Hyde Park, NY – Fany Gerson, a graduate of The
Culinary Institute of America and one of this country’s leading authorities on Mexican
desserts, was the commencement speaker at her alma mater on March 2. Gerson is the chef and owner of two New York City-based
confectionery businesses: La Newyorkina, which
focuses on artisanal Mexican frozen treats and sweets; and Dough, a gourmet doughnut
shop with flavors inspired by Latin American ingredients and culture.
Chef Gerson graduated from the CIA
in 1998 and cooked in three-Michelin-star
restaurants in both Spain and the United States, including New York’s Eleven
Madison Park. After spending a year in her native Mexico researching and
writing her first book, My Sweet Mexico, Gerson returned to the U.S. to launch her businesses.
La Newyorkina began in 2010 as a
street cart selling paletas, which are traditional
Mexican ice pops. After expanding to several carts and gaining popularity, she
opened La Newyorkina as a brick-and-mortar in
Manhattan’s West Village in 2016. Dough, which was also founded in 2010, now has
locations in Brooklyn, Manhattan’s Flatiron District, and in food hall kiosks.
My Sweet Mexico was nominated for a James Beard Foundation Award in 2011 for Best Baking and
Pastry Cookbook. Chef Gerson is also the author of Paletas: Authentic Recipes for Mexican Ice Pops,
Shaved Ice & Agua Frescas and Mexican Ice Cream: Beloved Recipes and
The entire CIA commencement ceremony, including Chef Gerson’s address to recipients of associate degrees in baking & pastry arts and culinary arts, can be seen online.
Photo Caption and Hi-Res Image:
chef/owner of La Newyorkina and Dough, delivered the
commencement address at the New York campus of The Culinary Institute of America
on March 2, 2018. The CIA graduate is also the author of three books, including
the James Beard-nominated My Sweet
Mexico. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
About The Culinary Institute of America:
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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