The Program
To educate and inform the public about the importance of serving our children healthy, scratch-cooked meals in school, we host culinary challenges with community partners. This year we are taking it national with our supporters in the restaurant space.
The Challenge
Local, regional, and chain restaurants created a USDA-compliant school meal to feature on their restaurant menu during the month of October 2019 (National School Lunch Week falls in October). Proceeds from the item were donated to the Chef Ann Foundation to support making real change to the food our children eat at school.
The Event
Five recipes from our supporting chefs were selected based on creativity and scalability, to travel to Brooklyn to make their meal at StarChefs International Congress on Monday, October 28th 2019. Competitors took over the food carts during the Congress Cocktail Party and attendees voted alongside a jury of school food operators for the winning dish.
Chef Daniel Asher
Asian chicken sliders with pickled vegetables and kale
River & Woods, Boulder
Chef Stephen Williams
Beef and zucchini meatballs with spinach and tomato sauce over rye bread
Bouquet Restaurant, Ohio Valley
Chef Erik Bruner Yang
Garlic ricotta calzone
&pizza, Astor Place and Nomad locations, NYC
Chef Mihoko Obunai
Japanese chicken curry rice
Hosted by Brush, Atlanta
Chef Nathanial Zimet
Red beans and brown rice, with turkey andouille and green beans
Boucherie, New Orleans
Boulder Natural Foods Edition
Local natural food industry executives and their sous chefs will battle to see if they have what it takes to make real school food. Each chef must prepare an inspiring school lunch that meets USDA guidelines on an average school budget of $1.25 per meal.
Boulder Natural Foods Edition
Local natural food industry executives and their sous chefs will battle to see if they have what it takes to make real school food. Each chef must prepare an inspiring school lunch that meets USDA guidelines on an average school budget of $1.25 per meal.
