2013 Chapter Activity

Kids Cooking Green

Elena Murphy, a culinary student at Johnson & Wales University, Providence, works with Kids Cooking Green, an afterschool program, founded by Lori Deliso, that teaches kids how to cook fresh and eat local. Kids learn healthy cooking skills, such as making homemade ravioli and smoothies, and also learn how to read nutrition facts on labels. They even go on field trips to local farms. The highlight of the program is preparing dinner for friends and family with some help from a guest chef from a local restaurant.

Wenatchee’s Farm to School Movement

Watch this inspirational video highlighting Wenatchee School District Food Services Farm to Schools program.

Rainbow Taste Test

Addy Kinziger, Chef & Child chair, ACF West Michigan Lakeshore Chapter, adapted the Chef & Child activity Rainbow Taste Test for a demo at Cardinal Elementary in Muskegon, Mich. The school hosted an “Arts Night” event and students from grades 2–5 were able to sign up for two different activities, including healthy cooking, jump roping, pizza making, science experiments and many more).

Extreme Dressing Get Kids Into Salads

What cool kid wouldn’t want to try a salad covered in Orange Dreamsicle dressing? How about Extreme Orange or Extreme Strawberry? And who could resist Peanut Butter and Jelly salad dressing? These dressings are part of a nutrition program for kindergartners through fifth graders put on in collaboration with the Ohio State University Wexner Medical Center (OSUMC) and the Ohio Department of Education, funded by Ohio Team Nutrition Training Grants from the U.S. Department of Agriculture. View Recipes

Homemade Tacos and Dessert Quesadillas

ACF Glens Falls Chapter hosted a Chef & Child event at Galway Central School, Galway, N.Y. Thirty students learned how to chop lettuce and tomatoes with plastic knives, made homemade taco spice kits, and prepared fresh guacamole as they made tacos with ground turkey. The activity came to a sweet ending with dessert quesadillas.

Vegetable Garden Harvest

Second graders from Gulfside Elementary School, Tampa Bay, Fla., had an exhilarating day as the vegetables they planted earlier that year were finally ready to be harvested. Under the guidance Master Gardeners Carla and Bob O’Brien, students took turns digging up carrots and picking tomatoes, green beans and broccoli. Chefs Ray Benton, CCE, HAAC, and Vince Blancato, ACF Tampa Bay Culinary Association, adopted the school as part of the Chefs Move to Schools initiative a few years ago. They work with several schools around the county educating students about making good food choices. The school garden is an integral piece in introducing children to where food comes from. The chefs then turn those ingredients into healthy dishes, while teaching nutrition and kitchen safety. View Video

Home Economics Class

John Selick, executive chef, Sodexo Healthcare Services, UH Ahuja Medical Center, Beachwood, Ohio, and member of ACF Cleveland Chapter Inc., performed a culinary demonstration for Ms. Dunning’s 8th grade Home Economics class at Warrensville Middle School. The demo was about making better food choices for a healthier lifestyle, with a focus on fish. Selick discussed the nutritional benefits of fish, then presented a fresh salmon, fabricated it, sautéed it and served it with quinoa and sweet potatoes.

Whole-Wheat Pizza

Robert Walljasper, CEC, CCE, surprised a classroom of 8th graders at River Dell Middle School, N.J. As part of the Chefs Move to Schools initiative, he joined the class as a guest presenter and showed them how to make whole-wheat pizza. The students had fun kneading the flour and yeast mixture and then added healthy toppings for a delicious treat.

Healthy Community Dinner

The second annual community dinner and healthy cooking event was held at William D’Abate Elementary, Providence, R.I., using a grant from the American Culinary Federation. Volunteer chefs Stephen Menyhart, Jasmine Johnson, and Jake Zentner prepared the meal and delivered a presentation on the ingredients utilized in each dish. Special focus was given to reducing sodium content and increasing overall fruit and vegetable consumption. Community partners Luz Posada and Heidi Hetzler from the University of Rhode Island SNAP-Ed program presented a MyPlate Workshop, using sample meals and menu plans to promote variety and nutritional value in the diet.

Keen What Wrap

Volunteer chefs from Universal City Walk, Walt Disney Parks & Resorts, Nestle Corporate and Platters for You Catering partnered with five Orange County school cafeteria food managers to create menu items with the help of student taste testers at their schools. Each school introduced their new food item at the end-of-the-year school celebration. Ed Colleran served the “Keen What Wrap,” which is made of quinoa, yellow and red peppers and hummus to students at Camelot Elementary School.

Go For The Greens

Culinary students from Lebanon County Career and Technology Center in Lebanon, Pa. recently cooked a fresh vegetable stir-fry served on a brown rice pilaf for students at Cornwall Elementary School. The project is part of the “Go for the Greens” and “Chefs Move to Schools” initiatives at the school to improve childhood nutrition.

A Calendar of Culinary Events

Through the support of a grant by the American Culinary Federation, students at the Community School of Sun Valley, Idaho, enjoyed a calendar of culinary events hosted by Kathryn Gulay, Chefs Move to Schools volunteer, along with Janet Salvoni, head of Community School Elementary School, and Chrissie Huss, parent volunteer. In January, students learned to identify whole grains versus processed grains, while February focused on different culinary customs around the world. Students learned about the different components of MyPlate in March and sampled snacks containing various components of MyPlate. April was all about better beverages, and students explored ways of making water more interesting my adding different fruits, cucumbers and herbs. The school-year ended with a community event with kids responsible for preparing, plating and serving food to over 100 adults.

Competing For Healthy School Recipes

High school students from nine schools in Buena Park, Cali. competed in a culinary competition to prepare nutritional school recipes based on a theme “tastings of the world.” Students were mentored by chefs from the American Culinary Federation, including Jorge Ramirez, CEC. The competition is part of the Chefs Move to Schools Program, initiated by First Lady Michelle Obama, and partnered with the American Culinary Federation.

Mr. and Mrs. Eat Right

In Roanoke City, Va., Chef & Child has become a part of the 21st Century Learning Grant, currently serving 13 schools in the city, which sponsors afterschool programs for students. Beverly Allman and her husband, Bradie, appear as Mr. and Mrs. Eat Right, teaching the kids about making healthy choices through hands-on activities.

Farm to Table School Initiative

Steve Landon, a Skaneatales chef and member of the American Culinary Federation, is spearheading an effort to teach young Central New Yorkers about healthy eating habits and food. Along with other chef volunteers from the ACF Syracuse NY Chapter, Landon works with classes at Waterman Elementary School and with the afterschool program at Southwest Community Center. The fun begins with planting a garden and then using those ingredients to make healthy recipes. The students share their experience tasting healthy foods to their friends and family, passing on the message that healthy can be tasty.