CCF Newsletter - Winter 2011
Love Your Veggies™ Lunch Break For
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.
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 firstname.lastname@example.org 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
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!
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
- 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
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 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 email@example.com
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
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.