Chip Smith of The Simone Delivers CIA Commencement
Address
Hyde Park, NY 鈥 Chip
Smith, executive chef and co-owner of The Simone in New York City, was the
graduation speaker at the New York campus of The Culinary
Institute of America on November 11. The Simone brings fine countryside French
cuisine to Manhattan鈥檚 Upper East Side. The 1993 CIA alumnus addressed students graduating with degrees
in culinary arts and baking and pastry arts.
鈥淚t is so much more than food; it is my personal adventure,鈥
Chef Smith told the graduates. 鈥淚 am reminded every day of my time here at the
CIA, and continue to find inspiration from so many chefs. Someday soon, I will
be inspired by all of you.鈥
Chip Smith honed his skills working for big-name chefs such
as Larry Forgione 鈥77,
Jean-Louis Palladin, and Patrick O鈥機onnell. Once he
set out on his own, the accolades began streaming in. As chef and owner of
Bonne Soir茅e in Chapel Hill, NC, he was a finalist for the James Beard
Foundation Award as Best Chef: Southeast in 2008, 2009, and 2011 and his
restaurant was named the best in the entire Raleigh,
Durham, Chapel Hill 鈥淭riangle鈥 by the News
& Observer.
The praise followed the South Carolina native to New York. In
the three years The Simone has been open, it has earned a three-star review
from The New York Times, been called
a destination restaurant by Forbes, and a Top Food Destination by New York magazine.
The entire graduation ceremony can be .
Photo Caption and Hi-Res Image:
Three-time James Beard Foundation Award nominee Chip Smith 鈥93
speaks to graduates at the New York campus of The Culinary Institute of America
on November 11, 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鈥檚 premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor鈥檚 degree
majors in management, culinary science, and applied food studies; associate degrees
in culinary arts and baking and pastry arts; and executive education through
its Food Business School. The college also offers certificate programs and
courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The CIA has campuses in New York, California, Texas, and
Singapore.
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