Two years of hard work, of mastering the techniques and skills of the culinary world, of perfecting their precision to detail and ultimately owning their craft led Atlantic Cape Community College’s Academy of Culinary Arts’ (ACA) Class of 2025 to the finish line at the 43rd Annual ACA Medal Ceremony on May 21 in the Walter E. Edge Theater on the Mays Landing campus.
The ACA’s Class of 2025 features 17 students who are earning their Associate in Applied Science Degree in Culinary Arts while nine are earning their Associate in Applied Science Degree with a Baking & Pastry option.
“Today is a celebration and a recognition of the hard work and dedication that our graduates have reached a significant milestone in their early careers. We are so proud to stand beside them as they take their next step on their professional journey,” said Academy of Culinary Arts and Hospitality Management Director Joseph Sheridan.
During their time with the ACA, these graduates poured through dozens of cookbooks, demonstrated their learned culinary and baking skills for visiting high school students, helped serve meals at the student-run gourmet restaurant Carême’s, competed with and against each other in contests such as Iron Student Chef and Wings Wars competitions, and worked together to make the Annual Restaurant Gala the tremendous success that it is year-in and year-out.
“Today, we are here to celebrate and award your hard work in the culinary program. As you know very well, the Academy’s programs are challenging, but with your determination and dedication to your craft, you have risen to the challenge and become the best chefs you can be,” said Atlantic Cape President Dr. Barbara Gaba. “I cannot overstate how proud I am of each and every one of you for your perseverance in reaching your goals. Your determination, passion, and resiliency are admirable, and I am proud to be here today, to recognize and celebrate your hard work. I wish you all the best as you move on to the next stage of your careers.”
Class of 2004 alumnus Chef Anthony Ricciardi, executive chef at the Deauville Inn in Strathmere, NJ, reminded the graduates, as they seek to cultivate their own culinary careers, to be patient, to maintain their attention to detail, to be resilient, courageous and to always experiment as they work towards building themselves into a great chef.
“We are here to celebrate you – artists, innovators, and dreamers – who have transformed ingredients from scratch into masterpieces. You have cut, braised and baked your way through countless hours in hot kitchens. You survived long days of lectures and the pressure of plating perfection. As you leave this campus and step into the real world, I urge you to be curious because the culinary world is ever-changing. Explore new cuisines, techniques and cultures, and taste everything.
“Ask questions, learn from your mistakes, and keep tweaking, learning and growing. Have passion and knowledge because people can taste the difference when you cook from the heart. Lastly, build community and workmanship. Lift up those around you, your sous chefs, your dishwashers, your servers, celebrate their successes, support them through the challenges and create a culture where everyone thrives.”
Chef Educator Vincent “Rocky” Tedeschi presented Valedictorian Grace Carpenter of Egg Harbor Township with the Nathan Schwartz Award. Schwartz, who was a role model to many of his fellow students, was an exceptional scholar and member of the Academy of Culinary Arts’ first graduating class in 1983. He was also a non-traditional student who returned to college after a professional career and raising a family. Unfortunately, following his graduation that year, he tragically passed after an automobile accident.
Culinary Students Association (CSA) Advisor and Chef Educator Ruth Latorre recognized the officers of the CSA: Class of 2025 graduates President Saudly Delphin and Club Representative Alyssa Pietropaolo, as well as Class of 2026 students Vice President Amy Jimenez, and Secretary Danna Jimenez.
Latorre will be chaperoning 10 students overseas next week for a 17-day educational excursion to the Marco Polo Study Abroad Program in Italy. Between May 27-June 12, the students will visit the Anzio, Parma, Ferrara and Asti regions of the country. They will engage in 26 hours of cooking classes, 26 hours of field trips to wineries, food producers, farms and more, as well as 22 hours of cultural tours to Rome, Venice, Torino and the Cinque Terre.
As each of the 26 graduates prepare to disperse in the direction of their dreams, careers and lives, Senior Dean, Liberal Studies and Culinary Arts Dr. Denise-Marie Coulter offered words of advice to the students on the stage and in the audience.
“In dreams begins responsibility. If you desire something, you have to do the legwork to make it happen. Keep that in mind and while you’re pursuing your goal(s), do not forget to tend to your happiness. You want to continue to tend for your, to your happiness,” said Coulter. “Connect with people, your family, your friends, with anyone who’s important in your life. Make connections with others, take some time to be grateful. you’ve accumulated, please make sure that you move through your life with a mindfulness towards setting goals. Fulfill your goals and, most importantly, tend to your happiness.”
With pride in his quivering voice, gratitude on his mind, affection in his heart and happy tears of joy in his eyes, Sheridan left his graduates with final words of advice before they begin their professional career journeys wherever fate may take them.
“Today is the culmination of many early mornings, many long days, many late nights, and countless hours spent in the kitchens and classrooms of the Academy. You have honed your skills, learned new techniques and pushed yourself to grow. Thank you for your passion, curiosity and dedication.
“The industry does not stand still and neither should you. There will always be new techniques to learn, new ingredients and new tools to utilize. There will be new flavors to discover. There will always be something new emerging. Whether it’s taking an advanced course in your specialization for you or being open to feedback from the chefs you’re working for, continue your education, sharpen your skills and expand your perspective.
“Lastly, travel. It opens your eyes to new cultures, new cuisines and to new ways of thinking. It teaches you humility and fuels your curiosity. Let your values guide you. Take pride with the details and treat every dish like it’s your chance to make someone’s day.”
The 2025 Culinary Arts degree recipients and respective medal award include: Maleak Arthur, culinary certificate; Nahomy Brizuela, gold; Valerie Davis, silver; Saudly Delphin, gold; Kyleigh Gibson, silver; Kinyatta Haynes, bronze; Andreas Kaiafas, bronze; Dorian Lopez, gold; Robert Macrie, silver; Zachary McKensie, silver; Thomas McShane, bronze; Jasaiya Phillips, bronze; Alyssa Pietropaolo, silver; Anthony Spero, gold; Trista Suppi, silver and Tiarah Williams, gold.
The 2025 Baking & Pastry option degree recipients and respective medal award include: Grace Carpenter, gold; Madison Chainey, gold; Tyra Ford, silver; Skylar Leary, gold; Julia McDonnell, gold; Syanne Petty, gold; Haley Richards, silver; Victoria Shaw, silver; Nicole Taylor, gold and Xuejiao Wang, silver.
View a photo gallery of this event on Flickr here.
Learn more about the Academy of Culinary Arts at atlanticcape.edu/aca.
