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ooke 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: l A curriculum that integrates academic, social and life skills with opportunities for learning that promote inclusion
l Instruction that focuses on each student’s strengths, interests and individual needs
l 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
l Families as partners in their children’s education and growth towards independence
l Access to quality special education for all children who need it, regardless of their financial circumstances
l Sharing our knowledge with other professionals and schools to improve the educational experience for all children
HONORE
EILEEN CAULFIELD SCHWAB Eileen is the mother of three and grandmother of four. She is a graduate of Columbia Law School and has practiced law for more than 40 years, 26 of which were as a partner of Brown & Wood (later Sidley Austin). Eileen retired in July, 2010 to concentrate on notfor-profit work, principally for Cooke, Caramoor (where she created the Terrance W. Schwab Vocal Rising Stars program, in memory of her husband), and the Rubin Museum of Art. Eileen has only done one thing on her bucket list, but is committed to learning how to park and back up this year – or to buy a car that will. It is with profound gratitude that Cooke Center honors Eileen this evening for her passion, dedication and commitment to our mission.
BENEFIT COMMITTEE Wendy Banner* and Geoffrey Wiener
Amy and Joshua Schindler
Jacqueline and Jamie Bassel
Johanna and Matthew Schwab
Marguerite Del Valle and James Power
Debbie and Jeffrey Stevenson
Roberta Donin, MD
Claire and Stephen Vogel
Deborah Ehrlich-Antar and Jerald Ehrlich
Karen* and David Waltuck
Eveline Erni and Gary Barton
Kate and Paul Welykoridko
Wendy and Benjamin Goldberg
Ellyn Weston and Michael Coopersmith
Limor Goren and Ofer Cohen
Barbara Wolf and Dagnall Folger
Susannah and Spencer Harrington Carla Heiss Birgit and Lenny Hickey Vasso and Anthony Lazanas Helen Lee-Warren and David Warren Judith Nelson Sarah Paul and Mark Nachamie, MD Andrea Pollack and Adam Usdan
BOARD OF TRUSTEES Eileen Caulfield Schwab, Esq. l CHAIR Kenneth I. Wirfel, Esq. l VICE CHAIR Karen P. Robards l CHAIR EMERITA Michael D. Beck, Esq. l TREASURER Wendy Banner Gary Barton Ellen Bickal, Esq. Dagnall Folger Christine Hennessey Kristie P. Koenig, PhD, OTR/L Roger W. Miller Arthur N. Skelskie David Warren Lisa Westlake
ADMINISTRATION Michael Termini, PsyD l PRESIDENT Deborah E. Cooper, Esq. l VICE PRESIDENT AND GENERAL COUNSEL Joyce Pariser l VICE PRESIDENT, FINANCE AND ADMINISTRATION Patricia Schaefer l VICE PRESIDENT, ADVANCEMENT
SCHOOL Billy English l DIRECTOR OF ADMISSIONS Francis Tabone, PhD l HEAD, COOKE CENTER GRAMMAR SCHOOL Cynthia Surdi l ASSISTANT HEAD, COOKE CENTER GRAMMAR SCHOOL Mary Munsch l HEAD, COOKE CENTER ACADEMY Mary Clancy l ASSISTANT HEAD, COOKE CENTER ACADEMY
PRESCHOOL Tina Wells l HEAD, COOKE CENTER PRESCHOOL Marie Stamps l ASSISTANT HEAD, COOKE CENTER PRESCHOOL INSTITUTE Aliza Kushner l DIRECTOR OF COOKE CENTER INSTITUTE
ADMINISTRATION Lisanne Norman l DIRECTOR OF TECHNOLOGY Tim Toal l HUMAN RESOURCES MANAGER
ADVANCEMENT Anne Halligan l DIRECTOR OF MARKETING Vivian Ginorio l SENIOR MANAGER, SPECIAL EVENTS AND DEVELOPMENT
EVENT SPONSOR
LEADERSHIP Anonymous Parents of a Cooke Center Grammar School Student
ANGEL Moody’s
BENEFACTORS Wendy Banner and Geoffrey Wiener Marcia and Michael Beck Ellen Bickal and Gary W. Bieber BlackRock Lloyd Blankfein Deborah Cooper and Daniel Sternberg Deloitte June Eichbaum and Kenneth I. Wirfel Maggie and Robert Eigen (Goldfein Family Foundation, Inc.) Limor Goren and Ofer Cohen Helen Lee-Warren and David Warren Frances and Jack Levy Loeb & Loeb LLP PricewaterhouseCoopers LLP Karen and Tom Robards Shelley and Donald Rubin Eileen Caulfield Schwab Lisa and John Westlake
PATRONS Circle of Confusion - Frances Kamien and Lawrence Mattis Christine and Kevin Hennessey Mary and Paul McConville Nan Molofsky and Arthur Skelskie Paul Ramsey and Richard Coburn Sue Sheville-Pintchik and Matthew Pintchik Verdura Debby and Peter Weinberg
As of May 16, 2013
EVENT SPONSOR
SUPPORTERS Barbara Abis and Ned Lustbader Beth and Roger Ailes Anonymous Deborah Antar Ehrlich and Jerald Ehrlich Maria Bassi Marjory and Jeff Bauml George Bellow JoAnn and Robert Beltempo Barbara Benisch Susan Bhyunn Carl D. Bernstein Paul Bibbo Cheryl Boucher and Christopher Castaldi Lee Brock Mary Jane and Charles Brock C.O. Bigelow Chemists Inc. CIT Group Inc. Susan Cole and Pyser Edelsack Helene and Mitchel Craner Anne Dayton Donna Sue DeCoursey and John Straton Marguerite Del Valle and James Power Roberta Donin, MD Kathleen and Mal Durkee
Larissa and Walter Drobenko Martha and Stephen Ellman Eveline Erni and Gary Barton Judy and Anthony Evnin Cheryl and Anthony Faillace Judy and Alan Fishman Cathy Franklin and Jeffrey Baker Gary Freidman, Colleen F. Carew, Harvey E. Corn Jane Garnett and David Booth Peter Gaslow Susanne Gennusa Ian Ginsberg Susan Glendon Amy Glosser and Janno Lieber Wendy Kaplan Goldberg and Benjamin Goldberg Diane and Jay Goldsmith Gary Greenberg Gross & Ehrhardt LLP Haeng-Eom Han and Jang K. Moon Susannah and Spencer Harrington Robert Harris Susan Harris Roger Hawke Hodgson Russ LLP
As of May 16, 2013
EVENT SPONSOR
SUPPORTERS (CONT.) Hudson Valley Bank, NA Marielena and Clifford Hurvich David Ishay Gayle and Seymour Israel Sharon Jacquet Frances Jalet-Miller and Jonathan Miller Cathy Kaplan Jeffrey Keil Renee Khatami and John MacArthur Mr. and Mrs. Thomas Kirch Laurin and Norman Kleiman Jacqueline Kotler-Bassel and Jamie Bassel Marlene Krauss and Zachary Berk Kule-Korgood, Roff & Associates Genie and Allen Kutchins Cynthia and Anthony Lamport Baylor Lancaster Law Offices of Lauren A. Baum, PC Vasso and Anthony Lazanas Arlene and Jerome Levine Margot and Edward Levy Susan Lewis and Scott Brodie Susan Litwer JoAnn LoFrisco and William Whiston Christy and Dick Loomis
Diana Lopez and Robert Begleiter Helen Lowe Elizabeth Lunbeck and Gary Gerstle Joella and John Lykouretzos Ann MacDougall and Jules Kautman John MacKinnon Arlene and Mitchel Maidman Carolyn and Michael Malcolm Mayerson & Associates Anne and Tom McDonough Dyanna and Will McGuire Ellyn and Lawrence Mittman Debbie and John Morken Debbie and Andrew Morris Elizabeth Morrone Patricia Murphy Mutual of America Joan and Richard Nardi Nancy and David Neff Judith Nelson Patricia Nooy and Roger W. Miller Valerie and Richard O’Connell Janet and David Offensend Jacqueline Osborn and Bob Manthy Elizabeth Ostrow and Andrew Buchsbaum
As of May 16, 2013
EVENT SPONSOR
SUPPORTERS (CONT.) Janet Palmer
Joann Palumbo Louise M. Parent and John Casaly Joyce and Daniel Pariser Sarah Paul and Mark Nachamie, MD Joel Picket Cindy and David Pinter Mary Ann and Len Policastro The Rahn Family Leila Redmond Maxine and Earl Reiss Resorts World Casino NYC Susan and William Rifkin Annette Robinson Ellyn Roth and Lawrence Mittman Warren Rubin Diane and Ronald Russo S.P.O.T.S. The Saxe Family Ilyse and David Schaefer Patricia Schaefer and Tom Fahey Robert Scheinman Amy and Joshua Schindler Phyllis Schwartz Birgit Schwarz-Hickey and Lenny Hickey
Anita and Harvey Shapiro Sidley Austin Mary and Scott Skinner Judith and F. Randall Smith Rose Marie and Kelly Smith Samantha C. Smith Linda Sosnowitz and Alex Gelinas Gayle Spear and David Eisen Deborah and Jeffrey Stevenson Nancy Stillpass Geri and Merill Stone Emilia and Randolph Taylor Michael Termini, PsyD Sharyn and Lawrence Tondel Claire and Stephen Vogel Janet and Bill Walker Tracy Walsh Ellyn Weston and Michael Coopersmith Elizabeth Weiner Linda White Leah and Robert Wilcox Beth and Michael Wise Rita and Michael Wolfson Bernice Wollman and Warren Rubin Patti Wu Barbara and Michael Zimmerman
As of May 16, 2013
chefs
mario bacherini
Chef Mario Bacherini’s talent as a pastry chef was recognized early in his training. While studying the culinary arts at Aurelio Saffi in Florence, Italy, his dexterity and precision was noticed by an instructor who encouraged Mario try his hand at the pastry arts. Chef Bacherini’s transition from the culinary arts to pastry arts paved the way for more profound opportunities. Prior to joining Nobu, Chef Bacherini honed his craft at notable restaurants. After becoming the pastry chef at Michelin-starred restaurant Ristorante Rossini in Florence, Italy for two years, he moved to Paris, France for a chance to grow and learn at Alain Ducasse. His immense dedication and passion for the pastry arts provided him with the opportunity to work with world champions of pastry making, Oliver Bajard and Christophe Michalak. As the Executive Pastry Chef of Nobu New York, Nobu Next Door and Nobu Fifty Seven, Chef Bacherini creates the dessert menus, designs presentations and plating and manages production. His inspiration comes from his childhood in Florence and daily life in New York City. These diverse cities and life experiences help broaden his creativity and growth. This further nurtures his personal philosophy of using the best products to build a total unique experience in every single dessert.
NEW YORK CITY
david 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 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.
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ach year, Cooke teachers work in dozens of Head Starts and daycare centers to identify children with special needs & ensure that New York City preschoolers are prepared for kindergarten.
frank decarlo
Frank DeCarlo is the chef and owner of the restaurants, Peasant and Bacaro, in New York City. 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.
karen demasco
Karen DeMasco never set out to be a chef. As a young transplant to New York City struggling to make ends meet with a job in publishing, she and a friend came up with the idea of catering opening-night parties to make some extra money. DeMasco enrolled in weekend classes at the New York Restaurant School and ended up falling in love with the culinary arts. It wasn’t long before she turned in her red pen for a cookie sheet. DeMasco’s internship at Alison on Dominick under Chef Scott Bryan became a full-time position as a combined garde manger and pastry cook. She was surprised by how much she enjoyed pastry. Clear on her direction, DeMasco found a position at Chanterelle, where she would stay for two years as a pastry cook. In 1995 DeMasco moved to Claudia Fleming’s celebrated pastry kitchen at Gramercy Tavern where she continued to hone her hand at seasonal New American desserts that were striking yet simplistic. “My strategy was to learn everything I could about pastry from people who really knew what they were doing,” she recalls. In 1997 DeMasco had her first opportunity to run a pastry kitchen as executive pastry chef at Fore Street in Portland, ME—a restaurant dedicated to serving the local community the wares of its own farmers and purveyors. That experience instilled in her an appreciation for farm-fresh, high-quality ingredients. In 2001, DeMasco returned to Manhattan to serve as pastry chef on the opening team of Chef Tom Colicchio’s Craft. She went on to open Craftbar in 2002 and ‘wichcraft in 2003. DeMasco was the only pastry chef included in New York Magazine’s Best Chefs roster in 2003 and was named Outstanding Pastry Chef by the James Beard Foundation in 2005. In May 2009 DeMasco joined Chef Andrew Carmellini to create breads, pastries and desserts for Locanda Verde,
his rustic Italian restaurant in The Greenwich Hotel. A takeaway café that opens onto Greenwich Avenue showcases her breakfast pastries and desserts with espresso and fine coffee. DeMasco’s deeply flavored, deceptively simple and irresistible desserts, cookies, and pastries have earned her accolades from The New York Times, Bon Appétit, Fine Cooking, Food & Wine and New York Magazine where Adam Platt called her desserts “impeccable...for my money, the best in town.” DeMasco’s first book, The Craft of Baking, was published by Clarkson Potter in October 2009.
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ooke students work at CVS, Moody’s, Pitney Bowes, NYU Langone Medical Center, Housing Works, and many other places around town. Would your company be interested in hosting a Cooke intern?
harold dieterle
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. 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.
walter drobenko lucas santos
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. Chef Lucas Santos is the Head Chef at Corner Café and Bakery since 2008. Prior to him become head chef at Corner Café and Bakery, Lucas has 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.
julie elkind
Executive Pastry Chef Julie Elkind brings an innovative and passionate approach to crafting delectable pastries, reflecting both classic and contemporary dessert trends. Growing up in a family full of home cooks and bakers, Elkind developed a romance for the beauty of food and a talent for cooking at an early age, and cultivated her sharp palate by travelling to over 14 different countries before the age of 20. Upon graduating from culinary school in 2007, Julie moved to Manhattan and began her career in some of New York’s top kitchens, including Le Cirque, La Fonda Del Sol, Convivio, and Alto, until becoming Corporate Executive Pastry Chef for Esquared Hospitality and BLT restaurants at only 25 years old. In 2013, Julie Elkind joined the Delicatessen team as Executive Pastry Chef, bringing her vision and cutting edge ideas to its menu of international comfort food. Other accolades include the 2012 Zagat “30 under 30,” cooking for industry peers at the James Beard House, and starring on E!’s “Playing with Fire,” a new series exploring the professional and personal lives of some of the biggest tastemakers in New York’s culinary scene.
luisa fernandes
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 a orthopaedic 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 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 in visiting she tasted new exotic flavors with allow her to expand her knowledge of food. The restaurant was a huge success. Her success was so massive that restaurants hire her for consultations and TV programs look for her for appearances. The restaurant was considered for the french Elle magazine as one of the New Tables of Europe. Luisa did not stop there. Her ultimate gold was mooving to New York, her dream city. Luisa left everything behind and went to USA. She did not speak the language, she didn’t know anyone or had secure Job, but within 15 days of 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, L.I. • May 2008/August 2009 - Executive Chef 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 Duties included Food cost, orders, catering and private party organization. • 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
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ooke is the only special education school in NYC that accepts students even if their families cannot afford the full cost of tuition. Your support of the Campaign for the Future helps make that possible.
michael ferraro
As early as childhood, Chef Michael Ferraro’s interest in food took flight revolving around his family’s kitchen table. With Southern Italian parents, Michael was exposed to a style of cooking that fused fine Mediterranean flavors with the quality and freshness of Southern Italy’s ingredients. This authentic Italian home cooking experience paved the road for Michael as he went on to graduate from the Culinary Institute of America at the young age of 20. His driven zeal for the kitchen sparked many prominent opportunities fresh out of the CIA. Beginning with an internship under Chef Waldy Malouf at Beacon Restaurant, Ferraro’s culinary repertoire continued to flourish. Taking on Chef de Partie at Jean-Georges’, then, two-star restaurant, Mercer Kitchen, he developed and refined his culinary techniques even further. Michael proceeded to New York City’s famed 5-star, 5-diamond Four Seasons Hotel where he served as Chef Tournant. It was here where he extended his skills to all outlets of the hotel, landing him at their fine dining restaurant, Fifty Seven Fifty Seven, pleasing the palettes of New York City’s most exclusive clientele. After spending 3 years with the Four Seasons, Ferraro went on to take the role of Sous Chef at the Biltmore Room working under Chef Gary Robins. At the Biltmore Room, Ferraro was exposed to the creative expressions of Chef Gary Robins’ use of Asian and progressive American cooking techniques. Following the closing of the Biltmore Room, Ferraro took top toque as Chef de Cuisine at Patina Restaurant Groups’ Café Centro. Drawing on his prior experiences and creativity, Ferraro honed and complimented the classic French flavors at Café Centro by bringing inventive techniques and modern flair to the classic Parisian brasserie. Ferraro’s next move brought him to the fine dining seafood restaurant, Fresh Tribeca. In 2008, Ferraro landed in the renowned kitchen at the popular Soho restaurant, Delicatessen, where he elevated
the cuisine and continues to keep things fresh and fun season after season. Ferraro’s vast menu of whimsical comfort food is one you’ll want to select from again and again including such offerings as Wild Striped Bass with Hay Roasted Beets, Braised Spring Onion, Bacon and finished with 30 year old Balsamic Vinegar, Tuna Tartare with Wasabi Tobiko, Crème Fraiche and Taro Root Chips and Ferraro’s Award Winning Pan Roasted Chicken Thigh Sandwich with Cerignola Olive Pesto, Sweet Pepper Aioli and Burrata Cheese. In addition to his work in the kitchen at Delicatessen, Ferraro opened macbar in the fall of 2009, a restaurant fully dedicated to gourmet macaroni & cheese. Located behind big sister Delicatessen, Chef Ferraro has created a menu full of unique flavors including such standouts as Mayan Chipotle with chicken diablo, chihuahua cheese and green onions; Mac Lobsta’ with tender chunks of fresh lobster, cognac, tarragon and marscapone; Mac Quack with duck confit, fontina, caramelized onion and fine herbs; and Carbonara with pancetta, green peas and parmigiano cheese. His elegantly casual approach to cooking has brought him acclaim from journalists and diners alike. Chef Ferraro has also been featured on CBS Sunday Morning, CBS Early Show, Iron Chef America on Food Network, and the Cooking Channel. In 2011, Zagat honored Ferraro as one of New York City’s “30-Under-30” Up-and-Coming Chefs to watch.
jacques gautier
Chef and restaurateur Jacques Gautier lives with his family on the same Brooklyn block that is home to his two restaurants: Fort Reno and Palo Santo. Since 2006 Palo Santo has served a daily changing menu featuring Chef Gautier’s eclectic take on traditional Latin American Cuisine. Preparing Latin inspired dishes while making use of seasonal, local Greenmarket ingredients comes naturally to Gautier, who grew up with a father from the Caribbean and an American mother who has a passion for gardening. His second restaurant, Fort Reno was opened in January of 2012. A focus on classic barbecue and American comfort food as well the casual service and cool, laid-back vibe have made Fort Reno and instant favorite in the neighborhood. Sustainability is an important part of the concepts behind Palo Santo and Fort Reno. Both restaurants feature responsibly sourced products, many of which come from small local farms. Gautier does his own design and construction using as much salvaged material as possible. Organic waste from both restaurants gets composted in Gautier’s roof-top garden which in turn produces salad greens and other seasonal vegetables incorporated into his menus. Before opening his own restaurants, Gautier worked in the renowned kitchens of Vong in New York and Azie in San Francisco. Gautier spent most of 2004 traveling and working as a wine maker’s assistant in Argentina. In 1998 he completed the chef training program at The Natural Gourmet Institute. At age twenty Chef Gautier was invited to cook at the James Beard House -he remains the youngest to have received that honor. Once a month Jacques Gautier gives a free cooking demonstration at the Grand Army Plaza Greenmarket. When time permits, he volunteers at Brooklyn Public Schools teaching young students about the merits of shopping at farmer’s markets and eating a healthy diet of local produce.
tien ho
Tien Ho, exÊcutive chef and partner at Montmartre, is widely recognized in New York for his unique approach to French food. He honed his skills at Cafe Boulud, Ssam Bar and Ma Peche, before taking the helm at Montmartre, which opened in late February 2013. Montmartre is Tien’s return to his classical French training, and an homage to his beginnings apprenticing under a belgian master chef (The Belgian Restaurant, Austin, TX). The menu is Tien’s take on traditional french bistro cooking, with a few unexpected Vietnamese flavors and elements.
kyle knall
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. 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. 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 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. 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.
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ooke provides teacher training to dozens of inner city schools. This lets us improve learning for thousands of schoolchildren each year.
anita lo
Anita Lo, chef and owner of Annisa in New York City, is one of the most respected chefs) in the country, earning numerous accolades for her inventive contemporary American cuisine that reflects her multicultural upbringing and classic French training. Lo, a second generation Chinese-American, grew up with her family in Birmingham, Michigan and fostered an interest in food at a young age. While earning a degree in French language at Columbia University, she studied at Reid Hall—Columbia’s French language institute in Paris. She fell in love with the food culture and vowed to return. Back in the United States, Lo accepted her first kitchen job as garde-manger at Bouley, but after a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution. She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang. Back in New York, Lo worked her way through all the stations at David Waltuck’s Chanterelle. She developed her culinary style during her time at Mirezi, where she earned a twostar review from The New York Times. After two years at Mirezi, Lo left to travel the world, explore food in Europe and Southeast Asia and plan her own restaurant, a project that would eventually define her culinary career. Lo opened Annisa, whose name means ‘’women’’ in Arabic, in 2000, an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. It was an instant hit, earning a two-star review from The New York Times. Food & Wine magazine named her one of ten “Best New Chefs in America” in 2001, and the Village Voice proclaimed Lo as “Best New Restaurant Chef.” In June 2009, after nearly ten years in business, Annisa suffered an unfortunate blow—a fire destroyed the restaurant entirely. Lo decided to take some time to travel as plans for rebuilding Annisa got underway. She scoured the globe—Mongolia and Egypt—for inspiration. Meanwhile, Lo appeared on the first season of Top Chef
Masters where she battled her contemporaries on weekly challenges that tested their culinary prowess. She finished fourth out of 24 chefs. In April 2010, after a complete renovation of the original Barrow Street location, Lo reopened Annisa. She kept many of the same elements—clean design, welcoming atmosphere, small menu and a few signature dishes—but shook it up with new additions to the menu, inspired by her recent travels and a renewed perspective about cooking, eating and being a chef in New York City. In October 2011, Lo released her long-awaited first cookbook, which highlights her passion for bringing simple, multicultural flavors to her American kitchen. Her recipes celebrate the best flavors and ingredients from around the world at a time when access to international ingredients is greater than ever before. Interspersed are stories from Lo’s life as a Chinese-American, memories of her travels and tips on cooking.
T
his fall saw the opening of the Cooke Center Grammar School, bringing our students and faculty into a single building to facilitate collaboration and community.
laurie freeman pauker Lush Candy is the vision of Laurie Freeman Pauker, a new product developer, who started making and selling her Lush English Toffee when she realized she couldn’t stop thinking about candy. Equipped with a product developer’s keen sense of “how to”, Laurie developed her own recipes and techniques to improve on candy classics and create a few new ones. Laurie studied chocolate and confections at the University of Wisconsin-Madison, at University of California at Davis; and locally at the International Culinary Center and Institute of Culinary Education. Lush Candy can now be found in specialty food stores throughout the New York area. In fact, one retailer that specializes in English confections relies on Lush as the only U.S. produced English Toffee sold to their “Britcentric” customers. Lush has participated in foodie favorites Smorgasburg and Hester Street. Lush has also popped up on the Discovery Channel, in a prominent Japanese travel guidebook and on the Today Show. Laurie loves experimenting with new confections and administering the results to a built-in team of taste testers: her husband and three sons. Her niece, Shiori, is a high school student at the Cooke Center.
michael pollack
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.
bill telepan
One of New York’s first and most acclaimed devotees of Greenmarket cooking, Bill Telepan is committed to showcasing the season’s bounty through his cuisine. Bill insists on understanding where his ingredients come from, how they’ve been cared for and using the best of what is available—a thoughtfulness that’s reflected in the vibrant dishes he creates at his namesake restaurant. Bill’s style of cooking stems from his childhood in New Jersey, where his family shared hearty meals made with vegetables from their garden. His mother took pride in serving bold dishes influenced by her Hungarian heritage, and her passion resonated with Bill. He began working at local restaurants before enrolling in the Culinary Institute of America. After graduating in 1987, Bill accepted a job at one of Manhattan’s top restaurants, Gotham Bar and Grill. As a line cook working under Alfred Portale, Bill learned the importance of treating vegetables with care and precision to enhance their natural beauty and flavor. In 1990, Bill traveled to Mionnay, just north of Lyons, to apprentice with Alain Chapel at his eponymous threestar Michelin restaurant. While there, Bill acquired an appreciation for cooking locally and seasonally. Upon his return to New York, Telepan trained with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. Working with these world-renowned chefs, Bill practiced the art of balancing flavors and textures while forging his own style of cooking. Bill’s career came full circle in 1991, when he signed on as executive chef of Gotham Bar and Grill with Alfred Portale. During his four years there, Bill prepared refined dishes using ingredients from nearby Union Square Greekmarket. Seeking a change, he became executive chef of Ansonia on the Upper West Side, where he developed his own menu and further refined his craft.
In 1998, Bill joined JUdson Grill as the restaurant’s executive chef, creating dishes guided by his own personal history coupled with contemporary influences. His cuisine helped earn the restaurant a three-star review from The New York Times. With the desire to make his cuisine accessible to the home cook, Telepan penned the cookbook Inspired by Ingredients (Simon & Schuster), published in 2004. The following year, he opened Telepan restaurant on the Upper West Side. The restaurant allows Bill to showcase his simple and balanced approach to cooking and has attracted a loyal following and accolades including a glowing two-star review from The New York Times and the title of “Best Newcomer” in the 2007 Zagat survey. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef involved with WITS, Bill has spearheaded its goals by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. As Leah is a student at PS-87, it is a cause that Bill holds close to his heart.
jacques torres
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’ 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, the youngest chef to earn the distinction. Jacques counts his M.O.F. coach, Lou Lou Franchain, as a role model – along
with Frank Mars of M&M Mars and Leonardo DaVinci who have served as sources of inspiration throughout his career. 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 restaurant, Le Cirque. 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), which earned a 1999 James Beard Award nomination, 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 continues to participate in culinary events and make guest appearances on television shows such as Top Chef: Just Desserts and Chopped All Stars. Additionally, 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 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 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.
david waltuck
The largely self-taught Waltuck first began cooking as a young boy growing up in the Bronx. After graduating Phi Beta Kappa with a degree in Biological Oceanography, David followed his passion for cooking, briefly attending the Culinary Institute of America and working as the lunch chef at the charming country French restaurant La Petite Ferme in Manhattan. Then in 1979, at the age of 24, Waltuck launched Chanterelle Restaurant, for three decades one of the most beloved and respected kitchens in New York City. At Chanterelle David showcased his unique cooking style, creating a menu that changed every four weeks, exemplified by carefully composed dishes, clean and powerful flavors and simple elegant presentation. Waltuck and Chanterelle received many of the industry’s highest accolades, including two New York Times 4 star reviews and numerous James Beard awards, including Best Chef New York City. In addition to Chanterelle, Waltuck has made time for two cookbooks and other restaurant projects over the past ten years: his love for classic bistro cooking led him to open Le Zinc in Tribeca and his extensive knowledge of and passion for Chinese food led to a consulting role overseeing the menu, kitchen design and staffing at Tribeca’s popular Bar/Restaurant Macao. Now with the new decade stretched out before him David is excited by his new role as Executive Chef of Ark Restaurant Group and looks forward to taking the spirit of Chanterelle to his next venture, mingling it with the influences that continue to inspire and excite him every time he sets foot in the kitchen.
InveStIng foR oUR fUtURe BlackRock is proud to support the Cooke Center food for thought gala. We commend the Cooke Center for its impactful work as a provider of special education services in new York City.
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Experience the Hudson Valley Difference James J. Landy Chairman
JoAnn LoFrisco Vice President
Headquarters:21 Scarsdale Road, Yonkers, NY 10707 www.hudsonvalleybank.com Member of the FDIC
Proudly Support & Applaud the Students, Families, Staff and Administration at� Cooke Center and this year’s honoree, Eileen Caulfied Schwab,� for their Remarkable Achievements.� Lauren A. Baum� Richard A. Liese� Scott M. Cohen� Jennifer A. Ratcliff� Carolyn A. Weisman� _________________� Kira I. Epstein� Of Counsel� 61 Broadway, Suite 1060� New York, New York 10006� Tel: 212-644-44414� Fax: 212-644-8470�
Moody’s Corporation is proud to support The Cooke Center for Learning and Development.
is proud to support the exceptional people of the Cooke Center family
n e e l i ou E
y k n a Th for your support and leadership
a current
family
congratulations TO EILEEN SCHWAB!! WELL DESERVED FOR ALL OF THE GREAT THINGS THAT SHE DOES FOR THE
ARTHUR SKELSKIE and NAN MOLOFSKY
Our heartfelt thanks to everyone associated with Cooke! Every day their enthusiasm, focus, imagination, and dedication make life a richer experience for all Cooke students. Because of their efforts, society will be a more diverse and better place for all of us. Thank you again! Gary and Eveline
s
tion a l atu r g con to the
Honoree and
Cooke Center for another year of academic leadership and so much more for our children
Theater, Dance, Sports, Cooking, Computers, Discussion Groups, and much, much more! SATURDAYS September 21, 2013-December 21, 2013 Ages 8-18 Runs 10am-4pm every Saturday! Half Day or Full Day option Professional Teaching Artists-Highly Trained Staff Healthy snack provided
*For more details and to enroll your child go to:
-The Donin Family and SparKidz -
www.sparkidz.org
Sparkidz is a non-profit 501(c)(3) organization, established in 2012 www.sparkidz.org
Eileen, With heartfelt thanks for your many years of dedication and service in helping the dreams of so many come true. Love, Ken and June
Shelley and Donald Rubin congratulate the
COOKE CENTER and tonight’s honoree and invite you to visit the Rubin Museum of Art. rmanyc.org
150 w 17th street, nyc 10011 212 .620.5000 rmanyc.org green tara; tibet; 15th century; gilt copper and silver alloys; 5 ⅜ x 3 ⅜ x 3 ⅜ in.; rubin museum of art; c2005.16.45 (har 65468)
LOEB & LOEB LLP is proud to continue our support for
The Cooke Center for Learning and Development and its vital work in special education services in New York City. Your dedication and passion to promoting inclusive education for all children are a source of inspiration.
345 Park Avenue n New York, NY 10154 n 212.407.4000 Los Angeles New York Chicago Nashville Washington, DC Beijing Hong Kong www.loeb.com
Thank you
for all you have done for Jake Eigen from Maggie and Robert Eigen and Goldfein Family Foundation
Thank you to everyone at the Cooke Center for creating a magical learning community for me and my friends
Love Matthew Usdan and his family
Thank you CCA faculty and staff for all you do every day. Stephen Gordon & Family
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• Brochures • Flyers • Newsletters • Postcards • Banners
• Booklets • Sell Sheets • Envelopes • Letterhead • Posters
With special congratulations to honoree Eileen Caulfield Schwab and to Cooke Center for their distinguished service John and Lisa Westlake Website www.elitegraphicsinc.net Email egiprint@optonline.net Voice 973-882-9769
INC
Commercial Printing
We celebrate
Eileen Schwab
for her dedicated leadership and sustained generosity on behalf of Cooke and in support of our students journey towards fulfilling lives as valued members of their communities. Debbie Cooper & Dan Sternberg
Giving everyone a chance to learn and grow For over 20 years, The Cooke Center for Learning and Development has been dedicated to providing a curriculum that integrates academic, social and life skills with opportunities for learning that promote inclusion. We are proud to support their efforts.
www.pwc.com
Š 2013 PricewaterhouseCoopers LLP, a Delaware limited liability partnership. All rights reserved.
Y
our donation enables us to recruit and retain the best faculty we can for our students. In fact, many of our teachers and therapists have Masters degrees and PhDs.
Many thanks for all that you do for
It is a pleasure working under your leadership. COOKE CENTER ADVANCEMENT Patti Schaefer . Anne Halligan Vivian Ginorio . Victoria Cho
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 © 2013 Deloitte Development LLC. All rights reserved. Member of Deloitte Touche Tohmatsu Limited
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Congratulations to
Eileen Caulfield Schwab from the women partners at SIDLEY AUSTIN LLP