Chefs Speak Out: Living His Advice
01 April 2014
Chef Bill Telepan leads school wellness initiatives while running successful restaurants. He says that if you have a chance to give back, do it.
Bill Telepan, chef/owner of New York City’s Telepan and Telepan Local, advised new graduates of The Culinary Institute of America (CIA) about the importance of giving back when delivered the keynote address during commencement ceremonies at the CIA on March 21—the first commencement held in the new Marriott Pavilion on the CIA’s Hyde Park, N.Y., campus.
The 1987 CIA alumnus lives his advice. While running two successful restaurants, earning a Michelin star and being named a semifinalist for the James Beard Award as Best Chef: New York City, he has spent the last six years as executive chef for Wellness in the Schools.
Wellness in the Schools (WITS) inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools. Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents and kids, WITS develops and implements programs that provide healthy foods, healthy environments and opportunities for regular play to help kids learn and grow. Telepan’s work with that organization led to his being asked to serve on First Lady Michelle Obama’s Chefs Move to School task force when that initiative launched in 2009.
“Through working hard, giving back and respecting others, I have been lucky enough to be here at this moment,” Telepan told 83 recipients of associate degrees in culinary arts and baking and pastry arts. “Go out there, work hard and create your own luck. And if you have a chance to give back, do it.”
Besides the CIA,Telepan has schooled at some of the world’s top kitchens. He apprenticed with the legendary Alain Chapel at his three-Michelin-star restaurant outside Lyons. Under Chapel, Telepan honed his culinary skills and learned the importance of retaining the integrity of fresh ingredients.
On his return to New York in the early ’90s, Telepan worked with Daniel Boulud at Le Cirqueand Gilbert Le Coze at Le Bernardin. Subsequently, he was hired by Alfred Portale at Gotham Bar & Grill, where he was executive sous chef for four years. He moved on to become the executive chef at Ansonia.
In l998, Telepan joined JUdson Grill, earning three stars from The New York Times. He remained at JUdson until 2004. That same year in November, his cookbook, Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef, was published by Simon & Schuster.
Telepan lives on the Upper West Side with his wife and daughter.
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