Diego Galicia, chef and co-owner of Restaurant Mixtli and Mezcalería Mixtli in San Antonio, challenged graduates of The Culinary Institute of America’s San Antonio campus to take care of each other — and themselves.
“You are now part of a very select and exclusive group. You’ve been given the tools, the knowledge, and the discipline to cook,” said Galicia, a 2010 alumnus of the CIA’s San Antonio campus. “I want you to look at each other — in your whites, as proud as any West Point grad. This is all you have, the person next to you. Don’t ever let each other down.”
Galicia reminded the graduates that they are entering a life of service and commitment to others. He advised them to take care of their own health, as well as their feet and their knives, and to continue to polish their craft.
“You were led here by your heart, your will to create, and your desire to learn,” he said. “Don’t ever lose your passion.”
While completing his studies in Latin Cuisines from the CIA, the native of Toluca, Mexico, was named chef de partie for the opening of Restaurant Lüke in San Antonio, working with CIA alumni John Besh, ’92, and Steven McHugh, ’97. He was corporate chef for the Taco Cabana chain before making a major change from the quick-service segment with the opening of Mixtli in 2013.
Mixtli is at 5251 McCullough Ave., inside the Yard. Mezcalería Mixtli is at 5313 McCullough.