Chefs Move to Schools

Happy Spring! Chefs Move to Schools continues to highlight the great work that is happening by Chefs and Schools across the country. We hope as you are inspired by the stories and articles below you also take the time to send us your great recipes, success stories, videos, pictures, and tools for us to publicize in the months to come. Please send content to http://www.chefsmovetoschools.org/contact.html or info@chefsmovetoschools.org.

 
Chef for a Day Program
     
Chef Michael McGreal with students

Chef Michael McGreal demonstrates the root system of lettuce harvested from JJC's greenhouse to students from Rich South High School, Richton Park, Ill.
  Chef for a Day Program Empowers Students to Make Healthy Choices!

After visiting the White House with the American Culinary Federation for the Chefs Move to Schools announcement in June 2010, Chef Michael McGreal returned inspired to give back to his community. As the culinary arts department chair for Joliet Junior College (JJC) in Joliet, Ill., Chef McGreal expanded its existing Chef for a Day program to include kids from pre-school age and up as well as scout troops and library reading groups.

"The feedback has been tremendous," said McGreal. "Not only are kids learning how to make healthy choices and trying new foods, they are also learning how to prepare healthy food. This empowers them to make better choices at home and school."

The Chef for a Day program has reached more than 600 kids since opening its program to younger students and youth community groups.

Students and community groups that participate in the program are able to tour JJC's culinary lab and on-site greenhouse, interact with chefs and culinary students and gain hands-on experience in the kitchen.

Interested schools or youth groups in the Chicago area can learn more about the Chef for a Day program by visiting the Joliet Junior College website.

 
Sterling Elementary School
Sterling Elementary School Students Meet Chefs and Their Favorite Friends
     
On January 30th, Sterling Elementary School welcomed five chefs from the Charlotte Chapter of the American Culinary Federation to discuss the importance of incorporating fruits and veggies into kids' diets, especially by eating lunch at school.

Claudia Cauliflower, Bradley Blueberry, Oscar Orange and Tommy Tomato also joined the chefs to illustrate the importance of "eating the rainbow" or a variety of colors in every meal. To read more about this fun event, visit the Charlotte-Mecklenburg Schools website.

  Sterling Elementary School Students Meet Chefs and Their Favorite Friends
 
Carrollton Middle School
Local Chefs Help Georgia School Make Fruit a Popular Choice
     
For more stories like this, go to www.TrayTalk.org.

Carrollton Middle School (Georgia) recently invited a local chef to visit the school kitchen and share ideas on how to incorporate more fresh fruits on the school menu. Chef Tano met with School Nutrition staff and the student Nutrition Advisory Council (NAC) to demonstrate how to prepare dishes using fresh fruit and whole grains. The group whipped up a low-sugar, brown rice and fresh fruit pudding that was a huge hit with the kids.

The following day, Sous Chef Grant joined members of NAC in handing out free samples of mango, kiwi, strawberries and pineapple to students dining on school breakfast. With the endorsement of their peers on NAC, students were more willing to give the new fruits a try.

 
Chef Tano and Students
Chef Tano demonstrates how to prepare dishes using fresh fruit and whole grains
Thanks to efforts like these, and the School Nutrition staff's ongoing promotion of healthy choices in the cafeteria, Carrollton Middle School students are selecting 40 percent more fresh fruit servings each day!
 
School Grants Available
School Grants for Healthy Kids!
     
Tray  

Action for Healthy Kids (AFHK) will award over 500 schools with grants, ranging from $1,000 to $5,000, for the 2012 -2013 school year through our School Grants for Healthy Kids program.

The grants, designed to help improve school nutrition and provide kids with greater access to healthy foods. Applications are due by May 5, 2012; to apply or learn more, visit Action for Healthy Kids.

 
Recipe of the Month
     
Fresh Fruit with Warm Honey Yogurt Topping from Cooking Matters

With the arrival of spring, try this simple fresh fruit recipe using seasonal fruits like strawberries and kiwi with your young ones! Happy cooking!

Ingredients:

4 cups fresh fruit, such as berries, melons, pears, plums, peaches, or a combination

1 lemon

1 cup nonfat vanilla yogurt

2 Tablespoons honey

  Fruit with Yogurt Topping

Directions:
1. Wash and cut fruits. Rinse and zest lemon using the small holes on a box grater.
2. Divide fruit evenly among 4 bowls.
3. Combine yogurt, honey, and lemon zest in a microwave-safe bowl. Microwave for 1 minute. Stir well.
4. Drizzle honey yogurt topping over the fruit and serve.

     
Want more ideas?
Join ChefTalk, our e-mail discussion group,
to discuss other ways chefs and schools are working together.

 
 

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We forward to working with you!

-Chefs Move to Schools Team

Chefs Move to School Website