Jeremy Sewall 鈥92 Speaks
to Graduates and Holds Cooking Demo
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY 鈥 Jeremy Sewall, executive chef of
three popular Boston-area restaurants,
reminded graduates of The Culinary Institute of America that their
education will open doors, but they still need to put in the hard work
and push themselves to be their best. Chef Sewall delivered the
commencement address
at his alma mater in Hyde Park, NY on October 17, the day after holding a cooking
demonstration on campus attended by more than 100 students.
Sewall is partner and executive chef of Boston鈥檚 Row 34 and Island
Creek Oyster Bar, and owner and executive chef of Lineage in Brookline. Row 34,
which opened in 2013, has already been named one of America鈥檚 25 Best Restaurants
by GQ and one of the 50 Best Restaurants
in the country by Bon App茅tit.
鈥淓xpect to be your own source of motivation,鈥 said Chef Sewall,
who grew up practically in the shadow of the CIA in Lagrangeville, NY. 鈥淒on鈥檛 look
for rewards or praise from the outside. It may happen, and that鈥檚 great. But cooking
while working for praise or 鈥榮tars鈥 will only leave you empty at the end of the
day. No one will know but yourself if you鈥檙e doing your best.鈥
After graduating in 1992, he remained at the CIA to serve a fellowship
in the fish kitchen, learning all he could about seafood. He later cooked in London
and Amsterdam, as well as in Maine and California, before opening his own restaurant,
Lineage, in 2006.
鈥淩emaining humble and focused can only make you a better cook,
and certainly a better part of any team,鈥 Chef Sewall advised the 65 associate degree recipients.
A finalist for the 2000 James Beard Foundation Award for Rising
Star Chef, Sewall is co-author of The New
England Kitchen: Fresh Takes on Seasonal Recipes and author of Fishing for Real with Jeremy Sewall: A Guide
to Identifying, Purchasing, and Cooking Seafood in Your Home.
The full .
Photo Captions and Hi-Res Images
Photo 1 (top photo): Jeremy Sewall 鈥92 speaks to graduates of his alma mater, The Culinary Institute
of America, on October 17, 2014. (Photo
credit: Al Nowak/CIA)
Photo 2: Jeremy
Sewall 鈥92 holds a cooking demonstration for students at The Culinary Institute
of America on October 16, 2014. Sewall, partner and executive chef at Boston's
Row 34 and Island Creek Oyster Bar and chef/owner of Lineage in Brookline, MA,
gave the commencement address at the college the following day. (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, 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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