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Tom Macrina ’76 Returns to Alma Mater to Deliver Commencement Address

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – Certified Executive Chef Tom Macrina, president of the American Culinary Federation (ACF), challenged new graduates of The Culinary Institute of America (CIA) to stay on track in pursuit of success. Chef Macrina, a 1976 CIA graduate, was commencement speaker at the college’s Hyde Park, NY campus on Friday, June 13, 2014.

“All things come full circle,” said Chef Macrina, who is also executive chef and product specialist manager for US Foods in Philadelphia, PA. “I sat in your seat years ago. Here I am now, honored to be speaking at your commencement ceremony.”

After graduating from the CIA, Macrina worked as an executive chef at hotels and resorts in Missouri and Pennsylvania before assuming his current position with US Foods in 2011. Among his many career honors, he has earned the Chef Professionalism Award, Award for Culinary Excellence, and multiple President’s Medallions, all from the ACF. He is an inductee into the organization’s honor society, the American Academy of Chefs.

“Chart your career path and set your goals,” Chef Macrina advised 74 recipients of associate degrees in culinary arts and baking and pastry arts. “Evaluate your progress regularly, and when you see yourself drifting away from your ambitions, take corrective action. Be secure in knowing that your destiny will be attainable, because you have adequately prepared.”

In addition to his involvement with the ACF, Chef Macrina is an active member of the National Restaurant Association, Chaîne des Rôtisseurs, Escoffier Society of Chicago, and Pennsylvania Restaurant & Lodging Association’s Brandywine Chapter.

Photo Caption and Hi-Res Image

Tom Macrina '76 (center) celebrates with 2014 graduates of The Culinary Institute of America, Jonathan Ong (left) and Patrick Owens following commencement at the CIA's Hyde Park campus on June 13, 2014. Chef Macrina, president of the American Culinary Federation, was the keynote speaker at the graduation ceremony. (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, 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.

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit . Find ACF on Facebook at and on .

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