CCF Newsletter - Spring 2012
Lunch Break For Schools Fundraiser a Huge
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
Volunteer and Make A Difference!
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
Chefs Move to Schools
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
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
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
“Making Healthy School Meals Easy”
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
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
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
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
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
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.