Bill Telepan and Dave Pasternack: Culinary Arts, Fishing and the Latest Restaurant Trends.
NSL Double Talk
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.
#32: Wellness in the Schools co-founders Nancy Easton & Bill Telepan on the Childhood Obesity Epidemic, Teaching Nutrition in Schools, Fitness Education, Holistic Wellness, & #WITSgala2019
HTW with Zoe and Erica
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
Episode 156: Next Gen Aquaponic Fish with Edenworks & Chef Bill Telepan
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
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/).
Episode 82: Chef Bill Telepan and Master Sommelier Hristo Zisovski
Food Talk with Mike Colameco
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 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