Chef & Child Foundation

The ACF Chef and Child programs focus on the importance of the food groups in the USDA.gov as they contribute to a nutritious diet aimed at achieving good health and proper growth for children.  Over the past 14 years, Jean Hull has developed and delivered nutrition awareness programs with chapter member support to over 2000 children each year in Kona and Kohala. Her team includes her Co-chair: Carol Whitaker and Team Coordinator: Karen Spittler Carrier.

The Chef and Child team's major activity is to reach every second grade class in Kona which includes a little cooking activity for the children at their desks. After a nutrition video, a follow-up interactive dialogue is held with the students. Then the students prepare a smart sandwich at their desk.

In addition to reaching the second grade classes, the CCF team goes to the Waimea Keiki Fest and do a Salad Tasting Station. Reaching hundreds of kids and some parents we help children learn to enjoy garden greens and fresh vegetables.

For the GEMS Girls Exploring Math and Science are CCF team serves a healthy breakfast to 250 girls and  Jean and Simone White do three workshops throughout the day: the workshops are entitled: FOOD AS SCIENCE, MATH, AND NUTRITION. At three American Culinary Federation National Conventions, Jean W. Hull, CCE, AAC accepted the ACF National CCF “Little Oscar” Award in 2002, 2006 and 2008 for the Kona-Kohala Chapter.Chef Jean and her CCF team feel it is so rewarding to give these keiki’s concepts for making wise food choices for good health. Thanks to all you joining our efforts: “Giving children a gift that lasts a lifetime.”

In addition to reaching the second grade classes, the CCF team goes to the Waimea Keiki Fest and do a Salad Tasting Station. Reaching hundreds of kids and some parents we help children learn to enjoy garden greens and fresh vegetables.

For the GEMS Girls Exploring Math and Science are CCF team serves a healthy breakfast to 250 girls and  Jean and Simone White do three workshops throughout the day: the workshops are entitled: FOOD AS SCIENCE, MATH, AND NUTRITION.

At three American Culinary Federation National Conventions, Jean W. Hull, CCE, AAC accepted the ACF National CCF “Little Oscar” Award in 2002, 2006 and 2008 for the Kona-Kohala Chapter.Chef Jean and her CCF team feel it is so rewarding to give these keiki’s concepts for making wise food choices for good health. Thanks to all you joining our efforts: “Giving children a gift that lasts a lifetime.”

Go to ACFChefs.org and click on Chef and Child Foundation to learn more about this amazing organization dedicated to helping our children achieve lifetime good health across the nation. The CCF mission statement is “To educate children and families in understanding proper nutrition through community-based initiatives led by American Culinary Federation chef members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity.”  The Chef and Child Foundation has been developing programs to stimulate grassroots efforts to be led by chefs in the communities across America. 


Jean Hull, CCE, AAC teaching 2nd graders to make wise food choices
followed by assembling a fabulous fruit kabob which they dip in yogurt.

Chef Daniel Thiebaut and Carol Whitaker at the Salad Station

Simone White showing the science of food with Karen Spittler Carrier assisting at GEMS