Top Talent Takes the Stage at Brookdale Culinary, Hospitality Graduation

Brookdale Community College celebrated its 2026 Culinary Arts and Hospitality Management graduates with a ceremony that placed student achievement, leadership, and industry readiness at center stage.

From the start, the message was clear: these graduates are stepping into careers built on passion, precision, and people.

President David M. Stout, Ph.D., praised the class for choosing a demanding and meaningful profession. “You are entering a field centered on caring for others,” he said. “There is something special about bringing people together through food and hospitality.”

“You are not just students anymore,” said Assistant Dean and Professor Michelle Zuppe. “You are chefs, planners, entrepreneurs, and experience makers.”

The ceremony’s most prestigious honors, the Cordon Awards, recognized the top-performing students across both programs.

In Culinary Arts, Isabella Gutierrez Mateus earned the prestigious Blue Cordon Award as first in class, graduating with a 4.0 GPA and demonstrating exceptional dedication and resilience. Megan Gandolfo received the Red Cordon Award for second in class, recognized for her strong work ethic and commitment to the craft. The White Cordon Award, honoring third in class, was presented to Victoria Bou, noted for her consistency, teamwork, and quiet leadership in the kitchen.

In Hospitality Management, Olivia Ruby, who graduated with a 4.0 GPA, was recognized as first in her class and recipient of the program’s top honor. Zachary Berger earned the Red Cordon Award for second in class, balancing academic success with industry experience. The White Cordon distinction, recognizing third in class, was awarded to Jimmy Gonzalez Morales, whose academic achievement and professionalism set him apart.

Student speaker Megan Gandolfo captured the spirit of the class, reflecting on a journey shaped by long days, high expectations, and strong bonds. Gandolfo, who recorded the highest number of volunteer hours with 166 and received the Epicurean Club Award, exemplified the leadership and dedication celebrated throughout the program.

“Somewhere along the way, we became family,” she said. “We learned to keep going, even when things didn’t go according to plan.”

Gandolfo highlighted the impact of Brookdale’s hands-on learning environment and the Epicurean Club, where students gained real-world experience through events, open houses, and community engagement.

“Being part of this program felt like a second home,” she said. “We pushed ourselves, supported each other, and grew together.”

Additional honors presented during the ceremony recognized student excellence across both programs, including the Maitre D Award to Sarah Stypa, the Customer Service Award to Mandy Pelenski, the Excellence in Pastry Award to Reyna Lopez, and the Chef’s Choice Award to Richard Kallok.

Guest speaker and alumnus Isyufran Rodriguez, now a culinary leader with Culture Collective in Asbury Park, reminded graduates that success in the industry extends beyond technical skill.

“Skills can be taught. Character is something you build within yourself,” he said, echoing Anthony Bourdain. “You can teach someone how to cook a steak. You can teach a technique, but character, discipline, consistency, and respect come from within.”

Rodriguez shared his own journey from Brookdale student to working in top kitchens, encouraging graduates to stay grounded, remain confident, and define success on their own terms.

“Hospitality is how you make people feel,” he said. “That’s what people remember.”

With strong ties to the Jersey Shore’s vibrant hospitality scene, many graduates are already gaining experience in local restaurants, hotels, and event spaces, positions that will serve as the foundation for long-term careers.

As the Class of 2026 moves forward, they carry more than just technical skills. They leave Brookdale with confidence, resilience, and a shared understanding of what it means to create meaningful experiences for others, one dish, one guest, and one moment at a time.