Culinary News from The Culinary Institute of America

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 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: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Manager

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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