On May 11, 2018, the Academy of Culinary Arts Toque Day ceremony
celebrated the achievements of the Baking and Pastry Arts Class of 2018.
“Gratitude” emerged as a recurring theme throughout the
ceremony beginning with words of wisdom from guest speaker Samuel Phillips, president
of Gardners Candies, Inc.
“What a great job,” he said. “We are so fortunate. Not only
do you make the customers smile, but you’re pursuing your dream. That’s the number-one
rule, to pursue your passion, and IUP has prepared you for exactly that. How
fortunate you all are.”
Phillips’ address was accompanied by congratulatory remarks
from Mary Williams, dean of the College of Health and Human Services; Lynn
Pike, Culinary Arts Department chairperson; Hilary DeMane, chef instructor; and Summer
Wood, student speaker.
As DeMane reflected on the process of preparing her remarks
for the day, she shared that two themes continually emerged: attitude and
gratitude. She reminded the students to always carry with them an “attitude of
gratitude” and to “be thankful of everyone around you.”
Wood reminded her classmates that, “whatever path you choose
to take, please don’t forget where it all began. Don’t forget the friends you
have made along the way, don’t forget the people who have taught you all the
things you hadn’t known before, and most importantly, don’t forget all of the
people who have loved, supported, and encouraged you.
In the next few weeks, the students will begin their
culinary externships to gain real-world experience in places near and far,
including Oglebay Resort, in Wheeling, West Virginia; The Broadmoor, in
Colorado Springs, Colorado; The Ocean Reef Club, in Key Largo, Florida; and
Horseshoe Bay Resort, in Horseshoe Bay, Texas. In all, 30 students will be going to
11 locations in nine different states.
Congratulations to the Class of 2018! We look forward to
watching you change the industry with your “attitudes of gratitude.”