Chef & Child
WSCA is honored with the 2009 Western Regional "Little Oscar Award"
The Little Oscar Awards recognize those chapters that put forth an exceptional effort to advance the mission of the ACF Chef & Child Foundation in its fight against childhood hunger and malnutrition.
“To educate children and families in understanding proper nutrition through community-based initiatives led by American Culinary Federation chef members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition, and obesity.”
Designed to reach children in the 4th and 5th grade, the program was developed in 1989 by professional chefs David Wasson, CWC, and Brad Everett CC, members of the American Culinary Federation / Washington State Chefs Association (Seattle). The Program has been accepted as a national education initiative of The Chef & Child Foundation. It addresses issues of hunger, poverty, and malnutrition of American children and provides nutrition education for children pre-school through 5th grade.
More than 1 in 4 children in America are at risk of hunger. Many children in households of one or two working parents, regardless of income, are required to prepare a meal for themselves, for their brothers and sisters, and sometimes for their entire family.
Chef and Child programs utilize professional chefs in communities across the country as role models and volunteer teachers for young Americans. The program is based on active learning and practice in order to increase self –esteem and nutritional knowledge. The program significantly impacts kids' ability to make healthy choices and prepare healthy meals for themselves and their families.
If you are interested in setting up a program for your school, volunteering your time, making a donation, or if you just want more information contact:
Chairman - Chef & Child: Brandon LaVielle – E-mail
Chef & Child News
On February 14, 2014, Brandon LaVielle, Executive Sous Chef for Emerald Cove Catering, and his pastry team went to Arbor Heights Elementary School in West Seattle where they did a healthy cupcake decorating demo. They made angel food cake cupcakes and gave the students a demo on how to make fresh whipped cream while providing fresh fruit to use for garnish. Pastry Chef Sam gave a quick introduction on the difference between using egg whites and egg yolks and how the calories are different in them both.