Culinary News from The Culinary Institute of America

Chef/Partner of Boston’s Hottest New Restaurant Returns to Alma Mater

Jeremy Sewall ’92 holds a cooking demonstration for students.

Jeremy Sewall ’92 Speaks to Graduates and Holds Cooking Demo

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Jeff Levine
Communications Manager

Hyde Park, NY – Jeremy Sewall, executive chef of three popular Boston-area restaurants, reminded graduates of The Culinary Institute of America that their education will open doors, but they still need to put in the hard work and push themselves to be their best. Chef Sewall delivered the commencement address at his alma mater in Hyde Park, NY on October 17, the day after holding a cooking demonstration on campus attended by more than 100 students.

Sewall is partner and executive chef of Boston’s Row 34 and Island Creek Oyster Bar, and owner and executive chef of Lineage in Brookline. Row 34, which opened in 2013, has already been named one of America’s 25 Best Restaurants by GQ and one of the 50 Best Restaurants in the country by Bon Appétit.

“Expect to be your own source of motivation,” said Chef Sewall, who grew up practically in the shadow of the CIA in Lagrangeville, NY. “Don’t look for rewards or praise from the outside. It may happen, and that’s great. But cooking while working for praise or ‘stars’ will only leave you empty at the end of the day. No one will know but yourself if you’re doing your best.”

After graduating in 1992, he remained at the CIA to serve a fellowship in the fish kitchen, learning all he could about seafood. He later cooked in London and Amsterdam, as well as in Maine and California, before opening his own restaurant, Lineage, in 2006.

“Remaining humble and focused can only make you a better cook, and certainly a better part of any team,” Chef Sewall advised the 65 associate degree recipients.

A finalist for the 2000 James Beard Foundation Award for Rising Star Chef, Sewall is co-author of The New England Kitchen: Fresh Takes on Seasonal Recipes and author of Fishing for Real with Jeremy Sewall: A Guide to Identifying, Purchasing, and Cooking Seafood in Your Home.

The full graduation ceremony can be seen online.

Photo Captions and Hi-Res Images

Photo 1 (top photo): Jeremy Sewall ’92 speaks to graduates of his alma mater, The Culinary Institute of America, on October 17, 2014. (Photo credit: Al Nowak/CIA)
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Photo 2: Jeremy Sewall ’92 holds a cooking demonstration for students at The Culinary Institute of America on October 16, 2014. Sewall, partner and executive chef at Boston's Row 34 and Island Creek Oyster Bar and chef/owner of Lineage in Brookline, MA, gave the commencement address at the college the following day. (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, culinary science, and applied food studies, 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 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, 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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