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.

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.