St. Helena, CA – Restaurateur and entrepreneur Pascal Rigo delivered the commencement address at The Culinary
Institute of America at Greystone on April 17. Mr. Rigo is the founder of La Boulange artisan cafés, with 23
locations in the Bay Area and Los Angeles. He is also senior vice president of
food for Starbucks, overseeing the entire bread and pastry program at more than
11,000 locations across the United States.
Mr. Rigo spoke to 44 recipients of associate
degrees in baking and pastry arts and culinary arts from the CIA’s California campus in St.
Rigo is the author of American Boulangerie, nominated for an International Association of Culinary Professionals Cookbook
Award in 2004. The native of Paillet, France holds a
business degree from the University of Bordeaux as well as a professional baker
certification in his home country.
Photo Caption and Hi-Res Image:
Starbucks executive and La Boulange founder Pascal Rigo speaks to graduates at the
California campus of The Culinary Institute of America on April 17. (Photo credit: Charles Gesell/CIA)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate degrees in culinary arts and baking
and pastry arts and bachelor's degree majors in management, culinary science,
and applied food studies, as well as certificates 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 48,000 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 New York, California, Texas, and Singapore.
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