Chef for a Day Program Opens Eyes – and Mouths – of Underprivileged Kids
SPRINGFIELD, Mo.— One of Springfield’s most popular chefs donated his time to teach local kids at the Springfield Community center a few tricks of the trade during the final Ozarks Food Harvest Chef for a Day on Monday.
Monday’s event was the final Chef for a Day experience this summer, which was made possible by a partnership between Ozarks Food Harvest and the American Culinary Federation Springfield-Branson Chapter.
The experience Monday featured Chef John Scritchfield, executive chef for Twin Oaks Country Club. He taught the kids how to make his famous Tuna Salad Peacocks.
Through the program, executive chefs from all over Springfield have been teaching the kids at the Springfield Community Center how to cook an entire meal.
The chef’s focus during the program was on the use of healthy foods, like fresh fruits and vegetables, to teach the kids healthy choices they can continue at home. This is the first year for the Chef for a Day program.
The Chef for a Day experience this summer has featured four of Springfield’s most popular chefs, including the executive chef’s from Nakato Japanese Steak House, the Clarion Hotel, Cox Health and Twin Oaks Country Club.
“I was amazed during the first session when the chef brought honeydew melons and most of the kids had never seen the fruit before,” says Jodi Alcon, Community Outreach Coordinator for Ozarks Food Harvest. “These are kids that rarely know if they’ll have any food to eat when they wake up each day.”
# # #
To learn more, contact Lindsey Neddenriep at (417) 865-3411.