Culinary News from The Culinary Institute of America

Dirt Candy’s Amanda Cohen is Commencement Speaker at the CIA

Hyde Park, NY – Amanda Cohen, chef and owner of New York City’s award-winning Dirt Candy restaurant, was commencement speaker at The Culinary Institute of America on May 27. The vegetable-focused Dirt Candy, on Manhattan’s Lower East Side, has earned many accolades over the years, including being named one of the best vegetarian restaurants in America by Food & Wine magazine. Earlier this year, it moved to a new location with nearly five times the space as the original restaurant that opened in 2008.

The first vegetarian chef to compete on Iron Chef America, Cohen was named to the 2016 Nation’s Restaurant News “Power List.” Among her other honors, she was a semifinalist for the James Beard Foundation Award for Best Chef: New York City in 2014, was named to the Mother Nature Network’s “40-Under-40” list in 2010, and won the Sustainability Award from in 2009.

Chef Cohen is the author of Dirt Candy: A Cookbook, the first graphic novel cookbook published in North America. Her blog, which ran from 2008 to 2014, was a must-read for both food professionals and food enthusiasts. The native of Ottawa, Ontario is a member of the CIA’s Menus of Change Sustainable Business Leadership Council.

Amanda Cohen spoke to 76 recipients of CIA associate degrees in culinary arts and baking & pastry arts. The entire graduation ceremony can be seen online.

Photo Caption and Hi-Res Image:

Amanda Cohen of New York City’s Dirt Candy spoke to graduates of The Culinary Institute of America on May 27, 2016. (Photo credit: CIA/Phil Mansfield)
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Jeff Levine
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 49,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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