Hyde Park, NY – Nicholas Elmi, chef and owner of the acclaimed Restaurant
Laurel in Philadelphia, spoke to the graduating class of The Culinary Institute
of America at the college’s New York campus on March 3. He was
recently announced as a 2017 James Beard Foundation Award semifinalist for Best
Chef: Mid-Atlantic. He was a semifinalist for the same award in 2015 and Laurel
was a semifinalist for Best New Restaurant in 2014.
Since its 2013 opening, accolades have been pouring in for
Laurel. In addition to the recognition from the James Beard Foundation, it made Ҳ’s 25 Most Outstanding Restaurants
and Philadelphia magazine’s Best Restaurants lists and earned four “bells” in a Philadelphia Inquirer review by
legendary critic Craig Laban.
Next door to Laurel, in the city’s East Passyunk Avenue “foodie” district, the 2002 Ѹ graduate opened a second restaurant: ITV
(In the Valley) Wine and Cocktail Bar. He is also developing a Mediterranean
bar and grill concept to open in the Philadelphia International Airport.
Between running his restaurants and supporting organizations
such as the March of Dimes, Parkinson Council, and Philadelphia Animal Welfare
Society (PAWS), Chef Elmi found time to compete on Top Chef. In 2013, he beat 18
competitors to win the 11th season of Bravo’s highly rated cooking competition
show.
Chef Elmi spoke to 62 recipients
of Ѹ associate degrees in
culinary arts and baking and
pastry arts. The entire graduation ceremony can be .
Photo Caption and Hi-Res Image:
Nicholas Elmi ’02 with the newest
graduates of Ѹ. Chef Elmi,
chef/owner of Philadelphia’s Restaurant Laurel, delivered the commencement
address at the Ѹ’s New York campus on March 3, 2017. (Photo credit: Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_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 degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the Ѹ the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The Ѹ has campuses in New York, California, Texas, and
Singapore.
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