.” The money from the “shareholders” provides the much-needed upfront capital for the farmers. As soon as harvesting begins, the “shareholders” go to the farm to pick up their weekly supply of fresh, locally grown fruits, vegetables, herbs and flowers.

An important message that he has constantly delivered for the past two decades is how to make those great Galloping Gourmet recipes more healthy to fit into his current focus. His healthier conversions are simple in thought and application, and should be heeded by every culinary student with a fear of nutrition.

The Chef & Child Foundation board was proud to host Graham and learn from his vast experience. For more information, visit

Chefs Move to Schools

Chefs Move to Schools Report

by Elizabeth Mikesell, CEC, AAC

I had the distinct honor of being one of 500 chefs invited to the White House on June 4, 2010. The event started with a breakfast at the Marriott across from the White House. After breakfast, a symposium was presented by Share Our Strength on “Healthy Schools, Healthy Kids: How Chefs Can Make a Difference.” Speakers for the presentation included: Secretary of Education Arne Duncan, White House Assistant Chef Sam Kass, Share Our Strength Foundation and Executive Director Billy Shore, author of “Free for All: Fixing School Food in America” Janet Poppendieck, and a panel with chefs and school officials already successfully working together to ensure schools are a healthy food environment for kids.

After the symposium, we went to the organic garden, which was quite beautiful and full of succulent vegetables ready to be harvested. The ACF crew was drawn together for a group photo with ACF and CCF banners in front of us.

Sam Kass and a few others spoke briefly, and then first lady Michelle Obama came out of the White House and greeted us. She spoke of her vision of solving childhood obesity, citing several examples of what she would like to see transpire in the months and years in front of us. She envisions families gathering around tables with home-cooked foods, stating that food is at the core of what makes life wonderful. She stated that 1/3 of American children are obese, and that the cost to our country to treat diseases linked to obesity is $150 billion annually. She wishes to see low-income families have better access to quality food at an affordable price. She also wishes to see an increase in physical activity for children to 60 minutes a day at school and access to healthy school food. She hopes to see a continuation of good bipartisan support in Congress for a strong childhood nutrition bill, and asks the nation to support this.

Please visit our Chefs Move to Schools section on the ACF website for more information.

News from Mindanao

by David Wasson, CCC, CCE

My name is David Wasson, CCC, CCE. I am the Ambassador to the Philippines for the Chef & Child Foundation. I retired in April 2009 and moved here to relax and enjoy the rest of my days in peace.

Last November, I was invited to a Thanksgiving celebration here for the Barangay of Mankilam (a Barangay is a village within the city). At this celebration, all of Barangay’s malnourished (238) were invited to a meal of Arroz Caldo, which I personally sponsored and prepared. At this event, I was witness to children whose weight is so low that it truly shocked me—10-year old children who do not even weigh 15 kilos (33 pounds). I then began to sponsor feedings—first monthly, then bimonthly and now weekly.

At each feeding, we record the children’s name, age and weight. As I began to see the same children repeatedly, I saw that their weight was not improving. I realized that in order to save these little children from years of suffering and danger to their health, it would be necessary to feed them every single day. I became determined to open a food bank to give them rice until their weight improved. I have been given a building to use, charity status with the local government, and the building has been remodeled. I have lists of all the malnourished children by Barangay for the entire city of Tagum. Thanks to the Chefs de Cuisine Association of Hawaii Honolulu and others, I have barely enough money to buy rice and begin feeding these children.

Americans have always been a generous people, and realize that without their help, many children would lead dangerously unhealthy lives. Chefs in particular have led the way in America’s fight against hunger and obesity. I beseech you to help me now. For my part, I can ensure that every penny received will be spent on food for these malnourished children (I am audited as a charity yearly to ensure this). These children have endured poverty, floods, famine, war, and still they smile when I feed them and realize that life may not be as bad as they had imagined. Please, consider making The Tagum City Food Bank the beneficiary of your next fundraising efforts. Donations can be sent to my mail forwarding service: The Tagum City Food Bank, c/o David Wasson, CCC, CCE, 8345 NW 66th St. #2816, Miami, FL 33166.

Visit my facebook page.

Chapter events

Support Childhood Nutrition Day - October 16, 2010

Childhood nutrition day focuses on the need for education about childhood hunger, malnutrition and obesity issues.

Support this day by offering an awareness event in your community. The event can be as simple as offering a cooking demonstration at a local nonprofit, working at a local soup kitchen, getting a proclamation from your mayor, holding an activity session at a local school. Need an idea? Visit our chapter corner.

Anyone can make a difference on October 16. Please help us make an impact in communities around the country on October 16 by talking about these important issues. Email about your event and send us photos. Let’s spread the word!

A Night Time 5K Race

August 28, 2010, Nevada Country Club, Nevada, Mo.

ACF Springfield/Branson Chefs Assossiation hosted a Night Time 5K Race around the golf course on August 28 at the Nevada Country Club in Nevada, Mo. It was a fun and successful event.

For more information, please contact William H. Askew, CEC, at

West Michigan Lakeshore ACF Classic

September 25, 2010, Grand Haven Golf Club

ACF West Michigan Lakeshore Chapter is hosting a golf outing at the Grand Haven Golf Club to raise funds for the Chef & Child Foundation and The Webster House Youth Service. Teams will be playing an 18-hole scramble, raffle and auction. Their goal is to “chip away childhood hunger and homelessness.”

For more information, please contact Catherine Tomcala, CC, at

LA’s Spotlight on Childhood Hunger

Saturday, October 16, 2010, Los Angeles Convention Center

The ACF-LA’s Chef & Child Foundation’s Childhood Nutrition Day, called “LA’s Spotlight on Childhood Hunger,” will take place Saturday, Oct. 16, 2010, at the Los Angeles Convention Center. There will be a Kid’s Healthy Cooking Contest and a Benefit Concert to bring awareness to childhood hunger, malnutrition and obesity in America, and we are inviting many at-risk and disadvantaged children to participate. Furthermore, most of our proceeds will go to our adopted charity, the West Los Angeles Fisher House Foundation. This foundation provides temporary housing for families of veterans while they undergo longterm care.

For more information, please contact CCF Chair Marjorie Frazier at

Local Chapter Corner

Get Involved In Your Community

The support of ACF chapters is needed to accomplish the goals and projects we have set in motion for CCF. Please get involved in your community. You can use one of the programs we have available online or create your own. Most importantly, if you are doing a fundraiser for a charity in your area, please register the recipient with the Chef & Child Foundation through the national office. This will allow donors to receive a tax break and protect your chapter from breaking tax laws. Download the revised fundraising form and email it to, or mail it to ACFEF Chef & Child Foundation, 180 Center Place Way, St. Augustine, FL 32095.

CU Chefs Clemson University Partnership

ACFEF Chef & Child Foundation and Clemson University have partnered to offer a free monthly nutrition article for chefs, educators, nutritionists and the foodservice industry. These articles provide up-to-date professionally researched information on the latest in culinary nutrition trends. Topics pinpoint information chefs need to offer healthier foods and positively impact the health of their consumers.

Culinary Nutrition News

Culinary Nutrition News articles are free and available for download the first Monday of each month. Download articles, share with colleagues or click the “Send to a friend” button and share with family, friends and peers. Download these articles and build your personal nutrition library. Sponsored by French’s Foodservice.

Ingredient of the Month

The nutritional Ingredient of the Month is a free downloadable guide featuring a new nutritional ingredient for chefs to incorporate into their menus. Available the first Monday of the month, the downloadable guide will provide an in-depth look the latest in nutrition ingredients. Download these articles, share with colleagues and start creating your nutritional-recipe collection.

Support Our Mission

The ACFEF Chef & Child Foundation relies on the support of generous sponsors and donors to continue to fulfill its mission “to educate children and families in understanding proper nutrition through community-based initiatives led by American Culinary Federation chef members and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity.”

Donate online, by calling (800) 624-9458, ext. 102, or by mailing a check to Chef & Child Foundation, 180 Center Place Way, St. Augustine, FL 32095.

Meet the Chef & Child Foundation Board

Elizabeth Mikesell, CEC, AAC, Chairwoman
Phil Cragg, CEC, CCE, AAC, Communication
Brad Everett, Education
Ira Fingerman, Fundraising
Jean Hull, CCE, AAC, Liaison

Lynn Krause, CEPC, AAC, Central Region Chair
D’Aun Carrell, Central Region Co-Chair
Phil Cragg, CEC, CCE, AAC, Northeast Region Chair
Kyle Shadix, CCC, MS, RD, Northeast Region Co-Chair
John Maxwell, CCE, CEC, AAC, Southeast Region Chair
Malika Robins, CEC, FMP, Southeast Region Co-Chair
Patti Curfman, CEC, CEPC, AAC, Western Region Chair
Joe Eidem, CEC, AAC, Western Region Co-Chair