-- Acclaimed chefs Mashama Bailey and
Evan Funke will inspire the next
generation of culinary and hospitality leaders --
NEW
YORK, May 13, 2024 /PRNewswire/ -- The
Institute of Culinary Education (ICE) will celebrate the
achievements of the 2023-2024 graduating class at commencement
ceremonies for its New York City
and Los Angeles campuses later
this month. Graduates have completed at least one of ICE's in
person or online diploma or Associates degree programs in various
fields of study, including Culinary Arts, Pastry & Baking Arts,
Plant-Based Culinary Arts, Restaurant & Culinary Management and
Hospitality & Hotel Management.
"I'm proud to host another ceremony to honor all the excellent
and hard work our students have completed and achieved during their
programs," said ICE CEO Rick Smilow. "This next generation of
chefs is talented and ready to tackle the industry. We're thrilled
that they will be inspired by such culinary icons as Mashama Bailey and Evan
Funke, who are sure to motivate them as they embark on their
careers."
Honorary speakers include culinary trailblazer Mashama Bailey and alumni chef Gabrielle Chappel at the New York City ceremony, and renowned chef
Evan Funke and graduate Megan Fogarty at the Los Angeles commencement.
Bailey is a culinary visionary and graduate from ICE's Culinary
Arts program in 2001. She is the Executive Chef and Co-Founder of
The Grey, The Grey Market, Diner Bar and the forthcoming restaurant
in Paris; the Vice Chairman of the
Edna Lewis Foundation and the winner of two James Beard Awards
(Best Chef Southeast and Outstanding Chef in America). She is also
the author of Black, White, and The Grey: The Story of an
Unexpected Friendship and a Beloved Restaurant.
"I'm grateful for the opportunity to serve as the keynote
speaker at this year's ICE commencement ceremony," said Bailey.
"These students are the next generation of great chefs and it is my
privilege to welcome them to the industry and impart some of the
knowledge and advice that I've gained along my own journey from
ICE's kitchens to where I am today."
In addition to Bailey, the New York
City ceremony will feature alumni speaker Gabrielle Chappel. The Plant-Based Culinary Arts
graduate is the winner of FOX's cooking competition show Next Level
Chef, hosted by Chefs Nyesha Arrington, Richard Blais and Gordon
Ramsay.
At the Los Angeles ceremony,
graduates will hear from distinguished chef Evan Funke. He is the Executive Chef of Funke,
Mother Wolf, Felix Trattoria, and Tre Dita at the St. Regis
Chicago; co-executive producer on projects such as the documentary
Funke and the docuseries Shape of Pasta, and is the author of the
award-winning cookbook "American Sfoglino."
"Strong foundation is everything," said Funke. "The leadership
at ICE provides a rich environment for students to extract the
necessary skills to start their journey towards becoming a
professional chef."
Megan Fogarty, the west coast
graduate speaker, completed both the Culinary Arts and Restaurant
& Culinary Management programs for a dual diploma in 2021. She
is a sous-chef at Walter and Margarita Manzke's award-winning
République.
The New York campus graduation
will take place at Borough of Manhattan
Community College's Tribeca Performing Arts Center on
May 22 at 9
a.m., while the Los Angeles
campus commencement will happen at the Beckman Auditorium at
Caltech on May 20 at 5 p.m.
About the Institute of Culinary Education
The Institute of Culinary Education (ICE) is one of the largest and
most diverse culinary schools in the world with campuses
in New York and Los Angeles. Established in 1975,
ICE offers award-winning six- to 16-month in-person and
online career training programs in Culinary Arts, Pastry &
Baking Arts, Plant-Based Culinary Arts, Restaurant &
Culinary Management and Hospitality & Hotel Management, in
addition to professional development in Techniques
of Artisan Bread Baking, The Art of Cake Decorating and
Intensive Sommelier Training — with more than 18,000 alumni, many
of whom are leaders in the industry.
ICE also offers continuing education for culinary professionals,
hosts more than 300 special events each year and is home to one of
the world's largest recreational cooking, baking and beverage
programs. ICE's 74,000-square-foot, cutting-edge campus in
New York City and its
38,000-square-foot Los Angeles
campus were designed for inspiration, creativity and community.
Visit us at ice.edu or join us on Instagram, Facebook, TikTok,
Twitter and YouTube at @iceculinary to find your culinary
voice™.
CONTACT:
Stephanie Fraiman
Public Relations Director
Institute of Culinary Education
(212) 847-0703
sfraiman@ice.edu
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SOURCE The Institute of Culinary Education