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Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

CHEF ANN FOUNDATION

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"In the beginning, I had to push the rock up the hill, but we as a nation are opening our eyes together now. The country is really more supportive, there are more ambassadors for a healthy future." 

 Cecile Cremer  Xiao-Er Kong

W

e are becoming increasingly aware that the way we eat is not the healthiest way there is. Unhealthy habits have colored our society for many years, but we cannot deny 

their effects any longer. Society, including our youth, needs to drastically change the way we consume and what we consume.

Let us introduce Chef Ann, a pioneer in healthy food. Ann Cooper is the founder and president of the board at the Chef Ann Foundation, a foundation that is propagating her vision that no child should be hungry or unhealthy. She is actively promoting shifting diets and serving healthy food at schools.

A

nn got into food about twenty years ago and first worked in restaurants, hotels and even on a cruise ship catering over 20.000 people at the same time. After gaining her fair 

share of experience she wanted to try it herself and opened her own white table card restaurant.

Totally immersed in the World of Food, and not unknown in that specific scene either, Ann was asked to take over the catering of a private school in New York in 1999. “In the beginning I was not interested at all, but I thought it would yield me with the right amount of publicity”. When she discovered the task was to make the food at the school healthier rather than just feed the kids, her interest was awakened.

Several schools followed, Ann wanted to grow the movement of healthy food for kids and the Foundation was slowly born. The Chef Ann Foundation currently provides over 52 schools with healthy food. Every single school day, thousands of kids can enjoy 14,000 regionally sourced meals made from scratch. 

N

ext to preparing healthy meals, the Foundation also informs and educates companies, professionals and other institutions about healthy food at schools. Ann and her team have a very 

explicit opinion about healthy food; “We should eat as much from scratch as possible, raw food, plant forward diet, and not pre-made food. Chef Cooper believes that people should start cooking again as highly processed food is bad for our health. She doesn’t believe that people don’t have time to cook, because with the technological development there are enough tools to cook whole ingredients without losing the time we need for our busy lives. 

The foundation offers three main products. The first is The Lunchbox, which is an online resource that is designed specifically to support schools transition their food programs from processed foods to scratch cooking with fresh ingredients. The Salad Bars to Schools is the part that focuses on bringing more fruit and vegetables into school meals. Lastly there is the Get Schools Cooking program, to provide school districts with individualized technical support to begin their journey towards cooking from scratch.

"America is the most obese country in the world, but awareness is increasing. We cannot close our eyes, we must start with kids. Our foundation is not a perfect system, but we are making the first steps."

W

When asking Ann about her recipe for success, she answers that she has always been very entrepreneurial and that she has always had the urge to help kids. She believes 

this drive and her persistence is what make her initiatives effective. “In the beginning, I had to push the rock up the hill, but we as a nation are opening our eyes together now. The country is really more supportive, there are more ambassadors for a healthy future”.

Regarding the Future of Food Ann believes that we need to educate people more. Although awareness is growing, there is still a lot to win. More and more brands are embracing healthier habits, because they know they have no chance to survive otherwise. “I’m very hopeful about the future, we have a long way to go, but we have to”.

Photo by Van den Oever

Photo by Van den Oever

CHEF ANN FOUNDATION

W

e are becoming increasingly aware that the way we eat is not 

the healthiest way there is. Unhealthy habits have colored our society for many years, but we cannot deny their effects any longer. Society, including our youth, needs to drastically change the way we consume and what we consume.

Let us introduce Chef Ann, a pioneer in healthy food. Ann Cooper is the founder and president of the board at the Chef Ann Foundation, a foundation that is propagating her vision that no child should be hungry or unhealthy. She is actively promoting shifting diets and serving healthy food at schools.

"In the beginning, I had to push the rock up the hill, but we as a nation are opening our eyes together now. The country is really more supportive, there are more ambassadors for a healthy future." 

A

nn got into food about twenty years ago and first worked in 

restaurants, hotels and even on a cruise ship catering over 20.000 people at the same time. After gaining her fair share of experience she wanted to try it herself and opened her own white table card restaurant.

Totally immersed in the World of Food, and not unknown in that specific scene either, Ann was asked to take over the catering of a private school in New York in 1999. “In the beginning I was not interested at all, but I thought it would yield me with the right amount of publicity”. When she discovered the task was to make the food at the school healthier rather than just feed the kids, her interest was awakened.

Several schools followed, Ann wanted to grow the movement of healthy food for kids and the Foundation was slowly born. The Chef Ann Foundation currently provides over 52 schools with healthy food. Every single school day, thousands of kids can enjoy 14,000 regionally sourced meals made from scratch. 

N

ext to preparing healthy meals, the Foundation also informs and 

educates companies, professionals and other institutions about healthy food at schools. Ann and her team have a very  explicit opinion about healthy food; “We should eat as much from scratch as possible, raw food, plant forward diet, and not pre-made food. Chef Cooper believes that people should start cooking again as highly processed food is bad for our health. She doesn’t believe that people don’t have time to cook, because with the technological development there are enough tools to cook whole ingredients without losing the time we need for our busy lives. 

The foundation offers three main products. The first is The Lunchbox, which is an online resource that is designed specifically to support schools transition their food programs from processed foods to scratch cooking with fresh ingredients. The Salad Bars to Schools is the part that focuses on bringing more fruit and vegetables into school meals. Lastly there is the Get Schools Cooking program, to provide school districts with individualized technical support to begin their journey towards cooking from scratch.

"America is the most obese country in the world, but awareness is increasing. We cannot close our eyes, we must start with kids. Our foundation is not a perfect system, but we are making the first steps."

W

When asking Ann about her recipe for success, she answers that she 

has always been very entrepreneurial and that she has always had the urge to help kids. She believes this drive and her persistence is what make her initiatives effective. “In the beginning, I had to push the rock up the hill, but we as a nation are opening our eyes together now. The country is really more supportive, there are more ambassadors for a healthy future”.

Regarding the Future of Food Ann believes that we need to educate people more. Although awareness is growing, there is still a lot to win. More and more brands are embracing healthier habits, because they know they have no chance to survive otherwise. “I’m very hopeful about the future, we have a long way to go, but we have to”.

Lees verder

 Cecile Cremer  Xiao-Er Kong

Photo by Van den Oever

Photo by Van den Oever