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So far Chefs Move To Schools has created 29 blog entries.

The Annual Harvest Challenge: Student Teams Supported by Chefs Move to Schools and Farm to School

Cross-posted from the Let’s Move blog: The annual Harvest Challenge, menu planning and cooking event for high school students, is an important example of how aspiring chefs get started and learn to create winning recipes. This exciting contest, which is now going into its 8th year, challenges teams of high school students – including staff and chef mentors – to develop a creative, appetizing and visually appealing school lunch entrée and side dish while incorporating locally grown foods. At the same time, the entrée and side dish must comply with USDA National School Lunch nutrition standards and meet a budget of $1 per person per serving (entrée and side dish combined). “This is a fun and challenging event for our high school students that really enables them to appreciate the hard work that goes into school food programs,” says Ashlee Gabrielson, director of the Vernon County Farm to School Program in Wisconsin. […]

September 27th, 2016|Blog, News|

Helping students teach others about healthy eating

Professional chef Linda Boggioni of Columbus State Community College has been working with the Food for Thought program for several years now to increase awareness of the importance of whole grains in a healthy diet. Food for Thought, an initiative [...]

September 27th, 2016|Blog|

SNA National Survey Reveals Increased Efforts to Promote Student Consumption of Healthy Choices

NATIONAL HARBOR, MD – A new national survey of school meal program operators reveals that more school cafeterias are utilizing strategies to increase consumption of fruits, vegetables and other healthy choices, while expanding student access to school meals through programs [...]

September 6th, 2016|Blog, News|

Mississippi-Black-eyed Pea and Chicken Gumbo and Rice

Mississippi-Black-eyed Pea and Chicken Gumbo and Rice - - olive oil, wheat flour, onion (diced ), green bell pepper (diced ), celery (diced ), frozen black-eyed peas, okra, tomatoes (diced ), roasted chicken stock, onion powder, parsley flakes, celery seeds, [...]

May 13th, 2016|Chefs Calendar Recipes|

5 Food Group Wraps

5 Food Group Wraps - - avocados, cherry tomatoes, Baby Spinach, fresh herbs (use any combo), soft cream cheese (room temperature), cheese (shredded ), turkey deli meat, carrots (shredded ), whole grain tortillas, Use a spoon to scoop avocado out [...]

May 13th, 2016|Chefs Calendar Recipes|