There is an overwhelming amount of research and data on childhood nutrition due to drastic increases in childhood obesity (classified as a BMI index greater than the 95th percentile for their height/weight). Obesity amounts have tripled in the last 30 years for children who fall in the age range of the author's students. The effects of childhood obesity are long-term and carry into adulthood. Negative implications of childhood obesity are not limited to physical health conditions. Studies show low levels of self-esteem in obese adolescents. Adolescents with lower self-esteem were more likely to engage in high-risk behaviors such as smoking and consuming alcohol. There are many factors that seem to be contributing to the rise in obesity. Large shifts have occurred in diet and physical activity patterns. These dietary changes were reflected in the snacks being brought to classroom each day. Traditional methods used to treat obesity among children have not proven successful. A study that compared the results of a diet in which families increased their fruit and vegetable intake to a diet in which families ate fewer high fat/high sugar foods found a greater decrease in weight from the diet with increased fruit and vegetable intake. No other dietary changes were made other than increasing fruit and vegetable intake. This article describes "Chef of the Week," a student-led program that promotes fruit and vegetable consumption. The Chef of the Week program is completely voluntary and student facilitated. Each week, a student chef is responsible for preparing a snack that includes at least one fruit or vegetable to share with the class. Recipes needed to be simple and created using the limited resources available in the classroom (microwave, refrigerator). The author created a "Healthy Habits" website to publish the student chefs' recipes and photos. Their classmates are able to go online and share the recipes with their families at home. (Contains 1 figure and 1 online resource.)