Kate Adamick is a food systems consultant and co-founder of Cook for America(R), which provides concentrated and comprehensive culinary training to transform school food service personnel into skilled and passionate school Lunch Teachers(TM). Through both Cook for America and her firm, Food Systems Solutions(R) LLC, Adamick has helped hundreds of schools throughout the United States transform their cafeterias into scratch-cooking operations. Adamick, an attorney and classically trained professional chef, specializes in integrating operational changes, site-based programming, and public-private partnerships to create healthful institutional meal programs and to support local and sustainable agriculture systems. She has worked with school districts, hospitals, retirement communities, and foundations across the United States. Adamick is a frequent speaker on institutional food systems, sustainable agriculture, childhood obesity issues, and the economics of school food reform.
Kate Adamick is a food systems consultant and co-founder of Cook for America®, which provides concentrated and comprehensive culinary training to school food service personnel. Through both Cook for America® and her consulting firm, Food Systems Solutions® LLC, Adamick has helped hundreds of schools throughout the United States convert their cafeterias into scratch-cooking operations by transforming "school lunch ladies" into skilled and passionate Lunch Teachers™.
Adamick, an attorney and classically trained professional chef, specializes in integrating operational changes, site-based programming, and public-private partnerships to create healthful institutional meal programs and to support local and sustainable agriculture systems. She has worked with school districts, hospitals, retirement communities, and foundations across the United States.
Adamick is a frequent speaker on institutional food systems, sustainable agriculture, childhood obesity issues, and the economics of school food reform.
I work with school food service throughout California with my business partner Georgeanne Brennan. We teach cooking from scratch and other strategies to improve school meals. I ordered this book as soon as I heard about it. As soon as it came I read it cover to cover. For anyone passionate about this work, as I am and have been for 12 years now, this is a must read. It makes you feel sane, that we can create a paradyme shift in what we feed our children at school. I'm going to suggest it as recommended reading to all our community-based clients, school district food service directors - both the early adopters and those that are appropriately cautious knowing they have to meet a bottom line or they haven't done their job. This book provides support to school boards as well, who in the end, have to create the kind of policy environment which supports school food service directors taking the risks involved in changing out their meal service. Kate Adamick has penned a masterpiece in my view. She walks you through the savings potential step by step. As I said to Georgeanne, this is what we've been doing intuitively for several years now, Kate has brilliantly provided us with the exact tool we needed at this time in working with a few reluctant to change districts in communities that are demanding change now. Thank you Kate, thank you for applying your talent and street smarts to this topic so many of us care so deeply about.
Chef Kate is amazing and her book, Lunch Money, is absolutely fabulous! Kate's passion for this subject is contagious. She provides a no nonsense approach to ensuring that the provision of `junk food' to our next generations comes to a halt. Clearly, the current school foodservice system across the nation is fairly `broken'. It will take small changes by many to start shifting the system in a positive manner. Kate's book provides the tools and strategies to do just that. Children deserve real, whole foods that come from the earth rather than from a package. If you agree (and how can you not?)...this book is a must read!
Helen Keller said "I am only one, but still I am one. I cannot do everything, but still I can do something." As a public school - child nutrition manager, I have incorporated some of the principles of "Lunch Money" into our daily routine. Simple changes (limited pre-packaged items)have reaped a large net gain for our schools program, not to mention the environment. The positive feed back from students, parents and staff are proof that "this is the right thing to do". If each "one" will make a change in their current practice, what a difference in the health and well being of our nations children. Begin your journey with "Lunch Money" as your guide. Bravo Kate.
I am a Food Service Director in a rural district located in western Colorado. I have been at my position for 19 years. I am so grateful to you,Kate Adamick, for the release of your new book, Lunch Money: Serving Healthy School Food in a Sick Economy! You have given me the perfect tool I need to help make my schools' menus healthier! You have explained how serving breakfast in the classroom is going to make our students healthier, happier and ready to learn and how this is going to save my school money. My superintendent is so impressed with what you have taught! I am going to recommend this new book to every food service director I know! Thank you so much for helping our schools' food budget plan for the coming year, especially when so many budget cuts are being made for our upcoming year. Your timing to release this was perfect! Thanks for your hard work and dedication to every student in this country! Respectfully, Tina Workman FSD Cotopaxi,Co. Fremont RE3 School District
This book is a game changer. An established chef and authority on school food describes her own journey to understanding that we don't have to choose between healthy school food and cost-effectiveness. Author "Chef Kate" Adamick shows how any school meal service director can get started right now. But the book is not only for school meal service directors--it's a huge shout out for anyone--school food service workers, parents, principals, children, medical professionals, philanthropy, policy advocates, and companies throughout the food system "value chain"--who are wondering how to overcome our nation's childhood obesity epidemic while also fostering values of education, community and environmental sustainability--and containing cost! The book is an invitation to get involved and be creative. Personally, I read it because of work with philanthropists that are interested in how they might finance schools to more quickly "re-tool" for scratch cooking or to help schools retool when grant money is not available for this purpose. While financings always have to be carefully thought through on a case-by-case basis, the savings discussed offer a promising means to repay modest upfront loans for better stoves, cooling and other equipment--or staff training. All around, the book could not be more positive in pointing the direction for how all of us--both in schools and out--can be part of the solution in creating healthier kids through healthier school meals. This is a critical message, given how much of our children's food is eaten in school or influenced by what happens there.