The Culinary Trust Brings Philanthropy to the IACP Conference
On Sunday, April 1, The Culinary Trust organized full day of programming to give culinary professionals the tools needed to support Chefs Move to Schools. We hope to have copies of some of the presentations posted shortly.
Here’s a brief roundup of programming supported by The Culinary trust
- Chefs Move to Schools Welcome – Bill Yosses, White House Executive Pastry Chef
- Food Policy and Feeding Kids: Healthy eating is more than just personal choice. Federal policy has an impact , both directly and indirectly on what children eat. Guests heard how the Farm Bill, Child Nutrition Reauthorization and the USDA show up on the plate. — Megan Lott, Pew Charitable Trust
- Best practices in getting kids to eat healthy food from three perspectives: Making Choices for smarter lunchrooms – research supported ideas for low cost/no cost changes that get kids eating healthier – Brian Wansink, Cornell Food Brand Lab, In the Kitchen – A private school chef shares his experiences and recipes for success from the kitchen — Chef Bobo aka Robert Surles, Calhoun School. Education — Lessons from a New York City public school: how basic food education can change what kids eat — Healthy eating author Ellie Krieger
Lunch with Bill Telepan
How good can a public school lunch taste? Constricted by nutritional guidelines and a miniscule budget, Chef Bill Telepan worked culinary magic. Lunch was served cafeteria style at The International Culinary Center. Proceeds benefit The Culinary Trust, Wellness in the Schools and Future Cooks Initiative
Skills for teaching and writing for kids, learn nutrition basics and running a program on a tight budget
Lesson planning: Got kitchen skills and going into a classroom? Attendees learned effective strategies for creating learning objectives, lesson plans and teaching to different age groups. — Isobel Contento, Ph.D., Professor of Nutrition Education and Coordinator of the Nutrition Program at Teachers College Columbia University; Nutrition Basics for culinary professionals: what you need to know about nutrition, how to incorporate that knowledge into recipes kids will love and how to teach kids about nutrition and healthy eating. Pamela Koch, EdD, RD Executive Director of the Center for Food & Environment at the Program in Nutrition, Teacher College Columbia University; Tying it together: developing kid-friendly and nutritious recipes and bringing your program to a classroom on a shoestring. — Julie Negrin
Information and Networking Session
Organizations providing resources that support Chefs Move to Schools staffed tables, providing information, and answering questions.
Today’s Special — The Culinary Trust Annual Fundraiser
The Culinary Trust was joined by Aasif Mandvi and Madhur Jaffrey for a pop-up restaurant featuring food inspired by the film “Today’s Special.” Madhur designed a three course menu. Mandvi’s feel-good foodie comedy about Samir, a young Manhattan chef who rediscovers his heritage and his passion for life through the enchanting art of cooking Indian food shared the theme of The Culinary Trust’s program Stories About Food, an intergenerational oral history project teaching children about food history and preserving our culinary heritage.