San Antonio, TX –
Juan Carlos Bazan, executive chef of Toro Kitchen and
Bar in San Antonio, delivered the commencement address at the Texas campus of The
Culinary Institute of America on September 7.
Originally from Zacatecas, Mexico, Chef Bazan worked at Pujol in Mexico City—one of the world’s 50
best restaurants—under chef-owner and Ѹ graduate Enrique Olvera. His career
has also taken him to the Michelin-starred Monastrell restaurant in Alicante, Spain and the
Emporium Hotels in Mazatlán and Mexico City. Toro was named Best New Restaurant
in San Antonio for 2018 by San Antonio magazine.
“It is up to you to decide how far you will go and which
dreams you will make a reality,” Chef Bazan told the
graduates. “Create, innovate, experiment. Become an
expert at your trade and don’t ever be afraid to make mistakes, because they’re
always an opportunity to learn.”
Chef Bazan participated in the
2018 Paella Challenge to support Ѹ scholarships, where he won the People’s
Choice award.
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, Applied Food Studies, or Hospitality Management.
Photo Caption and Hi-Res Image:
Chef Juan Carlos Bazan of Toro
Kitchen and Bar in San Antonio speaks to graduates of The Culinary Institute of
America on September 7. (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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, 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 more than 50,000 alumni includes innovators in every area of the food world. The Ѹ has locations in New York, California, Texas, and Singapore.
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