DOCUMENT RESUME

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TITLE USDA's Great Nutrition Adventure [Packet].INSTITUTION Department of Agriculture, Washington, DC.PUB DATE 1996-00-00NOTE 165p.

AVAILABLE FROM USDA/Team Nutrition, Food and Consumer Service, 3101 ParkCenter Dr., Alexandria, VA 22302; Tel: 703-305-1609; Fax;703-305-2148.

PUB TYPE Guides Non-Classroom (055)EDRS PRICE MF01/PC07 Plus Postage.DESCRIPTORS Child Health; Cooking Instruction; *Dietetics; Eating

Habits; Elementary Secondary Education; *Food Service; FoodsInstruction; *Health Promotion; Instructional Materials;Lunch Programs; *Nutrition Instruction; Recipes (Food)

IDENTIFIERS School Lunch Program

ABSTRACTThis nutrition education packet provides information to

schools setting up healthy school meal programs and nutrition educationprograms. Team Nutrition schools will involve students, teachers, families,food service personnel, and community organizations in nutrition educationactivities. The packet contains fact sheets that focus on: the GreatNutrition Adventure, what chefs need to know about school lunch, and TeamNutrition schools information. The packet also offers a description of TeamNutrition events from across the nation. An event planner offers aweek-by-week action/media plan, ideas for a nutrition adventure, informationon chefs in the classroom and in the cafeteria, and resources for furtherinformation. A booklet entitled "The Chef Connection" presents a directory ofchefs for school partnerships. Promotional materials include a videotape; asample action plan, teaser, and news release; logo and letterhead slicks;chefs' recipes; a certificate of appreciation; and a poster. (SM)

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Reproductions supplied by EDRS are the best that can be madefrom the original document.

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Mice ol Educational Research and ImprovementU.S. DEPARTMENT OF EDUCATION

EDUCATIONAL RESOURCES INFORMATIONCENTER (ERIC)

This document has been reproduced asreceived from the person or organization

011'originating it.

Minor changes have been made to

Ilkimprove reproduction quality.

Points of view or opinions stated in thisdocument do not necessarily representofficial OERI position or policy.

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The United States Department of Agriculture (USDA) prohibits discrimination in itsprograms on the basis of race, color, national origin, sex, religion, age, disability,political beliefs and marital or familial status. (Not all prohibited bases apply to allprograms.) Persons with disabilities who require alternative means for communication ofprogram information (Braille, large print, audiotape, etc.) should contact the USDAOffice of Communications at (202) 720-2791.

To file a complaint, write the Secretary of Agriculture, U.S. Department of Agriculture,Washington, D.C., 20250, or call (202) 720-7327. USDA is an equal employmentopportunity employer.

TEAM NUTRITION is a program of the Food and Consumer Service of the U.S.Department of Agriculture (USDA). USDA does not endorse any products, services, ororganizations.

January 1996

GREATC

0ADVENTURE

USDA wishes to express appreciation to the following

organizations that helped make "The Chef Connection" possible:

American Culinary Federation, Inc.

The Chef and the Child Foundation

American Institute of Wine and Food

Public Voice for Food and Health Policy

The Culinary Institute of America

The James Beard Foundation

A special thank-you to Damian Martineau, C.E.C., Government

Relations Committee Chair, American Culinary Federation, Inc.;

Catherine Powers, M.S., R.D., Team Leader for Curriculum and

Instruction, Culinary Institute of America; Ilene Henshaw,

Director of CHEFS, Public Voice for Food and Health Policy;

Roberta Klugman, Executive Director, the American Institute of

Wine and Food and Patty Friedman, Esq., Senior Associate,

Podesta Associates, for sharing their many contacts with chefs

across America.

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he U.S. Department of Agriculture has compiled this

"Directory of Chefs" who are willing to volunteer their

time in schools to inspire children about food choices

that promote health. The chefs who participated in the Great

Nutrition Adventure national kick-off and many others who have

worked with USDA are included.

Use this directory to find local chefs. Chefs are listed

alphabetically within each State. Local chapters of the American

Culinary Federation are listed and are excellent sources of

additional chefs in your area. Many chefs are members of the

American Institute of Wine and Food, the James Beard

Foundation and CHEFS of Public Voice for Food and Health

Policy. Other chefs have participated in USDA events planned at

Team Nutrition Schools.

Also included in this directory is a list of all USDA Food and

Consumer Service Regional Offices and State Child Nutrition

Directors. For more information about becoming a Team

Nutrition School, contact the USDA Team Nutrition Regional

Outreach Coordinator.

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For more information about the USDA's Great Nutrition

Adventure or involvement of chefs in schools, contact:

USDA/Team Nutrition

Food and Consumer Service

3101 Park Center Drive

Alexandria, VA 22302

Phone: 703-305-1609

Fax: 703-305-2148

This directory of chefs is a beginning list... and will continue to

grow. Please send the names of the chefs who participate in your

Great Nutrition Adventure that are not listed in this directory. We

would like to include them in the next edition of "The Chef

Connection." They will receive USDA updates, newsletters and

information to keep them informed and excited partners in school

nutrition. A form at the back of this directory is included to fax

or mail to the above address.

Note: Please do not use the directory as a mailing list.

Thank you.

FC REGItWA OFFVES

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I D-ATL440 dUSDA Team NutritionContact:Walt Haake

Mercer Corporate Park300 Corporate Blvd.Robbinsville, New Jersey08691-1518(609) 259-5091

Delaware, District of ColumbiaMaryland, New Jersey, Pennsylvania,Puerto Rico, Virginia, Virgin Islands,West Virginia

*Al DWEA-USDA Team NutritionContact:Lawrence Rudmann

77 West Jackson Blvd., 20th FloorChicago, Illinois60604-3507(312) 353-1044

Illinois, Indiana, Michigan,Minnesota, Ohio, Wisconsin

AOUNTm1PLAINSUSDA Team NutritionContact:Darlene Sanchez

1244 Speer Blvd., Suite 903Denver, Colorado80204-3581(303) 844-0355

Colorado, Iowa, Kansas,Missouri,Montana, Nebraska, North Dakota,South Dakota, Utah, Wyoming

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NORTH EASTUSDA Team. NutritionContact:Charles De Julius

10 Causeway StreetBoston, Massachusetts02222-1069(617) 565-6418

Connecticut, Maine,Massachusetts, New Hampshire,New York, Rhode Island, Vermont

5©77 EUSDA Team NutritionContact:Sara Harding

77 Forsyth Street, Suite 112Atlanta, Georgia30303-3427(404) 730-2588

Alabama, Florida, Georgia,Kentucky, Missisippi, North Carolina,South Carolina, Tennessee

$CDU7r- .!insTUSDA Team NutritionContact:Judy Barron

1100 Commerce Street, Room 5-C-30Dallas, Texas75242-9980(214) 767-0256

Arkansas, Louisiana, New Mexico,Oklahoma, Texas

USDA Team NutritionContact:Cordelia Morris

550 Kearny Street, ROOM 400San Francisco, California94108-2518(415) 705-1311

Alaska, Arizona, California.Hawaii, Idaho, Nevada, Oregon,Washington, Guam

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DELAWARE

Dr. Saundra C. BrunsonEduc. Assoc.Child Nutrition ProgramsDepartment of Public InstructionP.O. Box 1402Dover, DE 19903-1402(302) 739-4718

DISTRICT OF COLUMBIABetti J. Wiggins, DirectorFood Services BranchDivision of Logistical SupportPublic Schools of DC3535 V Street, NEWashington, DC 20018-1589(202) 576-7400

MARYLANDMs. Sheila G. Terry, ChiefNutrition and Transportation Svcs.State Department of Education200 W. Baltimore Street, 3rd Fl.Baltimore, MD 21201-2595(410) 767-0199

NEW JERSEYMs. Kathy F. Kuser, DirectorBureau of Child Nutrition ProgramsState Department of Education240 West State Street

CN-500Trenton, NJ 08625-0500(609) 984-0692

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PENNSYLVANIAMs.Ms. Patricia Birkenshaw, ChiefDivision of Food and NutritionDepartment of Education333 Market Street, 4th FloorHarrisburg, PA 17126-0333(717) 787-3186

PUERTO RICOMrs. Socorro I. Principe, Acting DirectorFood and Nutrition ServicesDepartment of EducationP.O. Box 190759San Juan, PR 00919-0759(809) 759-2000 ext. 2731

VIRGINIAJane R. Logan, Ph.D., DirectorSchool Nutrition ProgramsState Department of EducationP.O. Box 2120Richmond, VA 23216-2120(804) 225-2074

VIRGIN ISLANDSMrs. Gail S. Rivera, L.D., DirectorChild Nutrition ProgramsDepartment of Education44-46 Kongens GadeCharlotte Amalie, St. ThomasUS Virgin Islands 00802(809) 774-9373

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WEST VIRGINIADr. Harriet Deel, DirectorOffice of Child NutritionState Department of EducationBuilding 6, Room B-2481900 Kanawha Blvd.,East Charleston, WV 25305-0330(304) 558-2708

ILLINOISMr. James BurkeAssistant SuperintendentDepartment of Child NutritionIllinois State Board of Education100 North First StreetSpringfield, IL 62777(217) 782-2491

INDIANAMs. Sheila Elam, DirectorDivision of School andCommunity Nutrition ProgramsIndiana Department of EducationState House, Room 229Indianapolis, IN 46204-2798(317) 232-0850

MICHIGANMr. Roger Lynas, DirectorSchool Management ServicesMichigan Department of EducationP.O. Box 30008Lansing, MI 48909(517) 373-8642

MINNESOTAMr. Daniel F. Bryan, DirectorFood & Nutrition ServiceState Department of EducationCapitol Square Building-Room 951550 Cedar StreetSt. Paul, MN. 55101(612) 296-5262

OHIOMs. Lorita T. Myles, DirectorSchool Food Services DivisionState Department of Education65 South Front Street, Room 713Columbus, OH 43215-4183(614) 466-2945

WISCONSINMr. Richard Mortensen, DirectorFood and Nutrition ServicesDepartment of Public Instruction125 S. Webster StreetP.O. Box 7841Madison, WI 53707-7841(608) 267-9121

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COLORADOMr. Daniel McMillan, DirectorChild Nutrition/Transportation UnitColorado Dept. of Education201 East Colfax Avenue,Room 209Denver, CO 80203-1799(303) 866-6661

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IOWADr. Louis E. Smith, ChiefFood and Nutrition BureauDepartment of EducationGrimes State Office BuildingDes Moines, IA 50319-0146(515) 281-5356

KANSASMrs. Rita Hamman, Team LeaderKansas State Board of Education/Nutrition Services

120 East 10th StreetTopeka, KS 66612-1182(913) 296-2276

MISSOURIMr. William F. Pohl, Jr.Director, School Food ServicesDepartment of Elementary andSecondary EducationP.O. Box 480Jefferson City, MO 65102-0480(314) 751-3526

MONTANAMr. Gary Lee Watt, DirectorDivision of School Food ServicesOffice of Public InstructionP.O. Box 202501Helena, MT 59620-2501(406) 444-2505

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NEBRASKAMs. Connie Stefkovich, AdministratorChild Nutrition ProgramsState Department of Education301 Centennial Mall SouthLincoln, NE 68509-4987(402) 471-3566

NORTH DAKOTAMs. Kathryn Grafsgaard, DirectorState Department of Public Instruction600 E. Boulevard AvenueState CapitolBismarck, ND 58505-0440(701) 328-2294

SOUTH DAKOTAVicky Hagen, DirectoiChild and Adult Nutrition ServicesDepartment of Education &

Cultural Affairs700 Governors DrivePierre, SD 57501-2291(605) 773-3413

UTAH

Ms. Laura C. OscarsonChild Nutrition ProgramsUtah State Office of Education250 E. 500 South StreetSalt Lake City, UT 84111-3284(801) 538-7513

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WYOMINGMr. Michael R. Smith, DirectorWyoming Department of EducationHathaway Building, 2nd Floor2300 Capital AvenueCheyenne, WY 82002-0050(307) 777-6282

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CONNECTICUTMs. Maureen B. Staggenborg, DirectorChild Nutrition ProgramsDepartment of Education25 Industrial Park Rd.Middletown, CT 06457-1543(203) 638-4239

MAINEMr. Walter T. Ruark, DirectorSchool Nutrition ProgramsDepartment of EducationState House, Station 136Augusta, ME 04333(207) 287-5315

MASSACHUSETTSMr. Steve Carey, AdministratorMA Department of EducationNutrition Programs and Services350 Main StreetMalden, MA 02148(617) 388-3300 x498

NEW HAMPSHIREMs. Cathi Wilhelm, AdministratorNutrition Programs & Services UnitNew Hampshire Department of Education101 Pleasant StreetConcord, NH 03301(603) 271-3646

NEW YORKMs. Fran O'Donnell, ChiefBureau of School Food Managementand NutritionNew York State Education DepartmentRoom 1061Education Department AnnexAlbany, NY 12234-0001(518) 474-1765

RHODE ISLANDMr. Robert F. Kaveny, DirectorOffice of School Food ServicesRoger Williams Building22 Hayes StreetProvidence, RI 02908(401) 277-2712

VERMONTMs. Josephine Busha, ChiefChild Nutrition ProgramsState Department of Education120 State StreetMontpelier, VT 05602-2703(802) 828-2447

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ALABAMADr. Ann WilsonChild Nutrition Program SupervisorSchool and Food DistributionsPrograms

Alabama Department of EducationGordon Persons Building50 North Ripley StreetMontgomery, AL 36130-3901(334) 242-8225

FLORIDAMr. Joseph R. Worden, AdministratorFood & Nutrition ManagementChild Nutrition ProgramsFlorida Department of Education325 W. Gaines Street- Room #804Tallahassee, FL 32399-0400(904) 488-7256

GEORGIAMs. Annette Bomar, DirectorGeorgia Department of EducationOffice of Administrative ServicesSchool and Community NutritionDivision

148 International BoulevardSuite 525Atlanta, GA 30303-0771(404) 651-6600

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KENTUCKYMr. William P. McElwain, Jr., DirectorDivision of School Food ServiceState Department of Education500 Mero StreetFrankfort, KY 40601(502) 564-4390

MISSISSIPPIMr. Charles Kirby, DirectorBureau of Child NutritionState Department of EducationP.O. Box 771Jackson, MS 39205-0771(601) 359-2509

NORTH CAROLINAMr. John F. Murphy, HIChief ConsultantChild Nutrition Services SectionNorth Carolina Education Bldg.State Department of Public Instruction301 N. Wilmington StreetRaleigh, NC 27601-2825(919) 715-1940

SOUTH CAROLINAMrs. Vivian B. Pilant, DirectorOffice of School Food ServiceState Department of EducationRutledge Building,Rm #2011429 Senate StreetColumbia, SC 29201(803) 734-8195

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TENNESSEEMs. Sarah Whiter, DirectorSchool Nutrition ProgramsJames Robertson Parkway208 Cordell Hull BuildingNashville, TN 37243-0389(615) 532-4700

0©UTFIWE%U

ARKANSASMrs. Dorothy Caldwell, DirectorChild Nutrition SectionAR Department of EducationExecutive Building, Suite 404

2020 West 3rd StreetLittle Rock, AR 72205-4465(501) 324-9502

Mr. Grady Maxwell, ManagerSpecial Nutrition ProgramsSlot 705Division of Children & Family ServicesAR Department of Human ServicesP.O. Box 1437Little Rock, AR 72201(501) 682-8869

LOUISIANAMs. Mary E. TauzinEducation Bureau AdministratorFood and Nutrition ServicesLouisiana Department of EducationP.O. Box 94064Baton Rouge, LA 70804-9064(504) 342-3720

NEW MEXICOMs. Corrine Lovato, DirectorStudent Nutrition Programs UnitNew Mexico Department ofEducation

300 Don GasparSanta Fe, NM 87501-2786(505) 827-1821

OKLAHOMAMs. Dee Baker, DirectorChild Nutrition SectionOklahoma Department of Education2500 N. Lincoln Blvd.Room 310Oklahoma City, OK 73105-4599(405) 521-3524

Mr. Tommy White, Programs AdministratorOklahoma Department of Human

ServicesDepartmental Services UnitP.O. Box 25352Oklahoma City, OK 73125-0352(405) 521-3581

TEXASMr. John D. Perkins, DirectorChild Nutrition ProgramsTexas Education AgencyWilliam B. Travis Building1701 North Congress AvenueAustin, TX 78701-1494((512) 463-8979

0000000000000000000000000000000000Q

Ms. Sally Griffin Foshko, DirectorSpecial Nutrition Programs Y-904Client Self-Support ServicesTexas Department of Human ServicesP.O. Box 149030Austin, TX 78714-9030(512) 483-3941

WEST EA:;1

ALASKAMs. Kathleen A. Hays, R.D.Program CoordinatorAK Department of Education801 West 10th St., Suite 200Juneau, AK 99801-1894(907) 465-8708

AMERICAN SAMOAMr. Eugene Palyo, ProgramDirector

Food Services ProgramsDepartment of EducationPago Pago, AS 967999-10288-011-684/633-2363

ARIZONALynn Dulin, DirectorChild Nutrition ProgramsState Department of Education1535 West Jefferson AvenuePhoenix, AZ 85007(602) 542-8723

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CALIFORNIAMr. Duane Brooks, DirectorChild Nutrition and Food DistributionDivision.

State Department of EducationP.O. Box 944272Sacramento, CA 94244-2720(916) 322-2187

COMMONWEALTH OF NORTHERNMARIANA ISLANDSMr. Justo QuituguaDeputy Commissioner ofAdministration

Commonwealth of NorthernMariana Islands

Saipan, CM 969509-10288-011-670/322-4051,-4052,-4053

GUAMMs. Gail HendricksGuam Public School SystemGovernment of GuamP.O. Box DEAgana, GU 96910(705) 475-0457

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HAWAIIMr. Eugene KaneshiroDirector

School Food ServicesBusiness DivisionDepartment of Education1106 Koko Head AvenueHonolulu, HI 96816(808) 732-8400

IDAHODr.. Patricia A. Ruyle, R.D.State DirectorChild Nutrition ProgramsP.O. Box 83720Boise, ID 83720-0027(208) 334-3106

uuu

NEVADAMs. Jean Baecher-BrownDirectorChild Nutrition ProgramsState Department of Education400 W. King StreetCapitol ComplexCarson City, NV 89710(702) 687-3117

OREGONMrs. Rachelle BagleyProgram ManagerChild Nutrition and Food

Distribution ProgramsOregon Department of Education255 Capitol Street, NESalem, OR 97310-0203(503) 378-3579

WASHINGTONMs. Betty Marcelynas, DirectorChild Nutrition Section, OSPIOld Capitol BuildingP.O. Box 47200Olympia, WA 98504-7200(206) 753-3580

H EF PARTNERS

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ALABAMA

Dean Bradwell, CEC, PresidentACF Metro Mobile Chefs & CooksAssociationSpringhill Memorial Hospital3719 Dauphine StreetMobile, AL 36608Phone: (334) 460-5268Fax: (334) 460-5446

Starla BuckittACF Greater Montgomery Chapter6513 W. Cypress StreetMontgomery, AL 36117Phone: (334) 277-2219Fax: (334) 277-2219

Robert Cawley, CEC1225 Airbase BoulevardMontgomery, AL 36108Phone: (334) 262-4728Fax: (334) 832 CHEF

Clayton SherrodChef Clayton's Food System102 Running Brook RoadBirmingham, AL 35226Phone: (205) 783-2011Fax: (205) 783-2396

Frank Stitt, IIIHighlands Bar and Grill2011 11th Avenue SouthBirmingham, AL 35205Phone: (205) 939-1400Fax: (205) 939-1405

ALASKA

Mark Linden, CEC, PresidentACF Alaska Culinary AssociationP.O. Box 140396Anchorage, AK 99514-0396Phone: (907) 265-7116Fax: (907) 265-7022

William Pruett, PresidentMidnight Sun Chefs AssociationJ. Worthington, Dietary1650 Cowles StreetFairbanks, AK 99701Phone: (907) 458-5632Fax: (907) 458-5635

Dave Sauer, BOC PresidentNorth Slope Chapter ACFNANA/MarriottB.P. ExplorationPO Box 196193Anchorage, AK 99519-6193Phone: (907) 659-4556Fax: (907) 659-4294

Kristin J. SchultzAlaska Seafood Marketing Institute1111 W. 8th Street, Suite 100Juneau, AK 99801-1895Phone: (907) 465-5563

Shawn Taylor4721 Morrison DriveMobile, AL 36609Phone: (205) 344-3000 x2702

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ARIZONA

Robert J. Chantos, CEC, CDMDesert Samarian Care Center2145 W. Southern Ave.Mesa, AZ 85202

Barbara CollearyApt. #10146445 S. Maple AvenueTempe, AZ 85283Phone: (602) 831-7469

David EicherChef's Association of New S.W.Troon Golf and Country Club

25000 N. Windy Walk DriveScottsdale, AZ 85255Phone: (602) 585-4310Fax: (602) 563-5233Internet: david@mega.net

Christopher GrossChristopher'sBiltmore Financial Center2398 East Camelback RoadPhoenix, AZ 85016Phone: (602) 957-3214Fax: (602) 381-0203

Barry InfusoKitt Peak National Observatory7166 East Chorro CircleTucson, AZ 85715Phone: (520) 290-1355Fax: (520) 318-8724Internet: infuso @ bordeaux.kpno.noao.edu

John D. HardingExecutive ChefL'Auberge de SedonaP.O. Box BSedona, AZ 86339Phone: (520) 282-1661 ext. 448Fax: (520) 282-2885

Matthew N. HickmanExecutive Pastry ChefL'Auberge de SedonaP.O. Box BSedona, AZ 86339Phone: (520) 204-5709Fax: (520) 282-2885

Steven WardPresidentResort and Country ClubChefs of the New SW ACF6501 N. 87th StreetScottsdale, AZ 85250-5714Phone: (602) 483-9565

Roxsand ScocosRoxSandBiltmore Fashion Park2594 E. Camelback RoadPhoenix, AZ 85016Phone: (602) 381-0444Fax: (602) 957-7558

Janos Wilder150 N Main AvenueTucson, AZ 85701Phone: (520) 884-9426Fax: (520) 623-4172

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Charles WileyThe Boulders ResortCarefree ResortsP.O. Box 2090Carefree, AZ 85377Phone: (602) 488-0485Fax: (602) 488-4118

ARKANSAS

Chris AmesArkansas College ofApprenticeship

8903 Patricia LaneSherwood, AR 72120Phone: (501) 834-0666

Rolf J. Baumann, CEC501 Club & Restaurant2628 Phillips DriveJonesboro, AR 72401Phone: (501) 972-6501

Don Bingham, CECKTHV Channel 1162 Pleasant Valley DriveLittle Rock, AR 72212Phone: (501) 224-0570Fax: (501) 227-0060

Edward J. Hornyak, CEC PresidentArkansas Professional Chefs andCooks Association

6 Silver Birch CourtLittle Rock, AR 72212Phone: (501) 225-5622Fax: (501) 225-5625

Len ThompsonTCBY425 W. CapitolLittle Rock, AR 72201Phone: (501) 374-5421

BERMUDA

Thomas KovacsSouthampton Princess HotelP.O. Box HM 1379Hamilton HM FX, BermudaPhone: (809) 238-8000

CALIFORNOA

Paul BertolliOliveto Restaurant5655 College AvenueOakland, CA 94618

Karen BorgieChefs De Cuisine6413 N. Vista StreetSan Gabriel, CA 91775Phone: (818) 286-1751

Catherine BrandelThe Culinary Institute ofAmerica at Greystone

2555 Main StreetSt. Helena, CA 94574Phone: (707) 967-0600Fax: (707) 967-2410

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Tim Champness5001 Belle Terrace #11Bakersfield, CA 93309Phone: (805) 836-3748

Connie Cottersen, R.D., Ph.D.The Culinary Institute of America

at Greystone2555 Main StreetSt. Helena, CA 94574Phone: (707) 967-1154 or 967-0600Fax: (707) 967-2410

Joseph CurilaThe Fresh Connection17812 Metzler LaneHuntington Beach, CA 92648Fax: (714) 843-5761For Orders: (714) 843-00671-800-786-6685

Heidi CusickP.O. Box 24Mendocino, CA 95460Phone: (707) 937-4208

Traci Des JardinsRubicon Restaurant558 Sacramento StreetSan Francisco, CA 94111Phone: (415) 434-4100Fax: (415) 421-7648Internet: TDesjardin

Susan FenigerBorder Grill1445 4th StreetSanta Monica, CA 90401Phone: (310) 451-1655Fax: (310) 394-2049Internet: Feedback@directnet.comm

Eric Gallanter136 Jordan AvenueSan Francisco, CA 944118Phone: (415) 666-3104Fax: (415) 666-3106

Rudy GarciaL.A. Mission College13356 Eldridge Ave.Sylmar, CA 91342-3244Phone: (818)364-7665Fax: (818) 364-7755

Patricia Hart3907 Army StreetSan Francisco, CA 94131Phone: (415) 285-7118Fax: (415) 285-1817

Alexander M. HehmeyerPresident and Chief Executive

OfficerCalifornia Culinary Academy625 Polk StreetSan Francisco, CA 94102Phone: (415) 292-8202Fax: (415) 771-6079

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Chris HakmillerCoyote Grill3400 S. Susan StreetSanta Ana, CA 92704Phone: (714) 434-8671Fax: (714) 434-5451

Keith KeoghCalifornia Culinary Academy625 Polk StreetSan Francisco, CA 94102Phone: (415) 771-3536 Ext. 280Fax: (415) 771-2108

Shelly KuschKuleto's Trattoria1095 Rawlings RoadBurlingame, CA 94010Phone: (415) 342-4922

David LawrenceCityscape RestaurantS.F. Hilton333 O'Farrell StreetSan Francisco, CA 94102

Christopher LeeChez Panisse1517 Shattuck AvenueBerkeley, California 94709Phone: (510) 548-5556Fax: (510) 548-0140

Jim MaserPicante Taqueria1328 6th StreetBerkeley, California 94710

Mary Sue Milliken1445 4th StreetSanta Monica, CA 90401Phone: (310) 451-1655Fax: (310) 394-2049Internet: COOKIE99 @AOL.COM

Christian RassinouxThe Ritz-Carlton33533 Ritz-Carlton DriveDana Point, CA 92629Phone: (714) 240-2000Fax: (714) 240-5044

Jesse SartainThe Cuisine GroupSuite 500, 25 Kearny StreetSan Francisco, CA 94108Phone: (415) 982-0701Fax: (415) 982-4580

Jacquelyn Schwartz11928 Keowa Avenue #104Los Angeles, CA 90049

Lindsey Shere1517 Shattuck AvenueBerkeley, CA 94702Phone: (510) 548-5556Fax: (510) 548-0140

Steven SingerChez Panisse1517 Shattack AvenueBerkeley, CA 94709Phone: (510) 548-5072

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Peggy SmithChez Panisse1517 Shattuck Ave.Berkeley, CA 94709Phone: (510) 548-5556Fax: (510) 548-0140

Annie SomervilleExecutive ChefGreens RestaurantFort Mason Building ASan Francisco, CA 94123Phone: (415) 771-7955Fax: (415) 771-3472

Alan TangrenChez Panisse1517 Shattuck AvenueBerkeley, CA 94709Phone: (510) 548-5556Fax: (510) 548-0140

Terry TeplitzkyMichael's Catering17626 Winding Creek RoadSelinas, CA 93908Phone: (408) 455-2120/(408) 722-8144Fax: (408) 722-8142

Barbara TroppChina Moon Cafe639 Post StreetSan Francisco, CA 94109Phone: (415) 775-1333Fax: (415) 775-1409

Patricia UntermanHayes Street Grill320 Hayes StreetSan Francisco, CA 94102

Debra Valentine3114 McKinley DriveSanta Clara, CA 95051Phone: (408) 296-8951Fax: (408) 296-4934

Alice WatersChez Panisse1517 Shattuck AvenueBerkeley, CA 94709Phone: (510) 548-5072Fax: (510) 548-0140

Diane WegnerMt. Diablo Unified SchoolDistrict

1936 Carlotta DriveConcord, CA 94519Phone: (510) 484-3189

C©11,©aADED

Carrie BalkcomMetropolitan State College3401 E. Virginia AvenueDenver, CO 80209Phone: (303) 777-0747

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Fred Batchelor, CECSpringwood RetirementCommunity

6550 YankwayArvada, Co. 80004Phone: (303) 424-6550Fax: (303) 423-2025

Ray BermanJosephina's1423 Larimer StreetDenver, CO 80202Phone: (303) 623-0166Fax: (303) 423-2025

Dudley Cable-Larche, CCCKey's on the Green29614 Upper Bear Creek RoadEvergreen, CO 80453

George Careberg, CECBuckhorn Exchange1000 OsageDenver, CO 80204-3997Phone: (303) 534-9505Fax: (303) 534-2814

Christopher DeJohnColorado Institute of Art675 South BroadwayDenver, CO 8209Phone: (303) 837-0825/1-800-275-2420Fax: (303) 778-8312

Rick DiazArvada Center for Arts and Humanities6901 Wadsworth Blvd.Arvada, CO 80003-9985Phone: 303-431-3080 Ext. 3421Fax: 303-431-3940

Stephen Ford, CEC1687 S. Kline CourtLakewood, CO 80232Phone: (303) 986-7673

William C. Franklin, CMCDenver Athletic Club1325 Glenarm Place POB 988Denver, CO 80201Phone: (303) 534-1211

Michael Pizzuto, CCEMetropolitan State College2901 Ford StreetGolden, CO 8401-2422Phone: (303) 273-2761Fax: (303) 273-2638

CONNECTICUT

Nicholas FollachioConnecticut Chefs Association99 Cumberland Ave.Wethersfield, CT 06109Phone: (203) 563-0806

Frank James, CEC, CCEConnecticut Chefs Association88 Sherry CircleTollard, CT 06084Phone: (203) 872-2652

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Mark LeMoutt1 Main StreetWestport, CT 06880Phone: (203) 221-7950Fax: (203) 221-0480

Mark J. OuelletteSodexho Management Services263 Farmington AvenueFarmington, CT 06032-0915Phone: (203) 679-2803Fax: (203) 679-4831

Carole PeckGood News Cafe & Restaurant694 Main Street SouthWoodbury, CT 06798Phone: (203) 266-4663Fax: (203) 266-4560

Brian SpileckiMax on Main205 Main StreetHartford, CT 06106Phone: (203) 247-4496Fax: (203) 246-5279

Jeffery UnkelGood News Cafe & Restaurant260 Spring Street #711Naugatuck, CT 06770Phone: (203) 723-6695

Nicola Zanghi2 Post Road WestWestport, CT 06880Phone: (203) 221-7572

Arnold ZimmermanConnecticut Chefs Association308 Candlewyck DriveNewington, CTPhone: (203) 666-8944

NSTR1CT COLLCAVshi D.C4

Duncan BoydRestaurant Nora2132 Florida Avenue, N.W.Washington, D.C. 20009Phone (202) 462-5143Fax: (202) 234-6232

Jeffrey BubenVidalia Restaurant1990 M Street N.W.Washington, DC 20036Phone: (202) 223-8571Fax: (202) 223-8572

Joachim H. BuchnerCertified Master ChefGermany/USA5415 Chevy Chase Parkway, NWWashington, D.C. 200115Phone: (202) 244-9679Fax: (202) 244-9530

Tim BumaPanevino Ristorante1250 22nd Street NWWashington, DC 20037Phone: (202) 223-0747Fax: (202) 857-0293

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Roberto DonnaGalileo1110 21st Street NWWashington, DC 20036Phone: (202) 293-7191Fax: (202) 331-9364

Hector GuerraIL Radicchio1211 Wisconsin Avenue, N.W.Washington, D.C. 20007Phone: (202) 337-2627

Bob KinkeadKinkead's2000 Pennsylvania Avenue, N.W.Washington, D.C. 20006Phone (202) 296-7700Fax: (202) 296-7688

Daniel LagardeCapitol Hilton16th & K Street NWWashington, D.C. 20036Phone: (202) 393-1000 Ext 5541Fax: (202) 639-5479

Susan LindeborgMorrison-Clark Inn1051 L. St. N.W.Washington, D.C. 20001Phone: (202) 289-8580Fax: (202) 289-8576

Damian Martineau, CEC, CFBEACF Government RelationsCommittee Chair

Guest Services at AARP601 E Street NWWashington, DC 20049Phone: (202) 434-6404Fax (202) 434-6454

Tom MeyerClyde's3236 M Street, N.W.Washington, D.C. 20007Phone: (202) 333-9180Fax: (202) 625-7429

Mark MillerRed Sage & Coyote Cafe1333 F Street NW, Suite 700Washington, DC 20004Phone: (202) 638-6319Fax: (202) 638-3110Internet: http.11town.hall.org/food/sage.html

Jeau Louis PalladinWatergate Hotel2650 Virginia Avenue NWWashington DC 20036Phone: (202) 298-4487

Nora PouillonRestaurant Nora2109 R Street NWWashington, D.C. 20008Phone (202) 462-5143Fax: (202) 234-6232

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Matilda RobinsonAllegro Restaurant at the Carlton3322 Sherman Avenue, N.W., Suite 2Washington, D.C. 20007Phone (202) 638-2626 ext. 6685Fax: (202) 638-4231

Jim SwensonNational Press Club529 14th Street, N.W.Washington, D.C. 20045Phone (202) 662-7514Fax: (202) 662-7512

Edward Hennessy, CECPresident, First State Chef'sAssociation

Delaware Community CollegeState Chefs Association400 Stanaton-Christiana RoadNewark, DE 19713Phone: (302) 453-3090Fax: (302) 368-6620

Tony Hilligoss, PresidentACF of the Delmarva PeninsulaRt. 2 Box 3DFrankford, DE 19945Phone:(410) 546-3155

(302) 436-9818Fax: (410) 548-4730

Joe Piane, CECPiane Caterers2130 N. Market StreetWilmington, DE 19802Phone: (302) 658-4353Fax: (302) 654-7976

Carl ZampiniGreenville Country Club4 Noble LaneNewark, DE 19713Phone: (302) 658-3367

V11,©1100

Scott AldersonCriolla's Restaurant170 E. Scenic Highway 30-AGrayton Beach, FL 32459Phone: (904) 267-1267Fax: (904) 231-4568

Martha Hall AmbrosioControlled CuisineP.O. Box 51Jupiter, FL 33468Phone: (407) 744-7829

Lisa Marie Armento, C.W.C.Palm Beach107 Van Gogh WayRoyal Palm Beach, FL 33411Phone: H (407) 795-3221W (407) 694-9709Fax: (407) 627-4808

211

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Otto Borsich IIHail to the ChefP.O. Box 4117Vero Beach, FL 32964Phone: (407) 231-1864

Kenneth CarverACF of Greater Ft. Lauderdale8200 SW 3rd StreetN. Lauderdale, FL 33068Phone: (305) 722-8487Fax: (305) 977-2019

Johnny EarlesExecutive Chef/OwnerCriolla's Restaurant170 E. Scenic Highway 30-AGrayton Beach, FL 32459Phone: (904) 267-1267Fax: (904) 231-4568

Karl Edlbauer3838 Winderlakes DriveOrlando, Florida 32835Phone: (407) 345-4413Fax: (407) 345-4453

Bobby Lee ElliotChef Bobby's BBQ and Catering7021 Highway 301 SouthRiverdale, FL 33509Phone: 813-661-4677Beeper: 813-271-6125Fax: 813-661-4677

Kevin FaoutasThe VerandaP.O. Box 30Destin, FL 32541Phone: (904) 654-0404Fax: 904-654-0405Voice Mail 904-837-2595 Ext 140

Ronald HaubnerACF Central Florida5128 Fern Brook LaneLakeland, FL 33811-1602Phone: (941) 647-9375Fax: (941) 773-9293

Anthony Lauri, CECRusty Pelican Restaurant5330 NW 189 StreetMiami, FL 33055Phone: (305) 625-1951Fax: (305) 361-8384

Ray MachtPresidentACF Treasure Coast Chapter7007 Plumosa LaneFort Pierce, FL 34951Phone: (407) 464-4000Fax: (407) 46-9000Home: (407) 388-1428

Jamie McFaddenBergamo's8445 International DriveOrlando, FL 32819Phone: (407) 352-3805Fax: (407) 352-4630

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Joan and Ray MickiewiczWest Central Florida Chefs4115 A Henderson BlvdTampa, FL 33629Phone: (813) 837-4420Fax: (813) 286-8207

John H. Saundry, CEC, AACPalm Beach County Chapter ACFMariner Sands Country Club6490 Mariner Sands DriveStuart, FL 34997Phone: (407) 221-7327Fax: (407) 221-7326

Edwin SotoBoston's Steak & Seafood4380 PGA BlvdPalm Beach Gardens, FL 33410Phone: (407) 627-2535

Edwin SotoPalm Beach County10297 157th Street NJupiter, FL 33478Phone: (407) 627-2535Fax: (407) 626-6254

Allen Susser19088 NE 29th AvenueAventura, FL 33180Phone: (305) 935-2900Fax: (305) 935-9062

Graham J. TaylorArt Institute of Ft. Lauderdale1799 SE 17th StreetFt. Lauderdale, FL 33316Phone: (305) 463-3000 Ext 2111-800-275-7603 Ext 211Fax: (305) 523-7676Internet: TYGF86.PRODIGY.COM

Hank TragashMiami ACF1100 NW 98th AveFt. Lauderdale, FL 33322Phone: (305) 370-4992Fax: (305) 696-2192

Todd Weisz19999 West Country Club DriveAdventura, FL 33180Phone: (305) 932-6200 ext. 3428Fax: (305) 933-6904

GEORGIA

Paul AlbrechtPano's and Paul's Restaurant1232 W. Paces Ferry Road, NWAtlanta, Georgia 30327

TaJuddin (TAS) Jar AllahThe Catering ChefPO Box 954Forest Park, GA 30051Phone: (404) 960-1050Fax: (404) 560-1050

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Steve BarronAtlanta County ClubAtlanta County Club DriveMarietta, GA 30067Phone: (404) 953-2100

Darryl EvansOccidental Grand Hotel75 14th StreetAtlanta, GA 30309

Marvis T. HensonSavannah Chef's Association5717 White Bluff RoadSavannah, GA 31499Phone: (912) 351-4553Fax: (912) 352-4362

Tim LynchSavannah Yacht ClubRoute 6 Box 271Savannah, GA 31410Phone: (912) 897-4285

Gunther SeegerRitz - Carlton HotelBuckhead3434 Peachtree Road, NEAtlanta, Georgia 30326

Kevin ShockencySam NullJennings Mill Country Club1101 Mill Pond CourtBogart, GA 30622

30

Elizabeth TerryElizabeth on 37th105 E. 37thSavannah, GA 31401Phone: (912) 236-5547Fax: (912) 232-1095

Kathy TuohyTuohy's Catering442 Armour CircleAtlanta, GA 30324Phone: (404) 875-3885

mn,vsaou

Alfredo Cabacungan, CECKapiolani Community College4303 Diamond Head RoadHonolulu, HI 96816Phone: (808) 734-9486Fax: (808) 734-9212

Dennis A. DuckMarine MWR/Okinawa, JAPSC 557 Box 2927FPO AP 96379-2927Phone: 011-81-6117363246Fax: 011-81-6117362828Internet: duckd@usmc.okl.mk.

Grace Kusuhara, CC, CPCUniversity of Hawaii Laboratory School2224 Metcalf StreetHonolulu, HI 96822-2437Phone: (H) (808) 946-4677(W) (808) 956-7752Fax: (808) 956-4114

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Clarence NishiKauai-ACF3-1901 Kaumualii HighwayLihue, HI 96766Phone: (808) 245-8265Fax: (808) 246-0959

Patricia SalvadorOutrigger Prince Kuhio Hotel2500 Kuhio AvenueHonolulu, HI 96815

Vernon WongKealaehe Intermediate School74-5062 Onipa'a StreetKailua-Kona, HI 96740Phone: (808) 327-3060

Louis E Aaron, PresidentACF Idaho State Chefs and Culinarians, Inc.PO Box 9003Boise, ID 83702Phone: (208) 386-9229Fax: (208) 386-9106

Julie Hosman Ku 1mBoise State Culinary Arts7000 AmblesideBoise, ID 83709Phone: (208) 362-4561Fax: (208) 385-3155

Larry Motzner, CEC, AAC, PresidentSawtooth Chef's Association of the ACFP.O. Box 1989 UTwin Falls, ID 83303

Manly SloughIdaho State Chefs4223 PattonBoise, ID 83704Phone: (208) 378-8872Fax: (208) 385-3155

HLLIN IS

Maria AlamoCreative KitchensOne Craft CourtAlenview, IL 60025Phone: (708) 646-4024Fax: (708) 646-3969

Rick BaylessFrontera Grill/Topolobombo445 N. ClarkChicago, IL 60610Phone: (312) 661-1434Fax: (312) 661-1830

Kamal Bekheet, Executive ChefSpringfield Renaissance Hotel701 E. AdamsSpringfield, IL 62703Phone: (217) 544-8800

Robert BlancardChicago Board of EducationFood Services

18 W. Pershing Rd.Chicago, IL 60609

31.

11

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Mark BuckleyACF-Heart of IllinoisProfessional Chefs

1707 Longden AvenueBloomington, IL 61701Phone: (309) 828-9209Fax: (309) 828-9209

Steve DentFairmont Hotel200 N. Columbus DriveChicago, IL 60601

Michael GarbinUnion League Club of Chicago65 W. Jackson BoulevardChicago, IL 60604Phone: (312) 435-4822Fax: (312) 435-5962

Jean Pierre HenryHotel Nikko Chicago320 North DearbornChicago, IL 60610Phone: (312) 744-1900 Ext. 5124Fax: (312) 527-2650

Milton ("Mickey") Henson,Sous Chef

Illinois Country Club1601 Illini RoadSpringfield, IL 62703Phone: (217) 546-4614

32

Albert ImmingACF Louis Joliet Chapter IncP.O. Box 2997Joliet, IL 60436-2997Phone: (815) 729-9020 Ext 2447Fax: (815) 744-5507

Andre Imola7717 N. MarchfieldChicago, IL 60626Phone: (312) 274-5586

Keith KornGordon Restaurant500 N. Clark StreetChicago, IL 60610Phone: 312-467-1807Fax: 312-467-1671

Richard Long, Executive ChefHoliday Inn East3100 S. Dirksen ParkwaySpringfield, IL 62703Phone: (217) 529-7171

John MeyerThe Retreat East605-E 111th StreetChicago, IL 60628Phone: (312) 568-6000Fax: (312) 568-8900

Mark Dela Montanya, Sous ChefPanther Creek Country Club3001 Panther Creek DriveSpringfield, IL 62707Phone: (217) 546-4432

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Tienchu NeihChinese Restaurant EmployeesAssociation

2227 S. WentworthChicago, IL 60616

Kevin Seefeld, Executive ChefPanther Creek Country Club3001 Panther Creek DriveSpringfield, IL 62707Phone: (217) 546-4432

Howard Seidel, Executive ChefSpringfield Hilton700 E. AdamsSpringfield, IL 62703Phone: (217) 789-1530

Doug Vanderwater, InstrutorCapital Area Vocational Center2201 Toronto RoadSpringfield, IL 62707Phone: (217) 529-5431

ONDIAN

Lois A. AltmanDepartment of Family & Consumer

SciencesBall State UniversityMuncie, IN 47306

Glenn S. Brown, CWC PresidentACF, South Bend Indiana Chapter444 South Camden StreetSouth Bend, IN 46619Phone: (219) 232-3081Fax: (219) 232-3083 0 1,1

Heather S. DeadyLouis Joliet18421 KlimmHomewood, IN 60430Phone: (708) 709-5865

Carl Huckaby, CEC, PresidentACF, Greater Indianapolis Chapter2710 Palo Verde CourtIndianapolis, IN 46227Phone: (317) 736-5555Fax: (317) 736-7284

Stephanie Karwisch615 North East Street #304Indianapolis, IN 46202Phone: W (317) 236-8011H (317) 263-0627Fax: (317) 236-8022

Terry Wolf, PresidentACF Tri-State Chefs & Cooks

Chapter2838 Fox Hollow Ct.Evansville, IN 47715Phone: (812) 424-8891Fax: (812) 424-8905

NOW

Guy Cunningham, PresidentACF Professional Culinarians ofSiouxland

3000 Isabella StreetSioux City, IA 51103-1423Phone: (712) 279-4815Fax: (712) 279-4825

P3

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David Dettman, PresidentACF of Northeast IowaKirkwook Community CollegeIowa Hall6301 Kirkwood Blvd, SWCedar Rapids IA 52406Phone: (319) 398-5468Fax: (319) 398-5667

Anthony Pelican, PresidentACF Greater Des Moines

Culinary AssociationDes Moines Area Community CollegeHospitality Careers2006 South Ankeny BoulevardAnkeny, IA 50021Phone: (515) 285-4962 ext. 263Fax: (515) 285-1626

Mary RhinerNortheast Iowa ACF1615 K Avenue NECedar Rapids, Iowa 52402Phone: (319) 363-0764/319-398-5468

KANSAS

William H. Askew, CEC, PresidentACF Springfield & the Ozarks Areaof Missouri Chefs & Cooks Association206 E. 24th TerracePittsburgh, KS 66762Phone: (316) 231-9697

34

Duane Bauer, PresidentFlint Hills, ACF902 N. 1st StreetHerington, KS 76449Phone: (913) 258-2402 (home)

Steve BrownMcGreevys Midwest Meat Co.230 N. West StreetWichita,. KS 76203-1203Phone: (316) 946-5522/1-800-658-3706Fax: 316-946-5532

Gerold JanzenACF Greater K.C. ChefsAssociation

1108 Palmer LaneOlathe, KS 66061Phone: (913) 780-2339Fax: (913) 432-0490

Etienne Jehl, PresidentACF Kansas Chef De Cuisine

SocietyLawrence Midwest ChapterP.O. Box 1054Lawrence, KS 66044Phone (913) 864-4767Fax (913 864-5397

Fred Schreff, CEC PresidentACF Wichita Area Chapter1301 N. EdgemoreWichita, KS 67208Phone: (316) 684-3338

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ECE TUC

Kathy CaryLilly's1147 Bardstown Rd.Louisville, KY 40204Phone: (502) 451-0447Fax: (502) 458-7546

John D. Castro, CWC PresidentDerby City ACF ChapterSullivan College3101 Bardstown RoadLouisville, KY 40205Phone: (502) 456-6504

Samuel Dorsey, PresidentACF Lincoln Trail Chefs & CooksAssociation

524 Dawson LaneRadcliff, KY 40160Phone: (502) 877-0865

Patsy Heyman, CWPC, CCEACF Kentucky Chapter, PresidentP.O. Box 33162Louisville, KY 40232-3162Phone: (502) 584-0181Ext.2317

Carmen BazileCreole-New Orleans6013 Eads StreetNew Orleans, LA 70122Phone: (504) 283-8163 tj 35

Dickie Brennan1403 Washington AvenueNew Orleans, LA 70130Phone: (504) 899-8231Fax: (504) 891-3242

Robert BrucePalace Cafe605 Canal StreetNew Orleans, LA 70130Phone: (504) 523-1661Fax: (504) 523-1633

Joe CalmP.O. Box 57165New Orleans, LA 70157-7165Phone: (504) 947-7388

Leah ChaseDooky Chase Restaurant2301 Orleans AvenueNew Orleans, LA 70119Phone: (504) 821-0535Fax: (504) 821-0600

Jeffrey DavisCreole-New Orleans6013 Eads StreetNew Orleans, LAPhone: (504) 283-8163

Mike FennellyMike's on the Avenue628 St. Charles AvenueNew Orleans, LA 70130Phone: (504) 523-1709Fax: (504) 523-7327

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Chef John FolseChef John Folse & Company2517 South Phillipe AvenueGonzales, LA 70737Phone: (504) 644-6000Fax: (504) 644-1295Internet: FSGV47A@prodigy.corn

Vi HarringtonCulinary Arts Institute ofLouisiana

427 Lafayette StreetBaton Rouge, LA 70802Phone: (504) 343-6233Fax: (504) 336-4880

Richard Z. Hexter2 Jesowshek3200 Saudra DriveShreveport, LA 71119Phone: (318) 681-4400Fax:318-424-1814Internet: Emmaus@ChefNet.Com

Louis JesowshekOur Lady of the Lake16950 Lena LaneFrench Settlement, LA 70733Phone: (504) 698-6721Fax: (504) 769-8201

36

Tommy MasaracchiaRalph and Kacoo's Restaurant6110 Blue Bonnet BoulevardBaton Rouge, LA 70809Phone: (W) (504) 766-8634(504) 769-9591(H) (504) 542-6124Fax: (504) 769-8358

Patrick MouldAcadians-ACFPO Box 90331LaFayette, LA 70509Phone: (318) 983-0896Fax: (318) 232-3001

Michael RichardAcadiawaRt. 2 Box 452Church Point, LA 70525Phone: (318) 668-4386Fax: (318) 233-5599Internet: 73561.2132@Compuserve.Com

Jan Rost3700 La FontaineMetairie, LA 70002Phone: (504) 278-7440

Carol Eugene SavageNE Louisiana ChapterSt. Francis Medical Center309 Jackson StreetMonroe, LA 71210-1901Phone: (318) 327-4786

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Jamie ShannonCommander's Palace1403 Washington AvenueNew Orleans, LA 70130Phone: (504) 899-8231Fax: (504) 891-3242

Ronald J. SonnickACF of Greater Baton Rouge3627 GravadaBaton Rouge, LA 70810Phone: (504) 766-5068

Susan SpicerBayona430 DauphineNew Orleans, LA 70112Phone: (504) 525-4455Fax: (504) 522-0589

Karl Tipton, CECAmerican Culinary Federation5643 Durbridge DriveNew Orleans, LA 70131Phone: (504) 392-6531

Ruth Moise VariscoNew Orleans Chapter1201 Melody DriveMetairie, LA 70002Phone: (504) 831-1467

INE

Dennis R. BoucherThe Woodlands39 Woods RoadFalmouth, ME 04105Phone: (207) 781-3104

Gerry Boucher, ManageT. J.'s RestaurantTwo Great Falls PlazaAuburn, ME 04210Phone: (207) 784-7217

Patrick Britten, ChairmanACF Casco Bay CulinaryAssociation

Southern Maine Technical College2 Fort RoadSouth Portland, ME 04106Phone: (207) 799-2234

Mark GaierArrowsBerwick Rd. P.O. BoxOgonquit, ME 03907Phone: (207) 361-1100Fax: (207) 361-1100

Sam HaywardHarraseeket Inn162 Main StreetFreeport, ME 04032Phone: (800) 342-6423Fax: (207) 865-1684

(- 37

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Paul Landry, OwnerMac's Grill1052 Minot AvenueAuburn, ME 04210Phone: (207) 783-6885

Roger Ouelette, CEC, CFEPresident, ACF Maine Chapter, Inc.Ramada Conference Center490 Pleasant StreetLewiston, ME 04240Phone: (207) 784-2331

Tim VigueEli's Restaurant at the

HighlandsNorth Parish RoadNorth Turner, ME 04282Phone: (207) 224-7090

RYLAND

Jack A. BattenNation's Capitol ACF7203 Havre TurnUpper Marlboro, MD 20772Phone: (301) 627-4496

Susan Dahl, CEPC, PresidentNation's Capitol Chefs Association26 Blue Smoke CourtGaithersburg, MD 20879Phone (301) 670-1189

38

Francois DionotL'Academie de Cuisine16006 Industrial DriveGaithersburg, MD 20877Phone: (301) 670-8670 or(810) 664-CHEFFax: (301) 670-0450

Stewart Eidel944 Klees Mill RoadWestminster, MD 21157Phone: (410) 549-2663Internet: seidel@smsa.umd.edu

David FielsCafe Bethesda5027 Wilson LaneBethesda, MD 20814Phone: (301) 657-3383

Karim Lakhani, Executive ChefCitronelle Restaurant612 Cathedral StreetBaltimore, MD 21201Phone:. (410) 837-3150Fax (410) 789-3312

Marti MongielloNaval Support FacilityP.O. Box 1000Thurmont, MD 21788Phone: (301) 271-1680Fax: (301) 271-1685Internet: go navy 95@ AOL.com

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0.0 0 0 0 0

Susan NotterInternational School of

Confectionery9209 Gaither RoadGaithersburg, MD 20877Phone: (301) 963-9077Fax: (301) 869-7669

Allen SherwinSeafarers Harry Lundenberg

School of SeamanshipPiney Point, MD 20674Phone: (301) 994-0010Fax: (301) 994-2319

George Stark, Owner/ChefHead Hog Bar BQ7003 Wisconsin Ave.Bethesda, MDPhone: (301) 907-9110

Summer WhitfordApt. #2114136 Whispering Pines CourtSilver Spring, MD 20906Phone: (301) 460-9471

SS C USETTS

Jody Adams1 Bennett StreetCambridge, MA 02138Phone: (617) 661-5050Fax: (617) 661-5053

Henry M.J. Biagi, CEC, CCEFood Service DirectorSomerville Public School93 School StreetSomerville, MA 02143-1717Phone: (617) 625-6600 ext. 6080Fax: (617) 625-6600 ext 6084-day(617) 666-5854-evening fax

Otto Borisch IINational Member #2761Nantucket, MA 02584-2761Phone: (508) 228-9657

Todd EnglishThe Olive Group90 Main StreetCharlestown, MA 02129Phone: (617) 242-9715Fax: (617) 242-1333

Charles GrandonThe Colonnade120 Huntington AvenueBoston, MA 02126Phone: (617) 424-7000Fax: (617) 424-1717

Gordon HamersleyHamersley's Bistro553 Tremont StreetBoston, MA 02116Phone: (617) 423-2700Fax: (617) 423-7710

39

00000000000000000000000000000000000

Susan HowardDirector of MarketingThe Colonnade HotelHuntington AvenueBoston, MA 02116Phone: (617) 425-3208Fax: (617) 424-0968

Raoul Jean-RichardThe Bay Tower RoomSixty State StreetBoston, MA 02109Phone: (617) 723-1666Fax: (617) 723-7887

Laurie Joyal30 Codjer LaneSudbury, MA 01776Phone: (508) 443-5365Fax: (508) 443-0887

Laird LivingstonJohnson & Wales135 Baptist StreetSwansea, MA 02777Phone: (508) 379-0817Work: (401) 598-1130

Paul O'ConnellProvidence1223 Beacon StreetBrookline, MA 02146Phone: (617) 232-0300Fax: (617) 232-3647

40

Joseph RibasOmni Parker House60 School StreetBoston, MA 02108Phone: (617) 227-8600Fax: (617) 227-2120

Diana Ritola-SchowHotel Boston1 Avenue DeLafayetteBoston, MA 02111Phone: (617) 422-5504Fax: (617) 451-0054

Chris SchlesingerThe Blue Room1 Kendall SquareCambridge, MA 02139Phone: (617) 494-9034Fax: (617) 868-9139

Jasper WhiteP.O. Box 682Lincoln, MA 01773Phone: (617) 259-1297

Nick Zakharoff, CECExecutive ChefHarvard Club of BostonMain Clubhouse374 Commonwealth AvenueBoston, MA 02215Phone: (617) 536-1260Fax: (617) 536-0175

) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0.0 0 0 0 0 0 0 0

MICHIGAN

Daniel G. Hugelier, CMCHaggerty RoadSchoolcraft CollegeLivonia, MIPhone: (313) 462-4400 ext. 5307

Sandra Flowerday1655 E. Belt lineGrand Rapids, MI 49505Phone: (616) 364-8421Voice Mail 2677Fax: (616) 364-9140

Gerry LudwigGordon Food Service333 50th St., S.W.Grand Rapids, MI 49501Phone: (616) 249-4014Fax: (616) 249-4995

Nick Marino, CEC AAC President1158 Lake Michigan DriveGrand Rapids, MI 49504Phone: (616) 954-1444Fax: (616) 954-0339

Jimmy SchmidtThe Rattlesnake Club300 River PlaceDetroit, MI 48207Phone: (313) 567-4843Fax: (313) 567-2063Internet: OneMadChef@AOL.COM

MINNESOTA

Eric G. Baker, PresidentACF, Minneapolis Chapter3800 E. 80th StreetMinneapolis, MN 55425Phone: (612) 526-2223Fax: (612) 854-8002

Mark HaugenTejas3910 W. 50th StreetEdina, MN 55424Phone: (612) 926-0800Fax: (612) 926 8444

Colleen KraftTree Top Restaurant403 Center AvenueMoorhead, MN 56560Phone: (218) 213-1393

Byron Korus, CEC, PresidentACF, Midwest Chefs Society

of Minnesota8360 West Lake DriveChanhassen, MN 55317Phone: (H) (612) 937-5766(W) (612) 454-6580 ext 245

000000000000o0000000000000000000000

Dan Vaster ling, PresidentACF St. Paul Chef Association205 W. WinifredSt. Paul, MN 55107Phone: (612) 631-9174Fax: (612) 631-9231

MISSISSIP 1

Greg Barnette, PresidentMississippi Gulf Coast

Chapter, ACFP.O. Box 871Biloxi, MS 39533Phone: (601) 432-2775

Betsy Carraway, PresidentACF Mississippi ChapterP. 0. Box 1511Jackson, MS 39215Phone: (601) 987-8130Fax: (601) 982-5804

James CreaMS Gulf Coast205 Donwood PlaceHattiesburg, MSPhone: (H) (601) 268-0394

(W) (601) 288-1754Fax: (601) 288-1754

Thomas R. Elkin, CEC, PresidentChefs de Cuisine Association of

St. Louis, Inc.P.O. Box 11213St. Louis, MO 63105Phone: (H) (314) 423-0227Chapter: (314) 846-9932

Ervin L. JohnsonSt. Louis Chef de Cuisine6707 KenwoodSt. Louis, MO 63121-3130Phone: (314) 381-7858(514) 521-0682

William Underwood, CEC, PresidentGreat Lakes of The OzarksChefs & Cooks, ACFP. 0. Box 332Osage Beach, MO 65065Phone: (314) 348-3131Fax: (314) 348-8605

CvIONV/A-..NA

Myra BartosACF Western Chefs de Cuisine516 St. Mary's RoadStevensville, MT 59870Phone: (406) 642-3312

)00000000C)0000000000000000000000000

Stan BartosACF Western Montana Chefs

De CuisineP.O. Box 7585Missoula, MT 59807-7585Phone: (406) 243-7815Fax: (406) 243-7899

Kevin PigmanSouthwest Chefs Montana1522 Cannon #DHelena, MT 59601Phone: (406) 442-5980

Paula Williams, R.D., CECSysco of Montana1002 HowardBillings, MT 59102Phone: (406) 247-1174

REEKA2Ka

Keenan J. Caine, CC, PresidentACF, Professional Chefs &Apprentices of NE

P.O. Box 5576Lincoln, NE 68505Phone: (402) 437-2460Fax: (402 437-2404

Arturo Valenzuela, PresidentACF Professional Chefs &Apprentices of Omaha

P.O. Box 6171Omaha, NE 68106Phone: (402) 348-1272Fax: (402) 341-4750

Mary BerginExecutive Pastry ChefSpago Las Vegas3500 Las Vegas BoulevardLas Vegas, NV 89109Phone: (702) 369-3125Fax: (702) 369-4125

Claude Lambertz, PresidentThe Frat of Executive Chefsof Las Vegas, ACF

P.O. Box 93933Las Vegas, NV 89193Phone: (702) 895-4466

Horst Meyer, CEC, CCEAAC PresidentACF High Sierra Chefs Chapter206 S Division Street, Suite 7Carson City, NV 89703Phone: (702) 588-6611

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David RobbinsExecutive ChefSpago Las Vegas3500 Las Vegas BoulevardLas Vegas, NV 89109Phone: (702) 369-3125Fax: (702) 369-4125

Michael Ty, CEC, AACACF-Chairman of the BoardSheraton Desert InnP.O. Box 93334Las Vegas, NV 89193Phone: (702) 733-4625Fax: (702)697-5013

NEW HAMPSHIRE

Ron Boucher, CECRon's Beach House965 Ocean BoulevardP.O. Box 1717Hampton, NH 03842Phone: (603) 926-1845Fax: (603) 926-3167

Daniel R. Cathcart, CWC , PresidentACF Professional Chefs ofNew Hampshire

10 Lancaster DriveNashua, NH 030062Phone: (603) 883-5905Fax: (603) 645-7378

44

Brian M. Coffey, PresidentNew Hampshire Chapter of

the ACFP.O. Box 445Bartlett, NH 03812Phone: (603) 356-3113Fax: (603) 356-3217

NEW JERSEY

Alison Akey30 Crest DriveMetuchen, NJ 08840

Michael AlexakisMarriott Seaview Resort122 W. Seaview AvenueLinwood, NJ 08201Phone: (609) 748-7635Fax: (609) 652-6917

Steven BortonFran O'Brien's Steak House153L Marina DriveEdison, NJ 08817Phone: (908) 572-6345

John CarboneSouth Jersey ChefsBox 157Port Republic, NJ 08211Phone: (609) 652-1726

) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Phil CraggACF Jersey Shore336 W. Lacey Rd #114Forked River NJ 08731Phone: (609) 693-8120Fax: (609) 343-4917Internet: CRAGG@ATLANTIC.EDV

Tony CzarneckiProfessional Chefs ofSouth Jersey

40 Chapman BlvdSomers Point, NJ 08244Phone: (609) 927-7684Fax: (609) 927-7684

Margaret Ferrazzi10749 Franklin AvenueCulver City, CA 90230Phone: (310) 558-1970

Demetrious A. HaralambatosProfessional Chefs Guild ofCentral NJ

30 Bedford RoadSomerset, NJ 08873-1623Phone: (908) 745-2195(908) 359-5500 Ext.224Fax: (908) 359-6957

Fred ParmenteSS PCA40 Antwerp AvenueEHC, NJ 08215Phone: (609) 965-9626

Marsha Patrick, RDAcademy of Culinary ArtsAtlantic Community CollegeMays Landing, NJ 08330Phone: (609) 343-4944Fax: (609) 343-4917Internet: PATRICK@ATLANTIC.EDV

Paul PeakSouth Jersey Chapter6009 English Creek AvenueMays Landing, NJ 08330Phone: (609) 927-1316

IM[ENY MEKOCED

Mark MillerCoyote Cafe132 W. Water StreetSanta Fe, NM 87501Phone: (505) 983-1615Fax: (505) 989-9026

John Thompson, PresidentACF White Mountain ChapterPO Box 550Alto, NM 88312Phone: (505) 336-8196 (home)

Damon T. Simonton, CWC, PresidentThe Chefs of Taos, ACFTaos New Mexico ChapterP. 0. Box 2029Taos, NM 87571Phone: (505) 751-0399

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NEW YORK

Viktor BaumannThe Culinary Institute ofAmerica

433 Albany Post RoadHyde Park, NY 12538Phone: (914) 452-9600Fax: (914) 451-1080

Lisa Beatrice-JonesCulinary Consultant169 E 102nd StreetNew York, NY 10029Phone: (212) 289-3216Fax: (212) 289-8212.

Wayne J. BerningPark West High School525 W. 50th StreetNew York, NY 10019Phone: (212) 262-5860 Ext.638Fax: (212) 265-1307

Arthur BirnbaumFinger lakes105 E. Marshall StreetIthaca, NY 14850Phone: (607) 277-3455

Tom BlaskeAsego Area OCC CenterP.O. Box 57Milford, NY 13807Phone: (607) 286-7715Fax: 607-286-9603

L. 46

Robert H. BriggsThe Culinary Institute ofAmerica

433 Albany Post RoadHyde Park, NY 12538Phone: (914) 452-9600Fax: (914) 451-1080

Jeffrey ClarkProfessional Chefs/CooksAssociation

3 Broelel StreetRochester, NY 14613Phone: (716) 458-7277

Lucie P. Costa, CECMid-Hudson CulinaryAssociation

Historic North Plank RoadTavern

18 North Plank RoadNewburgh, NY 12550Phone: (914) 565-6885

Gerry DawesFood and Wine Expert19 Victory RoadSuffern, NY 10901Phone: (914) 357-6093Fax: (914) 368-3646

Philip De MaioloOn Route 110 at 598 BroadHollow Road

Nelville, NY 11747Phone: (516) 845-1000Fax: (516) 845-5287

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Ronald De Santis, CMCThe Culinary Institute of America433 Albany Post RoadHyde Park, NY 12538Phone: (914) 452-9600Fax: (914) 451-1080

Robert E. Dixon, PresidentNorth Country Chefs AssociationPO Box 476Johnston, NY 12095-0476Phone: (518) 883-3527

Vince DragoneGreater Buffalo, New York495 Martin RoadLackawanna, NY 14218Phone: (716) 822-4446

Thom EnglandJulia Dyckman Andros Memorial1156 N. BroadwayYonkers, NY 10701Phone: (915) 965-3200 Ext.232

John Erickson, PresidentACF Long Island ChapterP.O. Box 453Huntington, NY 11743-0453Phone: (516) 746-4420 Ext.20

Carl Faruolo119 De Haven DriveYonkers, NY 10703Phone: (914) 476-8339

Eve FelderThe Culinary Institute ofAmerica

433 Albany Post RoadHyde Park, NY 12538Phone: (914) 452-9600Fax: (914) 451-1080

Diane ForleyVervena54 Irving PlaceNew York, NY 10003Phone: (212) 260-5454Fax: (212) 260-3595

Heidi Fry EdelmanBig Apple Chapter28 E. 2125 3BNew York, NY 10010Phone: (518) 979-1768

Richard GrausmanCareers Through Culinary Arts155 W. 68 Street #519New York, NY 10023Phone: 212-873-1434Fax: 212-873-1514Internet: CCAP Inc.@aol.com

Alan HardingNosmo King54 Varick StreetNew York City, NY 10013Phone: (212) 966-1239Fax: (212) 966-1714

47.

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Leslie Harlile5/2E1273 North AvenueNew Rochelle, NYPhone: (914) 576-5174

Martin HopkinsThe Culinary Institute ofAmerica

433 Albany Post RoadHyde Park, NY 12538Phone: (914) 452-9600

Peter HoffmanSavoy70 Prince StreetNew York, NY 10012Phone: (212) 219-8570Fax: (212) 343-1930

Frank JosephLong Island CulinaryAssociation

965 E. 55th StreetBrooklyn, NY 11234Phone: (718) 444-6961

John KrakowskiBig Apple Chapter92 Franklyn StreetBrooklyn, NY 11222Phone: (718) 389-1609

j L 4 8

Anita Lo80 Charles Street #412New York, NY 10014Phone: 212-741-0736

Michael Lomonaco21 Club21 West 52nd StreetNew York, NY 10019Phone: (212) 582-7200Fax: (212) 581-7138

Stephen LyleThe Odeon145 West BroadwayNew York, NY 10013Phone: (212) 233-0507Fax: (212) 406-1962

Philip McGrathDoubles781 Fifth AvenueNew York, NY 10022Phone: (212) 751-9595Fax: (212) 688-6118

Rick MoonenThe Water ClubEast River at 30th StreetNew York, NY 10016Phone: (212) 683-3333

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Paul MoyerAlbany Central Chapter99 Kent StreetAlbany, NY 12206Phone: (518) 438-2501

Richard Ngai, CPCBig Apple Chapter15 Monroe Street #6New York, NY 10002Phone: (212) 571-3426

Susan PaskoArcadia21 E. 62nd StreetNew York, NY 10021Phone: (212) .223 -2900Fax: (212) 874-5623

Catherine H. Powers, M.S., R.D.The Culinary Institute of America433 Albany Post RoadHyde Park, NY 12538Phone: (914) 452-9600Fax: (914) 451-1080

Alfred PortaleThe Gotham Bar and Grill12 E 12th StreetNew York, NY 10003Phone: (212) 620-4020Fax: (212) 627-7810

Henry RappThe Culinary Institute of America433 Albany Post RoadHyde Park, NY 12538

James Rhoads, CECColumbia-GreeneEducational Center60 Union TurnpikeHudson, NY 12534Phone: (518) 828 -4157Fax: (518) 828-0084

James RhoadsCapitol District3 Chaez LaneTroy, NYPhone: (518) 279-3168

Michael RomanoUnion Square Cafe21 E. 16th StreetNew York, NY 10003Phone: 212-989-3510 Ext.18Fax: 212-627-2673

Ann RosenzweigArcadia21 E. 62nd StreetNew York, NY 10021Phone: (212) 223-2900Fax: (212) 874-5623

L 49

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Thomas Ruffo, PresidentACF New York Southern Tier Chefs Assoc.P.O. Box 2434Binghamton, NY 13902-2434Phone: (607) 754-8491Fax: (607) 754-2547

Julie Sahni101 Clark StreetBrooklyn Heights, NY 11201Phone: (718) 625-3958Fax: (718) 625-3958

David St. John-GrubbCulinary Institute of America433 Albany Post RoadHyde Park, NY 12538Phone: (914) 452-9600 Ext. 1727Fax: (914) 451-1080

Jennifer ScismArcadia21 E. 62nd StreetNew York, NY 10021Phone: (212) 223-2900Fax: (212) 874-5623

Gershon SchwadronA & D Catering1407 Ocean Pkwy.Brooklyn, NYPhone: (718) 382-7135

5.0

Quint SmithShelby967 Lexington AvenueNew York, NY 10021Phone: (212) 988-4624Fax: (212) 988-4431

John VillaJudson Grill152 W. 52 StreetNew York, NY 10019Phone: (212) 582-5252H: (212) 245-0421Fax: (212) 582-0872

Joseph A. Walker430 W. 125th Street #13HNew York, NY 10027Phone: (212) 662-6657Fax: (718) 802-3141

Ralph YedinalaBig Apple Chapter84 Amity Street #2Brooklyn, NY 11201Phone: (718) 625-0375Internet: YedR@Aol.Com

movni CAROLIGM,11\

Keith E. Gardinor, CNCACF Triangle Chefs3909 Hope Valley RoadDurham, NC 27707Phone: (919) 490-0092

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Sam McGann, Act. PresidentACF Outer Banks CulinaryAssociation

BluepointP.O. Box 83991240 Duck RoadDuck, NC 27949Phone: (919) 261-8090

Donald McMillanSimple Elegance8801 Kingstree DriveClemmons, NC 27012Phone: (910) 761-0673Fax: (910) 761-0041

Anthony Rizzo, PresidentACF Crosscreek & Sandhill

Chef's AssociationP.O. Box 457Southern Pines, NC 28388Phone: (919) 692-6565

William A. Rusciano, Jr.Chef/OwnerJust Like Mama's, Inc.Cary, NC 27511

MC)174 DaKCYT/),

Colleen KraftTreetop Restaurant403 Center AvenueMoorhead, MN 56560Phone: (218) 233-1393

Maurice Schindler, PresidentACF of Fargo & MoorheadP.O. Box 9633Fargo, ND 58106-9633Phone: (701) 293-7839Fax: (701) 282-6263

Clarke Bernier, CECCleveland A.C.F.9419 Huntington Park DriveStrongsville, OH 44136Phone: (216) 572-2128Fax: (216) 846-1675

James Perko5621 Miller RoadBrecksville, OH 44141Phone: (212) 526-9183

James R. Taylor, CEC, PresidentACF Columbus Chapter173 N. Stanwood RoadColumbus, OH 43209Phone: (614) 227-2696

c-Act,nHoM A

Kurt Fleischfresser10 Florene DriveMcLoud, OK 74851Phone: (405) 842-1000Home: (405) 964-3451Fax: (405) 843-9777

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Salah Omaira, PresidentACF, Culinary Arts of OklahomaP.O. Box 700303Oklahoma City, OK 73107Phone: (405) 848-5611 Ext.301Fax: (405) 840-9718

Sid SidesACF-Tulsa2521 W. KingsportBroken Arrow, OK 74011Phone: (918) 451-5941

OREGON

Philippe BoulotHeathman Hotel1001 SW BroadwayPortland, OR 97205Phone: (503) 241-4100Fax: (503) 790-7111

Ron PaulRon Paul Charcuterie1441 NE BroadwayPortland, OR 97232Phone: (503) 284-5347Fax: (503) 284-5468

Cory SchreiberWildwood1221 NW 21st Ave.Portland, OR 97209Phone: (503) 248-9663Fax: (503) 225-0030

PENNSYLVANIA

Nello Allegrucci, CECPresident ACF, Professional

Chefs of NE Penn.PO Box 938Scranton, PA 18501Phone: (717) 348-6241Fax: (717) 454-6600

Mary Ashe-MahrCumberland Valley10983 Mentzev Gap RoadWaynesboro, PA 17268Phone: (717) 765-8572

Chas R. Baux408 Brett StreetPittsburgh, PA 15205Phone: (412) 723-4000

Peter BordiPenn State University201 Mateer BuildingUniversity Park, PA 16802Phone: (814) 863-3579Fax: (814) 863-4257Internet: PLBJR@PSU.edu

Timothy Brown, CEC, CCEPresident

Groundhog Chapter, ACF125 S. Gilpen StreetPuxsutawney, PA 15767Phone: 1-800-438-6424Fax: (814) 938-1155

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Jack Demuth, PresidentACF Conemaugh ValleyCulinary Assoc.

194 Orlando StreetJohnstown, PA 15905Phone: (814) 255-8288

Carl F. Deutsch, CCC, CCEChairman, C-CAP4240 Spruce StreetPhiladelphia, PA 19104Phone: (215) 386-0695

Helen Fitzgerald, CEC-AACBerks Lehigh ChefsAssociation

321 Shakespeare Drive.Reading, PA 19608Phone: (610) 678-4462

Rick ForryThe Mark Hotel1080 Carlisle StreetHanover, PA 17331Phone: (717)-637-7171

William HoffmanExecutive ChefLigonier Country ClubRector, PA 15677

Malcolm Holiday, CEC, PresidentACF, Professional Chefs of NE Penn.Rural Route 2, Box 37Hazleton, PA 18201Phone: (717) 454-2494Fax: (717) 455-7793

Michael MahrGrove Worldwide10983 Mentzev Gap RoadWaynesboro, PA 17268Phone: (717) 765-8572

David C. Motter348 E. Main StreetDallastown, PA 17313Phone: (717) 246-3640

David RazzanoACF Berks-Lehigh ChefsAssociation

6461 W, Penn AvenueWernersville, PA 19565Phone: (610) 670-5685

Charles Schuck1640 OakhurstPittsburgh, PA 15210Phone: (412) 881-8435

Judith P. ShimpOne College Ave.Williamsport, PA 17701-5799Phone: (717) 326-3761 Ext. 7244Fax: (717) 327-4503

Fay B. StickerBerks County Cooperative

ExtensionP.O. Box 520Leesport, PA 19533-0520

53

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Cindy TuiteACF Pittsburgh Chapter1815 Metropolitan StreetPittsburgh, PA 15233Phone: (412) 323-4000Fax: (412) 321-2120

Bill Tufarolo, CECSan Carlos Restaurant333 Arsenal RoadYork, PA 17404Phone: (717)-854-2028

Jeffrey WharySusquahanna Valley Chef's415 N. 2nd StreetLebanon, PA 17046Phone: (717) 270-5477Fax: (717) 274-8052

KART ANC

Miguel Rodriguez, PresidentACF The Chefs and CooksAssociation of PR

do William LeischnerP.O. Box 51465Toa-Baja, PR 00950-1465Phone: (809)-743-4747

DE [ISLAM')

John AukstolisJohnson & Wales825 Pontiac Avenue 18-206Cranston, RI 02910Phone: (401) 946-7834

54

Jewell Burton7 Apple Valley Parkway Apt. 11Smithfield, RI 02828Phone: (401) 232-2197

Stephen E. Carlomusto, C.W.C.Johnson & Wales48 Shirley BoulevardCranston, RI 02916Phone: (401) 941-2743Work: (401) 598-4798

Johnson S. Chiaro, Jr.Johnson & Wales12 Burlingame RoadSmithfield, RI 02828Phone: (401) 231-1406Work: (401)598-1130

Kenneth M. Collins2 Stephen StreetGreenville, RI 02828Phone: (401) 949-0279Work: (508) 699-7502

Alfonso ContriscianiJohnson & Wales129 Mayfair RoadWarwick, RI 02888Phone: (401) 941-8497Work: (401)598-1130

Elaine CwynarJohnson & Wales8 Abbott Park PlaceProvidence, RI 02903Phone: (401) 598-1130Work: (401) 598-1130

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John DionJohnson & Wales47 Morgan Avenue, #61Johnston, RI 02919Phone: (401) 943-5427Work: (401) 598-1045

Tom DunnJohnson & Wales3 Shane DriveWest Warwick, RI 02893Phone: (401) 826-0223Work: (401) 598-1130

Denise Greenwood4 1/2 A Walker RoadFoster, RI 02825-1265Phone: (401) 397-8659Work: (401) 247-0017

Dorothy Hebert1045 Mt. Pleasant RoadHarrisville, RI 02830Phone: (401) 766-6090

Edwin J. Hinspeter84 Blaisdell AvenuePawtucker, RI 02860Phone: (401) 722-0872Work: (401) 861-1800

Brian Hurley6 Dexterdale RoadProvidence, RI 02906Phone: (401) 454-8562Work: (401) 598-2913

Linda KenderJohnson & Wales406 Warnerbrook Apt. #10602Warwick, RI 02889Phone: (401) 739-0718Work: (401) 598-1130

Kristina King7 Brewster StreetProvidence, RI 02906Work: (401) 598-1122

Michael D. MarraJohnson & Wales14 Swan RoadSmithfield, RI 02917Phone: (401) 231-2474Work: (401) 598-1864

Michael MoskwaJohnson & Wales University1 Washington StreetProvidence, RI 02905Work: (401) 598-1130Fax: (401) 568-1856

55

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Priscilla A. Nunez73 Ridge StreetProvidence, RI 02909Phone: (401) 751-6116Pager: (401) 581-6569

George O'Palenick, CECCCE President

Culinary Archives & Museum315 Harborside AveProvidence, RI 02905Phone: (401) 455-2904

Suzanne A. St. AmourJohnson & Wales290 L West Main RoadLittle Compton, RI 02837Phone: (401) 635-2776

Frank TerranovaJohnson & Wales55 Bellevue DriveCranston, RI 02920Phone: (401) 942-3215Work: (401) 598-1130

Segundo TorresJohnson & Wales394 Field Hill RoadClayville, RI 02815Phone: (401) 647-2174

56

Michael Trainor, CWC, PresidentNewport Rhode Island Chapterof the ACF

51 Albert St.Portsmouth, RI 02871Phone: (401) 596-3808

Suzanne Vieira, M.S.,R.D.Johnson and Wales UniversityWashington StreetProvidence, RI 02903Phone: (401) 598-1881Fax: (401) 598-1856

Kenneth WollenbergJohnson & Wales32 Lawton Foster Road, SouthHopkinton, RI 02833Phone: (401) 377-5064Work: (401) 598-1130

Cnr1OLU

Camille BaskervilleGreater Charleston South CarolinaJohnson & Wales University2011 Highway 17 N #2100-QMt. Pleasant, SC 29464Phone: (803) 884-7503

Kimberly Brock Brown2007 Ventura VillasMt. Pleasant, SC 29464Phone: (803) 881-9235

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Carmen Catino, ACF SecretaryHarry Tech. Head of CulinaryDepartment

707 Wendy CaveConway, SC 29526Phone: (803) 347-3186 ext. 333

Michael DeihlHilton Head Island ChefsAssociationP.O. Box 6928Hilton Head, SC 29928Phone:Home (803) 671-9538Work (803) 671-4470

Salvatore De PalmaHarry Tech, Culinary Teacher417 Garden Drive Unit 116-ASurfside Beach, SC 29575Phone: (803) 215-0364

Richard ErskinACF Myrtle Beach2909 Highway 17 SouthNorth Myrtle Beach, SC 29582Phone: (803) 272-1125Fax: (803) 272-1125

Kathleen HassettHarry Tech, Culinary Teacher3425 S. Highway 931Conway, SC 29526Phone: (803) 347-3186

Frank LeeSlightly North of Broad192 East Bay StreetCharleston, SC 29401Phone: (803) 723-3424Fax: (803) 724-3807

Richard P. Nickless, CECACF Greater Charleston, SC Chapter185 East Bay StreetCharleston, SC 29401Phone (803) 792-9483

Irvin Perera, CEDC2960 Duck Court #16Myrtle Beach, SC 29577Phone: (803) 448-7727

Rich RobertsGreenville-Spartanburg MarriottOne Parkway EastGreenville, SC 29615Phone: (803) 297-0300

Mark J. RybickiChairperson, Chef & the Child1509 Havens Drive Unit CNorth Myrtle Beach, SC 29582Phone: (803) 272-1671

Bruce SacinoPresident, ACF, Midlands Chapter1314 Bush River RoadColumbia, SC 29210Phone: (803) 737-6574Fax: (803) 737-2342

57

C0000000 00000000000000000000000000

SOUTH DAKOTA

Dennis Bahm, PresidentACF Black Hills Chapter of

Professional Chefs905 Ridgeland LoopRapid City, SD 57702Phone: (605) 343-8535Fax: (605) 348-9777

Sharon Bahm905 Ridgeland LoopRapid City, SD 57702Phone: (605) 343-8535Fax: (605) 348-9777

Kevin Beshara924 Fulton StreetRapid City, SD 57701Phone: (605) 348-9487

Clark Braun8012 Katrina CourtRapid City, SD 57702Phone: (605) 348-9487

Tom Bybee1501 E. Centre StreetRapid City, SD 57702Phone: (605) 341-7462

5

Dale Eisenbruan36 Marquette DriveRapid City, SD 57701Phone: (605) 343-1044

Larry Feiler1313 North 7thRapid City, SD 57701Phone: (605) 343-9558

Jim Galbraith1699 Sedivy LaneRapid City, SD 57709Phone: (605) 348-1500

Greg T. Gregson1320 Atlas Street, 5-104Rapid City, SD 57701Phone: (605) 399-2633

Carlos HerreraGreenway Street, Apt. 6Rapid City, SD 57701Phone: (605) 399-0973

Mary Limbo8067 Blucksbig DriveSturgis, SD 57785Phone: (605) 347-4753

Mitch Maier45 BurnhamDeadwood, SD 57732Phone: (605) 578-3940

)0000000000000000000000000000000000

Bradley Maxwell109 East TexasRapid City, SD 57701Phone: (605) 343-2968

Sheila McGinnisP.O. Box 341Piedmont, SD 67769Phone: (605) 787-4240

Tina Philps324 FrankinRapid City, SD 57701Phone: (605) 343-1992

Marlow Quilt212 E. Jackson StreetRapid City, SD 57701Phone: (605) 348-5491

Joe Scheffer1600 Whitetail DriveSturis, SD 57709Phone: (605) 347-4659

Harold Sheets230 W. OhioSpearfish, SD 57783

Craig Smith610 E. OmahaRapid City, SD 57702

Robert Thomas9888-A Custer AvenueEafb, SD 57706-1506Phone: (605) 923-5271

Lesley Warren8734 Sheridan Lake RoadRapid City, SD 57702Phone: (605) 395-9759

TENNESSEE

Tom Allen, CECACF Middle TennesseeBelle Meade Country Club815 Belle Meade Blvd.Nashville, TN 37205Phone: (615) 385-0150Fax: (615) 298-5507

Rudy Cerrito, CEC PresidentACF Greater Memphis Chapter878 North Idlewild StreetMemphis, TN 38107-4546Phone: (901) 982-7441

John FleerInn at Blackberry Farm1471 W. Millers Cove RoadWalland, TN 37886Phone: (615) 984-8166Fax: (615) 983-5708

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Jose GutierrezThe Peabody-Chez Philippe149 Union AvenueMemphis, TN 38103Phone: (901) 529-4105Fax: (901) 529-9600

Raji JallepalliRaji712 W Brookhaven CircleMemphis, TN 38117Phone: (901) 685-8723Fax: (901) 767-2226

Debra PaquetteMiddle Tennessee Chapter1116 Kingston Springs RoadKingston Springs, TN 37082Phone: (615) 952-4186Fax (615) 321-0967

Cary Shackelford, CECConcessions InternationalLovell Field AirportChattanooga, TN 37414

Lynne TolleyMiss Mary Bobo's Boarding HouseMain StreetLynchburg, TN 37352Phone: (615) 759-7394

60

Robert WaggonerThe Wild Bar2014 BroadwayNashville, TN 37203Phone: (615) 329-1313

J. Thomas Windorfer, CEC, PresidentACF Middle Tennessee ChapterP.O. Box 210333Nashville, TN 37221Phone: (H) (615) 646-9702(W) (615) 871-6612Fax: (615) 646-0416

TE S

Chris Ackerman4537 S. VersaillesDallas, TX 75205Phone: (214) 526-6119Fax: (214) 526-6119

Debbie Bando, CECTexas Chef's-Golden Triangle745 N. 1 1 thBeaumont, TX 77702Phone: (409) 899-5450Fax: (409) 899-1559

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Mario Benitez109 Pearse DriveCorpus Christi, TX 78415Phone: (512) 882-6518

Robert Bifulco, DirectorT.C.A, Dallas Chapter4008 Commerce StreetDallas, TX 75226Phone: (214) 826-6980Fax: (214) 827-4704

Dennis BoitnottThe Houstonian Hotel111 No. Post Oak LaneHouston, TX 77024Phone: (713) 685-6733Fax: (713) 685-6854

Jerry Cabrera610 Dogwood R 606CHarlington, TX 78501Phone: (210)-631-2677

Jack ChaplinDaddy Jack's1916 Greenville AvenueDallas, TX 75206Phone: (214) 826-4910

Christian Chavanne98 Coopers AlleyCorpus Christi, TX 78401Phone: (512) 882-6518

Robert Del GrandeCafe Annie1728 Post Oak BoulevardHouston, TX 77056Phone: (713) 840-1111Fax: (713) 840-1558

Charles L. DuitCorpus Christi Country Club6300 EverhartCorpus Christi, TX 78413Phone: (512) 991-2811Fax: (512) 991-2883

Lori FinkelmanExxon225 E. John Carpenter FreewayIrving, TXPhone: (214) 444-1003/1005Fax: (214) 444-1231

Ben Fonbuena, Jr., CECCapitol of Texas Chefs2501 Cactus DriveKilleen, TX 76542Phone: (817) 526-7819

Fritz Gitschner, CMCHouston Country Club1 Potomac DriveHouston, TX 77057Phone: (713) 465-8381 ext. 246Fax (713) 465-7455

61

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

William S. GuthrieHotel St. Germain2516 Maple AvenueDallas, TX 75201Phone: (214) 871-2516

Timothy KeatingFour RiverwayOmni Houston HotelHouston, TX 77056Phone: (713) 871-8181 ext 1279Fax: (713) 871-8116

Keith Maudabach7480 BeechnutHouston, TXPhone: (713) 776-5758Fax: (713) 776-5270

Bruce MolzanRuggles Grill903 WestheimerHouston, TX 77006Phone: (713) 524-3839Fax: (713) 527-341

Jim Morrison, CEC, DirectorTCA Golden Triangle Chapter575 Peyton DriveBeaumont, TX 77706-6123Phone: (409) 838-6461

Miguel Ravago2330 N. West Loop BlvdAustin, TX 7875.6Phone: (512) 459-4121Fax: (512) 459-5792

Valerie RoveraHouston Country Club1 Potomac DriveHouston, TX 77057Phone: (713) 465-8381Fax: (713) 465-7455

Robert Smith, DirectorT. C. A., Corpus Christi Chapter654 MorayCorpus Christi, TX 78411Phone: (512) 880-5777Fax (512) 880-5707

Miguel Solis107 West BayRockport, TX 78382

Neil Wall5902 AyersCorpus Christi, TX 78415

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

UTAK

Russ Barker, CEC, PresidentACF Beehive Chefs Chapter, Inc.P.O. Box 688Salt Lake City, UT 84110Phone: (801) 321-1081Fax: (801) 322-1083

Melvin HowardThe Country Club2400 Country Club DriveSalt Lake City, UT 84109Phone: (801) 466-8751Fax: (801) 467-2053

Brian Aspell, CWC, PresidentACF of Central VermontEquinox HotelHistoric Route 7AManchester Village, VT 05254Phone: (802) 362-4700, ext 832Fax: (802) 362-4861

Steven Bogart, CWC PresidentACF Vermont Cooks & Chefs

Association No. Chapter587 Minister Brook RoadWorcester, VT 05682Phone: (802) 229-0885Fax: (802) 229-0885

Dale ConoscentiBen and Jerry'sRoute 100P.O. Box 240Waterbury, VT 05676Phone: (802) 244-5641 x2309Fax: (802) 244-1305

Jenny HermendeApt. #11700 Troy AvenueColchester, VT 05446

Michel LeBougneNew England Culinary Institute250 Main St.Montpelier, Vermont 05602-9720Phone:(802) 223-6324Fax: (802) 223-0634

Mary Beth RoweNew England Culinary Institute250 Main St.Montpelier, Vermont 05602-9720Phone: (802) 223-6324Fax: (802) 223-0634

VIE

Jack BattenFDIC Operations & Training

Center3501 Fairfax DriveArlington, VA 22226-3500703-516-5586Fax: 703-516-5476

6 3

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

David C. BunchNation Capitol Chef'sAssociation

6020 Ticonderoga CourtBurke, VAPhone: (202) 267-1517

Terrance CaughNorth Carolina Barbecue andCatering

1430 Cellar Creek WayHerndon, VA 22070Phone: (703) 450-9553

Charles Chang, CEC, AACACF Southwest Virginia Chapter703 Townside Road Suite ARoanoke, VA 24014Phone: (540) 345-0777Fax: (540) 345-2749

John Feist422 Dodd Avenue, N.W.Leesburg, VA 22075Phone: (703) 777-5095

Donald Fleck14725 Wycombe StreetCenterville, VA 22020Phone: (703) 222-8817

(703) 941-0400Fax: (703) 941-0478

Lisa Joy414 E. Beverly StreetStaunton, VA 24401Phone: (540) 885-8673Fax: (540) 434-4464Internet: DPORTERBOB @ AOL.COM

David Ivey-Soto1201 Braddock Place #201Alexandria, VA 22314-1669Phone: (703) 548-3847Fax: (703) 684-5876Internet: CHEFDAVIDI @ AOL.COM

W. B. King, CEC, PresidentACF Blue Ridge Chefs AssociationPO Box 2256Charlottesville, VA 22902Phone: (703) 894-5436

Denice MoranRuby & Co Catering116 64th StreetVirginia Beach, VA 23451Phone: (804) 491-1208Fax: (804) 439-3977

Kevin S. Murphy, PresidentNew River Valley Chaper208 Primrose DriveBlacksburg, VA 24060Phone: (703) 231-5502Fax: (703) 231-3746

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Jeffrey G. PotterSheraton Premiere atTysons Corner

8661 Leesburg PikeVienna, VA 22182Phone: (703) 448-1234Fax: (703) 893-8193

Greg Rekas, CWC PresidentACF Tidewater ChapterP.O. Box 9104Virginia Beach, VA 23450Phone: (804) 625-1463Fax: (804) 625-1321

Matilda Robinson33 Clayton DriveHampton, VA 23669Phone: (202) 986-4048 or(202) 638-2626 x6608Home: (804) 723-4574Fax: (202) 347-6961

Benjamin SouthardRt. 1 Box 18Keezietown, VA 22832Phone: (540) 269-2133Fax: (540) 434-4464Internet: Belledog @ aol.com

Michael Vosburg, PresidentACF Virginia Chefs AssociationSalisbury Country Club13620 Salisbury Rd.Midlothian, VA 23113Phone: (804) 794-6841Fax: (804) 794-8448

WASHINGTON

Michael Baldwin, PresidentACF North Puget Sound ChapterBellingham Technical CollegeFood Service and Culinary Arts3028 Lindbergh Ave.Bellingham, WA 98225Phone: (360) 738-3105 x400

Monique Barbear1400 Sixth AvenueSeattle, WA 98101Phone: (206) 389-5712Fax: (206) 287-5508

Janice Belloti-PaceWashington State621 NW 84thSeattle, WA 98117Phone: (206) 356-1213Fax: (206) 356-1310

Dennis DankertNorth. Puget Sound3028 Lindbergh AvenueBellingham, WA 98225Phone: (360) 734-0427Fax: (360) 676-2798

65

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0000000000000000000000000000000000C0

Mary FlinnFood Service Specialists13037 Bel Red Road Suite 150Bellevue, WA 98005Phone: (206) 451-1091Fax: (206) 451-1490

Bill Morris2808 E. MadisonSeattle, WA 98112Phone: (206) 325-7442Fax: (206) 323-0074

Robert Neroni1916 N. 37thSeattle, Washington 98103Phone: (206) 632-5539Fax: (206) 547-1645

Thierry Rautureau2808 E. MadisonSeattle, WA 98112Phone: (206) 325-7442Fax: (206) 323-0074

66

W[ISCZkr SOK

Sanford D' AmatoSanford Restaurant1547 N Jackson StreetMilwaukee, WI 53202Phone: (414) 276-9608

Mark Mouradian, Chairman of the BoardACF Chefs of Milwaukee, Inc.P.O. Box 44016West Allis, WI 53214Phone: (414) 781-3333Fax: (414) 781-1122

Odessa PiperL'Etoile25 N. PinckneyMadison, WI 53703Phone: (608) 251-0500

James D. Van Rossum, PresidentACF Northwoods de Cuisineof Wisconsin

P.O. Box 152Boulder Junction, WI 54512Phone: (715) 385-2233

Greg Wozniak, PresidentACF Chefs of Milwaukee, Inc.P.O. Box 44016West Allis, WI 53214Phone: (414) 253-1621

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Stephen J. York, CEC, PresidentACF Middle Wisconsin Chefs2202 Julia StreetStevens Point, WI 54481Phone: (715) 345-8900

WydrOMHO

Danny M. Davis, PresidentACF Jackson Hole Chefs

AssociationP.O. Box 6746Jackson, WY 83001Phone: (307) 733-2190

MI S V012.00MO&

Paul G. Healy, CEC, PresidentACF, West Virginia Chapter131 Lake Shore DriveCross Lane, WV 25313Phone: (304) 776-3121

Robert Wong, President .

ACF Monongahela ChefsAssociation

Station A, Box 2024White Sulphur Springs, WV 24986Phone: (304) 536-1110 ext. 7340Fax: (304) 536-7854

67,

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OTHER CHEF PARTNERS

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I am a volunteer chef interested in improving the health of children andbecoming a partner in USDA's Team Nutrition!

Sign me up to be listed in the USDA's Chefs Directory!

Name

Address

Telephone

Fax Number

Email

Chapter Affiliation

Please return to:Chefs Directory

USDA's Team Nutrition3101 Park Center DriveAlexandria, VA 22302Phone: (703)305-1609Fax: (703)305-2148

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A .-ADVENTURE

ACTION PACKET CONTENTS

1, Contents

2. Fact SheetsUSDA's Great Nutrition AdventureWhat Chefs Need to Know about School LunchTeam Nutrition Schools

3. A Taste of Regional Events

Kick-off promotion and pilot events

4. Event Planner

Week-by-Week Action/Media Plan

Good Ideas for a Great Nutrition Adventure

Chefs in the Classroom

Chefs in the Cafeteria

Resources

5. The Chef Connection

A Directory of Chefs for School Partnerships

6. Promotional MaterialsVideo

Sample Action Plan, Teaser and News Release

Logo and Letterhead Slicks

Chefs' Recipes

Certificate of Appreciation

Poster

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TEACHING CHILDREN HOW TO EAT RIGHTAT HOME & AT SCHOOL

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ood nutrition begins at home. It should continue at school. The FoodGuide Pyramid is based on the official U.S. Government's DietaryGuidelines for Americans. It's designed so children and adults can learnand remember how to choose foods that promote health every day.

So study it Practice it I Show it to your kids

Tack it up Talk it up

Give examples Make it fun Your kids will eat it up

And they'll grow up knowing how tomake food choices for a healthy diet.

Fats, Oils, & SweetsUSE SPARINGLY

Food Guide PyramidA Guide to Daily Food Choices

KEY

O Fat (naturally occurring 0 Sugarsand added) (added)

These symbiils show Wand' 'added sugars In foods.

Milk, Yogurt,& CheeseGroup2-3 SERVINGS

VegetableGroup3-5 SERVINGS

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Meat, Poultry, Fish,Dry Beans, Eggs,

& Nuts Group2.3 SERVINGS

FruitGroup

060 2.4 SERVINGS

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Source: U.S. Department of Agriculture/U.S. Department of Health and Human Services

Bread, Cereal,Rice, & Pasta

Group6.11

SERVINGS

0.600

Produced by USDA's Team Nutritionin cooperation with the

American School Food Service Association

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110 Meet USDA's nutrition requirementsfor key nutrients, such as calcium,vitamins A and C, iron.

2 Serve Children Great TastingFood

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4*ITO A GUIDE FOR

Healthy School Meals ProgramWhat is a healthy school meals program? Is it a meal that meets certain nutrition standards?Yes, but a healthy school meals program is much, much more. Here is a checklist ofprinciples. Look at the program in your school or school district. Does the program...?

1 Follow Nutrition Goals

Meet the Dietary Guidelines forAmericans (offer lower fat choices,more fruits, vegetables and grains).

Meet the Recommended DietaryAllowances (1 /3 RDA for lunch,1 /4 RDA for breakfast, and appro-priate calories).

Provide meals that are safe for

Incorporate culinary principles oftaste and presentation.

Include regional, cultural, ethnic,and other preferences in menus,focusing on the customers served.

3 Set the Stage for EnjoyableDining

Provide meals in an environmentthat encourages the consumption ofhealthy meals, including adequatetime for the meal service.

Make Nutrition EducatCon Fun

Reinforce classroom nutrition edu-cation by making the cafeteria a"learning laboratory" for healthyfood choices.

Assist in providing children an ap-preciation of food origins, culturalfood history, the wide variety of foodproducts available, and relationshipsto environmental and agriculturalsystems.

Encourage children to socialize atmealtime and enjoy eating with others.

Provide education to children andfamilies in the preparation andservice of healthy, economical meals.

Use a Team Approach

Make healthy school meals and nutri-tion education part of a comprehensiveschool health program that promotesa healthful lifestyle for all students.

Link school meals with a school nutri-tion policy promoting healthy foodchoices throughout the school system.

76.children and accessible to all.1104 tA AtioA111111A

A04tA04ACOMO ENSENAR A LOS NINOS A COMER ALIMENTOS

SALUDABLES EN CASA Y EN LA ESCUELA

a buena nutricion empieza en casa y debe continuar en la escuela.La Piramide de Alimentos esto basada en las Guias Alimentarias para laPolo lac& de los Estados Unidos para lograr tener una nutricion adecuada.Esta disenada para que los ninos y los adultos aprendan y recuerden cormelegir alimentos que les permitan estar saludables siempre.

Estudiela Practique sus recomendaciones I Muestrela a sus hijos

Coloquela en un lugar visible Hable sobre ella

De les ejemplos Haga la divertida Sus nhios comerim lo que usted predica

Y crecerim sabiendo can° elegir alimentos queles ayudarcin a mantener una dieta sana.

Piramiehe de AlimentosUna gtda para seleccionar alimentos diariamente

Las grasas, los aceites, y los dulcesConsuma con moderacion

Grupo de la leche,el yogurt y el gueso2.3 porclones

Grupo delas verduras3-5 porclones

SfmbolosGrasas (naturales U AzOcareso agregadas) (agregados)

Estos sfmbolos Indlcan grasas yamicares agregados a los alimentos

..41:11.tekest rri,grk,."-

Grupo de las carnes, las ayes,los pescados, los frijoles,

el huevo, y las nueces2-3 porclones

Grupo delas frutas

2-4 porclones

Grupo de los panes,los cereales,

el arroz,y las pastas

6-11

porclones

Fuente: Departamento de Agriculture y Departamento de Salud y Servicios Sociales de los EEUU

La copia de este documento fue hecha por un partidario del Equipo Nutricion (Team Nutrition), un programa del Servicio deAlimentos y del Nutricion del Departamento de Agricultura de los Estados Unidos (Food and Nutrition Service of the

U.S. Department of Agriculture). El Departamento de Agricultura no endorsa ningon producto, servicio u organizocion. Se otorga permiso dereproducir este documento con fines educativos. Estos materiales se desorrollaron para usar en conjuncion con los programas del

Edicto Nacional de Almuerzos Escolares (National School Lunch Act) y el Edicto para la Nutricion Infantil (Child Nutrition Act).

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Como mar las recomendacionesdietericas en el hogar

Las Guias Alimentarias para Ia Pob lad& de los Estados Unidos (Dietary Guidelines forAmericans) pueden ayudar a los niiios a elegir alimentos para crecer, estar saludables ydesemperiarse bien en Ia escuela. Las 10 ideas siguientes pueden ayudar a su familia aseguir las Guias Alimentarias y a hacer mucho ejercicio.

Frutas todo el dia, para tener energiaCome fruta entre comidas o como postre.Prueba las sonrisas (rebanadas) de naranja,una brocheta de frutas, ojugo de fruta 100%puro.

Varia las verdurasA veces las habichuelas verdes (elates) y elbrecol; otras veces, las zanahorias frescos, elmaiz tierno (elate) y Ia coliflor.

De sabor celestial, siempre es el cerealDevora el espagueti, el arroz, los cereales yotros granos que to dan mucha energia.

Despues de desayunar ipuedesdespegar!No tiene que ser aburrido, deleitate con lo quesobrO ayer, o mantequilla de mani (cacahuate),y rebanadas de platano (guineo) con pantostado. jUsa to imaginacion!

Cuando las carnes vas a guisar, lasde poca grasa debes buscarEscoge una rica receta utilizando cartes decerdo o de res bajos en grasas, el tofu, lashabichuelas (frijoles), o el polio; agregaalimentos a Ia lista de las compras o ayudaa cocinar.

7

9

10

Las grasas hay que buscar, siempretienes que investigar.Lee con cuidado las etiquetas de los alimentos,y elige los que tengan menores contenidos degrasas.

Listos hay que ser, para los bocadillosescogerPrueba una malteada con leche bate en Ialicuadora leche o yogurt sencillo con una frutao jugo de fruta jSin duda delicioso!

Primero la PiramideSuma las raciones de alimentos que consumistede los 5 grupos de Ia Piromide de Alimentos.

Para nuevos sabores encontrar, algonuevo tienes que probarPrueba un alimento nuevo coda dia. Una nuevaverdura, como la jicama o la yuca. Prueba elyogurt, el pan de pita (sin levadura), los albari-coques (chabacanos) secos, o elchorizo depavo...

Trata el movimiento en todo momentoTrata de ser mos activo cada dia. Sube lasescaleras, camina a la escuela, y jbaila, baila,baila!

4114 411. IPA . A (110

GREAT ZCIW

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ADVENTURE

USDA'S Great Nutrition Adventure, a program of TeamNutrition,isa series of training and educational events taking place in schoolcafeterias and classrooms, linking volunteer chefs with school foodservice staff, teachers, and students. The Great Nutrition Adventure is aninteractive learning opportunity for school food service staff, teachers,parents, children, and chefs as they create partnerships toimprove children's health.

Chefs can Help by: The Events Serve to:

c/ working side-by-side with school foodservice staff to prepare nutritious mealsthat are appealing and meet the DietaryGuidelines

d inspiring children to make food choicesthat promote health in the cafeteria, athome, and throughout their lives.

d partner volunteer chefs with local schoolfood service staff to plan, prepare, andserve healthier meals that are appealing andtaste great.

d educate children about sound nutrition,diverse food sources, and the appreciationof good food.

Over 60 volunteer chefs partnered with schools for the national kick-off celebration heldin 7 cities across the country. Chefs worked closely with school food service staff in thecafeteria and teamed up with teachers in the classroom to make food fun and interesting.

The "Great Nutrition Adventure" is one training component of the School MealsInitiative for Healthy Children launched by USDA: An effort to improve the mealsserved to over 25 million school children each day.

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ADVENTURE

WHAT CHEFS NEED TO KNOWABOUT SCHOOL LUNCH

When chefs visit schools and attend Planning Meetings for aGreat Nutrition Adventure, they will need some backgroundinformation about the National School Lunch Program andlocal school specifics. Below are suggested discussion points:

BACRtROUND INFORMATIONO Why Chefs have been invited to Partner with School

Food Service

O Purpose of the Great Nutrition Adventure and the chef's role

O What is USDA's National School Lunch Program?

O Menu Planning requirements: What is a reimbursable meal?

O Explanation of the School Meals Initiative for Healthy Children

O Emphasis on variety in the diet, increased use of fruits,vegetables, and grains.

O Meeting the Dietary Guidelines for Americans

SCHOOL SPECIFICS

O Tour of school (essential), during meal service(if possible)

O A description of the local operation

O Demographics of student populations

O Length of each lunch shift and how many children must beserved during each shift

0More...

FOOD SERVICE SPECIFICS

o Cycle menu for week and day of event

recipes for the day of event

prepared products used and method of preparation on-site

O Amount of money available for food per meal

O List of healthy foods that both appeal to kids and can be purchased within budgetconstraints

O USDA commodity foods available in the school, type andquantity, and products (lower fat products now available)

O Ingredient list for day of production

O Equipment: Show chefs large kitchen equipment (what is and is not operable),small kitchen equipment and utensils (knives, cutting boards, etc.)

FOOD PRODUCTION STAFF

O Number of staff available for preparation

O Hours of availability

O Experience, education and training

O Sensitivity of fears about job future

O Union restrictions

CHEFS SHOULD

o Work side-by-side with school food service staff as a team

O Focus on the taste and appeal of food, as well as nutrition

O Be creative within school food service guidelines

O Prepare foods simply, using the on-site equipment

O Respect the local safety and sanitation rules (wear hats/hair restraints,gloves, etc.)

O Enjoy the interaction and learn about school food service

0"ftei_'11111.5

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JOIN USDA'S TEAM NUTRITION SCHOOLSUSDA's Team Nutrition is a network of public and private partnerships that promotefood choices for a healthy diet through the media, schools, families, and the community.USDA 's Team Nutrition supports the new policy updating school meals nutrition stan-dards to reflect the Dietary Guidelines for Americans. This historic policy changetheSchool Meals Initiative for Healthy Childrenis the most significant reform of theschool meals program since 1946.

Team Nutrition Schools represent the community focal point for USDA's TeamNutrition. They serve as the catalyst for bringing together stakeholders who will workto ensure healthier school meals and more information for children and their families.Team Nutrition Schools is an exciting incentive program designed to coordinate TeamNutrition activities at the local level and to encourage prompt implementation of thenew school meals policy.

In September, USDA highlighted a Team Nutrition School in each state. This nationalnetwork will demonstrate results of changes in schools meals and showcase their suc-cessful nutrition education programs. USDA will continue to recognize those schoolsand communities that have demonstrated their commitment to improving the health andnutrition education of children and encourage all schools throughout the nation tobecome a USDA Team Nutrition School. In June 1996, thousands of USDA's TeamNutrition Schools from coast to coast will celebrate the 50th anniversary of the schoollunch program.

USDA invites every principal in the country to enroll their school in the TeamNutrition Schools Program.

82

A TEAM NUTRITION SCHOOL WILL:

o Support USDA's Team Nutrition mission and principleso Designate a Team Nutrition School Leadero Demonstrate a commitment to meeting the Dietary Guidelines for

Americans in school mealso Distribute Team Nutrition education materialso Involve teachers, children, families, food service personnel, and

community organizations in nutrition education activitieso Share their successful strategies and programs with other schoolso Demonstrate a well-run Child Nutrition Program

A TEAM NUTRITION SCHOOL WILL RECEIVE:

o A Team Nutrition Leadership Award acknowledging their commitmento Recognition in a National Directory of Team Nutrition Schoolso Team Nutrition resource materials for use in the classroom, in the cafeteria and

at home, such as Scholastic's classroom kits and Disney educational postersfeaturing "Lion King" characters

o Recognition in national and local media effortso Early alerts about the many additional products available in the future

USDA's Team Nutrition brings to life the promise of healthy childrenTeamNutrition Schools fulfill that promise by bringing together all those who care aboutchildren's health...come and join the team!

For more information write to: USDA's Team Nutrition Schools - 3101 Park CenterDrive - Alexandria, Virginia 22302, Phone: (703) 305-1624, Fax: (703) 305-2879or on-line to: http://www.usda.gov/fcs/team.htm

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Title

Total Enrollment

School District/County

School's Address

Telephone Fax

School's Name

Grade Levels

AdREE 70:

e/ Support USDA Team Nutrition mission statement and principles.

ve Demonstrate a commitment to meet the Dietary Guidelines for Americans.

Designate a Team Nutrition School Leader.

Distribute Team Nutrition materials to teachers, children and parents.

Involve teachers, children, parents, food service personnel and the community in interactiveand entertaining nutrition education activities by having at least one nutrition event per year.

d Demonstrate a well-run Child Nutrition Program.

V' Share successful strategies and programs with other schools.

We ifer0 ©ü schooll d©c nog' have any ougsg'anding overfilaiunssignfficang' program Wollagions in our sago§ onealls programs.

School Principal (print name) School Food Service Manager (print name)

Signature Date Signature Date

Chsesgion? Ca your Schad Disgria or SgWe Child Alugrigion 1ir©rMail counplleged Corm go:

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ADVENTURE

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INTRODUCTION

The United States Department of Agriculture (USDA) launched its School Meals Initiative forHealthy Children, a major effort to improve school meals, in June of 1994. On June 13, 1995,USDA published a final rule which will fundamentally change meals served to children in schoolsby requiring that they meet the Dietary Guidelines for Americans by 1996.

To help implement these new policy changes, USDA has established Team Nutrition, a nation-wide initiative designed to improve the health and education of children, built on a network ofpublic and private partnerships that promote food choices for a healthful diet through the media,schools, families, and the community. Team Nutrition will achieve its mission by focusing on twoprimary components: Nutrition Education for Children, and Training and Technical Assistancefor School Food Service Personnel.

Many members of the food community have already become partners in Team Nutrition. Toenhance the skills of school food service personnel, USDA is working with chefs from around thecountry to team up with schools to improve meals served to children. As part of this effort, over60 chefs participated in USDA's Great Nutrition Adventure, held in 7 cities around the country inApril 1995. These events were extremely successful in pairing professional chefs with school foodservice personnel to plan and prepare a healthy school lunch and to educate children about goodnutrition.

USDA is excited to share this "Action Packet" with you, which includes a video of the USDA'sGreat Nutrition Adventure kick-off week, a chef event planner, including a local media plan, anda directory of chefs who have volunteered to share their culinary talents with school food servicestaff or to talk to children in a classroom. We are pleased to provide this technical assistance toolso that you, too, can plan your own Great Nutrition Adventure in your school(s). Enjoy learninghow to partner with local chefs and experience new ways to benefit children's health. Join theTeam...and become a Team Nutrition School!

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UNITED STATES FOOD ANDDEPARTMENT OF NUTRITIONAGRICULTURE SERVICE

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ADVENTURE

The United States Department of Agriculture (USDA) prohibits discrimination in itsprograms on the basis of race, color, national origin, sex, religion, age, disability,

political beliefs, and marital or familial status. (Not all prohibited bases apply to allprograms.) Persons with disabilities who require alternative means for communication ofprogram information (Braille, large print, audiotape, etc.) should contact USDA'sTARGET CENTER at (202) 720-2600 (voice and TDD).

To file a complaint, write the Secretary of Agriculture, U.S. Department of Agriculture,Washington, D.C. 20250, or call 1-800-245-6340 (voice) or (202) 720-1127 (TDD).USDA is an equal employment opportunity employer.

Team Nutrition is a program of the Food and Nutrition Service of the U.S.Department of Agriculture (USDA). USDA does not endorse any products, services, ororganizations.

January 1998

BEST COPY AVAILABLE

GREATC1

ADVENTURE

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A TASTE OF REGIONAL EVENTS

During the Spring of 1995, USDA's Food and Consumer

Service's seven Regional Offices across the United States

held kick-off celebrations of the USDA's Great Nutrition

Adventure.

The events successfully demonstrated partnerships between

the food community and school officials, food service staff,

teachers, and parents, in promoting healthy school meals

for children.

Read about the farmer's market in a New York City school

cafeteria, a Cajun band in Baton Rouge, a carnival of

nutrition activities in Atlanta, an ice carving in Denver,

nutrition games and poster contests in Washington, DC,

a "Taste of Chicago" school lunch, and an edible garden

where children grow their own vegetables in Berkeley,

California.

NORTHEAST

NEW YORK CITY

PS 2MANHATTANNEW YORK

tudents and a number of New York City chefs discovered

together how foods can be fun and interesting as well as tasty

and nutritious. The national kick-off event was held at

Manhattan's PS 2, the first of seven regional Great Nutrition Adventures.

The Adventure began in the classroom, where chefs guided the students

on an exploration of the food world. Sounds of delight and amazement

filled the hallways as the children discovered new tastes, new smells, andnew ideas about food.

What would you eat if you were lost in a forest? The students in Jennifer

Scism's class know, because they learned all about "Foraging for a

Feast." In other nutrition adventures, students learned how to make

"Vegetable Flowers" and "Dumplings in a Thousand Lands." One class

made collages to show how fun "Designing

with Herbs" can be. Students in another class

crowded in to see and taste "Wild Greens."

And Anne Rosenzweig, with the help of a

New York state farmer, talked about "The

Chef as Artist, Scholar, Geographer, Athlete,

Farmer's Aide and Master of the Universe

(or Power Ranger)."

Meanwhile, another adventure was taking

place in the school lunchroom where chefs,

working side-by-side with the school's

food service personnel, were preparing

school lunch for the day. This joint meal

preparation demonstrated one way in which chefs can contribute theirexpertise particularly in preparation methods, food combinations andpresentation to a tasty and nutritious school lunch..

The lunch was prepared with food items normally available to the schooland within the cost allowance of the school for its meals, and with thespecial touches that chefs can make. This meant that some substitutionsand recipe changes were necessary for the chefs to prepare their dishesa situation for which cafeteria personnel are always prepared. ChefMichael Romano served a variation of "Mama Romano's Baked LemonChicken," Alan Harding prepared rice with vegetables, and PeterHoffman prepared lentils. At some point during the day, every chef inthe house made his or her way to the cafeteria to help chop, scrub, scoopor serve.

While the busy meal preparation took place behind the serving line, acelebration atmosphere filled the cafeteria on the other side. A buzz withexcitement, students sat at tables with bright yellow tablecloths andcenterpieces of vegetables and herbs. Colorful posters, most created bythe children themselves, lined the walls and hallways, declaring"Nutrition is an Adventure" and "Eat Right!"

A highlight of the cafeteria scene wasa display by Greenmarket, a NewYork City association of farmers'markets. The Greenmarket "TouchTable" included a wonderful varietyof fresh fruits, vegetables, and otherfarm products for the students tosample. Children loved the edibleflowers and honey the best, althoughthey also tried samples of rawpotato and herbs.

I

......

CHEFS

Michael RomanoUnion Square Cafe

Ann RosenzweigSusan PaskoJennifer ScismArcadia

Alan HardingNosmo King

Alfred PortaleThe Gotham Barand Grill

John VillaJudson Grill

Peter HoffmanSavoy

Gerry DawesCulinary Expert

Michael LomonacoCraig Cupani'21' Club

Stephen LyleOdeon

Anito LoChef & CulinaryConsultant

Lisa Beatrice-JonesChef & CulinaryConsultant

Diane ForleyVervena

Quint SmithShelby

Philip McGrathDoubles

SOUTH EAST00 0000ATLANTA

SMOKE RISEELEMENTARYSCHOOL

STONEMOUNTAINGEORGIA

JIFF

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hree of Georgia's popular chefs shared their expertise and

enthusiasm as they joined students at Smoke

Rise Elementary School in Stone Mountain, Georgia,

to celebrate USDA's Great Nutrition Adventure,

Southern style.

Working side-by-side with cafeteria staff in the kitchen, the chefs

introduced new food tastes they had prepared to complement the day's

menu. Gunther Seeger prepared tabouleh, a light, chilled

Middle-Eastern salad; Paul Albrecht prepared vegetable and chicken

quesadillas using fresh onions, celery, carrots, and tomatoes; and Darryl

Evans prepared a low-fat brownie substituting yams

for shortening. Evans expressed the spirit of the day:

"It gives me a great opportunity to do something

different and show kids that you can eat healthy andstill have great food."

After lunch the three chefs visited the classrooms and

shared information with the students, continuing to

emphasize that food can be fun and interesting as well

as tasty and nutritious. They awarded prizes to the

winners of the "A New Food I've Tried" poster contest

and fielded a range of questions from students such as:

"How can you keep in vitamins when you cook

vegetables?" (Answer: Use the freshest vegetables

possible and only a small amount of water.) "Have you

ever cooked a cactus?" (Answer: I used one in a saladbut only once!)

000000006.0 606000000000600000000 600 6000060000000

Each chef demonstrated his creation at a nutrition carnival held after

school for students, parents, staff, and friends, hosted by "Max the

Nutrition Magician." The event featured numerous booths, games, and

exhibits from a variety of organizations including the American Heart

Association and the American Cancer Society.

Representatives from the Department of Defense (DOD) also sponsored

a booth to promote the new joint USDA/DOD initiative. In a pilot project

begun this school year, the DOD provides fresh fruits and vegetables for

the National School Lunch Program for selected sites in five states. The

project has been very successful and 47 states have expressed interest in

participating in the expanded project during the next school year.

BEST COPY AVAILABLE

CHEFS

Paul AlbrechtPano's andPaul'sRestaurant

Gunther SeegerRitz- CarltonHotel

Darryl EvansOccidentalGrand Hotel

MOUNTAINPLAINS

DENVER

TRUSCOTTELEMENTARYSCHOOL

LOVELANDCOLORADO

he Great Nutrition Adventure in the Rockies officially got

underway when the seven chefs from Culinarians of Colorado

were introduced to a full student assembly at Truscott

Elementary School in Loveland, Colorado.

Staff from the Denver Children's Museum staged a skit on the

importance of eating breakfast and maintaining a healthful diet. The skit

featured "Strong Sarah" and "Weak Walter" illustrating how students

suffer if they skip breakfast. World-class ice sculptor Mike Pizzuto

demonstrated his skills by carving a 250 pound block of ice into a giant

leaping fish. Chefs then awarded prizes to individual students from each

grade who won the nutrition poster contest. All of the posters were

prominently displayed in the hallways, cafeteria, and gymnasium.

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After the assembly, some chefs returned to the

central production kitchen while others

conducted clinics on vegetable carving for each

class in the school, emphasizing the importance

of fresh fruits and vegetables in the diet. The

school gymnasium held a large display of fresh

fruits and vegetables, set up by USDA and the

Department of Defense, who play a key role in

the region's three-state fresh produce

distribution project.

Chefs, school food service staff, and a state

dietitian developed the special menu for the

day which consisted of chicken cacciatore

over rotini, tossed salad, fresh whole wheat roll, cherry crisp, and milk.

The cafeteria was festooned with over 200 helium-filled balloons, Great

Nutrition Adventure posters, a banner, nutrition posters, table tents, and

construction paper borders. Chefs wore Great Nutrition Adventure aprons

and each student received a paper "chefs hat" to wear and take home,

along with stickers, bookmarks, bags, and balloons.

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After lunch, chefs visited classrooms to demonstrate how to make

healthful after-school snacks. Eager students questioned the chefs about

their profession, and the chefs shared

information about good sanitation practices,

how to read food labels, the caloric content

of different foods, and how to prepare food

that doesn't require cooking.

Thompson School District sent invitations to

the superintendent, school board, the school

building accountability group, PTA, and

parents to solicit their support for and

participation in the event. Many parents

joined their children for the Great Nutrition

Adventure festivities.

4

CHEFS

William C Franklin, CMCDenver Athletic Club

Fred BatchelorSpringwoodRetirementCommunity

Stephen FordAmerican CulinaryFederation

Carrie BalkcomMetro Lab SchoolLookout Mountain

Mike PizzutoMetro Lab SchoolLookout Mountain

Rick DiazArvada Center

Dudley Cable-LarcheKeys on the Green

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WASHINGTON, DC

EISENHOWERMIDDLE SCHOOL

LAUREL,MARYLAND

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hat started as a group of curious children ended in a feast

where too much food was not enough. The kids were delighted,

but the chefs knew it would be that way. Why were they so

sure? From the start, everyone involved in USDA's Great Nutrition

adventure chefs, faculty, principal, food service professionals, and

USDA staff knew they were equal members of the same team.

The school's administration made the most of the

opportunity to take part in this event and profit from

the experience. Teachers at the Dwight D. Eisenhower

Middle School wove a good nutrition/good health

theme into their curriculum and activities to

complement the extraordinary efforts of nine chefs

from Washington, DC.

Eisenhower's own radio crew primed the kids for a

week with nutrition quizzes and messages highlighting

the relationship between good nutrition and students'

ability to do well in school. On the day of the event, the

regional administrator for Food and Consumer Service's

Mid-Atlantic region was interviewed by the school's

student anchor and launched the day's events through a

program that was simulcast via closed-circuit television

in all the classrooms.

The students escorted the chefs to various classrooms

where they discussed the link between good food and good health and

encouraged the kids to taste all the dishes. Jim Swenson spoke for all the

chefs when he told the kids: "Even if you don't think you're going tolike something, try it, you might be surprised!"

BEST COPY AVAILABLE

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In the home economics room, the chefs readied for the taste-test. Hector CHEFSGuerra's specialty was chicken and cheese papusas from his native El

Nora Poui llonSalvador; Nora Pouillon and Duncan Boyd brought carrot cake (no Duncan Boyd

butter or sugar), and carrot salad, and showed the children how to make Restaurant Nora

delicious carrot juice by adding orange juice and fresh ginger. DamianMark Miller

Martineau made breakfast bread and displayed different breads and Red Sageflour. Mark Miller's swordfish sandwiches were among the big hits of

the day. Students assumed the roles of "sous-chefs" for the day andRoberto DonnaGalileo

busily served "tasting dishes" for the 150 students that filed by each

station. Hector GuerraRadicchio

Lunchtime! And the kids were ready! The team of food service staff and

chefs had prepared a wonderful lunch that featured a Santa Fe club

sandwich; crispy chicken salad served with snow peas; potatoes stuffed

with beans, vegetables and cheese; and pizza with vegetables, lean meat,

and cheese on a rice crust. The dessert was a winner a peach, cherry,

apple, apricot, and pineapple cobbler with a multigrain granola topping.

But the real winners were the Eisenhower students. They were proof that

given a little education, eye-appeal and taste, kids will choose healthy

foods.

k

Damian J. MartineauAARP GuestServices, Inc.

Matilda RobinsonAllegroRestaurant

Jean Louis PalladinLarbi DahrmouchThe Watergate

Jim SwensonNational PressClub

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97

SOUTHWEST

6090006.000000060BATON ROUGE

ST. AMANTPRIMARY ANDMIDDLE SCHOOL

ST. AMANTLOUISIANA

he parish of St. Amant was host to five well-known Louisiana

chefs who participated in the Great Nutrition Adventure event.

Each devised a fun, interactive 40-minute activity or

presentation appropriate for fourth and fifth graders.

Activities included:

children creating a fun and healthful snack using fruit sauces in

squeeze bottles and fresh fruit pieces;

a cultural presentation on how Cajun gumbo incorporates the seven

cultures of Louisiana and how each culture brought different foods and

cooking techniques to this country;

a how-to presentation where the class made fruit smoothies (drinks);

e a taste-testing of a number of different types of beans, many of whichthe kids had never tried before; and

a fast-paced and boisterous presentation on the subject of choosing

healthful snacks.

In those classrooms where a chef wasn't giving a presentation, a

nutrition bingo game, "GUMBO," was played. The game involved the

children filling out a GUMBO card by

choosing five foods from each of the

food areas of the Food Guide Pyramid

(a list was provided). For example, in

the "G" column, the child would put

five breads pita, rice, pancakes, etc.

Then for the "U" column the child

would choose five vegetables, and so

on. Then, a caller would pull the

names of foods from a bag and the

first child to cover five squares in a

row would call,"GUMBO!" and

win a prize.

BEST COPY AVAILABLE

The games were led by nutritionists, teachers, and specialists from

USDA. As foods were called, the leader would take the opportunity to

mention why the food was nutritionally important, how the food could be

used, or other interesting information about those foods unfamiliar to the

kids.

A fun, festive atmosphere with a touch of local flavor was the order of

the day. Every child involved was given a paper chefs hat to wear. An

"alligator" (a teenage boy in costume) in a Great Nutrition Adventure

chef's apron and hat greeted students and joined in each of the activities,

and a Cajun band and dancers performed in the cafeteria. Posters, a

banner, hundreds of helium balloons, displays and exhibits, and nutrition

bulletin boards created by the children served as festive decorations and

as a buildup to the event.

In keeping with the regional theme, a

menu of local favorites was served:

Cajun gumbo, steamed rice, creamy

potato salad, whole wheat roll, and

fresh Louisiana strawberries. Each

menu item and the menu as a whole

was analyzed to make sure it met

the Dietary Guidelines.

CHEFS

John FolseThe LandingWhite OakPlantation

Louis JesowshekOur Lady of theLake RegionalMedical Center

Fritz GitschnerValerie RoveraHoustonCountry Club

Joe CahnNew OrleansSchool ofCooking

Susan SpicerBayona

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CHICAGO

OGDENELEMENTARYSCHOOL

CHICAGOILLINOIS

ore than 350 students of Chicago's Ogden Elementary School

enjoyed the culinary efforts of three local restaurant chefs at the

USDA Great Nutrition Adventure at Ogden Elementary Schoolin Chicago.

Chefs Rick Bayless, Keith Korn, and John Meyer worked with Ogdenschool food service staff to turn USDA commodities and other foods

regularly available to the National School Lunch Program into three

unique lunch entrees. Students were invited into the kitchen to help chefs

and food service personnel prepare the meals. A "diner" who was

relishing her lunch in the cafeteria remarked: "If I could have this everyday, I would come to school on Saturdays and Sundays and all through

the summer!"

Four other chefs, Michael Garbin, Steve Dent, Tienchu Neih, andRobert Blancard, conducted interactive classroom presentations using avariety of exotic and ordinary fresh fruits and vegetables.

Representatives of the American Heart Association, Cooperative

Extension Service, Food and Drug Administration, and fitness expertsalso joined USDA's Food and Consumer Service in presenting

information and demonstrations to Ogden school parents and students.

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Rick BaylessFrontera Grill

Keith KornGordonRestaurant

John MeyerThe Retreat

Steve DentFairmont Hotel

Robert BlancardCreativeCreations

Michael GarbinUnion LeagueClub

Tienchu NeihSzechuanChineseRestaurant

BEST COPY AVAILABLE

WESTERN

61

BERKELEY

JEFFERSONELEMENTARYSCHOOL

BERKELEYCALIFORNIA

bean pot simmered over an open fire on the playground and the

scent of fresh cilantro wafted through the air outside the

"cafetorium." The tortilla press and grill stood ready in the

center of the cafetorium to provide hand-pressed tortillas of freshly

ground corn meal prepared for the 350 children who would soon come

through the door.

The cafetorium tables stood ready to seat hungry children, decked with

bright blue and white checked tablecloths dressed with Great Nutrition

Adventure place mats, and fresh flowering

herb pots as centerpieces.

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Chefs arrived at 8:00 a.m. to begin

preparation of fresh ingredients for the

lunch-time event. They took a break to be

serenaded with garden songs by the

kindergarten through third grade students

during the school's regular Wednesday

assembly, and then invited the children to join

them later at lunch and encouraged them,

along with their principal, "to at least try

everything."

Later, Alice Waters of Chez Panisserestaurant joined the students in the school's garden, slicing carrots and

arranging greens fresh from the beds to the delight of the children.

In the classroom, children were able to learn more about why USDA

sponsored the Great Nutrition Adventure, and about good= nutrition and

fresh food. Classrooms were decorated with nutrition related projects

the children had created and materials on nutrition that teachers had

incorporated into their classroom activities.

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In another class, children shared their own experiences about how much

they enjoy eating fresh vegetables. As some students came in from recess

they eagerly ate some of the garden-fresh carrots as platters were being

brought back inside. The chefs sat with the children during each of the

three food service periods to talk about the different foods, answer

questions, and encourage the children to taste everything and enjoy the

meal.

Most children needed little encouragement and enjoyed almost

everything they were offered: baby lettuce, carrot curls, radishes, jicama,

and other fresh vegetables with a vinaigrette dipping sauce from Chez

Panisse; Mexican soft tacos with Mexican and Monterey jack cheeses,

black and pinto beans, mild fresh salsa, fresh corn tortillas, and a

vegetable medley including cooked carrots, zucchini, potatoes, and

butternut squash all specialties from Picante Taqueria; and a slightly

sweet orange and strawberry compote, also from Alice Waters and Chez

Panisse.

Others attending the Berkeley event included: the U.S. Department of

Education regional director, representatives from the State Department of

Education, several school district food service directors, Berkeley's

mayor and school superintendent, as well as other

school and district officials. To

bring the message home from

school, the children and

parents enjoyed "goody bags"

which, in addition to the Great

Nutrition Adventure materials

and pyramid magnets, included

a bag of beans with spices and

recipes for making

bean soup.

CHEFS

Alice WatersSteven SingerAlan TangrenLindsey ShereChristopher LeePeggy SmithChez Panisse

Annie SomervilleGreensRestaurant

Traci Des JardinsRubiconRestaurant

Patricia UntermanHayes St. Grill

David LawrenceCityscapeRestaurant

Diane WegnerMt. DiabloUnified SchoolDistrict

Paul BertolliOlivetoRestaurant

Jim MaserPicanteTaqueria

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BEST COPY AVAILABLE

UNITED STATESDEPARTMENT OFAGRICULTURE

FOOD ANDNUTRITIONSERVICE

108

+.,

GREAT

-

ADVENTUREThe United States Department of Agriculture (USDA) prohibits discrimination in itsprograms on the basis of race, color, national origin, sex, religion, age, disability,political beliefs, and marital or familial status. (Not all prohibited bases apply to allprograms.) Persons with disabilities who require alternative means for communication ofprogram information (Braille, large print, audiotape, etc.) should contact USDA'sTARGET CENTER at (202) 720-2600 (voice and TDD).

To file a complaint, write the Secretary of Agriculture, U.S. Department of Agriculture,Washington, D.C. 20250, or call 1-800-245-6340 (voice) or (202) 720-1127 (TDD).USDA is an equal employment opportunity employer.

Team Nutrition is a program of the Food and Nutrition Service of the U.S.Department of Agriculture (USDA). USDA does not endorse any products, services, ororganizations.

January 1998

109BEST COPY AVAILABLE

GREAT

AK) TUBE

This Event Planner is designed to help plan a "Great Nutrition

Adventure." It includes a week-by-week list of action items to

accomplish, based on the experiences of schools involved in

USDA's Great Nutrition Adventure kick-off events. Professional

chefs across America are offering their culinary expertise to help

schools meet the Dietary Guidelines and get students excited

about school lunch. Read the entire plan and design a Great

Nutrition Adventure based on local needs and resources.

Including the media helps to inform the community about how

chefs, teachers, school food service and other local partners can

work together to get children excited about making healthful food

choices..

Use this Event Planner as a sample Action/Media Plan to

coordinate a local Great Nutrition Adventure. Check off progress

along the way...

r3-16 WEEKSion Plan

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Select a School 6 Resources

Meet with the School Principal, Food Service

Manager, and local Dietitian, if available.

Show the video and get everyone excited about

having a Great Nutrition Adventure at their

school!

2, Identify Dates

la Plan a date for the Planning Team Meeting

(include chefs and other partners).

UI Choose a date for the Great Nutrition Adventure

event.

Check Menu

Look at the day's menu for possible adaptation.

On the day of the event, the school should serve

meals that meet the Dietary Guidelines and

provide nutrition education activities.

UI Check out "The Chef's ConnectionA Directory

of Chefs for School Partnerships" included

in the Action Packet to find chefs in the

local area.

CI Discuss other partners to invite, including

the media.

Ca Consider ordering promotional materials for

the event.

IC;

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00000000008110008000105 Handouts

Decide on handouts to give to students, parents,

and guests, such as chef's recipes and USDA

nutrition information. A Great Nutrition

Adventure logo is included for use on

promotional materials. (See Promotional

Materials).

Look for other resource materials from: State

NutitiOn Education and Training (NET)

Coordinators, Cooperative Extension, "Ag in

the Classroom," American Heart Association,

American Cancer Society, American Dietetics

Association, and others. (See Resources).

BEST COPY AVAILABLE

Media Plan

Make Contact

Collect basic information on who's

who in the media including local

radio, tv, daily, weekly and

monthly newspapers, and local

and regional magazines.

Check out content and style of

programs, specialized columns.

Identify ethnic and specialized

publications in the community.

Know your media

Get to know reporters and editors.

Know who covers what "beat"

education, schools, food, health,

nutrition, chefs and restaurants.

Call local newsrooms.

Note who has covered school

events in the past.

AT7-5 WEEKS...ivition Plan

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Invite Chefs

U] Make a goal of inviting at least 4-6 chefs.

Sometimes an emergency will keep a chef from

participating at the last minute. (For these

events, too many cooks don't spoil the broth

they add fun and excitement!)

UI Contact the local chapter president of the

American Culinary Federation, the American

Institute of Wine and Food, the James Beard

Foundation and, CHEFS from Public Voice for

Food and Health Policy. These contacts can

assist in locating additional chefs, and may even

help coordinate the chefs invited to your school.

(See Resources).

2 Schedule a Planning Meeting

UI Contact chefs in the local area from a restaurant,

culinary school, or catering business.

Ch Describe the Great Nutrition Adventure and

invite chefs to be a part of the event...either to

work with the food service staff preparing lunch

or to talk to students in a classroom about foods.

Suggest some ideas or activities they can do

(see "Good Ideas," pg. 24). Tell them about the

School Meals Initiative for Healthy Children

and the goals of the Dietary Guidelines.

UI Give chefs the proposed date of the Great

Nutrition Adventure. Follow up with a letter

and include directions to the school. Be sure to

get their name, address, business phone, and fax

numbers.

1

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Media Plan

Research Other MediaSources

Ask chefs which writers may have

covered them in the past and if

they have their own publicist.

Keep a clipping file of stories from

publications that have articles on

food, health /nutrition, schools,

education, chefs/restaurants

Use the News Media Yellow Book,

available at most public libraries,

and other library resources

Contact print media that needs

longer lead time monthly

magazines and publicationswellin advance.

WEEKS...ion Plan

00000000000000000000000000000000 0000000000000000a

Make a follow-up call to all chefs as a reminder of the date andtime of the meeting. Chefs may have last minute conflicts or

emergencies; ask them to send an assistant or an alternate to themeeting.

Conduct a Planning Meeting

Show the Great Nutrition Adventure promotional

video. The video highlights "A Taste of Regional

Events" in the Great Nutrition Adventure national

kick-off. These can help inspire planning.

ID Discuss possible ideas for your Great Nutrition

Adventure. Use "Good Ideas," pg. 24 as a start.

L2 Be sure the Planning Team agrees with the date

planned for the Great Nutrition Adventure.

LI Decide on the target age group (e.g., 3rd

through 5th grade)

Identify each Team member's role and

contribution.

u Determine which chefs would like to "talk tostudents in a classroom?'

u Determine which chefs would like to Work side-by-side with the school food service staff to

prepare school lunch. (If the school has satellite

service of a large volume of food, discuss

logistics of using the food preparation kitchen

facility; some chefs may have to help the day

before the event).

[ Provide chefs with a copy of the fact sheet,"What Chefs Need To Know About School

Lunch."

u Ask chefs if they would like to identify a chef

coordinator for the event.

Discuss and plan a Great Nutrition Adventure

Menu that meets the Dietary Guidelines.

Consider modifying the existing menu or ask

chefs to bring in and share their specialities to

add to the menu. Encourage the use of USDA

commodities when possible.

Be sure the menu is practical, yet offers a

challenge. There should be something new for

children to try: healthy, appetizing, and with eye

appeal. Remember kids eat with their eyes!

u Plan for the procurement of foods. Look over

current inventory. Ask chefs what food items

they will need, compared to what is already in

stock. . . particularly spices. Plan for extra

numbers to feed, i.e. parents, visitors, guests,

including the media. Order enough food!

Ask chefs for recipes and their biographies and

pictures, if possible. (It's nice to share these

items with guests and the media.) Be aware that

chefs frequently measure by weight, so some

conversion may be needed for household use.

Discuss tie-ins and other activities that local

food, nutrition, and health organizations can

present at the Great Nutrition Adventure.

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94, 4 0

Build excitement in schools! Discuss activities

leading up to the Great Nutrition Adventure, i.e.

public announcements, poster contests,

newsletter items, bulletin board displays,

nutrition education activities and games, other

classroom events, etc.

Ask for new ideas from .the Planning Team and

develop a specific plan.

Discuss plans for media coverage, local TV, and

pre-event publicity.

Perhaps the event could tie-in with National

School Lunch Week (October), National

Nutrition Month (March), or a School Health

Fair.

Consider inviting State Agency, local ASFSA

representatives, or other local school food

service managers to attend the event.

Tour the SchoolShow chefs the kitchen,classroom areas, cafetoriums, entrances, parking

areas, etc.

Plan a final meeting, if neccessary. (Chefs

generally are very busy.) Be sure phone

numbers are current, in case you agree to have a

conference call.

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- 116

Media Plan

Establish a Relationshipwith the Media

Designate specific spokesperson(s)

to talk to media.

Contact assignment editors.

Develop your Press Release and

Teaser.

Press Release

Tell who, what, where, when, and

how as clear and concisely as

possible.

Think of who the audience is and

what would appeal to them.

Try to keep to one page.

Be creative and innovative make

it stand out from the others.

Include title, date, and location.

Include a contact person and

phone number for further

information.

Teaser

A creative media attention getter

usually received in the mail or by

fax (See samples under

Promotional Materials.)

YAM

ATfr3 WEEKS...lion Plan

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Write the Action Pion

Write the Great Nutrition AdventureAction Plan:

List:

°School

°Name of principal

°Food service director

°Date and time of activities

°Description of your event and activities

(See sample action plan in Promotional Materials).

Other important details:U Grade levels targeted

U Decide which chefs will be in what classroomand describe activities

Lac- Decide which chefs will be involved with

school food service staff

U Attach publicity plan: how communication with

the media and guests from the community will

U Atmosphere i.e. music (school band), balloons,

posters, other decorations

ttipment - types, kinds of equipment needed

(helium tank rental, demonstration table)

U Foods/herbs/spices and utensils needed, not

regularly used, if appropriate

U Cultural Diversity - give examples of menu/participant diversity

U Identify possible use of USDA commodities.

-

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12 Identify handouts for students and guests.

If possible, make plans to provide a nutrient

analysis of the menu and/or recipes. Plan to

distribute to parents, guests, and the media.

2 Onvite Guests

fp Send out formal invitations to guests discussed

above, including school board officials, the

school superintendent, and other important

community leaders.

ca Plan to have a photographer and/or a video

recorder at your event.

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41

Media Plan

Mail Press Release andTeaser

Find out who is the right person to

fax, mail or e-mail press releases,

background information and

"teasers" to. Faxing is usually the

best-Way..

Ask to speak to that person to

establish a personal contact and to

get them interested in the

upcoming event.

If contact can not be made on the

telephone, then fax or mail an

introductory letter. Set up a

personal meeting, if necessary.

Questions for themedia:

Name, media outlet, phone/fax

numbers

Deadline for publication or

broadcast AND when the story

will run

Encourage a photographer or

camera crew to accompany the

reporter

Find out if the outlet has a special

angle to cover on the event

Fax information to them.

DO

4X,174.1-2 WEEKS.ion Plan

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Meet with School Professionals

[a Work with the school principal and teachers to

place chefs in classrooms. (The more chefs,

the more classrooms will get a chef!)

C2 Meet with the entire food service

professional staff and go over the menu

planned for the Great Nutrition Adventure

lunch. Identify who will be working with

chefs and their duties based on the menu.

172 Show food service staff the Great Nutrition

Adventure video. Get everyone excited!

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U] Announce a poster contest in the school for

targeted grades. Ask that students "Draw

the Great Nutrition Adventure" or provide a

theme, i.e. "What the Great Nutrition

Adventure means to me." Make it a

contest. Put posters up in the cafeteria,

classrooms, or hallways.

U] Ask teachers to link curricula in the

classroom with nutrition education. Present

the Food Guide Pyramid and discuss health

and fitness.

ID Be sure promotional materials or other

handouts are due to arrive on time.

be.

118

Media Plan

Assemble Media Kit

Press release

Biographies/photos of chefs. . I

Chefs' recipes

A

USDA's Great Nutrition Adventure

Factsheet

Provide reporters with media kit as

soon as available

Designate or hire a photographer

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Pre-Event School Activities

Put up the Great Nutrition Adventure poster.

Post the menu of the day.

DI Check that proper food has arrived.

Assemble all nutrition handouts and

promotional materials for giveaway.

Promote healthy eating on school bulletin

boards.

U Prepare the school principal to provide "teasers"

and promote the Great Nutrition Adventure over

the public announcement system.

2 Chef Reminder

ID Contact chefs and remind them to wear their

chef hats and uniform; gloves, if handling food;

and bring their props for classroom education.

Offer any other last-minute assistance.

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Media Plan

Touch Base with

Local media contacts

School officials to let them know

who may cover your Great

Nutrition Adventure Event.

A WEEK-3 DAYSion Plan

000000000000000000 .00.000000000000000000000000000Final Details

ca Be sure local media plan is in place.

UI Check that all last minute details are

complete.

ID Plan for registration/information tables at

the front entrance of the school, for guests

to receive handouts and information, and

name tags, and sign the guest list.

UI Plan for additional custodial and securityservices.

UI Arrange for student guides or assistants to

lead guests and media to classrooms and

cafeteria. Plan for a "chef host" to meet the

chef, accompany him to the classroom,

answer any questions, know the chefs

schedule, and solve any problems.

If necessary, purchase additional fruits,

vegetables, or grains for display purposes.

CI Make a map available of school layout with

locations of activities highlighted.

ede

11 3E S T COPY &ALA LE

Media Planesto,:.oecoacoceeeecoc,

Reach Out

Fax new press release with most

current informatiOn highlighted

with fresh wording

Contact reporters to remind them

of the event two or three days in

advance.

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7. DAY BEFOREion Plan

Set Up

If school food is satellited, be sure food is

assembled with the help of chefs. Set up

displays, posters, table tents, etc.

Identify where a "Farmer's Market" should be

set up in the cafeteria with a "Touch and Feel"

table.

Direct the arrangement of fresh fruit and

vegetable display.

Display the poster contest winners in view

for best recognition.

Set up registration/information tables at the

entrance with promotional materials, handouts,

name tags, etc.

*

Be sure the school is identified at the road

entrance for outside guests. Identify parking

for guests and put up signs pointing the way

outside and inside, if needed.

Put up a banner or poster on the door

advertising the Great Nutrition Adventure.

Put signs on classroom doors where events are

taking place.

Be sure teachers have the schedule of chefs in

their classroom. Be sure all handouts and

materials are given to teachers to distribute to

students the next day.

Prepare Certificates of Appreciation.

(Sample enclosed).

I 25

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Media Plan

Last Minute

Telephone media contacts to

remind them of the event the day

before.

If media contact is unable to

attend, make sure to get follow-up

materials and photo to them.

BIG DAY!ion Plan

0000000000000000000000000000000000000000000000004They're Here!

Introduce the chefs to all food service staff

again and encourage team to work together.

Place chefs side-by-side with school food

service staff.

ID Escort other chefs to respective classrooms.

Greet guests at the school entrance; provide

promotional materials and handouts.

12 Check with student guides to make sure

everything is going okay.

A-

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4

Most important:Motivate staff that this will be a great day!

Breathe a sigh of relief; enjoy the chefs'

interaction and the nutrition activities!

Ch Be sure the photographer is getting some great

pictures!

Present Certificates to Chefs and Food

Service Staff!

,.

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Media Plan

Be Sure. to:

Have all press attendees sign in;

give them a map of the school.

Capture addresses, phone

numbers, and affiliation.

Keep track of all media attendees

and interested parties who were

unable to attend the event and

who may do a follow-up story.

Assign a guide to direct media to

activities.

Follow-up

Collect all newspaper articles

written; ask media outlets for

copies of their story.

Make photos and video clips

available to the media.

Send Thank-You notes to chefs,

food service professionals, the

school principal, and other

partners.

Evaluate the event. Take notes as

to what might be done next time.

CHEFS IN THE CLASSROOM

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Professional chefs can inspire children to make food

choices that promote health in the cafeteria, at

home, and throughout their lives.

Chefs are able to educate children about sound

nutrition, diverse food sources, and the appreciation

of good food.

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Chefs can talk to students (and teachers) about:

O "What it is like being a professional chef"

O "Why I volunteered to be a part of the Great

Nutrition Adventure."

O The Great Nutrition Adventure as a nutrition

education adventure and a great time to

explore new tastes and new foods!

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Chefs can also discuss 0 Different forms of foods:or demonstrate: Carrot coins, carrot sticks, shredded carrots, etc.

0 Food appreciation:Where food comes from

How it is grown

Where it is grown

How it gets prepared and served

(. . . from seed to plate . . .)

as.

0 Food and the senses (smell, touch, feel andtaste).

0 Atmosphere and the importance of a pleasanteating environment.

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CHEFS IN THE CAFETERIA

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Chefs can partner with school food service staff to

plan, prepare, and serve healthier meals to children

that are appealing and taste great.

Chefs are able to work side-by-side with food

production staff to prepare nutritious meals that are

appealing and meet the Dietary-Guidelines for

Americans.

The Chefs can:O Share personal information: "Why I became a

Chef; why I volunteered to be a part of the

USDA's Great Nutrition Adventure."

'110'

- 44-. .4-

O Commit to partner with school food service

O Emphasize taste and appeal as well as nutrition

O Share training skills to promote healthy

school meals

O Demonstrate cooking techniques that meet theDietary Guidelines

O Suggest recipe and menu ideas for school lunch

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O Discuss the menu of the day

Ingredients needed

O Use of commodities

O Preparation time

O Batch cooking

O Food presentation (merchandising/garnishing)

O Special recipe preparation tips

O Talk about future chef-school food service

partnership ideas.

GOOD IDEASMake Your Great Nutrition Adventure Funand Interesting!0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4

Below are some ideas to get the brainstorming started...Please encourage Chefs and the Team to come up with creative ideas based on local characteristicsand talents. Chefs may want to focus on one or more of the following areas:

Taste-test eventsEthnic recipesRecipe modification

Make the Sports/NutritionConnection Body awareness.Show examples of foods to keepyou healthy and fit. Foodsprepared lower in fat. Snacks onthe go. Change snacks in vendingmachines to healthful choices -low-fat granola bars, raisin andnut mix, fresh apples, 100%juices, yogurt, cereal, dried fruit.Offer students a special snack ofthe day at a bargain price.

Sensory education/development"From seed to plate"Seasonality of foodsFarmer's market

Celebrate new tastes in schoolfeature saMples-of new fooditems in a'vatiery cif ways:showing new spices,/ herbs,grains, fruits or vegetables notgenerally used fdr schools, andhealthfulmays to preParefavorite foods. Feature aFarmer's Market Display.

Nutrition educationThe Food Guide Pyramid

The Dietary Guidelines

Feature a chef behind the serving/area or demonstration table

Providing on-line serviceof stir-fry vegetables in a wok;preparing French/. crepes; or otherspeftacular food displays.

Fature pictures and posterscreated by students representingvegetables and fruits in their diet.

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,Highlight chef's specialrestaurant recipes "On the Menu"and samples could be taste-testedin schools at lunch. Gatherstudents' opinion of foods byfood preference surveys.Promote samples of these foodsas a Cafeteria Tasting Party or aHealth Fair of Foods featuringitems from local restaurants.

Listeitto,What kids have to sayabout .the 'foods they like to eat.Partner a chef, a dietitian, andfood service staff featured in aclassroom setting. Introduceseveral dishes kids could make athome. Get parent involvement.Find out what new healthy foodsparents and kids would like tosee in the school cafeteria.

Feature fresh cruciferousvegetables. Which vegetables havethe loudest crunch? What doyellow vegetables taste like?What do purple fruits/vegetablestaste like? Name all fruits red incolor, orange, and green. Whatdoes "ripe to taste" mean? Ask forliterature from local producemanufacturer for displaymaterials.

134

MO ftGOOD IDEAS...

Involve a Biology/HomeEconomics teacher in showing adiagram of the fundamentals, oftasting, including tastebuds andparts of the tongue's sensoryareas. Have kids: taste a variety offoods using all senses. What istheir favorite? Learn how toappreciate how food tastes andsmells.

0Emphasize eren orms of pastaor other grain.ProdUcts. Feature adisplay on front line.Have a class proVide drawings andposters to display in cafeteria.

Emphasize 'kiclsDreparinghealthy. snacks op,ssertsW::eat. Provide tre4t,13ngschildreniJriChiallhg-a chefs'hat, aprOri; pr measuringspoons (k4)-.

5

Spotlightfood .preSentation by,F:',:a-."-;;,-.;,

featnriiig.fdOctitems attractivelyonAl*Yerinng,'Ene. Add eye-dppealingt-arniShes that kidswould enj6h.thefs candemonstrate garnishingtechniques (smiling faces, animalvegetables, palm trees) with foodservice staff and how to decoratethe serving area based on themenu. Get responses from kidsabout the new look and appeal inthe cafeteria. Have kids sampleand taste School LunchChallenge recipes. These recipeswere a result of a competitionheld by the American CulinaryFederation, encouraging chefsand school food service staff towork together to develop newrecipes kids would like that arehealthy and practical for schoolpreparation.

Provide a diorama or bulletinboard display (with the help ofthe history/social studiesteacher), on where food comesfrom. Using corn as an example:Show the seed, how it is grown,how it is harvested, a productionplant or delivery to storage or afood distribution center, to theschool cafeteria menu and on tocooks and food production in thekitchen and finally to thestudent's plate. Bring in propslike seeds, cornstalks, and fresh/canned/frozen corn, and discusssample menu items using corn.

BESTCL A

Play a Guessingame,"usingkids' senses. nie.:}3iiiidfold test:Have kids take tiirlisibiching in

a paper bag and guessing thefood item. Ask them to describethe food item what it feels like.Provide hints. Show the food anddiscuss the many ways it can beoffered for school lunch or athome. Discover the relationshipbetween taste and smell. Havekids block their nose and taste3-5 different pureed foods, likebananas, carrots, peas, onions,mashed potatoes. See thereaction of kids as they guesswhat they are eating.

LE

136

RESOURCES

Chefs:

The Chef Connection: A Directory ofChefs for School Partnerships listschefs who are willing to volunteer inlocal schools. Check the local phonebook for restaurants, caterers, andculinary schools in the surroundingarea.

American Culinary Federation (ACF)National Headquarters10 San Bartola DriveSt. Augustine, FL 32086Phone: (904) 824-4468 (800) 624-9458Fax: (904) 825-4758

To find the local American CulinaryFederation (ACF) chapter or for moreinformation, contact the NationalHeadquarters. The American CulinaryFederation, "The Authority on Food inAmerica," is a membership organizationof certified chefs with over 25,000members in many different chaptersestablished in the 50 States, islands, andterritories.

The Chef and the Child Foundation isanother part of the ACF that organizesevents to benefit the child. Contact theExecutive Director, Pat Thibodeau, at1-800-624-9458.

American Institute of Wine andFood (AIWF)The American Institute ofWine and Food1550 Bryant Street, Suite 700San Francisco, California 941031-800-274-AIWF1-800-274-2493

American Institute of Wine and Food, anonprofit educational organizationpromotes an on going national project,"Resetting the American Table: Creatinga New Alliance of Taste and Health."AIWF joins culinary and health leaderstogether to discuss and implement waysto help Americans rediscover the joys ofeating while moving toward a healthierdiet. The Institute has more than 9,000members and 36 chapters across thecountry and abroad. Recently somechapters have organized "Days of Taste"involving in-school taste presentationsby local chefs.

Public Voice for Food and HealthPolicy1001 Connecticut Avenue, N.W.Suite 522Washington, DC 20036Phone: (202) 659-5930Fax: (202) 659-3683

Public Voice for Food and Health Policyis a national nonprofit research,education, and advocacy organizationthat promotes a safer, healthier, andmore affordable food supply. ChefsHelping to Enhance Food Safety,CHEFS, is an influential, nationalcoalition linking chefs and foodprofessionals from diverse backgroundsand cultures to promote safer food anda healthier environment. With over 600members from nearly 40 states, CHEFShas become a leading voice on foodpolicy issues, speaking out on foodsafety and sustainable agriculture.Contact the Director of CHEFS, IleneRenshaw, for more information.

U. 137

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The James Beard Foundation167 West 12th StreetNew York, NY 10011Phone: (212) 675-4984Fax: (212)645-1438

The James Beard Foundation isdedicated to both food and education inAmerica. A Taste and NutritionAdvisory Board is chaired by RichardGrausman, a well-known and respectedculinary educator. Curricula are beingdeveloped to expose and teach school-age children (and their parents) how touse the principles of sensory evaluationas they relate to food. For furtherinformation on this program, pleasecontact:

Pat Dando, Dando & Company(312) 649-0855Richard Grausman,Advisory Board Chairman(212) 873-2434

Cul]Oncry SchogDsg

There are many culinary schoolsacross America; to name a few:

Culinary Institute of America433 Albany Post RoadHyde Park, NY 12538(914) 452-9600

Culinary Institute of America atGreystone2555 Main StreetSt. Helena, CA 945741-800-CULINARY (285-4627)

Johnson and Wales University8 Abbott Park PlaceProvidence, RI 02903(401) 598-1000

California Culinary Academy625 Polk StreetSan Francisco, CA 94102(415) 771-3536

New England Culinary Institute250 Main St.Montpelier, VT 05602-9720(802) 223-6324

Contact other culinary schools for moreinformation.

A Tool Kit for Healthy School MealsRecipes and Training Materials, USDA'sNew School Lunch and Breakfast Recipes,November 1995.

School Lunch Challenge I and H RecipesContact your local school district for a set ofthe above recipes.

I

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Invite a local community nutritionist,cooperative extension agent, or localdietitian to participate in the fun. Contact theState Nutrition Education and Training(NET) Program Coordinator for assistance,or the local American Dietetic Association inyour community for an available consultingdietitian. Your Local State HealthDepartment can be another resource for you.

CAher Resouncesg

USDA's Team NutritionFor more information on TeamNutrition:

http://www.usda.gov/fcs/team.htm

Cooperative State Research, Educationand Extension Service (CSREES)U.S. Department of AgricultureWashington, DC 20250-0900Telephone: 202-720-3029Fax: 202-690-0289or contact via Internet: crees@reusda.govAlmanac: almanac @reusda.gov

CSREES links the research and educationresources and programs of the USDA andworks with land-grant institutions, colleges,cooperative extension services, experimentstations, and various colleges. Extensionagents can be resources for nutritioneducation and other community activities.

Contact the local county extension office(Offices are listed under local government in

the telephone directory)

Nutrition Education and TrainingProgram (NET)USDA/Food and Consumer Service3101 Park Center Drive, Room 607Alexandria, VA 22302Phone: (703) 305-2585Fax: (703) 305-2549

The Nutrition Education and TrainingProgram (NET) is the nutrition educationcomponent of USDA's food assistanceprograms that promotes healthy eating forchildren. NET program coordinatorsencourage schools to offer nutritious,appealing meals and support nutrition effortsin the classroom. NET staff train foodservice personnel, and develop nutritioneducation materials that meet the nutritionalgoals of the U.S. Dietary Guidelines forAmericans.

NET is administered by the Food andConsumer Service through grants to stateeducation agencies.

For other members of the food/healthcommunities contact local chapters of.American School Food Service AssociationAmerican Dietetic AssociationThe American Heart AssociationThe American Cancer Societyand others

3

Panywrs° Morkeilz2

Contact the farmers' market in your localarea. Farmers' markets can be identified byyour State Department of Agriculture. Inviterepresentatives and farmers to come in yourschool and showcase foods that are grownlocally. In the cafeteria, farmers can set up a"touch and feel" table. Chefs and farmersmake a great team and can educate childrenin a classroom.

Most farmers' markets are sponsored bycities, chambers of commerce, farmercooperatives and local not-for-profit-organizations working to enhance thecommunity and local agriculture. Typically,the markets are located on downtown publicstreets, squares, plazas and parking lots, inneighborhood parks, at shopping malls or atdesignated market facilities under open-airsheds.

HuRviiNon [In§orrmcitOon

The Food and Nutrition InformationCenter (FNIC)

USDAJNAL/FNIC10301 Baltimore Boulevard, Room 304Beltsville, MD 20705-2351(301) 504-5719 FAX: 301-504-6409FNIC Internet e-mail: fnic@nalusda.gov

FNIC is located at the USDA's NationalAgricultural Library in Beltsville, Maryland.USDA program participants may borrowfood service reference materials, videos, andtraining materials free of charge. SampleNET materials are available at FNIC. Foodlabeling information is also available. On-line bibliographies are offered to assist youin research.

FNIC maintains easy-to-use-gopher andWorld Wide Web sites where users may reador download files.

Access Methods:Use the World Wide Web address:http://www.nal.usda.gov/fnic.html.

Healthy School Meals Resource Systemis an on-line information system to assisttrainers in locating appropriate and usefulinformation to meet the needs of schoolnutrition personnel. Effective materials canbe easily accessible in print, by fax, oncomputer disk, or via the Internet. TeamNutrition has a home page on this system,with information about USDA's GreatNutrition Adventure and other chefinitiatives and all aspects of Team Nutrition.

Access Methods:Use the World Wide Web addresshttp://www.usda.gov/fcs/team.htm

You can discuss healthy school mealsthrough an electronic discussion groupcalled MEALTALK. Subscribe (no cost) bysending an e-mail message tomajordomo@nalusda.gov and include onlythe following words in the body of themessage: subscribe mealtalk YOURNAME <your e-mail address>

BEST COPYAVAI -A IBLE

National Food Services ManagementInstitute (NFSMI)University of MississippiP.O. Drawer 188University, MS 38677Phone: (601) 232- 7658/800- 321 -3054Fax: (601) 232-5615/800-321-3061nfsmi@sunset.backbone.olemiss.edu.

The National Food Service ManagementInstitute is committed to improving theoperation and quality of all Child NutritionPrograms. The Institute sponsors HealthyCuisine Workshops and has developed avideo training package, called "HealthyCooking for Kids." The Institute isadministered through the USDA's Food andConsumer Service.

For information on food service, foodpreparation, meeting the Dietary Guidelines,or other available videos and trainingpackages, contact the NFSMI's CustomerService help desk at 1-800-321-3054

USDA Food Safety andInspection Service (FSIS)Meat and Poultry HotlineRoom 1165 South BuildingWashington, D.C. 20250Phone: (800) 535-4555

USDA's Food Safety and Inspection Serviceoffers the Meat and Poultry Hotline forconsumers. Contact FSIS for information onfood safety, labeling, and wholesomeness offoods at 1-800-535-4555, or in Washington,DC Metropolitan Area, call 202-720-3333.

FDA/USDA Food Labeling EducationInformation CenterFDA-Office of Public Affairs5600 Fishers Lane, HFE-88Rockville, MD 20857

(301) 443-3220

Contact this organization for materials andactivities related to food labeling education.

Media SourcesNews Media Yellow Book, LeadershipDirectories, Inc., Spring 1995, Volume 6,Number 3, Washington, DC

Gebbie Press, All-In-One Directory, 1995,Gebbie Press: Box 1000 New Paltz, NY12561

Hudson's Washington News Media ContactsDirectory, P.O. Box 311, Rhinebeck, NY

Target Your Market: Child NutritionProgram Marketing Course, 1994. SchoolFood Service Foundation of ASFSA,Alexandria, VA.

USDA SourcesContact the State Agency or Team NutritionRegional Outreach Coordinator for moreinformation. Ask for menu planning,nutrient analysis, or other nutrition-relatedinformation as needed, from your StateNutrition Education and Training (NET)Coordinator.

Other Health organizationsContact other nutrition and public healthorganizations for additional supportmaterials on nutrition and school health.

Industry sourcesIn addition, contact industry resources,including local vendors or distributers, whocan be an excellent resource for freenutrition-related information materials.

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PROMOTIONAL MATERIALS

VideoThe Action Packet includes a promotional video which captures thenational kick-off celebration of the Great Nutrition Adventure held in7 cities across the country, from New York City to Berkeley, California.The video demonstrates partnerships between the food community andschool officials, food service staff, teachers, and parents, in promotinghealthy school meals for children. See the farmer's market enhance theschool cafeteria in New York City, a Cajun band in Baton Rouge, acarnival of nutrition activities in Atlanta, an ice carving in Denver,nutrition games and poster contests in Washington, DC, a "Taste ofChicago" school lunch, and an edible garden where children growtheir own vegetables in Berkeley, California.

Show this video and inspire school food service professionals and chefsat local event planning meetings!

PosterThe USDA's Great Nutrition Adventure poster is included. This graphiccan be used as an example for a bulletin board or hallway displays.

LogoA Great Nutrition Adventure logo is included. Contact interested part-ners to help you promote the Great Nutrition Adventure by printing:

°Aprons °Magnets 0 Banners

°Hats 0 Stickers 0Bookcovers

°Tabletents 0 Balloons °Menus

°Bookmarks 0 Posters 0Bags

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LetterheadA "USDA's Great Nutrition Adventure" Letterhead or News ReleaseMasthead is included. Use on letters, brochures, news releases for themedia, letters to parents, etc.

News Release (sample)The sample news release (with fill in the blanks) included, provides aguide to send to local newspapers, TV, or radio shows.

TeaserA sample idea of what can be done to "tease" the media to attendthe event is included. See what you can come up with for a Teaser.Creativity counts!

Chefs' RecipesThese sample recipes were developed by chefs and standardized byUSDA. Use these recipes as examples in a Great Nutrition Adventure.

Certificate of AppreciationA sample certificate of appreciation is enclosed. It's nice to acknowl-edge the efforts involved in putting on a Great Nutrition Adventure.Please recognize all food service professionals, the school, and thechefs by name for making the event such a success!

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Name of School:

Principal:

Food Service Manager:

CHEFS PARTICIPATING:

GRADE LEVELS TARGETED: SCHOOL LUNCH PARTICIPATION DEMOGRAPHICSADP: Caucasian:Free Students: African-American:Reduced Students: Asian:Paid Students: Hispanic:

Multi-Racial:Other:

II. DESCRIPTION OF THE EVENT

8:00 -9:30

9:30- 10:30

Chefs assist in food preparation(Chefs work with food service personnel to prepare lunch)

Chef in Classroom Activities(Chefs will speak directly to the students in their classrooms. If necessary, twoclasses can be combined in one classroom. The chefs will discuss the food industryas a career and their personal experiences as chefs. They will also discuss the linksbetween food, nutrition, health and learning readiness, the importance of studentchoices in good nutrition, and encourage students to try new foods.)

10:00-11:00 Food Tasting and Chef Demonstrations for the Students(Chefs will prepare foods for children to sampleeach chef will choose one of the foodgroups to focus on. Wherever possible, the chefs will demonstrate food preparation,finishing or merchandizing techniques.)

Focus:Foods the kids have not tried before or tried and didn't likeFoods they like but in a different recipeFeaturefruits, vegetables, lower-fat items (Dietary Guidelines impact.)Provide a variety of items to taste (vegetables, fruits, legumes, meat,chicken, fish, grains, dairy, snacks, desserts.)

11:30-1:00 Lunch prepared by several chefs working side by side with schoolfood service professionals.Chefs interact with students, teachers, parents, guestsHealth Fair

Hand-outs will be available for children to take home to parents. Materials will describe the event andwill provide information on the importance of healthful lifestyle choices to lifelong health and readi-ness to learn. If the school is multi-cultural, theii Oery effort should be made to create multi-culturalmaterials. Chefs will have a list of available commodities and will provide recipes using foods oncommodity list, whenever possible. Recipes will be made available to parents, the press, guests andother interested parties. The cafeteria will be decorated for the day with "Great Nutrition Adventure"materials.

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Mountain Plains Region1244 Speer BoulevardSuite 903Denver, CO 80204

Contact: Craig Forman303/844-0312

YOUR SCHOOL HOSTS LOCAL CHEFS IN "GREAT NUTRITIONADVENTURE"

Your city. Date Students at your town, your school are embarking on a nutrition adventurewith several of your town's volunteer chefs to discover how foods can be fun andinterestingas well as tasty and nutritious.

The Chefs will be joining our hardworking food service personnel in launching the "GreatNutrition Adventure" on Day of the week, date. The Adventure is part of the USDA's overallefforts to improve the meals served to school children in the National School Lunch Program.

The first stop on the nutrition adventure will be the classroom, where chefs such as Name ofchef, another chef, etc will guide the students on an exploration of Title of classroom presen-tations.

The culmination of the adventure will be the schOol lunchroom, where Number of students willfeast on Name of recipe, prepared by Chef name. Participating chefs have promised to meetthe USDA's nutrition standards, use food items normally available to the school, and com-modities where possible, and stay within the school's budget as they work side-by-side withthe school food service personnel in the preparation of a healthful, nutritious meal that tastesgood.

Complementing this focus on food will be a display by Farmer's Market and the children willhave an opportunity to learn about food and to touch and taste a variety of farm products.

The Great Nutrition Adventure will begin at Time a.m. with classroom instruction and continueat Lunch period, i.e. 11:30 a.m. in the cafeteria with lunch.

Your school is an elementary/middle school located Provide direction to the school.

Our Great Nutrition Adventure is part of Team Nutrition, designed to provide school foodservice personnel with the training they need to prepare healthy meals that meet the DietaryGuidelines for Americans. These events will also educate and help motivate children to makehealthy food choices in the cafeteria, at home and throughout their lives.

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U.S. Department of EducationOffice of Educational Research and Improvement (OERI)

National Library of Education (NLE)Educational Resources Information Center (ERIC)

NOTICE

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