Master Chef Who Cooked Around the World Tells CIA San Antonio Graduates That Education is a Lifelong Journey

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Jeff Levine
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San Antonio, TX – Fritz Gitschner, one of 68 Certified Master Chefs in the United States, delivered the commencement address at The Culinary Institute of America, San Antonio on July 2. Gitschner runs three Houston-area businesses: Trio catering, Culinary Blueprints consulting, and Nelly’s Caramelized Pecans. He was chef/owner of one of Houston’s top new restaurants last year, 60 Degrees MasterCrafted, which closed earlier this year.

“You’re not going to get very far in life based on what you already know. You’re going to advance in life by what you’re going to learn,” Chef Gitschner told associate degree recipients in culinary arts. “The question is not whether you can achieve your goals. The question is, are you willing to give it your all?”

The native of Austria completed his culinary apprenticeship in Vienna, then traveled the world, cooking in places as varied as Saudi Arabia and Aruba. After immigrating to the U.S., he became executive chef at the Houston Country Club in 1991, where he stayed for almost two decades.

Chef Gitschner represented the United States in the 2005 Bocuse d’Or, finishing ninth in the world at the renowned international competition. He is an inductee into the American Academy of Chefs, the honor society of the American Culinary Federation.

Photo Credit and Hi-Res Image:

Certified Master Chef Fritz Gitschner speaks to graduates of The Culinary Institute of America, San Antonio on July 2, 2015. (Photo Credit: CIA)
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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 48,000 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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