One of America's Best New Chefs Speaks to CIA Graduates

 

Alex Stupak Returns to Alma Mater to Deliver Commencement Address

Media Contact:

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

Hyde Park, NY – Alex Stupak, one of Food & Wine magazine's Best New Chefs for 2013, delivered the keynote address at commencement ceremonies at The Culinary Institute of America's Hyde Park, NY campus on Friday, September 6, 2013. Stupak is the executive chef and owner of Empellón Taqueria and Empellón Cocina in New York City.

The 2000 graduate of The Culinary Institute of America first made a name for himself as a pastry chef, before returning to the savory side of cooking three years ago with his Mexican concepts. He was named Best Pastry Chef by Boston magazine in 2003 and one of the Top Ten Pastry Chefs in America by Pastry Art & Design in 2008 and by Dessert Professional in 2009.

Chef Stupak's advice to 61 recipients of associate degrees in culinary arts and baking and pastry arts included finding a mentor. "Look for a model of what you want to achieve one day. For me that is someone who has done something unique that not everyone can do," Stupak said, citing fellow CIA alumni Grant Achatz '94 and Ken Oringer '89 as his models. "The passion those chefs have has stayed with me through the years."

Stupak chose fine Mexican cuisine when opening his own restaurant because "Mexico and all of Latin America are the future. The world is starting to shine a spotlight on those cuisines because they are fascinating and ancient."

At age 33, he is working toward achieving his career goal of having the first ever Michelin Guide three-star Mexican restaurant. He appears well on his way, as Empellón Cocina was a finalist for the 2013 James Beard Foundation Award for Best New Restaurant in the country.

Photo Caption and Hi-Res Image

Dr. Tim Ryan, president of The Culinary Institute of America, congratulates Alex Stupak '00 following Chef Stupak's commencement address at the college's Hyde Park, NY campus on September 6, 2013. (Photo credit: CIA/Phil Mansfield)
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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