Culinary News from The Culinary Institute of America

Kwame Onwuachi Leads Contingent of Six CIA Alumni James Beard Award Winners

Rising Star Chef of the Year to be Guest Chef at New York Campus

Hyde Park, NY – Six graduates of The Culinary Institute of America were winners of James Beard Foundation Awards for 2019—considered the Academy Awards of the food world—and dining enthusiasts in the Hudson Valley will soon have an opportunity to meet and enjoy the cooking of one of the honorees. Kwame Onwuachi ’13 of Kith and Kin in Washington, DC, who took home the award for Rising Star Chef of the Year at the Beard Foundation’s Chef and Restaurant Awards ceremony on May 6, will be visiting the CIA’s Hyde Park, NY campus next week.

Chef Onwuachi returns to his alma mater on May 16 and 17. He will be signing copies of his new bestselling book, Notes from a Young Black Chef, followed by a cooking demonstration and talk, on Thursday, May 16 beginning at 8 p.m. in the CIA’s Danny Kaye Theatre. The public is invited and admission is free. The following day, he will be guest chef during lunch at The Bocuse Restaurant on campus, with a special menu he developed with the restaurant’s chef, CIA Assistant Professor Jason Potanovich ’96. The four-course prix fixe lunch is $39 and reservations can be made online or by calling 845-451-1012.

Chef Onwuachi’s honor marked the second straight year a CIA graduate won the Rising Star Chef of the Year award. Camille Cogswell ’13, pastry chef at Zahav in Philadelphia, received the award last year. Zahav was named Outstanding Restaurant this year.

Other CIA graduates who were big winners at this year’s gala James Beard event in Chicago were Lee Hanson ’87, chef and co-owner of Frenchette in New York City, named Best New Restaurant; Johnny Clark ’02, Best Chef: Great Lakes; and Michael Cimarusti ’91, Best Chef: West. Ten days earlier, at the organization’s Media Awards night, JJ Johnson ’07 won the award for Best Cookbook: American, as co-author of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day; and the late Fatima Ali ’11 was honored posthumously with a journalism award in the Personal Essay, Short Form category for her Bon Appétit column, “I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left.”


Photo Caption and Hi-Res Image:

Kwame Onwuachi as a student at The Culinary Institute of America in 2012. Onwuachi, the James Beard Foundation’s Rising Star Chef of the Year for 2019, is visiting the CIA’s New York campus on May 16 and 17. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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