Tom Macrina ’76 Returns
to Alma Mater to Deliver Commencement Address
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Certified Executive Chef Tom Macrina, president of the American Culinary
Federation (ACF), challenged new graduates of The Culinary Institute of America (CIA) to stay on track in pursuit of success. Chef Macrina, a 1976
CIA graduate, was commencement speaker at the college’s Hyde Park, NY campus on Friday, June 13, 2014.
“All things come full circle,” said Chef Macrina, who is also
executive chef and product specialist manager for US Foods in Philadelphia, PA.
“I sat in your seat years ago. Here I am now, honored to be speaking at your commencement
ceremony.”
After graduating from the CIA, Macrina worked as an executive
chef at hotels and resorts in Missouri and Pennsylvania before assuming his current
position with US Foods in 2011. Among his many career honors, he has earned the
Chef Professionalism Award, Award for Culinary Excellence, and multiple President’s
Medallions, all from the ACF. He is an inductee into the organization’s honor society,
the American Academy of Chefs.
“Chart your career path and set your goals,” Chef Macrina advised
74 recipients of associate degrees in culinary arts and baking and pastry arts. “Evaluate your progress regularly, and when you see yourself drifting
away from your ambitions, take corrective action. Be secure in knowing that your
destiny will be attainable, because you have adequately prepared.”
In addition to his involvement with the ACF, Chef Macrina is
an active member of the National Restaurant Association, Chaîne des
Rôtisseurs, Escoffier Society of Chicago, and Pennsylvania
Restaurant & Lodging Association’s Brandywine Chapter.
Photo Caption and Hi-Res Image
Tom Macrina '76 (center) celebrates with 2014 graduates of The
Culinary Institute of America, Jonathan Ong (left) and Patrick Owens following commencement
at the CIA's Hyde Park campus on June 13, 2014. Chef Macrina, president of the American
Culinary Federation, was the keynote speaker at the graduation ceremony. (Photo credit: Al Nowak/CIA)
View hi-res image >
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 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.
The American Culinary Federation, Inc. (ACF), established in 1929, is the standard
of excellence for chefs in North America. With nearly 20,000 members spanning 200
chapters nationwide, ACF is the culinary leader in offering educational resources,
training, apprenticeship and programmatic accreditation. In addition, ACF operates
the most comprehensive certification program for chefs in the United States, with
the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry
Chef® and Certified Culinary Educator® designations accredited by the National Commission
for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative
for the United States in major international culinary competitions, and to the Chef
& Child Foundation, founded in 1989 to promote proper nutrition in children
and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.
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