Hyde Park, NY – Amanda
Cohen, chef and owner of New York City’s award-winning Dirt Candy restaurant,
was commencement speaker at The Culinary
Institute of America on May 27. The vegetable-focused Dirt Candy, on
Manhattan’s Lower East Side, has earned many accolades over the years,
including being named one of the best vegetarian restaurants in America by Food & Wine magazine. Earlier this
year, it moved to a new location with nearly five times the space as the
original restaurant that opened in 2008.
The first vegetarian chef to compete on Iron Chef America,
Cohen was named to the 2016 Nation’s
Restaurant News “Power List.” Among her other honors, she was a
semifinalist for the James Beard Foundation Award for Best Chef: New York City
in 2014, was named to the Mother Nature Network’s “40-Under-40” list in 2010,
and won the Sustainability Award from StarChefs.com in 2009.
Chef Cohen is the author of Dirt Candy: A Cookbook, the first graphic novel cookbook published
in North America. Her blog, which ran from 2008 to 2014, was a must-read for
both food professionals and food enthusiasts. The native of Ottawa, Ontario is
a member of the CIA’s Menus of Change Sustainable Business Leadership Council.
Amanda Cohen spoke to 76 recipients of CIA associate
degrees in culinary arts and baking & pastry arts. The entire
graduation ceremony can be .
Photo Caption and Hi-Res Image:
Amanda Cohen of New York City’s Dirt Candy spoke to
graduates of The Culinary Institute of America on May 27, 2016. (Photo credit: CIA/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
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 49,000 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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