Culinary News from The Culinary Institute of America

Hudson Valley Chef with National Accolades Speaks to CIA Graduates

Crew’s Thomas Kacherski Stresses Discipline in Commencement Keynote

Hyde Park, NY – Thomas Kacherski, owner and executive chef of Crew Restaurant & Bar in Poughkeepsie, NY, spoke of the importance of discipline during his commencement address at the New York campus of The Culinary Institute of America on November 8. The native of nearby Hopewell Junction has been included on Best Chefs America’s list of top chefs four times and Crew has earned the Wine Spectator Award of Excellence every year since 2011.

“Whether you’re slicing, dicing mincing, or chopping, strive to work harder,” Chef Kacherski challenged the graduating class. “Strive to be better. Strive for perfection in everything you do. Constantly push yourself harder.”

Kacherski, a 2001 CIA graduate, builds relationships with farmers and scouts local markets to source fresh seasonal ingredients. His staff—including several fellow CIA alumni—shares his vision for a quality farm-to-table restaurant.

Just a few miles from campus, Crew is an approved location for CIA students to complete their required field experience and many have interned there over the years.

The entire CIA commencement ceremony, including Thomas Kacherski’s address to recipients of associate degrees in Culinary Arts and Baking & Pastry Arts, can be seen online.


Photo Caption and Hi-Res Image:

Thomas Kacherski congratulates a new graduate of The Culinary Institute of America during commencement exercises at the college on November 8, 2019. Kacherski, a 2001 CIA graduate, is the owner and executive chef of the highly regarded Crew Restaurant & Bar in Poughkeepsie, NY. (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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