Watch Archived Webinars


The Institute of Child Nutrition is hosting a 6-week webinar series based on the Connect: Chefs Move to Schools curriculum. The purpose of the series is to provide Chefs with information about Chefs Move to Schools, various ways they can get involved in schools, and the school nutrition program (SNP). Webinars will be held each Tuesday at 2:00 p.m. (Central), beginning October 6. Below is a complete list of webinar dates and topics click the session to register for the webinars.

October 6, 2015- Getting Involved with Schools

Many chefs have shown interest in volunteering with schools, but are unsure of what they need to do to get started.  During this webinar, the facilitator will discuss steps chefs should take to begin working with schools and various ways they can get involved. Register

October 13, 2015- School Nutrition Financial Management

School nutrition programs are self-supporting entities.  Chefs who volunteer in schools need to have an understanding of the way programs are sustained financially.  During this webinar, the facilitator will discuss the reality of financial management in school nutrition programs. Register

October 20, 2015- Standardized Recipes and Production Records

A unique aspect of school nutrition is the use of standardized recipes and production records, and it is important for chefs to become familiar with both.  During this webinar, the facilitator will discuss the purposes and advantages of using standardized recipes and production records in schools. Register

October 27, 2015- Food Safety Basics in Schools

Children’s health and safety of is of the utmost importance.  Therefore, food safety is a critical component of all school nutrition programs.  During this webinar, the facilitator will discuss the importance of food safety in school kitchens, ways to prevent foodborne illnesses, use of standard operating procedures, and the chef’s role in food safety and sanitation. Register

November 3, 2015- Meal Pattern

In order for chefs to successfully assist school nutrition professionals with tasks such as new recipe development or menu planning, they must be knowledgeable of the meal requirements schools must meet.  During this webinar, the facilitator will discuss each meal component and the use of USDA Foods in school nutrition programs. Register

November 10, 2015- HealthierUS School Challenge

The HealthierUS School Challenge (HUSSC) was established to recognize schools that are creating healthier school environments through the promotion of good nutrition and physical activity.  During this webinar, the facilitator will explain the HUSSC and how chefs can get involved. Register

Webinar Instructors

Chef Brenda L. Thompson-Wattles, RDN, LD
Chef Brenda L. Thompson-Wattles, RDN, LDChef, Registered Dietitian
Chef Brenda, RDN is an independent food and nutrition consultant who is specialized in the USDA Child Nutrition Programs. Chef Brenda, RDN is the contributing Chef-Registered Dietitian for the Chef Designed School Lunch Cookbook, Chef Tuesdays Recipes, and (coming soon!) Chef Designed School Breakfast Cookbook, which were funded by USDA Team Nutrition Grants awarded to the Idaho Department of Education, Child Nutrition Programs.
Chef Jason Morse, CEC
Chef Jason Morse, CECExecutive Chef / Owners
Chef Jason Morse is a Culinary professional with a background in Hotels, Restaurants and Private Country Clubs throughout the US.

A dedicated leader, Jason is active in his community through projects benefitting Colorado agriculture and local schools. He was invited to the White House to work with First Lady Michelle Obama on the “Chef’s move to schools” Initiative and testified before the Colorado State Senate in favor of the removal of trans fats from student nutrition.

Jason has been a trainer for ICN for 3 years and works with many of our modules to train school lunch professionals.