EATIQUETTE:

A Better School Lunch

eat·i·quette noun \ˈee-ti-kət, -ˌket\ a school lunch program implemented in select Philadelphia schools that uses fresh healthy food, family style dining, and other principles to improve the lives of children.

EATIQUETTE

documentary

What's Hot

New Recipes

Fennel, Apple & Raisin Salad

Quantity 4
Skill Level
INGREDIENTS

1 fennel bulb

1 apple (green is best, but any will do!)

1/2 cup raisins

1/4 cup lemon juice (about 1 lemon's worth)

1/4 cup orange juice

1/4 cup extra virgin olive oil

1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

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Recipes
DIRECTIONS

To cut the fennel: trim off the base of the bulb and the stalks. Remove any dark outer layers of the bulb (it should be white). Halve the bulb the long way and remove any core. Shave the bulb thinly with a vegetable peeler or mandoline, or slice very thinly. Here is a great video from the New York Times on how to cut up fennel: http://www.nytimes.com/video/2013/03/29/dining/100000002141214/cutting-up-fennel.html

Slice the apple thinly.

Mix the shaved fennel and sliced apples with the remaining ingredients. Season with salt and pepper, to taste.

Serve with whole grain crackers as a snack, or mix with fresh lettuce and pair with a hearty, whole grain bread for a light meal!

Events

Great Chefs Event 2014

When:

Tuesday June 10th, 2014, 6:00pm - 9:00pm

Where:

Urban Outfitters Headquarters, Navy Yard, Philadelphia

What:

The 9th annual Great Chefs Event benefits Alex’s Lemonade Stand Foundation and the Vetri Foundation for Children. This spectacular celebration will showcase 4 dozen top chefs from throughout the US and Italy offering an unparalleled dining experience. Last year, we hosted upwards of 1,200 guests and raised almost $1.1 million. Click here for more event information! 

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Events

Chef Spotlight

Quintel Coles

Quintel Coles, or “Chef Q” as his students like to call him, helms the kitchen at Cristo Rey Philadelphia High School in North Philadelphia as executive chef. We grabbed him for a quick interview after a particularly delicious lunch of orange baked cod, orzo salad, roasted carrots, and fresh pears. (Yes, this is school lunch!)

When did you know you wanted to be a chef?

I decided I wanted to be a cook by mistake, actually. Music was my first love, so I went to work as a dishwasher at a restaurant to fund my music career. Once I got there, I decided the guys that were cooking were making more money than I was washing dishes, so I figured I’d learn how to cook. Once I got into it, I learned to appreciate the art of cooking and how flavors work together. I’ve been cooking for 28 years.

What’s cool about your job?

What I love about working for Cristo Rey is the fact that I get to educate the kids about food. I get to actually see my customer, if you will. I worked in a lot of kitchens where I was just in the back. I’d never see the customer’s face. I just cooked for invisible people basically. Now I get to see the people, get to talk to the students, I get to get their feedback, so that’s a huge deal for me.

What dishes do your students love most?

Their favorite dish is spinach and chicken quesadillas. That would be the first favorite. The second favorite is the curried chicken. They love the curried chicken! They definitely voice their opinions about what they like and what they don’t like.

What career advice would you give one of a student who wanted to be a chef?

Go to school, first of all. Get a culinary degree but only do it because it’s from the heart, because it’s something you really love doing.

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Chefs

A Day in the Life

An Intern’s Perspective: Eatiquette
Read on for our intern Katherine's perspective on Eatiquette in the lunchroom! LEARN MORE >

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Table Captains
Five or ten minutes before lunch at each of our Eatiquette partner schools, table captains arrive. LEARN MORE >

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Teaching Kids to Cook
On a recent Thursday, the lunch crowd at Osteria had to make a little extra room for some Kindergarteners from Philadelphia's Bache Martin Elementary School. LEARN MORE >

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Our Mission

HEALTHY EATING = HEALTHY LIVING

Food Can...Empower Children, Food Can...Create Community, Food Can...Inspire Change

The Vetri Foundation for Children helps kids experience the connection between eating well and feeling good. Through food, education and social interaction, we give children the nutritional foundation they need to grow and thrive.

330,710

Together with our partners we have served 330,710 healthy, family style meals.