Corporate Executive
Chef Challenges Graduates to Overcome Obstacles
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Erik Battes, corporate executive
chef
for Philadelphia-based Starr Restaurants, told graduates of The
Culinary Institute of America that they will encounter obstacles during
their careers but to be successful,
they must analyze and tackle those obstacles. Chef Battes was
commencement speaker at his alma mater on November 25.
“Everyone has their own mountains to climb. It’s amazing how
many people are resigned to live their lives without ever climbing
them,” said
Chef Battes. “It is not the mountains we conquer, but
ourselves. You can’t get to the impossible unless you conquer the
possible.” Battes was executive chef at Morimoto in New York City
before being promoted to his current position earlier this year.
Morimoto and Buddakan are among Starr’s 19 restaurants in Pennsylvania,
New York, New Jersey, Florida, and Washington, DC.
The California native’s first job as a teenager was at
Wolfgang Puck Café, where he offered to work for free. While a CIA
student, Battes gained additional experience by trailing at famed
restaurants such as Daniel, Le Bernardin, Aquavit,
and Chanterelle. His CIA externship field
experience was at Jean-Georges in NYC. After graduating in 2004,
Chef Battes soon returned to work for Jean-Georges Vongerichten and, by
age 24, was running the kitchen at the Michelin-starred Perry Street. He eventually
went on to become executive chef at his former externship site, Jean-Georges.
Chef Battes was named to the Zagat “30-Under-30” list for New York
City in 2012. Despite his achievements at a young age, he has some regrets,
such as not having cooked in a restaurant serving “soulful, rustic,
unstructured” dishes. “Don’t be too impatient planning
for the future,” he advised the 47 associate degree recipients. “Find the
beauty in our craft, where you truly feel one with your work.”
The full graduation ceremony can be .
Photo Caption and Hi-Res Image
Erik Battes ’04 speaks to
graduates of The Culinary Institute of America at the college's Hyde Park
campus on November 25, 2014. (Photo
credit: Al Nowak/CIA)
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, culinary science, and applied food
studies, 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.
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