San Antonio, TX –
John Brand, culinary director of Hotel Emma, delivered the commencement address
at the San Antonio campus of The Culinary Institute of
America on April 13.
As culinary director, Brand oversees the hotel’s three
epicurean properties—Supper, the hotel restaurant; Larder, the in-house market
and café; and the Sternewirthe, the Hotel Emma bar. He
knows the many paths to success the culinary industry has to offer, working his
way up from a dishwasher as a teenager in Wisconsin to becoming the culinary
mastermind behind a world-renowned hotel in San Antonio.
“Be the person you want to hire,” Chef Brand advised
graduates. “Think like a chef.”
Chef Brand joined the Hotel Emma team in 2014 inspired by
San Antonio’s gastronomic resurgence. In 2017, Food & Wine magazine named Hotel Emma one of the world’s best
“food-centric” hotels.
The Ѹ San Antonio offers degrees in both Culinary Arts and Baking & Pastry Arts.
Graduates can then transfer to the college’s New York campus to complete bachelor’s degrees in Food Business Management, Culinary Science, or Applied Food Studies.
Photo Caption and Hi-Res Image:
John Brand, culinary director of the Hotel Emma, addresses
associate degree graduates at the San Antonio campus of The Culinary Institute
of America on April 13. The Hotel Emma is on the site of the former Pearl
Brewery, adjacent to the Ѹ’s campus. (Photo
credit: Darren Abate/Ѹ)
Media Contact:
Bernadette Lewis
Marketing Manager
210-554-6411
Bernadette.Lewis@culinary.edu
About Ѹ:
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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