CCF Newsletter - Fall 2011
Celebrate Childhood Nutrition Day
Support this day by offering an awareness
event in your community. The event can be as simple as offering a
cooking demonstration, holding an activity session at a local school or
getting a proclamation from the mayor. Visit our programs
corner for more ideas.
Download the flyer and help us spread the word. Together, we can raise awareness
about the need for education on childhood hunger, proper nutrition, and
Don’t forget to tell us about your
event. Email your story with photos to firstname.lastname@example.org.
Chef & Child Foundation New Leadership
CCF Chair, Ira Fingerman
CCF Vice Chair, Joseph Kraft, CEC, CCA, AAC
The ACFEF Chef & Child Foundation will continue to focus on the
nutritional development of America’s children, but, as of July 27,
2011, with two new leaders at the helm.
Ira Fingerman, national manager, Lady Aster, Tyson Food Service,
Springdale, Ark., was elected chair, and Joseph Kraft, CEC, CCA, AAC,
corporate executive chef, Morrison Management Specialis, Tucson, Ariz.,
was elected vice chair. They will serve a two-year term from
“As chair, I will continue the positive work that we have
started over the last couple of years,” said Fingerman. “In
this new term, CCF will focus on three key areas: focused fundraising;
innovative initiatives; and national networking with like-minded
organizations to position CCF as a nationally-recognized organization in
the fight against childhood obesity.”
“My intent is to carry on the best practices and success of the
Foundation,” said Kraft. ”I will also create and lead the
Foundation in developing ideas that will promote nutritional awareness
and educate our nation’s children and the ones who influence
Chefs Outreach to the Community in Dallas a Success
Chefs joined Dallas Area Habitat for Humanity volunteers at Turner
Courts Recreation Center in Dallas on Friday, July 22, 2011, for the
second annual Chefs Outreach to the Community Day. More than 100
children and families enjoyed a day of nutritious and delicious cooking
as kids learned about healthy vegetables, whole grains, healthy
smoothies and how to reduce fat and sodium by cooking at home. View photos.
2011 American Culinary Federation - Chefs
Outreach to the Community
National Geographic Fellow, Chef, Author, and Speaker
Barton Seaver addressed the issue of sustainability and health as
they relate to seafood at a seminar at the 2011 ACF National Convention
in Dallas. He also demonstrated three recipes from his new book,
For Cod and Country, to clarify some common points of
confusion: omega-3s vs. mercury; farmed vs. wild; fresh vs. canned or
frozen. Some highlights from the seminar as described by Philip J.
Cragg, CEC, CCE, AAC:
- Simplicity in preparing seafood to maintain its natural, delicious
flavor in its fresh form.
- Being very careful with the use of spices that quickly mask natural
- Learn how to use salt to accentuate the very best qualities.
- Know your vendor, and the source of the seafood, as well as the
method of landing it.
- Promote lesser known species as energetically as possible, and get
buy-in from your waitstaff to sell to your customers.
Visit www.bartonseaver.org for more
Chefs Move to Schools
New resources are available for Chefs Move to Schools volunteers.
Find videos, new recipes, and a new Chefs Guide for volunteers working with
schools. Visit the Chef & Child Foundation website for new
activities from the 2011 Chefs Outreach to the Community event.
Culinary Nutrition News
The Other Red Meats
Lamb is a great source of protein, iron and
Red meat has a reputation of increasing the risk for chronic diseases
such as heart diseases, cancer, and diabetes. But not all red meats are
created equal. There are a wide variety of nutritional alternatives
available, such as lamb and venison. Find out more in the September
issue of our Culinary
are free and available for download the first Monday of each month.
Provided through our partnership with Clemson University, and sponsored by French’s Foodservice.
Ingredient of the Month
Eggs do not contain as much
cholesterol as once feared.
Eggs are an excellent source of protein, are loaded with vitamins and
minerals, and do not contain as much cholesterol as once feared. This
makes them ideal to be served alone or as ingredients in a prepared
dish. Find out more about eggs, as well as a nutritious recipe, in our
Ingredient of the Month.
These free, downloadable
guides feature a new nutritional ingredient for chefs to incorporate
into their menus each month. Provided through our partnership with Clemson University.
The American Culinary Federation Education Foundation
(ACFEF) Chef & Child Foundation (CCF) was founded in 1989 to educate
children and families in understanding proper nutrition through
community-based initiatives led by ACF members, and to be the voice of
the culinary industry in its fight against childhood hunger,
malnutrition and obesity.