The Chef Ann Foundation is dedicated to promoting 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.

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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.

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Get Schools Cooking
Salad Bars to Schools
School Food Institute
The Lunch Box
Healthy School Food Pathway
Pre-Apprenticeship
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Bulk Milk
Specialized Programming

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.

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Our Impact
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FOR SCHOOLS

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.

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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.

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Step 1: Get Educated
Step 2: Get Organized
Step 3: Get Support
Step 4: Take Action
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WHO WE ARE

The Chef Ann Foundation is dedicated to promoting 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.

Visit Overview
Our Mission
Why School Food Matters
Founder Chef Ann
Our Team
Financials & Annual Reports
Employment

WHAT WE DO

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.

Visit Overview
Get Schools Cooking
Salad Bars to Schools
School Food Institute
The Lunch Box
Healthy School Food Pathway
Pre-Apprenticeship
Fellowship
Bulk Milk
Specialized Programming

WHAT WE’VE DONE

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.

Visit Overview
Our Impact
Our History
Success Stories
What People Are Saying
FOR SCHOOLS

FOR SUPPORTERS

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.

Visit Overview
Support Our Work
Donate
Gift Circle
Ways to Give
Real School Food Challenge
Our Supporters

ADVOCACY TOOLKIT

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.

Visit Overview
Step 1: Get Educated
Step 2: Get Organized
Step 3: Get Support
Step 4: Take Action
Tools for Home

KNOWLEDGE CENTER

Learn more about school food with resources, home recipes, and press materials.

Visit Overview
COVID-19 Resources & Support
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Home Recipes
About School Food
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Brandy Dreibelbis

she/her

Executive Director of Culinary

Brandy Dreibelbis (pronounced DRY-bull-bis) has most recently been the Director of Food Services for NOSH at the Napa Valley Unified School District in Napa, CA. Brandy was hired in 2017 as the first Director of Food Services of NVUSD and asked to transition the department from an out-sourced food services program to a scratch cooked, self-operating program.

NOSH was awarded an Innovation Award in 2019 for Fresh and Sustainable Kitchens. Prior to moving to Napa, Brandy was the Executive Chef/District Manager of the School Food Project for the Boulder Valley School District in Boulder, CO. The School Food Project at Boulder Valley School District is one of the top rated school lunch programs in the country.

Brandy Dreibelbis

she/her

Executive Director of Culinary

Brandy Dreibelbis (pronounced DRY-bull-bis) has most recently been the Director of Food Services for NOSH at the Napa Valley Unified School District in Napa, CA. Brandy was hired in 2017 as the first Director of Food Services of NVUSD and asked to transition the department from an out-sourced food services program to a scratch cooked, self-operating program.

NOSH was awarded an Innovation Award in 2019 for Fresh and Sustainable Kitchens. Prior to moving to Napa, Brandy was the Executive Chef/District Manager of the School Food Project for the Boulder Valley School District in Boulder, CO. The School Food Project at Boulder Valley School District is one of the top rated school lunch programs in the country.

Brandy is also the former Executive Chef of the flagship Whole Foods Market Pearl Street in Boulder, Colorado. Prior to moving to Colorado, Brandy was the Executive Chef of the award winning Blue Moon Restaurant in Rehoboth Beach, Delaware.

Brandy received her B.S. in Hotel, Restaurant, Tourism Management from East Stroudsburg University and her Culinary Arts degree from Culinary School of the Rockies. Brandy is committed to creating a model healthy school lunch program and is an advocate for healthy food for school children.

Want Brandy to speak at your next event? Click here.

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Who We Are

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Learn More

Our Mission

Ensure that school food professionals have the resources, funding and support they need to provide fresh, healthy, delicious, cook from scratch meals that support the health of children and our planet.

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Why School Food Matters

American kids start their life-path in K–12 schools where they learn the skills necessary to thrive & meet their potential. While the country debates the best ways to teach them math, science & English, we spend little to no time on food & nutrition.

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