Indian Harvest, a supplier of specialty grains, beans, legumes and blends for foodservice, has added Chef Coleen Donnelly to its culinary team. She will specialize in developing meal solutions for the K-12 market to meet proposed new USDA guidelines that call for greater use of whole grains in menu planning.

A 1996 graduate of The Culinary Institute of America, Donnelly has an extensive career in professional kitchens as an executive chef and restaurant owner, and in classrooms as a chef-instructor. From late-2000 to mid-2003, she oversaw the kitchen at the Ross School in East Hampton, NY, managing the serving of 1,300 daily meals focusing on locally and sustainably grown ingredients. For the past several years, Donnelly, now based in the San Francisco Bay Area, has dedicated herself to shifting focus on food in the nation’s schools to a healthy and sustainable model utilizing scratch cooking.

“I’m excited to join Indian Harvest’s culinary team,” Donnelly says. “This opportunity enables me to combine my passion for food and my commitment to improving school meals with making great products part of healthy and delicious meal choices for kids.”