Daniel Boulud Gives Commencement Address
World-famous chef and restaurateur Daniel Boulud told graduates of The Culinary Institute of America (CIA) that to be successful in the restaurant world takes cooking skills—and a whole lot more. Chef Boulud was the commencement speaker at the college's Hyde Park, NY campus on Friday, December 20. During the ceremony, CIA President Dr. Tim Ryan proclaimed Boulud an honorary alumnus of the college.
"Your CIA degree is a valuable asset in the industry. You can be proud of the hard work, time, and effort you have put into your education," Boulud advised 47 recipients of associate degrees in culinary arts and baking and pastry arts. "You will soon be a chef. To be great at it, you also need to know what it takes to be a sommelier, accountant, contractor, nutritionist, designer, HR director, food safety expert, farmer, butcher, fisherman, and scientist. And sometimes even a therapist."
A native of Lyon, France, Chef Boulud is currently based in New York City. His restaurant management company, The Dinex Group, consists of 13 highly respected and successful restaurants around the world. His eponymous flagship, DANIEL, is one of only seven New York City restaurants with a coveted three-star Michelin Guide rating and was included on this year's list of the World's 50 Best Restaurants.
Chef Boulud started his culinary career as an apprentice in a two-Michelin-star restaurant at age 14. A year later, he was working for the legendary Paul Bocuse. "To become one of the best, you have to work with the best," he told graduates. As part of Boulud's longstanding philosophy to nurture culinary talent and build careers, DANIEL is one of seven Dinex restaurants where CIA students can complete their required externship field experience.
In September, Chef Boulud was commencement speaker at the CIA's only international campus in Singapore, where he inspired 37 students earning their bachelor's degrees in culinary arts management.
Photo 1: Renowned chef-restaurateur Daniel Boulud speaks to graduates of The Culinary Institute of America on December 20, 2013 as CIA President Tim Ryan looks on. (Photo credits: CIA/Phil Mansfield)