Board of Directors
The Chef Ann Foundation (CAF) is a registered, tax-exempt 501(c)3 nonprofit organization, governed by a dedicated Board of Directors who share our mission. Our diverse board supports the growth of our foundation by offering guidance in key areas. Click on each name below to read more about these accomplished individuals.
Ann Cooper, President & Founder
Visit the Chef Ann page to learn about her career, books, consulting work, and upcoming speaking engagements.
Chef Bonnie Moore has over 25 years of experience as a culinary visionary, industry strategist, chef, and educator. As Founder and President of Moore Impact, she works with hospitality leaders to deliver clear strategies, creative solutions, and pathways for growth. Formerly the executive sous chef at the renowned Inn at Little Washington, she continues to consult with the Inn on special projects and business development. As Executive Chef of Global Food & Nutrition, she developed sustainable strategies for integrating U.S. commodities into the diets of developing countries and traveled internationally to conduct food demonstration classes and cooking workshops as part of food aid programs. Bonnie has brought her passion for food, agriculture, and wellness to live audiences around the United States through her classes at Blackberry Farm, L’Academie de Cuisine, Sur la Table, and various speaking engagements at national conferences.
Bonnie earned degrees in culinary arts from Johnson & Wales University and in pastry arts from L’Academie de Cuisine. As Past President of Women Chefs and Restaurateurs, she is a mentor to women in the restaurant industry and continues to promote women as role models to inspire future generations of culinarians.
Patrick O’Kelly, Treasurer
Since 1981, Pat has been Certified Public Accountant and Principal of Cahill O'Kelly and Associates in Boulder, CO. Pat is one of the owners and participants of the world class Colorado music festival in Telluride, Planet Bluegrass.
Rodney K. Taylor
Rodney K. Taylor is Director of Nutrition Services for the Riverside Unified School District (RUSD), in Riverside, California. A noted pioneer and expert in farm-to-school salad bars, he is particularly known for establishing the Farmers’ Market Salad Bar program in 1997 as Director of Food and Nutrition Services in the Santa Monica-Malibu Unified School District (SMMUSD). As a result of this and other programs in SMMUSD and RUSD, Rodney is frequently invited to speak at workshops, participate in panels, conduct trainings, and speak directly to governing agencies and officials.
Rodney was appointed by the governor to serve on the California State Board of Food and Agriculture. He has also served on the UC President’s Advisory Commission for Agriculture and Natural Resources since 2005, and serves as Ambassador for the California Healthy Kids Resource Center.
Karen Trilevsky has promoted social responsibility, sustainability, positive impact, and entrepreneurship for more than 20 years. She created FullBloom Baking Company, a fast-growing company with more 250 employees, based on the belief that a business can lead the way to: better communities, harmony with the environment, and a better life for workers. Her delicious, naturally made products and celebrated 95,000 square foot Platinum LEED-certified baking facility helped her partner with well-respected companies including Starbucks, Jamba Juice, Trader Joes, and Whole Foods.
In 2012, Karen was recognized as a Champion of Change by President Barack Obama for her work demonstrating that corporate environmental leadership makes sense, both for business and for American communities.
People Magazine named Karen a “Hero Among Us” for her decade-long innovative Smart Cookie Scholarship program, which prepares first generation Latina and Latino immigrants for educational success by providing scholarships to help students complete Associate, Bachelor’s, and Master’s Degrees. The program also provides mentors, advising, personal development and enrichment activities, networking opportunities, and other scholarship events to ensure students succeed at the university level and beyond. To date, almost 100 students have earned their degrees through this vertically integrated program.
In 2012 Karen sold her award-winning company to Swiss food conglomerate Aryzta AG.
In addition to CAF, Karen currently sits on the boards of the Smart Cookie Scholarship Fund and GoVoluntr a social network that connects volunteers, nonprofits, and businesses together. A TEDx speaker, she graduated from UCLA's Entrepreneurship Program.
Emily Friedberg helps organizations leverage their ability to market and to increase brand awareness by harnessing the power of technology. She drives development in the product-marketing arena by utilizing a macro-level systems approach coupled with the ability to translate complex concepts into micro-level details, resulting in sustainable/systemic and effective programs. By building strong partnerships, she continues to refine her expertise in product marketing with an acute focus on data-driven results and efficiencies. Prior to moving her focus to smaller technology start-ups, Emily spent 14 years working in large technology companies. She has been and continues to be dedicated to creating excellent customer experiences and exceeding customers’ expectations.
Emily holds a BS in Information Systems and a MS in Telecommunications from the University of Colorado, Boulder.
Barbara serves as executive director for the Life Time Foundation, whose mission is to inspire healthy people and a healthy planet by improving children’s nutrition – one school lunch at a time. Life Time Foundation's nutrition philosophy includes encouraging school districts to cook more food from scratch, and eliminate the following 7 ingredients: high fructose corn syrup, artificial colors, artificial sweeteners, artificial preservatives, Trans fats, hormones and antibiotics and bleached flour. Barb believes that by eliminating these ingredients of concern, we will help to reduce the incidence of diabetes and obesity, kids will perform better in school and lead healthier lives.
Prior to her work with Life Time, Barbara oversaw development for national non-profits, including the Make-A-Wish Foundation, Starkey Hearing Foundation, and Children’s Cancer Research Fund. Barbara has a degree in Journalism from University of St. Thomas, St. Paul, MN.
Helene serves as Guckenheimer’s Chief Innovations Officer, leading the interdisciplinary Operations Excellence Group, comprised of the Culinary team, the Merchandising & Standards team, the Food Lab, and the Continuous Process Improvement Team. A 25+ year food service industry veteran, Helene is a chef who grew into an operational executive. She is a former President of Women Chefs and Restaurateurs (WCR), a former board member of the Chefs Collaborative and an advisory board member for the Southern California School of the Culinary Arts. She has also been recognized by the Beard Foundation’s Great Regional Chefs series.
Raised in Philadelphia, Helene’s first job was working in her family’s pizza shops. She attended Penn State for Restaurant and Hotel Management and started her culinary career with high-end convention hotels. Then she moved to San Diego in 1987 as a concept R&D chef in corporate dining and joined Bon Appetit (BA) in 1996, at The Getty in Los Angeles. Just prior to joining Guckenheimer, Helene was serving as BA’s Regional Vice President of Google Global Accounts.
Tom Spier is the Founder and Managing Partner of Boulder Food Group. Tom previously co-founded EVOL Foods and was the COO of Bear Naked Granola during its rapid expansion. Under Tom’s management, both EVOL and Bear Naked were successfully sold to public companies. Additionally, Tom proudly serves on two food focused non-profit boards, the Growe Foundation and Organic Voices (Just Label It). The Growe Foundation focuses on experiential learning opportunities for children through Boulder Valley School District. Organic Voices has a dual mandate, specifically 1) to promote the growth of organic food and 2) to work at the federal level to achieve mandatory labeling of genetically engineered foods. Tom was born and raised in Santa Fe, NM. He attended Santa Fe Preparatory School and then Vanderbilt University where he graduated magna cum laude with dual degrees in Economics and Spanish. Tom lives in Boulder, CO with his wife and two sons.
Our dedicated staff is integral to running the day-to-day operations of CAF and delivering our mission by continuously growing our reach, capabilities, and available resources.
Mara Fleishman, Chief Executive Officer
After becoming involved in school food as a concerned parent, Mara Fleishman served on the CAF board of directors from the very beginning, then transitioned to Executive Director in March of 2013. She is now the Chief Executive Officer of the Foundation. In this role, Mara supervises all CAF staff and is responsible for program development and oversight, national partnerships, strategic planning, and organizational growth. Mara has nearly 20 years of experience working in natural products including 12 years with Whole Foods Market where she served most recently as National Director of Partnerships. She is dedicated to educating people regarding the benefits of healthy food, and has spoken about sustainable business practices on panels at Yale University and at the University of Colorado’s Leeds School of Business where she was a guest lecturer. In addition to CAF, she has held board seats at The Growe Foundation, the Kitchen Community, and Naturally Boulder. Mara’s background in marketing and partnerships, combined with her expertise in natural and organic food and her advocacy efforts to improve school food, uniquely position her to lead CAF through its growth and expansion in the coming years.
Favorite school lunch: Sweet & Sour Chicken
Favorite way to keep healthy: Mostly eat plant-based foods, lots of rest, regular exercise and lots of laughing.
Beth Collins, Director of Operations
Chef Beth Collins is a principal and partner with Chef Ann Cooper at Lunch Lessons, LLC, a consulting firm that provides assessments, workshops, trainings, technical assistance and speaking programs to communities seeking to shift their school meal programs to “real” scratch-cooked food. Since 2006, Beth has performed school food assessments and provided technical assistance to school districts in California, Colorado, Mississippi, Michigan, Wisconsin, New York and, most recently, for Baltimore City Public Schools. Beth also consults for Live Well Colorado, conducting school meal assessments and food service director workshops as part of the LiveWell@School program.
Beth, along with Chef Ann, is the lead developer of The Lunch Box. She served as F3’s executive director from 2010 to 2013. Beth is a trained chef with over 20 years in the industry. She started her culinary career in New York City in 1995, learning her craft from chefs Lidia Bastianich and Michel Nishan before heading to East Hampton, NY in 2000 to feed students fresh locally grown food at the Ross School with Chef Ann Cooper. Beth and Ann have been working together ever since, and together they are dedicated to the mission of bringing fresh, real food to all kids in schools.
Favorite school lunch: A salad bar meal
Favorite way to keep healthy: Mountain bike racing
Curry Rosato, Programs Director
Curry Rosato joined the CAF team in October 2015 after working with Chef Ann as the Program Director at the Boulder Valley School District's School Food Project. Now serving as the Program Director for Chef Ann Foundation, Curry oversees The Lunch Box, Let's Move Salad Bars to Schools, Healthy Breakfast for Kids, Project Produce, Parent Advocacy Initiative and School Food Support Initiative. As Program Director, she is responsible for implementation and management of CAF's programs including grant administration and technical assistance coordination. She particularly loves receiving and sharing stories from schools that have benefited from our programs and grants and enjoys collaborating with CAF program partners. With a career focused in environmental sustainability for schools, Curry has been developing and managing non-profit and government K-12 sustainability education programs for nearly two decades.
Curry received her undergraduate degree in Environmental Sciences from the University of Virginia and a Masters in Education from the University of Colorado. As a mother, Curry's commitment to making healthy, nutritious and delicious food accessible for all children is both a professional and personal passion.
Favorite school lunch: Asian Noodles
Favorite way to keep healthy: I love trail running, hiking, biking, skiing, tennis, gardening and cooking delicious meals with my family.
Emily Miller, Marketing & Education Manager
Emily joined the Chef Ann Foundation in September 2014 and focuses on marketing, public relations and grant administration. Her responsibilities include overseeing CAF's social media presence and website content, coordinating outreach initiatives and awareness campaigns, and managing CAF's Let's Move Salad Bars to Schools grant. Emily believes that our current food system, which puts emphasis on highly processed and unwholesome foods, is damaging our bodies, minds and futures. Through her work and personal life, Emily strives to educate the public about why eating healthfully, locally and consciously matters, and thinks the best place to start is with our kids! Before joining the Chef Ann Foundation, Emily was on the sales team for a Hudson Valley wholesale distributor, whose emphasis was providing fresh, local, sustainable food to New York State. Emily earned her Bachelor's degree from the University of Pennsylvania.
Favorite school lunch: Turkey Rueben
Favorite way to keep healthy: I love using fresh and in-season ingredients in my cooking. I also think yoga and biking are both great ways to relax and stay in shape.
Emily Gallivan, Administrative and Programs Associate
Emily joined the Chef Ann Foundation in February 2016 and assists with grant processing, program management, and keeping things running smoothly in the office. Emily believes that food is a central aspect to everyday life and all children should have access to not just food, but good healthy food and knowledge regarding that food. Emily received her M.A. in Food Studies where she spent time studying food through various disciplines, including business, culture, history, sustainable agriculture, and the journey food takes from production to consumption. She also spent time researching the potential of farm-to-school programs and agritourism connecting local farmers with consumers. She has experience working in a variety of small food businesses that focus on regional ingredients including restaurants, cheese shop, and distillery.
Favorite school lunch: Veggie Burger
Favorite way to keep healthy: I enjoy playing tennis, swimming, roaming about on long walks, and eating a variety of fruits and vegetables.
Meghan Brenner, Programs Director
Meghan joined the Chef Ann Foundation in October 2016 and focuses on implementation and management of the School Food Online Learning Program, launching in summer 2017. Meghan is passionate about nutrition and health and believes that broader access to healthy, unprocessed food supports the wellness of both our communities and our planet. Before coming to the Chef Ann Foundation, Meghan worked at the University of Denver -- Colorado Women's College supporting curriculum development and academic services for classroom and online learning. Meghan earned her bachelor's degree in Sociology and Spanish and her master's degree in International Administration, both from the University of Denver.
Favorite School Lunch: Chicken Fajita
Favorite Way to Stay Healthy: I love staying active by hiking, climbing, skiing, snowshoeing, and enjoying the beautiful Colorado outdoors. I also love growing my own vegetables and herbs and trying new healthy recipes with friends and family.
Meet Chef Ann Cooper
Chef Ann Cooper is an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for kids.