Success Story Highlights
Highlights feature successful chef and school partner stories from around the country. Do you have a success story to share? Submit your story and it may be published on the Chefs Move to Schools site! Each month four partnership stories are selected from chef and school submissions and featured in this highlight section. Contact us to submit your story.
For more success stories, login to the website and visit the discussion forums. All registered Chefs Move to Schools participants can share their stories and read about others in the forum.
Since fall 2012, Diana Kramer has been sharing fun ways to create healthier eating habits at Trinity Day Care in Rockford, Ill. Her classes have tried homemade kale chips, ratatouille, applesauce and much more!
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. The fun begins with planting a garden and then using those ingredients to make healthy recipes.
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.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. Read more to view video.
Crystal Anderson, CDM, CFPP, food production manager, St. Mary’s Home for Disable Children, Norfolk, Va., goes on a culinary tour, holding cook classes for the students. For her first “tour stop,” she sauteed vegetables for the students to touch, taste and smell. Next, she will demonstrate healthy smoothies.
Click more to watch this inspirational video highlighting Wenatchee School District Food Services Farm to Schools program.
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.
A team of culinary chefs from Ritz-Carlton, Amelia Island, led by Executive Chef Thomas Tolxdorf, prepared a school lunch meal for more than 800 students at Fernandina Beach High School. The menu included whole-grain pasta with fresh tomato sauce, fresh spring vegetables, a fresh green salad, homemade rolls and whole-wheat-low-fat oatmeal cookies.
Chef Kathryn Bamberger and Second Grade Teacher Susan Fowler organized the second annual Delaware Community School Chefs in the Garden event with five stations featuring chefs and cooks.
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 Guylay, Chefs Move to Schools volunteer, along with Janet Salvoni, head of Community School Elementary School, and Chrissie Huss, parent volunteer.
Do you have a success story to share?
Contact Us to submit your success story for consideration as a highlight story.