Rising Star New York Chef George Mendes is Commencement Speaker at his Alma Mater

Hyde Park, NY, January 24, 2012 – George Mendes, chef/owner of the acclaimed Aldea restaurant in New York City and one of Food & Wine magazine's Best New Chefs for 2011, returned to his alma mater on Friday, January 20, 2012 with words of inspiration for the newest class of fellow graduates of The Culinary Institute of America (CIA).

"Take a moment on a daily basis to appreciate your craft, your métier. Respect it. Love it," Mendes advised 52 recipients of associate degrees in culinary arts and baking and pastry arts. "Take the time to wake up early in the morning and breathe in the fresh vegetables at the farmers' markets. That should be inspiration enough."

After graduating from the CIA in 1992, Chef Mendes continued to hone his craft, doing stages with European Michelin-star chefs Roger Vergé, Alain Ducasse, Alain Passard, Martin Berasategui, and finally with Ferran Adrià at elBulli in Spain. At Aldea, a restaurant celebrating his Portuguese heritage, he has earned his own stars in the New York Michelin Guide for the past two years.

"Sometimes opportunities don't present themselves to you. You have to go out and discover them," said Mendes, who didn't even consider a career in the food world until a high school field trip brought him to the CIA's Hyde Park, NY campus in 1990. "Be the first one in your kitchen and the last one out. You'll be surprised at how many more opportunities will arise from it."

Chef Mendes returns to Hyde Park on January 28 and 29 as a judge for the Bocuse d'Or USA competition at the CIA.

Photo Caption:

CIA graduate George Mendes '92 delivers the commencement address at his alma mater on January 20, 2012. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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CIA Graduate of Legendary Lineage Delivers Commencement Address at his Alma Mater

Hyde Park, NY, December 27, 2011 – Jerome Bocuse, a 1992 graduate of The Culinary Institute of America (CIA) and son of legendary French chef Paul Bocuse, returned to his alma mater on Wednesday, December 21, 2011 to deliver the commencement address to recipients of associate degrees in culinary arts and baking and pastry arts.

Bocuse is president of JBI, LLC, a company that operates three restaurants and two specialty food carts at Walt Disney World's EPCOT® in Orlando, FL. He is also vice president of the Bocuse d'Or USA Foundation, which selects and supports the American candidate who competes in the international Bocuse d'Or competition—founded by his father and held every two years in Lyon, France.

Bocuse shared memories of his studies at the CIA with 49 newly minted fellow graduates. Recalling his time in Seafood class, still taught by the same chef, evoked knowing chuckles from those with the shared experience. "It was like the military: precise, efficient, and professional. But sometimes the toughest classes are the ones that give you the best memories," he said.

As the world's best known chef at the time, Paul Bocuse could have sent his son to study at a school anywhere in the world or apprentice under a European master chef. But a 1989 visit to the CIA showed him the college was the place for Jerome to learn what he needed to be successful. "I had seen many culinary schools in the United States. I knew right away this was in a whole different league," Paul Bocuse said earlier this year when he was honored by the CIA as the Chef of the Century. At the same event, Jerome was named Alumnus of the Year.

In late January, the Bocuse d'Or USA finals will be held at the CIA's Hyde Park, NY campus. And, promised Jerome Bocuse, "You will see an American chef on the podium (as the winner) in Lyon very soon."

Photo Caption:

Jerome Bocuse '92 delivers the commencement address at The Culinary Institute of America in Hyde Park, NY on December 21, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Three-Star Michelin Chef Addresses CIA Graduates in Napa Valley

St. Helena, CA, December 27, 2011 – Christopher Kostow, acclaimed executive chef of The Restaurant at Meadowood in St. Helena, told graduates of The Culinary Institute of America (CIA) at Greystone that what they strive to do in their careers on a day-to-day basis is important. Kostow addressed 36 graduates at the ceremony held Friday, December 9, 2011.

"When you achieve certain accolades, when you reach a certain level in your career, recognize that it's important, and that it all can be done away with very quickly when you cease to hold it in high regard," said Kostow.

Kostow has earned three Michelin stars for The Restaurant at Meadowood, making him the second American-born chef and the third youngest chef ever to receive that distinction. In addition, Kostow has earned a 2011 James Beard Foundation Award nomination as Best Chef: Pacific, inclusion among Food & Wine magazine's Best New Chefs, recognition as a Rising Star Chef by the San Francisco Chronicle, and the honor of being named a Grand Chef Relais and Chateaux.

Kostow asked the graduates to remember that hundreds of chefs paved the way for the "celebrity" status that some in the industry enjoy today. He encouraged them to hold integrity for their chosen profession.

"What all the true professionals have is a narrative and a voice. They're speaking from a region, they're speaking from a philosophy, they're speaking from the heart," he said. "You can be a very good chef with technique. You can be a very good chef with skills. But you can never be great until you're saying something."

After building a stellar reputation working in kitchens throughout California, France, and New York City, Kostow arrived at Meadowood in early 2008. In addition to adding a Michelin star since his arrival, the restaurant has received many accolades under his inspired leadership.

Photo Caption:

Christopher Kostow, executive chef at The Restaurant at Meadowood addresses 36 CIA graduates at The Culinary Institute of America at Greystone on December 9, 2011. (Photo credit: CIA/Charlie Gessell)

Media Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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L.A. Chef of the Year Tells CIA Graduates to Challenge Themselves Daily

Michael Cimarusti Delivers Commencement Address at His Alma Mater

Hyde Park, NY, December 7, 2011 – Michael Cimarusti, named Chef of the Year by Angeleno magazine in 2010, returned to his alma mater as commencement speaker at The Culinary Institute of America (CIA) on Friday, December 2, 2011. The executive chef and co-owner of the Michelin Guide two-star Providence in Los Angeles told graduates about both the hard work and rewarding careers that await them.

"To achieve your goals, there is no substitute for hard work," Cimarusti told 46 recipients of associate degrees in culinary arts and baking and pastry arts, reminding them that cooking is a craft that is never totally mastered. "Having the ability to learn and the humility to be taught are important traits in a chef."

Before opening his own restaurant, the 1991 CIA graduate worked with some of the world's top chefs, including Wolfgang Puck, Alain Ducasse, Paul Bocuse, Gerard Boyer, Roger Vergé, and fellow alumnus Larry Forgione '74.

Providence is known for its modern American seafood which earned it plaudits as one of the "World's Top New Restaurants" by Travel + Leisure and inclusion among the "Top 20 New Restaurants" by Esquire magazine. Chef Cimarusti is a two-time James Beard Foundation Award nominee for Best Chef: Pacific Region. He is also an Iron Chef America champion and was a contestant on Top Chef Masters.

Photo Caption:

Michael Cimarusti '91 speaking to graduates of The Culinary Institute of America at the college's Hyde Park, NY campus on December 2, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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More Than 200 CIA Students Graduate with Bachelor's and Associate Degrees

Eli's Cheesecake Executive and Oceana Executive Chef Deliver Commencement Addresses

Hyde Park, NY, November 17, 2011 – Marc Schulman, president of The Eli's Cheesecake Company, spoke to baccalaureate graduates of The Culinary Institute of America (CIA) about the growing influence of chefs and the importance of social media. Schulman was commencement speaker at the graduation held at the Mid-Hudson Civic Center in Poughkeepsie, NY on Thursday, November 10, 2011. The following day, CIA alumnus Ben Pollinger '97, delivered the address to associate degree recipients at the college's Hyde Park campus. The executive chef at New York City's Oceana challenged graduates to be both confident and humble. At the two ceremonies, 205 CIA students earned diplomas.

"Today, culinarians are among America's top style-setters," said Schulman, whose father Eli created the now-famous cheesecake as a signature dessert at his Chicago restaurant. "To think All My Children would be canceled for The Chew, or Mario Batali would be invited to sit on a panel of America's most influential opinion makers to discuss who should be Time magazine's Person of the Year, just show that the influence of chefs and restaurateurs goes far beyond the walls of their restaurants."

Almost 30 years ago, Schulman put his law career on hold to market Eli's Cheesecake. He now runs America's largest specialty cheesecake bakery. "The one-on-one marketing Eli achieved by a handwritten note or phone call has now been enhanced by social media, and how and who you can tell your story to—making the recipient a friend as well as a customer," Schulman advised 154 graduates in culinary arts management and baking and pastry arts management.

At the associate degree graduation, Chef Pollinger spoke about what it takes to be successful in the food world. "Have pride in your work, but don't gloat. Half your job is being a good cook and the other half is being a good team player," he told his 51 newest fellow CIA alumni. "Have confidence, though, in yourselves and your abilities. What's been shared with you (at the CIA) has prepared you for the future."

Pollinger reminded graduates to pay forward what they received from their mentors at the CIA. "Next, you'll be giving, completing the cycle. Be selfless and generous when it's your turn," he said. When not earning accolades for his seafood at Oceana, Chef Pollinger gives his time to several charities, including City Harvest, Share Our Strength, and Autism Speaks.

Photo Captions:

Photo 1: Marc Schulman, president of The Eli's Cheesecake Company, delivers the commencement address to 154 CIA bachelor's degree recipients at graduation ceremonies held in Poughkeepsie, NY on November 10, 2011. (Photo credit: CIA/Keith Ferris)

Photo 2: Ben Pollinger, a 1997 graduate of The Culinary Institute of America, speaks at commencement ceremonies for associate degree graduates at his alma mater on November 11, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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CIA Alumnus and Former Greystone Restaurant Chef Addresses Graduates

St. Helena, CA, November 1, 2011 – Todd Humphries '88, executive chef and partner of the new Kitchen Door restaurant in Napa's Oxbow Public Market, returned to his Napa Valley roots to address graduating students at The Culinary Institute of America (CIA) at Greystone. The ceremony, held October 3, 2011, ushered 44 graduates into the food industry from both the college's Culinary Arts and Baking and Pastry Arts degree programs. To date, this marks the largest graduating class at the California campus of the world's premiere culinary college.

"Pay attention to the details, go places, and meet people," said Humphries. "I have learned from everyone I've met."

Humphries has done his share of going places in his culinary career. Originally from Regina, the capital of the Canadian province of Saskatchewan, Humphries attended the CIA in Hyde Park, NY. After graduating in 1988, he worked in restaurants in the New York area including the Quilted Giraffe, Adrienne, the Peninsula Hotel, and the critically acclaimed Lespinasee. Humphries moved to the Napa Valley in 1999 and became the executive chef at the CIA's Wine Spectator Greystone Restaurant. He has been a prominent fixture of the local food scene ever since.

"In this industry it's important to work as a team, and to remember that it's all about the customer," advised Humphries.

Following his own advice, Humphries led the team for nine years as chef and owner of the very popular Martini House restaurant in St. Helena, earning a Michelin star rating and inclusion in both Robb Report's Top 100 Favorite Restaurants and Zagat's Top 40 Restaurants in Northern California.

He has also been featured as a judge for an episode during the first season of Bravo's Top Chef.

Photo Caption:

Chef Todd Humphries speaking to graduates at The Culinary Institute of America at Greystone on October 3, 2011. The 1988 CIA graduate is executive chef and partner of the new Kitchen Door restaurant in Napa's Oxbow Public Market. (Photo Credit: CIA/Charlie Gesell)

Media Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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California Cuisine Pioneer Welcomes CIA Graduates to "Fun" Career

Jonathan Waxman Delivers Commencement Address at Hyde Park Campus

Hyde Park, NY, October 24, 2011 – Jonathan Waxman, one-time chef at Chez Panisse and the chef credited with bringing California cuisine to New York City, talked to graduates of The Culinary Institute of America (CIA) about the importance of fun, trust, and camaraderie. The chef and owner of Barbuto in Manhattan's West Village was commencement speaker at the college's Hyde Park, NY campus on Friday, October 21, 2011.

"There has never been a moment when I didn't have a great time being a cook," Waxman told 66 recipients of associate degrees in culinary arts and baking and pastry arts. "You get to satisfy customers and see the joy on their faces when they say, 'I love this dish.'"

He said friends he made on the job in the 1970s are still his friends today, and he advised graduates to trust themselves and the people with whom they work. Waxman added that despite the competitive nature of the restaurant world, there is always a camaraderie and productive exchange of ideas.

Waxman grew up near Berkeley, CA and—after training in France—became the chef for Alice Waters at Chez Panisse, a restaurant famous for combining French cooking techniques with the freshest local ingredients. That style that became known as California cuisine and Chef Waxman brought it east with him when he opened Jams in New York in 1984. He joined with fashion photographer Fabrizio Ferri to open Barbuto in 2004.

The menu at Barbuto changes daily and Waxman sends his chefs to the green market twice a day. He tries to source all his ingredients from within 250 miles of New York City.

In addition to being a chef and restaurateur, Waxman is also an author. His latest cookbook is Italian My Way (Simon & Schuster, 2011), which followed A Great American Cook (Houghton Mifflin, 2007).

Photo Caption:

Chef Jonathan Waxman speaks to graduates at The Culinary Institute of America in Hyde Park, NY on October 21, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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NYC Chef and Restaurateur Frank Falcinelli Returns to CIA to Deliver Graduation Address

Hyde Park, NY, October 6, 2011 – The man whose meatballs are considered the best in New York City returned to his alma mater on Friday, September 30, 2011 as the commencement speaker at The Culinary Institute of America (CIA). Frank Falcinelli is co-chef and co-owner of six restaurants and a catering business in Brooklyn and Manhattan, including Frankies Spuntino, cited by New York magazine in 2010 as having the best meatballs in the city.

"The path you're about to embark on is one of the most fun, most exciting, and most rewarding a person could choose," Falcinelli told 64 recipients of associate degrees in culinary arts and baking and pastry arts. "You'll get to take chances and push limits and expand people's horizons. You'll get to do what you love to do and share it with other people."

The 1986 CIA graduate has helped make Brooklyn a dining destination with Frankies Spuntino, Prime Meats, and Café Pedlar in that borough, along with three more restaurants in Manhattan. Falcinelli noted that the culinary landscape is changing with everything from food trucks to farm-to-table and hoof-to-tail movements. And, just as Brooklyn has supplanted Manhattan as home of some of New York City's most talked-about restaurants, the top-rated restaurant in the world is Noma in Denmark, rather than "the old cathedrals of cooking in France, Italy, and Spain."

But the basic principles of success don't change, he said. "Trustworthiness, honesty, integrity, and professionalism are still the core," Falcinelli advised his newest fellow CIA alumni. "These don't waver with time or fashion. The people who embody these principles are the people who move the industry forward."

Photo Caption:

Frank Falcinelli '86 speaks to graduates of The Culinary Institute of America in Hyde Park, NY on September 30, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Wine Visionary Challenges CIA Graduates to be the Best

Anthony Terlato Delivers Commencement Address at The Culinary Institute of America

Hyde Park, NY, September 14, 2011 – Anthony Terlato, chairman of Terlato Wine Group, told graduates of The Culinary Institute of America (CIA) on Friday, September 9, 2011 that the same characteristics make for both great food and great wine.

"Both gastronomy and wine making have proven most successful when they are recognized for their originality, identity, honesty, and authenticity," said Mr. Terlato, whose company is responsible for the distribution and sales of some of the most distinguished wines in the world. One of every 10 bottles of wine over $14 sold in America comes from the Terlato Wine Group portfolio, which includes Terlato Family-owned Rutherford Hill and Chimney Rock Wineries, among other top labels.

During his commencement address at the college, Mr. Terlato challenged the graduates to pursue greatness. "By attending the CIA—the world's premiere culinary college—you have been inspired by an institution that has truly changed the way the world looks at food," Mr. Terlato told 57 recipients of associate degrees in culinary arts and baking and pastry arts. "You have benefited from the very best instruction. I encourage you not to shy away from expecting the best. Go into the world tomorrow and make a name for yourself."

Mr. Terlato is an inductee in the Wines of Italy Hall of Fame and a member of the Horatio Alger Association of Distinguished Americans. He received a Distinguished Service Award from Wine Spectator in 2004 and was named Wine Enthusiast's Man of the Year in 2003.

Photo Caption:

Anthony Terlato, chairman of Terlato Wine Group, speaking to graduates of The Culinary Institute of America on September 9, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Celebrated Philadelphia Chef/Restaurateur Returns to his Alma Mater

Jeff Michaud '98 Speaks to CIA Graduates

Hyde Park, NY, August 24, 2011 – Jeff Michaud, executive chef and co-owner of Philadelphia's Osteria and Amis restaurants, challenged graduates of The Culinary Institute of America (CIA) to always learn and pursue new experiences. Michaud was commencement speaker at the CIA's Hyde Park, NY campus on Friday, August 19, 2011.

"If you think you've learned everything, you have chosen the wrong profession. Someone will always be better, faster, smarter, and more creative than you," Michaud told 61 recipients of associate degrees in culinary arts and baking and pastry arts. "Learn from them to better yourself. Even the greatest chefs continue to learn from each other."

A 1998 CIA graduate, Michaud worked in Aspen after completing his CIA studies before becoming sous chef under Philadelphia chef Marc Vetri, who would later become his business partner. Discovering a love for Italian cuisine, Michaud spent three years gaining additional experience in restaurants in Italy.

"You can't be afraid to travel and move away from home. Go out into the world and experience what is out there," the Nashua, NH native advised his newest fellow CIA alumni. "Take the knowledge and experience from the years you put in—then forget all of that and start cooking from your heart. Food made with heart and soul is extraordinary."

Following his own advice, Jeff Michaud won the James Beard Foundation Award as Best Chef: Mid-Atlantic in 2010, and this year, Philadelphia magazine named him "Best Chef in Philly."

In addition to his successful restaurants, Michaud is active in the effort to develop healthy lifestyles and eating habits among children, serving on the board of directors of the Vetri Foundation for Children.

Photo Caption:

Jeff Michaud speaking to graduates at The Culinary Institute of America on August 19, 2011. The 1998 CIA graduate is executive chef and co-owner of celebrated restaurants Osteria and Amis in Philadelphia. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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