a grand chefs’ tastinga grand chefs’ tasting to benefitT he Cooke Center for

Learning & Development

monday, may 2 , 2011 • guastavino’s, nyc

honoring hsbc bank usa, n.a.and christine & kevin hennessey

cooke center for learning and development475 riverside drive, suite 730 • new york, ny 10115 www.cookecenter.org • 212.280.4473

Food for T houghtA Grand Chefs’ Tasting to benefit

T he Cooke Center for Learning and Development monday , may 2 , 201 1 • guastavino’s • 409 east 59th street • nyc

Opening RemarksEileen Caulfield Schwab, Board Chair, T he Cooke Center

Recipient of the Road to Independence AwardIrene Dorner, President & CEO

hsbc usa inc. & hsbc bank usa, n.a. Presented by Karen & Tom Robards, co-founders, T he Cooke Center

Recipients of the Founders’ AwardChristine & Kevin Hennessey

Presented by Dr. Michael Termini, President, T he Cooke Center

Program 6:30PM • Cocktails & Awards Presentation

7:30PM • Grand Chefs’ Tasting

eileen caulfield schwab Board Chair

michael termini, psyd President

W e lco M e to the Cooke Center’s second annual Grand Chefs’ Tasting. We owe a tremendous debt of gratitude to Cooke parents Karen & David Waltuck. It is thanks in no small part to the Waltucks that 28 top-notch chefs and wine and beverage producers are donating their time, product and talent to help raise awareness and funds for Cooke.

Tonight we are honoring Irene Dorner, President and CEO of HSBC Bank USA, with the Road to Independence Award. A loyal and longstanding friend to Cooke, HSBC’s commitment and generosity through the years have made a tremendous difference in the lives of the students and families we serve.

In addition to HSBC, we are very happy to be honoring Christine & Kevin Hennessey with the Founders’ Award. The Hennessey’s son, Lexy, came to us when he was just six years old. Over the years, both Christine and Kevin have served on Cooke’s board and they have helped to grow Cooke from a small program serving just a handful of students into a full-fledged school that now serves more than 500 students with special needs.

We are also incredibly fortunate to have two Cooke parents at the helm of our benefit committee this year: Wendy Banner and Helen Lee-Warren. They, along with our enthusiastic committee, have worked tirelessly to bring you all here this evening.

Finally, we have a special treat to share with you. Oscar-winning filmmaker Thomas Lennon has produced the 2011 Cooke video you will see tonight, featuring some of Cooke’s high school students as they embark on their journey to independence.

As always, none of our work would be possible without the friends and families who have stood by us and supported us through the years. 

Thank you, and Bon Appétit!

from the Board chair and President

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The cooke center

The co o ke cen T er 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 and interests

• 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 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

Since it was founded in 1987 by a small group of parents, Cooke has grown from one classroom serving seven children into the largest private, inclusive special education organization in New York City. In addition to providing daily instruction to more than 500 children and young adults, we also use our knowledge to train others. This year, more than 3,000 students across the city will benefit from Cooke’s intensive teacher training services.

Today, some Cooke graduates are continuing their education at schools such as Berkshire Hills Music Academy, ABC Training, Landmark College, and other supportive postsecondary programs. Others are already out in the community, working for employers as varied as CVS, Home Depot and the New York Post, as well as in small businesses, schools, and non-profit organizations.

I rene D o rner was named President and CEO of HSBC USA Inc. and HSBC Bank USA, N.A. in January 2010, subsidiaries of HSBC Holdings plc (NYSE:HBC), one of the world’s largest banking and financial services organizations. She also serves as Director of HSBC North America Holdings Inc., HSBC USA Inc. and HSBC Bank USA, N.A.

Dorner first joined the organization in 1982 as an in-house lawyer of Samuel Montagu & Co Limited, the merchant banking arm of Midland Bank, which was later acquired by the HSBC Group. She has held positions as Chief Operating Officer of Treasury and Capital Markets, and General Manager of Marketing and Human Resources functions for HSBC Bank plc. Dorner also had responsibility for HSBC Bank plc’s branch network in the North of England, Scotland and Northern Ireland, and has also held the position of General Manager, Premier and Wealth Management of HSBC Bank plc prior to being appointed Deputy Chairman and CEO HSBC Bank Malaysia Berhad in 2007. 

Dorner serves on the board of The Doe Fund and the British-American Business Council, and is a member of the Committee Encouraging Corporate Philanthropy and the Financial Services Roundtable. She recently served as President of Malaysian International Chamber of Commerce and Industry (MICCI), a member of The Association of Banks in Malaysia (ABM) and Institute of Bankers Malaysia (IBBM) and as a trustee of Aged European Fund (AEF).

Dorner graduated from St. Anne’s College Oxford with MA in Jurisprudence.

k evin anD chrisTine hennessey met in 1982, during their careers on Wall Street.  Married in 1989, they have two sons together.  Alexander(Lexy), is 20 years old, and a student in the “SKILLs” program at the Cooke Center Academy.  Nicholas, 18, is entering the University of Pennsylvania this fall.

Christine, after spending some years in the Municipal Division of Smith Barney, later joined Bear Stearns.  She ultimately retired as an Associate Director in 1991, electing to devote her energies to raising and enjoying her children. Christine is a tireless advocate for special children and has been an active board member of the Cooke Center for Learning and Development since 2004.

Kevin spent much of his career at Credit Suisse, retiring in 1999.  Kevin was a co-head of the Municipal Securities group and head of the global Emerging Markets Group.  Before retiring, he was a member of Credit Suisse’s Executive Group, Chairman of the Global Ethics Committee and Chairman of the Strategic Planning Committee.  During his career, Kevin served as a member of the global risk committee, the public banking committee and the global credit committee.

Currently, Kevin sits as Non-Executive Chairman of three hedge funds and has served as Chairman of two SEC regulated Mutual Funds.

road to independence award

Founders’ award

D av iD Boule y 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 Restaurant, a collaboration with the Tsuji Culinary Institute in Japan, which will be housed in the former Danube space.

david bouley Bouley Restaurants

chef’s BiosnDrea correale , owner and creator of Elegant Affairs, has been producing custom-designed events with exquisite cuisine for over 20 years. Considered a catering and event genius, Andrea has become a celebrity icon. She has made numerous television appearances on Bravo’s Millionaire Matchmaker and Real Housewives of NYC. She is also online as the “Lifestyle Expert” for L’Oreal Paris Academy.

Andrea has coordinated events for some of the most well known names in the world: Donald Trump, Mariah Carey, Russell Simmons and P. Diddy, to name a few. She recently hosted an event in Manhattan to honor Kevin Spacey with Tony Bennett in attendance. Andrea has been featured in many publications, including Hamptons Magazine, Gotham, and Social Life Magazine, InTouch Weekly, Women’s Day Magazine, and InStyle.

Andrea also has made guest appearances on Martha Stewart’s radio show on Sirius and has her own column as a “Party Expert” on Celebrations.com, the largest entertaining website on the Internet.

karen DeMasco never set out to be a chef. As a young transplant to New York City working in publishing, she and a friend came up with the idea of catering opening-night parties to make some extra money. Soon after, Karen enrolled in weekend classes at the New York Restaurant School and fell in love with the culinary arts.

Karen has worked in some of New York City’s most beloved kitchens, including Chanterelle Restaurant, Alison on Dominick, Gramercy Tavern, and Tom Colicchio’s Craft, Craftbar and ‘wichcraft. In May 2009 Karen joined Chef Andrew Carmellini to create breads, pastries and desserts for Locanda Verde.

Karen 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. Her 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.

andrea correale Elegant Affairs

karen demasco Locanda Verde

Francis DerBy started his career as a line cook at Varney’s Restaurant, a beloved local seafood restaurant when he was 14 years old. Two years later, he moved to the Bellport Restaurant on Long Island, and later became a Sous Chef under the tutelage of Chef Taylor Alonzo.

Francis moved to Manhattan in 2001 to work at Atlas Restaurant, the New York starting point for Chef Paul Liebrant. In 2003, Francis opened the world renowned WD50 with Chef Wylie Dufresne where he was ultimately promoted to Tournant of the kitchen. During his time at WD50, he had the opportunity to develop new menu ideas, involving molecular gastronomy and a scientific approach to food.

In 2005 Francis took a trip that would change the way he looked at food. He worked under Andoni Luis Aduriz at Mugaritz in San Sebastian, Spain. Later that year, Francis returned to New York to head up the development of new techniques and menu concepts for Chef Paul Liebrant at Gilt Restaurant. Francis later opened Tailor Restaurant in collaboration with Sam Mason developing savory food around a “pastry” driven menu. In 2008 Francis went to work at Momofuku Ssam Bar as Sous Chef. In 2009 Francis joined Chef Josh Eden as the Chef de Cuisine of Shorty’s .32, executing a market-driven menu of modern American ideas.

Polo DoBkin graduated from the French Culinary Institute in 2000. He has worked for many different New York establishments including the Screening Room, Dining Room and Gramercy Tavern. He is currently the Executive Chef and oversees the kitchen at Dressler, DuMont and Dumont Burger.

Dobkin received a 2 star review from Frank Bruni for Dressler in 2006. In 2008 he received a star from the Michelin Guide, which he also received in 2009, 2010 & 2011. His other accolades include Food Arts magazine’s Emerging Tastemaker Award in 2006 and he has been listed as Semi-Finalist of the James Beard Best Chef New York City in 2008, 2010 & 2011.

DuMont and DuMont Burger consistently rate as New York City’s best hamburgers. Chef Dobkin and the restaurants have been featured in Art Culinaire, Food Arts, New York Magazine, The New Yorker, GQ , Travel & Leisure and others.

francis derbyShorty’s .32

polo dobkinDressler

WalTer DroBenko, is a practicing attorney and a parent of a Cooke Center middle school student. To ease the pressure of practicing law, Walter became a self-taught chef. Gaining his first exposure to the restaurant business at the age of 4, he started peeling potatoes while his mother worked as chef. 

Walter, along with Chef Lucas Santos, heads the catering division of Caviarteria. In 2010, Walter participated in the South Beach Wine and Food Festival, featuring the company’s caviar at the Tribute Dinner honoring Chef Daniel Boulud. At the same event, Caviarteria also sponsored the exclusive VIP reception at the Tides Hotel featuring star chefs Guy Fieri, Duff Goldman, Ming Tsai and Emeril Lagasse. Later that year, Walter participated in the New York Wine and Food Festival hosting a wine and caviar pairing with Ray Isle, the wine editor of Food and Wine magazine.

Walter and Caviarteria were honored to participate in the 10th Anniversary of the Wine and Food Festival in South Beach. Caviarteria recently participated and sponsored Brunch at Sea with Chef Jonathan Waxman where he served caviar topped watermelon and smoked salmon medallions.

walter drobenko Caviarteria

lawrence duda Neuman’s Catering

CheF lawrence DuDa grew up in Michigan where he acquired a degree in finance in order to pursue a career in investment banking. After deciding that finance lacked the hands-on creativity he desired, Lawrence followed his passion for food and enrolled in the Culinary Institute of America to hone his skills as a chef. There he trained with master chefs to learn the basics of cooking and to appreciate the importance of seasonal ingredients and supporting local farmers. Graduating with high honors, his training continued at many well-known restaurants along the east coast such as Blue Ginger in Massachusetts and Park Ave Café in New York City. Lawrence then came to Neuman’s Catering as a Sous Chef and quickly worked his way up to Executive Chef.

Today Lawrence brings his philosophy of cooking seasonal, ingredient driven cuisine to Neuman’s Catering.  Keeping his food creative, fresh and beautiful, he keeps Neuman’s corporate and private clientele in New York City very happy…and full.

rick y es TrellaDo’ s passion for cooking began at an early age in his native Philippines. As a very young man he worked at Grand Air Caterers preparing meals for a diverse clientele including Malaysian Airlines and United Airlines. Ricky realized that food was his one true calling and left the Philippines for culinary school in New York City.

Ricky immersed himself in school with such focus and dedication that it wasn’t long before his talent earned him recognition amongst his professors and peers. He graduated first in his class at the New York Restaurant School in 1994. After a short stint at Montrachet in TriBeCa, owner Drew Nieporent brought Ricky to join his team for a new restaurant he was opening called Nobu. The rest is history. Nobu’s new style Japanese cuisine has won virtually every major culinary accolade and is recognized world-wide.

Ricky quickly worked his way up from prep cook to Chef de Cuisine of Nobu New York. He assisted in the opening and training of staff for Nobu Next Door in 1998 and Nobu Las Vegas in 1999. He is currently responsible for the hot kitchens of both Nobu New York and Nobu Next Door as Executive Chef.

ricky estrellado Nobu New York

marc forgione Marc Forgione

CheF Marc “Forge” Forgione began his career at the age of 16, joining his father, culinary legend Larry Forgione, in the kitchen. After receiving his education and spending summers working the line at restaurants, he went on to work at several establishments including An American Place alongside his father and as Sous Chef at BLT Steak. Marc later traveled to France where he worked at three of the region’s finest restaurants: Le Pres D’Eugenie, Ferme aux Grives and La Cuisine Minceur.

After his return from France, Forgione went on to serve as Chef de Cuisine at BLT Prime and then as Corporate Chef for the BLT Restaurant Group. Marc’s personal accolades include being the youngest American-born chef/owner to receive the Michelin star, the Star Chefs “Rising Star of the Year Award 2010,” Restaurant Hospitality magazine’s “Rising Star 2008,” Esquire’s 2008 “New Formalist,” and the 2010 winner of The Next Iron Chef on The Food Network.

s a chilD growing up in New York’s rural Hudson Valley, Robb Garceau was exposed to fresh, seasonal local produce. His parents always encouraged Robb to explore the offerings of the family garden and nearby farms. Some of his earliest memories are of picking wild blueberries for that morning’s pancakes, crabbing on the Chesapeake, fishing at Yellowstone, and sampling fried catfish and gumbo in New Orleans.

While studying environmental science at SUNY Plattsburgh, Robb continued to feed his interest in food and cooking by working in various restaurant kitchens during the summers. He eventually left college to pursue his passion, enrolling in the New England Culinary Institute. Upon graduation, Robb moved to New York after accepting a position at Jean-Georges, where he worked his way through four stations before moving to its sister restaurant, Vong.

In 2000, Robb decided to pursue a new challenge: catering. He craved the opportunity to create different menus on a daily basis and to work closely with clients. For almost six years, Robb worked for Sonnier and Castle in the position of Executive Chef.

In 2006, Robb was named the Executive Chef of Union Square Events, Danny Meyer’s fine dining catering company. Offering a fresh approach to catering, USE is committed to providing guests with excellent cuisine and warm hospitality.

robb garceau Union Square Events

jacques gautier Palo Santo

cheF Jacques Gau Tier’ s restaurant Palo Santo operates out of the ground floor of a Brooklyn brownstone. His eclectic take on traditional Latin American Cuisine draws influence from his Caribbean family roots. 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.

Before opening his own restaurants, he worked in the renowned kitchens of Vong in New York and Azie in San Fransisco. Gautier spent most of 2004 traveling and working as a wine maker’s assistant in Argentina. During his travels he conducted an intensive study of South American wine and perfected the Latin market cooking that Palo Santo offers on a daily changing menu.

charles was born and raised in Chicago, moving briefly to San Antonio, and has fond childhood memories of Texas. He started cooking at the age of 4 with his grandmothers, and has been cooking barbecue with his father and grandfather for as long as he can remember.

Charles started his culinary career in 1997, and has worked in kitchens with venerated chefs like Charlie Trotter, Grant Achatz and Rick Tramanto. Before joining Hill Country in December 2008, Charles was most recently the Corporate Chef for New York City Restaurant Group. In 2007 he served as Executive Chef at the Russian Tea Room. Prior to that, from 2005 to 2006, Charles was Executive Sous Chef at Blue Water Grill in Chicago and Blue Fin in New York City – both part of the B.R. Guest Company.

This year he became a proud father of daughter Layla Jade, and he lives in Astoria with his soon-to-be wife Tamara and their mastiff/pit bull mix Phife.

adam kaye Blue Hill

at Stone Barns

charles grund jr. Hill Country

DaM 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 over a decade, moving through the kitchens of Vidalia in Washington, DC, La Panetiere in Rye, NY, and Chantarelle in Manhattan.

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. 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, he apprenticed at night at Restaurant Vidalia and moved back to New York to enroll at the French Culinary Institute.

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.

niTa 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 at Reid Hall—Columbia’s French language institute in Paris, She fell in love with the food and vowed to return. Lo accepted her first kitchen job as garde-manger at Bouley. After a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier and received her degree 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 defined her culinary style during her time at Mirezi, where she earned a two-star review from The New York Times. After Mirezi, Lo left to travel the world and plan her own restaurant, a project that would eventually define her culinary career. 

In 2000, Lo opened Annisa, whose name means women in Arabic, an intimate, upscale restaurant 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 2009, Annisa suffered an unfortunate blow—a kitchen fire destroyed the restaurant.  Lo decided to take some time to travel as plans for rebuilding Annisa got underway. Meanwhile, Lo appeared on the first season of Top Chef Masters where she finished fourth out of 24 chefs. 

In April 2010, Lo reopened Annisa and kept many of the same elements but shook it up with new additions to the menu, inspired by her recent travels and a renewed perspective about cooking.

anita lo Annisa

In 1963 Restaurant Nippon was opened by owner Nobuyoshi Kuraoka with the first authentic sushi counter in the U.S. A restaurant of many firsts, after five years of negotiation with the FDA, Restaurant Nippon finally receives a license to import fugu (blowfish) into the United States. Restaurant Nippon is now the sole importer of fugu. Later in 1990, Restaurant Nippon became the first Japanese restaurant in the U.S. to offer Ni-Hachi soba (“2-8 soba noodles”) prepared from buckwheat grain harvested from Restaurant Nippon’s own soba farm in Montreal, Canada.

In 1999, a second restaurant Soba Nippon was opened at 19 West 52nd Street.

naoki kinoshita Restaurant Nippon

william oliva Delmonico’s

Execu Tiv e cheF williaM oliva bravely laughed in the face of child labor laws when he started working in the kitchen at twelve years of age. Enlisted into the business by his brother, William’s first restaurant job was at Fraunces Tavern under Chef Guy Gautier. Shortly after, he took a position at Liberty Café with Chef Sam Hazen and then at his brother’s restaurant Harbour Lights, working with John Loghran.

At Harbour Lights, Oliva worked his way up to Sous Chef before transferring to Longacre Square Steak House, where he delighted guests with signature entrees. At the time, Times Square had few gastronomic reasons for New Yorkers to venture into its confines, and Longacre’s owners decided to turn it into an outpost of the venerable watering hole, Rosie O’Grady’s. The pub fare was too timid for Oliva’s culinary ferocity, so he took off to Europe.

In West Cork, Ireland, Oliva took over The Baltimore Customs House where his tasting menus garnered a Michelin Bib Gourmand. Europe exposed the chef to new flavors and techniques, which he encountered on trips to Seville, London, and Southern Italy. Armed with overseas experience, he settled back into his home state.

Now at Delmonico’s, Oliva brings a globally-inspired, seasonal approach to the oldest restaurant in the country. Using organic and local ingredients whenever possible, Chef Oliva has successfully incorporated items like Meyers beef, laughing bird shrimp and Five Spoke Creamery cheeses into his menus. In Ireland, Oliva had direct access to farmers – he once had to wait for a farmer’s chicken to lay the last two eggs in an order - and he hopes to strike the same close relationships in NYC.

maneet chauhan of At Vermilion

anee T’ s culinary career began after she graduated top of her class at the WelcomGroup Graduate School of Hotel Administration, India’s top culinary and hotel management school. She then interned at India’s finest hotels and kitchens, including the Taj Group, Oberoi Hotels and Le Meridian.  Maneet came to the United States in 1998 to attend The Culinary Institute of America (CIA) in New York, where she graduated with high honors and swept all the awards of her batch. She has recently been lauded as “World’s Best Chefs” by the CIA, an honor from this leading culinary institution.

 As executive chef of Vermilion NYC & Chicago, Maneet Chauhan is at the helm of both kitchens in executing the Indian-Latin cuisine pioneered by concept originator and owner Rohini Dey. A unique and talented chef, Maneet enjoys taking the best of both cuisines and melding them. Maneet’s ongoing research and trials and zest for experimenting play an invaluable role in the evolution and execution of this innovative cuisine, which is based on both historical and geographical cross-influences.  For its pioneering cuisine and women-led executive team, At Vermilion has been lauded by the Wall Street Journal, Gourmet, Fortune, Esquire and many others.Maneet was recently a Contender for Iron Chef and Next Iron Chef on The Food Network and a judge on Chopped on The Food Network.

VincenT narGi is a fan of old favorites. After more than ten years in professional kitchens, it’s fitting that he has taken the culinary reins as the chef of New York classics, The Odeon, Café Luxembourg and Café Cluny.

Nargi attended the prestigious Culinary Institute of America. His first job was as Garde Manger at Park Avenue Café. He credits that kitchen with teaching him important lessons that go beyond culinary skill: professionalism, sacrifice and doing a job until it’s done.

He moved on to be Executive Sous Chef at Maloney & Porcelli, where the business side of a restaurant became a focus. He then wanted to challenge his culinary skills and joined chef Cedric Tovar at Django as Chef de Cuisine. Under Tovar, he helped earn the restaurant a two-star review in The New York Times.

As the opening Executive Chef of Diner 24, Nargi created a menu of favorites served around the clock. Nargi left Diner 24 after a year, looking to build upon his creativity with comfort foods.

In 2005, Nargi became the chef at The Odeon, creating dishes that are familiar, yet have an element of novelty. A year later, The Odeon’s owners tapped Nargi to run the kitchen at their new restaurant in the West Village, Café Cluny. Now, he is also the chef at Café Luxembourg.

Pas Try cheF Anne-Marie Noonan’s interest in the pastry arts began at the age of 8 when her mother baked her a castle cake and presented it to her in front of all her friends. When her mother retired from the

castle cake business, Anne-Marie became responsible for all the cookies and cakes made in the household.

After receiving a BA from Binghamton University, Anne-Marie could not escape her love of desserts and enrolled at the Institute of Culinary Education (formerly Peter Kump’s). In 1995, after stints at several New York restaurants, Anne-Marie became the executive pastry chef at the Bryant Park Grill and immediately felt at home. She has been there ever since and has continued her culinary education with classes at the Notter School of Confectionary Arts, The Culinary Institute of America and via trial and error. She has developed cakes and desserts for such luminaries as Harry Belafonte and designer Norma Kamali.

l ush canDy is the vision of Laurie Freeman Pauker, a mom and 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 started making her own confections several years ago. A family tradition of German and Russian pastry making inspired her approach to the sweet science. 

Eager to expand her repertoire, Laurie studied chocolate and confections at the University of Wisconsin-Madison in conjunction with Retail Confectioners International (RCI), at University of California - Davis with Richardson Researches, and at the Institute of Culinary Education (ICE) in New York. Laurie loves experimenting with new confections and administering the results to a built-in team of taste testers, her husband and three teenage sons. Her niece, Shiori, is a student at the Cooke Center. 

roni ross is a NYC Pastry Chef with a passion for food. After graduating from culinary school, she worked her way up through the ranks, starting out as a pastry cook at Union Square Cafe, moving on to Sign Of The Dove, Nobu, The Millennium Hotel, to presently running the bakery at Neuman’s Catering. Roni’s career has not only taken her through some of the top restaurants in the city but her training allowed her the opportunity to teach at the school she graduated from. For six years, Roni taught at The Art Institute of NYC, her alma mater, training students for a career in the Pastry Arts.

“It was such a fantastic opportunity for me to be able to give back to the school that made me the chef I am today. Working at Neuman’s Catering has likewise been an amazing opportunity for me for many reasons.  Not only have I learned more about the catering world, but I have been handed the chance to give back to the community: we do events that help students succeed, we do work for the homeless and needy and I am even in the position to hire and train previous students. I feel very fortunate to have had such amazing opportunities in my career”.

anne-marie noonan

Bryant Park Grill and Café

vincent nargi T he Odeon

laurie freeman pauker

Lush Candy

roni ross Neuman’s Catering

cheF lu cas s anTos has been the Head Chef at Corner Café and Bakery since 2008. Prior to joining Corner Café and Bakery,  Lucas worked at restaurants including L’Escale, Bordeaux, and The Harbor Room. Chef Lucas also has an impressive and extensive resume in private catering for clients including Giorgio Armani headquarters, Luciano Pavarotti, and Mikhail Baryshnikov. He has also prepared culinary events where Donald Trump and former NYC Mayor Rudy Giuliani were in attendance, and catered one of the Beasties Boy’s weddings. Chef Lucas, along with Caviarteria, has been a proud participant in presenting Caviarteria’s world famous caviar at the annual City Harvest fundraiser, chaired by Chef Eric Ripert.

lucas santos Caviarteria

david waltuck Ark Restaurant Group

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 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 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 Chinese food led to a consulting role overseeing the menu, kitchen and staffing at Tribeca’s popular Bar/Restaurant Macao.

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 him every time he sets foot in the kitchen.

roger dagorn Wine & Beverage Director,

Porter House New York

roGer has the distinction of being one of only 180 Master Sommeliers worldwide. He is the recipient of many prestigious awards, including the James Beard Foundation Outstanding Wine Service Award in 1996. In 1991, Roger was honored by Chefs in America as Best Sommelier in New York. In 1995, he was honored as Best Sommelier by the New York Press, and in 2001, he was awarded Restaurant Wine & Spirits Professional of the Year by Santé Magazine. Most recently, in 2008, Roger was named Sake Samurai, a prestigious honor from The Japan Sake Brewers Association, a title currently bestowed to only 27 experts in the world, and only 8 outside Japan.

Prior to joining Porter House New York, Roger worked 16 years at famed Chanterelle Restaurant. At Chanterelle, in addition to providing guests with sensational wine pairings, he planned and coordinated sell-out wine dinners and explored and shared his remarkable knowledge of sakes. He was the Master Sommelier at Tse Yang, a restaurant noted for haute Mandarin cuisine with an acclaimed wine list, Restaurant Director at l’Ecole—the restaurant of the French Culinary Institute, and the Sommelier at Hotel Parker Meridien in New York.  Currently, Roger is an Adjunct Assistant Professor on Wine Education at the New York City College of Technology, CUNY.

This evening Roger will be pouring Anderson Valley Brut Sparkling Wine from Roederer Estate, which was generously donated by Maisons Marques and Domaines USA.

specialty libations

T h e Bro o kly n roas T i n G co M Pan y knows what makes brewed coffee and espresso great: sustainable, super-selective sourcing, fuel efficient and precision roasting, green packaging, human-powered distribution and unpretentious but expert service and training.

The only bells and whistles we use are on our delivery bikes. We know that keeping coffee simple makes it better almost all the time.

We also know that Brooklyn itself has a long, rich history of coffee innovation and appreciation dating back almost 200 years. We aim to build on the borough’s reputation for coffee excellence one mind-blowing pound at a time.

Come visit us weekdays between 9am and 5pm at our 25 Jay St. roastery in Dumbo.

T u T h i llT o w n s P i ri T s is New York’s first legal distillery since prohibition. Before Prohibition more than 1,000 farm distillers produced alcohol from New York grains and fruits. Now Tuthilltown distillers have revived that tradition by making high-quality, traditional batch-distilled spirits, once again made from locally grown products.

Tuthilltown opened for business in the Hudson Valley in 2005 and now produces a range of whiskeys including rye, single malt and bourbon. The acclaimed Hudson Baby Bourbon is the first bourbon to be made in New York.

The Hudson Whiskeys have created a stir both within the industry and bartending community, as well as among discerning consumers. Recent awards have included the American Artisan Distillery of the Year 2010- American Distilling Institute; Best New American Whiskeys 2010- Food & Wine magazine; American Craft Whiskey Distillery of the Year 2011- Whisky Magazine; Artisan Whiskey of the Year 2011- Whisky Guild; and Two Gold Medals 2011- San Francisco Wine and Spirits Competition

michael pollack Brooklyn Roasting

Company

san polino estate

San P o l i n o e s TaT e sits peacefully atop a hill, only minutes from Montalcino. The estate, while precious and intimate, commands breathtaking views of the surrounding valleys and hills of Southern Tuscany. Here Luigi Fabro and his lovely wife Katia Nussbaum nurture the earth to produce the revered Brunello wine, the premier expression of the Sangiovesi grape.

Gigi and Katia bought San Polino in 1990. Their belief, that “understanding biodiversity is a priority for safeguarding life on earth,” drives the ethos of San Polino wines. The vineyard is run on strongly biodynamic principles and is certified organic to European Union standards.

San Polino produces 15,000 bottles annually, 8,000 of which are Brunello di Montalcino. Chemicals have never been used on the property and needless to say, they do not use any pesticides, herbicides, or fungicides in the fields.This devotion to purity has produced medal winning wines of global critical acclaim. This wine tasting was generously donated by Christine and Kevin Hennessey.

WölFFer es TaTe v ine yarD is well known for its vibrant and elegant Chardonnays and rich, intense Merlots. The dry Rosé has become a favorite of New York City dwellers and summer Hamptonites. Wölffer’s exceptional méthode traditionelle Sparkling Brut is ideal for celebrations. Winemaker Roman Roth’s European roots shine in the classic Cabernet Franc. The popular Late Harvest Chardonnay ice wine is made from frozen grapes. These consistently well-balanced wines offer an elegant complement to a wide range of foods.

Located two hours from Manhattan, Wölffer Estate Vineyard welcomes guests year-round for tastings. The gracious 12,000-square-foot winery houses a tasting room and boutique, a state-of-the-art winemaking facility equipped with computerized stainless-steel tanks, laboratory, riddling rooms, bottling line, and a cellar to hold the wines before distribution, and in European tradition, barrel rooms constructed of high-vaulted caves and a wine library.

The tasting room at Wölffer Estate Vineyard offers table service as well as more informal tastings. French doors open onto a stone terrace that is bordered with hydrangeas and overlooks the vineyard, offering one of the most picturesque views in Hamptons wine country.

Leadership Loeb and Loeb, LLP HSBC Bank USA, N.A

Patrons Deloitte

Circle of Confusion

Deborah E. Cooper & Daniel S. Sternberg

June Eichbaum & Kenneth I. Wirfel

Sheila Heffron & Michael Rankowitz

Christine & Kevin Hennessey

Helen Lee-Warren & David Warren

Terry Meguid

Moody’s

PricewaterhouseCoopers

Karen & Tom Robards

Lisa & John Westlake

Chefs de CuisineWendy Banner

& Geoffrey Wiener

Covington & Burling LLP

Anne S. Dayton

Midge & John Folger

Carlie & Neal Garonzik

Janet & Alan Ginsberg

Joella & John Lykouretzos

Patricia Nooy & Roger Miller

Janet & David Offensend

Louise Parent & John Casaly

Susan & William Rifkin

The Saxe Family

Eileen Caulfield Schwab

Debbie & Jeffrey Stevenson

Nicole & David Wachter

Mary H. White, MD

Beth & Michael Wise

Barbara & Michael Zimmerman

Gala supporters Sous ChefsBigelow Drugs

JoAnn M. Beltempo

Alan S. Cohen

Larissa & Walter Drobenko

Eamon Walsh Inc.

Judith R. & Alan H Fishman

Barbara & Michael Gross

Harvest Distribution Inc.

Hudson Valley Bank

Karasyk & Moschella, LLP

Renee Khatami

Littman Krooks LLP

Arlene & Jerome Levine

Pamela & Jeffrey Lieberman

Elizabeth Lunbeck & Gary Gerstle

Roanne Mann & David Brodsky

Maisons Marques & Domaines USA

Charlotte Moss

Daniel Neff

Dr. Elsa Roe

Patricia Schaefer & Thomas Fahey

Robert Scheinman

Rose Marie J. Smith

Eamon Walsh Inc.

Cathy & Mark Weiss

Kathy & Bill Weigel

Chefs de PartieKevin Allard & Raymond Rosario

Ellen Banner

Ellen Bickal & Gary Bieber

Janet R. Bickal

Valerie Boom and Jim Gunderson

Alan H. Buchsbaum

Alberto S. Cocorpus & Dr. Michael Termini

Susan Cole

Dattner Architects

Eveline Erni & Gary Barton

Deidre Freeman

Sandy & Bernie Friedman

Friedman, James & Buchsbaum LLP

Sarah J. Foley

Susan Ginsburg & Jerry Webman

Susannah & Spencer Harrington

Ellen & John James

Karin S. Katz

Deborah & Andrew Morris

Lee Morrone

Elizabeth Ostrow & Andrew Buchsbaum

Joyce & Dan Pariser

Len & Mary Ann Policastro

David & Ilyse Schaefer

Amy & Josh Schindler

Sharon Stein

DonorsAgriturismo Restaurant

Marjory & Jeff Bauml

David Brodsky

The Burke Restaurant Group

Norka Diaz

Empire Merchants

Alice Harper & Lous Buonanno

Fresh Direct

Ivy & Alan Leibowitz

Carol B. Levin

Rachel & David Lipton

Matthew Marks

Nancy & Paul Novograd

Ramon Nunez

Jean Sheridan

Andrew Solomon

Gayle Spear & David Eisen

Union Square Hospitality Group

Zabar’s

sponsors

Karen & David Waltuck (co-chairs)

Wendy Banner* (co-chair)

& Geoffrey Wiener

Helen Lee-Warren (co-chair)

& David Warren*

Jana Agopian

Marcia & Michael D. Beck*

Ellen Bickal* & Gary Bieber

Kathleen B. Boak*

Sapna Champaneria

Deborah E. Cooper

& Daniel S. Sternberg

Larissa & Walter Drobenko

June Eichbaum & Kenneth I. Wirfel*

Carlie & Neal Garonzik

Susannah & Spencer Harrington

Christine Hennessey*

Birgit Schwarz-Hickey

Dr. Kristie P. Koenig* & John McKenna

Debra Morris

Elizabeth Ostrow & Andrew Buchsbaum

Patricia Nooy & Roger W. Miller*

Joyce Pariser

Cindy Pinter

Susan & William Rifkin

Karen* & Tom Robards

Phyllis K. Saxe

Patricia Schaefer

Amy & Josh Schindler

Eileen Caulfield Schwab*

Debbie & Jeffrey Stevenson

Michael Termini, PsyD

Lisa Westlake*

Barbara Wolf & Dagnall Folger

Barbara & Michael Zimmerman

* Denotes Cooke Board Member

Benefit committee and Board

a grand chefs’ tastinga grand chefs’ tasting to benefitT he Cooke Center for

Learning & Development

monday, may 2 , 2011 • guastavino’s, nyc

honoring hsbc bank usa, n.a.and christine & kevin hennessey

cooke center for learning and development475 riverside drive, suite 730 • new york, ny 10115 www.cookecenter.org • 212.280.4473