Podcast appearances and mentions of bill telepan

Wellness in the Schools co-founder Nancy Easton and WITS executive chef Bill Telepan talk to Mark about how they went from feeding one school to feeding 190, how to see real systemic change when it comes to kids and food, developing recipes for schools, and making cooking chili for 300 look easy.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Writer, podcaster, and cookbook collaborator Andrew Friedman has a unique vantage point in talking about chefs and food writing as a profession. He's worked with some of the most interesting voices in the restaurant world (going back a decade and longer), including Daniel Boulud, Alfred Portale, Michelle Bernstein, Bill Telepan, and David Waltuck. In this episode we talk to Andrew about his most recent work, The Dish: The Lives and Labor Behind One Plate of Food, a page-turning, behind-the-scenes look at what makes a single restaurant dish. We discuss the book's unique reporting process and how Andrew views his work in the larger context of food media. We also get some restaurant picks—and pay tribute to one of the industry's most influential and frankly forgotten players. Also on the show, Aliza shares some highlights from her recent trip to Seattle, Portland, and Los Angeles. Stay for a report from the LA bagel wars, a camping beer hack, and what is exciting her on the the west coast.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM ANDREW FRIEDMAN:Andrew Talks to Chefs [official]Who Let the Cool Chefs Write Cookbooks? [TASTE]The Secret Lives of Private Chefs [TASTE]

Writer, podcaster, and cookbook collaborator Andrew Friedman has a unique vantage in talking about chefs and food writing as a profession. He's worked with some of the more interesting voices in the restaurant world (particularly going back a decade and longer), including Daniel Boulud, Alfred Portale, Michelle Bernstein, Bill Telepan, and David Waltuck. In this episode, we talk to Andrew about collaborating vs. full authorship, and about his most recent work, Chefs, Drugs and Rock & Roll, a sweeping account of the chef world in 1970s and 1980s America. Andrew also talks about the chef “takedown” piece—a particular style of article that litigates a wide variety of behaviors in and out of the kitchen. Are they all merited? We have an open conversation about the responsibility of writers, chefs, and the many judgment calls being made by journalists and editors covering the industry. Also on the show, Clarkson Potter's Bianca Cruz returns to talk about her journey in culinary school. We hear about her current section, pastry, and how one might study for an exam. We also discuss the recent book she worked on, As Cooked on TikTok. More from Andrew Friedman:Who Let the Cool Chefs Write Cookbooks? [TASTE]The Secret Lives of Private Chefs [TASTE]Listen to: Andrew Talks to Chefs

Culinary Director of The Met Museum and Bon Appetit Management and Executive Chef at Oceana, Bill Telepan, in conversation with Dave Pasternack, the creator of New York’s fish Mecca, Esca Restaurant, talk about fishing, culinary arts and the latest restaurant trends pre COVID-19.

Nancy Easton and Bill Telepan are the co-founders of Wellness in the Schools (WITS), an organization dedicated to teaching kids healthy habits so that they can learn and live better.   One of the reasons we love WITS is that they’re not just focused on improving school lunches, which is a big issue that needs to be addressed but, unfortunately, only a bandage on the childhood obesity epidemic. Instead, WITS is taking a holistic approach to wellness that includes nutrition, physical fitness, and lifestyle education with the goal of improving student outcomes and driving systemic, long-term change – ultimately shifting school cultures and putting an end to childhood obesity.   If you want to lend WITS your support, you can join us at the 12th Annual Wellness in the Schools Spring Gala on April 2nd, 2019 in NYC. You’ll have a ton of fun, eat delicious food, and get the opportunity to further this amazing cause. Even if you can’t make it to NYC for the event, you can still support the organization by bidding on items through Charitybuzz: https://www.charitybuzz.com/support/213.   We also chat about...   How Nancy and Bill first got into the world of wellness Why many children struggle to access nutritional foods in their daily lives – and why school is the only opportunity for many of them to have a hot and healthy meal Witnessing how poor nutrition impacts a student’s ability to learn What WITS is cooking in school cafeterias How WITS is making fitness fun What long-term, systemic change looks like in these public schools The battle against bureaucracy The challenge of educating parents, too   Resources: Learn more at http://www.wellnessintheschools.org/ Get a ticket for the Wellness in the Schools Spring Gala (4/2/2019): http://www.wellnessintheschools.org/event/wits-gala-2/ Support WITS by bidding in their online auction: https://www.charitybuzz.com/support/213 Instagram: https://www.instagram.com/wellnessintheschools/ Facebook: https://www.facebook.com/WellnessintheSchools/ Twitter: https://twitter.com/WITSinSchools   Have you tried Hungryroot?!   We’d like to thank Hungryroot for supporting this show and our health! These healthy foods are prepared and shipped to your door and ready to eat in less than 10 minutes. You can prepare them as instructed or customize the recipe to make it your own. Plus, they just taste delish and they can work with anyone’s lifestyle or food allergies. Get $25 off your first two orders using code “HTW” at www.hungryroot.com/HTW. Highway to Well is produced by Podcast Masters

Part 2... Let's taste the best oysters from around the country with Michelin star chef, Bill Telepan, from Restaurant Oceana in NYC. Taste and texture, lets go!

Aquaponics combines aquaculture farming of fish with hydroponic farming of plants into one self-sufficient water-based eco-system. Brooklyn-based Edenworks (@edenworksgrows) is bringing aquaponic stripped bass to market. This is great for the environment and species - but how good is it on the plate? We sent product to seafood chef Bill Telepan (@billtelepan) of Oceana Restaurant (@oceananyc) to see how the farmed fish compares to local wild fish. This episode of Tech Bites (@techbiteshrn) is sponsored by Heritage Foods USA (@heritagefoodusa). Tech Bites is powered by Simplecast

On one of the hottest days of the summer, Andrew finds himself in a slump but old friend Bill Telepan, chef of Oceana restaurant in midtown Manhattan, pulls him out of it. The two of them, who collaborated on Bill's cookbook Inspired by Ingredients, discuss the trajectory of Bill's career from the kitchens of such restaurants as Gotham Bar and Grill and Le Bernardin to his own restaurants such as the eponymous Telepan, and his transition to seafood at Oceana. They get into his goals for the restaurant, the usefulness and complications of terms like "farm to table," and the different ways for chefs to find fulfillment in today's overcrowded field. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Special Independence Day Edition @rolandsfoodcourt @gennaro.pecchia @noainjection. We get the scoop directly from The Maestro from @cittadimodena & Chef/Owner/Icon @massimobottura on his latest happenings on His quest along with His Wife @laratgilmore @foodforsoul_it Chefs & volunteers who are all part of the incredible refettorios building built & run to help offer a welcoming lunchtime food service to vulnerable members of the local community from creating delicious three-course meals from surplus ingredients that would otherwise be wasted. We also talk helping other with Master Chef @billtelepan from @oceananyc @livanosrestaurants on all His good work in the community helping Kids get a good jump start on health & happiness through food education with the leading organization @wellnessintheschools @nancy.easton We also get to taste test Chef's latest add on to his great fine seafood offerings via the new Lobster Cart right outside in the veranda at #oceananyc It is so hard to pick between the Connecticut Style or the Maine Style @lobsterfrommaine We suggest getting both! @theworlds50best Wishing you all a Happy 4th of July & thanks for all your support! Be safe & enjoy the ride! Happy Birthday America!

The world lost one of the great representatives of the chef profession today with the tragic death of Anthony Bourdain. Andrew and Chef Bill Telepan got together to talk about this departed icon, and his influence on the industry and beyond. A quick, unedited commiseration on a very sad day. RIP Tony. Andrew Talks to Chefs is powered by Simplecast

Chef Bill Telepan brings his commitment to working with small farmers and sourcing the best seasonal fish to Oceana Restaurant in Manhattan. Bill serves as Executive Chef for Wellness in the Schools, a non-profit which inspires healthy eating and fitness for kids in public schools. Tim Zagat discusses creating the Zagat Survey dining guides with wife Nina and its expansion under Google. He shares memories about launching NYC Restaurant Week in 1992 and why 25 years later it's still going strong.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Studies show that healthy children get better grades, attend school more often and behave better in class. But, many kids face unique barriers to health. We delve into the issue as part of WFUV's Strike a Chord campaign with a distinguished panel of experts: Doctor Peter Sherman, Chair of the Department of Pediatrics at Bronx-Lebanon Hospital Center. Doctor Jessica Rieder, Founder and Director of the Bronx Nutrition and Fitness Initiative for Teens (B’N Fit). It's a joint venture between the Children’s Hospital at Montefiore and the Mosholu Montefiore Community Center. Bill Telepan, Executive Chef of Wellenss in the Schools.

Studies show that healthy children get better grades, attend school more often and behave better in class. But, many kids face unique barriers to health. We delve into the issue as part of WFUV's Strike a Chord campaign with a distinguished panel of experts: Doctor Peter Sherman, Chair of the Department of Pediatrics at Bronx-Lebanon Hospital Center. Doctor Jessica Rieder, Founder and Director of the Bronx Nutrition and Fitness Initiative for Teens (B'N Fit). It's a joint venture between the Children's Hospital at Montefiore and the Mosholu Montefiore Community Center. Bill Telepan, Executive Chef of Wellenss in the Schools.

This week's guest on Special Sauce is chef and school food activist Bill Telepan, who is now at the helm of New York's Oceana Restaurant.  Bill shares some particularly insightful observations about why chef-driven neighborhood restaurants across the country are struggling, his mother's reaction to his decision to drop out of college and attend cooking school ("You're kidding, right?"), and why young cooks at a restaurant should think twice before suggesting new dishes for the menu. But I suppose the most important lesson Serious Eaters may learn about after listening to our conversation is the importance of doing something you love, day in and day out. Now that's some Special Sauce worth listening to.  

Award-winning chef Bill Telepan fights for fresh food in the New York City public schools while working with Eric Goldstein, CEO of The New York City Public School's Office of School Support Services, who feeds 1 Million kids per day.

At the top of today's Food Talk with Mike Colameco, Mike speaks with Chef Bill Telepan of Telepan Restaurant on Manhattan’s Upper West Side. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences. In the second half, Mike is joined in the studio by Hristo Zisovski, an Advanced Sommelier based in New York City. Hristo spent seven years as Chef Sommelier of the three Michelin-starred Jean Georges. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. In November 2010, Hristo joined the Altamarea Group at Ai Fiori, and in 2014 he was named one of Food & Wine’s Sommeliers of the Year.

This week DNAinfo reporter Emily Frost spoke with Bill Telepan, who runs a local restaurant and an expanding school-based wellness program for kids.

Tune in for this week’s Food Talk as Mike Colameco welcomes to the studio: Ryan Sutton, Adam Leonti, Jake Dickson and Bill Telepan.  Back to chat about the recent NYT Review of Per Se, Ryan discusses his thoughts on the review and what it means in the context of fine dining, plus comments on elevated Mexican cuisine in New York City. Adam Leonti joins next, who is the Executive Chef at The Williamsburg Hotel, opening in 2016 and is responsible for the Brooklyn Bread Lab. Adam and Jeffrey Kozlowski explain that the Brooklyn Bread Lab is a test kitchen to spread the word about responsible grain sourcing, whole grain milling and 100% inclusive flour use (no sifting). Rounding out the show, Bill Telepan and Jake Dickson are in studio discussing the upcoming NYC Chili Fest 2016 taking place on January 31, 2016. Also featuring a great amount of beer, the proceeds from the fest benefit the charity Wellness in Schools.  Click here for tickets! This program was brought to you by Colavita and Bordeaux.  

This week on Food Talk, Mike brings in Bill Telepan, Chef and Owner of Telepan and Telepan Local. Bill describes his experience at culinary school and his exciting introduction into the restaurant industry, working at such restaurants as Le Cirque, Gotham Bar and Grill, and more. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Obey City for today’s music. Image from NY Restaurant Insider “We wanted it to be a restaurant that people walked into and left happier than they were.” [37:30] –Bill Telepan on Food Talk “Wine under examination I think yields great, great pleasure.” [57:30] –Mike Colameco on Food Talk

This week on Chef’s Story, Dorothy Cann Hamilton is joined by chef Bill Telepan of Telepan Restaurant in NYC. Tune in and hear how Bill went from working at delis and local restaurants to attending culinary school, traveling to France and eventually helping open Judson Grill and starting his own restaurant, Telepan Restaurant. Hear what it was like cooking in NYC in the late 80’s, before the local sustainable movement started to take shape. Listen as Bill tells stories of working for legendary restauranteurs like Daniel Boulud and David Bouley and what challenges he faced along his professional culinary career. Also hear what Bill’s been up to as Executive Chef of the Wellness in the Schools program, helping improve the food and food education in NYC public schools. This program was sponsored by Cain Vineyard & Winery. “As a cook, you go work at places and you take the best of what you learn, mash it together, go inside your heart and soul and find your own cuisine.” [15:10] “You have to be true to yourself….if it works, great. If it doesn’t, you can’t be throwing pizzas on the menu because that’s what everybody wants to eat and it’s simple.” [21:45] “It’s not just about what you do in a kitchen – it’s about what’s going on outside [the restaurant].” [29:48] “The thing you gain in [sourcing locally] is flavor. There’s many environmental factors that are important, but the fact that the carrot was pulled on Tuesday and you have it in your refrigerator on Wednesday is very important to me – and people notice it.” [35:50] “The job of school food is so hard because they feed a million kids a day in 1,500 schools. It’s hard to keep track of that. Our program goes in, helps and works alongside them to give them confidence and training and through osmosis change the culture of the school.” [41:20] –chef Bill Telepan on Chef’s Story

Let's Do Lunch! traveled to the city of brotherly love to the Seventh Annual Great Chefs Event where 50 of the world's greatest chefs gathered under one roof to cook for over 1,000 guests all in the name of charity. Host Robin Milling sampled dishes and spoke with famous chefs from New York such as Drew Nieporent of Tribeca Grill, April Bloomfield of The Breslin Bar and Dining Room, and Chef Bill Telepan of Telepan. She spoke with Los Angeles chefs Neal Fraser of The Strand House and The Hungry Cat's David Lentz. The live auction featured a Vetri Dinner for 6 with Danny Meyer and David Swinghamer that sold for $19,000 to two separate bidders, in a tied bidding war, and a five-day, four- night gastro-tour of Piemonte Italy for six with award winning chefs Jeff Michaud & Marc Vetri that sold for $35,000. One million dollars was raised to benefit Alex's Lemonade Stand Foundation, trying to find a cure for childhood cancers.

Manhattan-based food writer Ya Roo Yang talks with Bill Telepan, Chef and owner of Telepan restaurant in New York City's Upper West Side. (Running Time 29:25)

Manhattan-based food writer Ya Roo Yang talks with Bill Telepan, Chef and owner of Telepan restaurant in New York City's Upper West Side. (Running Time 29:25)