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New York, NY — Peter Kump's New York Cooking School held the inaugural meeting of it's new Chefs' Advisory Council on Monday, January 29th, 2001. The school's President, Rick Smilow, has assembled a dozen of the east coasts' premier chefs for the purpose of creating an industry council that will help shape the school’s highly regarded diploma programs.

“Peter Kump’s has always been a fabulous institution and over the last five years they have really been committed to taking the school and its facilities and curriculum to a higher level,” says Chef Michel Nischan. “With the growing need for good staff in the restaurant industry, it is a win/win proposition for a chef to partner with a school.”

The participating members of the Chefs' Advisory Council include the following:
• Lydia Bastianich, exec chef - Felidia
• Daniel Boulud, exec chef - Restaurant Daniel
• Scott Campbell, exec chef – Avenue
• Rocco DeSpirito, exec chef - Union Pacific
• Claudia Fleming, pastry chef - Gramercy Tavern
• Kerry Heffernan, exec chef - 11 Madison Park
• Joe Murphy, pastry chef - Gotham Bar & Grill
• Michel Nischan, exec chef – Heartbeat
• Marcus Samuelsson, exec chef - Aquavit
• Michael Schlow, exec chef - Radius (Boston)
• Katy Sparks, exec chef - Quilty's

This talented group of advisors will share their knowledge and perspective through round table discussions and problem solving meetings. Their collective ideas will ultimately help shape and enhance the school's career programs. School President Smilow says: "We have always gotten industry advice on an informal basis, now we are looking for the feedback, advice and experience of this group on a formal basis."

I have always been a big supporter of education and Peter Kumpís makes the necessary foundation of culinary education accessible to people,î says Chef Bill Telepan. ìThe schoolís close ties to chefs creates a curriculum that addresses the real skills people need to be in business.î Among the group, Scott Campbell and Claudia Fleming are Peter Kump's graduates.

Founded in 1974, Peter Kump's New York Cooking School is one of the leading culinary institutions in America, offering three accredited professional diploma programs in �������� Arts, Pastry & Baking Arts and �������� Management. The school also runs the most extensive recreational cooking program in the nation. Located in the heart of New York City at 50 West 23rd Street, the school has over 26,000 square-feet of space that includes nine teaching kitchens, classrooms and demonstration spaces. The school is open, day and night, 355 days a year. Peter Kump's uses the extraordinary resources of the world's top restaurant city to bring the best teachers, cookbook authors, externships and job placements to their students.