Chefs Move to Schools

It's March and 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 or

Grant Winners Announced
Child using knife
Photo Credit: Michelle Stern

Chefs Move to Schools Grant Winners Announced

The Culinary Trust has announced the first round of Chefs Move to Schools Grant winners. The depth and breadth of the applications received was inspiring. Applicant projects included programs for school gardens, nutrition, cooking and food education, school food service, and parent education. Applications were received from across the United States with proposals impacting students in grades K-12.

1. Dale Cain/Price Elementary School/Chicago, Illinois Award using Share Our Strength Cooking Matters curriculum, this program includes both garden and cooking lessons and incorporates parent education.

2. Ron Iafrate/International School of Louisiana/New Orleans, Louisiana Two food education programs will be implemented in order to increase the consumption of healthy foods: A "5 A Day Challenge" and "Try it Before You Deny it Friday."

3. Stephen Simpson/Thomas Jefferson Elementary School/Redford MI Funding will be provided to create a comprehensive garden and cooking program. Funding will be used primarily for materials.

4 . Angela Hobby/Washington Latin Charter Public School/Washington DC A pilot of three cooking classes, with the possibility of additional funding after the pilot is complete.

Applications are now available for additional grants, the application deadline is April 15, 2012. Funding is for volunteer culinary professionals signed up with Chefs Move to Schools. Grants will cover any out of pocket expenses for volunteers but will not fund salary. Priority will be given to schools serving a low income population or where the population has an above average risk for obesity and obesity related diseases. A detailed proposal with itemized budget is required.

Applications can be found on The Culinary Trust's website,

Culinary Trust at the IACP Conference
Culinary Trust Workshops

The International Association of Culinary Professionals and The Culinary Trust team up to offer educational programming to support Chefs Move to Schools volunteers at the Annual IACP Conference in New York City.

  The Culinary Trust
Kids with veggies  

On Sunday April 1, 2012 The Culinary Trust is offering a full day of workshops at the IACP conference that provide Chefs Move to Schools participants with skills to help their volunteer efforts. The morning session will open with a welcome from White House Executive Pastry Chef William Yosses. Megan Lott of the Pew Charitable Trust explains how federal policy impacts what we feed our kids. This will be followed by a three part expert panel that will give us different approaches to helping kids to eat healthy foods. Brian Wansink of the Cornell Food Brand Lab will talk about his research, Food Network healthy eating star and nutritionist Ellie Krieger will provide a perspective on food education, and Chef Bobo of the Calhoun School will provide a view from the kitchen.

Afternoon workshops provide comprehensive education on lesson planning with Isobel Contento and nutrition basics with Pamela Koch, both of Columbia University Teacher's College, followed by a workshop on how to put it all together on a shoestring budget with Julie Negrin of The Sylvia Center.

The day will conclude with a networking and information session with organizations providing tools, resources and funding for Chefs Move to Schools participants.

For more information and registration, click here.

CIA National Leadership Initiative
The Culinary Institute of America's Healthy Flavors, Healthy Kids National Leadership Initiative: A Focus on Food and Flavor

In May 2011, The Culinary Institute of America (CIA) launched Healthy Flavors, Healthy Kids, a national leadership initiative that focuses on increasing the flavor and quality of foods made available to kids in a variety of settings, including our nation's K-12 schools, colleges, universities, and chain restaurants. The initiative was launched with a leadership summit at the college's San Antonio, TX campus.

This May 9-11, the CIA will bring together a group of 225 leaders from across the country to again discuss and debate the best ways to improve the quality of foods and flavors for kids. The three-day leadership summit program will include: presentations on the state of children's health in the U.S. with an emphasis on Hispanic children and youth; culinary demonstrations that highlight ways schools can menu dark green leafy and orange vegetables, legumes, and whole grains in new and appealing ways; panel discussions on success stories in K-12 school foodservice; and round table discussions that bring together leaders from various sectors to brainstorm options for addressing a variety of issues related to children's nutrition.

Kass and Thornton
Chef Sam Kass and Janey Thornton were featured speakers at the 2011 launch of The Culinary Institute of America's Healthy Flavors, Healthy Kids National Leadership Initiative: A Focus on Food and Flavor.

For more information, please visit

Success Stories

Chef McMillan

When Chef Don McMillan, a member of Chefs Move to Schools, isn't busy running his catering business and cooking school, The Stocked Pot, he volunteers with the ACF Triad Chef Chapter and the Child Foundation to instruct at-risk children on cooking nutritious meals. Now in his 17th year of service, he has reached children in 14 counties in North Carolina and has taught children in every Forsyth County School. Thank you for bringing healthy cooking to schools in your community!

Below is a fun and easy recipe that Chef Don uses in and out of the classroom!

Recipe of the Month

Colcannon Potatoes

3 cups finely shredded green cabbage
1 onion, diced
1/4 cup water
6 cooked potatoes, mashed
1/4 cup milk
1/4 cup butter
Salt and freshly ground pepper to taste

  The Stocked Pot Logo

Directions: Sauté onions in a Dutch oven until caramelized. Add the cabbage and water and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook. Add mashed potatoes, milk, butter, salt, and pepper. Mix well, stirring often until heated through.

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