World-famous chef and restaurateur Daniel Boulud recently traveled to Hyde Park, New York, to deliver the commencement address at The Culinary Institute of America (CIA) and hold two book signing events in the school’s official store, the Craig Claiborne Bookstore. During the commencement ceremony, CIA President Dr. Tim Ryan proclaimed Boulud an honorary alumnus of the college.
Boulud appeared at the bookstore to sign copies of his latest book, Daniel: My French Cuisine. The following day, he spoke at the graduation ceremony, followed by another signing for the graduates and their families. “It is always such a wonderful experience to have Chef Boulud come to our store,” said Christina Ringel, Manager of the Craig Claiborne Bookstore. “He’s been coming to our store for many years and each time it is always very special.”
A native of Lyon, France, Boulud is based in New York City where he leads his successful restaurant management company, The Dinex Group, which includes 13 highly respected and renowned restaurants around the world. Considered one of the nation’s top dining spots, DANIEL is one of only seven New York City restaurants with a coveted three-star Michelin Guide rating and was included on this year’s list of the World’s 50 Best Restaurants.
To mark the 20th anniversary of his eponymous flagship restaurant, Boulud released his latest book that ‘Chef of the Century’ Paul Bocuse calls the “future bible of tomorrow’s chefs.” The definitive, yet personal cookbook reveals his love of French cooking with more than 75 signature recipes, as well as 12 dishes he prepares at home for friends and family on more casual occasions.
As one of the most respected and successful chefs in the world, it would be easy for Boulud to rest on his laurels, but as Ringel points out, he likes to pay it forward. “Chef Boulud loves meeting our students,” she says. “He is such a renowned chef that many of the students are star struck when they meet him, but he is also so gracious and kind, and immediately puts them at ease. He really seems to love inspiring our up-and-coming chefs by spending time with them, answering their questions and offering advice.”
But Boulud takes mentoring one step further. As part of his longstanding philosophy to nurture culinary talent and build careers, DANIEL is one of seven of his top restaurants where CIA students can complete their required externship field experience. “It’s amazing to have such a celebrated chef offer externships to our students,” Ringel says. “And it’s incredible that he continues to come to our store year after year. But what makes it so extra special is the way he interacts with the students. Someone of his talent and fame, who gives back to those who are just starting out, is truly remarkable – and that encouragement is so greatly appreciated by our students.”
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 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, 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.