Three-Time Beard Nominee Returns to Alma Mater

Chip Smith of The Simone Delivers CIA Commencement Address

Hyde Park, NY – Chip Smith, executive chef and co-owner of The Simone in New York City, was the graduation speaker at the New York campus of The Culinary Institute of America on November 11. The Simone brings fine countryside French cuisine to Manhattan’s Upper East Side. The 1993 CIA alumnus addressed students graduating with degrees in culinary arts and baking and pastry arts.

“It is so much more than food; it is my personal adventure,” Chef Smith told the graduates. “I am reminded every day of my time here at the CIA, and continue to find inspiration from so many chefs. Someday soon, I will be inspired by all of you.”

Chip Smith honed his skills working for big-name chefs such as Larry Forgione ’77, Jean-Louis Palladin, and Patrick O’Connell. Once he set out on his own, the accolades began streaming in. As chef and owner of Bonne Soirée in Chapel Hill, NC, he was a finalist for the James Beard Foundation Award as Best Chef: Southeast in 2008, 2009, and 2011 and his restaurant was named the best in the entire Raleigh, Durham, Chapel Hill “Triangle” by the News & Observer.

The praise followed the South Carolina native to New York. In the three years The Simone has been open, it has earned a three-star review from The New York Times, been called a destination restaurant by Forbes, and a Top Food Destination by New York magazine.

The entire graduation ceremony can be seen online.


Photo Caption and Hi-Res Image:

Three-time James Beard Foundation Award nominee Chip Smith ’93 speaks to graduates at the New York campus of The Culinary Institute of America on November 11, 2016. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_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 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 campuses in New York, California, Texas, and Singapore.

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Media Relations

1946 Campus Drive
Hyde Park, NY 12538-1499

845-451-1372

Media Relations
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-451-1372