Chef Bill Telepan has an impressive pedigree. He apprenticed with the legendary Alain Chapel at his three Michelin-star restaurant outside Lyons. He worked with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. From there, he spent four years as Executive Sous Chef with Alfred Portale at Gotham Bar & Grill. In l998, Telepan joined JUdson Grill, earning three stars from The New York Times. He remained at JUdson until 2004. In 2006, he opened Telepan on the Upper West Side, continuing his devotion to local ingredients.

He’s bringing his talents downtown on Sunday, April 1, 2012 for the IACP Annual Conference in what promises to be both a delicious meal and the beginning of a conversation about how and what we feed our children. Since 2008, Telepan has also been the Executive Chef of Wellness in the Schools (WITS), a New York City-based non-profit that inspires healthy eating, environmental awareness, and fitness as a way of life for kids in New York City’s public schools. Telepan works with WITS-in-Residence Cooks in public school kitchens to make school food healthier and more delicious. As the first chef involved with WITS, Telepan has spearheaded its goals by developing nutritious school menus, training cafeteria workers, and teaching culinary and nutrition concepts to students, parents, and teachers. Telepan’s daughter Leah, a student at PS-87, inspired him to join WITS and makes healthy school food a cause that he holds close to his heart.

Taste all that school food can be at a buffet lunch that is the ideal public school meal. Recipes meet federal school lunch program nutrition requirements and ingredients fall within budgetary guidelines.

Tickets are $35 and can be purchased as part of IACP conference registration or independently kiosk.eztix.co/kiosk/4984. Proceeds benefit Wellness in the Schools, The Culinary Trust, and Future Cooks Initiative.

 

Produce for this event has been generously donated by

Milk for this event has been generously donated by