SHEPHERDSTOWN, W.Va.—Scott Anderson, associate director and chef for Shepherd University's Dining Services, is helping improve food quality and nutrition at schools in Smithsburg as part of Cook Smart.
The Restaurant Association of Maryland Education Foundation, partnering with the Maryland State Department of Education, is piloting the Cook Smart initiative in four counties in Maryland.
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Anderson, who is a member of the American Culinary Federation, was selected as the chef to work with schools in Washington County. He will work with schools in Smithsburg to help develop 15 to 20 new recipes. He will also lead a six-day boot camp this summer to go over knife skills and other kitchen skills with school cooks in Smithsburg so they can cook from scratch.
Anderson said that he wants to encourage eating more fresh food instead of processed food. Anderson writes about healthful eating on his blog and works with the dietician at Shepherd to help change the way people look at food.
Anderson serves as a chef consultant for Phillip's Food, Baltimore, and chef ambassador to Wisconsin Milk Marketing Board. He is the information officer for the National Association of College and University Food Systems, Mid-Atlantic region. He also writes a weekly column for The Herald-Mail.