WELLNESS IN THE SCHOOLS

WITS Featured Chef

Chef Catherine Lederer: 

At Chop’t, they believe the world is changing the way it eats. The opportunities to access better food are all around us, and our knowledge of the importance of better food in our lives is growing every day. This is what inspires Chop't to be better and why they have formed a meaningful, long-term partnership with Wellness in the Schools.  Chop't and WITS share ideals and believe that true change starts at a young age, when children develop the better habits that shape their future and ours.

Through our partnership with Chop't, they have adopted Public School 175 in Harlem.  At the “PS 175 Harlem Grown Success Garden” across the street from our adopted New York City public school, students plant and harvest their own vegetable crops, learn about food preparation and nutrition and get excited about salad.  Chop't has had the opportunity to work in the garden with students - cleaning, weeding and planting vegetables.  They have also helped to organize and fundraise so that the students could go on a field trip to the White House garden.  Chop't is now in their second year partnering with PS 175.  They recently participated in an apple tasting and applesauce demo with the students and are looking forward to more opportunities to work in the garden and help the kids visit the White House again this year!

In Catherine’s role as Vice President of Food & Beverage at Chop’t, she is focused on managing the company’s supply chain, and handling all matters related to quality assurance and menu management.  She is passionate about the quality of the food served at Chop’t, as well as opportunities for menu innovation and the introduction of green initiatives.  Prior to Chop’t, Catherine worked at Le Pain Quotidien on the food & beverage team and also focused on the implementation of sustainability initiatives.  Prior to Le Pain Quotidien, Catherine served as the Business Development Manager at Niman Ranch.  Earlier in her career, she spent three years at Blue Hill Restaurant, initially working in the kitchen for the catering arm and then transitioning to front of house management.  Catherine received her culinary degree from the Institute of Culinary Education in 2000.  She is a member of Slow Food and the American Institute of Wine & Food, and has served on the board of directors of the AIWF’s New York Chapter.