My name is Allona Fiddemon, and I am excited to begin my college journey at Johnson & Wales University, in the fall. My passion for cooking, creativity, and bringing people together through food has been the driving force behind my culinary goals from a young age. I believe the JWU program will provide me with the knowledge and skills necessary to succeed in the food and beverage industry. I am especially excited to learn about menu development, flavor pairing, sustainable sourcing, food culture, and business management. All critical elements for launching a successful culinary business. After completing my degree, my goal is to start my own business. My establishment will reflect my creative nature, personal health journey, free spirit, cheerful personality, and core values of my upbringing. I envision a vibrant, unique place within my community where people can gather, enjoy a meaningful experience, connect, and celebrate culture, and flavor. My commitment to sustainability, creativity, health/wellness, and community engagement will be at the center of everything I do. My love for Culinary Arts deepened after my diagnosis with Epilepsy. During this challenging time, I learned how critical diet and nutrition were in managing my seizures. This realization opened my eyes to the connection between food and health, sparking a further commitment to culinary arts, not just as a profession, but a vital purpose, for myself and my community. My first step will be to establish this community-oriented business that emphasizes healthy, affordable, and locally sourced meals. By sourcing ingredients from local black farmers and utilizing seasonal produce, I aim to minimize the carbon footprint associated with transporting food and help strengthen the local black agricultural economy by keeping financial resources within the community. Additionally, Johnson & Wales has partnered with a local compost establishment to further their commitment to waste reduction. The skills learned and obtained by attending Johnson & Wales will further assist me in this area. My establishment will set an example in waste reduction. I plan to adopt practices such as composting food scraps, using biodegradable packaging, and donating surplus food to those in need. This approach will decrease landfill waste, address food insecurity, and educate others about responsible food consumption. I will also collaborate with local schools and organizations to conduct workshops on topics like minimizing food waste at home, growing personal gardens, and preparing healthy meals on a budget. Educating the community, especially the younger generation, is essential for fostering long-term environmental awareness and action in my opinion. I have been a Vegetarian the majority of my life and transitioned to a pescatarian lifestyle about four years ago so I will feature plant-based dishes that celebrate African American culinary traditions as this is a lifestyle that is near and dear to my heart. I have also witnessed firsthand how diet-related illnesses affect our community, often due to a lack of knowledge and access to culturally relevant healthy options. By merging tradition with modern innovation, I will offer meals that honor my heritage while reducing meat dependency to improve overall health outcomes. Lastly, my goal is to encourage others through my work and personal story to follow their dreams, no matter what those dreams are. It is also my hope to bring more awareness to Epilepsy and the importance of proper nutrition and diet through the beverages and dishes I create. In five years, I see myself being bold in action, taking up space, and being a catalyst for change. The kitchen may be where it all begins, but the influence will extend far beyond that! Thank you for your consideration. Allonna Fiddemon

My name is Allona Fiddemon, and I am excited to begin my college journey at Johnson & Wales University, in the fall. My passion for cooking, creativity, and bringing people together through food has been the driving force behind my culinary goals from an early age. I believe this program will provide me with the knowledge and skills necessary to succeed in the food and beverage industry. I am especially excited to learn about menu development, flavor pairing, sustainable sourcing, food culture, and business management. All critical elements for launching a successful culinary business. After completing my degree, my goal is to start my own business. My establishment will reflect my creative nature, personal health journey, free spirit, cheerful personality, and core values of my upbringing. I envision a vibrant, unique place within my community where people can gather, enjoy a meaningful experience, connect, and celebrate culture, and flavor. My commitment to sustainability, creativity, health/wellness, and community engagement will be at the center of everything I do. My love for Culinary Arts deepened after my diagnosis with Epilepsy. During this challenging time, I learned how critical diet and nutrition were in managing my seizures. This realization opened my eyes to the connection between food and health, sparking a further commitment to culinary arts, not just as a profession, but a vital purpose, for myself and my community. My first step will be to establish this community-oriented business that emphasizes healthy, affordable, and locally sourced meals. By sourcing ingredients from local black farmers and utilizing seasonal produce, I aim to minimize the carbon footprint associated with transporting food and help strengthen the local black agricultural economy by keeping financial resources within the community. Additionally, Johnson & Wales has partnered with a local compost establishment to further their commitment to waste reduction. The skills learned and obtained by attending Johnson & Wales will further assist me in this area. My establishment will set an example in waste reduction. I plan to adopt practices such as composting food scraps, using biodegradable packaging, and donating surplus food to those in need. This approach will decrease landfill waste, address food insecurity, and educate others about responsible food consumption. I will also collaborate with local schools and organizations to conduct workshops on topics like minimizing food waste at home, growing personal gardens, and preparing healthy meals on a budget. Educating the community, especially the younger generation, is essential for fostering long-term environmental awareness and action in my opinion. I have been a Vegetarian the majority of my life and transitioned to a pescatarian lifestyle about four years ago so I will feature plant-based dishes that celebrate African American culinary traditions as this is a lifestyle that is near and dear to my heart. I have also witnessed firsthand how diet-related illnesses affect our community, often due to a lack of knowledge and access to culturally relevant healthy options. By merging tradition with modern innovation, I will offer meals that honor my heritage while reducing meat dependency to improve overall health outcomes. Lastly, my goal is to encourage others through my work and personal story to follow their dreams, no matter what those dreams are. It is also my hope to bring more awareness to Epilepsy and the importance of proper nutrition and diet through the beverages and dishes I create. In five years, I see myself being bold in action, taking up space, and being a catalyst for change. The kitchen may be where it all begins, but the influence will extend far beyond that! Thank you for your consideration. Allonna Fiddemon~A Fearless Brown Girl

In the next five years, I will create a positive environmental impact within my local and global communities by leveraging the skills and tools gained from Johnson & Wales University Culinary Arts & Beverage Entrepreneurship program. My establishment will reflect my creative nature, personal health journey, free spirit, cheerful personality, and core values of my upbringing. I envision a vibrant, unique place within my community where people can gather, enjoy a meaningful experience, connect, and celebrate culture, and flavor. My commitment to sustainability, creativity, health/wellness, and community engagement will be at the center of everything I do. My love for Culinary Arts deepened after my diagnosis with Epilepsy. During this challenging time, I learned how critical diet and nutrition were in managing my seizures. This realization opened my eyes to the connection between food and health, sparking a further commitment to culinary arts, not just as a profession, but a vital purpose, for myself and my community. My first step will be to establish this community-oriented business that emphasizes healthy, affordable, and locally sourced meals. By sourcing ingredients from local black farmers and utilizing seasonal produce, I aim to minimize the carbon footprint associated with transporting food and help strengthen the local black agricultural economy by keeping financial resources within the community. Additionally, Johnson & Wales has partnered with a local compost establishment to further their commitment to waste reduction. The skills learned and obtained by attending Johnson & Wales will further assist me in this area. My establishment will set an example in waste reduction. I plan to adopt practices such as composting food scraps, using biodegradable packaging, and donating surplus food to those in need. This approach will decrease landfill waste, address food insecurity, and educate others about responsible food consumption. I will also collaborate with local schools and organizations to conduct workshops on topics like minimizing food waste at home, growing personal gardens, and preparing healthy meals on a budget. Educating the community, especially the younger generation, is essential for fostering long-term environmental awareness and action in my opinion. I have been a Vegetarian the majority of my life and transitioned to a pescatarian lifestyle about four years ago so I will feature plant-based dishes that celebrate African American culinary traditions as this is a lifestyle that is near and dear to my heart. I have also witnessed firsthand how diet-related illnesses affect our community, often due to a lack of knowledge and access to culturally relevant healthy options. By merging tradition with modern innovation, I will offer meals that honor my heritage while reducing meat dependency to improve overall health outcomes. Lastly, I like to teach people what I know, so as a business owner, I will mentor young people that want to cook and/or want to become entrepreneurs within my community. I know how crucially important representation is, and seeing someone who resembles them leading a successful, eco-friendly culinary business can motivate them to pursue similar paths. My goal is to encourage others through my work and personal story to follow their dreams, no matter what those dreams are. It is also my hope to bring more awareness to Epilepsy and the importance of proper nutrition and diet through the beverages and dishes I create. In five years, I see myself being bold in action, taking up space, and being a catalyst for change. The kitchen may be where it all begins, but the influence will extend far beyond that! Thank you for your consideration. Allonna Fiddemon~A Fearless Brown Girl