Tag Archives: culinary arts

HISD culinary teacher named among top celebrities in ‘Cool 100’ list

Kellie Alcorn-Karavias is a culinary arts teacher at Gregory-Lincoln Education Center with a passion for teaching good nutrition to her largely food-insecure students. A lifelong passion for food and love for children motivated her to get creative with her curriculum and give her students real-world experiences with growing and cooking food that they could take with them into adulthood. Alcorn-Karavias’ unique lessons landed her on CityBook Houston’s Cool 100 list, an honor the magazine bestows upon only the “coolest” and most creative movers and shakers in Houston, and she and her students couldn’t quite believe it.

Alcorn-Karavias says her students were excited to see her named alongside such notable Houstonians as Megan Thee Stallion, Simone Biles, and Christine Ha.

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Milby HS culinary students compete in NASA HUNCH Culinary Challenge Finals representing one of two Texas high schools

Milby High School culinary team, also known as the “Space City Buffs,” were among the only two Texas high school culinary programs selected to compete in the final round of the NASA HUNCH (High School Students United with NASA to Create Hardware) Culinary Challenge, an initiative that aims to develop new recipes that are not only delicious and sustainable for astronauts in space but also to provide an opportunity for students to research and present their work in a professional environment.  

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Celebrity chef donates cookbooks to HISD culinary arts students

Barbara Jordan Career Center culinary arts students hosted their senior chef celebration Thursday, April 13, where they received a generous donation from chef, author, and television host Jocelyn Delk Adams.

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New culinary program space opens at Northside HS

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Northside High School opened two new commercial grade learning kitchens at the start of the 2018-2019 school year, giving a boost to the school’s popular culinary arts magnet program.

The new culinary classrooms are part of a $66 million, multi-phase renovation project taking place at the school as part of HISD’s voter-approved 2012 Bond Program. The Northside project is two-thirds complete.
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Sandwich created by Westside HS students scores spot on Super Bowl LI menu

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The judges have spoken. After a Westside High School student chef team competed this week for one of two sandwich creations to be served at Super Bowl LI, it was the Bayou City Banh Mi that scored the most points.

The sandwich – created by Westside High School culinary arts students Dominique Jackson, Michelle Meadows, and Vivian Romero – was a success with media outlets and attendees at the official presentation held at the George R. Brown Convention Center on Tuesday.

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Westside HS culinary students add flavor to Super Bowl

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Westside High School culinary students have prepared two touchdown-worthy sandwich recipes, one of which will be featured in the concession stands at Super Bowl LI on Feb. 5 at NRG Stadium.

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Westside HS wins national ‘Cooking Up Change’ competition

Westside HS students Jalien Noel, Jose Acosta, and Briseida Salas hoist the trophy in victory with Chef Reggie Martin and Ray Danilowicz

Westside HS students Jalien Noel, Jose Acosta, and Briseida Salas hoist the trophy in victory with Chef Reggie Martin and Ray Danilowicz

When the heat was turned up, the Westside High School’s Culinary Arts Program team stayed cool under pressure, taking home first place at the Cooking Up Change National Finals on Monday in Washington, D.C.

Students Jose Acosta, Jalien Noel, and Briseida Salas, working under the direction of Westside Chef Reggie Martin, wowed the judges with a menu that highlighted different flavors from the Bayou City: cowboy Cajun chicken lollipop, twisted Texas cabbage and collard greens, and a pineapple tart.

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CVHS students learn first-hand what farm-to-table eating is like

Students embrace concept whole-hog after tasting fresh local produce, pork

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A prominent executive chef and local farmer teamed up Saturday to teach 15 Carnegie Vanguard HS students about differences in food that comes directly from the source.

Carlos Rodriguez, concept executive chief for Vic & Anthony’s Steakhouse, had extended the invitation after he observed the school and observed its raised beds in the courtyard that included some edible plants.

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