Gary Doolen, a graduate of the class of 1957, was recognized as an outstanding senior, class president, and valedictorian. At Purdue University he received a BS in Engineering Science with highest distinction in 1961, MS in Physics in 1964, Ph.D. I Physics in 1967, and had received a National Science Foundation Fellowship for the years 1961-1967. Mr. Doolen is a member of several societies, the American Physical Society – Divisions of Atomic, Molecular and Optical; Physics, Biological Physics, Chemical Physics, and Computational Physics; Fluid Dynamics, Nuclear Physics, and Plasma Physics; APS Division of ComputationalPhysics, Secretary/Treasurer 1993-1995, Chair/Vice Chair 1997-1999; Society for Industrial and Applied Mathematics; American Nuclear Society; and American Association for the Advancement of Science. From 1967-1969, he was a National Academy of Science/National Research Council Research Associate at Goddard Space Flight Center. From 1969-1975, he was at Texas A & M University, Department of Physics. Since 1975, Mr. Doolen has been at Los Alamos National Laboratory working on a wide range of research which includes fluid dynamics, nuclear physics, atomic physics, plasma physics, magnetohydrodynamics, neural networks, nanotechnology, lattice gas and lattice Boltzmann methods, and nonlinear mathematics. His positions at Los Alamos include Senior Scientific Editor for Defense Research Review; Deputy Director for the Center for Nonlinear Studies, 1989 and 1990; Acting Director for the Center, 1991-1994; and Project Leader for Accelerator Driven Transmutation Technology, 1996-1997; and Complex Systems Group Leader in Theoretical Division since 1994.

Michael Taus, a graduate of the class of 1986, is the chef/owner of Zealous Restaurant located at 419 W. Superior in Chicago. Michael attended the Culinary Institute of America and interned at Pierre Pollin’s Le Titi de Paris in Arlington Heights. After graduation, he worked in Charlie Trotter’s kitchen. This experience had a great influence on his career. Next he spent a year in Los Angeles at Joachim Splichal’s Patina and after a day working at Patina, he would spend time experimenting at a friend’s Thai-Philippino restaurant. In 1993, Michael returned to Chicago and opened Zealous in Elmhurst. His restaurant earned an honorable recognition in Chicago Magazine’s “Best New Restaurants” section in 1994. To add a new challenge, soon he moved his restaurant to the River North area. In addition to recognition from many culinary magazines, Zealous has been awarded 3 ½ stars from the Chicago Tribune and 4 stars from the Chicago Social. Michael is also involved with the March of Dimes West Suburban Chef’s Auction, Share Our Strength’s Taste of the Nation, and Meals on Wheels’ Celebrity Chef’s Brunch. As a member of the James Beard Foundation, he raised more than $30,000 with his annual “Friends of James Beard” benefit dinner. Michael is a perfectionist and is comfortable doing everything from preparation to clean up.

Colette Peters, a graduate of the class of 1969, is the owner of Colette’s Cakes, which is a specialty cake company in New York. Ms. Peters received her Master’s degree in painting from the Pratt Institute. While she was a designer for Tiffany and Company, she was asked to create cakes for the books Tiffany Taste and The Tiffany Wedding. Now Colette is the author of four books, Collette’s Cakes: The Art of Cake Decorating, Colette’s Christmas, Colette’s Wedding Cakes, and Colette’s Birthday Cakes. Bette Midler, Donald Trump, Al Pacino, Joan Rivers, and Sam Donaldson are a few of the celebrities who enjoy Colette’s cake creations. She created a wedding cake for Marie-Chantal Miller and Prince Pavlos of Greece, and later reproduced the cake for an appearance on the Oprah Winfrey Show. In 1997, she created edible Christmas scenes for New York Tiffany & Company, and in 1998, she created edible winter scenes for three mantelpieces in the White House. Her cakes have been featured in publications such as The New York Times, Food & Wine, Brides, Town and Country, and many more. When she began teaching in 1990, she traveled through the United States and England sharing her cake designing skills. Colette has also been a guest on many television shows including Good Morning America, Chef du Jour, and the Today Show. Colette has earned the Grand Prix de Paris Award and three gold medals from the Societe Culinaire Philanthropique. Colette is a member of the Baker’s Dozen East, The International Cake Exploration Society, and the New York Women’s Culinary Alliance. Soon she plans to open her own school.

Katy Kampschroeder Moore, a graduate of the class of 1985, is a producer for the 10 p.m. news at NBC5. At Marquette University in Milwaukee, Wisconsin, she received her BA in communications with a double major of Broadcast Communications and Political Science. From 1989 to 1990, she was a TVNews Assignment Editor at WISN TV in Milwaukee. From 1990 to1992, she went to Green Bay where she produced local newscasts and specials for WBAY TV. From 1992 to 1994, Ms. Moore was a TV news producer for WFTV TV in Orlando, Florida, where she produced live coverage of the Space Shuttle launches from the Kennedy Space Center. She also was instrumental in expanding their morning weekend newscasts. Moving back to the Chicago area, she was a TV News Producer-Writer for WBBM TV. From 1995 to the present, Ms. Moore has been a TV news producer for WMAQ. While at WMAQ she produced the top-rated newscast in the November 2001 and the February 2002 ratings periods. She was voted producer of “Best Newscast” by the Associated Press of Illinois, and was twice nominated for the local Emmy Award.