Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Frank Crispo, chef and owner of Crispo Restaurant in Manhattan’s West Village, provided
practical advice to new graduates of The Culinary
Institute of America (CIA) on Friday, September 5, 2014. The 1980 CIA
graduate returned to his alma mater’s Hyde Park, NY campus as
commencement speaker.
“Do not wait to become a chef to hold yourself accountable as a chef,” Crispo told 58 recipients of associate degrees in culinary arts and baking and
pastry arts. “Learn to listen to your customers. Flexibility is a strength,
not a weakness. After all, they pay the bills.”
Chef Crispo further advised the
graduating students to learn from contractors, electricians, plumbers,
dishwashers, and computer techs, because fixing mechanical problems themselves
will save their business money. He also told them to have a shareholding
agreement in place if entering into a business partnership.
After graduating from the CIA, the Philadelphia area native
continued to learn under legendary chefs Jean-Jacques Rachou and Roger Vergé in New York City. Among his
co-workers at Vergé’s Polo Restaurant were fellow
rising stars Daniel Boulud and Thomas Keller. In the
mid-1980s, Chef Crispo returned to Philadelphia to
cook at DiLullo Centro.
Back in New York in 2002, he opened a neighborhood Italian
restaurant on West 14th Street. Crispo Restaurant was
soon named Best New Restaurant in New York City by Time Out magazine, and remains popular 12
years later.
Photo Caption and Hi-Res Image
Chef Frank Crispo (wearing green
cordon) shares a laugh with President Tim Ryan (left) and CIA faculty during
commencement ceremonies at The Culinary Institute of America's Hyde Park campus
on September 5, 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, applied food studies, 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.
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