Emma Bengtsson Speaks to CIA Graduating Class
Hyde Park, NY 鈥 Emma Bengtsson is proof that a genuine Swedish chef is not
a singing, cleaver-wielding Muppet. Bengtsson, executive
chef at New York City鈥檚 famous Nordic restaurant Aquavit, was commencement speaker
at the New York campus of The Culinary Institute of
America on July 6. Bengtsson is the second female
chef in the United States to run a two-Michelin-star
kitchen, and first-ever female Swedish chef with two stars in the Michelin Guide.
鈥淵ou are all sitting here because there was something
calling you. You needed to do something with your hands and with your mind to
create something,鈥 Bengtsson told the newest CIA
graduates. 鈥淣ever stop thinking about new ways and new ideas on how you can
take what you learned and push it forward.鈥
After growing up in a small town on the west coast of her
native country, Chef Bengtsson enrolled in a hotel
and restaurant school in Stockholm and worked in some of that city鈥檚 finest
restaurants. She was recruited by the former executive chef at Aquavit to come
to New York and join the restaurant as the pastry chef in 2010. Four years
later, Bengtsson was promoted to executive chef.
Her culinary style has earned the restaurant a three-star
review in The New York Times. This
year, she was both a semifinalist for the James Beard Foundation Award for Best
Chef: New York City and named among the city鈥檚 Top Women Chefs by Forbes magazine.
The entire CIA commencement ceremony, including Chef Bengtsson鈥檚 address to recipients of associate degrees in baking & pastry arts and culinary arts, can be .
Photo Caption and Hi-Res Image:
Chef Emma Bengtsson congratulates
a graduate during commencement ceremonies at The Culinary Institute of America
on July 6, 2018. (Photo credit: CIA/Phil
Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor鈥檚 degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.
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