Culinary News from The Culinary Institute of America

Third Generation San Antonio Chef Speaks to CIA Graduates

San Antonio, TX – Cariño Cortez, project manager for La Familia Cortez Restaurants in San Antonio, delivered the commencement address at the San Antonio campus of The Culinary Institute of America on December 20.

A 2009 CIA graduate, Chef Cortez is a member of the third generation in the family business that began when her grandfather opened Mi Tierra Café y Panadería more than 75 years ago. It now includes four restaurants in the Market Square area. The latest is Viva Villa Taquería, which opened in 2015 to rave reviews.

Cortez has been a member of the San Antonio Leadership Organization of Professionals and the San Antonio Express-News community advisory board. She was named Top Chef of the Month by SA Monthly magazine.

The CIA San Antonio offers associate degrees in both culinary arts and baking & pastry arts. Graduates can then transfer to the college’s New York campus to complete bachelor’s degrees in Food Business Management, Culinary Science, or Applied Food Studies.


Photo Caption and Hi-Res Image:

CIA alumna Cariño Cortez, project manager for La Familia Cortez Restaurants in San Antonio, addresses culinary arts graduates at the Texas campus of The Culinary Institute of America on December 20, 2017. (Photo credit: Darren Abate/CIA)
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Media Contact:

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


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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