Institute of Culinary Education Celebrates 2025 Graduating Class
On June 24, 2025, the Institute of Culinary Education (ICE) held a momentous commencement ceremony in New York City to honor its graduating class of 2025. This year also marks a significant milestone as the institute celebrates its 50th anniversary, a testament to decades of excellence in culinary education.
The ceremony took place at the BMCC Tribeca Performing Arts Center, where graduating students gathered to celebrate their achievements alongside industry leaders and alumni. This year, ICE had the privilege of featuring renowned personalities in the culinary world as commencement speakers. Jacques Torres, an internationally acclaimed pastry chef and chocolatier, shared his insights and experiences with the graduates, inspiring them to pursue their culinary dreams with passion and dedication. Missy Robbins, a distinguished ICE alumna and the co-founder of Grovehouse Hospitality, also delivered an inspiring speech. She is widely recognized for her restaurants, including Lilia and Misi, which showcase her commitment to high-quality cuisine and innovative dining experiences.
In addition, Samuel Caucci, the sous chef at two-Michelin-starred SAGA, addressed the graduates as the alumni speaker. His journey through the culinary world exemplifies the potential for success that an education from ICE can foster.
Rick Smilow, CEO of ICE, emphasized the institute’s mission by acknowledging the graduates' hard work and creativity. “Our graduates are at the heart of ICE’s mission,” said Smilow. “They’ve shown determination, creativity, and passion, and we’re thrilled to mark this achievement with speakers who represent what’s possible in this field.”
The celebration of the Class of 2025 also highlights the institute’s lasting impact on the culinary scene in New York City. This year, eleven restaurants with ICE alumni at the helm were recognized on the New York Times' 2025 list of "The 100 Best Restaurants in New York City." Among these notable establishments is Lilia, where ICE alum and keynote speaker Missy Robbins serves as the chef-owner. This recognition is a reflection of ICE's significant role in enhancing the city’s vibrant dining landscape.
As part of the 50th-anniversary celebration, ten culinary professionals whose restaurants earned accolades were also honored as distinguished alumni. This list includes:
- - Sameer Bhatt (Bungalow, General Manager/Partner)
- - Michelle Palazzo (Frenchette and Le Veau d'Or, Executive Pastry Chef)
- - Sohui Kim (Gage & Tollner, Chef/Partner)
- - Orlando Soto (Le Bernardin, Executive Pastry Chef)
- - Suzanne Cupps (Lola’s, Chef/Owner)
- - Mary Attea (Raf’s, Chef/Partner)
- - Ayesha Nurdjaja (Shukette, Executive Chef/Partner)
- - Ann Redding (Thai Diner, Chef/Co-Owner)
- - Ju Sung “Bobby” Yoon (Yoon Haeundae Galbi, Founder/Owner)
Barry Tonkinson, Senior Vice President of Education at ICE, reaffirmed the institute's commitment to future culinary professionals by stating, “As we celebrate five decades of culinary education, we’re not only reflecting on the past — we’re investing in what’s next. From expanded course offerings to industry partnerships and other initiatives, ICE remains committed to preparing students for success in every corner of the food and hospitality world.”
Established in 1975, the Institute of Culinary Education has grown to become one of the leading culinary schools in America. It offers comprehensive training in various programs such as Culinary Arts, Pastry and Baking Arts, Plant-Based Culinary Arts, Restaurant Culinary Management, and Tourism and Hospitality Management. Graduates of ICE are well-prepared to embark on successful careers in the gastronomy industry. With campuses in New York City and Los Angeles, along with extensive online programs, ICE provides aspiring chefs with valuable tools for achieving their culinary ambitions.
For further details about the Institute of Culinary Education and its extensive offerings, visit
ice.edu or connect with them on social media @iceculinary.
Contact:
Stephanie Fraiman
Institute of Culinary Education
Phone: (212) 847-0703
Email: [email protected]