CCF Newsletter - Winter 2011

Love Your Veggies™ Lunch Break For Schools

One Lunch, One Day, During One Week

ACF is partnering with the makers of Hidden Valley Salad Dressings, celebrity chef Cat Cora, and chefs from around the country, for the Lunch Break for Schools fundraiser February 27–March 2, 2012. All proceeds will go to the Chef & Child Foundation to support ACF’s involvement in the Chefs Move to Schools program.

Join chefs across the nation as they create, prepare and sell healthy lunch items during this week. Chefs will be provided with a toolkit and promotional material to get started.

Sign up by January 15, 2012, to help fight childhood obesity and promote proper nutrition in schools. For complete details, please visit www.acfchefs.org/lunchbreakforschools.

New CCF Logo

The Chef & Child Foundation logo has been redesigned to better reflect our nutritious mission. Please send an email to chefandchild@acfchefs.net to request a high resolution file for your chapter events.

Childhood Nutrition Day A Success

A huge thank you to our ACF chapters and chefs around the nation that supported Childhood Nutrition Day on or around October 16 by holding events to raise awareness about the need for education on childhood hunger, proper nutrition and obesity issues. Visit our CCF Chapter Corner for full story.

Proclamations were made in both Santa Ana, Calif., and Palm Beach County, Fla.

ACF Greater Indianapolis Chapter partnered with the local Children’s Museum and Indiana University Health to succesfully present the Chefs Outreach Program to the Community.

ACF Kona-Kohala Chefs Association implemented the Hit a Homerun for Nutrition breakfast in their community, and ACF Chef Chefs of Southern Arizona Tucson held their annual healthy iron chef competition.

Healthy food demonstrations were hosted by ACF Orange Chefs and Professional Cooks Association and Maumee Valley Chefs Association.

Several chapters, including ACF Greater Buffalo Chapter and ACF Capital District–Central New York, taught classes in schools on nutrition and healthy cooking.

Healthy Cooking, Eating!

Chef & Child: Healthy Cooking, Eating!

Paul Stroup

View this great documentary about implementing Chef & Child programs in a local communty by Executive Chef Paul Stroup of ACF Heart of Illinois Professional Chefs Association. Hear from children how the program has changed their lives. More

2012 Restaurant Menu Trends

Kids Meals and Nutrition in Top 10

The National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,200 ACF chefs reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The top ten trends for next year are:

Locally sourced meats and seafoods
Locally grown produce
Healthful kids’ meals
Hyper-local items
Sustainability as a culinary theme
Children’s nutrition as a culinary theme
Gluten-free/food allergy conscious items
Locally produced wine and beer
Sustainable seafood
Whole grain items in kids’ meals

Culinary Nutrition News

Building Better Menus for Kids

Kids needs to eat more vegetables, as well as a vast array of other health-promoting foods. It is vital to supply them with a menu that offers an assortment of needed nutrients, from carbohydrates and proteins to fats, vitamins and minerals. Find out more in the December issue of our Culinary Nutrition News.

These articles 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

Pears

Pears are delicious in both sweet and savory dishes and are extremely high in fiber and vitabmin C. Find out more about pears, 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.

Special Programs Ambassador Report

Elizabeth Mikesell, CEC, AAC

As special programs ambassador for Chef & Child, Chef Mikesell serves as the liaison for special partnerships. Many organizations seek to partner with CCF both nationally and internationally to help fulfill the organization’s mission. Chef Mikesell will work with these program partners to strengthen the reach and impact of the CCF. Please email her at elizabeth.mikesell@pima.edu about any programs you feel align with the goals of CCF. Update on current and developing partnerships:

Hattie Mae and Pals Foundation: The Hattie Mae and Pals Children’s Healthy Living Center will be an interactive, animated educational facility focusing on childhood obesity. The Foundation recently held a meeting at the American Heart Association (AHA) headquarters in Dallas solidifying their partnership with the AHA’s new Teaching Gardens program. The Chef & Child program was also introduced, and we will be pursuing this initiative.

Tagum City Food Bank: Chef David Wasson, a former CCF member, moved to the Philippines and took on the task from his own resources to build a food bank and to turn around the malnourishment in children he witnessed. Visit his Facebook page.

Super Chef on Guam: Chef Rober Walter, CEC, CCA, AAC, is working on a CCF project with Jesse Rosario, program coordinator II, food and nutrition services management division, Guam Department of Education, the USDA, and NEWCHEF Fashion. The idea is to launch a new nutritionally focused superhero named “Super Chef” to grade school children on Guam. Chefs participating in the program will receive a uniform identifying them as “Super Chef.” The nutritional programs will be based on comic books, such as unhealthy foods affecting the body similar to kryptonite to Superman.

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.