Bridget McCall to Graduates at Her Alma Mater: Believe in Yourselves
Hyde Park, NY – Bridget McCall, the corporate vice president of strategy and innovation for Mitsui Foods, returned to her alma mater as commencement speaker at the New York campus of The Culinary Institute of America on September 6.
“Believe in yourselves,” McCall advised the newest CIA graduates. “This is an industry where you can do anything you want to do. But it comes (from) inside and it comes from you.”
Ms. McCall heads business innovation and new product development for her company’s international food division. She was previously national account sales manager for Nestlé Professional and has experience in marketing, event planning, and catering for leading foodservice organizations like Lackmann Culinary Services, The Food Group, Sodexo, Marriott Management Services, and Abigail Kirsch.
The 1992 CIA graduate says she looks to hire fellow alumni because of the value of a CIA education. “Quite frankly you guys are the best of the best,” Ms. McCall said. “When I’m hiring and I see someone is a CIA graduate, it eliminates a lot of the questions I need to ask.”
Ms. McCall is a former board member of Women Chefs and Restaurateurs and executive board member of the American Culinary Federation (ACF) Long Island Chapter. She was a recipient of an ACF Northeast Presidential Medallion in 2013.
The entire CIA commencement ceremony, including Ms. McCall’s address to recipients of associate degrees in Culinary Arts and Baking & Pastry Arts, can be seen online.
Photo Caption and Hi-Res Image:
CIA graduate and foodservice executive Bridget McCall ’92 speaks to graduates at the New York campus of The Culinary Institute of America on September 6, as CIA President Tim Ryan listens. (Photo credit: CIA/Phil Mansfield)
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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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, 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 more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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