The Culinary Institute of America

Chef of seven Washington, DC restaurants speaks at CIA commencement

Contact:

Jeff Levine
Media Relations
845-451-1372 tel
845-451-1067 fax
j_levine@culinary.edu

Hyde Park, NY, May 7, 2007 – José Andrés, known for bringing both traditional and modern Spanish cuisine to America, addressed graduates of The Culinary Institute of America (CIA) during commencement exercises on Friday, May 4, 2007.

"Thanks to the CIA and these graduates, America is spreading good gastronomy and good food around the world," Chef Andrés said.

Andrés is executive chef and owner of seven tapas restaurants in the Washington, DC area, including Jaleo, Café Atlantico, and Minibar by José Andrés. He trained under Ferrán Adriá, a pioneer in the molecular gastronomy movement, at El Bulli in Spain, widely considered one of the world's best restaurants.

"There are only two kinds of cooking: good and bad," Chef Andrés told 90 recipients of associate degrees in Culinary Arts and Baking and Pastry Arts. "Tradition and modernity don't need to fight each other. Today's traditional food was modern 100 years ago; and today's modern food will become traditional."

During his visit to campus, Chef Andrés also offered a cooking demonstration in front of a packed theater of CIA students.

---

Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. For more information, visit the CIA Web site at www.ciachef.edu.

# # #

Are you a member of the media and not on our mailing list? Sign up to receive our press releases—including any hi-res images—via e-mail.