Introducing our Newest Advisory Board Members

Kevin Frank

“The Get Schools Cooking initiative is what excites me most. I truly believe that scratch cooking is the best way to provide students with healthy, nutrient dense, great tasting meals. The fact that The Chef Ann Foundation has seen success in transitioning numerous schools to scratch cannot be overstated. I believe that this success can be replicated and built upon across the country.“

Kevin is the Senior Director of Culinary Services at Detroit Public Schools Community District. He was born and raised in Detroit, Michigan and he took up cooking as a hobby while in high school. After completing culinary school, he worked in various restaurants around the Michigan area and found that he was pretty good at not only cooking, but managing people. He continued a career in food service because he enjoyed both Back of the House and Front of the House operations. Read Kevin’s full bio here.

Mellissa Honeywood

“Joining the Chef Ann Foundation Advisory Board is an exciting opportunity to collaborate with brilliant school food leaders throughout the country. I am excited to share best practices, hear success stories, and to be part of a united voice advocating for change.”

Mellissa is the Director of Food & Nutrition Services for Cambridge Public Schools in Massachusetts. She is a chef, dietitian, and an advocate for food justice through school nutrition. Mellissa has had the privilege of working alongside some inspiring folks throughout her food service journey. During her tenure in Cambridge, school meals have evolved to include more locally sourced items, vegetarian protein sources, and international recipes that reflect the diversity of the student community. Read Mellissa’s full bio here.

Yezica Hostetler

“Every time I visit the CAF website for articles, resources, or recipes, I can’t help but feel inspired! CAF sets an exemplary standard, demonstrating how doable it is for Directors of Child Nutrition Programs, like me, to provide access to nutritious, cook-from-scratch meals in schools. Their work motivates me to strive for excellence in my role and contribute to a healthier future for our students.”

Yezica Hostetler is a food engineer and passionate advocate for promoting healthy food choices in schools. With over 15 years of experience, she holds the Director of Food and Nutrition position at Queen Creek Unified School District in Arizona, overseeing the development and implementation of comprehensive Child Nutrition programs in 14 schools. Yezica takes immense pride in her role, ensuring that students receive the highest quality, nutritious meals while enhancing their mealtime experience. Read Yezica’s full bio here.

April Liles, RDN, SNS

“I have dedicated my life and career to child nutrition. As a member of this Advisory Board, I plan to contribute my experience and knowledge to help serve the K-12 community. Enhancing food quality for our school meal programs makes sense. It’s extremely important to me and I hope my contributions will be impactful.”

April is the District Director of Food Services at Waltham Public Schools in Waltham, Massachusetts. She is a highly motivated, team-oriented, and enthusiastic leader with 20 years of child nutrition management experience and over 25 years in the field of health and wellness. April is known for creating innovative, exciting menu concepts and nutrition education-related curricula. April is also known throughout the industry for her passion for child nutrition and her high level of competence, knowledge, and excitement for feeding hungry minds. She is a registered dietitian, school nutrition specialist, group exercise instructor, high school track and field coach, and a mother of two teenagers. Read April’s full bio here.

Donna Martin

“The Chef Ann Foundation has helped pave the way to change the face of the way students eat around the country. They have focussed on encouraging scratch cooking and farm to school as a way to improve school nutrition meals. They have focussed on training future School Nutrition Directors to be able to improve the food they serve their students.”

Donna is a retired director of the Burke County, GA school nutrition program, which served 4,500 students in five schools, serving breakfast, lunch, after-school snacks, supper and the summer feeding program. She served as the Academy’s Treasurer from 2013-2015 and President from 2017-2018. Donna was the first School Nutrition Director to be President of the Academy. She is a graduate of the University of Georgia and earned a master’s degree from the University of Alabama – Birmingham and an education specialist degree from Augusta University. Read Donna’s full bio here.

Jeanne Reilly

“I believe that the key to successful implementation of delicious & healthful school meals, that are enjoyed by students lies in collaboration across all stake holders, encouragement, support & resources for School Nutrition Programs, and strategic marketing & promotion strategies. Being part of the CAF Advisory Board can help further these initiatives to school nutrition professionals of all sizes across the country.”

Jeanne is the School Nutrition Director for Windham Raymond School District RSU14 in Windham, Maine. With a 25+ year career in School Nutrition, Jeanne brings a fresh, exciting, and innovative approach to feeding and educating today’s youth. In her current position, Jeanne collaborates with parents, teachers, administrators, and school committee members on a wide variety of nutrition and wellness issues. Participation in the school breakfast and lunch program has grown significantly through innovative strategies, including school gardens, a strategic focus on fresh fruits and vegetables, in-school and after-school cooking classes, nutrition education and social media marketing. In 2013, Jeanne was the School Nutrition Association’s Outstanding Director of the Year for the state of Maine and for the Northeast Region. In 2020, she was the Maine Academy of Nutrition & Dietetics Recognized Dietetics Technician of the Year, and in 2022, Jeanne was recognized by the Academy of Nutrition and Dietetics as the Outstanding Nutrition and Dietetics Technician of the Year. Read Jeanne’s full bio here.

Jason Tepper

“Being a part of the Advisory Board allows me to contribute my expertise and knowledge in the field of foodservice. I am passionate about creating positive change in school food programs and believe that my experience can be valuable in helping shape the foundation’s strategies and initiatives.”

Jason is the Executive chef for Alexandria City Public Schools in Alexandria, Virginia. He joined the school nutrition team to help address food and nutrition insecurity in his community and across the globe. He helps young people enjoy sustainable, scratch-cooked, and plant forward meals while teaching them how their food choices will help them enjoy a healthier lifestyle and planet. Read Jason’s full bio here