COOKE CENTER PRESENTS
FOOD FOR THOUGHT 2014 A GRAND CHEFS’ TASTING Monday, May 12, 2014 TO BENEFIT SPECIAL EDUCATION Three Sixty°, NY, NY Monday may 12, 2014 Three Sixty° new York City
At Cooke, we are driven by the belief that all children deserve an education that leads to an independent future – one in which they can be included as integral members of their community.
Cooke center presents food for thought 2014 | 2
Cooke mission Cooke Center envisions a world in which all people with special needs are included as valued members of their communities, leading independent and purposeful lives. To realize this vision, our core mission is to educate students from early childhood through young adulthood, guided by these principles:
A curriculum that integrates academic, social and life skills with opportunities for learning that promote inclusion
Access to quality special education for all children who need it, regardless of their financial circumstances
Instruction that focuses on each student’s strengths, interests and individual needs
Sharing our knowledge with other professionals and schools to improve the educational experience for all children
The incorporation of inclusive activities as a key instructional strategy to foster positive attitudes in the broader community towards Cooke students and others with special needs
Cooke center presents food for thought 2014 | 3
honoree
Lawrence Mattis & Frances Kamien Circle of confusion Lawrence Mattis received his JD from Columbia University and worked for a time at Weil Gotshal & Manges, where he practiced in the antitrust and intellectual property group and did a significant amount of pro bono work. The one-time philosophy major then took a radical leap of faith and left the law behind to pursue a passion for film and a desire to do things in his own idiosyncratic way by founding Circle of Confusion, a New York-based management company representing writers and directors in the film industry. Starting with no clients and no prior experience in the entertainment field, Lawrence found out the hard way that he actually knew a good script when he read one, and he has been successful at launching new talent ever since. In particular, Lawrence was fortunate to have discovered and represent Lana and Andy Wachowski, and sold their spec script The Matrix to Warner Brothers. Over the last two decades, Circle of Confusion has grown from a small literary boutique to a full service management and production company known as a premier destination for exceptional writers, directors, actors, content creators, publishers and journalists, as well as producing in film and television. Circle produces The Walking Dead, the most watched drama series in basic cable history, is currently developing Powers for Sony’s new Xbox television initiative and Outcast with Robert Kirkman at Cinemax. On the feature film production side, Circle produced La Vida Robot starring George Lopez and Jamie Lee Curtis, which Lionsgate will release this fall, and is now producing American Ultra starring Jesse Eisenberg and Kristen Stewart. Lawrence is also a trustee of the Rett Syndrome Research Trust, an organization intensively focused on the development of treatments and cures for Rett Syndrome and related MECP2 disorders. Despite the fact that he has been repeatedly told that the film and television business is based in Los Angeles, he continues to live and work in New York City with his wife Frances and daughter Serena.
Cooke center presents food for thought 2014 | 4
honoree
Lawrence Mattis & Frances Kamien Circle of confusion A self-proclaimed lifelong English major, Frances Kamien received her MA in Arts Administration and Cultural Policy from the Gallatin Division of New York University. Frances worked in development for The MacDowell Colony, an artists’ enclave, public relations for A Living Memorial to the Holocaust - Museum of Jewish Heritage, and administration for The Princess Grace Foundation-USA, a performing arts awards organization. Since Circle of Confusion was launched - and to a degree is still based - in the basement of her Rego Park house, Frances inevitably was drawn into this enterprise as a reader of scripts and organizational force of nature. Frances believes her finest work, of which she is most proud, has been the 18-year and counting adventure of being Serena’s mom. For Frances, Serena embodies the essence of love, belief and boundlessness.
Cooke center presents food for thought 2014 | 5
Since 1987, Cooke has grown from serving seven children in one classroom to an organization dedicated each year to serving over 300 New York City children with special needs, and their families, while improving general education for thousands more.
Cooke center presents food for thought 2014 | 6
COOKE CENTER TRUSTEES
Eileen Caulfield Schwab CHAIR
Kenneth I. Wirfel, Esq. VICE CHAIR
Karen P. Robards
Wendy Banner Gary Barton Ellen J. Bickal, Esq. Dagnall Folger Christine Hennessey Roger W. Miller
June Niklus Sarah E. Paul, Esq. Andrea Pollack Arthur N. Skelskie David Warren Lisa Westlake
CHAIR EMERITA
Michael D. Beck, Esq. TREASURER
Cooke center presents food for thought 2014 | 7
cooke center Administration
School Billy English Director of Admissions
Institute Aliza Kushner Director of Cooke Center Institute
Michael Termini, PsyD President
Francis Tabone, PhD Head, Cooke Center Grammar School
Administration Lisanne Norman Director of Technology
Cynthia Surdi Assistant Head, Cooke Center Grammar School
Tim Toal Director of Human Resources
Deborah E. Cooper, Esq. Vice President and General Counsel Caroline Hennessy Vice President, Advancement Joyce Pariser Vice President, Finance and Administration
Mary Munsch Head, Cooke Center Academy
Advancement Anne Halligan Director of Marketing & Communications
Mary Clancy Assistant Head, Cooke Center Academy Preschool Services Tina Wells Head, Cooke Center Preschool Services Marie Stamps Assistant Head, Cooke Center Preschool Services
Cooke center presents food for thought 2014 | 8
Cooke center presents food for thought 2014 | 9
Benefit Committee
Wendy Banner & Karen Waltuck Committee Co-Chairs
Grace Ann Baresich Cheryl Boucher Heather Damon Marie Despinosse-Thomas Larissa Drobenko Kathy Dunne Catherine Glynn Limor Goren Carol Hanna Kenya Johnson
Carmen Lorenzana Laurie Markiewicz Judith Nelson Michael Petrovitch Andrea Pollack Kristy Raska Claudia Santiago Gail Siller Debbie Stevenson Barbara Wolf
Cooke center presents food for thought 2014 | 10
Located on Manhattan’s Lower East Side, Cooke Center Grammar School features state-of-the-art classrooms outfitted with SMART Boards, a science lab, an art therapy studio, a technology lab, a playground and a movement space equipped with a traversing wall to aid in physical development.
Cooke center presents food for thought 2014 | 11
event sponsors
LEADERSHIP
Parents of a Cooke Center Grammar School Student
ANGELS
Circle of Confusion - Frances Kamien and Lawrence Mattis
BENEFACTORS
Wendy Banner and Geoffrey Wiener Marcia and Michael Beck Ellen Bickal and Gary Bieber
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 12
event sponsors
BENEFACTORS (continued)
BlackRock Laura and Lloyd Blankfein Deborah Cooper and Daniel Sternberg Deloitte June Eichbaum and Ken Wirfel Gibson Dunn Christine and Kevin Hennessey Lois A. Jackson, D.D.S Helen Lee-Warren and David Warren Loeb & Loeb LLP Moody’s Corporation
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 13
event sponsors
BENEFACTORS (continued)
PricewaterhouseCoopers LLP Karen and Tom Robards Shelley and Donald Rubin Skadden Arps Slate Meagher & Flom Terra CRG Lisa and John Westlake
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 14
Cooke center presents food for thought 2014 | 15
event sponsors
SUPPORTERS
Grace Ann and Michael Baresich Camp Lee Mar Inc. Grace and Daniel Carr Larissa and Walter Drobenko Cheryl and Anthony Faillace Featherstone Design Lizanne Fontaine and Robert Buckholz Gail and Roy Geronemus Wendy Kaplan Goldberg and Benjamin Goldberg Grandparent of a Cooke Center Academy Student
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 16
event sponsors
SUPPORTERS (continued)
Marielena and Clifford Hurvich Jeffrey Keil The Law Office of Regina Skyer Vasso and Anthony Lazanas Arlene and Jerome Levine Carolyn and Michael Malcolm Nan Molofsky and Arthur Skelskie Nancy and Daniel Neff Patricia Nooy and Roger Miller listings as of May 9, 2014 Cooke center presents food for thought 2014 | 17
event sponsors
s
SUPPORTERS (continued)
OTR Global Janet Palmer Louise Parent and John Casaly Richard Portogallo Susan and William Rifkin The Saxe Family Eileen Caulfield Schwab Gayle Spear and David Eisen Debbie and Jeffrey Stevenson Michael Termini, PsyD Eamon Walsh
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 18
event sponsors
s
SUPPORTERS (continued)
Barbara Wolf and Dagnall Folger Heather Zachary and Brett Rogoff Barbara and Michael Zimmerman
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 19
event sponsors
FRIENDS
AHOY Studios Kimberly Albright and Michael Dow Anonymous Ron Barth Vicki Been and Richard Revesz Mehriban Bije Jill Block and Marc Shapiro Vjekoslava Bosanac and Zack Popovich Cheryl Boucher and Christopher Castaldi Bronx Design Group Elizabeth Ostrow Buchsbaum and Andrew Buchsbaum Mary Lindley Burton
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 20
event sponsors
FRIENDS (continued)
Business Interiors by Staples C.O. Bigelow Chemists Inc. Susan and Lionel Carter Susan Caruso-Green Alyse and John Castaldi Mary Clancy and Jamie Riches John Cleary LaToya Cook Betty and Louis Craco Heather and Jeffrey Damon Maria and Warren Davis Ann and Egidio DiMarco
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 21
event sponsors
FRIENDS (continued)
Kathleen and Lawrence Dunne Martha and Stephen Ellman Eveline Erni and Gary Barton Francesca Falco-Treppiedi and Joseph Treppiedi Ann and Tom Farrell FoodMatch Fourth Wall Events Jane Garnett and David Booth Catherine Glynn and Sean Herlihy Marcia Goldberg and Paul Garrity Steven Goldstein Emily Greene
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 22
event sponsors
FRIENDS (continued)
Barbara and Michael Gross Carol and Gregory Hanna Christina Hardin Alice Harper Alison Hoffer Dawn Holloway Janet Hon il laboratorio del gelato Anita and Richard Inz J.T. Magen & Company Inc. Pamela and Allan Jacobs Orin and Brandon Knopp
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 23
event sponsors
FRIENDS (continued)
Jacqueline Kotler-Bassel and Jamie Bassel Beth Latimer and Tom Gutowski Liz and Bill Latimer Angela and Michael LaVeglia The Law Firm of Tamara Roff Robin Lawrence and Sonny France Ivy and Alan Leibowitz Louise Levy Lewis Johs Avallone Aviles Chaya Lipton Rachel and David Lipton Vicki Longo and Carl Eifler
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 24
event sponsors
FRIENDS (continued)
Christy and Richard Loomis Carmen and Luis Lopez Carmen and Ivan Lorenzana Joella and John Lykouretzos MG and Company Mayerson & Associates Arlene and Mitchel Maidman Kellie and Sean Marquet Jacqueline and Genaro Marrero Noreen and Mario Mastrangelo Anne and Tom McDonough Kathryn and Damien McGough
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 25
event sponsors
FRIENDS (continued)
Debbie and Andrew Morris Lee Morrone Nancy’s Wines June Niklus and David Murphy Nancy and Paul Novograd Jane O’Connell Valerie and Richard O’Connell Joyce and Daniel Pariser Jennifer B. Patterson Harold Philipps Sarah Paul and Mark Nachamie
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 26
event sponsors
FRIENDS (continued)
Mila and Igor Pinkhasov Mariana and Adrian Popa Christine Ragucci The Rahn Family Restaurant Daniel Rosalina Rios Anne-Marie Roina-Livoti and Peter Livoti Neal Rosenberg, Esq. Rouge et Blanc Claudia and Manuel Santiago Patricia Schaefer and Thomas Fahey
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 27
event sponsors
FRIENDS (continued)
Amy and Joshua Schindler Phyllis Schwartz and William Wadsworth Birgit Schwarz-Hickey and Lenny Hickey Heather Shamsai and Basil Williams Anita and Harvey Shapiro Joan and Dr. Leonard Shulman James Silberman Trisha Smith Andrew Solomon Robin Spear and John Cleary Special Travelers Laurence Verbeke and Vincent Herbert
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 28
event sponsors
FRIENDS (continued)
Gaelyn and John Wagner Ellyn Weston and Michael Coopersmith Liz and Mark Williams
listings as of May 9, 2014 Cooke center presents food for thought 2014 | 29
Cooke Center Academy’s preeminent Transition to Life program fosters the development of life skills through off-site education, travel training, community service and internships in some of New York City’s most prestigious offices and institutions.
Cooke center presents food for thought 2014 | 30
Chefs
CHEFS
jamie bissonnette toro
CHEF AND OWNER OF COPPA IN bOSTON, AND TORO IN bOSTON AND nEW yORK Even as a child, Bissonnette was drawn to the Boston Globe and honorable mention in Esquire’s kitchen eschewing cartoons for cooking shows Best New Restaurants annual list. on the Discovery Channel. With this early start, he earned his Culinary Arts degree from The Art Bissonnette is a local champion of nose-to-tail Institute of Fort Lauderdale by the young age of cuisine and is well-known locally and nationally 19 and spent his early 20s eating and cooking his for his exceptional charcuterie and passionate way through Paris, San Francisco, New York and dedication to supporting local, sustainable Phoenix. These early experiences fed his culinary purveyors. He was spokesperson for the Wisconsin drive, teaching him expression through his dailyCheese Board in 2008, has been featured in The changing menus. Boston Globe, Wall Street Journal, Bon Appetit, and Edible Boston, among many others and in After cooking in Europe and across the United 2011 was awarded the prestigious honor of Food States, Bissonnette settled in Boston and began & Wine magazine’s first ever People Choice Best working in some of the city’s most notable New Chef, along with the $10,000 grand prize on kitchens. Following stints at a few highly regarded Food Network’s Chopped series. Bissonnette was restaurants, Bissonnette opened Eastern Standard also announced as a finalist for the James Beard as executive chef in 2005. Two years later, he was Foundation Awards, Best Chef: Northeast for the recruited for the steakhouse KO Prime, winning past two years in a row. praise for his modern take on this classic fare. That year in 2007, The Improper Bostonian named As chef and owner of Coppa and Toro in Boston, him “Rising Star Chef ” and KO Prime “Best New Bissonnette continues to helm the Restaurant.” Shortly after in the fall of 2008, kitchens of both award-winning Bissonnette joined Ken Oringer as executive chef restaurants, and can be found at either and partner of the acclaimed tapas restaurant Toro (and often both) nightly overseeing in Boston’s South End and then together in late his menus of innovative small plates 2009 they opened the innovative Italian enoteca and nose to tail cooking. Coppa. StarChefs awarded Bissonnette Rising Star Additionally, he just opened Chef that same year, and directly following Coppa Toro in New York City with was awarded 3 Stars in a rave review from the partner Ken Oringer.
Cooke center presents food for thought 2014 | 32
owner and executive chef of bouley David Bouley was born and raised near Storrs, Connecticut. From early on he was strongly influenced by life on his grandparents’ farm, drawing upon their French heritage which instilled a love of the land, an appreciation for fresh products, care in preparation, and the inspiration to cook and enjoy healthful meals.
DAVID BOULEY BOULEY
David studied at the Sorbonne and worked with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Girardet. He returned to New York, working in the leading restaurants at the time - Le Cirque, Le Périgord, and La Côte Basque. In 1985, he became chef of Montrachet restaurant and in 1987 David opened his own restaurant, Bouley, in TriBeCa. Bouley quickly became known as the most notable dining experience in New York and set a new standard for fine dining in America. Among the many accolades earned was a four-star review in the New York Times and the James Beard Foundation awards for best restaurant and best chef. In 1997, Bouley Bakery opened as a wholesale and retail bakery as well as a café and restaurant. Bouley Bakery immediately became enormously popular, earning another four-star review in the New York Times. In September 1999, David opened Danube, a Viennese-inspired restaurant, located on Hudson Street. Following the tragic events of September 11, 2001,
Bouley Bakery served as the base of operations to prepare over one million meals for Ground Zero relief workers in conjunction with the Red Cross. It re-opened as Bouley Restaurant in 2002, and Bouley Bakery and Market opened in a new location on West Broadway in TriBeCa. David’s newest venture is Brushstroke a Japanese restaurant owned in collaboration with the Tsuji Culinary Institute of Osaka and housed in the former Danube space at 30 Hudson Street. Brushstroke adheres to the traditions of kaiseki dining which hails from Kyoto and started as a tea ceremony. Chefs in Japan are trained specifically for this style of dining which encompasses the use of seasonal items presented in small elaborate courses taking health and well-being in consideration along with flavor and presentation. It is with this in mind that Chef Bouley is about to re-define fine dining in America once again at his namesake Bouley Restaurant now located at 163 Duane Street. Dedicated to the well-being and happiness of his guests, Chef Bouley is one of the only chefs in America who personalizes each meal to his customers’ likes and desires. His dedication to the art of dining is unsurpassable and it is what he stakes his reputation on. In his illustrious 25 year career Chef Bouley has cooked for everyone from kings and queens, to the average Joe, and each and every person has left his dining room or event having had a meal they remember for the rest of their lives. Cooke center presents food for thought 2014 | 33
Cooke center presents food for thought 2014 | 34
Executive Chef and Partner at Fedora and Chez Sardine Mehdi Brunet-Benkritly brings his idiosyncratic cooking to the table. His style of cooking is an eclectic mĂŠlange of influences and flavors, that some might describe as modern, with international influences. He honed his skills in the kitchen at a variety of well-known Montreal establishments, including Toque and Au Pied de Cochon, before joining the team at Little Wisco.
MEHDI BRUNET-BENKRITLY CHEZ SARDINE
Cooke center presents food for thought 2014 | 35
SKILLS (Skills & Knowledge for Independent Learning and Living), a program for students ages 18-21, is designed to help young adults with disabilities make the transition from high school to adulthood.
Cooke center presents food for thought 2014 | 36
chef and owner of the restaurants, Peasant and Bacaro DeCarlo, born and raised in New Jersey, grew up in restaurants: He started as a dishwasher at age 14 and never left the kitchen. After years of cooking in New York, DeCarlo travelled to a small town, Mola di Bari, Italy, to learn traditional Pugliese cooking and brought his experience back with him to the states and opened the rustic Peasant in 2000. Peasant features an open kitchen where almost all of the cooking is fueled with either wood or coal and has developed a reputation as a chef ’s hangout. In 2007 he opened a Venetian wine bar, Bacaro, on the lower eastside. He runs Peasant and Bacaro with his wife, Dulcinea. He has collaborated with the world-renowned photographer Hans Gissinger on the book 600°C, a book about the art of fire. DeCarlo is currently finishing the recording of an album with his band, The Royal Starlings.
FRANK DECARLO peasant
Cooke center presents food for thought 2014 | 37
Chef/Co-Owner, Kin Shop Harold Dieterle’s Italian-American upbringing is what first inspired him to be a chef; specifically, watching and assisting his mother prepare traditional Sicilian Sunday suppers in their Long Island home. His interest in cooking continued during middle school, when he enrolled in home economics class and first learned basic recipes for dishes such as fried chicken. After graduating from high school in 1995, he went to Spain to work in some of the country’s top kitchens. Upon his return, he attended the Culinary Institute of America (CIA) in Hyde Park, New York. After graduating, he worked at a series of high-quality establishments on Long Island (e.g. Della Femina) and in Manhattan, most notably the 1770 House in 2002, which garnered a two-star review from The New York Times during his time there.
HAROLD DIETERLE KIN SHOP
In 2002, Harold landed a job at restaurateur Jimmy Bradley’s Tribeca restaurant, The Harrison, where he worked under future standout chefs Joey Campanaro and Brian Bistrong. In 2006, Harold competed in and won the first season of Bravo’s Top Chef. The following year he and business partner Alicia Nosenzo opened Perilla in the West Village, a critically acclaimed New American restaurant with Asian influences. In October 2010, Harold and Alicia opened their second West Village restaurant, Kin Shop, devoted to contemporary Thai cuisine and inspired by his many trips to Thailand. Kin Shop was awarded two-stars by the New York Times in 2010. In late 2012, Harold and Alicia opened their third restaurant, The Marrow, at 99 Bank Street in the West Village, focusing on contemporary German and Italian fare – the inspiration coming from Harold’s family heritage.
Cooke center presents food for thought 2014 | 38
Cooke Center Institute’s ACCESS Project provides free workshops for employees of our corporate partners. Our talented faculty and therapists present on a range of topics of interest to parents, such as child development and specific special needs issues. If you are interested in bringing ACCESS to your organization, please contact Aliza Kushner at akushner@cookecenter.org.
Cooke center presents food for thought 2014 | 39
wALTER DROBENKO & lucas santos caviarteria
walter drobenko, President & CEO of Caviarteria New York Inc. Walter Drobenko, is a practicing attorney and the father of Andrew Drobenko who attends the Cooke Center Academy. To ease the pressure of practicing law, Walter expanded his love for food and became a self-taught chef. He got his first exposure to the restaurant business at the age of 4 when he starting peeling potatoes while his mother worked as head chef. His passion for food started early on and has lead him to acquire a wide range of culinary experience. In addition to practicing law, Walter is the owner of Caviarteria and operates an on-line caviar business selling caviar, smoked salmon, foie gras and other gourmet foods, with shipping throughout the U.S.. Along with Chef Lucas Santos, Caviarteria has expanded and created a catering division. Caviarteria participates in many charity events including the Annual City Harvest fund raiser held at the Metropolitan Pavilion, where Caviarteria features its world class caviar in the VIP Room. For the past several years Caviarteria has participated in various Wine & Food Festivals, including the South Beach Wine and Food Festival, the New York City Wine & Food Festival. Caviarteria partnered with the Wine & Food Festival to be a part of the Tribute
Dinner honoring Chef Daniel Boulud, the Chef ’s After Party at the Tides Hotel, Wine and Caviar pairing with Ray Isle, the Tribute Dinner honoring Chef Alain Ducasse, the Cocktails and Caviar event at the Hudson Hotel, and recently the Anthony Bourdain Roast. Walter, with the assistance of Chef Lucas Santos, is in the process of writing a Caviar Cookbook. lucas santos, head chef, corner cafe and bakery Chef Lucas Santos has been the Head Chef at Corner Café and Bakery since 2008. Prior to him becoming head chef at Corner Café and Bakery, Lucas worked at restaurants including L’Escale, Bordeaux, and The Harbor Room. Chef Lucas has an impressive and extensive resume in private catering for clients including Giorgio Armani headquarters, Luciano Pavarotti, Mikhail Baryshnikov and has cooked several times at the home of Gloria Stein. He has also prepared culinary events where Donald Trump and former NYC Mayor Rudy Guiliani were in attendance. Chef Lucas, along with Walter Drobenko, expanded Caviarteria’s catering division and participate in the annual City Harvest Fund Raisers and the Wine & Food Festivals.
Cooke center presents food for thought 2014 | 40
Executive Chef, Robert Luísa was born in Monte Real, Leiria, Portugal. Luisa’s true passion has always been cooking. She always enjoys cooking for family and for friends. Professionaly, she was an orthopedic surgery assistant nurse for 30 years. In 1998, she decided to take the risk and she opened her own restaurant “Tachos de São Bento” in Lisbon. It was a bold move at the time. Luisa did not have any professional culinary experience besides her own recipes, but she still followed her heart. Luisa’s knowledge of food was always extensive. She visited the majority of countries in Europe as well as Malta, Canada, Morocco, México, Sudan and Ruanda (this last two working as a parachute nurse). While visiting she tasted new exotic flavors that allowed her to expand her knowledge of food.
LUISA FERNANDES rOBERT
The restaurant was a huge success. Her success was so massive that restaurants hired her for consultations and TV programs requested appearances from her. The restaurant was considered for the French Elle magazine as one of the New Tables of Europe. Luisa did not stop there. Her ultimate goal was moving to New York, her dream city. Luisa left everything behind and went to the USA. She did not speak the language, she didn’t know
anyone nor had secure Job, but within 15 days of her arrival she obtained a job as Pastry Chef in the Portuguese restaurant Alfama. Her professional career in the United States to the present time: • Executive Chef at Robert Restaurant in New York City from August 2011 to present time. • Executive Chef at Nomad Restaurant in New York City from June 2010 to March 2011. • August 2009 to April 2010 - Executive Chef at Bairrada’s Restaurant, Long Island. • May 2008/August 2009 - Executive Chef at Georgia’s Bakery and Bistro, New York City • January 2008/April 2008 - Private Chef to Salvador Assael, New York City • June 2007/December 2007 - Pastry Chef for the Portugal Presidency at the United Nations • June 2006 - Executive Chef at James Beard Foundation Dinner, Celebration of Portuguese National Day • January 2006/January 2008 - Executive Chef at Park Blue • February 2006 - Part-Time Pastry Chef in Tintol Restaurant • January 2004/December 2005 - Pastry Chef in Alfama Restaurant • December 2004/December 2006 - Executive Chef in Galitos, Mount Vernon
Cooke center presents food for thought 2014 | 42
Cooke Center Institute places Cooke consultants in our partner schools, where they support local teachers and administrators in meeting the challenges of educating students with a broad range of abilities and diverse needs.
Cooke center presents food for thought 2014 | 43
Chef de cuisine, telepan local Working alongside chef and owner Bill Telepan of Telepan Local, Joel Javier displays the vivid flavors of each season with a menu reflecting Telepan’s market-driven philosophy. A native of the Philippines, Javier grew up in New Jersey, and attended Johnson & Wales University in Providence, Rhode Island, where he earned both his Associates Degree in Culinary Arts in 2001 and a Bachelor’s Degree in Food Service Management in 2003. During this time, Javier worked as a line cook at Napa Valley Grill in Providence, Rhode Island, an introduction to the fast-pace nature of a restaurant.
Joel javier Telepan lOCAL
After graduation, Javier relocated to New York City and worked at Bouley as chef de partie under Cesar Ramirez. Javier oversaw all fish and meat entrées at Bouley and this position engrained in him the importance of consistent precision, finesse and attention to detail. After working in the kitchen of Bouley, Javier accepted the chef de partie position at Aquavit in 2005. He embraced the challenge of working
with Scandinavian flavors and training under Marcus Samuelsson. Later that year, Javier was introduced by a college friend to Telepan and moved on to work for him at his namesake restaurant. After six years as Telepan’s sous chef, Javier adventured overseas to stage as a line cook at St. John restaurant in London and later at Sergi Arola Gastro in Madrid, Spain. Inspired by Telepan’s longtime commitment to the greenmarket, Javier also served as a chef volunteer for World-Wide Opportunities on Organic Farms (WWOOF), where he worked with local farms in Spain and Italy and witnessed firsthand an inspiring reverence for simply prepared, immaculate produce. In 2013, Javier returned to the United States to rejoin the Telepan team and continue refining his craft as sous chef. At Telepan Local in Tribeca, Javier will oversee the kitchen as chef de cuisine, creating a menu of tapasstyle American fare with a seasonal focus that has become the chef ’s signature.
Cooke center presents food for thought 2014 | 44
Vice President - Culinary Affairs, blue hill at stone barns Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director. Adam has cooked professionally for the past nine years, moving through the kitchens of Vidalia in Washington, DC; La Panetiere in Rye, NY, and Chantarelle in Manhattan. He has also worked with his family’s catering company in Westchester. Although cooking has been in Adam’s blood for generations, he came to the profession only after spending time in Washington working in the world of environmental policy. Feeling unfulfilled in his day job, he apprenticed at night at Restaurant Vidalia and moved back to New York to enroll at the French Culinary Institute. Raised in South Africa, Adam emigrated with his family to the United States in 1987. He graduated from University of Rochester with degrees in History and Geology. His love of all things culinary stems from a long family tradition in the industry his great grandfather was a butcher; his grandfather owned a butcher supply and spice-milling company; and his parents owned retail cookware stores and now run a catering company. Adam’s earliest childhood memories are of playing with scraps of dough in his parents’ kitchen while his mother baked quiches.
ADAM KAYE BLUE HILL AT STONE BARNS
Cooke center presents food for thought 2014 | 45
Vice President - Culinary Affairs, blue hill at stone barns
Kyle Knall Maysville
Kyle Knall, a native of Birmingham Alabama, began cooking professionally at the age of 16. The youngest of 3 and separated by 11 and 14 years from his sister and brother respectively, Kyle followed his siblings to the local restaurant where they were employed and got a job working the salad station and as a busser. Kyle preferred the kitchen to his front of house duties and his cooking career was born.
names of the restaurants where he thought Kyle should work. Kyle’s first trail was at Gramercy Tavern where Michael Anthony had recently taken over the kitchen. It was love at first sight. Kyle cancelled the rest of his trails and accepted a job on the spot, the beginning of a 4 and a half year journey at Gramercy during which Kyle worked every station and was promoted to Sous Chef for the last 2 years of his tenure.
When Kyle’s brother obtained a Chef de Cuisine position at Daniel George (a fine dining restaurant in Birmingham), Kyle joined his brother in the kitchen where he worked daily after he got out of school. It was during his time at Daniel George that Kyle fell in love with cooking- so much so that he went straight from high school to culinary school in Birmingham, while maintaining his shifts in the Daniele George kitchen. Seeking to expand his culinary world, Kyle secured a position with the legendary chef Frank Stitt and worked in the kitchens at both of Mr. Stitt’s restaurants, Highlands and Chez Fonfon. Here, Kyle was inspired by the emphasis on care for sourcing the finest ingredients to create dishes that were both fresh and rooted in classic technique. At the age of 19, and the day he graduated from culinary school, Frank promoted Kyle to Sous Chef.
Kyle had imagined he would continue at Gramercy for several more years, but fate intervened when Sean Josephs, the owner of Char No. 4 in Brooklyn was looking for an Executive Chef to open an American whiskey bar and restaurant in the Flatiron. A mutual friend of Sean and Kyle’s, who had worked with both of them, recommended Kyle for the position. A meeting at Maysville, which was in the early stages of construction, lead to a tasting and Kyle was offered and accepted the position. Maysville opened November 10th of 2012 and was awarded 2 stars from the New York Times and New York Magazine in addition to many other glowing reviews and accolades. Pete Wells of the New York times wrote that over the course of his meals he “came to know the cooking of Maysville’s chef, Kyle Knall, whose understated American style is a winning blend of the refined and the unpretentious” an apt statement that embodies the beliefs of his mentors and has made Frank and Mike understandably proud.
A mere 4 months after graduation, Kyle made an unexpected move to New York City armed with a sheet of paper on which Frank had written the
Cooke center presents food for thought 2014 | 46
chef and owner, annisa Anita Lo is one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo, a second generation Chinese-American earned a degree in French language at Columbia University and studied at Reid Hall and Ecole Ritz-Escoffier in Paris. She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang. Back in New York, she developed her culinary style at Mirezi, where she earned a two-star review from The New York Times. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. 14 years later, Annisa continues to impress critics and members of the media, and even just recently received a glowing 3-star re-review from Pete Wells at The New York Times.
ANITA LO ANNISA
Cooke center presents food for thought 2014 | 47
Cooke center presents food for thought 2014 | 48
Head Pastry Chef, nobu From an early age, Jane Mun relished the smell of freshly baked bread. Her love for baking set her on the path to a career in the culinary arts. Upon completing her culinary degree from the French Culinary Institute in NY, Jane started a pastry job at Eleven Madison Park, where she developed a passion for desserts. She further honed her skills with the Union Square Hospitality Group, Le Cirque New York, Le Cirque Holland America, and the Cosmopolitan Hotel in Las Vegas. In 2013, Jane was invited by Nobu’s Corporate Executive Chef, Thomas Buckley, to assist in the opening of Nobu Las Vegas Caesars Palace, the first Nobu Hotel. A few months later, Jane returned to New York to oversee the pastry kitchen at Nobu’s flagship restaurant. As the current Head Pastry Chef of Nobu New York and Nobu Next Door, Jane looks forward to reinventing the artistry of desserts and indulging patrons as if they were guests in her own home .
JANE MUN NOBU
Cooke center presents food for thought 2014 | 49
President, laurie & sons Laurie & Sons is the vision of Laurie Freeman Pauker, a product developer, who started making and selling Lush Toffee when she realized she couldn’t stop thinking about candy. A self-taught wiz, Laurie started Laurie & Sons (formerly Lush Candy) in order to make classic-with-a-twist candies for adults. Laurie & Sons has participated in foodie favorites Smorgasburg and Hester Street. Laurie & Sons has also popped up on the Discovery Channel, in a prominent Japanese travel guidebook , on The Chew and the Today Show. Moving forward, Laurie is now excited to bring her family into the mix, with the launch of the new brand, Laurie & Sons. The company is working on betterfor-you organic, whole grain and gluten free ingredients to offer new and more healthful confections. Here, by introducing the new order of food to good, old fashioned flavor, they bring consumers snacks with a touch of surprise. Laurie’s niece, Shiori, is a high school student at the Cooke Center.
Laurie Pauker Laurie & sons
Cooke center presents food for thought 2014 | 50
Would your organization be interested in becoming a Cooke Center Academy internship partner? Cooke Center interns work in corporate offices, nonprofit organizations, and small businesses throughout New York City. Contact Kasey kenney at kkenny@cookecenter.org for more information.
Cooke center presents food for thought 2014 | 51
Co-Founder, Brooklyn Roasting Company Michael Pollack is a longtime coffee lover who continues to search the world for delicious and sustainably sourced coffee. Michael works in New York’s original coffee district of DUMBO. He is happily married with two beautiful daughter.
mICHAEL pOLLACK bROOKLYN rOASTING cOMPANY
Cooke center presents food for thought 2014 | 52
Pastry Chef, and Founder of Jacques Torres Chocolate Fondly referred to as Mr. Chocolate, Jacques Torres (www.mrchocolate.com) is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and passion for chocolate. Raised in France, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate factory, Jacques Torres Chocolate in the DUMBO neighborhood of Brooklyn, New York. Jacques was a pioneer—the first artisan chocolatier to start from cocoa beans to make his own chocolate. Jacques prides himself on specializing in fresh, hand-crafted chocolates using premium ingredients free of preservatives and artificial flavors. Jacques and his chocolate became an instant success attracting fans from all over the country. In 2004, he opened his second chocolate factory and flagship store, Jacques Torres Chocolate, in downtown New York City on Hudson Street. With a retail viewing space surrounded by 5,000 square feet of a chocolate manufacturing plant, at the Hudson St. workshop, visitors can peer into Jacques’ venerated process of turning cocoa beans into chocolate bars. Today, Jacques produces and sells his chocolates and other high-end confectionery products at his two workshops and retail-only boutiques on the Upper West Side, Chelsea Market, and Rockefeller Center, all in Manhattan. Jacques recently signed a lease for a manufacturing space at the Brooklyn Army Terminal in Sunset Park, and plans to move all production to the new facility by the fall of 2013. Jacques generously donates his time to many national charity organizations including American Red Cross, Meals on Wheels, God’s Love We Deliver, New York’s Hard of Hearing Association, Sloan Kettering Cancer Research Center, the Association to Benefit Children, Make a Wish Foundation, and St. Jude’s Children’s Hospital. He loves children and dedicates himself to causes that support their well-being and happiness.
jACQUES tORRES jACQUES tORRES cHOCOLATE
Jacques makes his home in New York City where he often spends nights on his beloved boat docked in the Hudson River. He is a boating and fishing aficionado and feels just as at home on the water as he does in the chocolate factory. Jacques is married to Hasty Torres, a fellow chocolatier, who founded her own chocolate business in Beverly Hills called Madame Chocolat.
Cooke center presents food for thought 2014 | 53
Chef, élan and Executive Chef, Ark Restaurants David has been passionately interested in food, restaurants, and the craft of cooking all his life. After graduating from City College, having majored in biology, he decided to pursue his dream of becoming a chef. He enrolled at the Culinary Institute of America, at the same time working at various restaurants, both upstate and in Manhattan. Before completing the course, David was offered a sous-chef position in a small Upper East Side French restaurant, La Petite Ferme, and left school to work there. In 1979, after two years at La Petite Ferme, David, and his wife Karen, opened Chanterelle restaurant in Soho, which was then a fringe neighborhood. In 1989, again trailblazing, David and Karen relocated to a larger space in the Mercantile Exchange building in Tribeca. During the course of its thirty year run, Chanterelle and David received many accolades, including two four-star reviews from the New York Times, four James Beard Foundation awards (best chef New York City, best service, best wine service, and best restaurant U.S.A.), and consistent top ratings for food and service from the Zagat guide. In addition to operating Chanterelle at an extraordinarily high level, David opened a bistro, Le Zinc, also in Tribeca, acted as consultant for the opening of Macao Trading Company, and wrote two successful books, “Staff Meals”, and “Chanterelle”. Since Chanterelle’s closing in 2009, David has been employed as corporate executive chef at Ark Restaurants Inc.
DAVID WALTUCK
David is currently working on a new restaurant, to be called élan, opening in spring of 2014.
éLAN
Cooke center presents food for thought 2014 | 54
Cooke faculty share their learnings and expertise with the community through the Cooke Blog – check it out at www.cookecenter.org/blog
Cooke center presents food for thought 2014 | 55
TerraCRG is proud to support The Cooke Center for Learning & Development. Thank you for all that you do. Keep up the good work!
Brooklyn Commercial Real Estate Since 2008 Brooklyn Commercial Real Estate Since 2008
www.terracrg.com
Grade 4-5 Learning through Experience
Cooke center presents food for thought 2014 | 58
WE ARE ALUMNI OF COOKE CENTER We have jobs, we have friends, we have active social lives and we enjoy our independence!
We express our extreme gratitude to MARY MUNSCH for her unwavering support and dedication to the growth of the alumni community.
We are all so proud of you, Taylor!
Love, Mom, Dad and all the kids
Habari ya asubuhi! (Swahili)
Dobroye Utro! (Russian)
Cooke center presents food for thought 2014 | 62
Moody’s Corporation is proud to support the Cooke Center for Learning and Development.
BODIES IN BALANCE: THE ART OF TIBETAN MEDICINE THROUGH SEPTEMBER 8
Detail of Interconnecting Blood Vessels and Channels; painting 12 of a set of medical paintings; Tibet; ca. 17th century; pigments on cloth; Pritzker Collection
150 WEST 17TH STREET NYC | RUBINMUSEUM.ORG
Dear Ms. Munsch, I miss you. Thank you for my dances and parties. I love CCA. Lexy Hennessey
Dear Ms. Munsch, Angel-in-chief, We watched, every day, as Lexy, smiling, happy and full of self-respect, enjoyed CCA under your guidance. Our most sincere thanks. The Hennessey Family
Education. Opportunity. Independence. Deloitte is a proud supporter of the Cooke Center and the Food for Thought gala. www.deloitte.com
As used in this document, “Deloitte” means Deloitte LLP and its subsidiaries. Please see www.deloitte.com/us/about for a detailed description of the legal structure of Deloitte LLP and its subsidiaries. Certain services may not be available to attest clients under the rules and regulations of public accounting. Copyright © 2014 Deloitte Development LLC. All rights reserved. Member of Deloitte Touche Tohmatsu Limited
Thank you to Cooke staff and faculty for your amazing work! John Casaly and Louise Parent
il
laboratorio del gelato ICE CREAM AND SORBET
UC 5 What are you thankful for?
The Partners of Gibson Dunn are proud to support the COOKE CENTER FOR LEARNING AND DEVELOPMENT and its FOOD FOR THOUGHT 2014 BENEFIT
Beijing Brussels Century City Dallas Denver Dubai Hong Kong London Los Angeles Munich New York Orange County Palo Alto Paris San Francisco São Paulo Singapore Washington, D.C.
速
Arthur Skelskie and Nan Molofsky wish to express their appreciation for all that the Cooke Center staff does to create such an exciting school!
We congratulate the Cooke Center on a job well done Arlene and Jerry Levine
We celebrate Mary Munsch for her heartfelt dedication in guiding each and every student to forge an “enviably happy and meaningful life.� -Lawrence, Frances and Serena
LOIS A. JACKSON, DDS, P.C. & ASSOCIATES PEDIATRIC DENTISTRY 505 LAGUARDIA PLACE #L4 NEW YORK, NY 10012
16 COURT STREET SUITE 2211 BROOKLYN, NY 11241
212-995-8888
718-855-8833
www.drloisjackson.com | lajacksondds@aol.com | www.facebook.com/LoisJacksonDDS
The LC2 All Stars want to thank CCA …..
….for helping us make amazing friendships!
In appreciation of
Mary Munsch for her extraordinary commitment and dedication to our students and families! Mary, you have truly made a difference in the lives of so many!
The Robards Family
UC3!
We’re or… f l u f thank
DEDICATION THAT CAN CHANGE OUTCOMES BlackRock is proud to support the Cooke Center for Learning and Development. We toast this year’s honorees and recognize the Cooke Center’s efforts to support the education of so many of our city’s youth.
There are so many people to thank, school staff and senior staff, and I do, but I would also like to thank:
Thank You Ms. Munsch for all that you’ve done for CCA and for touching our lives. We wish you a Happy Retirement! We miss you already! Thank You Ms. Clancy for your hard work and we wish you the best of luck in your new position as Head of School at CCA.
THE DROBENKO FAMILY
wendy Banner Gary Barton Michael d. Beck, esq. ellen j. Bickal, esq. dagnall Folger Christine hennessey roger w. Miller june niklus
Sarah e. Paul, esq. andrea Pollack Karen P. robards arthur n. Skelskie david warren Lisa westlake Kenneth i. wirfel, esq.
an engaged, thoughtful, generous, committed and hard working Board.
Eileen CaulďŹ eld Schwab, Chair
hearTFeLT ThanKS To CooKe
the most supportive school community anywhere
Hibbard’s Class, 2013-2014
The first step is always the hardest.
SKILLs Program
The Wirfel-Eichbaum Family Thanks
Mary Munsch For Her Years of Exemplary Service to The Cooke Community
& Carrie and Michael Malcolm
Celebrate and Honor Lawrence Mattis and Frances Kamien & Circle of Confusion Along with the extraordinary Cooke Center family
Thank you Mrs. Munsch for your leadership, dedication and amazing contributions to CCA. Enjoy your retirement! Vasso, Anthony and Elias Lazanas
we are so proud of all that Cooke has accomplished and the dierence it makes in the lives of its students and their families.
From Debbie Cooper and Dan sternberg
Skadden, Arps, Slate, Meagher & Flom LLP is proud to support the
Cooke Center for Learning and Development
Beijing | Boston | Brussels | Chicago | Frankfurt | Hong Kong | Houston | London | Los Angeles | Moscow | Munich | New York Palo Alto | Paris | S達o Paulo | Seoul | Shanghai | Singapore | Sydney | Tokyo | Toronto | Washington, D.C. | Wilmington
Explorers of Humanities
Grade 1 and 2
• Brochures
• Booklets
• Flyers
• Sell Sheets
• Newsletters
• Envelopes
• Postcards
• Letterhead
• Banners
• Posters
Email egiprint@optonline.net Voice 973-882-9769
INC
Commercial Printing
With special congratulations to Cooke Center and Founders’ Award Recipient Mary Munsch for their distinguished service John and Lisa Westlake
hats off to Ms. Munsch! Thanks for helping the school. Love, Stephen and family
Travel and consulting services for children with special needs www.special-travelers.org specialtravelers@gmail.com
ThanK yoU For anoTher wonderFUL year aT CCGS. Love, MaTThew USdan
KINDERGARTEN
Thank you to all at CCA for your effortless dedication. Francesca Falco-Treppiedi and Joseph Treppiedi