Healthy Schools Campaign

Video Spotlight: 'Teaching Children to Make Healthy Choices Should Be a Priority'

Chef Tim Reardon at The Dannon Company, gold sponsor of Cooking up Change, says he's proud to see that HSC's mission aligns with Dannon's. He says: "It's important to give kids what they need to be healthy now as well as educate them on what they need to be healthy in the future."

Check out the rest of the video here:

Plus:

• Chef Stephen Menyhard explains why Cooking up Change is "a phenomenal experience"; here.
• Student Aljibri Reed says winning Cooking up Change allowed him to see his team make a real impact; here.
• Nyah Griffin, a contest alumni and current student mentor gives her perspective on the powerful experience of Cooking up Change; here.
• Chef David Blackmon, CPS program coordinator for culinary arts and hospitality, discusses the ways that Cooking up Change is about more than food in this short video.
• Louise Esaian, logistics officer and head of school nutrition for Chicago Public Schools, explains the power of the contest to help schools win, too, in this short video.
• Chef Jill Houk, cooking contest co-chair, explains the potential of Cooking up Change to raise awareness, in this short video.

Video Spotlight: Cooking up Change is 'a Phenomenal Experience'

We're just days away from our 2010 Cooking up Change event!

Chef Stephen Menyhart will act as the "cheferee" for our 2010 healthy cooking contest, making sure students follow their rules and recipes! (We spoke with Chef Menyhart about his experiences in this Q&A.) In this video, he tells us why Cooking up Change matters so much to the students who participate.

Check out his story:

Plus:

• Student Aljibri Reed says winning Cooking up Change allowed him to see his team make a real impact; here.
• Nyah Griffin, a contest alumni and current student mentor gives her perspective on the powerful experience of Cooking up Change; here.
• Chef David Blackmon, CPS program coordinator for culinary arts and hospitality, discusses the ways that Cooking up Change is about more than food in this short video.
• Louise Esaian, logistics officer and head of school nutrition for Chicago Public Schools, explains the power of the contest to help schools win, too, in this short video.
• Chef Jill Houk, cooking contest co-chair, explains the potential of Cooking up Change to raise awareness, in this short video.

Cooking up Change Q&A with Chef Stephen Menyhart, 'Cheferee' for the 2010 Contest

Today we're spotlighting Cooking up Change supporter Stephen Menyhart. This year he'll act as "Cheferee" of our 2010 contest, making sure all rules and recipes are followed. He's also a former Cooking up Change mentor is currently chef at the Academy of Global Citizenship in Chicago Public Schools. We're thrilled to have his support (and Cheferee skills) for Cooking up Change this year.

  
Stephen Menyhart (left) with the Corliss H.S. team at Cooking up Change 2009

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What is your chef background?

I have been working in the cooking field since I was 19 years old. In 2005, after many years as a restaurant line cook, I completed a bachelor degree at the Center for Inner City Studies, in Chicago.  After graduating, I sought to re-enter the field full time, but from a different angle.

I was directed to Chef Lisa Gershenson at Perspectives Charter School. The chefs at this school were preparing healthy, high quality daily meals for their students. Since then, I made school nutrition my career focus. I managed the cafeteria at Perspectives-Calumet Charter School for one year and worked at the Gary Comer Youth Center for two years. Most recently, I have been working as a culinary trainer within CPS, and also ran a culinary boot camp for school cooks in Rockford, Ill. with my colleague Melissa Ritter.

What does healthy school food mean to you?

To me, healthy school food means offering an abundance of fresh fruits and veggies, eliminating a la carte junk food items; food that does not rely too much on fat, salt and sugar for flavor.

What are your best and worst food memory from your school days?

Best memory:  My mother used to pack me a detailed brown bag lunch most days of the year. My favorite was PB&J, carrot sticks, and juice. Worst memory: Soaking up grease from the pizzas with a napkin before eating. 

What three things can each of us do to ensure that all students get healthy school food every day?

1. Every citizen can press their elected officials for increased funding for child nutrition programs
2. If you’re a parent, get actively involved with your children’s school food service

3. If you’re a food service professional, share your expertise, knowledge and recipes with local schools

Why is Cooking up Change important?

Being a mentor for the last two years has allowed me to see the growth and development of these students. I have seen them progress from having no idea what to do to having a plan. Students learned to work within a team, leaders quickly emerged and all built self-esteem and confidence.

How has being involved with Cooking up Change impacted you?

It has further promoted my desire to improve the health of school nutrition offerings. The students’ energy and enthusiasm for the competition has certainly inspired me in my own professional endeavors.

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Are you ready? Cooking up Change 2010 happens on November 4! Visit www.cookingupchange.org for tickets and more information.