The Culinary Institute of America

The Culinary Institute of America, San Antonio Confers First Degrees

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Philanthropist Kit Goldsbury Receives Honorary Doctorate

Media Contact:

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

San Antonio, TX – Seventeen students at The Culinary Institute of America (CIA), San Antonio received their Associate in Applied Science (AAS) diplomas during commencement ceremonies at the Pearl complex on Friday, April 12. This graduation marks the first degrees conferred at the college's San Antonio campus.

The commencement address was presented by Kit Goldsbury, a San Antonio philanthropist whose development company, Silver Ventures, is responsible for the development of Pearl. His gift to the college and generous support of student scholarships made the CIA campus in San Antonio a reality. During the ceremony, CIA President Dr. Tim Ryan presented Mr. Goldsbury with an honorary Doctor of Humane Letters in Culinary Arts degree.

"We are here to celebrate the realization of your dreams. You have persevered, thanks to the desire and drive to develop your culinary talent at The Culinary Institute of America, the best culinary college in the world," Mr. Goldsbury told graduates. "With good decisions and hard work you can make your stamp here in San Antonio, or wherever your dreams take you."

Mr. Goldsbury and the CIA also shared a dream: El Sueño. It is a dream of a future where Latino chefs have greater opportunities in the food world, so they can rise through the ranks of the industry to leadership positions. The second aspect of El Sueño is to elevate the quality and exposure the American public has to the depth and breadth of Latin American cuisines.

With these goals in mind, the CIA opened a campus in San Antonio in 2008, initially offering a certificate program in culinary arts. Two years ago, the college launched its AAS degree program. An associate degree in a second major—baking and pastry arts—begins in August 2013.

The first graduates of the AAS program in San Antonio now join the ranks of CIA alumni—45,000 strong since the college's founding in 1946. San Antonio alumni can complete their bachelor's degree studies in culinary arts management or culinary science at the CIA's Hyde Park, NY campus. Previous CIA graduates with restaurants in San Antonio include John Besh, Johnny Hernandez, Doug Horn, Steve McHugh, Michael Sohocki, and Andrew Weissman.


Photo Captions:

Photo 1: San Antonio Philanthropist Kit Goldsbury delivers the keynote address at the first associate degree commencement ceremony at The Culinary Institute of America's San Antonio campus on April 12, 2013. (Photo credit: Darren Abate/CIA)

Photo 2: CIA President Dr. Tim Ryan (right), bestows an honorary doctorate degree upon philanthropist Kit Goldsbury during the first associate degree commencement at the college's San Antonio campus on April 12, 2013. (Photo credit: Darren Abate/CIA)

Photo 3: The 17 members of the first class to earn associate degrees in culinary arts from the CIA San Antonio celebrate their graduation on April 12, 2013. (Photo credit: Darren Abate/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 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.

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