The First-of-Its-Kind School Food Culinary Intensive
September 01, 2026 | By Dani Chandler
Join us in welcoming the inaugural cohort of our Starting from Scratch initiative, which will kick off in November 2026.
At the Chef Ann Foundation, our mission is to ensure that school food professionals have the resources, funding, and support they need to provide fresh, delicious, cooked-from-scratch meals that support the health of children and our planet. A critical step in achieving this is phasing out ultraprocessed foods (UPFs) that dominate too many school meal programs. By giving food service teams hands-on culinary skills and operational tools, we empower districts to replace UPFs with fresh, scratch-cooked recipes.
Starting From Scratch is a first-of-its-kind, hands-on immersive experience designed specifically for the trailblazers of school food to do just that. Over four days in Boulder, CO, food service leaders from 25 districts across 17 states will work alongside the Chef Ann Foundation team and peer professionals to build culinary skills, optimize operations, and craft a customized Scratch Cooking Operational Roadmap.
Together, this cohort expands the reach of fresh, scratch-cooked meals to more than 271,000 students nationwide.
Starting From Scratch is a first-of-its-kind, hands-on immersive experience designed specifically for the trailblazers of school food to do just that. Over four days in Boulder, CO, food service leaders from 25 districts across 17 states will work alongside the Chef Ann Foundation team and peer professionals to build culinary skills, optimize operations, and craft a customized Scratch Cooking Operational Roadmap.
Together, this cohort expands the reach of fresh, scratch-cooked meals to more than 271,000 students nationwide.
Why We’re Hosting This Event
We’re trading traditional lecture halls for real-world school kitchens to solve the unique challenges of high-volume, scratch-made cooking. This training is built by school food professionals, for school food professionals who understand the day-to-day realities of service.
Participants will work directly inside active school kitchens, mastering culinary techniques and batch-cooking methods that stand up to the speed of a lunch rush. By analyzing their own district's financial and menu data, food service leaders will construct an actionable operational roadmap to systematically replace UPFs with fresh, scratch-cooked recipes. Above all, attendees will work side-by-side with a room of peers committed to the exact same goal: advancing scratch cooking one step, and one meal, at a time.
Meet the Participants
Alabama
California
Colorado
Connecticut
Hawaii
| Idaho
Maine
Massachusetts
Minnesota
New Mexico
New York
| Ohio
Oregon
Texas
Vermont
Washington
Wisconsin
|
When you bring passionate school food leaders together in live kitchens, real transformation happens. Starting From Scratch equips operators with the practical training, culinary techniques, and peer support to replace ultraprocessed foods with real, scratch-cooked meals for their students. It's more than a four-day intensive—it's a movement.
Following the intensive, districts will receive a full year of guidance through our Community of Practice to turn their roadmaps into reality. Learn more about the initiative.
The Starting From Scratch: A School Food Culinary Intensive is made possible by the Chef Ann Foundation's Catalytic Fund. This strategic fund supports our mission to ensure school food professionals have the resources and hands-on support they need to transition to whole-ingredient, scratch cooking. By investing in this Intensive, the Catalytic Fund drives systemic change, empowering districts to move away from processed 'heat-and-serve' models toward fresh, healthy meals that support the well-being of both children and our planet. To learn more about the Catalytic Fund, contact info@chefannfoundation.org.