Renowned Chef Addresses CIA Graduates
Hyde Park, NY 鈥 , executive chef and
partner of New York City鈥檚 Three Kings Restaurant Group, spoke to graduates at
the New York campus of The Culinary Institute of
America on October 19. Chef Talde, a 1998 CIA
graduate, has several restaurants, including the eponymous Talde with locations in Brooklyn, NY and Jersey City, NJ. With his Three Kings
partners, he runs Massoni and Rice & Gold
restaurants and rooftop bars The Heights and The Crown, all in Manhattan.
A proud son of Filipino immigrants, the Chicago native is
the author of Asian-American: Proudly
Inauthentic Recipes from the Philippines to Brooklyn, and his visit to the
CIA coincided with Filipino-American Heritage Month.
鈥淲hat I think is most important from a chef is
point-of-view. What is your POV?鈥 Chef Talde challenged
graduates. 鈥淵our travels should help define your cooking style and your
management style.鈥
Chef Talde is known for his television
appearances on Top Chef, Top Chef
All-Stars, Chopped, Iron Chef America, and Knife Fight. He was honored as a Tastemaster on the prestigious Nation鈥檚 Restaurant
News 2018 NRN Power List. In 2013, he was named a New York Rising Star Chef
by StarChefs.com and the New York regional winner of the People鈥檚 Choice Award
for Best New Chef by Food & Wine magazine.
The entire CIA commencement ceremony, including Chef Talde鈥檚 address to recipients of associate degrees in Culinary
Arts and Baking & Pastry Arts, can be .
Photo Caption and Hi-Res Image:
Chef Dale Talde addresses
graduates of The Culinary Institute of America at the college鈥檚 New York campus
on October 19, 2018. Talde graduated from the CIA in
1998 and has gone on to open several of his own restaurants
and appear on television cooking competitions. (Photo credit: CIA/Phil Mansfield)
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鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master鈥檚, bachelor鈥檚, 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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