Staples graduates achieve great success in a dazzling variety of fields: Music. Theater. Engineering. Finance. Media. The law.
It’s what you’d expect from a high-achieving high school in an affluent suburb.
But — quietly, creatively and in high numbers — Staples alums are making their marks as chefs, caterers and restaurant owners too.
For over a decade, the school’s culinary program has been as dynamic as its academics, arts and athletics.
Recently, “06880” profiled Alison Milwe Grace. A highly regarded instructor — one of 3 formally trained chefs in the culinary department — and owner of a catering company, she reached the final round in the Food Network’s “Kitchen Casino.”
Josh Litvinoff
Last month, 4 of Cecily Gans’ former students earned degrees from Johnson & Wales University‘s prestigious culinary program. Kelly Powers, Becca Nissim, Brandon Hans-Lemus and Josh Litvinoff now move on to the next stage in exciting careers.
Josh — who joined Kelly in starting a college catering and demonstration business — says it would not have happened without Gans’ help and guidance.
“She continues to check in on us,” he notes. “She even comes to Providence to catch up.”
Gans is proud of her 4 former students. Kelly — who worked with Bill Taibe at The Whelk — honed her writing skills at Staples, then began a Culinary Journalism Club at JWU. Josh completed his senior year in high school and 1st year of college at the same time. Brandon did an internship at the Dressing Room, stoking the passion first ignited in the Staples kitchen.
Gans calls JWU “the right fit” for all 4. One reason: the support given to them in Westport by this “very progressive, very supportive school system.”
The Staples curriculum is “college-level,” she says. “We individualize the program to meet every student’s needs. There’s baking and pastry. In Culinary II we do international and American regional cooking, in a professional setting. We work with the Farmers’ Market. We stay current, and pay a lot of attention to local and seasonal foods. So students who go on to culinary school have a great foundation already.”
Cecily Gans and her culinary students prepare to enjoy one of their own meals. (Photo/Ben Reiser for Inklings)
Gans cites other graduates. Alex Burger is cooking at 1 of the top 50 restaurants in Asia. Jose Olmeda works with a leading Philadelphia chef. John Nealon, his wife Sophie Potash and Rob Krauss opened the highly regarded Fortina in Armonk, New York. Kat Leong was most recently the catering director at Carnegie Hall.
Other graduates are pursuing related careers, like nutrition.
“If that’s what’s in their heart, we help set them up for success,” Gans says. “That’s our goal. We want to see them find their passion, thrive and feel fulfilled.”
Most of Gans’ students, of course, do not go on to culinary school, or careers in that field. That’s fine. She is happy to give them a lifelong appreciation for food — and the knowledge of how to prepare it.
“This is an incredible school system,” Gans says. “Like everyone else here, I’m glad I can help kids figure out their next steps.”
