Bios

Founders

Kate Adamick | Andrea Martin

Our Team

David Avalos | Pam Davis | Risa Sackman

Kate AdamickKATE ADAMICK, Principal of Food Systems Solutions LLC, is a New York City-based consultant specializing in integrating operational changes, site-based programming, and public-private partnerships to implement, reinforce and support the healthful transformation of institutional meals programs and aid in developing local and sustainable agriculture systems. She has worked for school districts, hospitals and retirement communities across the United States. As co-creator of the Cook for America® Lunch Teacher™ culinary boot camps, featured on PBS NewsHour, she provides concentrated and comprehensive culinary training that transforms America’s school food service personnel into skilled and passionate professional culinarians.

Adamick is a frequent speaker on institutional food systems, sustainable agriculture, childhood obesity issues and the economics of school food reform, and has appeared on stage with such notables as Dr. David Kessler, Dr. Nancy Snyderman, Dr. Marion Nestle, Morgan Spurlock and Chef Ann Cooper. Adamick is a regular guest lecturer at New York University and University of California at Santa Barbara, has presented at The Aspen Institute’s Health Forum and Montefiore Medical Center’s Social Medicine Grand Rounds, and has co-taught a course called “Blueprint for a Green School” at Antioch University NE. She has also been an invited participant at Alice Waters’ “School Lunch Initiative Roundtable” at the Smithsonian Folklife Festival in Washington D.C. and the TEDxManhattan conference “Changing the Way We Eat”, and has been a featured speaker at conferences held by Yale University, the Community Food Security Coalition, the International Association of Culinary Professionals, Women Chefs and Restaurateurs, FoodService Directors Magazine, Field to Plate, Colorado Association of School Executives, Philadelphia’s Food Trust, Chicago’s Healthy Schools Campaign, Better School Food, and The Orfalea Foundations.

Adamick is a featured blogger for The Atlantic (www.TheAtlantic.com/food) and has appeared in numerous articles in the New York Times, The New Yorker, The Los Angeles Times, The San Francisco Chronicle, The Denver Post, The Daily News and USA Today, about school lunch programs, industrial organics and farm-to-school initiatives. She is also featured in Lunch Lessons: Changing the Way We Feed Our Children, by Ann Cooper and Lisa Holmes (HarperCollins, 2006) and Free for All: Fixing School Food in America by Janet Poppendieck (California Studies in Food & Culture, 2010), has been a guest on PBS’s To The Contrary, and appears in the documentary film Two Angry Moms. Her frequent essays relating to food systems can be found on www.sCoolFood.org.

Adamick currently serves as the principal consultant for the Colorado Health Foundation’s Healthy School Meals Project, for the Orfalea Foundation’s s’Cool Food Initiative in California, and for the Children’s Health Foundation’s Lunch for Life project. She also acted as the Project Director during the inaugural year of the SchoolFood Plus Initiative in New York City. Adamick’s eclectic past includes her careers as a corporate attorney, a professional chef in both white tablecloth restaurants and senior living communities, and a small business owner.

In addition to being a member of Slow Food, Women Chefs and Restaurateurs, and Chef’s Collaborative, Adamick sat on the National Farm-to-School Executive Advisory Committee and currently sits on the Advisory Boards of Better School Food, the New York Coalition for Healthy School Foods, Aubin Pictures’ “What’s On Your Plate,” and Parent Earth.

Adamick is the author of the highly praised book, Lunch Money: Serving Healthy School Food in a Sick Economy.

 

Andrea MartinANDREA MARTIN, Principal of Chef Andrea Martin LLC, is a Brooklyn-based consultant who specializes in school lunch reform projects and integrating culinary educational initiatives into the school community. Her expertise includes training and professionalizing school food service personnel, menu and recipe development, and educating elementary and secondary students through effective social marketing tools and programming.

As co-creator of the Cook for America® Lunch Teachers™ culinary boot camps, featured on PBS NewsHour, she provides concentrated and comprehensive culinary training that transforms America’s school food service personnel into skilled and passionate professional culinarians. Through her signature Jr. Chef events, Martin raises the food IQ of elementary students by introducing them to the fundamentals of cooking, the concept of sustainability, and the joys of eating whole, fresh foods.

Martin speaks on school lunch reform issues to parents, school communities, and educators across the country. She was a featured speaker at the 2009 Women Chefs and Restaurateurs Speakers Series at the Culinary Institute of America, and was the keynote speaker at the Maine Nutrition Network 2010 Annual Conference. Martin also appears in the documentary film “Two Angry Moms.”

Martin’s educational background includes a Bachelor’s Degree from Amherst College, a Master’s of Science in Teaching from the New School, and an Associate’s Degree in Culinary Arts from the Culinary Institute of America. During her tenure as a New York City schoolteacher, she designed and implemented a culinary arts training program for high school students and formed a successful social purpose catering company employing graduates from the culinary program. The business, Venture Catering, was a runner up in the Yale-Goldman Sachs Social Purpose Business Plan Competition.

Martin’s clients include the Colorado Health Foundation’s Healthy School Meals Project, the Orfalea Foundation’s s’Cool Food Initiative, the Children’s Health Foundation’s Lunch for Life project, and the Berkeley Unified School District in California.

Martin is an active member of Women Chefs and Restaurateurs, and was chosen as the Catherine Brandel Scholar in 2006.

 

David AvalosCHEF DAVID AVALOS, Supervisory Chef Consultant, manages and supports participants in Cook for America’s® Chef Instructor Training Program as they transition from the role of student teachers to certified instructional leaders in the Cook for America® Lunch Teachers™ Culinary Boot Camps. Avalos also develops and manages all Cook for America® logistical systems and protocols for equipment sourcing, purchasing, distribution, storage and transportation. Avalos began working directly with Cook for America® founders Chef Kate Adamick and Chef Andrea Martin in the state of Colorado in 2007, supporting the Aspen, Colorado Children’s Health Foundation Lunch for Life initiative, and continues to play a crucial role in the expansion, reach and scale of Cook for America® nationwide.

Avalos is founder and managing partner, along with Chef Pam Davis, of Culinary Caregiver Collaborative LLC (“C3”), a Colorado-based company that specializes in project management, production support services, project assessment, and educational support for a variety of school lunch reform projects. C3’s current work has supported Farm to School initiatives in western Colorado, and assisted the grass root startup of several local Colorado companies that create local organic food products for public schools.

Through C3, Avalos has co-developed numerous projects that directly relate to “Whole Human Wellness™,” including various whole food and homeopathic products that support the maintenance and healing of diet-affected medical conditions including diabetes and cancer. Avalos is currently working on the development and utilization of Omega 3 Chia™, co-authoring the book The Miracle of Chia™, and launching “Barefoot Korima” chia products.

Avalos’s gastronomic background extends over 35 years of various culinary endeavors. He is a graduate of San Bernardino Culinary, a C.E.C. with American Culinary Federation, a Certified IACP hospitality educator, and a Nominated Master Chef Invoke with London Guild Master Chefs Association. He has also completed Master Chef Preparation classwork, at the Culinary Institute of America, Avalos’s culinary achievements have taken him around the country and the world, including extensive work in Asia, Central America, and South America. He is the recipient of numerous culinary awards, including a 2000 James Beard Nomination and Zagat’s “Americas Best Fine Dine Restaurant” award. He has also been awarded several International ACF gold, silver, and bronze medals for Mystery Box Salon Competitions. Avalos received the key to the City of Cincinnati for his numerous inner-city community benefit and outreach work.

Avalos spent several years in partnership with distinguished media chef Jimmy Gherardi. Together they co-founded the Global Culinary Center, a 10-week cooking program developed with the National Restaurant Association for transitioning welfare reform recipients. Jointly, Avalos and Gherardi also supported set locations for Food TV Network, and participated in many of Ohio’s top grossing community fundraisers. Avalos later went on to co-found the celebrated “Chokolate Morel” restaurant with current C3 partner, Chef Pam Davis.

Avalos has also worked alongside some of the culinary world’s most revered chefs, including Chefs George Haidon, Wolfgang Puck, David Bouley, Roger Verge, and Julia Child.

 

Pam Davis CHEF PAM DAVIS, Administrative Chef Consultant, began her work with Cook for America® as a chef educator in 2008. In her role as Administrative Chef Consultant, Davis is responsible for managing all logistical details of the Cook for America® Lunch Teachers™ Culinary Boot Camps and Chef Instructor Training Programs, including site coordination, communications, procurement, and student relations. The combination of Davis’s culinary and systems expertise is critical to the seamless flow of Cook for America’s® programming.

Prior to her involvement with Cook for America®, Davis spent several years consulting and working as a mobile chef with the Children’s Health Foundation’s Lunch for Life program. She was integrally involved in creating several pilot programs for school lunch reform in Colorado’s Roaring Fork Valley. She also provided consultation for Aspen Public schools on their elementary and middle school lunch reform program.

Davis is founder and managing partner, along with Chef David Avalos, of Culinary Caregiver Collaborative LLC (“C3”). C3 develops nutritional awareness and provides support through comprehensive and integrated dietary education and training. C3’s current work has supported Farm to School initiatives in western Colorado, and assisted the grass root startup of several local Colorado companies that create local organic food products for public schools.

Davis has also done extensive research and product development with Omega 3 chia, and is the co-author of The Miracle of Chia™. Chef Pam is also the creator of the super energy chia pinole bar “Barefoot Korima”.

Davis’s culinary expertise is most notably in the area of pastry arts. Upon completion of Cincinnati State Chef technologies program, she worked in several of the Midwest’s celebrated patisseries, including the Bon Bonerie and Maribel Cakery, before launching her first business endeavor, Culinary Affair. Culinary Affair became well known for the development and sales of Jimmy Buffett Fruit Cakes in Key West, Florida, and its participation in the Best of Cincinnati Trophy Nut and Cake catalog. In 2001, Chef Pam collaborated with current C3 partner Chef David Avalos as co-owner and pastry chef of the award winning Chokolate Morel restaurant. As co-owner, Davis received numerous awards and accolades for her cutting edge pastry creations.

After relocating to Colorado, she recreated her original concept of high-end pastry creations under the new name of Dulce Finis, which quickly became the exclusive pastry supplier for many of Aspen’s social elite gatherings.

 

RISA SACKMAN, Senior Consultant for Curricula and Pedagogy, has two decades of experience providing leadership to educational and cultural organizations and has dedicated her career to creating effective educational programs, services, materials, and experiences that promote engagement and learning. A skilled manager, program/curriculum developer, teacher, and writer, Sackman is a true visionary who provides educational consulting services that help organizations build systems, processes, and resources to effectively disseminate their message, build capacity, and achieve outcomes.

In her role on the Cook for America® team, Sackman is the primary developer of program materials and curriculum guides. She also serves as an instructional coach to the chef instructors, and provides ongoing formative evaluation of all programs and materials. Her role combines her experience as an educational leader, her love of good food, and her passion for the health and wellness of children everywhere.

Sackman is also a senior consultant at the Academy for Educational Development (AED), where she designs, implements, and manages professional development supports and initiatives, and provides coaching and technical assistance to school leaders and teacher teams in the New York City Department of Education and Newark Public Schools. She is a co-developer of AED’s ISIS program (Indicators for Success - Interventions and Supports for Middle Grades Students), and she has developed a range of professional development services that promote effective teaching and learning practices, address young adolescent development, and create highly effective teacher teams.

Sackman has also consulted and written for New York University (NYU), where she writes for the Office of Advertising and Publications; Madison Square Park Conservancy, where she developed the Mad. Sq. Kids: Explore! program that lets kids and their adult caregivers learn about the park first hand by using fun, self-guided worksheets; the NewYork Historical Society, where she developed curriculum guides to help classroom teachers incorporate primary sources into their instruction; the American Museum of Natural History, where she developed a series of teacher guides for the Moveable Museum exhibits and several temporary museum exhibits; and MOUSE, a New York City based non-profit organization that works to train middle and high school students to initiate and manage technology help desks, where she developed curriculum and educational support materials for students, faculty advisors, and MOUSE trainers.

Previously, Sackman was Director of Education and Executive Vice President at TaskStream, an education firm providing web-based tools and services for K12 and higher education. While at TaskStream, Sackman was a regular presenter at national education conferences and helped school districts and pre-service teacher education programs around the country to incorporate electronic portfolios and other accountability measures into the infrastructure of their programs to better address changing accreditation requirements.

Sackman began her writing career on the editorial team of The Reader’s Catalogue (then a subsidiary of the New York Review of Books), a quarterly publication that gave book lovers the ability to order books through the mail long before the internet made online book buying a reality. She began her career in education as a museum educator, a teacher, and later a school administrator in New York City.

Sackman earned her Master’s in Education at Bank Street College of Education.