Chef and Child Day at East Broad Elementary School Savannah

1. Chef and Child Day East Broad Elementary School Savannah, Georgia October 16, 2014

2. 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 Day Thursday, 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.

3. 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 Chef Warren AlbunaTournantChef CREATE GearryCaudell Lead Instructor Savannah Culinary Over 35 Student volunteers from Savannah Tech Culinary School, VirginiaCollegeCulinary School and H.V. Jenkins High School Special Thank You to Morrison Healthcare accounts including St Joseph Candler, Hilton Head Hospital, and Effingham Hospital We wish to also thank our local Compass Cross sectors including ChartwellsHigher Education, Bon Appetit, and Crothall.

4. THE MENU Blended Favorites Mushroom Meatballs Served with whole wheat pasta and marinara sauce, topped with parmesan herb blendSautéed Fresh Green Beans Farm Picked Local Haricot Vert sautéed in Extra Virgin Olive OilStrawberry Short Cakes Angel cakes topped with fresh strawberries, fruit compote and whipped creamTossed Leafy Green and Pickled Radish Salad with Homemade Yogurt Ranch Dressing Spring Mix Salad tossed with a Greek Yogurt Ranch Dressing Fresh Baked Rolls Homemade Whole Wheat Rolls Glazed with Honey Butter

5. THE KIDS • At East Broad Elementary School, we served 947school 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.

6. SPONSORS AND AFFILIATES Special thanks to all of the sponsors who donated all of the food for this Chef and Child Event.

7. SPECIAL RECOGNITION