The Culinary Institute of America has campuses in New York, California and Texas. For 60 years, The Culinary Institute of America has been teaching and training talented chefs. Hundreds of talented chefs that have graduated from this culinary college have become honored with recognitions and top culinary awards.
CHEF JOHN BESH
Chef John Besh has many awards and honors under his chef’s hat. Graduating from The Culinary Institute of America in 1992, this young chef has made quite the name for himself and a well deserved one at that. One of his top honors is the James Beard Award for Best Chef of the Southeast, 2006.
Chef Besh has taken the rich history of southern foods and turned his passion into award winning restaurants in Louisiana which include August, Besh Steak, Luke and La Provence. Growing up in Louisiana, Chef Besh shows his love for his heritage and community by supporting the local economy especially in the aftermath of Hurricane Katrina and is hands-on with raising funds for the victims. His restaurant “August” was one of the first to reopen after the disaster.
At age 20, Chef English attended The Culinary Institute of America and graduated with honors in 1982. There isn’t a chef known that doesn’t know the name Todd English. Highly respected and honored in his field, Chef English has been recognized with “National Rising Star Chef” by the James Beard Foundation in 1991, Bon Appetit’s Restaurateur of the Year award in 2001 and more recently with the James Beard Foundation’s Who’s Who in Food and Beverage in America.
Chef and owner of several restaurants, author of highly acclaimed cookbooks, many television appearances and his involvement in several charities have kept Chef English on the forefront of the culinary world not to mention he was named one of PEOPLE Magazines 50 Most Beautiful People. His original restaurant “Olives” was voted “Best New Restaurant” by Boston Magazine and later “Best Food and Top Table” by Gourmet Magazine.
CHEF CAT CORA
Teacher of the Year Award, 2006 from BON APPETIT Magazine, Executive Chef of BON APPETIT Magazine and the first and only female on Food Network’s Iron Chef America-these are just a few titles and honors held by Chef Cat Cora. She received her education from The Culinary Institute of America after following the advice of her mentor, Julia Child.
Having a Greek heritage and growing up in the south shows in her cuisine and in her cookbook CAT CORA’S KITCHEN. Chef Cora is the founder and president of Chefs for Humanity, takes part in Macy’s Culinary Council and is a nutritional spokesperson for the organization UNICEF.
Entering into The Culinary Institute of America at the young age of 16, Chef Dispirito was named FOOD & WINE’S Best New Chef in 1999 and only a short year later GOURMET Magazine called him “America’s Most Exciting Chef”.
In 1997, he became chef and owner of Union Pacific and millions of viewers watched on NBC as he opened Rocco’s 22nd Street in 2003. His new show (in the works) on A&E;, “Rocco Gets Real”, helps individuals plan important events such as homecomings, reunions and anniversaries.
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