The Many Hats of Kimberley Stakal

This site's content is from its 2010 archived content.

Chefs Move to Schools

In 2010 First Lady Michelle Obama called on chefs to join the fight against childhood obesity by adopting a school. By collaborating with teachers, parents, school nutrition professionals and administrators, she hoped that the chefs would help educate the children about food as well as show them that healthy eating can be fun.

The program, Chefs Move to Schools, was to focus on the interests and expertise of each chef volunteer, while serving as a means for private restaurants and schools to create partnerships within their communities for the benefit of educating school age children about food and healthy eating

By seeking to utilize the creativity and culinary expertise of the Chefs Move to Schools program would help ensure that America’s youngest generation grows up healthier than past generations of children, particularly from the inner cities. Its goal is to solve the childhood obesity epidemic within a generation. The Chefs Move to Schools program is a feature of First Lady Michelle Obama’s “Let’s Move!” initiative. In all the news articles about the launch of the Chefs Move to Schools, Kimberly Stakal was the chef who was associated with the city of Chicago. 

At the time Kimberley Stakal, a young chef who is making a name for herself in the green, organic food movement as a food writer and accredited chef, was already working with a Chicago school before Chefs Move to Schools was officially launched in May 2010. She had worked as a culinary consultant with the Academy for Global Citizenship, a Chicago Public Charter School on the city’s south side since January of 2010, creating organic and even vegan options for the students. From January 2010 – October 2010 Kimberly trained kitchen staff on whole foods culinary techniques and basic natural foods ingredients. She conducted after-school family nutrition seminars, which included with healthy snacks for the kids and recipe cards for the parents. Kimberly also created a series of school newsletters and publications on healthy eating and family nutrition that were sent home. Working collaboratively with the school’s kitchen staff she contributed to development of a rotating school menu including local, organic, plant-based breakfasts, lunches, and snacks.

The Many Hats of Kimberley Stakal

Food writer, recipe developer and editor, consultant and educator, personal chef, and culinary content producer, wine buyer, and Associate Marketer and Community Relations Specialist, Kimberley Stakal has at one time or another worn these hats within the last eight years.  In in 2007 she graduated with a health-supportive culinary degree from New York’s Natural Gourmet Institute. Natural Gourmet Institute offer interactive and dynamic Certificate Programs, designed to give students the opportunity to gain first-hand experience and expertise in the areas of Culinary Nutrition, Culinary Cooking for People with Illness, Sustainable Farming, Raw and Living Foods, Food Entrepreneurship and Writing for Food Media. The institute seemed like the perfect fit for Kimberly considering the trajectory of her career.

Kimberley has undertaken a number of interesting and challenging projects ranging from cooking for and testing recipes for the actress Alicia Silverstone, who advocates a eco chic green living philosophy, developing recipes for food businesses and magazines, to building content and editorial development of lifestyle-focused websites; editing the content/ copy for cookbooks and recipe databases, as well as being a contributing writer for publications such as the Organic Authority (see her posts at This young woman's enthusiasm and hard work is inspiring to say the least.

Kimberley Stakal Articles Review - Organic Authority

1. Exploring Unique Cooking Techniques
   - "What Are ‘Basted’ Eggs?": This article likely explores a less common method of cooking eggs, showcasing Kimberley's ability to educate readers on diverse culinary techniques.

2. Informative and Thought-Provoking Content
   - "What is Gelatin Made of and How Cringeworthy Is It?": Tackles the origins and potentially controversial aspects of common food ingredients, engaging and informing readers.

3. Healthy and Simple Cooking Tips
   - "How to Master the Shredded Veggie Salad": Demonstrates expertise in creating healthy, simple, and nutritious meals, appealing to readers interested in easy yet healthy cooking.

4. Creative Breakfast Ideas
   - "6 Delicious Ways to Have an Avocado Breakfast": Shows creativity in reinventing a common ingredient in various breakfast dishes.

5. Heart-Healthy Cooking
   - "How to Bake Fish (Heart-Healthy!) with Just Three Ingredients": Focuses on creating heart-healthy recipes that are also simple and accessible.

6. Seasonal Cooking Inspiration
   - "Warm Winter Fruit Gratin" and "Wilted Greens Salad": Provides seasonal cooking inspiration, particularly for colder months.

7. Versatility in Recipes
   - "How to Make Potato Pancakes with (Almost!) Any Vegetable": Reflects adaptability in recipes, making them versatile for different ingredients.

8. Vegetarian-Friendly Dishes
   - "Vegetarian Winter Kale Casserole" and "Parmesan-Acorn Squash Brown Rice Risotto": Focuses on vegetarian cooking, catering to specific dietary preferences and lifestyles.

Overall, Kimberley Stakal's work on Organic Authority is diverse, focusing on health, simplicity, and creativity in the kitchen. Her articles appeal to a wide range of readers, from those interested in unique ingredients and cooking methods to those seeking practical, healthy, and vegetarian-friendly recipes.

Kimberley Stakal's Involvement

Kimberley Stakal, a renowned chef and a proponent of organic food, has been a vocal advocate for the Chefs Move to Schools program. Her passion for organic, locally sourced ingredients aligns perfectly with the program's goals. Stakal's approach to food is rooted in the belief that fresh, organic ingredients not only taste better but are also crucial for maintaining good health and well-being.

Organic Food Movement

The organic food movement, which Kimberley Stakal ardently supports, advocates for the use of food grown without synthetic pesticides, fertilizers, genetically modified organisms (GMOs), and with minimal processing. This movement emphasizes the environmental and health benefits of organic farming, including the reduction of pollution, conservation of water, increased soil fertility, and reduced soil erosion.

The movement also stresses the importance of sustainable and ethical farming practices, which contribute to the welfare of both the environment and the farmers. These practices include crop rotation, green manure, compost, and biological pest control.

Benefits of Organic Food

1. Healthier Choices: Organic foods are often richer in nutrients. Studies have shown that organically grown foods have more vitamins, minerals, enzymes, and micronutrients than conventionally grown foods.

2. Environmentally Friendly: Organic farming practices reduce pollution and conserve water and soil, making them more sustainable in the long term.

3. Better Taste: Many people believe that organic food tastes better due to the improved quality of the soil used in organic farming.

4. Animal Welfare: Organic farming standards generally include better treatment of animals, ensuring they lead healthier lives.

5. Reduced Pesticides and Chemicals: By avoiding synthetic pesticides and fertilizers, organic foods have fewer residues, making them safer to consume.

Challenges and Future Directions

While the organic food movement has gained significant momentum, it faces challenges like higher prices, limited availability in certain regions, and the need for more public awareness. Moving forward, the movement aims to address these challenges through advocacy, education, and continuous improvement in organic farming techniques.

Kimberley Stakal's role in this movement is not just about promoting organic food but also about educating the public on the benefits of a sustainable, healthy lifestyle. Her involvement in initiatives like Chefs Move to Schools exemplifies her commitment to this cause and her belief in the power of good food to bring about positive change in society.

In conclusion, the organic food movement, supported by chefs like Kimberley Stakal, represents a significant shift towards healthier, more sustainable eating practices. Its impact on public health, the environment, and food quality cannot be understated, and its continued growth and evolution will likely play a critical role in shaping the future of food consumption globally.


The information for this site has been collected from a number of sources. It is not the original content.