Board of Directors
Kristy Sampson Rodriguez
Jessica Donze Black
JoAnne Hammermaster is Co-founder and Executive Director, and past Chairman of the Board of Real Food For Kids. JoAnne is the past Health and Wellness Chairperson for the Georgia PTA and is a Certified Nutrition Coach. She has held numerous leadership positions in the PTA throughout all stages of her children’s education, where she started several health initiatives. She is a former member of the Fairfax Education Coalition and the FCFT Sustainability Committee. JoAnne has a BA in Finance and an MBA. She started a ministry at her church that works with domestic abuse victims, and held other church leadership positions. JoAnne has been recognized for her advocacy and non-profit work by the White House, Congressional Hill, PEW Foundation, and the Fairfax County School Board. She currently resides in Marietta, Georgia with her husband and two children.
Rick Barnard is Co-founder and Director of Development of Real Food for Kids. Rick has 15 years of business development experience at a number of commercial organizations. Rick has a B.S. from the University of Virginia and an MBA from the University of Maryland. Rick has also held a number of leadership positions at his school PTA, including chair of Chesterbrook Elementary School's wellness committee where he has launched a number of health related initiatives. Rick was selected to chair the Fairfax County Superintendent's Nutrition Task Force.
Jocelyn Hsu is a Co-founder and Chairman of the board of Real Food for Kids. She is the Vice President of Corporate Initiatives at NCI, Inc., and has 20 years of business experience in development, IT program management, business operations management, training, pricing, financial analysis, and community service management. She has also worked as an operations director for a research group studying Type I Diabetes. She is a Certified Nutrition Educator and completed her thesis on The Five Elements of Type II Diabetes. She holds a BA in Economics from the University of Connecticut, and an MBA from George Mason University.
Jay Pearson has worked for Fairfax County Public Schools for more than 26 years. In 1990, he started his career as a social studies teacher at Lee High School and then worked briefly at West Potomac High School. From 1992-2004, he worked at Edison High School as a social studies teacher, social studies department chair, International Baccalaureate Diploma Program Coordinator, and Assistant Principal.
While principal at George C. Marshall High School from 2005-2014, the school worked as a developing professional learning community to improve student achievement across multiple measures of accountability to include the Virginia SOLs and International Baccalaureate exams. In 2014, he was named FCPS Principal of the Year and received the Washington Post Distinguished Educator Leadership Award. During the school’s renovation, he partnered collaboratively with Real Food for Kids and FCPS to establish a fresh food bar known as the Statesmen Station in the renovated cafeteria.
Bonnie Moore is the Policy and Strategy Director for Real Food for Kids. She has over 25 years of experience as a strategic planner, chef, and educator focused on the culinary arts, healthy eating and connecting farms with families to her clients. She is the Founder and President of Moore Impact, where she works with leaders in the hospitality industry to develop clear strategies and pathways for growth. Formerly the Executive Sous Chef at the renowned Inn at Little Washington, she continues to consult with the Inn on special projects and business development. As executive chef of Global Food & Nutrition, she developed sustainable strategies for integrating US commodities into the diets of developing countries. She graduated Boston University with a BS in Math and Statistics, and has degrees in culinary arts from Johnson & Wales University and pastry arts from L’Academie de Cuisine. Bonnie is a board member of the national non-profit Food Family Farming Foundation and is a mentor to women in the restaurant industry and continues to promote women as role models to inspire future generations of culinarians. Her work developing a community with a strong food and farm connection at Willowsford in Loudoun County, Virginia resulted in winning the 2013 Community of the Year Award.
Emma, a senior at George C. Marshall High School, is currently serving as the Student Representative to the Board of Directors to Real Food for Kids. She is passionate about raising awareness about the impact of nutrition on the quality of student life and believes that good food can make any day better. In addition to serving on the RFFK board, Emma serves as Vice President to the Student Advisory Council to the School Board and sits on her school's Executive Board, both in which she hopes to inspire student-run initiatives to promote school nutrition. Outside of her school-related activities and interests, Emma is a published poet and a professionally produced playwright.
Chef Ann Cooper is an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children. In 2009, Chef Ann founded the Food Family Farming Foundation (now the Chef Ann Foundation), a nonprofit organization that is dedicated to helping schools take action so that every child has daily access to fresh, healthy food. CAF programs include Let’s Move Salad Bars to Schools, Mission Nutrition, Parent Advocacy Initiative, Healthy Breakfast for Kids, as well as The Lunch Box, an online resource that provides free step-by-step guides, tools, and recipes to help schools improve their food programs. Chef Ann serves as Director of Food Services for Boulder Valley School District in Boulder, Colorado, and is Partner of Lunch Lessons, LLC, a consultancy for school districts going through large-scale food change. She also writes a monthly blog for U.S. News & World Report and performs regular Speaking Engagements throughout the country. Visit our Multimedia Content page to view some of Ann’s notable lectures, including her four TED Talks.
Mike Curtin is the Chief Executive Officer of the DC Central Kitchen, an organization dedicated to reducing hunger through recycling food, creating wholesome urban food systems, serving quality school meals, and training unemployed adults for culinary careers. Mike has had a 20-year career in the hospitality and food-service industry, including owning and operating his own restaurant, The Broad Street Grill, in Falls Church, Virginia. Mike is also a Chair Emeritus of the Restaurant Association Metropolitan Washington, as well as a Board Member for The Common Market in Philadelphia. He serves on the Advisory Board of DC Greens and Catalyst Kitchens, the Leadership Council of DC Hunger Solutions, and is an Advisory Board member for the Center for Health and the Global Environment at Harvard Medical School.
Jessica Donze Black RD, MPH is a Northern Virginia resident with extensive child nutrition experience. Jessica is a pediatric dietitian who worked clinically with children and families before taking her skills to the public health and policy sector in 2002. She worked on child nutrition policy first as a fellow in the Senate and then as the national nutrition policy manager for the Academy of Nutrition and Dietetics. She went on to direct the Healthy Schools Program for the Alliance for a Healthier Generation and then lead the Kids Safe and Healthful Food Project for the Pew Charitable Trusts. Jessica is currently the National Vice President of Community Health for the American Heart Association and a busy mother of four school age children.
Kristy Sampson Rodriguez is the Lead Trustee of the Myles D. and J. Faye Sampson Family Foundation. Kristy graduated from Mercyhurst College in 2000 with a BA in Business Management and Dance, and received a Master’s Degree in Multicultural Education from George Mason University in 2005. Along with her education degree, she also studied at the Institute of Integrative Nutrition in New York City where she obtained a certification as a Holistic Health Coach. Her goal is to combine her knowledge base of dance, yoga, nutrition, education, philanthropy and wellness to promote and support programs that create healthy and active communities.
Real Food For Kids is committed to working in collaboration with our partners to increase the quantities of healthful foods in our school systems, developing and delivering programs that educate our students and their families on making healthier lifestyle choices, and ensuring access to real whole foods for all school children.
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