Kickoff of "KID CHEFS" Pilot Program

(October, 2006) The Riley Avenue School kicked off its wellness emphasis for the 2006-07 school year with a lunch prepared by Todd Jacobs, the chef of the Tierra Mar Restaurant located within the Westhampton Bath and Tennis Club on Dune Road. According to Tierra Mar’s website, Mr. Jacobs, who is a graduate of the French Culinary Institute in Manhattan, is known for “superior-quality cuisine that draws on the bounty of the region.” A famous chef and healthy food raised by local farmers are just two of the ingredients in this tasty pilot program dubbed “Kid Chefs.”

The program, directed at third and fourth grade students, teams teachers, students, members of the Riley Avenue Parents Association (RAPA), Chef Todd Jacobs, RCSD Food Director Karen Ball (right), organic farmer Rex Farr (and other local farmers), with state and local government officials and the school in a collaborative effort to provide children with healthy, low cost, satisfying lunches, using food grown, in part, by the farmers in the area.


In attendance at this kick-off event were members of the Riverhead Town Board (Chris Kent, Barbara Blass, and John Dunleavy), New York State Senator Ken LaValle and his wife, Chef Todd Jacobs, Acting Superintendent of Schools Joe Singleton and Assistant Superintendent Joe Ogeka, Mr. and Mrs. Farr, RAPA officers and members, Food Director Karen Ball, staff, and Riley Avenue Principal Dave Enos, all encouraging the students at the Riley Avenue School to eat these healthy choices by enjoying the lunch themselves.

On the menu was a medley of fall vegetables (onions, leeks, carrots and green beans), locally grown apples, LI grown roasted chicken breast with whole wheat soba noodles and pan gravy, and a whole grain dinner roll from Kara’s Organic Bakery, topped off with low fat milk. It was delicious! According to Chef Todd Jacobs, it also met the dietary requirements. The students seemed to enjoy the lunch and very little of it ended up in the big green garbage cans.

Getting the kids involved in the process is another part of the program. Students will travel to the Farr farm in Calverton and plant vegetables that will eventually be harvested, prepared and eaten by the Kid Chefs.

“We’re trying to get the kids themselves involved,” explained Mr. Farr. “We want them to see where the food they eat is grown and learn how to prepare it. Hopefully, being a part of the process will make them more likely to choose and enjoy more healthy foods.”

Stay tuned to see what will be on Mr. Jacob's menu for the next Kid Chefs meal.