Lunch Break for Schools

Round of Applause for the Lunch Break for Schools Chefs

Lunch Break Blog

The American Culinary Federation and the Chef & Child Foundation would like to thank all of the chefs who helped make the national Lunch Break for Schools fundraiser a success. It was your hard work, creativity and dedication that made this fundraiser possible.

Lunch Break for Schools was a national fundraising effort with more than 60 chefs participating from 25 states. Their support and donations will help create much needed nutrition education resources for chefs involved in Chefs Move to Schools programs. The makers of Hidden Valley® Salad Dressings provided the underwriting to create this fundraiser and make this opportunity possible.

Arkansas

Boscos Restaurant and Brewing Co., Little Rock; Bralen Jordan; March 2

Arizona

Boca, Tucson; David Sandoval; March 1 and March 2
Landmark Café, Sierra Vista; Isaiah Ruffin; Feb. 27 to March 2

California

Tavern, Los Angeles; Suzanne Goin; Feb. 27
Lafitte, San Francisco; Russell Jackson; March 1

Colorado

Sodexo–Rare Air Café, Western State College, Gunnison; Jonathan Coady; March 9

Delaware

Deerfield Golf and Tennis Club, Newark; Paul O’Toole, CEC, AAC; Feb. 29 to March 2

Florida

Heavenly Food, Sarasota; David Arnold, CEC; contact chef on Lunch Break website for details
Rose Mary Catering, Lake City; Michael Ward; Feb. 27 to March 2

Georgia

JK Culinary, Inc., Columbus; Benjamin Stein; Feb. 27 to March 2
JCT Kitchen & Bar, Atlanta; Ford Fry; Feb. 29
Holiday Inn & Suites, Savannah; Marvis Hinson, CCE; March 2
A special thank you to the members of ACF Greater Atlanta Chapter Inc., Atlanta, for their dedication to and fundraising efforts for Chefs Move to Schools.

Illinois

Allgauer’s Restaurant at the Doubletree by Hilton Chicago–Alsip, Alsip; Ron Celmer; Feb. 27, Feb. 29, March 2
Hilton Chicago/Northbrook & Allgauer’s on the Riverfront, Northbrook; Joshua Hill; Feb. 27 to March 2
Joliet Job Corps Culinary Arts, Joliet; Michael Garahan, CEC; March 2
Joliet Junior College, Joliet; Kyle Richardson, CEC, CCE, AAC, CHE; Feb. 27–28
Joliet Junior College, Joliet; Timothy Bucci, CEC, CCE, CHE, 2012 ACF Culinary Team USA member; March 2
MKChicago, Chicago; Michael Kornick; Wednesday, Feb. 29
Stonebridge Country Club, Aurora; Troy William Tornabeni; Feb. 27 to March 2
Allgauer’s Restaurant at Hilton Lisle/Naperville, Lisle; Nick Landeweer, Feb 27 to March 2

Kentucky

Love Bites Catering, LLC, Munfordville; Glynis Karnop; Feb 29

Louisiana

Louisiana Culinary Institute, Baton Rouge; Johnathan Metellus, CEC, CCE; March 1–2

Michigan

Bay Arenac ISD Career Center, Bay City; Andrew Bacigalupo; Feb. 27 to March 2
Bay Arenac ISD Career Center, Bay City; Bill Walz; Feb. 27 to March 2
Alma College and Sodexo, Alma City; Cynthia Walz, Feb 22

Minnesota

Spoonriver, Minneapolis; Brenda Langton; Feb. 29

Mississippi

Lynn Meadows Discovery Center & Mississippi Gulf Coast Chapter ACF, Gulfport; Walter Smith; March 2

North Carolina

Central Piedmont Community College Culinary Club, Charlotte; Robert Marilla, CEC; March 1
Le Bistro and the Art Gallery, New Bern; Chef Christopher Maravelas; Feb. 28 to March 2

New Jersey

The FoodBank of Monmouth and Ocean Counties, Neptune; Raymond Cattley, CEC, ACE; March 1
US Foods, Swedesboro; Thomas Macrina, CEC, CCA, HGT, AAC; Closed event

New Mexico

Luna Community College Culinary Arts Club/College Night Out Event, Las Vegas; Adrienne O’Brien, CCE; Feb. 28

New York

Chris Coleman Catering, Montauk; Christopher Coleman, CEC
F. Donald Myers Education Center, Saratoga Springs; John Winnek; March 2
From the Kitchens at St. John’s, Rochester; Kevin Toole, CEC; Feb. 28 to March 1
The Highlands at Pittsford, Pittsford; Eugene Trotta, II; Feb. 27
Wilson Tech, Dix Hills; Nancy Kombert, CEC, CSCE; March 2
dp An American Brasserie, Albany; Yono Purnomo, CEC; Feb 29 to March 2
The Lambs Club, New York City; Geoffrey Zakarian; March 2
Illium Café, Troy; Marla Lynn Ortega; Feb 27 to March 2
Century House, Latham; Michael Niccoli; Feb 27 to March 2
Carney’s Tavern, Ballston Lake; Michael Pallozzi; March 12 and March 13

Ohio

Courtyard Marriott, Hamilton; Linda Boggioni, CWPC; Feb. 27 to March 2
EHOVE Career Center, Milan; Michael Edwards; Feb. 29 to March 1
Kroger Co. & Les Chefs de Cuisine, ACF Greater Cincinnati Chapter, Cincinnati; Debbie Goulding; Feb. 29
Zydeco Bistro, Wadsworth; John Schulze, CCC; Feb. 29

Oklahoma

Tri County Technology Center Culinary Arts Program, Bartlesville; Joette Benjamin; March 1
US Foods, Oklahoma City; Charlotte Anderson; Feb. 27 to March 2

Oregon

Tillamook County HTR Program’s Wison School Deli, Tillamook; Alan Joynson, CEC, CCE; Closed event

Pennsylvania

La Bistro and Bakery at Monroe Career and Technical Institute, Bartonsville; Tamara Stelmach; Closed event
Petite Passion at the Art Institute of Philadelphia, Philadelphia; Daniel D’Angelo, CEC, AAC; Feb. 29 to March 1 Texas
U.S. Army, Fort Hood; Michael Lawrence; Closed event
Wicked Whisk Catering, Conroe; Jay Stone; March 2
Stephan Pyles Restaurant, Dallas; Stephan Pyles; Feb. 28 to March 1

Virginia

Culinary Institute of Virginia, School of Culinary Arts of ECPI University, Norfolk; Andrew Gladstein; Feb. 29 to March 1

Washington

Volunteer Park Café, Seattle; Ericka Burke; March 2

Wisconsin

Blackhawk Technical College with Swanson Food Service, Janesville; Katie Thomas, CEPC; Feb. 27

The fundraiser is organized by Hidden Valley and supports the American Culinary Federation’s (ACF) Chef & Child Foundation (CCF) and its chefs’ involvement in the Chefs Move to Schools program, which pairs chefs with local schools to educate students, plant gardens and help improve schools’ nutritional offerings. All net proceeds from lunch items sold will be donated to CCF and funds will be used to create nutrition-based educational resources for chefs involved in the Chefs Move to Schools program. In addition to the money raised in the fundraiser, Hidden Valley is donating $150,000 to ACF’s Chef & Child Foundation.