A graduate of The Culinary Institute of America, Chef Bill Telepan has schooled at some of the world's top kitchens. He apprenticed with the legendary Alain Chapel at his three Michelin star restaurant outside Lyons. Under Chapel, he honed his culinary skills, and learned the importance of retaining the integrity of fresh ingredients.
On his return to New York in the early 90's, Bill worked with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. Subsequently, he was hired by Alfred Portale at Gotham Bar & Grill, where he was executive sous chef for four years. He moved on to become the executive chef at Ansonia.
In l998 Telepan joined JUdson Grill, earning three-stars from The New York Times. He remained at JUdson until 2004. That same year in November, his cookbook, Inspired by Ingredients was published by Simon & Schuster. The following year he opened Telepan restaurant on the Upper West Side, where he lives with his wife and daughter.
Having trouble getting your kids to eat foods that don't come packaged in box or wrapped in cellophane?
When you talk about picky eaters, the average kid can make a restaurant critic seem easy to please. Chef Bill Telepan shows us how to cook healthy meals kids will want to eat, and even make themselves.
Chef Bill Telepan has gotten three stars for his cooking at Telepan, but he's also the executive chef of Wellness in the Schools, bringing fresh and nutritious menu options to a public school cafeteria near you. He joins three-time James Beard Award winner Leonard Lopate to show us not only how to cook for kids, but how to get kids to cook their own healthy meals.