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CHEF'S ADVISORY COUNCIL January 29, 2001
Pictured
Left to Right: Richard Simpson (ICE® Director of Education);
Andrea Tutunjian (ICE® Assist. Dir. of pastry & baking); Stephen
Tave (ICE® Vice President); Nick Malgieri (ICE® Dir. of Pastry
& Baking); Chef Campbell; Chef Boulud; Chef Heffernan; Chef
Samuelsson; Chef Nischan; Chef Fleming; Chef Sparks; Rick
Smilow (ICE® President); Chef Telepan; Steve Kelley (ICE® Dir.
of Career Services). [Not Pictured: Chef Bastianich; Chef
DeSpirito, Chef Murphy; Chef Schlow]
"Peter Kump’s has always been a fabulous institution,
and over the last five years there has been a real commitment
to taking the school and its facilities and curriculum to
a higher level," says Chef Michel Nischan, a member of
the newly formed body. "With the growing need for good
staff in the restaurant industry, it is a win-win proposition
for a chef to partner with a school."
The Chefs’ Advisory Council consists of Chef Lidia Bastianich
(executive chef, Felidia); Chef Joe Murphy (pastry chef, Gotham
Bar & Grill); Chef Daniel Boulud (executive chef, Restaurant
Daniel); Chef Michel Nischan (executive chef, Heartbeat);
Chef Scott Campbell (executive chef, Avenue); Chef Marcus
Samuelsson (executive chef, Aquavit); Chef Rocco DiSpirito
(executive chef, Union Pacific); Chef Michael Schlow (executive
chef, Radius); Chef Claudia Fleming (pastry chef, Gramercy
Tavern); Chef Katy Sparks (executive chef, Quilty’s);
Chef Kerry Heffernan (executive chef, 11 Madison Park); and
Chef Bill Telepan (executive chef, Judson Grill). Among the
group, Campbell and Fleming are themselves Peter Kump’s
graduates, and all of the members have recently employed graduates
of the school or currently do so. (With the exception of Schlow,
executive chef at Boston’s Radius, all of the chefs are
employed at New York restaurants.)
The council held its inaugural meeting
on Monday, January 29, 2001. This talented group of advisors
will continue to share knowledge and perspective through round
table discussions and problem-solving meetings. The group’s
collective ideas will ultimately shape and enhance the school’s
career programs. School President Rick Smilow says, "We
have always gotten industry advice on an informal basis; now
we are looking for the feedback, advice and experience of
this group on a formal basis."
"I have always been a big supporter of education, and
Peter Kump’s makes the necessary foundation of culinary
education accessible to people," says Chef Bill Telepan.
"The school’s close ties to chefs result in a curriculum
that addresses the real skills people need to be in business."
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