Hyde Park, NY – Dominique Ansel, the pastry chef behind
the Cronut craze, advised graduates of The Culinary
Institute of America to remain true to themselves in an industry that can be
challenging. Chef Ansel delivered the commencement
address at the college’s New York campus on December 18.
The chef and owner of two eponymous bakeries in New York
City and one in Tokyo introduced the hybrid croissant/donut in May 2013. Within
days, lines were forming around the block for the trademarked pastry, which TIME magazine named one of the best
inventions of the year.
“This is not an easy industry. It requires a lot of time, a
lot of passion, a lot of hard work,” Chef Ansel told
recipients of CIA degrees in Baking & Pastry Arts and Culinary Arts. “You
are going to give so much more than you receive, especially in the beginning.
But, at the end, when you look at how many people you made happy, it is really,
really satisfying.”
Before opening his first bakery in 2011, Ansel was executive pastry chef at Daniel in New York City. During his time there, the
restaurant received Michelin three-star ratings and a James Beard Foundation Award for Outstanding
Restaurant of the Year. He earned his own James Beard Award as Outstanding
Pastry Chef in 2014 and was a 2015 recipient of France’s Ordre du Mérite Agricole award
for dedication to promoting French cuisine and culture. Dessert Professional magazine proclaimed him one of the “Top 10
Pastry Chefs in the United States” in 2009.
The entire graduation ceremony can be .
Photo Captions and Hi-Res Images:
Photo 1: Dominique Ansel, the pastry chef behind the Cronut craze, addressed graduates of The Culinary Institute
of America at the college's New York campus on December 18, 2015. (Photo credit: CIA/Phil Mansfield)
Photo 2: Pastry
chef Dominique Ansel takes a photo—an “Anselfie,” he calls it—with graduates of The Culinary
Institute of America. Ansel, known worldwide for the Cronut, was commencement speaker at the college on December
18, 2015. (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 48,000 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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