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Edible Influences, honing skills by hanging with heroes

1/27/2013

5 Comments

 
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"Who you spend time with is who you will become." Tony Robbins, Life Strategist  

The words wafted from the flat screen and stopped me mid stride deviating my lazy winter break meandering, to turn up the tube, and take note. Billionaire Warren Buffet, Life strategist Tony Robinson, San Antonio mayor Julian Castro, and Spanx founder Sara Blakely, seated at a table with Matt Lauer, on the Today Show, offering sage advice for the New Year.  But it was Tony's quick nugget that made me take stock.  He restated that proximity to greatness makes you better, and as a society we tend to group disenfranchised people  together, and then wonder why they don't fair well. This is nothing new, a simple concept forged daily in the kitchen when honing a knife, "Steel sharpens steel," or to quote a biblical throwback..."Iron sharpens iron; so a man sharpens a friend's character," Proverbs 21:17. Running after excellence should be a lifelong goal, one that I have been pursuing relentlessly my whole life.

You see that's me, Kellie Karavias, the one with the toothy grin, pictured above with my heroine, Alice Waters. 13 years ago as a fledgling teacher,  I had a dream of teaching kids how to grow and cook their food in public school. I had never heard of a public school doing anything remotely of what I had brewing in my head, but that doesn't mean it didn't exist somewhere. Having no idea where to begin, my mother presented me with a dogeared article in her O magazine on Ms. Waters and told me," this is where you start, by studying the best with like passions." I devoured the article and kept it in a journal of clippings on Alice Waters and her "delicious revolution," which included school lunch reform. I promised myself one day I would make a pilgrimage to Berkeley, CA, seek best practices at her Edible Schoolyard at Martin Luther King Middle school, dine on a perfectly dressed salad at Chez Panisse, stroll the Saturday Farmer's market and somehow Alice would find me. Instantaneously connecting as kindred spirits, over tea we would talk of small changes like gardens and culinary classes in every public school in America, and I would have arrived. What can I say? You gotta dream it to achieve it. 

A decision had to be made early. If I wanted to grow a profession and make a significant difference, I must plant myself in the midst of the best.  I had to learn, grow and sow. Fast forward to 2013 and 12 years of implementing school gardening and culinary programs in Houston public schools, my path is peppered with people whom I consider heroes, each of which has helped sharpen my skills and honed me as an individual. None have been as pivotal to me as Alice Waters, so I was asked to have my culinary kids cook for her when she was visiting Houston as a guest speaker for the Progressive Forum. I was thrilled beyond words; no, I was blessed. My kids made her a "Kickin' It Quiche" from our school garden, and as a result, I was invited to hang with my ultimate hero this past summer. 

Below are snapshots from our cooking adventure for Ms. Waters, of my indescribable summer in Berkeley, California, where I could glean from the best at the Edible Schoolyard Academy and Alice Water's famed Chez Panisse, one of the top 50 best restaurants in the world! Learning never stops, and you should always position yourself in the midst of greatness.

PictureHanging with my home girl heroes of the Urban Havest Education Department Carol Burton, Lilly DeHaven & Irene Nava

PictureEsther Cook, my inspirational culinary kitchen classroom hero from the Edible Schoolyard Berkeley, CA

PictureChef Cal Peternell of Chez Panisse. Graciously taught me how to break down a rabbit, prep squid, & relax in the rhythm of a harmonious kitchen.

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Grinding grains by hand--old school.
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Over 100 participants in the Edible Academy learn & share best practices about putting edible education in every American school.
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An outdoor oven in a public school garden--unreal!
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On the steps on Chez Panisse, unreal!
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Tomato concasse is always more fun with a friend. In the kitchen at Chez Panisse.
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You can shoulder anything, especially lamb when you love what you do.
5 Comments
Angela LaMonte link
1/27/2013 03:35:55 pm

Wonderful blog Kellie! Just thought I would share here ...

http://www.onlyonceimages.com/slideshows/AliceWaters2012/

Reply
Malik Crowder link
2/20/2013 06:25:15 am

All of Kellie!

Superb website of kids, Kel and Kuisine (cuisine). We are trying the herb roasted chicken ASAP!

We love to see you doing what you love.

Your Bro Leek!

Reply
ichiban eggplant link
6/24/2013 06:15:57 am

First time I have seen your blog . . . loved your opening post . . . just wanted to let you know that you continue to inspire us all!
:()

Reply
Chef Patricia
6/26/2013 05:58:24 am

Wow! Spot on! You have covered everything parents need to help enjoy a child's experience in the kitchen. Proud of you!
I'm a firm believer in "stay in the kitchen with me" & learn, smell and enjoy your creations. A little guidance and the rewards are self-confidence, self-sufficiency and a multitude of other skills. I like how you touched on it being a right of passage, somehow we have gotten so far away from being natural and processing our own, instead of buying processes stuff! I love the kitchen and starting from the best, freshest ingredients! I'm excited to read more! Thanks Kel!

Reply
Malik & Sharon Crowder link
9/4/2013 07:04:24 am

Way to go Kellie with the Jamie Oliver Revolution recognition! Your food rocks!

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    Just a girl who fell into the greatest job ever--educating  kids to savor life!

    Kellie Karavias
    Culinary Arts Educator
    Houston, TX

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