I firmly believe that I am a positive force in society, and this conviction stems from my passion for helping others. Growing up, my family faced financial difficulties, and we often relied on food donation centers at our local church to get by. However, even in the midst of our struggles, my mother and I made it a point to volunteer at these same centers, assisting others who were going through similar challenges. This experience instilled in me a sense of purpose and taught me the value of giving back to my community. Throughout my life, I have continued to volunteer in various capacities, including school supply drives, clothing drives, and food drives. These experiences have not only allowed me to make a tangible difference in the lives of others but have also brought me immense joy and fulfillment. I have come to realize that my purpose in life is to help others, and I strive to do so in every aspect of my life. As a future restaurant owner, I am committed to reducing food waste and making a positive impact on my community. I plan to implement sustainable practices in my kitchen, such as composting and using locally sourced ingredients, to minimize my restaurant's environmental footprint. Additionally, I will donate excess food to local shelters and food banks, ensuring that those in need have access to nutritious meals. Furthermore, I plan to donate a portion of my restaurant's funds to food donation centers, like the ones that once helped my family. I believe that it is essential to pay it forward and support organizations that are making a tangible difference in the lives of others. By doing so, I hope to create a ripple effect of kindness and compassion that extends far beyond my restaurant's walls. The parameters of current social norms have significantly shaped my thinking on how I can be a positive force in society. In today's world, there is a growing emphasis on community service, social responsibility, and philanthropy. I believe that these norms have encouraged me to think creatively about how I can make a positive impact. Moreover, social media has played a significant role in shaping my thinking. Platforms like Instagram and Facebook have allowed me to connect with like-minded individuals, share my experiences, and learn from others who are making a positive impact in their communities. Social media has also enabled me to raise awareness about social issues that I am passionate about, such as food insecurity and education. However, I also recognize that current social norms can sometimes perpetuate a culture of performative activism, where individuals prioritize appearances over actual action. To navigate this, I strive to stay true to my values and focus on making meaningful contributions, rather than seeking external validation. In the future, I envision myself continuing to be a positive force in society through my work in the culinary industry. I hope to use my restaurant as a platform for community engagement, education, and empowerment. I also plan to continue volunteering and partnering with organizations that align with my values. In conclusion, I believe that I am a positive force in society because I find joy in helping others. My experiences volunteering, studying culinary arts, and planning to open my own restaurant have shaped my thinking on how I can make a positive impact, and I am excited to continue making a difference in the years to come. This scholarship would be instrumental in helping me achieve my goals, alleviating the financial burden of tuition costs and allowing me to focus on my passion for helping others.

My journey with mental health has been a wild ride, but it's led me to where I am today and I couldn't be more grateful as odd as it sounds. Growing up, I struggled with depression, triggered by verbal abuse from my sister. Her words cut deep, and I often felt lost and alone. But I found comfort in cooking it was my escape, my creative outlet, and my happy place. As I cooked, I realized it was more than just food it brought people together, sparked connections, and evoked emotions. I loved experimenting with new recipes, ingredients, and techniques, and the sense of accomplishment I felt when I created something delicious was unbeatable. Now, I dream of opening a restaurant that's warm, welcoming, and serves amazing food. A place where people can share stories, find comfort, and make memories. I envision a cozy atmosphere, with aromas that tantalize the senses and a menu that showcases my creativity. My struggles with depression taught me to be brave, ask for help when I need it, and prioritize my mental health. I learned that seeking help is a sign of strength, not weakness. As I start college at St. Thomas University in Miami Gardens, I'm excited to chase my culinary dreams and make a difference in my community. I hope my story inspires others to find their passion, take care of their mental health, and head for a brighter future. I'm eager to learn from experienced chefs, experiment with new flavors, and develop my skills. I'm confident that my passion for cooking will only continue to grow, and I'm excited to see where it takes me. With hard work and determination, I know I can turn my vision into reality. I'm looking forward to the journey, using my love of cooking to bring people together, grow as a person, and find purpose. I'm confident that my restaurant will become a beacon of hope and hospitality, where everyone feels welcome and valued. Through my journey, I've learned that food has the power to heal, connect, and inspire. I'm excited to share this passion with others and make a positive impact on my community. I'm excited for this new chapter in my life, and I'm ready to take on the challenges and opportunities that come with it. I'm confident that my restaurant will be a place where memories are made, and I'm eager to see the impact it will have on my community. I envision a future where my restaurant is a staple in the neighborhood, where people come together to share meals and make memories. I'm excited to be a part of this community and to contribute to its growth and vibrancy. In conclusion, my journey with depression and cooking has taught me valuable lessons about resilience, creativity, and connection. I'm excited to share my passion with others and make a positive impact on my community. I'm confident that my restaurant will be a place of hope, hospitality, and delicious food, where everyone feels welcome and valued. Thank You for considering my application -Abigail.

Growing up in a vibrant Hispanic household, my passion for culinary arts and hospitality was kindled around the bustling kitchen of my home, a space that was always bustling. It was there that I first experienced the joy of bringing people together with food, whether it was baking tres leches cake with my grandmother or preparing tamales for our annual Christmas party. From a tender age of eight, I found my calling in the sublime craft of cooking. And so began my love affair with culinary arts – a passion that I carry till today as I prepare to begin my first year at the respected culinary program at St Thomas University. My high school years augmented this passion as I delved deeper into the culinary and hospitality world. I had the good fortune to work as a server at a local catering company during my sophomore year. It was there that I saw firsthand the passion, dedication, and precision it takes to run a successful kitchen. One impactful interaction with a seasoned chef deeply influenced my decision to make a career in the industry. He narrated his personal story of how his passion for cooking was inspired by his father and how he never felt like he was 'working' as he loved what he was doing. This conversation struck a chord within me. I saw a reflection of my passion for culinary arts in his story. His words resonated with me, "When you do something you love, you never feel like you're working." It was encouraging validation of my desires and capabilities to step into the world of culinary. As I aspire to make my mark in this dynamic industry, I'm focused on blending my Hispanic heritage into my culinary journey. I believe the culinary world thrives on diversity, and I hope to bring distinct Hispanic flavors and traditions to the global culinary table. Furthermore, my academic pursuits at St. Thomas University will allow me to acquire professional skills and knowledge to thrive in this industry. While my GPA of 2.7 may not reflect a perfect academic record, it certainly does not diminish the passion, dedication, and determination I have for culinary arts and hospitality. Today, the industry needs individuals who bring not only talent but a fresh perspective and positive attitude - these are all qualities I wholeheartedly bring to the table. I am eager to contribute to the hospitality and restaurant industry in any capacity I can. I hope to inspire others like me who find solace and happiness in gastronomy and extend the innately inclusive and warm hospitality that I've been raised within my Hispanic family. By applying my passion and knowledge to my work, I plan on shaping culinary experiences that tell a story, evoke emotions, and create lasting memories. I'm not just passionate about cooking; it's a part of who I am. And I can't wait to share it with the world.

A Sustenance Story of Community, Cuisine, and Compassion As a rising freshman at St. Thomas University with a keen interest in the Restaurant, Culinary, and Food Services sector, I have a clearly defined career goal. I yearn to don the hat of a chef. Growing up in a close-knit Hispanic family, the kitchen has been my sanctuary, a place where love gets translated into dishes, bringing people together. Inspired by these warm unities around meals, I aim to open my own restaurant someday. But my goal transcends simply serving my customers. I strive to serve my community, blending my passion for cooking with my deeply ingrained personal values and prior community service experiences. In the heart of my ethos lies my aversion to food waste, and I plan to prioritize this in my future enterprise. I found my sensitivities growing stronger every time I saw my parents, despite our modest economic state, generously extending help to those in need. Their kindness fueled the idea of donating surplus food to homeless shelters, an initiative that will not only rotundly contribute to minimizing food waste but will also serve as a conduit to give back to the community that nurtured me. Such a purpose to serve characterized my previous community involvements too. As the team manager for my high school basketball team, I learned the art of balance and leadership. Volunteering for Red Cross blood drives gave me insights on humanitarian efforts. My involvement in leading various donation drives reiterated the profound impact of collective duty. This love for giving back stirs my culinary aspirations too. To me, cooking is much more than an art or science; it is an act of empathy, an edible expression of care. A high school GPA of 2.7 may seem only modest, but it masks a woman’s determination and commitment to grow academically and personally. As a first-time college student, I understand the responsibility that accompanies this new chapter. I am adamant to significantly improve my academic performance, reflecting my fervor to achieve my dreams. Above everything else, I understand the role of family and the community that molds us. Building relationships and strengthening bonds has always been of paramount importance to me. My aspiration to become an entrepreneurial chef is not just about food; it's about creating spaces for conversations, laughter, and bonds - around a table, sharing meals. The Hispanic climb to success scholarship will help elevate the financial burden of the overwhelming cost of college tuition. I am determined to live my dreams as a chef by serving diverse palates, and more importantly, by caring for my community. Thank you for considering my application. Abigail Tellez