Impact of Chefs Working in School Nutrition Programs: National Survey

Abstract

To identify the perceived impact of chefs working in School Nutrition Programs on school food quality and variety, student food consumption, program participation, and program finances. The Chefs Move to Schools program was a comprehensive program to address childhood obesity. The program’s aim was to partner chefs with local school food authorities to form collaboration. As the program concluded, schools have continued to involve chefs in local school nutrition programs (SNP) in different capacities. Because the school chef is a burgeoning position in SNP infrastructure, identifying roles and responsibility of chefs working in SNPs is critical. This research was conducted using a multi-phased research approach that included a holistic, multiple-case study design and a national survey. Descriptive statistics included means, standard deviations, and frequencies. Some of the key study findings in this study are: 1. The benefits to hiring a chef include (a) “chefs enhance the reputation and public perceptions of SNPs” (M = 4.34, SD = 0.95); (b) “chefs enhance the food quality of school meals and recipes” (M = 4.25, SD = 0.90); and (c) “chefs develop creative and innovative school menus” (M = 4.22, SD = 0.93). 2. Upon hire, chefs have little training in school meal program administration (17.4% SN management and 22.7% chefs), SNP policy (21.1% SN management and 28.8% chefs), meal patterns for SNPs (22.8% SN management and 25.8% chefs), and USDA foods (25.6% SN management and 27.3% chefs). The findings of the current study suggest that chefs have both a positive impact on meal quality attributes and program operations in SNPs. Additionally, chefs can be supported at the local level by providing training on the SNP operations.