The Institute of Culinary Education has announced that the celebrated Chef Bill Telepan will join the school’s faculty as the first-ever director of sustainability. Telepan will bring his talent, insight, and experience to ICE students in this pioneering role.
Telepan is currently the executive chef of New York City’s restaurant, Oceana, as well as executive chef of Wellness in the Schools, a national non-profit devoted to healthy eating in public schools. Prior to Oceana, he enjoyed a 10-year run as chef-owner of the Michelin-starred NYC farm-to-table restaurant, Telepan, and he was even invited by Michelle Obama to join the Chef’s Move! to Schools task force.
“Sustainability is important to teach culinary students because they are our future food leaders. They are the ones who are going to dictate what food should be produced, how it’s produced and the effects it has on the environment,” said Telepan. “They need to learn about proper farming practices and waste. They need to know what foods are good for us. They need to understand all of this so they can teach, direct and become a force of good for the planet.”
In this brand new role as ICE’s director of sustainability, Telepan will help develop a sustainability-focused curriculum for the next generation of chefs at ICE. In addition, he’ll work in ICE’s hydroponic garden and with local farms to source unique herbs and produce to enhance ICE students’ culinary training, and to teach students how to grow and harvest — a true farm-to-classroom education.
“I am excited to get involved, not just to learn about farming, but also for the teaching opportunities — to use the hydroponic garden for taste lessons and to choose to grow different products that aren’t normally taught in the school,” he said. “It’s a great opportunity for me to see what we can teach future students.”
Telepan will work with ICE’s chef instructors to implement a zero waste plan to reduce food waste in the school. In addition, he will develop a schedule of culinary demonstrations and events to showcase cooking techniques geared toward zero waste.
“ICE is thrilled to welcome a chef of Bill’s caliber to the school’s teaching staff. Gaining insight into the broad concept of sustainability is increasingly important and of interest to our students, and we’re excited they will have the opportunity to learn from him,” said Rick Smilow, ICE’s president and CEO. “Bill brings with him the insight that comes from more than 25 years in the New York City restaurant industry, working to combine great cooking, creative and responsible sourcing, and sustainability in his respective restaurants. Our students will absolutely benefit from the lessons and wisdom he will impart.”
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hospitality Management, Bread Baking and Cake Decorating — with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year and is home to one of the world’s largest recreational cooking, baking and wine programs with more than 26,000 students annually. In 2015, marking the school’s 40th anniversary, ICE moved to a new, modern 74,000-square-foot facility at Brookfield Place in downtown Manhattan, designed for inspiration, creativity and community. Visit us at ice.edu or join us on Twitter, Instagram and Facebook @iceculinary to find your culinary voice™