Hyde Park, NY – World-renowned
restaurateur and culinary entrepreneur Claus Meyer spoke to graduates of The
Culinary Institute of America during commencement ceremonies at the college’s New York campus on October 20. Considered the
pioneer of the New Nordic Cuisine movement, Chef Meyer is co-founder of Noma in Copenhagen, Denmark, rated Best Restaurant in the
World four times on the World’s 50 Best Restaurants list.
“Every defeat you encounter is a chance to improve your game
and to redefine your mission,” Chef Meyer advised recipients of CIA associate
degrees in culinary arts and baking and
pastry arts. “Life is full of win-win scenarios and potential partnerships.
Reaching out for the least obvious ones has been for me an extremely rewarding
Studio, the newest Copenhagen restaurant from the 53-year-old
native of southern Denmark, earned a star in the Michelin Guide just four months after opening. The restaurant in his
Great Northern Food Hall in New York City’s Grand Central Terminal, Agern, also holds a Michelin star.
Also committed to philanthropy, Chef Meyer’s Melting Pot
Foundation USA last year launched the Brownsville Community Culinary Center in
Brooklyn, a community center, eatery, and cooking school offering free culinary
training and healthy, accessible cuisine to neighborhood residents.
The entire CIA graduation ceremony, including Mr. Meyer’s keynote
address, can be seen
Photo Caption and Hi-Res Image:
Chef and restaurateur Claus Meyer addresses graduates of The
Culinary Institute of America on October 20, 2017. Chef Meyer is a pioneer of the
New Nordic Cuisine movement, co-founder of the world-famous Noma in Copenhagen, Denmark, and creator of the Great Northern Food Hall in New York
City’s Grand Central Terminal. (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 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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