Almost 200 Graduate from The Culinary Institute of America in Two Ceremonies
Hyde Park, NY – In
a pair of commencement ceremonies at the New
York campus of The Culinary Institute of America, 198 new graduates
launched careers in the exciting food world. On April 14, National Restaurant
Association Chairman Joseph Kadow was the keynote
speaker at the baccalaureate graduation, where 115 students received their
diplomas in Management,
Culinary Science, and Applied Food Studies. The following day, 83
recipients of associate degrees in Culinary Arts and Baking & Pastry Arts
heard from Phillip Foss, executive chef and owner of EL Ideas in Chicago.
In addition to his role with the National Restaurant
Association, Mr. Kadow is executive vice president
and chief legal officer for Bloomin’ Brands—the
parent company of Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse and Wine Bar.
“A few of you are going be rich and famous. Some more of you
will just be rich. But I think all of you will all be happy,” Kadow said. “You have found what you love to do, so you are
already in the very small percentage of very lucky people. And if you can find
a way to make a living at it, you’ve hit the jackpot.”
Foss, a 1991 CIA graduate, combines classical cooking
techniques with innovative thinking at his Michelin-starred
EL Ideas, located on a dead-end street next to a Chicago train yard. Guests at
the 28-seat restaurant are encouraged to interact with the chefs who are preparing
their adventurous meals. He was recently featured in Plate magazine as one of 30 Chefs to Watch and his restaurant has
been honored as Best New Restaurant by Chicago magazine and Best Restaurant by Chicago
Reader while earning three stars from the Chicago Tribune.
The full bachelor’s and associate degree ceremonies are archived
at LiveStream.com and can be viewed online. Due to its rolling enrollment
schedule, the CIA’s New York campus holds 16 associate degree and three baccalaureate
degree graduations each year.
Photo Caption and Hi-Res Image:
Graduation at The Culinary
Institute of America. (Photo credit:
View hi-res image >
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and enthusiasts.
Its worldwide network of 48,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
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