Institute of Culinary Education hires first-ever sustainability director, and more
ASSOCIATIONS/ORGANIZATIONS:
U.S. Poultry & Egg Association (USPOULTRY), Tucker, Ga. Nath Morris was promoted to executive vice president – expo, responsible for the association’s International Poultry Expo (IPE) and the overall management of the International Production & Processing Expo (IPPE). Since joining USPOULTRY in April 2014, he has served as IPE sales director and subsequently vice president – expo. Morris has held several management positions in his 30-plus years working in the poultry industry. Prior to joining USPOULTRY, he was U.S. sales manager for Perdue Farms/Heritage Breeders.
The Institute of Culinary Education (ICE), New York
Chef Bill Telepan will join the school's faculty as the first-ever director of sustainability, where he will help develop a sustainability-focused curriculum for the next generation of chefs at ICE. In addition, he'll work in ICE's hydroponic garden and with local farms to source unique herbs and produce to enhance ICE students' culinary training and to teach students how to grow and harvest. Telepan will also work with ICE's chef instructors to implement a zero waste plan to reduce food waste in the school and develop a schedule of culinary demonstrations and events to showcase cooking techniques geared toward zero waste. Telepan is currently the executive chef of New York City's Oceana, as well as executive chef of Wellness in the Schools, a national non-profit devoted to healthy eating in public schools. Prior to Oceana, he enjoyed a 10-year run as chef-owner of Telepan, and was invited by Michelle Obama to join the Chef's Move! to Schools task force.