a grand chefs` tasting to benefit special education

Transcription

FOOD
THOUGHT
2015
fo r
WEDNESDAY, MAY 13, 2015, 6:30PM
A GRAND CHEFS’ TASTING
TO BENEFIT SPECIAL EDUCATION
THE LIGHTHOUSE AT CHELSEA PIERS, PIER 60
COOKE CENTER TRUSTEES
Eileen Caulfield Schwab, Chair
Christine Hennessey
Kenneth I. Wirfel, Esq., Vice Chair
Roger W. Miller
Karen P. Robards, Chair Emerita
June Niklus
Michael D. Beck, Esq., Treasurer
Sarah E. Paul, Esq.
Wendy Banner
Andrea Pollack
Gary Barton
Arthur N. Skelskie
Ellen J. Bickal, Esq.
David Warren
Dagnall Folger
Lisa Westlake
COOKE CENTER PRESENTS FOOD FOR THOUGHT 2015
BENEFIT COMMITTEE
Diane Abudaram
*Wendy Banner
Grace-Ann Baresich
Cheryl Boucher
Limor Cohen
Emma Colverd
Heather Damon
Marie Dennehy
Larissa Drobenko
Kathleen Dunne
Catherine Glynn
Arlene Hagopian
Carol Hanna
Christine Hennessey
*Kenya Johnson
Carmen Lorenzana
Laurie Markiewicz
Judith Nelson
Andrea Pollack
Sami Robbins
Claudia Santiago
Debbie Stevenson
Marie Despinosse-Thomas
*Karen Waltuck
*committee co-chairs
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
Instruction that focuses on each student’s strengths, interests and individual needs
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
Families as partners in their children’s education and growth towards independence
Access to quality special education for all children who need it, regardless of their
financial circumstances
Sharing our knowledge with other professionals and schools to improve the educational
experience for all children.
HONOREES
LIMOR AND OFER COHEN
Ofer is the founder and president of Terra CRG, a vibrant
commercial brokerage advisory firm focused on the
Brooklyn commercial real estate market.
Limor is pursuing a doctorate degree in molecular biology
with a focus on cancer research and is very active in
community based organizations which support and and
assist in the development of special needs children.
Ofer and Limor are the proud parents of 10 year old twin
daughters, Ocean and Daya. Daya attends Hannah Senesh,
a Jewish day school in Brooklyn and Ocean attends Cooke
Center Grammar School.
Cooke center gratefully acknowledges the Cohen’s for their
generisity and active involvement in the life of our school,
as well as the impact they are making to the greater
community.
Since 1987, Cooke has grown from
serving seven children in one classroom to an
organization dedicated each year to serving over 270
children with special needs and their families, while
improving general education for thousands more.
COOKE CENTER ADMINISTRATION
EXECUTIVE LEADERSHIP
SCHOOL
INSTITUTE
Micheal Termini. PsyD
President
Francis Tabone, PhD
Head of School
Aliza Kushner
Director of Cooke Center Institute
Deborah E. Cooper, Esq.
Vice President and General
Counsel
Cynthia Surdi
Division Head
Cooke Center Grammar School
ADMINISTRATION
Joyce Pariser
Vice President, Finance
and Administration
Mary Clancy
Division Head
Cooke Center Academy
Katherine Riordan
Division Head
SKILLs at 29th Street
Tim Toal
Director of Human Resources
Eileen Red, CPA
Accounting Manager
Lisanne Norman
Director of Technology
Billy English
Director of Admissions
Chefs
DAVID BOULEY
Bo uley
David Bouley was born and raised near Storrs, Connecticut. From an
early age Chef Bouley 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 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.
adheres to the traditions of kaiseki dining from Kyoto, which
encompasses the use of seasonal items presented in small, elaborate
courses, taking health and well-being in consideration along with
flavor and presentation. Brushstroke gave birth to Ichimura at
Brushstroke an intimate 8 seat sushi bar, which is one of the most
sought after seats in town.
Chef Bouley’s latest project is Bouley Botanical at 281 Church St.
At Bouley Botanical guests are surrounded by over 400 edible plants
and herbs, which are used in the cooking at his restaurants. In his
illustrious over 25 year career, Chef Bouley has cooked for everyone
from kings and queens, to the average Joe. Each and every person
has left his dining room or event having had a meal they will
remember for the rest of their lives.
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.
Then, David opened the Bouley Test Kitchen at 88 West Broadway,
it is here where cooking classes are held, visiting chefs collaborate
and Bouley and his team develop new recipes for the restaurants.
In 2011 Bouley opened Brushstroke, a Japanese restaurant owned in
collaboration with the Tsuji Culinary Institute of Osaka. Brushstroke
PHILLIP DEMAIOLO
The Lightho use at Chelsea P iers
Chef Philip DeMaiolo, Executive Chef of Pier Sixty and the Lighthouse in
New York City, has over thirty years experience in the culinary industry.
Chef DeMaiolo’s experience spans many capacities: Saucier at the Plaza,
Garde Manger at the Vista International Hotel (Hilton International),
Executive Chef of the Larchmont Yacht Club, Executive Sous Chef at the
Essex House, adjunct professor at New York Institute of Technology,
Culinary Department, past restaurant owner.
Chef DeMaiolo started working in kitchens at the age of 16.
By 24 years old, DeMaiolo was Executive Chef of the Novotel in New York
City. He furthered his culinary knowledge and training by attending
the Hotel-Restaurant School at the New York City Technical College
and by training in France.
Chef Professionalism Award in 1994 and was named Chapter Chef
of the Year for 1996. He spend most of his free time mentoring young
culinarians and assisting the educational guidance for hospitality
in NYC.
Chef DeMaiolo has been featured on following television programs:
the Food Network’s “Behind the Bash” with Giada deLaurentis, “the
Party Planner” with David Tutera, “Dinner and a Movie” on TBS, and on
an episode of “Queer Eye for the Straight Guy” as the guest caterer. Chef
DeMaiolo has served as an adjunct professor at New York Institute of
Technology Culinary campus and a moderator at the 2009 Catersource.
Out of the kitchen, DeMaiolo is involved in many culinary organizations
and has held the positions of Vice President, Treasurer, Board of
Directors, Chef and the Child Chairperson, and founding member of
the Long Island Chapter of the American Culinary Federation. He is the
past Foundation President of the New York City Chapter of the Escoffier
Society, a Certified Executive Chef and a member of the American
Academy of Chefs. Chef DeMaiolo has won medals in competitions
sanctioned by the American Culinary Federation, was awarded the
LUÍSA FERNANDES
Ro bert
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.
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 a secure job, but within 15 days of her arrival she obtained a
job as Pastry Chef in the Portuguese restaurant Alfama.
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.
FRANK DECARLO
Peasant
Frank DeCarlo is 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.
RAJ ABAT
Jo seph Leo nard
A native of the Philippines, Raj began working in restaurants after moving to San Francisco, where he worked in a small falafel joint
and then Farallon restaurant while attending college for Culinary Arts. Raj then worked at Brooklyn’s Saul Restaurant and Market Table,
before relocating to Indonesia where he held kitchen posts in Jakarta and Bali. Raj initially joined Happy Cooking Hospitality with sous
chef positions at sister restaurants Perla and Montmartre, before being named the Chef de Cuisine at Joseph Leonard.
HAROLD DIETERLE
Perilla
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.
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.
WALTER DROBENKO
Caviateria
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 led 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.
Caviarteria participates in many charity events including the Annual
City Harvest fund raiser, 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 and 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 the Anthony Bourdain Roast. Walter, with the
assistance of Chef Lucas Santos, personally handles all of the special
events for Caviarteria.
Along with Chef Lucas Santos, Caviarteria has expanded and created
a catering division. In 2014 Caviarteria has opened up a speakeasy
Champagne Caviar Bar and Restaurant located at 75 Murray Street,
New York, N.Y. 10007. This Tribeca venue can accommodate up to 120
guests and is available for private and corporate events.
ADAM KAYE
Blue Hill at Sto ne B arns
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.
KYLE KNALL
Maysvillle
Kyle Knall, a native of Birmingham Alabama, began cooking
professionally at the age of 16. The youngest of three Kyle followed
his siblings to the local restaurant where they were employed
and got a job working the salad station and as a busser.
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.
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.
Four months later, Kyle moved to New York City wher he first worked
at Gramercy Tavern where he was promoted to Sous Chef for the last
2 years of his tenure.
Then 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, 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 in November 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”.
LAURIE PAUKER
Laurie & So ns
Laurie & Sons is the vision of Laurie Freeman Pauker, a self-taught chocolatier. She started Laurie & Sons
in order to make healthier sweet snacks for her sons. Laurie & Sons has participated in foodie favorites
Smorgasburg and Hester Street. Her newest creation, Dangerously Delicious Black Licorice Chocolate Toffee
Minis, has just been selected as a finalist by the Specialty Food Association for the 2015 sofi Awards.
All Laurie & Sons products are manufactured at the historic La Marqueta in Harlem. The company is
working on better-for-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
sweet snacks with a touch of surprise.
Laurie’s niece, Shiori, is a high school student at the Cooke Center.
MICHAEL POLLACK
Bro o klyn Ro asting Co mpany
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 daughters.
LARISSA RAPHAEL
Telepan
Known for her classic and inventive desserts, Larissa Raphael has
worked alongside Chef Bill Telepan since the opening of Michelinstarred Telepan on Manhattan’s Upper West Side. Raphael’s sweet endings gracefully complement Telepan’s inspired and seasonal greenmarket cooking philosophy.
A proud native of Bucks County, Pennsylvania, Raphael studied Liberal
Arts at the University of Pittsburg to become a social worker. After a
two-year stint with Volunteers in Service to America (VISTA) outside of
Philadelphia, she moved to Seattle for a change of scenery.
After a few more years doing social work, Larissa followed her longtime
passion, and enrolled in the Baking & Pastry Program at South Seattle
Community College. Upon graduating, Raphael worked at Campagne
as a pastry cook under Lauren Feldman, where she learned about the
complexity of the palate by creating balanced flavors in her desserts.
Wanting to be closer to her friends and family, Raphael moved back East
in 2001, where she accepted a position as Sous Pastry Chef working
alongside James Beard Award winner, Nicole Plue at New York City’s
Three Star Restaurant, AZ. She later made a lateral move from Executive
Pastry Chef at AZ to JUdson Grill where she was first introduced to Bill
Telepan.
Raphael’s extensive resume also includes pastry chef on the opening
teams of Jimmy Bradley and Danny Abram’s Pace, as well as working at
The Harrison alongside Chef Brian Bistrong.
In 2005 Bill Telepan asked Raphael to join him as lead Pastry Chef with
the opening of Telepan. Her innovative yet classic desserts, such as
her Peanut Butter & Milk Chocolate Gianduja, and her seasonal Granita
Parfaits helped earn the restaurant the title of “Best Newcomer” in the
2007 Zagat survey, a glowing Two Star review from The New York Times,
and a Michelin Star in 2014.
Raphael skillfully adapts her art to complement Chef Telepan’s menus,
introducing homemade seasonal jams, ice-creams, sweets and pastries.
At Telepan she presents sophisticated, yet relatable desserts and brunch
treats adding a special twist on familiar dessert classics.
JACQUES TORRES
Jacques Torres Cho co lates
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’ story begins in Bandol, France, a small town in the southern region
of Provence. At an early age, Jacques was inspired to start a culinary career
thanks to his love for food and making people happy. Despite not having extensive prior training, but having 3 years apprenticeship, Jacques considered
himself a craftsman and, in 1980, landed a job with Michelin two-star chef
Jacques Maximin at the Hotel Negresco, starting a relationship that would
last 8 years and take him around the globe. In 1986, Jacques was awarded the
prestigious M.O.F. medal in Pastry, the youngest pastry chef in history to earn
the distinction.
In 1988, he ventured to the U.S. as the Corporate Pastry Chef for Ritz Carlton.
It was Jacques’ intention to pursue the American dream. In 1989, the
legendary Sirio Maccioni invited Jacques to work at New York City’s most
famous and legendary restaurant, Le Cirque as the Executive Pastry Chef.
For 11 years, Jacques served presidents, kings, and celebrities in his every
day work at the iconic restaurant. During his time at Le Cirque, Jacques
released a 52 episode public television series, Dessert Circus with Jacques
Torres, along with two companion cookbooks, Dessert Circus: Extraordinary
Desserts You Can Make At Home (William Morrow), and Dessert Circus At Home
(William Morrow). He also hosted a television series, Chocolate with Jacques
Torres, on the Food Network for three years.
Jacques’ third cookbook, A Year in Chocolate (Stewart, Tabori and Chang)
was released in 2008. He received numerous awards over the years as well
as The James Beard Pastry Chef of the Year Award in 1994, and inducted in
The James Beard Who’s Who of American Food & Beverage Award in 2003.
Additionally, since 1993 Jacques proudly serves as Dean of Pastry Arts at
New York’s International Culinary Center.
Jacques generously donates his time to many national charity organizations.
He loves children and dedicates himself to causes that support their
well-being and happiness.
Jacques makes his home in New York City, and is married to Hasty Torres, a
fellow chocolatier, who founded her own chocolate business in Beverly Hills
called Madame Chocolat.
DAVID WALTUCK
élan
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 at CIA, 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 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,
Outstanding Service, Outstanding Wine Service, and Best Restaurant
USA), and consistent top ratings for food and service from the Zagat
Guide.
In addition to the extraordinary success of Chanterelle, 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
from Chanterelle”, and “Chanterelle - The Stories and Recipes of a
Restaurant Classic”.
Since Chanterelle’s closing in 2009, David has been Corporate Executive
Chef for Ark Restaurants Inc., a publicly traded corporation, with annual
revenues of about 140 million dollars, operating restaurants in New York,
Boston, Washington D.C., and Las Vegas.
In his capacity as Executive Chef, David has been involved in a number of
restaurant openings, writing menus, creating and testing recipes, hiring
and training kitchen staff, and supervising kitchen design, in addition to
overseeing operations at existing Ark restaurants.
David and business partner George Stinson opened élan in July of 2014.
THOMAS RAQUEL
Le Bernardin
As Le Bernardin’s executive pastry chef, Thomas Raquel creates
modern, seasonal desserts rooted in classic technique that
complement the cuisine of Chef Eric Ripert.
Raquel grew up in the Philippines and Los Angeles, learning how to
cook from his Filipino grandmother. He had planned to be a doctor,
but after graduating from high school at the early age of 16, he took
a weekend cooking class and decided to enroll in the California School
of Culinary Arts before committing his studies to medicine.
As a student, Raquel was often placed in the pastry section, where
he was quickly drawn to the precision and delicate nature of the craft.
After working at Los Angeles restaurants such as Lucques,
AOC and The Water Grill, as well as Wolfgang Puck Catering, he
graduated eager to join the industry professionally. He decided to
pursue a career in the pastry arts and traveled to Paris, where he
staged at the acclaimed Pierre Hermé patisserie.
In 2008, Raquel accepted a pastry position at L2O in Chicago, where
Chef Laurent Gras had a strong influence on him, driving his discipline
and helping him hone his style of bridging modern elements with
time-honored technique. Four years later, he became the pastry chef
of Chicago’s Acadia, which allowed him to create a menu all his own
and further fine-tune his approach. His work would earn him the title
of Rising Pastry Chef by the 2014 Jean Banchet Awards for Culinary
Excellence, and a spot on Zagat’s Chicago 30 Under 30 list in 2013.
Raquel brings his singular touch to Le Bernardin’s dessert menu,
calling upon his experience, travels and dedication to seasonality to
create pastries with universal appeal that are at once simple,
beautiful and delicious.
LAURENCE VERBEKE
Le Pain Quo tidien
Laurence Verbeke is a mother of three great kids Noah (13yr), Gabriel (12),
Morgane (9) working at Le Pain Quotidien as baker/teacher for
kids with learning disabilities. Laurence is also in charge of LPQ Corp social
responsibility program and part of the menu committee.
Laurence Verbeke arrived from Belgium in 1995. She was always
passionate about social and behavioral psychology and nutrition.
Laurence studied at Columbia University and NYU where she graduated with
honors in psychology. After finishing her degree she worked at
an animal shelter for 3 years where she explored animal behavior
psychology.
From the challenge she faced with her son and her passion to help
special needs children, was born a program that she spearheaded
at LPQ in the context of the company’s Corp social responsibility.
Laurence created an internship for Cooke students at LPQ where the students
learn how to bake and how to be a responsible employee. The benefits of the
program were two folded; the Cooke students have been thriving and Le Pain
Quotidien is being socially responsible in their community.
Laurence is currently working with two students and plans to encourage
other bakeries to do the same thing; give internship opportunities to children
with special needs.
Then her first son Noah was born. Laurence realized that her son had some
developmental delays which gave her the incentive to help children with
special needs.
CHESTER GERL
Hundred Acres
Chef Chester Gerl works with chef and owner Marc Meyer at Hundred
Acres in New York City to create the inspired, seasonal-driven cuisine.
Growing up in Long Beach, California, Gerl began cooking at home
in his youth before progressing to jobs in local restaurants bussing
tables and assisting with prep. Gerl’s appreciation of food inspired
him to see the world, educate his palate and train his eye as an
amateur food photographer. Trips to Mexico, the Caribbean and Europe
all contributed to his culinary development.
To hone his culinary skills, Gerl attended Western Culinary Institute
in Portland, Oregon. After graduating in 1998, Gerl went on to the
Culinary Institute of America and studied under lauded chef Rick
Bayless an immersion course in Oaxaca, Mexico.
Gerl worked as chef de cuisine under James Beard Award-winning
chef Tamara Murphy at Brasa, a seasonal, American restaurant. During
this time he also assisted at Azafron Catering where he specialized
in butchery and whole-animal cooking. Later that year, Gerl took the
position of executive chef at Matt’s in the Market, a bustling seafood
restaurant at Pike Place Market. While working at Matt’s in the Market,
Gerl cooked lunch for chef Jonathan Waxman, to whom he expressed a
desire to move to New York City.
Waxman introduced Gerl to Meyer, and in 2012, Meyer hired Gerl to
run the kitchen at Hundred Acres as executive chef. At Hundred Acres,
nestled in the heart of Greenwich Village, Gerl showcases a
Southern-inspired menu.
Gerl moved to Seattle in 2001 to take on the role of executive chef
at Place Pigalle, a lauded French brassiere, where he combined local
ingredients to create the seasonally inspired menu. In 2006,
DAN LENCHNER
JONI GREENSPAN
Manna Catering
Dan Lenchner and Joni Greenspan have been chef-owners of Manna Catering since founding it in
1982. Working first out of a commissary in Tribeca and for the past 6 years in Long Island City,
they have used their extensive travels to inspire their food.
ROBERT NEWTON
Nightingale 9
Robert Newton is the chef and owner of Nightingale 9, a restaurant
specializing in Vietnamese classics, street food and seasonal specials,
and Wilma Jean, a casual Southern spot named for his grandmother.
Both are located in Carroll Gardens, Brooklyn.
Newton and his restaurants have been featured in The New York
Times, Vogue, The Wall Street Journal, New York Magazine and Garden
& Gun and on The Barefoot Contessa and Martha Stewart Radio. He
has earned a reputation for supporting Brooklyn greenmarkets and
tri-state area farms and for championing American wines, especially
those from New York and Virginia.
Newton, who believes a commitment to local includes community
involvement, is a supporter of the student vegetable garden program
at P.S. 58 and of Carroll Park, both located across the street from
his restaurants. Among the special events he has participated in are
Blackberry Farm’s Taste of the South, Meatopia, Le Fooding, Bon Appetit’s Grub Crawl and the NYC Food & Wine Festival.
Before striking out on his own, Newton worked in several top kitchens,
including Le Cirque 2000 and Tabla in Manhattan, and at the Simon
Pearce Restaurant in Queechee, Vermont. Newton also spent time as a
private chef, first for a legendary TV icon, then for an Upper East Side
financier.
FELIPE DONNELLY
CAROLINA SANTOS NEVES
COOKE CENTER ACADEMY CHEFS
Co mo do
Felipe Donnelly Executive Chef / Partner at Comodo restaurant
Carolina Santos-Neves Chef de Cuisine / Partner at Comodo restaurant
Felipe Donnelly is the Executive Chef and owner of Cómodo in SoHo and
Colonia Verde in Fort Greene. The Colombian chef was born in Madrid
and spent his childhood living in Bogota, Sao Paulo, and Mexico City – an
experience deeply imbued in his culinary style. Having lived across many
Latin American countries, the act of experiencing and sharing food was
the first step in calling a new place home.
Carolina Santos-Neves is the Chef-de-Cuisine and managing partner of
Cómodo in SoHo and Colonia Verde in Fort Greene. Born in Switzerland to
a Brazilian father and an American mother in a trilingual household, Carolina’s fascination with food was inevitable when her nomadic childhood
was spent growing up and eating her way through Brazil and Mexico.
By producing bold, homegrown Latin flavors in both his restaurants,
Donnelly is able to explore his culinary creativity through the lens of the
heart of the Latin kitchen. With inimitable hospitality, dining at one of
Donnelly’s restaurants is where a new restaurant quickly becomes home
and new friends become family.
After graduating from Brown University, completing her chef’s training at
the Natural Gourmet Institute and spending 5 years as an editor for Epicurious, Carolina ditched the desk job and jumped back into the kitchen
to do what she does best – learning, exploring and educating diners
about the bold flavors of Latin America.
MAURIZIO CRESCENZO
Taverna Di B acco
I grew up in Naples, Italy where I attended Istituto Professionale Alberghiero.
In February 1996, I came to New York for vacation and learning experience. After six months
I happened to have an opportunity to open a new restaurant. Grano Trattoria was established in
1997 and successfully running till April 2015.
I have nearly twenty years of professional experience in NYC as a dynamic, resourceful and skilled
Executive Head Chef with a proven success record in both fine dining and catering.
I am the winner of the TV series CHOPPED (episode “ Say Cheese”) and I am passionate about cooking
and sharing the bounty of my kitchen.
In 2011 I opened a second restaurant in the Lower East Side - Taverna di Bacco, a very homey and
neighborhood friendly restaurant with lovely garden, which is successfully running today.
JANE MUN
No bu
Jane Mun discovered her calling at an early age—relishing the smell of freshly baked bread so
deeply that a career in the culinary arts was the most logical for her. She took her love of
baking to the French Culinary Institute in New York City, where she received her degree, and
then to the pastry team at Eleven Madison Park.
Jane developed a passion for desserts and went on to hone her sills 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 Executive Pastry Chef of Nobu New York and Nobu Next Door, Jane looks forward
to reinventing the artistry of desserts and indulging patrons each night as she would guests in
her own home.
Event Spo nsors
Congratulations to Limor and Ofer Cohen
from everyone at TerraCRG.
COOKE CENTER PRESENTS FOOD FOR THOUGHT 2015 | 32
Moody’s Corporation is proud to support
The Cooke Center for Learning and Development.
INVESTING FOR
THE LONG TERM
BlackRock® is proud to support the Cooke
Center for Learning and Development.
We commend the Cooke Center’s efforts to support the education of
so many of our city’s youth.
Trusted to manage more money than any
other investment firm in the world.*
* Based on $4.65 trillion assets under management as of 12/31/14. ©2015 BlackRock, Inc. All rights reserved. BLACKROCK and BUILD ON BLACKROCK are registered and unregistered
trademarks of BlackRock, Inc. or its subsidiaries in the United States and elsewhere. All other trademarks are those of their respective owners. 4075a-HR
We’re better when
we work together
Since 1987, the Cooke Center has been providing people with special needs with
educational programs and has helped them realize their full potential to lead
independent lives.
www.pwc.com
© 2015 PricewaterhouseCoopers LLP, a Delaware limited liability partnership. All rights reserved.
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 © 2015 Deloitte Development LLC. All rights reserved.
Member of Deloitte Touche Tohmatsu Limited
Thank you for an awesome year at CCA!
Love,
Matthew Usdan
Congratulations
Ofer and Limor
on your well-deserved honor
Building Results.
Our Approach I Investment Sales & Investment Research
People and relationships are at the heart of every real estate transaction.
We’re committed to providing clients with unmatched value by combining
our relationship-driven investment sales operation with superior research
and market knowledge.
Congratulations, Ofer and Limor Cohen.
Wishing you both much continued
success!
From, JBS Project Management, LLC
45 Main Street, Ste. 504, Brooklyn, NY 11201; T: (718)643-3800
arielpa.com | 212.544.9500
LAW OFFICES OF
NEAL HOWARD ROSENBERG
Representing children with special needs and their families regarding
educational/legal issues
Neal Howard Rosenberg, Esq.
Alexandra Hindes, Esq.
Karen Newman, Esq.
Jenna Pantel, Esq.
Jennifer Frank, Esq.
Meredith Duchon, Esq.
Lakshmi Singh Mergeche, Esq.
Marc Gottlieb, Esq.
Jaclyn Elfland, Esq.
Elissa Goffman, Esq.
The HALI Foundation
Integration: the harmonious
merging of elements into a
functional, unified whole
The HALI Foundation proudly
supports The Cooke Center for
Learning and Development
9 Murray Street, Suite 4 West
New York, New York 10007
Tel: (212) 732-9450/ Fax: (212) 571-9893
Congratulations to The Cooke Center and its
students for their fine work!
We support and provide programs
that offer hope for fully realized lives
to individuals with Autism Spectrum
Disorders and other learning
challenges, and their families,
through self-integration and
integration into their communities.
Painting: ‘The March’ by Juniper Foster
The HALI® Foundation is a 501(c)(3)
nonprofit organization.
www.halifoundation.org
Thank you Cooke Center Academy for
two wonderful years!
Michael, Grace Ann and most of all,
Alec Baresich
Lex, all dressed and ready for his first day of work at the museum.
“We thank Cooke for his wonderful education.”
- The Hennessey Family
“Thank you for teaching me to be an independent adult.”
-Stephen Gordon
Thank Yo u
to all the chefs for this
fablous evening.
Special Thanks
to Cooke for a school
that has changed our lives.
-A SKILLs Family
Camp Lee Mar, located in
the beautiful Pocono Mountains
of Pennsylvania, is a coed
overnight camp for children
and teenagers (from 7 to 21)
with mild to moderate
developmental challenges.
2015 Dates:
June 24-August 11
A Life Changing
Experience!
Check out our website at
www.leemar.com
• 2015 Launch of the
Lee Mar L.I.F.E. Program
• Fun traditional summer camp
activities
rd
• Academics
• Speech and language therapy
Season!
• Daily living skills
• Teenage campers enjoy social
Winter Office
dancing every week with an
Camp Lee Mar
end-of-summer “Prom”
Ph: 215-658-1708
• Optional trips during the summer
Fax: 215-658-1710
• Exceptional facilities featuring air
conditioned bunks and buildings
Email: [email protected]
• Junior Olympic heated pool
Like us on facebook
• Caring Nurturing Staff
63
“Congratulations and thanks
Nan Molofsky
and
to all of the staff of the
Cooke Center
Salute the Cooke Center for
Learning and Development in its
vital support to New York’s
children and their families.
who have made it
such a special place!”
-Arthur Skelskie and Nan Molofsky
“If a child can’t learn the way we teach, maybe we should teach the way they learn”�
-Ignacio Estrada�
Congratulations Ofer and Limor
Cohen and TerraCRG.
From Jerry Spiegel and your friends at
www.fkks.com
Proudly Supports�
The Administration, Staff & Students at�
Cooke Center�
&�
Congratulates this year’s Honorees:�
Limor & Ofer Cohen�
“Congratulations to Cooke Center”
Barbara, Michael, Aaron, Alycia and Andrew
61 Broadway, Suite 1060�
New York, New York 1006�
Tel: 212-644-4414�
Fax: 212-644-8470�
INDOOR CYCLING STUDIO
Karen and Tom Robards are proud of the success of our
Cooke Center Alumni!
Thanks to our faculty and staff our students are ...
87% are meaningfully engaged in the community
53% are working
22% are in job training
12% engage in volunteer activities
Debbie Cooper and Dan Sternberg
Congratulate Cooke Center
on the expansion of the
SKILLs program!
“We are proud of the difference it makes
to the lives of its students and their families.”
LOIS A. JACKSON, DDS, P.C. & ASSOCIATES
PEDIATRIC DENTISTRY
505 LAGUARDIA PLACE #L4
NEW YORK, NEW YORK 10012
212.995.8888
16 COURT STREET
SUITE 2211
BROOKLY, NY 11241
718.855.8833
[email protected] www.facebook.com/LoisJacksonDDS
“We look forward to
a bright future with Cooke!”
- The Abudaram Family
Congratulations
Salutes Limor and Ofer Cohen
To The Honorees
For their tireless work on behalf of
Ofer & Limor Cohen
Children everywhere
Thank You Ofer, for Your Dedicated Service on the Brooklyn Chamber Board
Food For Thought 2015
Wednesday, May 13th
Beacon Paint
Bruce Stark
212.787.1090
HEAVEN’S HOT BAGEL
“Just a Little Taste of Heaven”
ScottMCohenLaw.com
646.580.2281
Eye Q Optometrist
Dr. Abraham Ziatin
1130 Wilmor Road
Scansdale, NY 10583
(914) 472 -5932
283 East Houston Street
New York, New York
212.420.7566
Class Ads
KINDERGARTEN - 1ST GRADE
GRADES 1-2
GRADES 2-3
GRADES 2-3
GRADES 4-5
GRADE 6
GRADE 6-8
GRADE 6-8
GRADES 6-8
UC1/LC1
LC2
LC2 Learning In The Community!
UC2
UC2 Students Navigate the Community!
LC3
UC3
LC4
UC4
UC4
LC 5
UC 5
SKILLS
SKILLs
Means
independence
selfadvocacy
community
EXPLORE
AT
drama therapy
art
internships
friends
SKILLS
ALUMNI
THANK YOU FOR YOUR SUPPORT AND GENEROSITY
LEADERSHIP
Parents of Cooke Center Students
ANGELS
Ofer and Limor Cohen, TerraCRG
SPONSORS
BlackRock
Lloyd and Laura Blankfein
Circle of Confusion
Limor and Ofer Cohen
Debbie Cooper and Dan Sternberg
Deloitte
Christine and Kevin Hennessey
Moody’s
PriceWaterHouseCoopers
Tom and Karen Robards
Laurel Rubin
Adam and Andrea Usdan
David Warren and Helen Lee
Lisa Westlake
Geoffrey Wiener and Wendy Banner
Ken Wirfel and June Eichbaum
SUPPORTERS
ANONYMOUS
DIANE AND LEON ABUDARAM
ARIEL PROPERTY ADVISORS
AVERO
ELLEN BANNER
MICHAEL AND
GRACE ANN BARESICH
GARY BARTON AND EVELINE ERNI
LAW OFFICES OF LAUREN A. BAUM, PC
JAMIE AND JACQUELINE BASSEL
MICHAEL AND MARCIA BECK
VICKI BEEN AND RICKY REVESZ
JOANN BELTEMPO
RANDY AND MARY BERGER
ELLEN BICKAL
JANET BICKAL
JEAN BICKAL
LISA BING
BROOKLYN CHAMBER OF COMMERCE
CHRISTOPHER CASTALDI AND
CHERYL BOUCHER
CAMP LEE MAR
JOHN CASALY AND LOUISE PARENT
MARY CLANCY AND JAMIE RICHES
SUPPORTERS (cont’d)
Richard Cobum, DVM
and Paul Ramsey
Rufus Collins and Molly Hoagland
Neil and Emma Colverd
Trudy and Henry Cooperman
Jeffrey and Heather Damon
Lisa and Danny Davis
Law Offices of Adam Dayan, PLLC
Donna DeCoursey and John Straton
Jim and Marie Dennehey
Larissa Drobenko
Brian Edwards
Carl and Vicki Eifler
Robert and Maggie Eigen
Martha and Stephen Ellman
Sally Foley
Gail Freeman
Hillary Frommer
Paul Garrity and Marcia Goldberg
Valerie and Robert Goldfein
Carol Glazer
Amy Glosser and Janno Lieber
Barbara and Michael Gross
Masis and Arlene Hagopian
Carol Hanna
Sean Herlihy
Michael Hernandez
Dr. Janet Hon
Adam and Sita Hess
Anita and Richard Inz
Lois Jackson
JBS Project Management, LLC
JENDAMTIMTOM Wendy Kaplan-Goldberg
Barbara Kelly
Ellyn Kravitz
Kule-Korgood and Associates, PC
Neil H. Kupferman, ESQ., P.C.
Aurelie Lang
Ruth Lansner
Vasso and Anthony Lazanas
Lee & Associates NYC
Arlene and Jerome Levine
Carmen Lorenzana
Wilson Madden and
Deirdre Featherstone
Dan Marks
Matthew Marks
Timothy and Noreen Marsek
Margit Mason
David Maundrell
The McDonough Family
Debbie and Andrew Morris
Nancy and Daniel Neff
Elliot Neumann
Particia Nooy and Roger Miller
Janet and David Offensend
Joyce and Dan Pariser
David Pauker
Sarah E. Paul and Mark Nachamie
Rober and Susan Pitiger
James Power and Meguerite Del Valle
Joshua Rahn and Jessica Contrastano
Resorts World Casino New York
Susan and Bill Rifkin
The Law Firm of Tamara Roff, P.C.
Irina Roller, ESQ.
Neal H. Rosenberg, ESQ.
SUPPORTERS (cont’d)
Particia Schaefer
Michelle Mintz
and Jason Scharfspitz
Amy and Josh Schindler
Peter Schubert
Eileen Caulfield Schwab
Phyllis Schwartz
Anita and Harvey Shapiro
Arthur Skelskie
and Nan Molofsky
Michelle Siegel
Chrystia Slywotzky
Rose Marie and Kelly Smith
Amy Sohnen
Gayle Spear and David Eisen
Tracey Spencer Walsh, Esq.
Debbie and Jeffrey Stevenson
Eamon Walsh
Melissa and Joseph Warren
Beth Wise
FRIENDS
The Bah Family
Susan Cole
Louis and Betty Craco
Donnybrook
Eye Q Optometrist
Kate and Adam Goodman
Alice Harper
Heaven’s Hot Bagel
Lauree Hickock
Kenya Johnson
Law Firm of Scott M. Cohen, PLLC
Paul and Debbie Roebuck
Alan and Ivy Leibowitz
Lee Morrone
Louise Nelson
Jackie Osborn
Eve Paul
Nellie Rembert
Norma Rosario
Dr. Andrew Solomon
Bruce Stark
Richard Tannenbaum
The Brooklyn Hospital Foundation
Betty Wasserman

a grand chefs` tasting to benefit special education

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