Chef Ann Foundation will not discriminate against apprenticeship applicants or apprentices based on RACE, COLOR, RELIGION, NATIONAL ORIGIN, SEX (INCLUDING PREGNANCY AND GENDER IDENTITY), SEXUAL ORIENTATION, GENETIC INFORMATION, OR BECAUSE THEY ARE AN INDIVIDUAL WITH A DISABILITY OR A PERSON 40 YEARS OLD OR OLDER. Chef Ann Foundation will take affirmative action to provide equal opportunity in apprenticeship and will operate the apprenticeship program as required under Title 29 of the Code of Federal Regulations, part 30.

Webinar

Want to learn more about the HSFP Fellowship? Sign up for our webinar this Thursday, August 31st at 1pm PT/4pm ET! The webinar will include a brief overview of the Fellowship program, who is eligible, what you’ll need for the application, as well as some highlights of what Fellows will experience and learn on their journey to becoming the next scratch cook school food leaders and visionaries.

Core Pillars

EXPERIENCE - This Fellowship will feature interactive and hands-on components that allow Fellows to gain knowledge through first-hand experiences and apply key learnings to their own district.

BUILD - Throughout the course of the Fellowship, Fellows will expand their network and systems-based skill set while building on their past knowledge and expertise.

LEAD - Fellows will be ready to not only lead their own teams but also demonstrate strong leadership skills to district administrators, community members and others outside their own program.

INSPIRE - Through gained experience and learnings, Fellows will fully understand the power and importance of school food within the larger food system and will feel inspired and confident that not only is change possible but that they can lead that change.

Program Components

The Fellowship program consists of the following:

• Live, virtual learning sessions with pre-reads and homework

• Five (5) online School Food Institute courses

• Asynchronous learning and applied/on-site work

• Two (2) days of on-site learning at the Culinary Institute of Child Nutrition

• Two (2) four-day, on-site visits at host school districts

• One (1) four-day, in-person operators’ conference

• Group policy project

• Self-led, implementation-based capstone project

• In-person capstone presentations and closing celebration

Completion of this program is based on learned competencies and not total number of hours. However, we estimate no more than eight hours of learning per week, except for on-site visits. All work, except for the Capstone, can be completed on personal time, unless previously agreed to by the Fellow’s supervisor. The final Capstone project (50 hours) should be work-related and includes a grant to the school district to support the Fellow’s work.