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
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
Spotlight on…Graham Kerr—not just the Galloping
by Philip J. Cragg, CEC, CCE, AAC, ACFEF CCF Board Member, CCF
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
He has publicly put on record his four current
- 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”
- Promote the idea of converting habits that harm into resources that
- 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,
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 www.grahamkerr.com.
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
Support Childhood Nutrition Day - October 16,
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
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 email@example.com
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 firstname.lastname@example.org.
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 email@example.com.
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 firstname.lastname@example.org.
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 email@example.com,
or mail it to ACFEF Chef & Child Foundation, 180 Center Place Way,
St. Augustine, FL 32095.
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
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
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.”
by calling (800) 624-9458, ext. 102, or by mailing a check to Chef &
Child Foundation, 180 Center Place Way, St. Augustine, FL 32095.
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
D’Aun Carrell, Central Region
Phil Cragg, CEC, CCE, AAC, Northeast Region
Kyle Shadix, CCC, MS, RD, Northeast Region
John Maxwell, CCE, CEC, AAC, Southeast Region
Malika Robins, CEC, FMP, Southeast Region
Patti Curfman, CEC, CEPC, AAC, Western Region
Joe Eidem, CEC, AAC, Western Region Co-Chair