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HEALTHY KIDS SUMMIT: CHOICES FOR OUR FUTURE A National Virtual Culinary Leadership Summit

PRESENTER BIOGRAPHIES

LAURA BENAVIDEZ, MBA is the executive director of food and services for Boston Public . She is responsible for the $38 million organization inclusive of all operations and logistics at over 120 locations, with more than 520 support and staff combined. Laura’s experience includes working in large urban districts including Los Angeles Unified, where she served 11 years as deputy director over operations, logistics, and procurement. Laura is committed to nutrition and the continuation of a program in Boston that can one day be the number one program in the . She has a bachelor of science in and technology with a minor in nutrition and a master’s degree in business administration with a focus on organizational behavior. (Boston, MA)

JACQUELYN CHI, MA is director of programs and special projects for the Strategic Initiatives Group at The Culinary Institute of America (CIA). In this role, Jacquelyn oversees the Flavor Summit retreat, targeting food and beverage executives in the hotel, resort, cruise line, casino, and upper-tier multi-unit sector; and co-directs the Global Plant-Forward Culinary Summit, a deep dive into plant-forward culinary and R&D strategy, drawing upon the work of the college’s of Change initiative and longstanding Worlds of Flavor International Conference and Festival. She also previously directed initiatives exploring the intersection of technology, behavior, design, and food; and culinary excellence and cultures of innovation in retail . In 2013, Jacquelyn project-managed the CIA’s first mobile app which won the 2013 Cvent Plannie Award for Best Use of a Mobile App. Prior to joining the CIA in 2012, Jacquelyn earned a bachelor’s degree in radio-television-film from Northwestern University, and a master’s degree in international communication from American University, where she researched food as a tool of public diplomacy and the social construction of authenticity in foreign experiences. A third-generation food professional, Jacquelyn has also served as photographer and videographer for a Turkish coffee truck diplomacy project; managed social media for a start-up food company; and worked in a chocolate factory. (Napa, CA) @jaxiecracks

CHELA COOPER ‘05 is a child nutrition programs operations specialist for the Maryland State Department of Education, Office of School and Community Nutrition Programs. She is a graduate of the baking and pastry certificate program at The Culinary Institute of America. (Baltimore, MD)

*** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 1 of 10 © 2020 The Culinary Institute of America. All rights reserved. BRANDY DREIBELBIS is the director of school food operations for the Ann Foundation, and director of food services for NOSH at the Napa Valley Unified School District. Brandy was hired as director in Napa to transition the department from an out- sourced food services program to a scratch cooked, self-operated program. Prior to moving to Napa, Brandy was the chef/district manager of the School Food Project for the Boulder Valley School District in Boulder, CO. The School Food Project at Boulder Valley School District is one of the top-rated school programs in the country. Brandy is the former executive chef of the flagship Whole Market Pearl Street in Boulder, Colorado. Prior to moving to Colorado, Brandy was the executive chef of the award- winning Blue Moon in Rehoboth Beach, Delaware. She received her B.S. in hotel, restaurant, tourism management from East Stroudsburg University and her degree from Culinary School of the Rockies. Brandy is committed to creating a model healthy school lunch program and is an advocate for healthy food for school children. (Napa, CA)

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA). He oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Worlds of Flavor International Conference & Festival (now in its 22nd year), as well as a portfolio of and leadership initiatives including Menus of Change and Healthy , Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the recently launched annual Global Plant-Forward Culinary Summit and Plant-Forward digital media platform. Co-developer of the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center, with its focus on the healthy, traditional Mediterranean Diet and regional food studies—and a strategic advisor to the European-based EAT Foundation, Greg works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. He served on the National Academy of Medicine’s Committee on Strategies to Reduce Sodium Intake in the United States (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. (Sacramento, CA) @CIALeadership

WHITNEY ELLERSICK, MS, RD is nutrition services senior director at Portland Public Schools (PPS). Whitney graduated from University of California, Davis and Oregon Health and Science University. Since 2008, Whitney has been a preceptor and guest lecturer, and in 2013 was nominated for the National Outstanding Preceptor Award. Whitney has been an Oregon Academy of Nutrition and Dietetics board member for the past 7 years. In 2011, Whitney was recognized by Food Service Management Magazine in *** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 2 of 10 © 2020 The Culinary Institute of America. All rights reserved. the feature 30 Under 30; in 2014 she was recognized as Young of the Year by Oregon Academy of Nutrition and Dietetics; and she was featured in The Profession of Dietetics: A Team Approach. Under Whitney’s leadership, PPS Nutrition Services has been recognized as a leader in local food procurement and Food Management Magazine selected their yakisoba lunch as one of the Best K-12 School in America. (Portland, OR)

LISA FELDMAN, '91, CRC, is the director of recipe management overseeing the culinary systems for Sodexo North America. Her team manages recipe data, menu architecture, and nutrition services, as well as assists with ingredient selection and culinary development, for all of Sodexo’s market segments. A graduate of the Culinary Institute of America, Lisa has over 30 years of experience in all facets of food service management. As a certified research chef, she specializes in product and concept development. She is also the Plant Forward Working Group co-chair for the CIA’s Healthy Menus Research & Development Collaborative and the co-chair of CIA’s Healthy Kids Collaborative. (Germantown, MD) @sodexoUSA

JANE FOREMAN is the senior manager of sales and planning - foodservice at Kikkoman Sales USA, Inc. (San Francisco, CA)

KEVIN FRANK is assistant director of the Office of School Nutrition for Detroit Public Schools Community District. He is a graduate of the Schoolcraft Culinary Arts Program and earned a bachelor of business administration from Kaplan University, and a masters of business administration with a concentration in finance from Purdue University Global. Kevin worked at restaurants before devoting his talents to school lunch programs, first at a charter school and then for Detroit Public Schools. He has been a leader in transforming the school menu to as much fresh food as possible and has designed menus based upon the autumn, winter and spring seasons, and labeled the menus accordingly – giving a sense of Michigan’s food seasons. (Detroit, MI)

DAYLE HAYES is an award-winning registered dietitian. As a parent and member of the School Nutrition Association (SNA), Dayle has dedicated decades to making school environments healthy for students and staff. She was lead author for the 2018 Joint Position (Academy, SNA, and Society for Nutrition Education and Behavior) and Practice Papers: Comprehensive Nutrition Programs and Services in Schools. Dayle is well-known as the cheerleader for School Meals That Rock and co-hosts the largest online forum for school nutrition professionals at TIPS for School Meals That Rock with Jeanne Reilly. (Philadelphia, PA) @ SchoolMealsThatRock

ANDREW HUNTER ‘88 is the foodservice and industrial chef for Kikkoman, where he develops custom and ready-to-use sauce solutions for manufacturing partners, as well as menu concepts for a broad base of restaurant, college and university, and healthcare customers. Andrew has worked as chef de for Barbara Tropp’s Moon Café, *** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 3 of 10 © 2020 The Culinary Institute of America. All rights reserved. vice president of culinary development for Wolfgang Puck Worldwide, and managed the culinary operations for Darden Restaurants’ 600+ unit Olive Garden restaurants. He earned an AOS in culinary arts from The Culinary Institute of America, a bachelor’s degree in culinary history from New College, and a master’s in museum studies from San Francisco State University. In 2011, he spent Thanksgiving in Afghanistan and cooked a “ of a Lifetime” for U.S. Special Forces in forward operating bases. (Los Angeles, CA)

DAVID HUSBANDS is executive chef at Houston Independent School District. With over 30 years of experience in the food service industry, David has spent the last 15 years as the executive chef of Nutrition Services at the Houston Independent School District. David currently oversees the recipe development, year-round testing, and culinary research for over 280 schools serving approximately 270,000 meals a day. His desire to serve beyond the plate is demonstrated through engagement and teaching culinary classes to create school menus and recipes for local communities. (Houston, TX)

RACHAEL JONES is the founding executive director of Farm to School of Park County. She is a fifth generation Montanan who has been growing food for over 12 years in Park County. While she holds a bachelors in plant sciences and plant pathology from MSU, her career began unofficially in her grandmother Ethel’s garden. (Livingston, MT) @farm_to_school_of_park_county (Instagram)

MATTHEW “MATT“ JOST is the culinary business development manager for Kellogg, in the Away From Home division. In this position, he works with non-commercial and commercial operators by leveraging the Kellogg’s foodservice portfolio to present food concepts that encompass Kellogg’s core values of wellness and sustainability, while delivering craveable flavor. Matt is a member of the Chicago Public School’s Chef Council. He received his degree in culinary arts from Kendall College and his bachelor’s in food science from Kansas State University. He also earned the certification of Certified Executive Chef (CEC), from the American Culinary Federation. Matt worked more than two decades at some of the top restaurants in the US and trained under prestigious chefs including Wolfgang Puck. (Chicago, IL)

JENNIFER LEBARRE is executive director, student nutrition services at San Francisco Unified School District. Jennifer joined the San Francisco Unified School District in June 2018 after nearly twenty years in Oakland Unified School District. Jennifer supervises the day to day operations of the district’s program including K-12 , lunch, and , along with breakfast, lunch, and snack for early education sites. The mission of Student Nutrition Services is to nourish our students with quality food that enables them to live healthy lives and thrive in and out of the classroom. Jennifer also works at the state and national level to improve school meals, increase access to meal *** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 4 of 10 © 2020 The Culinary Institute of America. All rights reserved. programs, and increase locally sourced food. She believes providing healthy and delicious meals to students is critical to ensure success for the students, their families, and community. (San Francisco, CA)

JEROLD MANDE, MPH is senior advisor to the president of the Center for Science in the Public Interest (CSPI). In addition, he is an adjunct professor of nutrition at Harvard T.H. Chan School of Public Health and a senior fellow at the Jonathan M. Tisch College of Civic Life, Tufts University. Jerold has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA deputy undersecretary for . In 2011, he moved to USDA’s Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation’s $100 billion investment in 15 nutrition programs. During President Clinton’s administration, Jerold was senior advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and as deputy assistant secretary for occupational health at the Department of Labor. During the George H.W. Bush administration he led the design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award. Jerold began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing the health and environment agenda, and helping him write the nation's organ donation and transplantation laws. Jerold earned a master of public health from the University of North Carolina at Chapel Hill and a bachelor of science in nutritional sciences from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine. (Washington, DC) @JerryMande

ANDY MONTERO is the owner of Montero's Restaurant Bar & Catering in Elizabeth City, North Carolina. He is a graduate and former instructor at Johnson & Wales University. As a member of Chef Cyndie’s K-12 Culinary Team, Andy educates school nutrition professionals on culinary techniques and simple scratch through recipe development, cooking classes, and virtual demos. With his wife Karin, he is also raising three teenage girls: Emma, Claire, and Anna. (Elizabeth City, NC) @chefcyndie

MICHAEL MORRIS is senior marketing manager of culinary offer development for the US schools segment at Sodexo. In just under 15 years with Sodexo, Michael has risen through the ranks to his current role with the Global Offer Development Team as the lead culinary training and program deployment specialist for the school’s segment. Michael cherishes the fact that his efforts lead to more kids eating healthier meals. He always strives to find innovative ways to conduct business and believes that innovation starts with grass roots movements at the unit level. Diversity, sustainability, and equity are three of the pillars

*** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 5 of 10 © 2020 The Culinary Institute of America. All rights reserved. that Michael uses while crafting new and exciting menus and promotions for Sodexo’s offers. He has been married for 19 years to his wife Kristen, and has three boys, Nathan, Matthew, and Samuel. Michael enjoys training for triathlons and marathons, along with spending time with family and friends where he treats all of his guests to his latest creations in the kitchen. (Oklahoma City, OK)

LORETTA ODEN is food editor of Native Peoples Magazine and chef-consultant of Corn Dance Enterprises. Loretta is EMMY Award winning chef-owner of the renowned Corn Dance Cafe, a fine dining restaurant featuring the indigenous foods of the Americas that operated in Santa Fe, New Mexico for 10 years. She is also host of the five-episode PBS series, Seasoned with Spirit - A Native 's Journey. Her ingredients include pre-European contact foods from "Nunavut to Tierro del Fuego" utilized in a menu that is cutting-edge but deeply rooted in tradition. She now travels extensively doing cooking demonstrations, lectures, and programs relating to native cuisine, health issues, and introducing audiences to a world of revitalization and awareness of indigenous foods system. She is also the food consultant for the exciting new First Americans Museum (FAMok.org) opening in Oklahoma City in the fall of 2021. (Oklahoma City, OK) @cornmomodie

REBECCA POLSON C.C., SNS, is the culinary supervisor for Minneapolis Public Schools in Minnesota. She began her career in the foodservice industry in 2011 after graduating from Johnson & Wales University with a culinary arts degree. She also holds a bachelor’s degree in merchandising and business from Florida State University. Rebecca has experience in several areas of the industry, including working as a line cook at James Beard award-winning Bern’s Steakhouse, and running a test kitchen as research and development chef for restaurant chain, Beef ‘O’ Brady’s, as well as bar chain, The Brass Tap. She now oversees menu planning and culinary training for 72 sites, serving 60,000 meals a day for the children of Minneapolis. Rebecca joined mentor and fellow HKC member, Bertrand Weber, the director of Minneapolis Public Schools, this year to pursue the True Food Movement to School Nutrition Programs. When she’s not in the kitchen creating healthy recipes, Rebecca enjoys working out, posting to social media, exploring her new hometown, and spending time with her dog Roxy. (Minneapolis, MN) @ChefRebeccaK12

CATHY POWERS, MS, RD, LD, is partner with Culinary Nutrition Associates LLC and is executive director of HealthySchoolRecipes.com, a one-stop resource for creditable, healthful, and flavorful school recipes. This site brings together recipes from manufacturers, commodity boards, non-profit organizations and schools from across the country. She is also partner with Culinary Nutrition Publishing LLC and is co-author of the textbook, Essentials of Nutrition for Chefs, an IACP winner, and Recipe Analysis: Best Practices for Calculation and Chemical Analysis. Cathy spent nearly 15 years at The Culinary Institute of America (CIA) where she was instrumental in

*** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 6 of 10 © 2020 The Culinary Institute of America. All rights reserved. developing the college’s cutting-edge nutrition program. She is currently chair of the CIA’s Healthy Kids Collaborative. She obtained her MS from Purdue University and her BS from Indiana University of Pennsylvania. (Akron, OH) @CathyPowersRD

ERIN PRIMER is the director of food services for San Luis Coastal Unified School District. She has 15 years of experience in the food service industry, ranging from high quality catering to fine dining – and is an outstanding advocate for local food in schools. (San Luis Obispo, CA) @slcusdfood (Instagram)

JEANNE REILLY is the award-winning school nutrition director in Windham-Raymond, Maine and the co-host of TIPS for School Meals That Rock. She is well-known in the school food world for her inspirational presentations and exceptional leadership. (Windham, Maine) @Lunch4KidsRSU14

MONIQUE ROLLE ’04 is manager of menu planning and procurement at Baltimore City Public Schools. She is responsible for overseeing procurement and menu planning of over 100,000 meals each day at 170 schools. During her tenure, Monique worked on improving food quality and presentation and maximized consumption of meals, fresh fruits, and . Prior to joining Baltimore City Public Schools, Monique worked in many different areas in food service such as: executive chef, area operations manager, and chef manager for various food contract management companies. In addition, she worked in a range of sectors including the K-12 sector and higher education and business services. Monique graduated magna cum laude with a master’s degree in nutritional science from Howard University. She holds a bachelor’s degree in culinary arts management from The Culinary Institute of America at Hyde Park. (Baltimore, MD)

LEANN SCHAFER serves on the North Dakota Dry Council and is a Northarvest Bean Growers board member. She and her husband, Jeff, have raised dry edible since 1988 in central North Dakota, near New Rockford, ND. They raise primarily pinto beans and occasionally black turtle beans, in addition to corn, soybeans, and seed oats. They also have a commercial cow-calf operation and background and finish cattle in their state- inspected feedlot. Two of their three children, Chelsey and Colten, have joined them in them farming and ranching at Rhein Valley Farms, where Jeff is the fifth generation, and Chelsey, Colten, and Corey are the sixth generation. (New Rockford, ND)

LINDSEY SCHOENFIELD is a registered dietitian nutritionist, and chef. Previously, she served as operation specialist for Dallas ISD, menu planner/dietitian at Mesquite ISD, nutrition specialist at Leander ISD, and director of student nutrition at Lovejoy ISD. As a member of Chef Cyndie’s K-12 Culinary Team and co-owner of To Taste, LLC, Lindsey educates school nutrition professionals on culinary techniques and simple scratch cooking through recipe development, cooking classes, and virtual demos. Lindsey has a passion for educating students and about nutrition and flavorful recipes using

*** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 7 of 10 © 2020 The Culinary Institute of America. All rights reserved. whole foods. Lindsey lives in Austin, Texas with her husband Andrew and 2 girls Mabel and Hattie. (Austin, TX) @chefcyndie

JESSICA SHELLY, MBA is director of student dining services for Cincinnati Public Schools, OH. Her department provides over 60,000 meals a day to 37,000 scholars in 65 school buildings. A trailblazer in the field of school nutrition, Jessica has been a leader in efforts to revolutionize school meal programs including bars, spice stations, plant-forward recipes, unique breakfast service delivery models, and world culture menus. She currently serves on several K-12 industry advisory boards including International Food Manufacturers Association (IFMA), CIA Healthy Kids Collaborative, Institute of Child Nutrition (ICN), and United Fresh Start Foundation. She has also been a past executive board member for School Nutrition Association (SNA) and is a current board member of United Methodist Church Food Ministry. Jessica has received many accolades for her work in child nutrition including SNA Mideast Regional & Ohio Director of the Year, Ohio School Board Association Child Nutrition Director of the Year, United Fresh K-12 Director of the Year, and City of Cincinnati Cincinnatus Public Administrator of the Year. Her undergraduate degree is from Miami University, and she graduated as the Outstanding Graduate Student of the Year with her MBA from University of Cincinnati. She tests her new school lunch recipe ideas on her husband, Dr. Dan Shelly, and her 13-year-old triplet boys, Hayden, Tanner, and Nolan. (Cincinnati, OH)

AARON SMITH is director of nutrition services for the Seattle Public Schools. He holds a marketing degree from Illinois State University and attended Le Cordon Bleu. Early in his career he worked for the Google Affiliate marketing department before serving as a community outreach specialist for AmeriCorps. His first position in school food was as district chef for Rockford Public Schools. He then served as assistant director for Hamilton County, Tennessee where he was responsible for all operations, which include strategic planning, department compliance (state and federal), increasing efficiency within the department. He is passionate about school nutrition because he helps expose students to nutritious meals and to different cultures through food. He believes that school can be used as another form of education for students. (Seattle, WA)

PIERRE THIAM is a celebrated chef, restaurateur, award-winning cookbook author, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style; at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. He is the chef and owner of critically acclaimed Harlem, New York restaurant Teranga, which serves fast-casual West African fare directly sourced from farmers in the region. Pierre is the author of three including his latest, The Fonio Cookbook, released in October 2019. He has won numerous awards and accolades for his cooking and advocacy. He is on the board of directors for two global nonprofits, IDEO.org and SOS Sahel. (Brooklyn, NY) @chefpierrethiam

*** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 8 of 10 © 2020 The Culinary Institute of America. All rights reserved. BRENDA THOMPSON-WATTLES is a culinary chef and registered dietitian who consults for child nutrition programs. As an advocate for culinary nutrition professionals around the country, her mission is to empower them to embrace nutrition, influence greatness within each other, and craft culinary cultures in their kitchens — ultimately inspiring children to make healthy choices. Brenda first studied to become a registered dietitian at the University of Idaho. Later, she received her culinary degree at the Le Cordon Blue College of Culinary Arts in Austin, Texas. For Brenda, becoming a chef was the ideal complement to her career as a dietitian, and she began her life’s work to create healthy foods that are not only nutrient-rich, but taste delicious, too. That decision afforded her many exciting opportunities, such as publishing several USDA child nutrition standardized cookbooks which include: Chef Designed School Lunch Cookbook, Chef Designed School Breakfast Cookbook, Idaho Grown Legumes – Chef Recipes for Child Nutrition Programs, Idaho CACFP Menu Toolkit, and the USDA’s CACFP Multi-Culture Cuisine Cookbook. She was a member of Michelle Obama’s Let’s Move! Chef’s Move to Schools, National Advisory Group from 2014 to 2016. In addition, Brenda worked as a state employee where she collaborated with teams to write detailed proposals. These include: Team Nutrition Training Grants, Administrative Review and Training Grants, and requests for quotes. Collectively, these proposals have resulted in over a million dollars in funding. In addition, she worked as a district area manager where she managed nine schools, which included the training kitchen. Today, Brenda is celebrating her tenth year working as a consultant in child nutrition programs. She is a trainer for the Institute of Child Nutrition’s Healthy Cuisine for Kids and also the featured chef in their online culinary videos for childcare. Brenda currently serves on the School Nutrition Association’s National Chef Task Force. @ChefBrendaRDN

CODY WILLIAMS ‘02, ‘04, is the director of food and nutrition services for Novato Unified School District where they have a progressive department focused on cooking foods students enjoy with an emphasis on fruit and consumption. Cody began running plates in the vineyards of Napa Valley at age 15 ½ for renowned caterer and Culinary Institute of America (CIA) graduate Elaine Bell. He attended the CIA in Hyde Park, New York and received an associate degree in culinary arts and a bachelor’s degree in hospitality management. Cody has worked in Michelin-starred restaurants, for James Beard award- winning restaurateurs, and was the chef of a popular restaurant in the Napa Valley. He transitioned from the hospitality industry to serve five times more meals a day, on one fifth of the budget as the first chef to head up the Sonoma Valley Unified School District (SVUSD) Food Service Program. He was intrigued that each of the eight school sites in the district had its own kitchen, curriculum garden, and fresh fruit and vegetable bar. Now, in Novato he focuses on clean ingredient lists, sourcing local products, and working with his staff on preparing meals in-house. He has graced the cover of the San Francisco Chronicle, been on the Who’s Cooking School Lunch blog, and was interviewed by “Inside School Food” on the Heritage Radio Network. He taught a class on food concepts at the California School Nutrition Association annual conference

*** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 9 of 10 © 2020 The Culinary Institute of America. All rights reserved. and participates on a Child Nutrition Advisory Council for the California State Board of Education. He enjoys cooking for the youth of his community. He has two daughters and is married to an elementary principal. (Sonoma, CA)

KATIE WILSON, PHD, SNS, has dedicated her career to improving access to healthy school meals for all children. She has spent 23 years as a school nutrition director in three Wyoming public schools, five years as executive director for the Institute of Child Nutrition, two years as USDA Deputy Under Secretary of Food, Nutrition, and Consumer Services, appointed by President Obama, and is presently executive director for the Urban School Food Alliance. Her career also includes serving on the 31st Standing Committee on Nutrition at the United Nations, leadership positions for the School Nutrition Association, including 2008-2009 national president, serving on the Board of Directors for the international organization Eating City, and as an expert on a variety of non-profit boards. Katie has shared her expertise domestically and around the world to those interested in the field of nutrition, child health, and school food service management. Katie holds a bachelor of science degree in dietetics, a master of science degree in food science and nutrition and a PhD in foodservice and lodging management. She has received many peer nominated awards and is considered one of the top experts in school nutrition. (Oxford, MS)

JUAN ZAMORANO is culinary specialist for San Diego Unified School District. Juan has over 30 years of experience in the food service industry having successfully performed in the roles of manager, assistant manager, culinary specialist, catering retail manager, catering business owner, chef, demo chef, sous chef, kitchen manager, lead cook, garde manger, pantry cook, and breakfast, lunch, and dinner line cook. His passion for the food industry has brought him to work for health care, two of the largest outsource management companies in the US, country clubs, night clubs, coffee shops, the private sector, and the San Diego Unified School District. (San Diego, CA)

*** SUBJECT TO CHANGE *** 2020 Healthy Kids Summit Presenter Bios | #CIAHEALTHYKIDS| Updated December 4, 2020 | Page 10 of 10 © 2020 The Culinary Institute of America. All rights reserved.