Two Commencements at
College; Ecolab Exec Speaks to Bachelor's Graduates
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – April Bloomfield, executive chef and co-owner of The Spotted Pig
and several other popular New York restaurants, told graduates of The Culinary
Institute of America (CIA) that hard work can lead to great opportunities
during their careers. Chef Bloomfield was keynote speaker at commencement for
54 associate degree candidates at the CIA's Hyde Park, NY campus on Friday, January
17. The previous day, Michael Hickey, executive vice president of Ecolab, delivered
the address at the college's baccalaureate commencement.
"A life in food is not an easy life. It takes stamina," said
Bloomfield, a native of England who was named one of America's Best New Chefs
by Food & Wine magazine in 2007.
"But if you pay attention, keep your head down, and push hard every day, it
will be the most rewarding career. You'll eat amazing food. You might get to
meet your heroes and even work with them."
Bloomfield is one of 10 female chefs in the United States to
hold a Michelin Guide star.
In a ceremony at the Mid-Hudson Civic Center in Poughkeepsie
on January 16, Mr. Hickey spoke to 153 CIA graduates earning management degrees
in culinary arts and baking and pastry arts. Hickey has been with St. Paul,
MN-based Ecolab for 28 years. The company provides water, hygiene, and energy
technologies for restaurants, industrial settings, and institutions such as
colleges and hospitals.
"Globalization and the pace of change are happening faster
than ever before," Hickey advised graduates. "No matter what happens in the
industry, the fundamentals you learned at the CIA will be with you forever. The
fundamentals of hard work will never change, and those who are most successful
never forget that customers are the reason we're here."
With construction of the college's Marriott Pavilion nearing
completion, the next baccalaureate commencement, on May 1, will be held on
campus in the building's 800-seat theater.
Photo Captions and Hi-Res Images
Photo 1: Chef
April Bloomfield speaks to graduates of The Culinary Institute of America
during associate degree commencement at the college's Hyde Park, NY campus on
January 17, 2014. (Photo credit: CIA/Phil
Mansfield)
Photo 2: Michael
Hickey, executive vice president of Ecolab, delivers the keynote address at The
Culinary Institute of America's baccalaureate commencement on January 16, 2014. (Photo credit: CIA/Phil Mansfield)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.