Video Spotlight: The Value of Students Creating Meals for Their Peers

November 03, 2010

Cooking up Change competitors face the same cost constraints and ingredient guidelines that school districts work with every day. Bob Bloomer, regional vice president of Chartwells-Thompson Hospitality, says that Cooking up Change provides an opportunity to highlight this challenge while inspiring students to create great new meals for their peers.

Check out the rest of the video, here:

 

Plus:

  • Chef Patrick Williams, cooking contest co-chair, says that a good school meal gives kids a fair chance at succeeding in the classroom; here.
  • Dan Lesczcewicz, chef instructor at Tilden Career Academy, talks about the behind-the-scenes look at healthy cooking that kids receive through Cooking up Change; here.
  • 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; here
  • 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.