Slow Food East End’s (SFEE) Chefs to Schools (CTS) Program is an initiative to create partnerships between chefs and schools in our community with the mission of working with teachers, parents, school administrators and school nutritionists to help educate students about food and healthy eating habits. This program is inspired by the Chefs Move to Schools initiative created by First Lady Michelle Obama as part of the White House’s Let’s Move campaign to reduce childhood obesity. With the rich agricultural heritage of the East End and Edible School Garden Program in place at the majority of local schools, our students have had some experience and/or basic knowledge of growing vegetables and fruits. The SFEE’s CTS Program provides the bridge from farm to table by demonstrating how nutritious meals prepared with local, seasonal ingredients can be tasty as well as fun to make (and eat!). SFEE’s CTS Program is committed to finding interesting & enjoyable ways to bring healthy eating awareness into the classroom.
How to Get Involved
Chefs and schools both must register with Slow Food East End’s Chefs to Schools Program. Adding yourself or your school to our database will open-up potential partnerships that will have a positive impact on future eating habits of our children.
School registration (below) | Chef registration (below)
Requirement to register:
Schools must be an active member of Slow Food East End’s partner organization, Edible School Garden Group.
Chef instructors must be in a food related business, i.e. nutritionist, producer, chef… as well as a current member of Slow Food East End. Click here to join Slow Food.
How it Works
Registered schools fill out a Chef Request Form (schools must be pre-approved) online, submitting it to SFEE CTS. SFEE CTS coordinator will pair the requesting school with a chef who meets the requirement for the lesson being taught. At this point contact information will be passed on to each party. All forms may be found online at www.slowfoodeastend.org. After being paired together the school and chef should create a game plan that meets the needs of the school and students.
Chef will be granted an optional stipend of $75.00, plus reimbursement up to $50.00 for food related items needed. Process to receive stipend and reimbursement for food goods is to fill out a school evaluation form, submitting it with an original receipt for the food good purchased to Slow Food East End. A check will be forwarded to you at this point. A form needs to be submitted for each visit. Stipends will be awarded based on availability of funds. There may be a limit of funds to each school. Today many schools have intensive security measures, chefs and schools should follow all security polices that are in place.
- Registered schools fill out a Chef Request Form (schools must be pre-approved), submitting it to SFEE CTS. SFEE CTS coordinator will pair the requesting school with a chef meeting the requirement for the lesson being taught.
- Chefs must be approved by SFEE CTS Coordinator to be eligible for a stipend. All chefs must register in advance to be considered for this program.
- Teachers and Chefs should communicate, review supplies and equipment needed for lesson/demonstration in advance.
- Teachers/Educators are required to fill out a chef evaluation form after the lesson/demonstration and submit it to SFEE CTS (below).
- Visits may be limited based on the availability of funds.
- Once paired with a school contact teacher/educator to determine the scope of the lesson/demonstration.
- Determine date/time and sign-in procedure/protocol* and supplies needed
- After lesson/demonstration submit an evaluation form and receipt form for reimbursement to SFEE CTS (below).
*Note: Check in procedures may vary from school to school and may take some time. Please familiarize yourself with the school’s procedure/protocol for guests. And arrive early.