chef graduation ceremony

ICC Annual Commencement Ceremony 2018

On Sunday, June 3rd, the International Culinary Center® celebrated graduates who completed our professional programs throughout the past year (between May 2017 and June 2018) at our annual commencement ceremony, held at Carnegie Hall in New York City. This year’s Keynote Speaker Emily Luchetti, ICC’s Dean of Pastry Arts, marked the first Pastry Chef to give the address, offering wise words that resonated with graduates on the combination of passion and tenacity as the keys to success in the culinary industry.

Tenacity is frustrating and hard, passion is invigorating and fulfilling. We wish our days could all be filled with passion, but without tenacity, we would never be able to realize all of the passion. It is through a combination of your passion and your tenacity that you will succeed. When tenacity runs short, your passion will carry you. When passion runs dry, your tenacity will kick in until the passion returns. – Emily Luchetti, 2018 Keynote Speaker

But one of the most memorable statements of Chef Emily Luchetti’s speech was when she spoke about recognizing your accomplishments, regardless of how big or small they may seem. In a unifying moment, the hall filled with graduates of all disciplines—culinary, pastry and wine— nodded their heads in agreement and acknowledged their shared experiences through laughter.

You have rolled out puff pastry, know the difference between brunoise and julienne, can discern a Merlot from a Pinot, and most probably fixed a broken hollandaise or re-tempered bloomed chocolate. It’s important to take a moment to recognize and savor your accomplishments. – Emily Luchetti, 2018 Keynote Speaker

In addition to the hundreds of Culinary Arts, Italian Culinary, Pastry Arts, Cake Techniques & Design, Art of International Bread Baking and Sommelier graduates, the school also recognized this year’s Outstanding Alumni Award winners. This year, ICC bestowed the Excellence in Culinary Arts award to Chef Angie Mar, Chef/Owner of The Beatrice Inn in New York City. Excellence in Pastry Arts was awarded to Anna Bolz, Pastry Chef of Per Se. Steven Cook, graduate of the Culinary Arts program in 2000, and Co-Owner of CookNSolo Restaurants, received the Excellence in Entrepreneurship award. Lastly, the Outstanding Sommelier recipient was Aaron Babcock, Advanced Sommelier and the Sommelier at Quince in San Francisco who traveled from the West Coast to receive his award. 

I am honored and humbled to be recognized among the very talented alumni of ICC.  Beyond what this award means to me personally, I think it’s an excellent way to highlight the work that ICC students do after graduation: collaborate with our colleagues, help elevate the standards of those around us and, ultimately, raise the bar for our entire profession.” – Anna Bolz, Pastry Chef of Per Se

We wish nothing but continuous success to all graduates and alumni, and look forward to seeing you “Love What You Do” throughout your careers!

2018 COMMENCEMENT CEREMONY VIDEO RECAP

2018 COMMENCEMENT CEREMONY PHOTO GALLERY
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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.

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