San Diego’s Chef of the Year Addresses Commencement
Challenges Graduates to Find a Mentor, Then Become One
Hyde Park, NY – William Bradley, U-T San Diego’s
2014 Chef of the Year and the director
and executive chef of Addison
at San Diego’s Grand Del Mar Resort,
advised graduates of The Culinary Institute of America to continue
learning from mentors, then become a mentor for the next generation.
Chef Bradley delivered the commencement address at the CIA’s New York campus on March 6.
“You can learn from anyone at any given time. So always keep
an open mind and remember you do not know it all,” Bradley told 68 recipients
of associate degrees in
culinary arts and baking and
pastry arts. “When you’ve reached the peak in your careers, it’s time to
give back to the generation of chefs that follow yours. You’ll be surprised at
how rewarding it will truly feel.”
Chef Bradley is a semifinalist for the 2015 James Beard Foundation
Award for Best Chef: West and Addison is a candidate for the Outstanding Wine
Program award. A three-time nominee for James Beard Rising Star Chef, Bradley
has been executive chef at Addison since its opening in 2006, when he was named
Rising Star Chef by the Arizona Republic. The restaurant was honored among “America’s Best New Restaurants” in 2007 by Esquire magazine.
The San Diego native also serves as culinary director of The
Grand Del Mar’s Bijou French Bistro, which opened in 2014 in nearby La Jolla,
The entire graduation ceremony can be seen at online.
Photo Caption and Hi-Res Image
William Bradley speaks to graduates of The Culinary
Institute of America on March 6. Chef Bradley is a semifinalist for the 2015
James Beard Foundation Award for Best Chef: West, and a three-time nominee for
the James Beard Rising Star Chef Award. (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 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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