Category Archives: Who, What, ChefWear

Find out who’s wearing Chefwear, what events we’re showing up at, and where you can find us!

Five Tips To Get Your Child Excited About Exercising

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With the increase in technology and the growing trend of gaming system, more and more children are spending excess amounts of time in front of the television and computer rather than going outside and exercising. It’s easy to say that not every child enjoys playing sports or is naturally athletic, but there is more to do than participate in athletics. Exercise is a major part of healthy living and will, for obvious reasons, lower the percentage of obese children in the United States. Just like nutrition, commit to these five tips and be on your way to a more physically fit future.

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1. Allow your child to be in charge.

With multiple options available to participate in physical activities and exercise, don’t limit your child to only one or two things. Just because you want your son or daughter to be a soccer star doesn’t mean that is what he/she wants to do. There are so many different things your child can take part in, and it doesn’t have to just be sports. Think about other opportunities for your child to find something he/she wants and loves to do. Look into your local park districts, YMCA or community newsletters. If your child isn’t really feeling team sports think about:

 

 

  • Hiking or a Nature Club
  • Gardening
  • Dance
  • Gymnastics
  • Martial Arts
  • Skateboarding
  • Bike Riding
  • Bowling

2. Regulate screen time

Decide what works best for you and your family, but the American Academy of Pediatrics suggests that children should have no more than two hours of screen time per night. You may even consider turning off the television for the entire family. It will be hard for your child to not sit and watch TV, if you are sitting and watching TV.

3. Participate

Children relish the time they can spend with their parents. Time is limited and with both parents working to support the family thanks to a struggling economy, any extra minutes or hours you can spare as a parent, spend playing with your kids. This can be helping your child work on his/her skills on a sport he/she loves to play or just playing tag in the backyard, walking to the park, going for a bike ride or walking the dog. By actively participating, you are also setting a positive example and instilling in your children that exercise and outside playtime is fun.

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4. Be your child’s personal cheerleader.

Cheer your child on based on whatever activity he/she is participating in. This means standing on the sidelines, sitting in the stands, attending recitals and meets and offering positive encouragement. This fosters learning and the desire to want to keep improving and participating. Your child knows you are on his/her side.

5.Stick to it.

It’s easy to implement a new plan for just a week, but it is important that more exercise and less sitting in front of electronics is a part of your daily life. There are obvious times to make exceptions, like your teenager has a massive term paper due or your favorite sports team is on, but still find ways to stick to your plan. When your child takes a break from homework offer to go outside and shoot some hoops or during halftime of the big game, walk the dog. Be proactive and offer encouragement. Stick to your guns. Every child will whine, but once he/she is playing, that will go away. Just remember to make and keep it fun.

Couple a fun exercise plan with a healthy diet and you are on your way to better lifestyle. Encouraging your children to exercise and eat healthy starts at home. Be the best example for your children and continue to participate in physical activity such as yoga, sand volleyball, team kickball, softball, walking and running. Cook more meals at home and your children will soon learn that a healthy lifestyle is a better lifestyle.

Utilize the Internet to your advantage and search for tips online or programs such as VeggieU to help teach your children how to be healthy.

 

Five Tips To Get Your Children To Eat Healthier

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With the rate of childhood obesity on the rise, it has nearly doubled in almost 20 years, not-for-profits, chefs and even the First Lady have come together to encourage healthy eating habits and more physical activity. With such a staggering change in the childhood obesity rate, some schools are starting to take action by incorporating healthy lunch options, adding physical education back into the curriculum and providing nutrition education as a science unit

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Not-for-profits, such as Veggie U, are helping to bring healthy eating habits back into a child’s daily life. Today, families are constantly on the go and time is limited. Both parents are working to make up for a struggling economy and when the end of the day comes, sometimes the easiest option is to order out, go through a drive through or choose a frozen meal with little to no nutritional value.

To help be part of the movement that helps lower Childhood Obesity, Chefwear has come up with five helpful tips to provide your family with healthy eating options:

1. Cook dinner ahead for the week

While it seems like the last thing you may want to do on your free weekend, try cooking an entire week’s worth of meals on Sunday afternoon. Choose proteins that can be used for two different meals. For example, you can use chicken for one meal then use the leftovers for chicken tacos two nights later and chicken salad sandwiches for lunch the next day. Not only will this ensure that you spend more time sitting down and eating together as a family, but you will also save money.

2. Eliminate sugary drinks

One 12-ounce can of soda has about 10 teaspoons of sugar in it, which is more than three times what the American Heart Association recommends (three teaspoons per day). Encourage your children to drink more water and add a sugar free drink mix for added flavor. Sparkling water is also an excellent option.

3. Provide healthy snack options

Cut back on salty and sweet snacks such as pretzels, potato chips, cookies and candy. Not only are these options high in sodium but they are full of empty calories. Choose fresh fruit and vegetables as well as whole grain snacks and healthy beverages. Protein is available in more options than just meat such as yogurt and nut butter, which will help keep your children feeling fuller for longer.

4. Add variety into each meal

In order to avoid a rut in your meal plan, add variety to recipes. The more variety you add into a meal at a young age, the easier it is for children to accept what’s been given to them. While it is important to have a well-balanced diet and to teach your children about the important food groups, don’t take it too far. Your child’s relationship with food needs to be a positive experience, not negative. If your child isn’t ready to try something, do not force them. Attempt that food at a later date or sneak it into a dish like homemade muffins, soups or stews.

5. Encourage participation when cooking

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Take your children with you to the grocery store or allow them to help make your list for the week’s worth of food that you need. Give them the opportunities to select what they can eat for lunch and if they suggest something you don’t agree with, offer up a different option instead of just saying “no.” Encourage them to help you make dinner which not only gives you and your children the chance to spend some time together, but you are immediately instilling healthy eating habits in them at an early age.

For more tips on how to encourage healthy eating, scour the Internet. Healthy eating is on the rise and there are multiple resources out there to keep things fresh in your house or attempt to change the way you eat.

Visit www.veggieU.org to learn about its program.

Veggie U Aims To Stop Childhood Obesity

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Since the late 1980s, childhood obesity has more than doubled in Americans between the ages of 6-18. The issue has become so prevalent that everyone from chefs, to not-for-profits and even the First Lady has stepped up to change the course of this epidemic.

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Veggie U, a 501c(3) non-profit, promotes healthy living with a focus on making wise food choices through education. Veggie U aims to combat the outbreak of childhood obesity and diabetes as well as the onslaught of packaged food marketing aimed at school children. Veggie U supplies elementary school students with Classroom Garden kits all over the country. The kits are designed to teach kids the importance of nutrition through a five-week course with lessons that include: tasting new and different vegetables, planting and cultivating vegetable gardens, taking a glimpse at the underground life of worms, and plant science.

“It always amazes me that children think peas come frozen in bags,” said Karen Sherwood, a 4th grade teacher at Drake Elementary in Strongsville, OH and five-year participant of the Veggie U program. “The students learn so much with Veggie U. The program is completely hands-on and appropriate for every ability level.”

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Woodlands Elementary, Huron, OH

In addition to a scientific approach to learning about plants and their components, the Veggie U curriculum incorporates extensive journal activities, mathematics, language arts and fine arts, providing an integrated study of core concepts.

The students celebrate the end of the program with a vegetable Feast Day. Chefs are often invited to celebrate Feast Day with the students and offer recipe demos and instructions on how to prepare and enjoy vegetables all year long.

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Drake Elementary, Strongsville, OH

“We have demonstrated over the years with the Veggie U program that it does change students’ attitudes toward eating fresh vegetables,” said Lynn Eirons, Veggie U Education coordinator. “The children are excited to start the program and they retain the knowledge they learn from each lesson.”

Veggie U’s curriculum was inspired by chefs and farmers, and developed through the volunteer efforts of a nutritionist, doctor and local educators. The team recognized that children would greatly benefit from understanding the  connection between what they consume and how that food is grown.

Chefwear developed its relationship with Veggie U during the Summer of 2012 by creating a pattern made specifically for the organization and its cause. The Veggies pattern is available in a wide variety of chef pants and chef aprons. With every purchase of the Veggies print, Chefwear gives a portion of the sales to help Veggie U educate American children about the importance of a healthy lifestyle in hopes to end childhood obesity.

Article Written By: Vicki Jenkins

Visit www.veggieu.org for more information.

Culinary Command Graduates Class of 2013

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For the eight men and women in the Culinary Command Training Program For Veterans, it has been a life-changing experience. Culinary Command, a program designed to teach veterans high-level culinary skills to pursue careers in foodservice and hospitality, gave them an opportunity to utilize their skills as former members of our country’s military and apply them directly to the kitchen.

Founder and Head Instructor Chef David James Robinson brought a variety of backgrounds all together ranging from 16-years of cooking for the Army to a love for food that comes from home cooking and everything in between. 6-weeks ago, these participants came to the Culinary Command Training Program with the chance of a lifetime – the chance to succeed.

“It’s amazing to see some of the growth in these folks,” said Robinson. “Some of them didn’t know how to hold a knife correctly 6-weeks ago. Now, they are making advanced recipes.”

After 42-days of hard-core culinary lessons focused on making everything from scratch and techniques such as smoking, poaching, baking and the importance of wine pairing to name only a few, these eight students completed their training on July 27th, which culminated with a gradation dinner for 100 guests including friends and family of the participants, local and national supporters, students and veterans’ organizations.

Robinson’s final test brings all the skills the students learn together, and he encourages creativity and teamwork. The dinner is designed for the students to put their newly learned skills to the test.

“The students are instructed to either put a twist on a dish we already learned or make something entirely on their own based off technique they learned over the course the session,” explained Robinson. “The goal is make each dish coordinate as each student is assigned a course. The quality of the food and their creativity just blew me away.”

Throughout the 6-week session, The Culinary Command students sported Chefwear jacketsaprons and caps. The jackets, which featured each student’s name, the Culinary Command logo, and American flags on the collar were presented to the students on the first day of class and were worn day-in-and-day-out.

“Students were beside themselves when they received their uniforms,” Robinson stated. “The thought that went into each jacket was just an amazing moment for them to have, and now, to share with others. They were such a nice addition and added layer of professionalism and quality (to the session).”

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Pictured: Back row: Mikel Posey; Middle row (from left to right): Robb Liekis, Sal Fernandez, Dustin Dash, Willie Scherrer; Front row (from left to right): Judy McLean, Lolita Perry, Keisha Davis.

Robinson began the Culinary Command Training Program in 2010 after hearing a variety of reports about the unemployment and suicide rate of our country’s military veterans. He quickly realized the similarities between life in the military and the life of a chef. The Culinary Command will start it’s third session in September. Click here to learn more about Chef David James Robinson.

Changed forever by 9/11, Chef David James Robinson is giving vets another chance at life, through food.

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Chef David James Robinson learned the power of food at an early age. The sounds of laughter and chatter were a constant in the Robinson household. The son of a minister and a church choir director, an empty seat at the table always belonged to family friends and missionaries. Here, is where Robinson learned the impact of good music, good company and even better food. “Mom always cooked at home and we always had folks over,” Robinson said. “I just loved the camaraderie of the table.”

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While his passion to cook and entertain grew throughout the years, Robinson found himself in New York as the Vice President of an advertising agency in 2001 before a national tragedy made Robinson realize it was time to follow his heart.

“In 2001, I was working for an ad agency and I stood from my office window and watched The World Trade Towers fall,” remembered Robinson. “And afterwards, I just thought to myself that there were people who went to work that day thinking that maybe they wanted to do something different with their lives and now they would never have the chance.”

And just like so many Americans, Robinson’s life changed. He quit his job at the ad agency to pursue his life-long passion for cooking and enrolled at the Culinary Institute of America in Hyde Park, New York. Before graduation, Robinson had the opportunity of a lifetime that ultimately led him to where he is now.

“I was asked to cater an event for the President of the Rogers and Hammerstein Organization,” stated Robinson. “I had Mary Rogers (the daughter of Richard Rogers), Peter Shaffer (writer of Amadeus and Equus) and Arthur Schlesinger Jr. (Pulitzer Prize winner) eating my food and enjoying it.”

Now, more than 10 years later and a successful catering and event planning company called Bezalel Gables Fine Catering & Events, Robinson has found a way to give back to the community – By teaching others. He teaches the very people that, in a roundabout way, gave him the courage to do what he loves – Our country’s soldiers.

“I was hearing a lot of reports about the unemployment and suicide rate for military veterans between the ages of 18-24,” said Robinson. “I saw a lot of people coming back from overseas with injuries and no opportunities being offered to them. It was just so heartbreaking.”

In 2010, Robinson began brainstorming ways to help and realized the parallels that existed between a life in the military and the life of a chef. It became clear that Robinson could teach these young men and women how to apply their military skills to working in a kitchen.

“In the military you wear a uniform, in the kitchen you wear a uniform,” Robinson explained. “In the military it’s ‘Yes sir, No sir,’ in the kitchen, it’s ‘Yes chef, no chef’. We use a brigade system. We thrive off team work. It’s not a matter of life and death, but the job needs to get done.”

From this epiphany came The Culinary Command Cooking Program For Veterans. The program started off as 4-weeks of comprehensive and intense culinary training. Now, three years later, Robinson holds two 6-week sessions in the Summer and Fall for 16 chosen applicants.

Robinson isn’t just supplying them with the facility to learn and the knowledge to work in the hospitality industry, but he’s providing them with another chance at life, an opportunity to leave the military behind. Robinson is giving back to those that give up so much for us. And just like the day Robinson witnessed The World Trade Center crumble, The Culinary Command Cooking Program has forever changed his life.

“It’s one of the most satisfying things I’ve ever done,” he said.

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Influential Chefs With Style

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Chefwear founder, Rochelle Huppin, handed out the first pair of Chefwear pants to some of the most influetial and up-and-coming culinary figures in the world in the late 1980s. Continuing along with that tradition, Chefwear focuses on building relationships with chefs and dressing them in our stylish culinary apparel as they continue to thrive in the kitchen. See what some of these culinary leaders are wearing while doing what they love.

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Zena Polin and Jerry Hollinger
The Daily Dish

Polin teamed up with Hollinger to open The Daily Dish where they serve seasonal comfort food utilizing locally sourced and farm-fresh ingredients. Polin is an accomplished writer and editor in the culinary community focusing on food and wine from Latin America. Her knowledge of food and wine pairings combined with Hollinger’s experience as a chef and caterer helped The Daily Dish earn Open Table’s Diners’ Choice Award in 2011 and 2012. Polin is sporting our Five-Star Traditional Organic Jacketin Avocado.

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Paula Lambert 
The Mozzarella Company

Lambert founded The Mozzarella Company in 1982 after spending some time in Perugia, Italy learning the language and immersing herself in the culture. After falling in love with the taste and texture of mozzarella, she learned how to make this creamy cheese and opened up her own business in Dallas, Texas. Lambert now ships her fresh mozzarella all over the country and earned the “Who’s Who of Food and Beverage in America” from the James Beard Foundation amongst other awards. Lambert is featured wearing our Women’s Sterling Chef Jacket in Red.

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Chef Budi Kazili 
The INN Crowd with Chef Budi Kazali

The INN Crowd with Chef Budi Kazali began its second season in February of 2013 and features Kazali pairing his famous “East meets West” dishes with the best local wines in Santa Barbara. Kazali features a guest on his show and educates him/her as well as the audience about what a good wine pairing can do to enhance your meal. Kazali is wearing our Five-Star Windsor Jacketin Natural and his guest is featuring our Organic Classic Bib Apronin Plum.

 

 

 

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Chef Gail Sokol
Think Outside The Lunchbox

Sokol is an award winning pastry chef with expertise in baking as well as classical cuisine. Sokol works closely with the Think Outside The Lunchbox initiative in the state of New York. Sokol teaches adults and children the importance of a healthy lifestyle with emphasis on a well-balanced diet and physical activity. Sokol is wearing the Women’s Sterling Jacket in Red and ourUltimate Pants in the Veggies pattern to benefit Veggie U. Her guest, Brian Sherman Superintendent of Schoharie Schools, dons the Organic Classic Bib Apron in Avocado.

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Ming Tsai
Simply Ming

Tsai just wrapped up his 10th season of Simply Ming where he focused on demonstrating to his audience the most basic cooking fundamentals and brought in special guests chefs to teach viewers unique recipes they can try at home, which shows off Tsai’s masterful teaching capabilities. Ming and his guests protect themselves against spills and splashes in the kitchen by showcasing our Bistro Chef Apron Without Pockets in Black.

Chefwear Founder Shows Off Skills At Children’s Bureau Event

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Most recently, Chefwear founder Rochelle Huppin participated in the Third Annual Children’s Bureau Celebrity Chefs Wine Tasting held in Los Angeles, CA in October. The event benefited the Children’s Bureau, which is not-for-profit organization that helps out at-risk children and gives them the tools to be caring and productive adults.

Huppin served homemade butterscotch pudding with fleur de sel chocolate wafers and was part of a group of celebrity chefs such as: Jim Dodge, Natasha MacAller and Mary Sue Millikan.

“It’s a great cause and it’s really what chefs are all about,” Huppin said. “Think about all the events, charities, benefits and what they all have in common — Food. It’s our way of doing what we love and giving back.”

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Huppin’s table display of her butterscotch pudding with fleur de sel chocolate wafers

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Celebrity Chefs, Natasha MacAller (left), Jim Dodge (center), Huppin (right) at the Third Annual Children’s Bureau Celebrity Chefs Wine Tasting

 

Wanna-Be-Chefs Choose Chefwear For Third Straight Year

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Wanna-Be-Chef Dinner Productions hosted its third annual benefit dinner, Fiesta Italiana, at Fuel in Wilmette, IL. The event benefited The Warming House also located in Wilmette. Jeff Holcomb, Craig Phillips and Robert Friesen, worked in the kitchen to serve 90 people a five-course rustic Italian menu that featured braised ox-tail and ciopinni amongst other items. This year’s event marked the second year in a row the benefit was held at Fuel.

Holcomb, Phillips and Friesen, along with Fuel chefs Derek Dwyer and Rick Lind and special guest Mary “Mama” Di Fiore, donned embroidered Chefwear’s Three-Star Cloth Knot Button Jackets. The trio has used Chefwear for all three of the annual events and avidly supports the brand.

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Robert Friesen (right), Wanna-Be-Chef, and son Harley (left), Fuel line cook, during the Third Annual Wanna-Be-Chef event

Holcomb, Phillips and Friesen conceptualized a theme and worked with Fuel’s chefs to create a menu that included specialties made from locally sourced ingredients. They spent three days preparing food and planning for the ups and downs that happen daily while working in a busy restaurant’s kitchen. “Mama” Di Fiore created over 100 servings of traditional Italian desserts including cannoli, tiramisu and cassata.

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From left to right: Rick Lind, Chef; Jeff Holcomb, Wanna-Be-Chef; Friesen; Derek Dwyer, Executive Chef; Craig Phillips, Wanna-Be-Chef; and “Mama” DiFiore (center) during the Third Annual Wanna-Be-Chef event

“We all love to cook,” said Friesen. “But loving to cook and working in a restaurant and churning out 500 high-quality courses in a three-hour period are two very different stories. The three of us enjoy the challenge, learning to scale up cooking to feed a large group, and learning new techniques and recipes from the professional chefs that work with us. We have something to be very proud of here.”

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From left to right: Lind, Phillips, Tim Lenon, Owner of Fuel, Dwyer, Friesen, and Holcomb during the Third Annual Wanna-Be-Chef Event

 

Chef Bob Waggoner Shows Off Chefwear on UCook! With Chef Bob

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Five years ago Chef Bob Waggoner invited us into his kitchen when he started filming UCook! with Chef Bob in the quaint beach town of Charleston, SC, and Chefwear has been with him since the beginning. “One of the first phone calls we made was to Chefwear,” said UCook! Producer, Mike Kirk. “The clothing and the service is top-notch and Chef Bob wouldn’t wear anything else.”

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On his show, Chef Bob pulls members of the audience up on stage, and he teaches them how to cook a meal. Chef Bob dresses them in Chefwear attire and gives them an inside look into gourmet cooking and wine pairing.

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After a successful tenure in Charleston, Chef Bob and his team are embarking on a new journey in Nashville, TN starting in early 2013 where they will film on location at famous spots all over the city famous for country music. Set to have 1,000 people in the audience per show, UCook! will bring celebrity chefs, country music stars and master sommeliers on set to interact with Chef Bob and the audience. Visit www.ucookwithchefbob.com to learn more about Chef Bob and UCook!

Chef Terry French Takes Chefwear Around The World

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Chef Terry French saw an ad posted on Craig’s List looking for a “culinary badass” and after sending in his reply found himself on the second season of Food Network’s Extreme Chef, which as it turned out is right in his wheelhouse as he was crowned champion in September.

Chef Terry wore his Chefwear jacket throughout the entire season in which it traveled with him over 8,000 miles and did everything from riding elephants, sourcing ingredients in a floating market and cooking in front of a Buddhist temple.

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After his victory, Chef Terry had his fellow cast mates and the crew of Food Network’s Extreme Chef autograph his Chefwear jacket. “This really turned into an amazing experience,” Chef Terry said. “It was like Disneyland for chefs. We didn’t know what we were doing until 10 minutes before the challenge. We were jumping in oceans. I’m a Coast Guard guy, so I didn’t even think twice about it. It was amazing to get to know the other six chefs. We really built relationships and had the experience of a lifetime.”

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