Dynamic Houston chef and restaurateur Lance Fegen jumped in as one of our original Chefs Advisory Board members back in 2006, helping to develop recipes still used in our classes today. Chef Lance didn't hesitate to volunteer in the classroom at N.Q. Henderson Elementary during those early years, and has hosted field trips to his restaurants and dinners benefitting Recipe for Success.
"At the time that Gracie was launching Recipe for Success, I had just started a family and was enjoying spending time with my own kids," says Chef Fegen. "I had so much good in my life that I wanted to give some of that to others. Growing up, my mom took good care of us, especially with her cooking, says Fegen. "I know not all kids have that, so it's great to be able to pass those lessons along to the students. Once you get into the Recipe for Success classroom you fall in love with the kids and their learning process. It really becomes a part of you -- the effort you give to the kids you get back tenfold."
Fegen, who studied at the Culinary Institute of America in New York, first put his mark on the Houston culinary scene with restaurants such as Zula, Trevisio and Glass Wall. Later, he joined forces with business partner Lee Ellis and today their F.E.E.D. TX Restaurant group operates BRC Gastropub and multiple Liberty Kitchen locations in Houston and Austin. Fegen has also served on the Board of Directors with Houston Food Bank and worked with their Kids Café.
Fegen has been busy opening several restaurants in recent years, but is looking forward to having time to share our Seed-to-Plate Nutrition Education™ once again. "I have missed getting into the classroom and I would love to get back to it," he says.
Fegen also says he highly recommends the experience to other chefs. "Go out and give some of yourself to others and expect nothing in return -- no glory, no accolades," says Fegen. "I believe chefs should give back: teach students how to cook and show them that restaurant careers are accessible. It's not about your persona: spend time with kids who look up to you, you will find it's very rewarding."
He applauds the Recipe for Success classroom tradition where students pledge to be a food adventurer, because it helps keep kids' minds open. "These kids don't say, 'no, I'm not gonna try that,'" says Fegen. "It's interesting to see other kids, even my own, who haven't had this type of nutrition education, who will refuse to try new things."
Fegen's enthusiasm for the program and the students it serves goes even further. "These kids are excited about the learning process and become invested in what they eat," says Fegen. They develop a deep connection to their food and where it comes from - that's important. I wouldn't have become a chef if I hadn't had an Italian cooking family. My mom had me rolling meatballs at age 5."
Fegen challenges grown-ups to learn more about their food, too. "I encourage anyone who calls themselves a foodie to go beyond the restaurants," says Fegen. "Get out and experience where your food comes from, explore the farmers markets, touch, smell, shop seasonally, grow your own. You become a true 'culinarian' by developing that deeper appreciation."
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