At the Chef's Table
Bill Telepan
- Telepan
How did you get involved with City Harvest?
I worked at restaurants that were involved and I knew it was a great organization. I wanted to be involved when I became a chef.
Why is hunger an important issue for you?
I believe all people, especially children, should have access to food, to stay nourished and to grow.
How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
I see the work that they do in the neediest neighborhoods. At Wellness in the Schools (WITS), we have partnered with City Harvest on a school in one of their Healthy Neighborhoods working at PS 157, where we work in the cafeteria, and will start a teaching program with their help. So I see how hard City Harvest works. It’s inspiring.
What is your favorite hidden gem of a restaurant in New York?
I love the pizza and pasta at Celeste near my home.
What is your favorite type of food to eat?
I like everything.
What can you not live without in your kitchen?
My 6 quart Dutch oven and my new ice cream attachment for my kitchen aid mixer I just got from my wife and daughter.
What is in your refrigerator?
Yogurt and granola, we eat it every day. Peanut butter, lots of fruit and salad, and Sunday leftovers.
What inspired you to become a chef?
I loved being in the kitchen as a teenager, and the people who worked in restaurants. It was so much fun. And I love to eat!
What is your favorite junk food?
Bacon cheeseburgers and Reese’s peanut butter cups
What plans do you have for 2010? Anything new coming up?
We will be expanding from 8 schools to 20 in the fall with WITS. And partnering each school with a restaurant. As for work, we always have our eye out for something new to do.
Why did you become so involved with school food and cooking in schools?
I realized that many children rely on school lunch for their daily meals. As a chef, I wanted to help bring them healthier options.
As part of your involvement with school food, you have been lobbying congress for more money for school food. Most recently, what was your motivation for organizing the chef’s trip to DC?
I realized that money is an important issue in bringing better food to kids at school. They have about 94 cents per meal, which is not a good number. My wish is to be able to find more money for such a basic necessity.
What would your last meal be?
Mom’s stuffed cabbage, a loaf of fresh rye bread and a hot fudge sundae.
