This session highlights an example of interprofessional collaboration between RDNs and other health professionals through experiential learning opportunities related to local, sustainable food systems and culinary nutrition. At the University of Illinois at Chicago, future RDNs lead nutrition-focused cooking courses for medical and dental students while utilizing ingredients grown on campus in the UIC Nutrition Teaching Garden. This outdoor classroom garden space highlights the importance of growing food in the urban environment to incorporate the concepts of sustainability, seasonality, and culinary creativity as we prepare nutrient dense meals which can be replicated in many settings. Courses like these sow the seeds for future collaboration and educational opportunities between RDNs and health practitioners to promote more healthful cooking and eating practices. This session features a cooking demonstration showing proper knife skills and how to transform locally grown produce into a simple condiment that RDNs, patients and doctors alike can incorporate into their personal cooking routines.