Event: Chefs attending the 33rd annual conference of the International Association of Culinary Professionals (IACP), including Bill Yosses, White House executive pastry chef, will conduct a cooking workshop with students and families who participate in the Garden to Table cooking and nutrition program at the University of Texas Elementary School.
The families and chefs will harvest produce from the school’s organic gardens, cook a meal together at Whole Foods Market and play games with high school students from Urban Roots. Student prizes and all cookware for the class is provided by LeCreuset of America.
Interview opportunities:
- Bill Yosses, White House pastry chef
- IACP members
- Toni Tipton-Martin, director of the Garden to Table Project, the Jemima Code and coordinator for this year’s IACP conference
- Participating students and families
- Sponsor representatives
B-roll opportunities: The first part of the afternoon will be at the University of Texas Elementary School. There will be opportunities for shots of students picking produce with chefs in the school gardens and then shopping at Whole Foods.
When: Wednesday, June 1, 1-4 p.m.
Where: The afternoon begins at the University of Texas Elementary School, 2200 E. 6th St., then moves to Whole Foods Market at 525 N. Lamar Blvd.
