Chef Ann Cooper is a celebrated author, chef, educator and advocate for better food for all children. A graduate of the Culinary Institute of America, Ann has been a chef for more than 30 years including serving as Executive Chef at the renowned Putney Inn in Vermont.

Ann is the author of four books: Lunch Lessons: Changing the Way We Feed Our Children, In Mother’s Kitchen: Celebrated Women Chefs Share Beloved Family Recipes, Bitter Harvest: A Chef’s Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It and A Woman’s Place is in the Kitchen: The Evolution of Women Chefs.

She has been honored by SLOW Food USA, selected as a Kellogg Food and Society Policy Fellow, and awarded an honorary doctorate from SUNY Cobleskill for her work on sustainable agriculture. She has served on the U.S. Department of Agriculture National Organic Standards Board and was an Executive Committee member of Chefs Collaborative raising awareness about the value of healthful, seasonal, organic, and regional foods. In 2009, Ann founded Food Family Farming Foundation (F3), a nonprofit focusing on solutions to the school food crisis.