Hyde Park, NY 鈥 Ariane Daguin, owner and CEO of
the gourmet food supplier D鈥橝rtagnan, was keynote
speaker at commencement exercises at the New
York campus of The Culinary Institute of America on March 24. Daguin is considered a mother of modern food culture for
introducing sophistication to American cuisine since founding D鈥橝rtagnan in 1985.
The daughter of renowned French chef Andr茅 Daguin, Ariane took another route
toward success in the food world. She put her New Jersey-based company at the
forefront of the organic food movement in the United States, becoming a leader
in the sales of organic, free-range chicken and humanely raised veal.
Among her career accolades, Ms. Daguin was honored as one of the Best 50 Women in Business by NJBIZ in 2015 and one of the Most Creative People in Business by Fast Company in 2014. She was inducted
into the James Beard Foundation鈥檚 Who鈥檚 Who of Food and Beverage in America in
1994 and received a Lifetime Achievement Award from Bon App茅tit
magazine in 2005. Her native France has named her both Officier in the
Ordre National du M茅rite and Chevalier in the Ordre National de la
L茅gion d鈥橦onneur.
Ms. Daguin spoke to 62 recipients
of CIA associate degrees in
culinary arts and baking
& pastry arts. The entire graduation ceremony can be .
Photo Caption and Hi-Res Image:
D'Artagnan founder, owner, and CEO Ariane Daguin delivers the
commencement address at the New York campus of The Culinary Institute of
America on March 24, 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 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鈥檚 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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