Culinary News from The Culinary Institute of America

Sustainability Authority Barton Seaver Delivers Commencement Keynote

Alum Advises CIA Grads of the Importance of Contributing to Society

Hyde Park, NY – Sustainable seafood innovator and food policy influencer Barton Seaver returned to his alma mater on February 9 to deliver the commencement address at the New York campus of The Culinary Institute of America. During his remarks, he challenged the college’s newest graduates to accept their responsibility to sustain both the environment and people.

“A chef will always be more than the sum of the ingredients that we put on a plate,” Seaver told recipients of associate degrees in culinary arts and baking and pastry arts. “The role of a chef—and the success that will define your career—is how you act as a citizen and how you act as a neighbor.”

After graduating from the CIA in 2001, Seaver rose to become executive chef at top seafood restaurants, including the highly regarded Hook in Washington, DC. Esquire magazine named him its Chef of the Year in 2009. He brought his environmental consciousness to his menus, but eventually left the restaurant world to speak and write full-time about seafood, sustainability, and health.

Chef Seaver is now director of the Sustainable Seafood and Health Initiative for the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. In his position, Seaver spearheads initiatives to teach how our diet and menu choices can bring about healthier people and more secure food supplies. A fellow with the National Geographic Society, he has been named to the United States Culinary Ambassador Corps, a designation he uses to lead international conversations about sustainability and the role of food in public health.

Seaver is the author of seven books, including For Cod and Country, The National Geographic Kid’s Cookbook, and Two if by Sea: Delicious Sustainable Seafood, winner of a 2017 International Association of Culinary Professionals Cookbook Award. His newest book is American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea. During his visit to the CIA, Chef Seaver also held a book signing for students and the public.

The entire CIA commencement ceremony, including Chef Seaver’s address, can be seen online.


Photo Caption and Hi-Res Image:

Chef and sustainability advocate Barton Seaver delivers the commencement address at the New York campus of The Culinary Institute of America on February 9, 2018. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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