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Our Team


Chef Ann Foundation Staff

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. Click on the images below to learn more about each team member.

Mara Fleishman

Chief Executive Officer

Leslie Stafford

Chief Operating Officer

Brandy Dreibelbis

Director of School Food Operations

Danielle Eliser

Director of Online Programs

Emily Gallivan

Director of Programs

Anneliese Tanner

Director of Research & Assessment

Alison Friduss

Interim Director of Development

Danielle Chandler

Marketing Manager

Sam Hahn

Program Coordinator

Eriko Greeson

Administrative Associate

Imari Whalen

Marketing & Communications Intern

Messa

Salesforce Administrator

Mabel Duffy

Director of Puppy Relations

Allison Madden

Marketing and Programs Support

Allison Johnson

Salad Bar Support

Andrea Vaage

Grant Support


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.

Chef Ann Cooper

President & Founder

Tom Spier

Boulder Food Group

Amy Shipley

Sterling Rice Group

Mark Law

New Seasons Market

Maria Emmer-Aanes

Spiceology

Helene York

Culinary Institute of America

Nathan Irons

Bluestone Life

Smitha Haneef

Harvard University Dining Services

Einav Gefen

Restaurant Associates


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Who We Are

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Our Mission

Ensure that school food professionals have the resources, funding and support they need to provide fresh, healthy, delicious, cook from scratch meals that support the health of children and our planet.

Why School Food Matters

American kids start their life-path in K–12 schools where they learn the skills necessary to thrive & meet their potential. While the country debates the best ways to teach math, science, and English, we spend little to no time on food & nutrition.

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