Each month, Gregory-Lincoln Education Center teacher Kellie Karavias leads a small group of her students on a walking field trip to whip up a delicious and healthy meal at Houston’s top restaurant The Pass & Provisions.
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The class isn’t an ordinary culinary arts course or cooking class. In fact, students carefully select a few fruits or vegetables harvesting at the time in their school garden, then work with chefs Seth Siegel-Gardner and Terrence Gallivan to create a dish that’s both nutritious and delicious.
Karavias says the cooking classes began after sending out a tweet to the chefs asking if she could bring her students to The Pass & Provisions—and she received a response.
“I went over [to the restaurant] and asked if I could speak to the chef, and Seth came out with hors d’oeuvres,” Karavias said. “We started talking, and he wanted to know what we were doing at the school, so I invited him and Terrence over.”
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