East Broad Elementary SchoolSavannah, Georgia

October 16, 2014

Chef and Child Day

Memorial Health together with Morrison Healthcare, American Culinary Federation, Chefs of the Low Country, and the Savannah-Chatham County School Nutrition Program present :

Chef and Child DayThursday, October 16th

East Broad Elementary

Chef and Child Day is a nutritious and delicious celebration of healthy eating at school. Memorial Health’s executive chef, Jeffrey Quasha, has gathered a team of local chefs to take over the school cafeteria on October 16th. This team will prepare a menu of nutritious, local,

and organic foods meeting the Healthy, Hunger Free Kids Act Guidelines. For two days Chefs will educate school nutrition staff on healthy cooking techniques and encourage healthy eating

amongst students. Registered dietitian, Brittany Lightsey, will provide nutrition education to be incorporated into lesson plans leading up to the event.

Menu highlights include: Blended Favorites Roasted Mushroom Meatballs with Whole Wheat Pasta, Sauteed Green Beans, and Strawberry

Shortcakes 

The children’s wellness program at Memorial is dedicated to creating a culture of wellness within SCCPSS and works closely with the school nutrition program directed by Lydia Martin. Jeffrey Quasha is registered with the Chefs Move to Schools program.

Overseeing the Chefs Move to Schools program is a new coalition of top culinary, nutrition, and school organizations from the American Culinary Federation and the School Nutrition Association. This exciting initiative was created by First Lady Michelle Obama and Sam Kass, White House senior policy adviser for healthy food initiatives, as part of the White House’s Let’s Move

campaign.

THE CHEFS Jeffrey Quasha Executive Chef Memorial Hospital Frederick Nussbaum ACF Chapter President/Executive Chef Jessica Herbert Sous Chef Memorial Hospital Paul Cernansky Executive Sous Chef Memorial Hospital Joshua Holland Private Pastry ChefWarren Albuna Tournant Chef CREATE Gearry Caudell Lead Instructor Savannah Culinary

Over 35 Student volunteers from Savannah Tech CulinarySchool, VirginiaCollege Culinary School

and H.V. Jenkins High School

Special Thank You to Morrison Healthcare accounts including St Joseph Candler, Hilton Head Hospital, and Effingham HospitalWe wish to also thank our local Compass Cross sectors including

Chartwells Higher Education, Bon Appetit, and Crothall.

THE MENU

Blended Favorites Mushroom Meatballs Served with whole wheat pasta and marinara sauce, topped with

parmesan herb blend

Sautéed Fresh Green Beans Farm Picked Local Haricot Vert sautéed in

Extra Virgin Olive Oil

Strawberry Short CakesAngel cakes topped with fresh strawberries, fruit compote and

whipped cream

Tossed Leafy Green and Pickled Radish Salad with Homemade Yogurt Ranch Dressing

Spring Mix Salad tossed with a Greek Yogurt Ranch Dressing

Fresh Baked RollsHomemade Whole Wheat Rolls Glazed with Honey Butter

THE KIDS• At East Broad Elementary School, we served

947 school lunch meals based on the national federal guidelines for the school lunch program. East Broad Elementary School is part of the School Nutrition Universal Breakfast and Lunch Program with a combined free and reduced rate of over 95%

• We were able to increase teacher lunch participation and encouraged parents, teachers and administrators to model good eating behavior by having lunch with their classes and families.

• Established a lasting relationship with Chatham County School District by introducing Michelle Obama’s Chefs Move to School Initiative in correlation with the American Culinary Federations Chef and Child Program.

SPONSORS AND AFFILIATESSpecial thanks to all of the sponsors who donated

all of the food for this Chef and Child Event.

SPECIAL RECOGNITION