Culinary News from The Culinary Institute of America

Gourmet Food Purveyor Ariane Daguin Speaks to Graduates at The Culinary Institute of America

Hyde Park, NY – Ariane Daguin, owner and CEO of the gourmet food supplier D’Artagnan, was keynote speaker at commencement exercises at the New York campus of The Culinary Institute of America on March 24. Daguin is considered a mother of modern food culture for introducing sophistication to American cuisine since founding D’Artagnan in 1985.

The daughter of renowned French chef André Daguin, Ariane took another route toward success in the food world. She put her New Jersey-based company at the forefront of the organic food movement in the United States, becoming a leader in the sales of organic, free-range chicken and humanely raised veal.

Among her career accolades, Ms. Daguin was honored as one of the Best 50 Women in Business by NJBIZ in 2015 and one of the Most Creative People in Business by Fast Company in 2014. She was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America in 1994 and received a Lifetime Achievement Award from Bon Appétit magazine in 2005. Her native France has named her both Officier in the Ordre National du Mérite and Chevalier in the Ordre National de la Légion d’Honneur.

Ms. Daguin spoke to 62 recipients of CIA associate degrees in culinary arts and baking & pastry arts. The entire graduation ceremony can be seen online.

Photo Caption and Hi-Res Image:

D'Artagnan founder, owner, and CEO Ariane Daguin delivers the commencement address at the New York campus of The Culinary Institute of America on March 24, 2016. (Photo credit: CIA/Phil Mansfield)
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 49,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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