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The First-of-Its-Kind School Food Culinary Intensive

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

  • Selma City School District, 
    Selma
  • Pell City School District, 
    Pell City
     

California

  • Yucaipa - Calimesa Joint Unified School District, 
    Yucaipa
  • Galt Joint Union Elementary School District, 
    Galt
  • Bear Valley Unified School District,
    Big Bear Lake
     

Colorado

  • Mesa County Valley School District 51, 
    Grand Junction
  • Littleton Public Schools, 
    Littleton
     

Connecticut

  • Mansfield Public Schools, 
    Mansfield
     

Hawaii

  • Hawaii Department of Education,
    Honolulu
       

Idaho

  • Bonneville Joint School District 93,
    Idaho Falls
  • West Jefferson School District 253,
    Terreton
     

Maine

  • Westbrook School District, 
    Westbrook
     

Massachusetts

  • Hampden Wilbraham Regional School District, 
    Wilbraham
     

Minnesota

  • Moorhead Independent School District 152, 
    Moorhead
     

New Mexico

  • New Mexico School for the Arts,
    Santa Fe
     

New York

  • Victor Central School District,
    Victor
       

Ohio

  • Lebanon City School District, 
    Lebanon
     

Oregon

  • Seaside School District 10, 
    Seaside
     

Texas

  • Farmersville Independent School District, 
    Farmersville
     

Vermont

  • Mount Mansfield Unified Union School District, 
    Jericho
     

Washington

  • Walla Walla Public Schools, 
    Walla Walla
  • West Valley School District 208,
    Yakima
     

Wisconsin

  • Unified School District of De Pere, 
    De Pere
  • Melrose - Mindoro Area School District, 
    Melrose
  • School District of the Menomonie Area, 
    Menomonie
     

 

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.

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