MAYS LANDING – 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 2026 to the finish line at the 44th Annual ACA Medal Ceremony on May 20 in the Walter E. Edge Theater on the Mays Landing campus.
Academy of Culinary Arts and Hospitality Management Director Joseph Sheridan saluted the ACA’s Class of 2026, comprised of 26 students earning their Associate in Applied Science Degree in Culinary Arts and seven who are earning their Associate in Applied Science Degree with a Baking & Pastry option.
“Today is a milestone for you, but it's one of, I hope, many in your careers. You've shown two years of hard work, perseverance, sacrifice and passion. Today is also a testament to your commitment to excellence and the dedication that you have demonstrated towards mastering your craft,” said Sheridan.
During their time with the ACA, the graduates studied dozens of cookbooks, demonstrated their learned culinary and baking skills for visiting high school students, helped serve meals at the College’s 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 continue making the Annual Restaurant Gala a tremendous success.
“We are here to celebrate and reward your hard work in the Academy of Culinary Arts. These programs are challenging, but with your determination and dedication to the craft, you have risen to the challenge of becoming the best you can be. I cannot overstate how proud I am of each and every one of you for your perseverance in getting to this milestone today,” said Atlantic Cape President Dr. Barbara Gaba. “I'm also very proud of the Academy of the Culinary Arts. It's a signature program here at Atlantic Cape. Over the years, the Academy has truly earned its reputation as an institution of excellence. I'm reminded of all of the accomplished chefs, bakers and restaurateurs that have come through our doors, and have gone on to have great careers across the country and the globe.”
Class of 2013 alumnus Chef Michael Buckley, a multi–outlet restaurant chef at Tropicana Atlantic City and former protégé under Chef Jose Garces in Philadelphia, spoke to the graduates about maintaining humility, remaining resilient in the face of failure, enduring when challenges arise and creating culinary masterpieces that change lives.
“Your work matters because food matters. Food comforts people during loss, it brings families together and food celebrates love, culture, achievement and tradition. Food tells stories before anyone can say a word. Passion is your compass, so keep it close,” said Buckley. “Some of you will work in fine dining, some will open restaurants. Some of you will become bakers, pastry chefs, caterers, food stylists, educators, entrepreneurs and innovators. Some may completely redefine what success looks like in this industry, but wherever you go, remember that talent may open doors, but discipline keeps them open.”
Chef Educator Vincent “Rocky” Tedeschi presented Valedictorian Patricia Guittar 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 school is not easy. It demands long hours, burning hands, aching feet, sleepless nights, and endless perseverance. Every challenge has taught not just about cooking, but about ourselves.
We learned that success is not perfection, success is showing up again after failure. Success is continuing to believe in yourself when things get hard and success is refusing to give up on the dream that brought you here in the first place,” said Guittar. “Over these past few years, we learned more than techniques and recipes, we learned discipline, creativity, teamwork and passion. We learned how to stay calm under pressure and how to turn mistakes into lessons. Most importantly, we learned that greatness comes from consistency, courage and heart. Today is not the end of our story, it is only the beginning.
Culinary Students Association (CSA) Advisor and Chef Educator Ruth Latorre recognized the officers of the CSA for 2025–26: President Amy Jimenez, Vice President Guadalupe Luque–Sanchez, Secretary Danna Jimenez, Social Media Jada Massey and Treasurer Patricia Guittar.
Once again, displaying the raw emotion that a proud parent would show, Sheridan imbued his graduates with some sage final words of advice before they begin their professional culinary careers. Sheridan also thanked the Atlantic Cape Foundation, on behalf of the 18 students who each received a $1,500 scholarship for their educational excursion to Italy next week for the Marco Polo Study Abroad Program.
“Look out at the people in the audience who supported you and think about your journey. Think about the past two years and what the future is going to hold. Think about the long nights, practicing knife skills, hours experimenting with flavor techniques and practicing your hollandaise. Through discipline, creativity and hard work you have become the culinary professionals that you are today,” said Sheridan. “As your career grows, remember to share your knowledge with others just as your instructors and mentors have shared with you. This is how you build a legacy in this profession. Always remember that success isn't measured just by awards, titles, Michelin stars and television appearances, but by the joy that you bring to others through your food.”
The 2026 Culinary Arts degree recipients and respective medal award include: Nicholas Abad, gold; Rheymon Barretto; John Biedrzycki, gold; Kayla Cruz, silver; Vincenzo Daniels, bronze; Michael Detreville, certificate; Devon Devico; Sarah Gonzalez, silver; Vonee Jackson, gold; Jake Jauch, silver; Danna Jimenez, bronze; Hope Johnson, bronze; Daniel Lopez, silver; Saul Lopez, bronze; Guadalupe Luque–Sanchez, silver; Huy Ngo, bronze; Alexander Perrin; Chase Quintavalle, silver; Wardell Richardson, silver; Keyonna Robinson, one–year Culinary certificate; Emaani Roots, silver; Mariah Salamanca, silver; William Sanford; Julian Startare, bronze; Samad Steele, silver and Ellianna Tasso, certificate.
The 2026 Baking & Pastry option degree recipients and respective medal award include: Abigail Drewry, silver; Patricia Guittar, gold; Amy Jimenez, silver; Madelyn Kurman, gold; Hannah Lopez, silver; Jada Massey, bronze and Taylor Whedbee, silver.
View a photo gallery of this event on Flickr here.
Learn more about the Academy of Culinary Arts at atlanticcape.edu/aca.
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About Atlantic Cape Community College
Established in 1964, Atlantic Cape Community College is a Middle States-accredited, Hispanic-serving institution proudly serving the residents of Atlantic and Cape May counties. As a comprehensive, two-year community college, Atlantic Cape offers more than 50 undergraduate degree programs and 34 certificate and workforce development professional series programs at its Mays Landing, Atlantic City, and Cape May campuses. Atlantic Cape is home to the renowned Academy of Culinary Arts, rated the top culinary school in New Jersey, and to its highly acclaimed Nursing program for more than 60 years. Atlantic Cape also partners with more than 30 colleges and four-year universities to offer students the opportunity to seamlessly earn a bachelor’s degree upon graduation.
