Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revoir M. Paul. Merci Bocuse!

Culinary News from The Culinary Institute of America

Rising Star Chef Addresses CIA Graduates

Hyde Park, NY – Bryce Shuman, a 2015 Food & Wine Best New Chef and 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)
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Media Contact:

Jeff Levine
Communications Manager

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 Singapore.

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