“We are required to adhere to the nutrition requirements in the USDA Meal Pattern. Although our model is very different from most schools, the Department of Education has been very supportive and interested in what we are doing. They may even eventually use ANCS as a model for other schools.”Chef David Bradley
A Word from Chef Bradley
“In 2014, I was working as the chef of Lure Restaurant in Midtown. It was engaging work, but in the back of my mind, I’d been having doubts about the long-term feasibility of being a chef and being a dad at the same time. When I heard through the grapevine that a charter school, which happened to be right across the street from my house, was looking for a chef, my initial thought was, “Thanks, but no thanks.” But I thought it was worth at least talking to the administrators about it, and every conversation we had was really interesting.
I was particularly excited about the opportunity to start from scratch and develop my own recipes and systems. Everything about it would be built from the ground up. I also liked the vision that Matt Underwood, Executive Director, and Kari Lovell, Director of Business and Operations had for the program. They were committed to supporting local foods and had big dreams for a school garden. So in 2014, I joined the staff of the Atlanta Neighborhood Charter School as its Chef and Nutrition Director.”
Excerpt from “Hungry Like the Wolves”
ANCS is proud to serve healthy, delicious meals using locally-sourced food to our students, teachers, and visitors.
As well, students have the opportunity to be involved in our meal program, from tending to the farm at our middle school campus to planning recipes to working in the kitchen at each campus. You can read more about the philosophy and approach of our meal program from Chef David Bradley in the forward to our ANCS cookbook below, and, if you’d like to try your hand at making dishes served at ANCS, you can order an ANCS cookbook to do so.