Marcus Gleadow-Ware Speaks at Associate Degree Commencement
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY 鈥 Marcus Gleadow-Ware, executive chef at
New York City鈥檚 Aureole, was commencement speaker at the New
York campus of The Culinary Institute of America on July 24. Chef Ware addressed 77 recipients of associate degrees in culinary arts and baking and
pastry arts.
A native of London, England, Chef Gleadow-Ware
had brought his European skills and elegant preparations to restaurateur Charlie
Palmer鈥檚 flagship restaurant Aureole, serving progressive American cuisine.
Having already worked at a gastropub,
by age 16 he had begun his culinary apprenticeship at the famed Savoy Hotel. His
career in Europe included stints in the kitchens of several Michelin-starred restaurants in England,
including Marco Pierre White鈥檚 L鈥橢scargot. In 2007, Gleadow-Ware immigrated to the United States, where Chef Palmer鈥攁 1979 CIA graduate and
current chairman of the board of the college鈥攊nvited him to join Aureole as
senior sous chef. He has served as its executive chef for the past four years.
The entire graduation ceremony can be .
Photo Caption and Hi-Res Image:
Marcus Gleadow-Ware, executive
chef at Charlie Palmer's Aureole in New York City, talks about his career with associate
degree graduates of The Culinary Institute of America. Chef Gleadow-Ware
was commencement speaker at the CIA's New York campus. (Photo credit: CIA/Phil Mansfield)
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 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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