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At ANC Nashville , School Nutrition Association will officially launch the Chef’s Table, a new resource to assist school nutrition professionals seeking new, cost-effective ways to enhance menus, develop new recipes and get students excited about a variety of healthy, nutritious food choices.

The Chef’s Table is comprised of nine chefs (listed below) – five who are already working in school nutrition programs, and four from outside of the school environment – who will advise SNA’s board and members on everything from advocacy and marketing to recipe development, menu enhancement and staff training.

The ANC launch of Chef’s Table will feature three new education sessions to offer SNA members practical advice on how to get local chefs involved in their school nutrition programs in a positive way and how to enhance school recipe development to boost profits and student participation.  These sessions will be the first in an annual series of Chef’s Table education sessions.

SNA members can look forward to hearing more about the Chef’s Table during the Opening General Session at ANC Nashville.

2011 Chef’s Table:

Chef Jill Conklin, Winston Industries (Louisville, KY) and Chair of Chefs Table
Chef Barton Seavor, National Geographic Fellow (Washington, D.C.)
Chef Kevin Ryan, Executive Director, International Corporate Chefs Association (Winter Park, FL)
Chef Maureen Pothier, Department Chair, Culinary Arts Program-Johnson & Wales University (Providence, RI)
Chef Adam Simmons, Director of Foodservice, Fayetteville County School District (Fayetteville, AR)
Chef Tim Prosinski, Foodservice Director, Berlin Public Schools (Kensington, CT)
Chef Kern Halls, Area Manager, Orange County Public Schools Food & Nutrition Services (Orlando, FL)
Chef Tom French, Director, Experience Food Project (Langley, WA)
Chef Jorge Collazo, Executive Chef, New York City Public Schools System (Brooklyn, NY)

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