CCF Newsletter - Spring 2012

Lunch Break For Schools Fundraiser a Huge Success!

Cat Cora & Geoffrey
Zakarian

The American Culinary Federation and Chef & Child Foundation would like to thank all the chefs who supported this great event. It was your hard work, creativity, and dedication that made this fundraiser possible.

Lunch Break for Schools was a national fundraising effort with more than 60 chefs participating from 25 states. Their support and donations will help create much needed nutrition education resources for chefs involved in Chefs Move to Schools programs. The makers of Hidden Valley Salad Dressings provided the underwriting to make this opportunity possible. Photos


Volunteer and Make A Difference!

2011 Chefs Outreach to the Community video screenshot
2011 American Culinary Federation - Chefs Outreach to the Community

Chefs Outreach to the Community Event
Friday, July 13, 2012 in Orlando

The Chefs Outreach to the Community event is an opportunity for chefs to share culinary knowledge, nutrition information, and offer hands-on demonstrations to low-income families in the Orlando community. Be a part of this all-day event by running different education stations where families learn more about whole grains, vegetables, healthy smoothies, and reducing fat and sodium by making soups from scratch. Make a difference and sign up to volunteer today!

Hear from chefs and community members who took part in the 2011 event.


Chefs Move to Schools

Exciting News!

Chefs Move to Schools
website

New Website and Coalition

The new website, www.chefsmovetoschools.org, is a one-stop shop for chefs and schools, allowing them to sign up for the program; access training, recipes, and resources; and learn how chefs and schools across the country are partnering to create healthier school environments.

The site was created thanks to a new coalition of leading culinary, nutrition and school organizations that will oversee the Chefs Move to Schools program. Leading the coalition are the American Culinary Federation and School Nutrition Association. More

Grants

The ACF is offering $250 grants to chefs participating in the national Chefs Move to Schools program. Three granting opportunities are available in 2012, with the first application deadline on April 30. Chefs interested in applying must be registered with the new Chefs Move to Schools website, be matched with a school and have volunteered within a year. Applicants are not required to be ACF members. Download the grant application and apply today.


“Making Healthy School Meals Easy” Challenge

ACF and the Institute of Food Technologists (IFT) have partnered to host a new competition, Making Healthy School Meals Easy Challenge. Four teams of four are participating in the challenge and will transform the Healthy Kids’ recipes into a manufactured product for widespread distribution and use in school cafeterias.

The final team presentation and judging will occur at the 2012 IFT Annual Meeting & Food Expo in Las Vegas on June 26–27. More


Phil Lempert’s Food News Today

Phil Lempert’s Food News
Today
Food News Today video screenshot

Food News Today cuts through the food clutter, and focuses on the stories and trends that matter, giving you the information necessary to empower your audiences with opinion, insights, facts and unbiased food information. Sign up for weekly broadcasts.


Culinary Nutrition News

Jar of honey

Ingredient Face-Off: Round 1

With new food products cropping up, they often leave their conventional counterparts behind. Take a look at how greek yogurt compares to plain yogurt, agave to honey, and table salt to sea salt. Find out more in the March 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

Cup of yogurt topped with
berries

Greek yogurt

Greek yogurt provides twice the protein, less lactose and fewer carbs than regular yogurt. It can be used in everything from savory sauces to sweet baked goods. Find out more, 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.


Chef & Child Foundation 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.

www.acfchefs.org/ccf
chefandchild@acfchefs.net