Being a first-generation college student to me means learning how to navigate unfamiliar halls and classes while trying to create a future that I have not seen firsthand in my family. There is no clear roadmap for knowing what to expect from college, how to handle its challenges, or how to make the right decisions for my future. Because of that, my education has required me to become more independent, adaptable, and willing to learn from my experiences. My time at the Culinary Institute of America has not always been easy. I have faced academic and financial challenges that have made continuing my education difficult at times. There have been moments when I have had to work harder to get myself back on track and find solutions without always knowing exactly where to look for them. Instead of allowing for those challenges to discourage me, I have learned to recognize setbacks as part of the process. They have taught me that progress is not always immediate, and that continuing to move forward can be just as if not more important than succeeding on the first attempt. I am pursuing culinary arts because I want to build a career around something that gives me purpose. My goal is to graduate from the CIA, gain professional experience through my externship, and eventually become a chef at Disneyland. In the long term, I hope to open my own restaurant and bakery. I want to create food that people enjoy, but I also want to create a workplace where people feel respected, supported, and valued. My experiences have taught me how important a positive environment can be, and I want to carry that understanding into my future career. This scholarship would help reduce the financial pressure of completing my education and allow me to focus more on developing the skills and experience I need for my career. It would also be meaningful to know that someone is willing to invest in a student who is working to build a path that is new to them and their family. Being first-generation has taught me that I may not have started with a roadmap, but I can create one as I go. What drives me is the opportunity to build a future through hard work, persistence, and continued growth, and to eventually use what I have learned to create opportunities for others.

My experience with mental health, particularly dealing with periods of depression when I am alone, has influenced the way I understand myself, my relationships, and my future career aspirations. While these experiences have been challenging, they have also helped me develop resilience, self-awareness, and a stronger sense of direction in my life. In terms of my beliefs, my mental health experiences have taught me that success and well-being are not only about achievement, but also about balance. I used to think that pushing through everything without acknowledging how I felt was the best approach. Over time, I have learned that mental health is something that requires attention and care, not something to ignore. I have come to believe that people function best when they have structure, purpose, and support systems in place. This has shaped how I view both myself and others, and it has made me more understanding of the fact that everyone is dealing with something that is not always visible. These experiences have also influenced my relationships. I have learned how important it is to surround myself with people who are supportive and genuine. There have been times when I have felt more isolated, and during those periods I became more aware of how much relationships can affect a person’s mindset. Because of that, I value communication, consistency, and trust more than I did before. I also try to be more present for the people around me, even in small ways, because I understand how much that can matter. At the same time, I have learned to recognize when certain environments or relationships are not healthy for me, and I have become more intentional about maintaining connections that are positive and supportive. My mental health has also influenced my career aspirations in a meaningful way. I am pursuing a career in the culinary field because I have found that being in a hands-on, structured environment helps me stay focused and grounded. Cooking gives me a sense of purpose and engagement that is important for my overall well-being. It allows me to work toward something tangible while also being creative and productive. In the future, I hope to open my own restaurant and bakery, where I can combine my passion for food with a positive and supportive work environment. Because of my experiences, I also want to be intentional about the kind of workplace I create. I understand how stressful kitchen environments can be, and I want to contribute to a culture that values respect, teamwork, and mental well-being. I believe that when people feel supported and valued, they perform better and create better outcomes. I want my future business to reflect that mindset, not only through the food but also through the environment and culture. Overall, my experience with mental health has shaped me into someone who is more self-aware, empathetic, and motivated. It has influenced how I approach relationships, how I understand personal well-being, and how I envision my future career. While it has not always been easy, it has given me perspective and direction, and it continues to shape the goals I am working toward today.

My experience with mental health, especially struggling with periods of depression when I am alone, has shaped the way I approach my goals, relationships, and overall understanding of the world. It has made me more aware of how important connection, purpose, and environment are in a person’s life. There have been times where being alone has made it harder to stay motivated or feel positive. Those moments have taught me that mental health is not something you can ignore, and that it requires effort to manage. Instead of letting it fully control me, I have worked on finding ways to push forward, whether that means staying busy, focusing on my goals, or surrounding myself with people who bring support and stability into my life. This has helped me build resilience and a stronger sense of discipline. Because of these experiences, my goals are not just about success in a career, but also about building a life that supports my well-being. I want to create a future where I am consistently working toward something meaningful, which is one of the reasons I am pursuing a career in the culinary field. Being in the kitchen allows me to stay engaged, hands-on, and focused, which helps me stay grounded and motivated. It gives me a sense of purpose and progress that is important for my mental health. My experience has also shaped how I view relationships. I have learned the value of having people in my life who are supportive, understanding, and present. It has made me more aware of how others might be feeling, even if they do not openly show it. Because of this, I try to be someone who is reliable and considerate, and I value strong, genuine connections. I understand that even small actions, like checking in on someone or being there for them, can have a meaningful impact. More broadly, my understanding of the world has become more empathetic. I recognize that many people are dealing with challenges that are not always visible, and that everyone is handling something in their own way. This has changed how I interact with others and how I think about success. It is not just about achievements, but also about maintaining balance, supporting others, and continuing to grow as a person. Overall, my experience with mental health has not defined me, but it has influenced the way I think and the direction I want to take in life. It has pushed me to be more intentional about my goals, more appreciative of the people around me, and more aware of the importance of creating a stable and meaningful future.

An unexpected shift in my outlook on the future stemmed from a seemingly mundane source: fish identification class videos. My instructor presented aquaculture's potential to replenish fish stocks and foster more sustainable practices. Initially, it was just a curiosity, but the idea lingered. I began to understand that sustainability isn't solely the domain of scientists or government officials. It's something I could actively engage with, even within my own area of study. As a culinary student, I’ve started to realize how much influence chefs actually have, even if most people don’t notice it. What gets put on a menu affects what people buy, and that ends up shaping the market. Something as simple as choosing one type of fish over another can either add to overfishing or help support more sustainable options. This realization fundamentally altered my viewpoint. Rather than perceiving cooking solely as a technical skill, I now view it as a professional obligation. My aspiration is to actively participate in the enhancement of the culinary system, whether through supporting sustainable fisheries, advocating for the use of underutilized species, or contributing to the revitalization of responsible fish farming and breeding methods. This shift in mindset came at a time when I was already facing challenges. Starting culinary school was difficult for me because I had no prior experience in an industrial kitchen. Many students came in with a foundation that I did not have, and it showed. I had to learn quickly while keeping up with expectations that felt overwhelming at times. During my second semester, my GPA dropped to a 1.9, which delayed my externship and made me ineligible for scholarships. That moment forced me to take responsibility for my progress. I had to decide whether I would fall behind or push forward. Since then, I have worked to rebuild. I raised my GPA to a 2.4 and expect to finish the semester closer to a 2.6 or 2.7. More importantly, I changed how I approach my work. I take more initiative, stay disciplined, and focus on steady improvement rather than perfection. I also try to support others by helping my friends practice their knife cuts, reinforcing my own skills while contributing to their growth. What I’ve gone through in school and what I’ve learned about aquaculture has made me realize that nothing really changes unless you actually put in the effort. It’s not one big moment, it’s the small things you do every day that add up. Whether I’m improving in the kitchen or thinking more about where ingredients come from, I want what I’m doing to mean something. I’m not just trying to be a chef who can cook well. I want to be someone who can make a difference in how food is sourced and used, especially when it comes to sustainability.