Healthy School Food Pathway
Scratch Cooking for the Future
Chef Ann Foundation (CAF) has been working for the last 13 years to implement professional development, technical assistance and funding opportunities to support school meal programs in serving more scratch-cooked meals. As our programs have enhanced the knowledge and tools school food professionals throughout the country have access to, it has become clear that there is a need for a more hands-on program to develop diverse school food leaders in the field of scratch cook operations.
To learn more about the HSFP program, including upcoming applications, sign up for our HSFP alerts!
Healthy School Food Pathway
Scratch Cooking for the Future
Chef Ann Foundation (CAF) has been working for the last 13 years to implement professional development, technical assistance and funding opportunities to support school meal programs in serving more scratch-cooked meals. As our programs have enhanced the knowledge and tools school food professionals throughout the country have access to, it has become clear that there is a need for a more hands-on program to develop diverse school food leaders in the field of scratch cook operations.
To learn more about the HSFP program, including upcoming applications, sign up for our HSFP alerts!
The Opportunity
At a time of recovery from the COVID-19 pandemic, significant investment in climate solutions through food and agricultural system reforms, renewed momentum across multiple social justice movements, and the prioritization of workforce development through upskilling and living wage job creation, school food is being recognized as a key lever at the nexus of multiple priorities.
Chef Ann Foundation’s Healthy School Food Pathway (HSFP) program is a work-based learning experience that aims to prepare individuals for job opportunities in healthy, scratch-cook school food programs. Supporting workforce readiness and professional growth for new, incumbent, and displaced school food operators, the pipeline from entry-level positions through management and culminating in school food leadership offers professionals the resources, hands-on training, and network to become confident leaders that have in-depth knowledge and experience in creating and running successful scratch-cook meal programs.
The Opportunity
At a time of recovery from the COVID-19 pandemic, significant investment in climate solutions through food and agricultural system reforms, renewed momentum across multiple social justice movements, and the prioritization of workforce development through upskilling and living wage job creation, school food is being recognized as a key lever at the nexus of multiple priorities.
Chef Ann Foundation’s Healthy School Food Pathway (HSFP) program is a work-based learning experience that aims to prepare individuals for job opportunities in healthy, scratch-cook school food programs. Supporting workforce readiness and professional growth for new, incumbent, and displaced school food operators, the pipeline from entry-level positions through management and culminating in school food leadership offers professionals the resources, hands-on training, and network to become confident leaders that have in-depth knowledge and experience in creating and running successful scratch-cook meal programs.
The Purpose
Making the transition from heat-and-serve to scratch-cook programs requires a dedicated and informed school food service team. While there are resources available to positively impact school meal programs, the key to transformative change is skilled labor with mastery in 5 key areas: Food, Finance, Facilities, Human Resources, and Marketing.
The future of school food will be led by diverse, prepared, and confident leaders with in-depth knowledge and experience in developing and administering successful scratch-cook meal programs. Without training, it can be difficult for a district to know where to start and how to continue to take manageable steps in pursuit of their long-term goals. Data indicates that scratch cooking for school meals can improve school meal participation, student health and wellness, academic performance, and financial sustainability of meal programs, while also supporting the local economy and improving environmental impacts.
The Purpose
Making the transition from heat-and-serve to scratch-cook programs requires a dedicated and informed school food service team. While there are resources available to positively impact school meal programs, the key to transformative change is skilled labor with mastery in 5 key areas: Food, Finance, Facilities, Human Resources, and Marketing.
The future of school food will be led by diverse, prepared, and confident leaders with in-depth knowledge and experience in developing and administering successful scratch-cook meal programs. Without training, it can be difficult for a district to know where to start and how to continue to take manageable steps in pursuit of their long-term goals. Data indicates that scratch cooking for school meals can improve school meal participation, student health and wellness, academic performance, and financial sustainability of meal programs, while also supporting the local economy and improving environmental impacts.
