ICC Annual Commencement Ceremony 2017
On Sunday, April 23, the International Culinary Center® celebrated graduates throughout the past year at our annual commencement ceremony, held at Carnegie Hall in New York City. Jacques Pépin, our Dean of Special Programs, offered the keynote address with wise words for graduates on how to stay humble and work hard throughout their culinary careers.
In addition to the hundreds of Culinary Arts, Pastry Arts, Cake Techniques, Bread Baking and Sommelier graduates, the school also recognized this year’s selected Oustanding Alumni winners. Chef Julian Medina, the chef/owner of Toloache, Tacuba, Coppelia, Yerba Buena and La Chula received the award for Excellence in Culinary Arts. Susanna Yoon, head chocolatier and founder of Stick With Me Sweets received this year’s Excellence in Pastry Arts award. Rhonda Crosson, the head baker for MeyersUSA received the award for Excellence in Bread. Hugh Mangum, a graduate of ICC’s Professional Culinary Arts program (2001) received the award for Excellence in Entrepreneurship as the chef/owner of Mighty Quinn’s – having multiple locations of the New York style BBQ establishment across the globe. Last but certainly not least, ICC celebrated Jhonel Faelnar as this year’s Outstanding Sommelier. As the Sommelier for The NoMad Hotel, Jhonel is the only ICC graduate to receive the distinction of being an Advanced Sommelier and is currently studying for the Master Sommelier exam.
We wish nothing but continuous success to all graduates and alumni and look forward to seeing you “Love What You Do” throughout your careers.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.