Many members of the Grade 5-6 class come from low-income families and single parent homes, and don't often get to explore the city.
That's why a series of recent field trips organized by the Dirty Apron Cooking School has been so meaningful.
In recent months, the class has toured Trimpac Meats and Granville Island, with each trip culminating in a cooking class.
This happens once every two months for the students. It's a chance for them to learn through experience, rather than just through books.
Andrea Wilks is the project teacher at Admiral Seymour Elementary. She says the trip behind-the-scenes at Rogers Arena was a special treat.
"I don't think they understand how lucky they are. It's a new experience for them each time. They get to try new foods, meet new people, and get to experience different places in the city."
Catriona Aikman is thrilled with the chance to visit Rogers Arena. She's one of the students in the class.
"It's really cool to see all the stuff. Also, being in the arena is pretty fun. This one's pretty lucky, because not many people get to go in here when it's not game day."
The children were able to visit the kitchens where concession food is produced, touch arena ice and visit the Canucks' locker room.
Markus Wiebe, another Admiral Seymour student, was in awe when he saw where Canucks right-winger Alex Burrows hung his equipment. All he could muster up in words, was 'awesome'.
Chef David Robertson oversees the Dirty Apron Cooking School. These field trips were his idea, and as much as they're fun for the kids, these forays into the city are fun for him too.
"I just enjoy working with kids. It takes very little to do it, but it creates such a memory with these kids. It's the feedback I get from them after each field trip that gets me excited to create the next trip for them."Suggest a correction