Ben Daitz Delivers Commencement Address
Hyde Park, NY – Ben Daitz, co-owner of the Num Pang Vietnamese sandwich shops and managing partner of The Vanderbilt and
Brooklyn Bangers, was the keynote speaker at the graduation ceremony at the New York campus of The Culinary Institute of
America on September 8.
Chef Daitz is a 1998 Ѹ graduate
who also holds a degree in political science from Clark University in
Worcester, MA. After earning his Ѹ degree, he worked with chefs Floyd Cardoz at Tabla and David Bouley at Danube in Manhattan, and Saul Bolton at Saul in
Brooklyn. Bolton and Daitz would later become
business partners in opening The Vanderbilt and Brooklyn Bangers, and a chance
meeting with former Clark classmate Ratha Chaupoly led to the Num Pang
partnership.
Num Pang has been ranked the top
fast-casual restaurant in New York by Zagat
Survey and best sandwich in New York by The
Village Voice. The reimagined idea of a bánh mì shop now has seven locations in New York City and one in
Boston that opened earlier this year.
The entire Ѹ graduation ceremony, including Chef Daitz’s address to 49 recipients of Ѹ associate degrees in culinary arts and baking and
pastry arts, can be .
Photo Caption and Hi-Res Image:
NYC restaurateur and Ѹ alumnus Ben Daitz delivered the commencement address at the New York campus of The Culinary
Institute of America on September 8, 2017. (Photo
credit: Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
Founded in 1946, Ѹ is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit Ѹ offers bachelor’s 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 Ѹ 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 Ѹ has locations
in New York, California, Texas, and Singapore
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