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Posts tagged: Chefs Move to Schools

Connecticut Students Say, “Si, Si” to Fiesta Wrap on the Menu

Intent on their work, Charter Oak student chefs carefully assemble their competition entry Fiesta Wrap.

Intent on their work, Charter Oak student chefs carefully assemble their competition entry Fiesta Wrap.

Cross posted from the Let’s Move! blog:

It’s only natural that when the team from Charter Oak International Academy came up with their entry in the Recipes for Healthy Kids competition it would have true international flavor. The West Hartford, CT school is a magnet school with a global focus, including Spanish language instruction. Their “Fiesta Wrap” stars quinoa and black beans accompanied by vegetables, lime juice, spices and reduced fat cheddar cheese with optional toppings such as fresh tomatoes, corn salsa or fiesta sauce. Read more »

Recipes for Healthy Kids Contest Ends May 31– Don’t Forget to Vote!

Cross posted from the Let’s Move! blog:

Have you cast your vote? The selection period for the Popular Choice Award in the First Lady’s Recipes for Healthy Kids competition will close soon, so it’s time to make your voice heard.  The First Lady and the U.S. Department of Agriculture launched the competition last September, challenging teams of school nutrition professionals, chefs, students, and community members to develop creative, nutritious, and kid-approved recipes that schools can easily incorporate into National School Lunch Program menus – and families can try at home. And I just want to say that I think Recipes for Healthy Kids is a really neat idea. It draws on America’s culinary creativity and our commitment to the healthy lifestyle we all aim for. Chefs are providing culinary expertise, school nutrition professionals are sharing insight as to what can be accomplished in a school setting, and kids and parents are making sure that students will choose these nutritious items in school and beyond. Read more »

California Chef Helps Schools Go for Gold!

Salida Union School District’s Child Nutrition Services Director, Chef Billy Reid (right), Tammy Zeiger (left), a member of his team, and several students demonstrate how to cook a healthy school lunch using USDA Foods.

Salida Union School District’s Child Nutrition Services Director, Chef Billy Reid (right), Tammy Zeiger (left), a member of his team, and several students demonstrate how to cook a healthy school lunch using USDA Foods.

Cross posted from the Let’s Move! blog:

Chef Billy Reid, manager of child nutrition services at Salida Union School District, is an advocate of the Chefs Move to Schools initiative. Chef Reid has been using his expertise to make sure students in his District eat meals that are both healthy and tasty. Read more »

Michigan Chef Embraces First Lady’s “Chefs Move to Schools” Initiative

Cross posted from the Let’s Move! blog:

In March 2011, USDA Special Nutrition Programs Regional Director Julie Mikkelson and I met Chef Paul Penney at a HealthierUS School Challenge (HUSSC) award celebration in Canton, Michigan. Chef Paul, a volunteer with the First Lady’s Chefs Move to Schools initiative, was in the kitchen at Dodson Elementary School helping school foodservice staff prepare mashed sweet potatoes and apples and Michigan cherry chili.

Both dishes, recipes he created for the Plymouth-Canton Community Schools, were making their debut at Dodson that day. At the lunchroom entrance, Chef Paul greeted each student and handed out 2 ounce “tasting cups” of the chili and the sweet potatoes. (He credits Plymouth-Canton foodservice director Kristen Hennessey with the idea.) Read more »

Champions of Change: Moving Chefs to School in New Haven, Connecticut

Cross posted from the Let’s Move! blog:

Last week I had the wonderful opportunity to join 5 chefs from across the country, all of us being recognized as a Champion of Change. Working together as a team the six of us joined in a discussion with Under Secretary Kevin Concannon and Chef Sam Kass to discuss opportunities and challenges of the Chefs Move to Schools, a program of the Let’s Move! initiative.

The true spirit of Chefs Move to Schools (CMTS) is to engage children in their classroom through food. The program has morphed into a fun and educational program benefitting both school children and school nutrition professionals. One practice that is becoming popular is to have the program benefit both these groups; first by getting kids excited by a chef demo then having the chef step into the school kitchen, not to comment about the food, rather to work hands on with the kitchen staff to help re-educate them on basic kitchen skills. This quick educational lesson is often welcomed by the staff who see it as an opportunity to network with a local chef. Engaging organizations is important to seeing through with the success of CMTS. The American Culinary Federation, School Nutrition Association and Share Our Strength are the top three organizations involved to see through with the success of CMTS. Read more »

Champions of Change: Autrey Mill Middle School Cooking Club

Cross posted from the Let’s Move! blog:

On Wednesday, April 20, I was notified that I had received a Champions of Change award and was invited to participate in a roundtable discussion with Administration officials and several chefs and nutritionist specialists. We were asked to discuss the healthy schools initiative, the Chefs Move to Schools project and what we were doing in our communities.

I was excited to receive the award and the invitation and headed to Washington, D.C. The Chefs Move to Schools program began June 2010, when The First Lady invited chefs to get involved with schools to help students make healthier choices in eating, learn what healthier choices are, plan and plant gardens, work with school cafeterias–whatever might make a difference in children’s eating habits. Read more »