Hyde Park, NY – Bryce
Shuman, a 2015 Food & Wine Best
New Chef and StarChefs.com New York
City Rising Star Chef, spoke to graduates of The Culinary Institute of America at
the college’s New York campus on March 24.
Shuman was executive chef at the Michelin-starred Betony in New York City for its entire
three-and-a-half year run. Before that, he was sous chef and executive sous
chef at Eleven Madison Park. During his six years there working with Daniel Humm, the restaurant held three Michelin stars, earned a four-star review from The New York Times, and was ranked in the top five among the S.
Pellegrino World’s 50 Best Restaurants.
An active supporter of food-related charitable
organizations, Chef Shuman is a supporter of the Careers through Culinary Arts
Program (C-CAP), No Kid Hungry, and Cookies for Kids’ Cancer.
The entire graduation ceremony, including Chef Shuman’s
address to recipients of CIA associate
degrees in culinary arts and baking and pastry arts, can be seen online.
Photo Caption and Hi-Res Image:
Chef Bryce Shuman (left) with Dr. Tim Ryan, president of The
Culinary Institute of America. Chef Shuman was commencement speaker at the
CIA's New York campus on March 24, 2017. (Photo
credit: CIA/Phil Mansfield)
View hi-res image >
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 degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The CIA has locations in New York, California, Texas, and
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