The Chef Ann Foundation promotes whole-ingredient, scratch cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.
We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals. Browse through programs to learn more about our work and apply for a grant.
Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.
Whether you are a school district administrator, food service director, food service team member, concerned parent, student or committed community advocate, there are many ways to get involved in changing the way we feed our kids.
Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school.
Learn more about school food with resources, home recipes, and press materials.
The Chef Ann Foundation promotes whole-ingredient, scratch cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.
We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals. Browse through programs to learn more about our work and apply for a grant.
Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.
Whether you are a school district administrator, food service director, food service team member, concerned parent, student or committed community advocate, there are many ways to get involved in changing the way we feed our kids.
Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school.
Learn more about school food with resources, home recipes, and press materials.
Mark, originally from upstate New York, is currently based in Milwaukee, Wisconsin. He holds a fine arts degree from Carroll University.
Mark, originally from upstate New York, is currently based in Milwaukee, Wisconsin. He holds a fine arts degree from Carroll University.
Before joining the Chef Ann Foundation, Mark worked as the Finance and Operations Manager for Literacy Services of Wisconsin and Diverse & Resilient in Milwaukee. He briefly ran his own baking business, Neufangled Desserts, and worked as a Culinary Assistant for Taste of Home magazine. His strong organizational and analytical skills in systems building and accounting, along with his passion for food and cooking, inspired him to happily join the Chef Ann Foundation team and support its mission.
When he’s not at his desk, Mark is an avid baker and reader (you can find his baking Instagram under the username @neufangleddesserts). He also enjoys acting in and directing local theater productions, traveling with his partner, watching films, and cuddling with his cats, Digby and Butterscotch.
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