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Chef to School
February 25, 2009
Background: When students have opportunities to grow food and taste fresh fruitsand vegetables, they are more likely to adopt life-long healthy diets. Chefs can playa major role in this process by providing hands-on taste testing and cookingdemonstrations for students featuring local foods.Objective: This training will provide chefs with a better understanding how todeliver information to children and best practices in working in non-traditionalcooking environments such as classrooms, gardens and auditoriums. Chefs will havean opportunity to:1) Learn best practices in delivering taste tests and hands-on cooking lessons forschools that feature fresh, local food.2) Connect with Atlanta schools that hope to foster a relationship with a chef, andhost taste testings or cooking demos at these schools that promote local foods, wellness and/or connect with their school garden.
Contact information
Mendez Foundation’s Seeds of Nutrition
 
Seth Freedman, Program Managersfreedman@mendezfoundation.org404.734.7144Nichole Lupo, Program Coordinatornlupo@mendezfoundation.org 404.771.0402
Georgia Organics
Erin Croom, Farm to School Coordinatorerin@georgiaorganics.org678.702.0400,
 
Chef to School Workshop
Table of Contents
Georgia Organics ...................................................................................................................... 1
 
Farm to School, FAQ .................................................................................................................. 2
 
Supporting Research for Edible Gardens ....................................................................................... 3
 
Georgia Organics, Atlanta Farm to School Program ......................................................................... 4
 
Mendez Foundation
’
s Seeds of Nutrition ..................................................................................... 5-7Conducting Cooking Activities with Elementary School Students ................................................... 8-12
 Rules .................................................................................................................................................................. 8Planning ............................................................................................................................................................ 8The Setting......................................................................................................................................................... 9Hygeine ............................................................................................................................................................. 9Equipment ....................................................................................................................................................... 10Hot Items, Stoves ............................................................................................................................................. 11Sourcing Food ................................................................................................................................................. 11Learning to Use Knives .................................................................................................................................... 11Other Helpful Tips ........................................................................................................................................... 12
Connecting to Curriculum .................................................................................................... 13-17
 Kindergarten, First Grade ................................................................................................................................ 13Second Grade .................................................................................................................................................. 14Third Grade ..................................................................................................................................................... 15Fourth Grade ................................................................................................................................................... 16Fifth Grade ...................................................................................................................................................... 17
Capacities of Elementary School Students .................................................................................... 18
 
Materials for Today
’
s Lesson ..................................................................................................... 19
 
Recipes, with Curriculum Suggestions .................................................................................... 20-24
 
Garlicky Greens
............................................................................................................................................ 20
Butternut Squash Soup
................................................................................................................................... 21
Beet Apple Salad
............................................................................................................................................ 22
Radish Sandwiches
........................................................................................................................................ 23
Tomato-Basil Salad
........................................................................................................................................ 24
 Appendix
....................................................................................................................................................... 25-29 Annual Harvest Calendar ................................................................................................................................. 25Georgia Planting Guide for School Gardens ............................................................................................... 26-27Taste Testing New Foods in the Classroom and Cafeteria ........................................................................... 28-32Top 10 Reasons to Buy Local ....................................................................................................................... 33-35Farmer/Chef Presentation Form for Schools .................................................................................................... 36Note Pages.................................................................................................................................................. 37-40
 
 
“There’s a direct connection between the health of the soil, the health of the plants, the
health of the animals, and you as an eater.
” – 
 
Michael Pollan, author of Omnivore’s
Dilemma and In Defense of Food.________________________________________________________________________
An outgrowth of a grower’s association established in the 1970s, Georgia Organics is a
member-supported not-for-profit organization devoted to promoting sustainable foodsand local farms in Georgia.
A sustainable local food system is critical to the future of Georgia’s health, environment
,and economy. Recognizing this vital need, Georgia Organics builds and strengthens asustainable local food system that cultivates healthier Georgians, a cleaner environment,and stronger local economies.Georgia Organics builds supply through comprehensive grower education and outreachprograms, and catalyzes demand on the consumer and business end by fostering marketopportunities for local food. This combination creates powerful relationships that lead the
state’s
communities toward local, sustainably grown food.The goal of Georgia Organics is to give all Georgians affordable access to healthy,locally grown food through networks of sustainable family farms, gardens, markets, andbusinesses, ultimately revitalizing our communities to become healthier, more secure,and economically viable.It is in the critical intersection where health, the environment, the economy, and ourcommunities meet that Georg
ia Organics’ work exists.
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