Healthy School Food Pathway Fellowship (2027 cohort applications forthcoming) is sponsored by Chef Ann Foundation with Whole Kids Foundation and others. Fellowship for experienced school food professionals to build skills, network, and lead school food reform, with coursework, site visits, and capstone grant.

Chef Ann Foundation | Fellowship The Chef Ann Foundation promotes whole-ingredient, scratch cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn. Why Cooking in Schools Matters Financials & Annual Reports We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals.

Browse through programs to learn more about our work and apply for a grant. Healthy School Food Pathway California Pre-Apprenticeship Colorado Pre-Apprenticeship New York Pre-Apprenticeship Virginia Pre-Apprenticeship Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.

Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school. Learn more about school food with resources and press materials.

Why Cooking in Schools Matters Everyone has a role to play in transforming school food. Your gift fuels this movement, helping ensure every child has access to healthy, nourishing meals at school. Join us in changing the way we feed our students.

Apply for a grant or program Apply for a grant or program The Chef Ann Foundation promotes whole-ingredient, scratch cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn. Why Cooking in Schools Matters Financials & Annual Reports We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals.

Browse through programs to learn more about our work and apply for a grant. Healthy School Food Pathway California Pre-Apprenticeship Colorado Pre-Apprenticeship New York Pre-Apprenticeship Virginia Pre-Apprenticeship Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.

Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school. Learn more about school food with resources and press materials.

Why Cooking in Schools Matters Everyone has a role to play in transforming school food. Your gift fuels this movement, helping ensure every child has access to healthy, nourishing meals at school. Join us in changing the way we feed our students.

// this is used to replace '{slug}' placeholder in content Healthy School Food Pathway Fellowship Our Fellowship program helps experienced school food professionals realize their visions for healthier, more sustainable, and more equitable school food — both locally in their home districts and at a national scale.

Watch our Voices of the Healthy School Food Pathway Fellowship Webinar to learn more about the program from past and present Fellowship participants. Healthy School Food Pathway Fellowship Our Fellowship program helps experienced school food professionals realize their visions for healthier, more sustainable, and more equitable school food — both locally in their home districts and at a national scale.

Watch our Voices of the Healthy School Food Pathway Fellowship Webinar to learn more about the program from past and present Fellowship participants. Our Healthy School Food Pathway Fellowship is designed for experienced school food professionals committed to driving healthy, sustainable, and equitable school food reform.

The core pillars of the program include: EXPERIENCE - Fellows engage in hands-on learning to gain knowledge they can apply at their home districts. BUILD - Fellows expand their professional network while honing existing knowledge and skills.

LEAD - Fellows develop skills that help them effectively lead a team of school food professionals as well as navigate school food change in collaboration with district administrators, parents, community members, and others. INSPIRE - Fellows acquire a comprehensive understanding of the power of school food within the larger U.S. food system and prepare to confidently inspire and lead school food change.

The core pillars of the program include: EXPERIENCE - Fellows engage in hands-on learning to gain knowledge they can apply at their home districts. BUILD - Fellows expand their professional network while honing existing knowledge and skills.

LEAD - Fellows develop skills that help them effectively lead a team of school food professionals as well as navigate school food change in collaboration with district administrators, parents, community members, and others. INSPIRE - Fellows acquire a comprehensive understanding of the power of school food within the larger U.S. food system and prepare to confidently inspire and lead school food change.

The Fellowship consists of the following: Live virtual learning sessions with pre-reading and homework Food systems coursework supported by a leading academic institution Five online courses through the Chef Ann Foundation’s School Food Institute Asynchronous learning and applied on-site work Five trips for in-person training and relationship-building with a national peer network, including on-site learning with the Culinary Institute of Child Nutrition and two on-site experiences with host school districts Self-led capstone project (includes a grant to support project implementation) In-person capstone presentations and closing celebration The Fellowship consists of the following: Live virtual learning sessions with pre-reading and homework Food systems coursework supported by a leading academic institution Five online courses through the Chef Ann Foundation’s School Food Institute Asynchronous learning and applied on-site work Five trips for in-person training and relationship-building with a national peer network, including on-site learning with the Culinary Institute of Child Nutrition and two on-site experiences with host school districts Self-led capstone project (includes a grant to support project implementation) In-person capstone presentations and closing celebration The Fellowship is an intensive program that can require up to eight hours of learning time per week (except for site visits, which require more time) over 13 months.

All work, except for the capstone project, can be completed during personal time unless previously agreed to by the Fellow’s supervisor.

School Food Learning Topics Nutrition • Policy and Compliance • Procurement • Finances • Facilities • Human Resources • Environmental Sustainability • Marketing • Leadership • Food Systems • Grant Writing and Fundraising • Menu Planning • Culinary Operations School food professionals working under the National School Lunch Program anywhere in the U.S. are eligible to apply for the Fellowship.

Successful applicants typically have experience in school food service as an assistant director, head chef, area supervisor, or other similar mid- to upper-level positions. Applications from individuals in a director-level position will also be considered if they are newer to the role and/or operate in a small district.

School food professionals working under the National School Lunch Program anywhere in the U.S. are eligible to apply for the Fellowship. Successful applicants typically have experience in school food service as an assistant director, head chef, area supervisor, or other similar mid- to upper-level positions.

Applications from individuals in a director-level position will also be considered if they are newer to the role and/or operate in a small district. The 2026 Fellowship application is now closed. The application for the 2027 cohort will open next summer.

The 2026 Fellowship application is now closed. The application for the 2027 cohort will open next summer. Frequently Asked Questions (FAQs) If you have a question that isn’t answered here, you can contact us by emailing fellowship@chefannfoundation.

org. Can you provide more detail on what each program component entails and when they take place? The program schedule is subject to change, but the finalized schedule will be shared with selected applicants in November so that they can confirm their availability prior to accepting their place in the program.

~30 virtual live learning sessions Fellows participate in live virtual learning sessions on Zoom most Tuesdays from 3 pm Pacific/4 pm Mountain/5 pm Central/6 pm Eastern - 6 pm Pacific/7 pm Mountain/8 pm Central/9 pm Eastern time. These sessions are led by expert content leads from Chef Ann Foundation and beyond who cover a range of topics, including procurement, finance, DEIB, sustainability, and more.

School Food Institute: Each Fellow will complete a Silver Certificate through the Chef Ann Foundation’s School Food Institute , which includes our School Food 101 course, as well as 4 additional courses of their choosing. Fellows will enroll in their School Food Institute courses at the start of the program in January 2026, and will complete them at their own pace by December 31, 2026.

Sustainable Food Systems Change for School Food Professionals micro-certificate: This micro-certificate, offered through Arizona State University’s Swette Center for Sustainable Food Systems , explores the role of school food programs in the broader U.S. Food System.

From shaping young palates and improving childhood nutrition to supporting local agriculture and reducing food waste, school food programs have the potential to drive meaningful change at every level. Fellows will enroll in the micro-certificate at the start of the program in January 2026, and the modules will be introduced throughout the Fellowship program. Fellows will complete the micro-certificate by December 31, 2026.

Four in-person learning trips Fellows participate in 4 three- to four-day in-person learning trips throughout the program, tentatively scheduled for early March, early April, early May, and mid-October. These trips provide hands-on learning experiences and intensive professional development.

Site Visits: Fellows visit two school districts across the U.S. that excel in scratch cooking to experience another school meal program in operation and spend valuable time with the district’s team. Fellows are assigned to districts in groups of 4-5 based on their learning goals and the strengths of the host district.

Leadership Development Intensive: Fellows attend a three-day workshop with Results Coaching Global to deepen their leadership capacity through coaching skills. Culinary Training: Fellows participate in a two-day culinary training with the Culinary Institute of Child Nutrition . CAF covers transportation, lodging, and meals for all trips (via reimbursement, unless upfront costs pose a burden) and coordinates travel logistics.

Fellows complete two projects throughout the Fellowship year, a group policy project and a self-led Capstone Project. Group Policy Project: Fellows are assigned to small groups to research and present on a policy topic related to school food at the local, state, or national level. The project culminates in a presentation and one-pager that summarizes their findings and recommendations.

Capstone Project: Each Fellow designs a project to advance scratch cooking in their district with the support of a $5,000 stipend from CAF. After receiving approval from CAF and their supervisor, Fellows dedicate approximately 50 hours to implement their project. The Fellowship concludes with a special in-person gathering where Fellows present their capstone projects and are celebrated for their hard work over the year.

What is the approximate weekly time commitment? Fellows can expect to spend about eight hours per week on the Fellowship. The three-hour virtual live learning sessions are included in those eight hours.

While how those eight hours are spent will vary from week to week, one example of a typical week would be one hour of pre-work, three hours in the live learning session, one hour of homework, and two to three hours of asynchronous learning (i.e., School Food Institute coursework) or project work. Weeks that include travel will exceed the usual eight hours. Is there a cost involved, and if so, what is the cost?

There is no cost to Fellows or their districts to participate in the Fellowship. All expenses for program-related travel (i.e., flights, rental cars, lodging, meals, etc) are covered. I work at a charter school.

Would I be eligible to apply? The baseline eligibility criteria is working at a school food service/nutrition department that is operating under the USDA National School Lunch Program (NSLP). Would the Fellowship be appropriate for someone who is already a district school food service/nutrition director but wants to convert their program to scratch cooking?

What about someone who is a manager or similar position from a district that is already doing a lot of scratch cooking? We will consider individuals who are already directors at smaller districts or who need additional knowledge, skills, and experience to transition their program to scratch cooking. Similarly, we will consider up-and-coming leaders at districts that are farther along the scratch cooking continuum.

We anticipate selecting a cohort of Fellows from districts that are diverse in terms of size and current level of scratch cooking. The key factors are self-operated programs (as opposed to operated by a food service management company) and a desire to improve the quality of school meals through scratch cooking. Are Fellows free to pick their own capstone projects, and are there specific guidelines for that project?

During the first half of the Fellowship, the capstone project goals, guidelines, and expectations will be covered in depth. At a high level, Fellows are free to select their own topic as long as it fits the project timeline and budget, strengthens scratch cooking in their district and advances their leadership skills.

The project must be approved by the Chef Ann Foundation and the Fellow’s supervisor before the capstone stipend ($5,000) will be disbursed to the Fellow’s district.

Cambridge Public Schools (MA) Marysville Joint Unified School District (CA) Washington Unified School District (CA) Wayzata Public Schools (MN) Minneapolis Public Schools (MN) Holmen School District (WI) Monona Grove School District (WI) Alhambra Unified School District (CA) Morgan Hill Unified School District (CA) Portland Public Schools (OR) Banta Unified School District (CA) Lodi Unified School District (CA) DC Public Schools (Washington, DC) Magdalena Municipal Schools (NM) Madison Metropolitan School District (WI) Menifee Union School District (CA) Long Prarie-Grey Eagle Schools (MN) Selah School District 119 (WA) Baltimore City Public Schools (MD) Farmington Municipal School District 5 (NM) Gridley Unified School District (CA) Galt Joint Union Elementary School District (CA) Ocean View School District (CA) Worcester Public Schools (MA) Eastern Allamakee Community Schools (IA) Live Oak Unified School District (CA) Avondale Elementary School District 44 (AZ) Aaron Shipp, Weld County School District 6 Greeley (CO) Akasha Anderson-Nelms, KIPP NYC (NY) Ana Bush, San Ysidro School District (CA) Beth Bailey, Humboldt County Office of Education (Juvenile Hall) (CA) Bryanna Ippolito, Acton Boxborough Regional School District (MA) Chelsey Bennett, Monona Grove School District (WI) Christy Nezgodinsky, Pointe Coupee Parish School Board (LA) Jennifer Hutchinson, Barre Unified Union School District (VT) Jennifer Ruiz, Hacienda La Puente Unified School District (CA) John Haley, Salamanca City Central School District (NY) Jorie Gronek, Boulder Valley School District (CO) Judith Crumpler, Bear Valley Unified School District (CA) Judy Mireles, Menifee Union School District (CA) Maraiah Popeleski-Tilley, Mansfield Public Schools and Region 19 High School (CT) Melissa (Missy) Terrell, Pittsburgh Public Schools (PA) Mike Bottarini, Willows Unified School District (CA) Muhamed Yasin, Napa Unified School District (CA) Randy Rios, Lodi Unified School District (CA) Shawn Marie Rivera, Sacramento City Unified School District (CA) Toni Jackson, Trimble County Public Schools (KY) Kelli Seidel, San Juan Unified School District (CA) Alonso Alonso, San Bernardino City Unified School District (CA) Barbara Macleod, Boulder Valley School District (CO) Brittney Rodriguez, Hacienda La Puente Unified School District (CA) Christina Lawson, Western Placer Unified School District (CA) Erin Camacho, Commonwealth of the Northern Mariana Islands Public School System (NMI) Iris Tirado, Concordia Charter School (AZ) Jason Tepper, Alexandria City Public Schools (VA) Josie Perez, Redlands Unified School District (CA) Juan Lopez, Mission Consolidated Independent School District (TX) Kelsey Berrini, Evanston Township High School District (IL) Liz Estavillo Valdez, Bassett Unified School District (CA) Nick Dramis, Marysville Joint Unified School District (CA) Nick Vedia, Virginia Beach City Public Schools (VA) Randal Lane, West Contra Costa Unified School District (CA) Renee Swank, Norfolk Public Schools (VA) Rhima Ramirez, Twin Rivers Unified School District (CA) Richie Wilim, Vacaville Unified School District (CA) Shana Cash, Purdue Polytechnic High School District (IN) Tricia Kastelitz, Suffolk Public Schools (VA) Warren Ryan, San Bernardino City Unified School District (CA) From Garden to Table in the Hall Local school chef selected for prestigious national fellowship Three local school officials win CAF fellowships The Healthy School Food Pathway Fellowship is open to school food professionals across the country thanks to the program’s founding partners, Whole Kids, a pillar of the Whole Foods Market Foundation, and the State of California, as well as support from the Waverley Street Foundation and the Sub-Zero Group Foundation.

The Fellowship is part of the California Workforce Development Board’s High Road Training Partnerships, which is funded through the Department of Education. Salad Bars to Schools (SB2S) supports schools in expanding their commitment to serving fresh fruits and vegetables by donating salad bars to school districts across the United States.

The School Food Institute gives school food service professionals and childhood nutrition advocates the in-depth training, operational skills, and strategic vision necessary to make school food fresh, healthy, and sustainable.

The Lunch Box is an online resource that is dedicated to supporting school districts and food service teams in transitioning their food programs from relying on processed foods to incorporating scratch cooking and fresh ingredients. School Food News Updates and opportunities for school food changemakers. The Lunch Box Recipes, resources, and opportunities for school food professionals.

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