Transcript Presentation - American Culinary Federation

East Broad Elementary School
Savannah, Georgia
October 16, 2014
Memorial Health together with Morrison Healthcare, American Culinary Federation, Chefs of the Low
Country, and the Savannah-Chatham County School Nutrition Program present :
Chef and Child Day
Thursday, October 16th
East Broad Elementary
Chef and Child Day is a nutritious and delicious celebration of healthy eating at school. Memorial
Health’s executive chef, Jeffrey Quasha, has gathered a team of local chefs to take over the
school cafeteria on October 16th. This team will prepare a menu of nutritious, local, and organic
foods meeting the Healthy, Hunger Free Kids Act Guidelines. For two days Chefs will educate school
nutrition staff on healthy cooking techniques and encourage healthy eating amongst students.
Registered dietitian, Brittany Lightsey, will provide nutrition education to be incorporated into lesson
plans leading up to the event.
Menu highlights include: Blended Favorites Roasted Mushroom Meatballs with Whole
Wheat Pasta, Sauteed Green Beans, and Strawberry Shortcakes
The children’s wellness program at Memorial is dedicated to creating a culture of wellness within SCCPSS and works closely with the
school nutrition program directed by Lydia Martin. Jeffrey Quasha is registered with the Chefs Move to Schools program. Overseeing
the Chefs Move to Schools program is a new coalition of top culinary, nutrition, and school organizations from the American Culinary
Federation and the School Nutrition Association. This exciting initiative was created by First Lady Michelle Obama and Sam Kass,
White House senior policy adviser for healthy food initiatives, as part of the White House’s Let’s Move campaign.
THE CHEFS
Jeffrey Quasha
Frederick Nussbaum
Jessica Herbert
Paul Cernansky
Joshua Holland
Warren Albuna
Gearry Caudell
Executive Chef Memorial Hospital
ACF Chapter President/Executive Chef
Sous Chef Memorial Hospital
Executive Sous Chef Memorial Hospital
Private Pastry Chef
Tournant Chef CREATE
Lead Instructor Savannah Culinary
Over 35 Student volunteers from Savannah Tech Culinary
School, VirginiaCollege Culinary School
and H.V. Jenkins High School
Special Thank You to Morrison Healthcare accounts including
St Joseph Candler, Hilton Head Hospital, and Effingham Hospital
We wish to also thank our local Compass Cross sectors including
Chartwells Higher Education, Bon Appetit, and Crothall.
THE MENU
Blended Favorites Mushroom Meatballs
Served with whole wheat pasta and marinara sauce, topped
with parmesan herb blend
Sautéed Fresh Green Beans
Farm Picked Local Haricot Vert sautéed in
Extra Virgin Olive Oil
Strawberry Short Cakes
Angel cakes topped with fresh strawberries, fruit compote
and whipped cream
Tossed Leafy Green and Pickled Radish Salad
with Homemade Yogurt Ranch Dressing
Spring Mix Salad tossed with a Greek Yogurt Ranch Dressing
Fresh Baked Rolls
Homemade Whole Wheat Rolls Glazed with Honey Butter
THE KIDS
•
At East Broad Elementary School, we served
947 school lunch meals based on the national
federal guidelines for the school lunch
program. East Broad Elementary School is part
of the School Nutrition Universal Breakfast and
Lunch Program with a combined free and
reduced rate of over 95%
•
We were able to increase teacher lunch
participation and encouraged parents,
teachers and administrators to model good
eating behavior by having lunch with their
classes and families.
•
Established a lasting relationship with
Chatham County School District by introducing
Michelle Obama’s Chefs Move to School
Initiative in correlation with the American
Culinary Federations Chef and Child Program.
SPONSORS AND AFFILIATES
Special thanks to all of the sponsors who donated
all of the food for this Chef and Child Event.
SPECIAL RECOGNITION