Ann Cooper Email & Phone Number

The Chef Ann Foundation (CAF) was founded in 2009 by Ann Cooper, an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children. Chef Ann has been a pioneering leader in the fields of school food, childhood nutrition, and sustainable agriculture, and, in a nation where kids are born with shorter.

Working toward nutritious/delcious food in schools for all children

Lunch Lessons LLC and CAF were both founded as vehicles to help change children's relationship to food and promote healthier food and eating for all of America's children. Lunch Lessons LLC is working with schools, school districts, government and parent organizations to improve food and education for children. CAF has collaborated with other foundations.

Helping to transition the district's school food to a nutritious/delicious model

When I took over as Director, I found a department serving the worst imaginable food. In the since then we have made tremendous progress in implementing positive change in our children’s relationship with food. I oversee 90 employees in 17 locations, who are responsible for feeding and educating our district’s 9,600 children. Our approach is characterized.

I was awarded a Kellogg Food and Society Policy Fellowship which enabled me to do advocacy work in support of raising the quality of school lunch in America. Traveling the country, I have been speaking out about Changing the Way America Feeds its Children, as well as writing articles, being used as an expert in articles and presenting seminars for many.

Two Kellogg Foundation funded projects, School Food Plus and SOUL Food have been the basis of my work for FoodChange. My expertise has had a positive impact on the implementation of procuring, serving and eating fresh regional produce in Harlem's underserved community and in New York City schools, both public and charter.

Since leaving the Ross School I have been pursuing three career tracks which are all symbiotically aligned: The Chez Panisse Foundation, Berkeley CAWorking as a consultant to the foundation and in collaboration with the Center for Ecoliteracy, I have been supporting and promoting positive change within the foodservice of the Berkeley Unified School.

My vision for the school was exemplified by our mission: Life-long health and well-being are the hallmark tenants of our mission. Regional, Organic, Seasonal, Sustainable food is our mantra, which leads us to create healthy, nutritious, wholesome and flavorful food from the best ingredients possible. We then share these foods, nutrition education and the.

This is a once a year catering event. We fed 20,000 people at nine events, in seven locations (some of which are 10,000 feet up in the mountains), in five days, with an untrained staff and without a kitchen. I was responsible for all menu and recipe development, ordering, issuing, transporting, hiring, training, budgeting, organizing and preparing for all.

I was responsible for all food operations at this facility, which included a 200 seat dining room with banquet seating for an additional 200. Areas of accountability included: quality, creativity and consistency of product, profitability, food cost, labor cost, menu planning, staffing, team building, computer and POS systems, as well as planning and design.