Daniel Boulud to CIA Graduates: Being a Chef is More than Cooking
Chef-Restaurateur Named Honorary Alumnus
Hyde Park, NY – World-famous chef and restaurateur Daniel Boulud told graduates
of The Culinary Institute of America (CIA) that to be successful in the
restaurant world takes cooking skills—and a whole lot more. Chef Boulud was the
commencement speaker at the college's Hyde Park, NY campus on Friday, December
20. During the ceremony, CIA President Dr. Tim Ryan proclaimed Boulud an honorary
alumnus of the college.
"Your CIA degree is a valuable asset in the industry. You can
be proud of the hard work, time, and effort you have put into your education,"
Boulud advised 47 recipients of associate degrees in culinary arts and baking
and pastry arts. "You will soon be a chef. To be great at it, you also need to
know what it takes to be a sommelier, accountant, contractor, nutritionist,
designer, HR director, food safety expert, farmer, butcher, fisherman, and
scientist. And sometimes even a therapist."
A native of Lyon, France, Chef Boulud is currently based in
New York City. His restaurant management company, The Dinex Group,
consists of 13 highly respected and successful restaurants around the
world. His eponymous flagship, DANIEL, is one of only seven New York City restaurants with a
coveted three-star Michelin Guide rating and was included on this year's list of the World's 50 Best Restaurants.
Chef Boulud started his culinary career as an apprentice in
a two-Michelin-star restaurant at age
14. A year later, he was working for the legendary Paul Bocuse.
"To become one of the best, you have to work with the best," he told graduates.
As part of Boulud's longstanding philosophy to
nurture culinary talent and build careers, DANIEL is one of seven Dinex restaurants where CIA students can complete their
required externship field experience.
In September, Chef Boulud was commencement speaker at the
CIA's only international campus in Singapore, where he inspired 37 students
earning their bachelor's degrees in culinary arts management.
Photo Caption and Hi-Res Image
Photo 1: Renowned
chef-restaurateur Daniel Boulud speaks to graduates of The Culinary Institute
of America on December 20, 2013 as CIA President Tim Ryan looks on. (Photo credits: CIA/Phil Mansfield)
View hi-res image >
Photo 2: Graduating
students at The Culinary Institute of America give a standing ovation to Daniel
Boulud as he is proclaimed an honorary alumnus of the college during
commencement ceremonies at the Hyde Park campus on December 20, 2013. (Photo credits: CIA/Phil Mansfield)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini,
Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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