2017 Culinary Challenge and Wellness Expo

Lake Braddock Secondary School

March 11, 2017  |   9:30 AM - 2 PM

Presenting Sponsor

Our Partners

Aviva Goldfarb

Six O'Clock Scramble

Elizabeth Owens

Wellness with Elizabeth, LLC

Our Presenters

Rodney Taylor, Keynote

FCPS Food & Nutrition Services, Director

Kate Sherwood, Emcee

Center for Science in the Public Interest

Susan Soorenko

Moorenko's

Ice Cream

Bonnie Benwick

The Washington Post

Renee Comet

Renee Comet Photography

Ashley Rhinehart

The Humane Society of

the United States

Jose Montanez

Executive Chef,

George Mason

 

 

Register Below Register for the culinary challenge and up to two different workshops. Culinary Challenge - 10:30AM to 11:15AM Workshop Session 1 - 11:15AM to 12:00PM Workshop Session 2 - 12:45PM to 1:30PM Select the number of tickets you would like and then click "Order Now". Each registration fee includes lunch and your choice of two workshops. Please be sure to only register for no more than two workshops for each registration fee. Workshop selection is performed at checkout . You will receive a confirmation email once you have completed your purchase.

Wholly Cow!

 

 

Susan Soorenko

Moorenko's Ice Cream

 

 

Fuel for Performance: Sports Nutrition Decoded

Elizabeth Owens

Wellness With Elizabeth, LLC

Getting There

Planting A Healthy Habit

Ashley Rhinehart

The Humane Society of the United States

Eating to Write

 

Bonnie Benwick

The Washington Post

&

Renee Comet

Renee Comet Photography

 

Students wiil be challenged to create a delicious and appealing Back 2 Basics Smart Snack item

 

 

Participating Schools

Edison Academy

Glasgow Middle School

Irving Middle School

Lake Braddock Secondary

Sandburg Middle School

 

 

 

 

Smart Snacks

Challenge

 

 

 

Students will be challenged to create a healthy school lunch on a tight budget while meeting high standards for nutrition, taste, presentation and creativity

 

Participating Schools

Chantilly Academy

Edison Academy

Franklin Middle School

Glasgow Middle School

Lake Braddock Secondary

Marshall Academy

Sandberg Middle School

South County High School

West Potomac High School

 

 

 

 

Market Basket

Lunch Challenge

 

 

Students wiil be challenged to create a delicious and appealing Back 2 Basics Breakfast item

 

Participating Schools

West Potomac High School

 

 

 

 

 Breakfast

Challenge

 

 

 

This event begins with a culinary challenge in which high school and middle school students from Northern Virginia, specifically Fairfax County, compete with lunch, breakfast and snack dishes designed to bring restaurant-quality food to our school cafeterias. Using approved ingredients and USDA school nutrition guidelines, students demonstrate how they – the consumers – can impact the taste and reputation of the lunch line with creative approaches that benefit entire school systems.

The challenge is paired with an expo that brings together celebrity chefs and experts to share information and insight on healthier cooking, healthier lifestyles and healthier futures. This year we welcome back Bonnie Benwick and Renee Comet of the Washington Post Food Section and Aviva Goldfarb of The Six O’clock Scramble. We’ll also be joined by a locally renowned hand-crafted small ice cream maker, and a sports nutritionist and a team from George Mason University School of Nutrition and Food Studies.

  What's In Your Bottle?

 George Mason University School of Nutrition and Food Studies

Unscrambling the Family Dinner

 

Aviva Goldfarb

Six O'Clock

Scramble

The Expo Workshops

 Taste / learn / thrive Now in its 5th year, the Real Food for Kids’ Culinary Challenge and Wellness Expo is a unique opportunity to: Taste Samples from 14 Student Culinary Teams competing for a spot on the school menu and Lunch created by cuisine solutions in collaboration with our FCPS culinary professionals Learn Quick and Healthy Cooking Ideas, How to Fuel for Athletic Performance, The Best Way to Hydrate, Writing About Food and more! We’ll be joined by celebrity chefs and wellness experts from across the Greater DC area. Thrive From the ideas and inspiration you’ll take away on healthy choices, healthy cooking and healthy lifestyles! Plus, you’ll get to see the next generation of food professionals changing the way we look at student health through school food! Who Should Attend? students / parents / educators / nutrition professionals / school health advocates and there's more! prize drawings including top tier restaurant gift certificates and signed cookbooks.* *Winner Must be Present at Time of Drawing.

The Culinary Challenge

Audience Drawings for:

Dining Certificates

Celebrity Signed Cookbooks

Schedule of Events

9:30 AM Registration Opens
Attendees may visit our Partner, Prize and Demonstration Tables
10:30 AM - 11:15 AM Public Tasting
Our Culinary Teams have been screened by a panel of judges. Now it’s your turn to taste and vote for the dishes you like best.
11:15 AM - 12:00 PM Workshop Session 1
12:00 PM - 12:45 PM Lunch (Included with Your Registration)
Keynote Speaker, Rodney Taylor, Food and Nutrition Services Director, Fairfax County Public Schools
12:45 PM - 1:30 PM Workshop Session 2
1:30 PM - 2:00 PM Awards Ceremony

 

 

Planting A Healthy Habit

Organizations and institutions around the globe are embracing vegetarian and vegan foods on their menus. From schools to governments to the military, the move isn’t only to satisfy a growing population of non-meat eaters, but to impact the health of all stakeholders by encouraging increased consumption of plant-based foods. Yet many continue to think of plant-based foods as lacking essential nutrients and generally unappealing. Join Ashley Rhinehart and Executive Chef Jose Montanez to learn the science behind plant-based diets and the transformative impact they can have on your health. You’ll also get to taste some amazing foods that could just get you planting a healthy habit.

 

Ashley Rhinehart, RN is the senior food & nutrition manager for Forward Food, a program of The Humane Society of the United States (HSUS). She has successfully worked with schools, hospitals, universities, and other institutions to increase and promote their plant-based menu options. Her work extends to overseeing the Forward Food events held all across the country, as well as collaborating with public health experts and environmental protection organizations to assist federal agencies in developing and implementing stronger plant-based food policies. She began working to improve public health directly out of college when she worked as a pediatric intensive care nurse for five years and specialized in diabetes management education.

 

 

Wholly Cow!

What do you really know about the dairy products you eat? What is the nutritional value of that skim milk or low fat yogurt? Is that tasty ice cream really filled with additives and air to make it seem rich and creamy? What is it that makes clean foods so important to our health and why do we need to understand their place – and ours – in the food system. Join Susan Soorenko to discuss the important natural relationships in our food system and the critical need to understand the source of what we eat as well as the impact on our well-being.

 

Susan Soorenko is the owner of Moorenko’s, a family business founded in 2002, creating the DC area’s finest small-batch, ultra-premium ice cream, by hand, the old-fashioned way, with high quality, natural ingredients.

 

 

Fuel for Performance:

Sports Nutrition Decoded

Student athletes and their parents are keenly aware that what goes into a sports-player’s body will impact their success on the field, court or track. Yet often, we’re more concerned with quantity than quality and with calories more than content. Nutritionist Liz Owens will unpack the components of a diet that genuinely fuels student athletes for performance. And some of what she reveals may be surprising. From macro-nutrients to proper hydration, what to eat and when to eat it, students and family members can walk away with guidance for sports success.

 

Elizabeth is a Certified Nutrition Specialist practitioner and licensed nutritionist practicing functional nutrition in Virginia, Maryland, and Washington, DC under her private practice, Wellness With Elizabeth, LLC. She currently manages the Experiential Programs in the Nutrition & Integrative Health Department at Maryland University of Integrative Health. A member of the American Nutrition Association and American College of Nutrition, Liz has twice been part of Real Food for Kids Food Day events.

 

 

Eating to Write

The proliferation of food blogs, cookbooks and myriad food publications is testament to the public’s insatiable appetite for all things edible. Food writing must conjure the feel of the culinary experience whether it’s a recipe for cookies or a restaurant review. Washington Post Deputy Food Editor, Bonnie S. Benwick, and Washington’s premier food photographer, Renee Comet, return to the Expo with their illuminating look at food journalism, a field where creative writing, photography and promotion are at the core of stories that sell. Benwick and Comet discuss how they work together to create successful, well-read stories. Learn how to write a recipe and the story around it, trends and techniques in food photography and how to get your writing published.

 

Bonnie Benwick is Deputy Editor of The Washington Post Food Section where she writes the weekly Dinner in Minutes column, and cookbook reviews. She edited "The Washington Post Cookbook: Readers' Favorite Recipes" Renée Comet is a noted advertising photographer specializing in food photography. Her work is often featured in The Washington Post.

 

 

What's In Your Bottle?

The market is saturated with bottled water products and sports drinks, marketed as having health properties and benefits that make them irresistible to consumers. But how do these enhanced products stand up against plain old water when it comes to quenching plain old thirst? A team from the George Mason University School of Food and Nutrition Science will delve into the properties of popular health drinks, their applications, benefits and common misconceptions to clarify what many of us think we’re consuming and to pose the question: is it time to rethink your drink?

 

 

Unscrambling the Family Dinner

The science backs it up. Family dinners have a positive impact on our kids’ academic performance, self-esteem and resilience. But it so often feels as though getting healthful, nourishing meals on the table is a stressful scramble we’re willing to forgo for the sake of convenience. Aviva Goldfarb, cookbook author and founder of the Six O’clock Scramble will walk you through how to remove the barriers that keep you from making family dinner happen. Find out how to overcome indecision, exhaustion and lack of time; learn how to spend less time shopping and cooking and more time enjoying meals together. Plus, Aviva will demonstrate one of her delicious (and under 30 minute!) meals during this session.

 

Aviva Goldfarb is the founder of The Six O’clock Scramble, a menu planning company, as well as food blogger at Kitchen Explorers for PBS Parents.

 

ABOUT US

 

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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