NYC Culinary Graduation 2025 | Inspiring Words from Missy Robbins, Samuel Caucci & Jacques Torres

Celebrate the 2025 Commencement Ceremony of the Institute of Culinary Education in New York City — marking the school’s 50th anniversary and 30 years of leadership under Chairman and Founder Rick Smilow.⁣⁣
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This year’s graduates were inspired by an extraordinary lineup of culinary leaders:⁣⁣
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• 𝐂𝐡𝐞𝐟 𝐌𝐢𝐬𝐬𝐲 𝐑𝐨𝐛𝐛𝐢𝐧𝐬 – James Beard Award-winning chef/owner of Lilia and Misi in Brooklyn, co-founder of Misipasta and Grovehouse Hospitality, and author of two acclaimed cookbooks. Known for her mastery of Italian cuisine, Robbins has been featured in The New York Times, Vanity Fair, and InStyle, and is a distinguished ICE alum who employs graduates in her restaurants.⁣⁣
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• 𝐂𝐡𝐞𝐟 𝐒𝐚𝐦𝐮𝐞𝐥 𝐂𝐚𝐮𝐜𝐜𝐢 – ICE Culinary Arts ’19 graduate whose career includes cooking at the two-Michelin-starred The Modern and co-founding the Michelin-starred Joomak Banjum. He has also served as Sous Chef at Clover Hill (named to the New York Times “100 Best Restaurants in NYC” list) and is currently Sous Chef at SAGA, where he continues to mentor and hire ICE graduates.⁣⁣
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• 𝐂𝐡𝐞𝐟 𝐉𝐚𝐜𝐪𝐮𝐞𝐬 𝐓𝐨𝐫𝐫𝐞𝐬 – World-renowned pastry chef affectionately known as “Mr. Chocolate.” Former Executive Pastry Chef at Le Cirque, Torres is a head judge on Netflix’s Nailed It! and a recipient of the James Beard Pastry Chef of the Year award. A Chevalier de la Légion d’Honneur, cookbook author, and former Dean of Pastry Arts at the International Culinary Center, his influence on the pastry world is legendary.⁣⁣
From heartfelt speeches to career-shaping advice, this ceremony honored the passion, perseverance, and artistry that define ICE graduates and the culinary industry.⁣⁣
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Turn your love for cooking into a career: https://www.ice.edu/request-info?mcid...

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