A TASTE OF THE
CONSCIOUS KITCHEN

The Conscious Kitchen Ignites a Farm to School Movement

The Conscious Kitchen is proud to partner with the West Contra Costa Unified School District. This expansion is our next big milestone to transform school dining across the country.

Step One was a demonstration week that took place from January 30 – February 3, 2017 at two schools in the district; Peres Elementary in Richmond and Madera Elementary in El Cerrito. Fourteen notable Bay Area chefs scratch cooked breakfast and lunch daily for 1,100 students using fresh, local, organic seasonal, non-GMO (FLOSN) ingredients. Each chef sourced provisions from local organic farmers, ranchers and purveyors. The meals far exceeded USDA National School Lunch Program (NSLP) nutrition guidelines.

This demonstration week was the first step toward the goal of a full transition to The Conscious Kitchen framework for these two schools. Thank you to all of the chefs, students, teachers, staff, parents, volunteers, partners, supporters, farmers, ranchers, food purveyors, and in kind donors for making the week such an incredible success.

Our Food

A Conscious Kitchen breakfast includes a main course, side of veggies, fruit and milk or water with an average food cost of $1.35. A popular breakfast is Yogurt Parfaits with Conscious Kitchen Granola and Cinnamon Apples.

A Conscious Kitchen lunch includes a main course, side of veggies, fruit and milk or water at an average food cost of $2.85. A popular lunch is barbecue chicken drumsticks, brown jasmine rice with cauliflower, and seasonal fruit.

Please see our Tasting Week Menu here!

Our Chefs

We’d like to thank the extraordinary team of Bay Area chefs who generously donated their time and culinary brilliance to this effort. Their enthusiasm and passion for preparing delicious, organic food for students brought an unparalleled sense of joy and nourishment to these school communities.  

“After more than three years of developing this program in the Sausalito-Marin City School District and knowing that it works and makes a big difference in the lives of these kids, I’m very excited to see The Conscious Kitchen expanding across the Bay Area,” said Justin Everett, Executive Chef of Cavallo Point Lodge and a founding partner of The Conscious Kitchen.

Participating chefs include:

JUSTIN EVERETT

Executive Chef
Cavallo Point Lodge

SUZETTE GRESHAM

Co-Owner and Executive Chef
Acquerello in San Francisco

PAM MAZZOLA

Chef / Partner
Prospect in San Francisco

DANIEL TELLEZ

Executive Chef
Copita in Sausalito

ARNON OREN

Owner
Oren’s Kitchen in Richmond

TERA ANCONA

Chef / Owner
Cibo in Sausalito

AL BAYLACQ

Owner
Good Earth Natural Foods in Mill Valley

GUILLAUME PFAHL

Executive Chef
The Conscious Kitchen

MARK DOMMEN

Chef/ Partner
One Market in San Francisco

JASON FOX

Executive Chef
Commonwealth in San Francisco

JUAN CHEL

Executive Chef
Fonda in Albany

MASSIMO COVELLO

Chef / Partner
Radici in Berkeley

ETHAN HOWARD

Pastry Chef
Cavallo Point Lodge in Sausalito

MARCELO MINO

Manager
El Cerrito Natural Grocery Annex in El Cerrito

Donors

First Dollar Foundation, Julie and Will Parish, Betty Gaye Toney & John Potter, Rotary Club, Richmond CA

In Kind Support

Food/ Farmers/ Purveyors Mary’s Organic Chicken, Rock Island, Clover Organic Milk, Lundberg Family Farms, Capay Organic, Marin Cheese, Nutiva, Rudi’s Organic Bakery, Simply Organics, Shady Maple Farms, Straus Family Creamery, Del Monte Meat Company, Pacific Gourmet, Cooks Produce, Edison Grainery, Pacific Produce, San Francisco Specialty Produce, FEED Sonoma

People and Businesses Alison Makala, Jawan Eldridge, Barbara Jellison, Alena Andress, Kelly Cary, Deneane Hannon, Rosa Koyoc, Jennifer Rienks, Barbara Sobel, Fanny Powell, Haylea Hannah, One True North, Cobalt Event Productions, Stacy Malkan, Susan Black, Leslie Leslie, Big 4 Party Rentals, Cambro, Cayson Designs, Full Circle Home, If You Care, Repurpose Compostable, Silver King, US Pure Water, Williams Sonoma, Active Kyds, Butcher Paper King