My love for cooking began with a simple realization: food has the power to make people feel cared for. A meal can bring a family together, comfort someone during a difficult time, preserve a culture, or create a memory that lasts long after the plate is cleared. As I began cooking more seriously, I realized I had both a natural ability and a genuine curiosity for food. What started as creativity in the kitchen eventually became something much larger: a purpose. That purpose has taken me through restaurants, private dining, and community service. Each experience has shaped me differently. Professional kitchens taught me discipline, urgency, consistency, and humility. Private-chef work taught me how personal food can be. I have cooked for families with serious food allergies and dietary restrictions, where one mistake could affect much more than the quality of a meal. Those experiences forced me to think about food not only as a chef, but also as someone responsible for safety, trust, and the well-being of another person. That is what ultimately led me to Johnson & Wales University and to Food Science. I want to understand both sides of food: how a dish makes someone feel and why it behaves the way it does. I want to understand ingredient functionality, preservation, food safety, texture, flavor development, shelf life, allergens, and how foods can be produced at a larger scale without losing the qualities that make them meaningful. My long-term goal is to work in culinary research and product development. One of my biggest dreams is to work in food science for NASA and help rethink what astronauts are able to eat in space. I want to develop foods that provide more than nutrition. I want to develop allergen- friendly foods that are genuinely enjoyable, improve preservation methods, reduce food waste, and help make quality food more accessible to underserved communities. Through volunteering with organizations such as Forgotten Harvest, Second Harvest Food Bank, and Community Matters, I have seen that food insecurity is not an abstract problem. It affects real families, students, children, and older adults. Those experiences strengthened my belief that success in food should also mean finding ways to serve people who may never enter a fine-dining restaurant. My journey has included financial pressure, personal setbacks, loss, and moments when I had to reevaluate who I wanted to become. Losing my grandfather especially made me think differently about time and legacy. I understood that talent alone would not build the future I wanted. I needed discipline, education, consistency, and the willingness to keep growing. Ultimately, I want my culinary degree to become more than a credential. I want it to become a tool. I want to become a food scientist, chef, entrepreneur, and eventually a mentor who creates jobs and opportunities for others. I want to honor the chefs and family members who have influenced me by building something that lasts beyond my own success.

Selflessness, to me, is not about doing one dramatic thing for someone else. It is about consistently choosing to be useful, dependable, and present when people need help, even when there is no reward attached. I try to carry that mindset into my work, my education, and the way I serve my community. One of the clearest ways I have practiced selflessness has been through food. As a culinary professional and Food Science student, I have learned that cooking can be more than a skill or career. It can be a form of service. I have prepared meals for families, helped with community events, and used my culinary abilities to make difficult days a little easier for others. When someone is overwhelmed, grieving, working long hours, or simply unable to prepare a meal, food can provide comfort and stability in a very practical way. I have also volunteered with organizations such as Forgotten Harvest in Michigan and Second Harvest Food Bank and Community Matters in Charlotte. Those experiences reinforced something important for me: hunger and food insecurity are not distant problems. They affect real families, students, older adults, and working people. Volunteering showed me that helping someone does not always require money or a major title. Sometimes it means showing up, sorting food, packing boxes, serving meals, or doing whatever task is needed so another person can have access to something essential. My passion for food science has strengthened that commitment. I am especially interested in food safety, allergen-friendly product development, food preservation, and creating foods that are both culturally familiar and accessible. Through private-chef work, I have encountered families dealing with serious food allergies. Those experiences made me realize that something as simple as eating a meal can become stressful or even dangerous for some people. In the future, I want to use my education to help develop safer and more inclusive food products so people do not have to choose between safety and enjoyment. Perseverance has also shaped the way I serve others. My college journey has included financial pressure, personal setbacks, and the loss of my grandfather. There were moments when it would have been easier to step away from my goals completely. Instead, those experiences pushed me to become more intentional about the kind of man and professional I want to become. I have continued pursuing my education, working, building my culinary experience, and looking for ways to turn my setbacks into something useful. My long-term goal is not simply to build a successful career. I want to create opportunities for other people. I hope to grow as a food scientist, entrepreneur, and chef while eventually providing jobs, mentorship, and resources for younger people who are trying to find their place in the culinary and food-science industries. I believe I embody selflessness by trying to make my skills useful to someone beyond myself. Whether I am volunteering, preparing food for a family, helping someone navigate dietary restrictions, or working toward innovations that could improve food access and safety, I want my success to create a positive effect on others. That is the type of legacy I hope to build.

Food has never been just a meal to me. It has been a way to bring people together, care for others, express creativity, and build a future for myself and my family. My name is Jacob Guyton, and I am an undergraduate student at Johnson & Wales University pursuing a degree in Food Science while continuing to grow as a culinary professional. My education allows me to combine the creativity of the kitchen with the science behind flavor, texture, safety, preservation, nutrition, and product development. My culinary journey has been shaped by experience in restaurants, private dining, campus foodservice, community events, and an internship with Walt Disney World. Each environment has taught me something different. Restaurant work taught me urgency and discipline. Private-chef work taught me responsibility, communication, menu planning, budgeting, and how personal food can be. Disney taught me how to maintain high standards while serving people from different backgrounds in a fast-paced environment. Through these experiences, I learned that being a culinary professional means much more than preparing attractive food. It means being dependable, accepting correction, maintaining food-safety standards, adapting under pressure, and taking pride in every plate. I am pursuing culinary arts, baking, and pastry because I want to become a complete food professional. Baking has helped me understand the importance of precision, patience, and consistency. A baker cannot simply rely on instinct. Measurements, ingredient ratios, temperature, timing, fermentation, and technique all work together. A small mistake can completely change the structure or quality of the final product. That level of precision connects directly to food science and has made me more curious about how ingredients behave and how recipes can be improved. My interest in food science is also personal. Through private-chef work, I have prepared meals for families with severe food allergies and dietary restrictions. Those experiences showed me that food can create fear and exclusion when safe options are limited. I want to help develop allergen-friendly products that still taste comforting and familiar. My long-term goal is to work in culinary research and product development, creating foods that are safe, nutritious, sustainable, and enjoyable. I am also interested in developing culturally familiar comfort foods for specialized environments, including space travel. My path has not been free of setbacks. I have experienced financial pressure, personal loss, changes in direction, and moments when I had to take an honest look at my habits and priorities. Losing my grandfather forced me to think more deeply about time, purpose, and the legacy I want to leave. Instead of allowing difficult seasons to define me, I began rebuilding with greater intention. I returned my focus to school, strengthened my professional goals, and committed myself to becoming someone my family can depend on. I am also building a private-chef business with the goal of eventually creating jobs, mentoring younger culinary students, and serving communities that lack access to quality food. I want my education to produce more than personal success. I want it to create opportunities for other people. Receiving the Susan Rita Murray Memorial Scholarship would help me continue my education while reducing the financial burden on my family. It would assist with tuition, books, culinary supplies, laboratory expenses, and the tools needed to strengthen my craft. More importantly, it would allow me to continue pursuing a career built on creativity, service, discipline, and care qualities that Sue Murray demonstrated through both nursing and baking. I would be honored to carry that spirit forward by using my talents to serve others and create food that makes people feel seen, safe, and cared for.

The Space Between an Event and Our Response Selected paragraph: “Men are disturbed, not by things, but by the principles and notions which they form concerning things.” Epictetus, The Enchiridion Epictetus’s statement argues that human suffering is shaped not only by what happens to us, but also by the meanings we assign to what happens. His deeper point is not that pain, loss, failure, or injustice are imaginary. Instead, he distinguishes an external event from the internal judgment that follows it. An event may be outside our control, but the interpretation we attach to it can either deepen our suffering or help us respond with wisdom. By separating “things” from the “principles and notions” formed about them, Epictetus suggests that freedom begins when a person learns to examine their own thoughts rather than automatically believing them. The first important word in the paragraph is “disturbed.” Epictetus does not merely say that people notice, dislike, or react to difficult events. To be disturbed is to be internally displaced. It suggests that the mind has been removed from a condition of balance and placed under the control of fear, anger, shame, or despair. This choice of language matters because it changes the central question. Instead of asking only, “What happened to me?” the reader must also ask, “What happened inside me after the event occurred?” Epictetus directs attention toward the space between experience and response. The phrase “not by things” could initially sound insensitive. It may seem to imply that physical suffering, financial hardship, discrimination, death, or failure cannot genuinely hurt people. However, such a reading would overlook the careful contrast in the sentence. Epictetus is not denying the reality of difficult circumstances. He is examining how circumstances gain psychological authority. A setback can be painful without becoming proof that someone is worthless. A loss can create grief without proving that life has permanently lost its meaning. A mistake can have serious consequences without becoming a permanent definition of the person who made it. The word “things” is broad because Epictetus wants the principle to apply to nearly every external circumstance. “Things” can include another person’s opinion, an academic result, a financial problem, an illness, the loss of an opportunity, or an unexpected change in one’s plans. By placing all of these possibilities into one general category, he emphasizes that external events do not arrive with complete interpretations attached to them. People participate in creating their meaning. This idea becomes clearer in the second half of the paragraph: people are disturbed “by the principles and notions which they form concerning things.” The verb “form” is essential. A notion is not presented as an unavoidable fact that enters the mind fully developed. It is constructed. It may be constructed quickly, unconsciously, or from years of experience, but it is still an interpretation. Someone who fails a course may form the notion that they are incapable of succeeding in college. Another person may interpret the same failure as evidence that their habits, preparation, or priorities need to change. The academic result is real in both cases, but the two interpretations create very different futures. Epictetus’s use of “principles” also suggests that our reactions do not come from isolated thoughts alone. They often come from deeper beliefs about success, dignity, control, and identity. A person who believes that worth depends on never failing will experience every mistake as humiliation. A person who believes that growth requires correction may experience the same mistake as painful but useful. Therefore, close examination of our distress can reveal the hidden principles governing our lives. The paragraph also contains an argument about personal responsibility. Epictetus places part of the responsibility for emotional disturbance within the individual. This does not mean people should blame themselves for every painful feeling. Rather, it means they possess some power even when they do not possess complete control. We cannot always choose our circumstances, but we can question the conclusions we draw from them. That ability creates a limited but meaningful form of freedom. This distinction is especially relevant to a college student. Higher education includes grades, financial pressure, competition, uncertainty, and the fear of not reaching one’s goals. A student may encounter an obstacle and immediately think, “I am behind, so I will never succeed.” The obstacle then becomes larger than itself. It is no longer one difficult semester, unpaid balance, rejected application, or missed opportunity. It becomes a prediction about an entire life. Epictetus challenges that prediction. Being delayed is not identical to being defeated. Needing assistance is not identical to being incapable. Experiencing uncertainty is not proof that one has chosen the wrong path. The event may require action, sacrifice, or accountability, but its meaning remains open to examination. This lesson does not require artificial positivity. Epictetus is not telling the reader to pretend that every event is good. He asks for something more demanding: intellectual honesty. A disciplined person must identify what actually occurred, distinguish it from the story created about it, and decide which response is most consistent with reason and character. That process requires more courage than simply repeating that everything will work out. The paragraph’s underlying meaning is ultimately about mastery of the self. A person who never examines their judgments can be controlled by every circumstance, criticism, disappointment, and fear. A person who learns to test those judgments gains the ability to act according to values rather than impulse. This is not freedom from hardship; it is freedom within hardship. Epictetus’s statement remains powerful because it gives human beings responsibility without pretending they possess unlimited control. We are not authors of everything that happens to us. However, we participate in determining what those events will mean and what they will produce in our lives. Between an event and our response lies the opportunity to think, choose, and grow. In that space, a setback can become instruction, grief can become purpose, and uncertainty can become the beginning of a more deliberate life.

What gives me an advantage over other applicants is that I am not pursuing college with only a career title in mind. I am building a future that combines culinary skill, food science, entrepreneurship, and service to others. I am a food science student at Johnson & Wales University with professional culinary experience in restaurants, private dining, campus foodservice, and Walt Disney World. Working in these different environments has taught me how to perform under pressure, communicate with people from many backgrounds, follow strict food-safety procedures, and remain dependable when others are counting on me. I understand food from both sides: the creativity required to make it enjoyable and the science required to make it safe, nutritious, consistent, and accessible. My path through college has included financial difficulties, personal loss, and moments when I had to reevaluate my choices and direction. Those experiences did not make me give up. They forced me to mature. After losing my grandfather, I began thinking more seriously about the legacy I wanted to create and the sacrifices my family had made for me. My mother has contributed significantly toward my education, and one of my greatest goals is to repay her by completing my degree and building a meaningful career. My advantage is not that everything has come easily to me. It is that I have learned how to recover, adjust, and keep moving forward. I have balanced school with employment, internships, volunteer service, and building my own private-chef business. Through my business, I have planned menus, prepared meals for families, accommodated serious food allergies, managed food costs, communicated with clients, and handled the responsibilities that come with serving others. These experiences have made my education practical and have shown me exactly how I want to use my degree. My long-term goal is to work in food research and product development. I want to create foods that are safer, healthier, sustainable, and culturally familiar. I am especially interested in food safety, preservation, allergen-friendly product development, and creating comforting foods for specialized environments, including space travel. Eventually, I hope to use my education and business experience to create employment opportunities and improve food access in underserved communities. I deserve this scholarship because I will use it as more than temporary financial assistance. It will become part of a larger investment in my education, my family, and the communities I intend to serve. The award would help with tuition, textbooks, laboratory materials, transportation, and other school expenses, allowing me to spend more time focusing on academic and professional development. Many applicants will be ambitious and talented. What distinguishes me is the combination of scientific curiosity, real culinary experience, entrepreneurial initiative, resilience, and a genuine desire to serve. I am not waiting until graduation to begin making an impact. I am already using my skills to help others, and with continued education, I will be able to make that impact much greater.

My name is Jacob Guyton, and I am an undergraduate student at Johnson & Wales University studying food science while continuing to strengthen my professional culinary background. My journey has not always been perfect or easy, but every challenge has taught me the importance of discipline, perseverance, service, and making the most of every opportunity I receive. Food has always been more than a career interest for me. It is how I connect with people, serve my community, express creativity, and solve real problems. Through culinary jobs, private-chef work, and my internship with Walt Disney World, I have gained experience in fast-paced kitchens, guest service, food preparation, safety, teamwork, and leadership. These opportunities taught me that excellence is not only about talent. It comes from showing up prepared, accepting correction, remaining dependable, and continuing to improve even when no one is watching. My athletic experience also helped shape my work ethic. I participated in boxing and basketball and remained active through other sports, including golf. Athletics taught me how to stay focused under pressure, recover after setbacks, and understand that progress comes through consistency. I have carried those lessons into the classroom, the kitchen, and my personal life. Service is also an important part of who I am. I have volunteered and used my culinary abilities to support families, community gatherings, and people who needed dependable meals. I am especially interested in helping communities gain access to safer, healthier, and more culturally familiar foods. As I advance in food science, I want to study product development, food safety, nutrition, and food preservation. My long-term goal is to become a food scientist who combines scientific research with real culinary knowledge. I hope to develop foods that are nutritious, sustainable, enjoyable, and accessible, including comfort foods for specialized environments such as space travel. My path has included financial and personal obstacles that tested my confidence and direction. The death of my grandfather was especially difficult and forced me to reflect on how I was living and what I wanted my future to represent. I realized that I could not allow grief, mistakes, or temporary setbacks to determine the rest of my life. I began rebuilding my priorities, returning my attention to school, strengthening my career plans, and becoming more intentional about the person I want my family and community to see. Receiving the Kalia D. Davis Memorial Scholarship would help reduce the financial pressure surrounding my education and allow me to focus more fully on completing my degree. My mother has made significant sacrifices to help cover my tuition, and one of my greatest personal goals is to repay her and prove that her investment in me was not wasted. This scholarship would assist with tuition, books, laboratory expenses, transportation, and other educational costs. Kalia’s story inspires me because she represented ambition, service, kindness, academic excellence, and the determination to pursue a meaningful future. I hope to honor those same values by using my education not only to build a successful career, but also to encourage others, serve my community, and create opportunities that continue long after I graduate.

My long-term goal is to build a company that changes the way people think about food. While many people see food as something that simply satisfies hunger, I see it as a powerful tool that connects science, health, culture, and community. That perspective is why I chose to pursue a degree in Food Science. I want to combine my culinary background with scientific research to develop innovative food products, improve food accessibility, and create opportunities that extend far beyond my own success. My journey to this point has not been a straight path. As a first-generation college student, I entered higher education without a blueprint. I had to learn how to navigate college while balancing work, finances, and personal challenges. There were moments when I questioned whether I was on the right path, but every setback reinforced one lesson: perseverance matters more than perfection. Those experiences shaped my character and strengthened my determination to finish what I started. One of the greatest motivations in my life is my family. My parents have sacrificed countless hours, opportunities, and financial resources to help me pursue an education they never had the chance to experience themselves. Most recently, my mother made the incredible sacrifice of paying the remaining balance of my Fall 2026 tuition so I could continue my education. That moment reminded me that earning a degree is about more than personal achievement it is about honoring the sacrifices that made this opportunity possible. Every class I complete and every goal I accomplish is a way of investing back into the people who first invested in me. After graduating, I plan to continue expanding my culinary business while building a company rooted in food science and innovation. My vision is to develop products that improve food quality and accessibility while creating jobs and opportunities within underserved communities. I also hope to mentor aspiring chefs, entrepreneurs, and students interested in STEM, showing them that careers in food science are both attainable and impactful. I want young people, especially those from backgrounds like mine, to see someone who proves that their circumstances do not determine their future. This scholarship would help relieve the financial burden of completing my degree and allow me to focus more fully on my education, internships, and research opportunities. Instead of worrying about how to cover educational expenses, I would be able to invest more time into developing the knowledge and experience necessary to achieve my long-term goals. Every dollar awarded would represent another step toward building a career dedicated to innovation, service, and community impact. More importantly, this scholarship would be an investment in the future I am working to create. My dream is not simply to own a successful business. My dream is to build something that outlives me a company that creates opportunities, strengthens communities, and inspires future generations to pursue careers in science, entrepreneurship, and the culinary arts. I want my journey to show others that where you begin does not define where you can go. With the support of this scholarship, I will be one step closer to transforming my family's sacrifices into a legacy of opportunity for others.

Community has always been more than the place where I live it is the reason I chose the career path I am on today. Growing up in Detroit, I learned that some of the strongest communities are built by people who quietly give their time, talents, and energy to others without expecting recognition. Watching those acts of service inspired me to ask myself a simple question: "How can I use what I love to help other people?" The answer has always been food. I discovered my passion for cooking when I was fourteen years old through my church. What started as an opportunity to learn a new skill quickly became an opportunity to serve. I volunteered to help prepare meals for church events, community gatherings, and outreach programs, where I saw firsthand how something as simple as sharing a meal could bring people together. Those experiences taught me that food is more than nourishment—it creates conversation, comfort, and connection. As my culinary skills developed, so did my commitment to serving others. I began working alongside experienced chefs and volunteered my time preparing meals for community organizations, nonprofit events, and assisted living communities. Serving older adults became especially meaningful because every meal was an opportunity to brighten someone's day. Many residents looked forward not only to the food but also to the conversations that came with it. Those moments reminded me that compassion is often found in the smallest gestures. Beyond volunteering, I have also used my skills to support local organizations and businesses throughout Detroit. Whether assisting with community events, cooking for nonprofit fundraisers, or partnering with local leaders to provide meals, I have learned that every opportunity to serve strengthens the community around me. My goal has never been to simply prepare great food it has been to create experiences that make people feel welcomed, valued, and cared for. These experiences have shaped both my education and my future goals. I am currently pursuing a degree in Food Science because I want to combine culinary creativity with scientific innovation. While I enjoy cooking, I also want to improve food quality, develop innovative products, and create solutions that make nutritious food more accessible to underserved communities. My long-term goal is to build a food company that not only creates exceptional products but also invests in mentorship, community partnerships, and programs that fight food insecurity. The greatest lesson my community has taught me is that leadership is measured by service. True leaders do not ask what they can gain they ask how they can help. Every opportunity I have received has been possible because someone invested their time, encouragement, or knowledge in me. Serving others is my way of honoring those investments while creating new opportunities for the next generation. Receiving the Books for Good Scholarship would help me continue my education while expanding the impact I hope to make through food, entrepreneurship, and service. I believe the strongest communities are built by ordinary people who consistently choose to help others. As I continue my journey, I hope to use my education, my business, and my passion for food to strengthen the communities that have invested so much in me, ensuring that the support I have received is multiplied for others.

For a long time, I thought strength meant keeping everything to myself. Growing up, I rarely saw conversations about mental health, especially among Black men. If something was wrong, you were expected to keep moving, work harder, and figure it out on your own. I carried that mindset into college, and eventually it caught up with me. Between 2022 and 2025, I went through what I now recognize as an identity crisis. I lost sight of the person I wanted to become. I surrounded myself with the wrong influences, made decisions that did not align with my values, and slowly drifted away from the discipline that had once defined me. The hardest part was not failing it was knowing I was capable of so much more while watching myself fall short of my own expectations. Then, in April 2025, my grandfather passed away. He was the person who held our family together and one of the greatest examples of hard work I have ever known. Losing him while I was away from home left me carrying guilt that I struggled to process. Instead of talking about what I was feeling, I buried myself in work and tried to convince myself I was fine. Looking back, I realize I was grieving, but I did not know how to express it.That season changed the way I think about mental health. I learned that struggling does not mean you are weak, and asking for help does not mean you have failed. Mental health is not only about anxiety or depression it is also about how we process disappointment, grief, pressure, and the expectations we place on ourselves. Once I accepted that, I stopped pretending everything was okay and started making intentional changes in my life. I recommitted myself to my education, my faith, and my physical health. I returned to school with a renewed sense of purpose, surrounded myself with people who challenged me to grow, and focused on becoming the man I had always believed I could be. Activities like golf and chess became more than hobbies; they taught me patience, discipline, and the importance of thinking before reacting. Most importantly, I learned that growth is not about becoming someone new it is about returning to the person you were always capable of being. My experiences have also changed the way I want to lead others. I hope to build a successful food company one day, but I also want to create environments where people feel respected, supported, and comfortable asking for help when they need it. I want to mentor young people who may be struggling silently, especially young Black men who often feel pressure to hide their emotions. If sharing my story encourages even one person to seek support instead of suffering in silence, then my struggles will have served a greater purpose. Mental health has taught me that healing is not a destination but a lifelong commitment. It requires honesty, accountability, and the courage to face uncomfortable truths. My journey has made me more compassionate, more intentional, and more determined to build a future rooted not only in success but also in emotional well-being, meaningful relationships, and service to others.

Growing up, I learned that education has the power to change the direction of a person's life. I have also seen what happens when students do not see themselves reflected in the people teaching and mentoring them. As a young Black man pursuing a degree in Food Science, I understand the importance of representation and the responsibility that comes with being someone others can look up to. My goal is not only to build a successful career in the food industry but also to become an educator and mentor who inspires the next generation to believe that they belong in classrooms, laboratories, kitchens, and leadership positions. My passion for education comes from my love of food and science. I chose Food Science because it combines creativity with innovation and allows me to solve real-world problems. Every meal tells a story, and every scientific discovery has the potential to improve health, reduce food insecurity, and strengthen communities. Throughout my career, I hope to teach students that food is more than cooking it is chemistry, biology, culture, business, and opportunity. I want to help young people understand that careers in STEM can be exciting, meaningful, and attainable, especially for students who may not have considered those paths before. As a Black man, I recognize that there are very few educators who look like me, particularly in STEM-related fields. That reality motivates me rather than discourages me. Representation matters because students deserve to see successful professionals who understand their experiences and can encourage them to overcome obstacles. I want to create classrooms and learning environments where every student feels valued, challenged, and supported. My goal is to be the type of educator who teaches with compassion, leads by example, and encourages curiosity that lasts long after students leave my classroom. Beyond teaching, I plan to use my culinary background to connect education with the community. I hope to organize cooking demonstrations, nutrition workshops, mentorship programs, and hands-on food science experiences for students who may not otherwise have access to these opportunities. By making learning interactive and practical, I believe I can help students build confidence while discovering careers they never imagined for themselves. Education should empower students to think critically, solve problems, and believe in their own potential. Receiving the Mark A. Jefferson Teaching Scholarship would allow me to continue pursuing my education while preparing for a future dedicated to service and mentorship. It would reduce the financial burden of college and allow me to focus on gaining the knowledge, leadership experience, and teaching skills necessary to make a meaningful impact. More importantly, it would be an investment in someone committed to opening doors for others. I want my legacy to be measured not only by my own accomplishments but by the number of students whose lives were changed because someone believed in them. If I can inspire even one young Black student to pursue higher education, embrace their identity, and realize that their dreams are possible, then I will know I have fulfilled my purpose as an educator.

Service, sacrifice, and bravery are not just words to me because I grew up seeing what survival looks like in Black communities. Growing up in Detroit, I saw people sacrifice every day just trying to keep food on the table, keep their families together, and create opportunities they never had themselves. I also saw how easy it is for young Black men to lose direction when there is a lack of mentorship, opportunity, mental health support, and stability around them. Those realities shaped my life and forced me to mature earlier than I expected. My own journey has not been perfect. I have struggled with identity, discipline, finances, grief, and moments where I lost focus on my future. Losing my grandfather in 2025 hit me hard, and there were periods where I honestly felt disconnected from myself and the direction my life was heading. But one thing that consistently kept pulling me back was food, mentorship, and community. Through culinary programs at Triumph Church, I was mentored by Chef Maxcel Hardy at a young age, and that experience changed my life. He showed me that being a Black man from Detroit did not mean my future had to be limited to what society expected from me. That is one of the biggest problems facing the African diaspora in America today: too many young Black people grow up without access to opportunity, mentorship, resources, and environments that allow them to fully see their potential. We talk about violence in Black communities without talking enough about the lack of investment, lack of mental health support, failing school systems, food insecurity, and economic inequality that continue feeding those problems generation after generation. I believe one of the biggest reforms we need is stronger investment in underserved communities before young people ever reach crisis points. That means better schools, stronger mentorship programs, mental health resources, career exposure, financial literacy education, and more community programs that actually connect with young people instead of just talking at them. Too many Black students grow up without being exposed to careers in fields like food science, hospitality, STEM, entrepreneurship, or agriculture because nobody around them works in those spaces or teaches them that those opportunities exist. As someone studying Food Science at Johnson & Wales University, I want to help address issues connected to food access, food quality, and education in underserved communities. Many Black communities continue dealing with poor food options, food deserts, and health issues connected to nutrition, while healthier options remain expensive or inaccessible. That is not just a personal issue; that is a systemic issue. I also believe representation matters deeply. Young Black men need to see more educators, scientists, chefs, entrepreneurs, and mentors who look like them. Sometimes seeing somebody who comes from a similar background succeed is what gives people belief in themselves. Mentorship changed my life, and I know firsthand how powerful it can be when somebody sees potential in you before you fully see it in yourself. Real change requires communities, schools, businesses, churches, and government leaders to stop treating these issues like temporary conversations and start making long-term investments in people. My goal is to continue building a career that combines food science, culinary arts, hospitality, and mentorship while using my experiences to positively impact other young people who may be struggling to find direction in their own lives. To me, bravery is continuing to build yourself even after setbacks. Service is using your experiences to help others. Sacrifice is understanding that success is bigger than yourself and making sure the next generation has opportunities you may not have had. Those are the values I want my life and career to represent moving forward.

Sustainability should be a priority in the food and hospitality industry because food impacts almost every part of our daily lives, from health and agriculture to waste and environmental damage. As someone studying Food Science at Johnson & Wales University with a background in culinary arts and hospitality, I have seen firsthand how much waste, overproduction, and lack of sustainability can exist within the industry. At the same time, I also believe the food industry has one of the greatest opportunities to create positive environmental change if more people become intentional about how food is sourced, produced, prepared, and distributed. Growing up in Detroit and working in professional kitchens, I started paying attention to how much food gets wasted daily. Whether it was unused ingredients, over-ordering, plastic glove packaging, or food being thrown away simply because of appearance standards, I realized how much strain the food industry can place on the environment. As I continued studying food science, I became even more interested in how sustainability connects to food production, agriculture, and innovation. I believe sustainability is important because the future of food depends on it. As the population continues growing, food systems will need to become more efficient, healthier, and environmentally responsible. Without change, issues like food waste, poor food quality, and environmental damage will continue affecting communities around the world. Sustainability is not only about protecting the planet, but also about making sure future generations have access to quality food and resources. In the future, I want to help reduce environmental impact by combining culinary arts, food science, and innovation together. One of my goals is to work in areas related to food research, agriculture, or food system development where I can help improve food quality and sustainability practices. I am especially interested in finding ways to reduce food waste while still creating meaningful food experiences for people. I also want to explore more sustainable ingredient sourcing, packaging alternatives, and better production methods that are both environmentally conscious and accessible to communities. Another reason sustainability matters to me is that food is deeply connected to culture and community. I want to continue learning about cuisines and food traditions from around the world while finding ways to preserve those traditions responsibly. I hope to study abroad in Asia one day because Asian cuisine and hospitality were a major inspiration for my passion for food growing up. Learning from different cultures can help create new ideas around sustainability, efficiency, and food systems that benefit people globally. I also hope to inspire younger students, especially young Black students interested in culinary arts and food science, to think beyond traditional career paths and understand how food can impact health, sustainability, and innovation. I believe the next generation of culinary and food science professionals has the ability to create real change within the industry. Sustainability should no longer be treated as an option within food and hospitality. It should be part of the foundation of how the industry operates moving forward. Through my education and future career, I hope to help create food systems that are more innovative, responsible, and beneficial for both people and the environment.

What inspires me to bake is the comfort and memories that come with it. Growing up, one of my favorite things was when my mom would make homemade chocolate chip cookies on Sunday nights before we went to sleep. It was something small, but it meant a lot to me. The smell of cookies baking through the house, everybody relaxing before the new week started, and getting that late-night treat became one of those memories I’ll always carry with me. Even now, chocolate chip cookies are still my favorite thing to bake because they remind me of home, family, and simpler times. I think that’s what really made me fall in love with baking and food in general. Baking has a way of making people feel comforted and connected. It can completely change somebody’s mood or bring people together without saying much at all. Something as simple as warm cookies can make people feel cared for, and I’ve always loved that feeling. My passion for food and baking grew even more when I joined culinary programs through Triumph Church at a young age. Through those programs and mentorship from Chef Maxcel Hardy, I started realizing food could become more than just something I enjoyed — it could become my future. Since then, I’ve continued building my skills through restaurant work, culinary events, and studying Food Science at Johnson & Wales University. What I love about baking specifically is how precise but creative it is at the same time. Baking teaches patience, consistency, and attention to detail. At the same time, it still allows you to express yourself and create something that makes people happy. I enjoy seeing how small ingredients can turn into something that feels special to people. In the future, I hope to continue growing in both culinary arts and food science while learning more about baking and pastry work. I want to travel, study different cultures and flavors, and continue finding ways to connect food, comfort, and creativity. I’m especially inspired by Asian desserts and flavors because Asian cuisine played a big role in my childhood and the way I connected emotionally to food growing up. Long-term, I hope to create experiences through food and baking that make people feel the same comfort I felt as a kid. Whether that’s through restaurants, pop-ups, hospitality, or eventually owning my own concept one day, I want my work to bring people together and create positive memories. I also want to continue inspiring younger people who may be trying to find their path the same way cooking and baking helped me find mine. Baking means a lot more to me than just desserts. It reminds me of family, love, comfort, and why I became passionate about food in the first place.

Hospitality saved my life in ways people may never fully understand. For me, hospitality was never just about restaurants, hotels, or serving food. It became a place where I found purpose, discipline, and direction during periods of my life where I felt lost. There were moments where I struggled with my identity, finances, grief, motivation, and figuring out who I wanted to become as a young man. Through all of those ups and downs, the one thing that continued pulling me back in was food, hospitality, and the feeling of being able to serve people. Growing up in Detroit, some of my strongest memories came from experiences around food. Whether it was my dad bringing home Chinese food after a long day or taking my family out to restaurants, I became fascinated by how food could completely change people’s moods and bring comfort to them. I paid attention to everything: the atmosphere, the service, the conversations, and the way people connected over meals. I realized early that hospitality creates moments people remember for the rest of their lives. My passion grew even stronger when I joined culinary programs through Triumph Church and was mentored by Chef Maxcel Hardy. Chef Max did more than teach me how to cook. He showed me how hospitality, leadership, and mentorship can completely change the direction of someone’s life. As a young Black kid trying to figure himself out, having someone believe in me gave me confidence and purpose. Since then, I have continued building my experience through restaurants, hospitality work, entrepreneurship, and studying Food Science at Johnson & Wales University. One of the biggest moments in my journey was participating in the Disney College Program at The Walt Disney Company. Working at Disney showed me how powerful hospitality truly is. I saw firsthand how kindness, professionalism, and service could impact thousands of people every single day. Even small interactions mattered. Hospitality taught me that making someone feel welcomed, seen, and cared for can stay with them long after the experience ends. I want to use my passion for hospitality to positively impact people the same way it impacted me. I want to create experiences that bring people comfort, connection, and joy while also mentoring younger people who may be struggling to find direction in their own lives. Long-term, I hope to combine hospitality, culinary arts, and food science to improve food experiences and create opportunities for communities that may not always have access to mentorship or encouragement. Hospitality gave me structure when my life felt unstable. It gave me confidence when I doubted myself. Most importantly, it gave me purpose. That is why I know this is more than just a career path for me it is the way I plan to make a difference in the world.

Food has always been more than something to eat for me. Growing up in Detroit, some of my favorite memories came from the experiences my dad created around food. Whether it was going to restaurants like Benihana, Nara, and Samurai or bringing home Chinese takeout after a long day, those moments gave me a sense of comfort, excitement, and connection that stayed with me as I got older. Out of every cuisine I experienced growing up, Asian cuisine impacted me the most because of the way it blended flavor, culture, hospitality, and emotion all into one experience. Those early memories eventually became the foundation for my passion for culinary arts. My journey into culinary arts became more serious when I joined culinary programs through Triumph Church as a child. One of my earliest mentors was Chef Maxcel Hardy, who introduced me not only to cooking techniques but also to the discipline, creativity, and professionalism that come with working in the culinary industry. I still remember one Saturday class where our group prepared eggs Benedict with poached eggs, sautéed asparagus, mushrooms, sausage, and béarnaise sauce. That was one of the first moments when I realized cooking was more than just food to me; it was something I truly loved. The kitchen became a place where I felt focused, creative, and at peace. Since then, I have continued building my experience through restaurant work, culinary events, and my education in Food Science at Johnson & Wales University. I have worked in professional kitchens throughout Detroit, including BARU, Oak & Reel, and other hospitality environments, while also creating my own culinary events and business concepts. Through every opportunity, I have continued learning not only how to cook, but how food can bring people together and create lasting memories. What motivates me most is the desire to bridge the gap between culinary arts and food science. I want to contribute to improving food quality, innovation, and accessibility while still preserving the emotional and cultural connections people have with food. Whether that means working in food research, agriculture, culinary innovation, or even helping develop better food systems for environments like space travel, I want my career to make a meaningful impact. I have always been fascinated by how food can combine science, creativity, culture, and comfort all at once. My long-term goal is to continue growing as both a chef and food science professional while exploring cuisines and techniques from around the world, especially throughout Asia. I hope to study abroad one day to deepen my understanding of Asian cuisine and hospitality because those culinary experiences were some of the first that inspired me to pursue this path. I also want to create concepts that blend African-American, African, and Asian culinary influences in innovative ways that connect people through flavor and storytelling. Pursuing culinary arts has not always been easy. I have faced personal struggles, financial challenges, grief, and moments where I lost direction in life. However, those experiences have strengthened my resilience and reminded me why I started. Cooking has always been more than a career choice for me it is the field where I feel most driven, focused, and connected to my purpose. I want to continue learning, growing, and building a future where I can positively impact others through food, innovation, and service.

My church home is Triumph Church in Detroit, MI. It was there that I found my inspiration to pursue Culinary Arts and Food Science as a major. My mentor, the late Chef Max Hardy, sparked something amazing in me with his love and passion for God and his dedication to serving others. His influence was profound, and it was through his guidance that I discovered my own passion for the culinary arts. Before relocating to Charlotte, NC, to attend Johnson and Wales University, I was raised on God’s word. The teachings and values instilled in me at Triumph Church have been a cornerstone of my life. One of the most impactful lessons I learned is encapsulated in the biblical phrase, “iron sharpens iron.” This phrase, from Proverbs 27:17, states, “As iron sharpens iron, so one person sharpens another.” This metaphor highlights the importance of relationships and mutual support in personal growth and development. Chef Max Hardy was a living example of this principle. His leadership and mentorship were instrumental in shaping my path. He believed in the power of community and the importance of lifting others up. His passion for God and his commitment to serving others were evident in everything he did. He taught me that true growth comes from challenging and supporting one another, just as iron sharpens iron. Chef Hardy’s untimely death was a great loss, but his legacy lives on in the lives he touched. I strive to honor his memory by embodying the values he taught me. I aim to teach, encourage, and show love to others in a manner that helps them become better versions of themselves. Just as Chef Hardy sharpened me, I hope to sharpen others through my actions and words. The journey from Detroit to Charlotte was not just a physical relocation but a spiritual and personal journey as well. At Johnson and Wales, I have continued to grow and develop, always carrying with me the lessons learned from Triumph Church and Chef Hardy. The concept of “iron sharpens iron” remains a guiding principle in my life. It reminds me that we are all interconnected and that our growth is intertwined with the growth of those around us. In conclusion, my journey in Culinary Arts and Food Science is deeply rooted in the teachings and mentorship I received at Triumph Church and from Chef Max Hardy. The biblical principle of “iron sharpens iron” has been a guiding force in my life, emphasizing the importance of relationships and mutual support. As I continue to pursue my passion, I strive to honor the legacy of my mentor by helping others grow and develop, just as he did for me.

My goal is to bridge the gap between culinary arts and food science by creating a symbiotic relationship that pushes the boundaries of what is possible in the kitchen and beyond. I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they age. Their sickness has made it impossible for them to work. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce

Mental health is a crucial aspect of overall well-being, influencing how individuals think, feel, and act. It plays a significant role in determining how we handle stress, relate to others, and make choices. Maintaining good mental health is essential for leading a balanced and fulfilling life. Being away at school has not been the easiest experience. The long distance from my family, friends, and church home has really taken a toll on me. I found myself making some unwise decisions, feeling isolated and overwhelmed. Recognizing these struggles, my mother encouraged me to seek counseling on campus and build a community for myself. This advice was invaluable and marked the beginning of my journey towards better mental health. I started focusing on working out and joining group activities that stimulated my mind. Physical exercise became a great outlet for stress and a way to meet new people. Group activities, whether academic clubs or social gatherings, provided a sense of belonging and purpose. These changes helped me find enjoyment and stability in my new environment. The next year, I became a Residential Advisor for our Summer Bridge program to help incoming students with transiting into college and ensuring they have resources and support. In addition to these activities, I maintain my mental health by incorporating practices such as praying, cooking, and listening to music. Prayer provides me with a sense of peace and connection to a higher power, offering comfort during challenging times. Cooking is another therapeutic activity for me. It allows for creativity and provides a sense of accomplishment, while also ensuring that I eat healthily, which is crucial for both physical and mental well-being. Listening to music is another key component of my mental wellness routine. Music has a profound impact on my emotions, helping to elevate my mood and reduce stress. It serves as an escape from daily pressures and a way to connect with my inner self. These activities not only provide immediate relief from stress but also contribute to long-term mental wellness. By prioritizing mental health through these practices, I have been able to lead a more balanced, fulfilling, and resilient life. Mental health is not just about avoiding mental illness; it is about thriving and making the most out of life. It requires proactive and consistent efforts, but the rewards are well worth it. Prioritizing mental health is essential for leading a balanced, fulfilling, and resilient life.

Selflessness is a virtue that transcends personal gain, focusing instead on the well-being of others. It is a principle deeply rooted in my beliefs and passions, guiding my actions and aspirations. Through acts of altruism and unwavering perseverance, I strive to make a positive impact on my community and beyond. Growing up in Detroit, I was profoundly influenced by my mentor and my church. My mentor, who sadly passed away this year at the age of 40 from a heart attack, dedicated his life to serving others. His selflessness inspired me to volunteer and give back to my community. During the COVID-19 pandemic, I witnessed firsthand the struggles of the elderly, including my own grandparents. Their battles with health issues and financial instability highlighted the urgent need for support and resources. This experience reinforced my commitment to helping those in need, demonstrating the power of altruism. One of the most significant promises I make to my future self is to maintain my relationship with God. His grace and mercy have been my guiding light, enabling me to persevere through challenges. With faith, I believe I can achieve anything. This belief fuels my dedication to making wise financial decisions, staying out of debt, and investing wisely. Financial stability is not just a personal goal but a means to support my community and contribute to its growth. As a Food Science major, I am passionate about merging chemistry, biology, food engineering, and nutrition to develop new food products that improve the safety and quality of our food. My family’s battles with cancer have deeply influenced this passion. My grandmother suffered from uterine cancer, my paternal grandfather fought prostate cancer, and my maternal grandfather is currently battling oral cancer. His extensive surgery, which involved the removal of his teeth and part of his jaw, has made him dependent on pureed foods. This ordeal has taught me the importance of creating nutritious recipes that maintain their flavor when reheated, providing my grandfather with the energy he needs during treatments. My goal is to develop simple yet impactful dishes for my grandmother to reheat in my absence, moving beyond basic meals like mashed potatoes and oatmeal. Understanding the medications my grandfather takes and creating foods that support his healing process is a key objective. This commitment to improving the health and well-being of my family and community exemplifies selflessness and perseverance. STEM is crucial to agriculture, safe farming, technology, and medicine. It plays a vital role in advancing life. I aim to use my degree to address the challenges of access to affordable and quality healthcare for people of color, as well as the limited access to fresh produce. By highlighting these issues, I hope to advocate for better health outcomes and ensure that everyone has the opportunity to lead a healthy life. In conclusion, selflessness is a guiding principle in my life, driving my actions and aspirations. Through acts of altruism and unwavering perseverance, I strive to make a positive impact on my community and beyond. My faith, financial wisdom, and dedication to giving back are central to my vision for a better future. With these values, I am confident that I can achieve my goals and contribute to a more equitable and compassionate world.

The three promises I make to my future self are crucial for ensuring a better life as I grow older. First, I commit to maintaining my relationship with God. His grace and mercy have brought me this far, and with Him, I believe I can achieve anything. Second, I promise to make wise financial decisions, staying out of debt and investing wisely. Lastly, I vow to continue giving back to my community. Growing up in Detroit, I spent a lot of time with my mentor, who sadly passed away this year at the age of 40 from a heart attack, and my church, serving and volunteering in my community. Helping during COVID-19 and witnessing the struggles of the elderly, including my own grandparents, highlighted the effects of financial instability and lack of food resources. This scholarship would greatly assist me in completing my education. As a junior, I recently received an internship offer from Disney. The scholarship would help me stay debt-free and accept this opportunity. As my mom’s only son, I aspire to make her proud by earning my degree. My major in Food Science allows me to merge chemistry, biology, food engineering, and nutrition to develop new food products that improve the safety and quality of our food. I firmly believe that health is wealth, starting with what we consume. Preservatives, additives, and food coloring all impact our health. My family’s battles with cancer have deeply influenced my goals. My grandmother suffered from uterine cancer, my paternal grandfather fought prostate cancer, and my maternal grandfather is currently battling oral cancer. His extensive surgery, which involved the removal of his teeth and part of his jaw, has made him dependent on pureed foods. This experience has driven me to create nutritious recipes that maintain their flavor when reheated, providing my grandfather with the energy he needs during treatments. I aim to develop simple yet impactful dishes for my grandmother to reheat in my absence, moving beyond basic meals like mashed potatoes and oatmeal. Understanding the medications my grandfather takes and creating foods that support his healing process is a key goal. STEM is vital to agriculture, safe farming, technology, and medicine. It plays a crucial role in advancing life. I also aim to use my degree to address the challenges of access to affordable and quality healthcare for people of color, as well as the limited access to fresh produce.

My goal is to bridge the gap between culinary artistry and scientific inquiry, creating a symbiotic relationship that pushes the boundaries of what is possible in the kitchen and beyond. I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love. Working with fresh foods and vegetables is fulling for me. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they age. Their sickness has made it impossible for them to work. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce

My goal is to bridge the gap between culinary artistry and scientific inquiry, creating a symbiotic relationship that pushes the boundaries of what is possible in the kitchen and beyond. I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love. Working with fresh foods and vegetables is fulling for me. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Their sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition have also made finances very scarce. My parents help the best they can, but $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce

Steph Curry is one of the greatest shooters in NBA history. His ability to make long-distance shots with incredible accuracy has revolutionized the game. Curry has consistently delivered in high-stakes moments, including the NBA Finals and the Paris Olympics. Beyond his on-court skills, Curry is known for his humility, work ethic, and positive attitude. He often credits his success to his faith and family, making him a role model for many. I see this as inspiring and admirable. Such great qualities of a man set a great example for others. Because of his dedication, character, and skillset, he’s my favorite athlete to cheer for on Team USA. Curry’s influence extends beyond his shooting prowess. His innovative playing style has changed how teams approach offense, emphasizing the importance of three-point shooting. His “Night Night” celebration has become iconic, adding a fun and memorable element to his game. Despite his superstar status, Curry remains a team player, always willing to share the spotlight and support his fellow players. His journey from being an underrated college player to an NBA superstar is a testament to his hard work and perseverance. All these factors make cheering for Steph Curry a rewarding experience for any basketball fan.

My perfect ending would be Carmy working through his anxiety and finding a lasting love. This can be done by him, finally finding a balance between his passion for cooking and his personal life. He should open another restaurant with a more relaxed vibe that honors his brother’s memory. I can also see him being more community driven. Maybe start teaching cooking classes, sharing his knowledge and inspiring others. Maybe as support for his meetings. Sydney is one of my favorite characters. I see Sydney becoming a renowned chef in her own right, opening her own restaurant that quickly earns a Michelin star. She and Carmy maintain a close friendship and often collaborate on special projects. Sydney’s restaurant becomes a hub for young, aspiring chefs, and she mentors them with the same dedication Carmy showed her. Richie develops more and takes on a significant transformation. He takes on a more managerial role at Carmy’s new restaurant, maybe a sommelier. He also reconnects with his daughter, becoming a more present and supportive father. Marcus Marcus continues to innovate in the pastry world, gaining recognition for his unique creations. He travels the world, learning from different cultures and bringing those influences back to the restaurant. Marcus’s desserts become legendary, and he publishes a best-selling cookbook that combines his travels and recipes. Tina Tina becomes the heart and soul of the restaurant, known for her warmth and incredible cooking skills. She starts a community outreach program, teaching cooking classes to underprivileged youth and helping them find opportunities in the culinary world. Ebraheim Ebraheim is a tough character. At this point he can retire but remains a beloved figure in the restaurant. He has so much love to give. He spends his days gardening and occasionally visiting the kitchen to share his wisdom. Natalie (Sugar) Natalie is a keeper. Everyone loves her and she things in check. I can see her taking on a more active role in the restaurant’s operations, using her business acumen to help it thrive. She and Carmy grow closer, healing old wounds and building a stronger sibling bond. Natalie also starts a family, bringing a new generation into the fold.

I am a fan of LeBron James because of his character. He is more than just a basketball player. He is a man with great leadership qualities. He’s a man that takes pride in his family and giving back. As a black male, I find it inspiring. He’s devoted to his wife from high school. He’s present and involved with his children. He still has the same best friend from middle school, and he’s built a school that focus on the success of the children and family the family unit. His dedication to his community is admirable. I don’t think LeBron is the greatest player of all time. I think Steph Curry is. I think Steph Curry leadership and performance on the court is undeniable. LeBron is known for his versatility, strength, and ability to play multiple positions. However, some argue that his style of play, which often involves driving to the basket and using his physicality, is less aesthetically pleasing compared to other players. Steph Curry, on the other hand, revolutionized the game with his exceptional shooting ability, particularly from beyond the arc. His style of play has changed how teams approach offense, emphasizing three-point shooting more than ever before. While LeBron has won four NBA championships, critics often point to his Finals record (4-6) as a mark against him. They argue that the greatest player should have a more dominant Finals record. Steph Curry has four championships as well, but his impact in those wins, especially his ability to perform in clutch moments and his influence on the Warriors’ dynasty, is often highlighted. LeBron’s influence on the game is undeniable, but Curry’s impact on the modern NBA is profound. He has changed the way the game is played, with an emphasis on spacing, ball movement, and three-point shooting. This shift has influenced not just the NBA, but basketball at all levels globally.

I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love or myself and my community. Working with fresh foods and vegetables is fulling for me. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Their sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition have also made finances very scarce. My parents help the best they can, but $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce.

I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. Watching the side effects from cancer has me wonder more about a cure or what I can do to improve the quality of life for survivors. I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. Access to healthy foods and dishes is critically to beating cancer. And I ensure to be a positive impact to those affected.

As a dedicated student of culinary arts and food science, I am deeply committed to advancing the field through innovative research and creative culinary techniques. My journey began in kindergarten when I started playing chess, a game that has profoundly shaped my thinking, planning, and strategic abilities. Chess has taught me to think several steps ahead, a skill that translates seamlessly into the culinary world where foresight and precision are crucial. My passion for gastronomy is matched by a strong academic record, demonstrating my ability to excel in both theoretical knowledge and practical application. The skills I developed through chess, such as understanding different perspectives, improving memory, and maintaining focus, have been instrumental in my academic and culinary success. Chess also fosters creativity, a vital trait in the culinary community where innovation is key. Moreover, chess teaches valuable lessons about wins, losses, and the consequences of one’s actions, all of which are applicable in the kitchen. Beyond my academic and culinary pursuits, I have been actively involved in various extracurricular activities that have further enriched my skills and experiences. I have participated in several culinary competitions, where I have not only honed my cooking techniques but also learned the importance of teamwork and time management. Additionally, I volunteer at local food banks and community kitchens, where I apply my culinary skills to help those in need and gain a deeper understanding of food security issues. I am also a team leader of my school's Summer Bridg Program team, which has enhanced my public speaking and critical thinking abilities. These skills are invaluable in the culinary field, where clear communication and the ability to present ideas effectively are essential. Furthermore, my involvement in my school activities has taught me to approach problems from multiple angles, a perspective that is crucial in both culinary arts and food science. This scholarship would not only support my educational pursuits but also enable me to contribute to the culinary community by exploring new culinary frontiers and enhancing food science practices. My goal is to bridge the gap between culinary artistry and scientific inquiry, creating a symbiotic relationship that pushes the boundaries of what is possible in the kitchen and beyond. By awarding me this scholarship, you are investing in a future where food is not only a source of sustenance but also an avenue for innovation and cultural expression. In conclusion, my dedication to culinary arts and food science, combined with the strategic and creative skills honed through chess and my diverse extracurricular activities, positions me uniquely to make significant contributions to the field. This scholarship will empower me to further my education and research, ultimately benefiting the culinary community and society at large. I am eager to continue my journey, pushing the limits of culinary science and artistry, and I am confident that with your support, I can achieve my goals and inspire others to see food as a powerful medium for innovation and cultural expression.

I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love. Working with fresh foods and vegetables is fulling for me. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Their sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition have also made finances very scarce. My parents help the best they can, but $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce.

I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love. Working with fresh foods and vegetables is fulling for me. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Their sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition have also made finances very scarce. My parents help the best they can, but $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce.

I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love. Working with fresh foods and vegetables is fulling for me. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Their sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition have also made finances very scarce. My parents help the best they can, but $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce.

I recently loss my mentor and friend Chef Max Hardy. His sudden passing has been devastating for me. I really had to push through this last month or so. My journey into the culinary world has been deeply influenced by him and my upbringing, where I witnessed firsthand the transformative power of food within my family and community. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food security. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service all under his leadership and guidance. I developed a deeper enthusiasm and attachment for the culinary industry because of him. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good and for him to know his efforts were not in vain. My desire to eliminate food waste and promote health through food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back and honoring his memory. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions. As well as change lives, like Chef Max did for me.

My goal is to close the gap of food disparity. I recently loss my mentor and friend Chef Max Hardy. His sudden passing has been devastating for me. I really had to push through this last month or so to keep going. My journey into the culinary world has been deeply influenced by him and my upbringing, where I witnessed firsthand the transformative power of food within my family and community. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food insecurity. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service all under his leadership and guidance. I developed a deeper enthusiasm and attachment for the culinary industry because of him. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good and for him to know his efforts were not in vain. My desire to eliminate food waste and promote healthy food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back and honoring his memory. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions. As well as change lives, like Chef Max did for me.

I recently loss my mentor and friend Chef Max Hardy. His sudden passing has been devastating for me. I really had to push through this last month or so. My journey into the culinary world has been deeply influenced by him and my upbringing, where I witnessed firsthand the transformative power of food within my family and community. I selected Johnson and Wales because Chef Max attended here as well. Being awarded this scholarship would allow me to continue my education here. This university is expensive, and I don't believe I will be able to continue here without financial assistance. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food security. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service all under his leadership and guidance. I developed a deeper enthusiasm and attachment for the culinary industry because of him. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good and for him to know his efforts were not in vain. My desire to eliminate food waste and promote health through food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back and honoring his memory. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions. As well as change lives, like Chef Max did for me.

I recently loss my mentor and friend Chef Max Hardy. His sudden passing has been devastating for me. I really had to push through this last month or so. My journey into the culinary world has been deeply influenced by him and my upbringing, where I witnessed firsthand the transformative power of food within my family and community. I selected Johnson and Wales because Chef Max attended here as well. Being awarded this scholarship would allow me to continue my education here. This university is expensive, and I don't believe I will be able to continue here without financial assistance. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food security. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service all under his leadership and guidance. I developed a deeper enthusiasm and attachment for the culinary industry because of him. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good and for him to know his efforts were not in vain. My desire to eliminate food waste and promote health through food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back and honoring his memory. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions. As well as change lives, like Chef Max did for me.

Lately, success has a new meaning for me. It's just not an accomplishment of a goal for myself but for my family as well. If I win, we all win. My success is not mines to carry alone, I am an example for others in my community who look up to me. Success is not letting myself down. Nor the people that believes in me and supports me. It has been a long road to get here. As a young black man growing up in Detroit, Mi there were many obstacles. I am thankful for the support of my parents and my grandparents. My grandparents have struggled lately with recovering from Cancer. And my grandfather has stage 4 COPD. However, they have sacrificed to ensure I am in college. They believe in me, and I refuse to let them down. I recently loss my mentor and friend Chef Max Hardy. His sudden passing has been devastating for me. I really had to push through this last month or so. His impact on my life has really helped shape me as a young man and a up and coming Chef. My journey into the culinary world has been deeply influenced by him and my upbringing, where I witnessed firsthand the transformative power of food within my family and community. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food security. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service all under his leadership and guidance. I developed a deeper enthusiasm and attachment for the culinary industry because of him. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good and for him to know his efforts were not in vain. My desire to eliminate food waste and promote health through food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back and honoring his memory. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions. As well as change lives, like Chef Max did for me. And that's success to me.

I recently loss my mentor and friend Chef Max Hardy. His sudden passing has been devastating for me. I really had to push through this last month or so. My journey into the culinary world has been deeply influenced by him and my upbringing, where I witnessed firsthand the transformative power of food within my family and community. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food security. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service all under his leadership and guidance. I developed a deeper enthusiasm and attachment for the culinary industry because of him. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good and for him to know his efforts were not in vain. My desire to eliminate food waste and promote health through food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back and honoring his memory. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions. As well as change lives, like Chef Max did for me.

I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has had on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Their sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition have also made finances very scarce. My parents help the best they can, but $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and create foods that will encourage and support the healing process. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce.

I decided to pursue a major in Culinary Arts/Food Science because it gives me the ability to positively impact society by doing something I love, which is cooking and preventing food waste. I decided to choose the educational path because of my mentor, the late Chef Max Hardy. His mentorship changed my life. I chose Johnson and Wales University as my school of choice because he was an alum. I spent a major part of my youth being involved in church and seeing the impact it has on our community. And that is where I met Chef Max. Watching him inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local chefs, it has cemented my desire to bring about change. I became aware of food waste as well as the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Their sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition have also made finances very scarce. My parents help the best they can, but $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impact how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw, which has made him dependent on puree foods at that time. This ordeal has taught me just how innovative I need to be at creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintaining a good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals in the next 5 years is to understand the medicine he is taking and create foods that will encourage and support the healing process for him and others. STEM is crucial to our agriculture, safe farming, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produce.

I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local black Chefs has cemented my desire to bring about change. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produced. It should not be a challenge to obtain fresh fruits and vegetables to make healthy meals.

I envision using food to positively impact society by doing something I love, cooking and creating. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Learning STEM has allowed me to merge Food and Science to positively impact on the world. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth, and it starts with what we put in our bodies. What excites me most about the industry now and more people are interested in a better quality of life. There is more Netflix specials and evening media shows centered around food. This kind of attention puts food and nutrition at the forefront. And I'm excited to be a part of the movement. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine all impacts our society.

I am a second-generation college student, I am determined to defy stereotypes and carve out a meaningful path for myself. Class of 2022 graduate from Renaissance High School in Detroit, Michigan, I am currently a thriving black male sophomore at Johnson and Wales University, majoring in Culinary Arts and Food Science. I recently loss my mentor and friend Chef Max Hardy. His sudden passing has been devastating for me. I have really had to push through this last month or so. My journey into the culinary world has been deeply influenced by him and my upbringing, where I witnessed firsthand the transformative power of food within my family and community. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food security. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service. I developed a deeper enthusiasm and attachment for the culinary industry. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good. My desire to eliminate food waste and promote health through food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions.

I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local black Chefs has cemented my desire to bring about change. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. There sickness has made it impossible for them to work. My mother helps with a lot of their bills. My mom also has student loans from when she attended school. Inflation and the cost of tuition has also made finances very scarce. My parents help the best they can, however $50,000 a year for tuition is just not possible. I really need this scholarship to help me complete my education. I am their only son and I would love to make them proud by finishing college with my degree. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how initiative I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produced.

I am a second-generation college student, I am determined to defy stereotypes and carve out a meaningful path for myself. Class of 2022 graduate from Renaissance High School in Detroit, Michigan, I am currently a thriving black male sophomore at Johnson and Wales University, majoring in Culinary Arts and Food Science. My journey into the culinary world has been deeply influenced by my upbringing, where I witnessed firsthand the transformative power of food within my family and community. From an early age, I have been actively involved in church activities and community service, particularly in initiatives related to food security. Volunteering at soup kitchens, supporting food drives, and teaching children and teenagers how to cook have instilled in me a profound sense of responsibility to give back and make a positive impact through food. These experiences, along with my strong enthusiasm for food, enjoyment, and family, motivated me to actively pursue opportunities to enhance my culinary abilities. During summers, I seized the chance to work directly under local chefs, immersing myself in all facets of restaurant management. I strengthened my leadership skills by improving my line cooking skills, overseeing staff, managing inventory, creating highlighted meals, and providing excellent customer service. I developed a deeper enthusiasm and attachment for the culinary industry. As I continue with my education, I am motivated by a desire to use my culinary skills for the greater good. My desire to eliminate food waste and promote health with food has prompted me to choose a career path that goes beyond typical culinary limitations. I am driven by a deep desire to innovate and develop solutions to serious worldwide problems. Receiving the Martha Brooks Culinary Arts Scholarship would not only provide vital financial support but also serve as a validation of my aspirations and potential within the culinary field. With this scholarship, I am empowered to pursue my dreams and make meaningful contributions that align with the mission of giving back. Looking ahead, I am passionate about exploring the intersection of culinary arts and food science in unconventional settings. My goal is to work for NASA as a food scientist, where I can contribute to enhancing the culinary experience for astronauts. I aspire to develop nutritious, flavorful dishes that mirror the comfort of home for astronauts, bridging the gap between space exploration and culinary innovation. Furthermore, I am devoted to solving bigger concerns such as food accessibility, nutrition, and sustainability in our communities. By pushing for better, higher-quality food options and raising understanding of food origins and ingredients, I hope to enable people to make informed dietary decisions.

I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local black Chefs has cemented my desire to bring about change. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produced. It should not be a challenge to obtain fresh fruits and vegetable's to make healthy meals.

Many of my peers are still trying to decide on the direction they would like to move forward in regarding their education. Not me. I have spent the last seven years building up my craft. Up early, creating recipes, cutting vegetables, meal prepping, or watching cooking videos. Whatever is required to get the job done. Drive, Courage, Hustle, and dedication are some of the words I would use to describe me. My mom recognized very early on my passion for cooking. Some would say, I picked up my talent from her and my grandmother. My mom would sign me up for cooking classes at Sur La Table. I’ve spent my summers at Schoolcraft Community College Kids' summer programs as well as Culinary Classes offered by my church under the teachings of the amazing Chef Max Hardy. I'm still devasted by his passing last month while I am away at college. He was a great mentor to me and supported me all while I was in high school and during my years at college. Although I attend one of the top college-ready high schools in Detroit, it doesn’t offer a culinary program. My drive led me to speak with the school board to travel to our local vocational school to train. At 16, I started working at Kroger, learning the layout and logistics of a grocery store. I then moved on to assisting with Catering events and working at several Detroit Area restaurants. As well has a line cook for the prestige's Detroit Athletic Club. My grit and drive to be successful and the Culinary Arts/Food Science Industry will not allow me to fail. The happiness and fulfillment I received from creating new menu items and watching others enjoy my food is unmatched. During high school, I am up every morning selling breakfast and lunch options at my school. Currently while on campus, I am utilizing the community kitchen every chance I get to create something. Your scholarship is exactly what I need to continue my education and support my passion. I would love to honor my mentor's memory by graduating from his alma mater. As well as my ailing grandparents. Both of my grandparents are in remission in from Cancer. However, my grandfather also struggles with stage 4 COPD. His health is not improving and as his first grandson, I am really pushing myself to graduate early so he can be proud of his first grandson graduating from college.

I have spent a major part of my youth being involved in church and watching the impact it has had on our community. My faith has been such a driving force in my life. It has inspired me to do more with my life and in my community. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs who supported our churches dedication to give back to the community. My first introduction to culinary arts outside of my mom was through my church's free summer program. My mom signed me up for the program when was about 12 years old. There I met Chef Marcel Hardy, fondly remembered as Chef Max. Chef Max was an amazing Chef and Mentor. He supported me with all my goals through high school and college. He allowed me to be creative and gave me opportunities to strengthen my skills. This year while I was away at college, Chef Max passed away. I am still devastated. This loss, this unexpected tragedy of my 40-year-old mentor has tested my faith. I thought we would have more time; he would see me graduate from the college he also attended. But it's not the case. I have spent a lot of time in devotion and prayer just talking with God. Being away from home. All my friends and family has been lonely. However, I am finding strength in the word. I am leaning on God for all understanding. This scholarship application is meaningful to me because it has given me an opportunity to write about Chef Max. And acknowledge how my church created a space for me to learn and serve. As well as how my faith has pushed me to keep going. Winning this scholarship will help with keeping my plan to graduate. I pray to God every day to give me the strength to stay focus and pursue a life that is pleasing to him. And to be a good steward of finances and keeping his commandments. My family is really challenged right now with my grandparents being sick. My grandmother is in remission from Uterius Cancer. My grandfather has stage 4 COPD and he is also in remission of Oral Cancer. It has just been one thing after another, but I know God will see us through. Every day I continue to put on the full armor of God, so that I can take a stand against the devils' schemes. I know with God; all things are possible. Despite my current trials and tribulations, I will have a testimony. I know that I am wonderfully made, and I have a purpose to share the good news of God.

I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal is traumatizing. I am away at school, worrying about money, doing well with my education and my grandparents health. My grandfather also have stage 4 COPD so he is on a lot of medicine. I have learned that mental health is important. I have sought out support through on campus resources and prayer. And I am more driven. I am focused on being innovative and determined. I need to be with my pursing my education. I am focusing on creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. Or purchasing process foods from the market. One of my goals is to also understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. He recently went to the doctor again because his jaw had an open wound. A biopsy was done, and we are awaiting the results. My prayer is the cancer has not returned. I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. What excites me most about the industry now and more people are interested in a better quality of life. There is more Netflix specials and evening media shows centered around food. This kind of attention puts food and nutrition at the forefront. And I'm excited to be a part of the movement. Preservatives, additives, food coloring, all impacts how our body functions and all the best stuff helps keep us sick. I would like to change that.

I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. Learning STEM has allowed me to merge Food and Science to positive impact on the world. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. What excites me most about the industry now and more people are interested in a better quality of life. There is more Netflix specials and evening media shows centered around food. This kind of attention puts food and nutrition at the forefront. And I'm excited to be a part of the movement. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine all impacts our society.

Many of my peers are still trying to decide on the direction they would like to move forward in regarding their education. Not me. I have spent the last seven years building up my craft. Up early, creating recipes, cutting vegetables, meal prepping, or watching cooking videos. Whatever is required to get the job done. Drive, Courage, Hustle, and dedication are some of the words I would use to describe me. My mom recognized very early on my passion for cooking. Some would say, I picked up my talent from her and my grandmother. My mom would sign me up for cooking classes at Sur La Table. I’ve spent my summers at Schoolcraft Community College Kids' summer programs as well as Culinary Classes offered by my church under the teachings of the amazing Chef Max Hardy. Although I attend one of the top college-ready high schools in Detroit, it doesn’t offer a culinary program. My drive led me to speak with the school board to travel to our local vocational school to train. At 16, I started working at Kroger, learning the layout and logistics of a grocery store. I then moved on to assisting with Catering events and working at several Detroit Area restaurants. My grit and drive to be successful and the Culinary Arts/Food Science Industry will not allow me to fail. The happiness and fulfillment I received from creating new menu items and watching others enjoy my food is unmatched. I am currently a sophomore pursuing my culinary/food science degree at Johnson and Wales University and I plan to make a positive impact using my degree to have astronauts eat home-cooked meals like they were back home. I will acquire a NASA internship for the summer of 2025. That will lead to creating or being a part of a team of scientists to come up with a resolution for the change of space eating.

I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. Watching the side effects from cancer has me wonder more about a cure or what I can do to improve the quality of life for survivors. I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. Access to healthy foods and dishes is critically to beating cancer. And I ensure to be a positive impact to those affected.

I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local black Chefs has cemented my desire to bring about change. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. I would also like to use my degree to highlight the challenge of access to affordable and good healthcare for people of color. As well as the limited access to fresh produced. It should not be a challenge to obtain fresh fruits and vegetable's to make healthy meals.

I decided to pursue a major in STEM because it gives me the ability to positively impact society while doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local black Chefs in Detroit cemented my desire to trailblaze change. I became aware of food waste as well the needs of the community as a person of color. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life. And especially for the BIPOC community. I understand the challenges of access to good healthcare, access to healthy foods, fruits and vegetables. I would like my impact to bring change.

As young man, most people would expect me to discuss how her beauty has affected her career. But I won't, that's an obvious give. Others would probably think I would say her support and dedication to her stylist and fashion. We all know Zendaya is timeless with her fashion choices and her commitment to her craft. But that's not it either, what I personally admire the most is how she is a role model for young ladies. I have a younger sister who has followed Zendaya's career for as long as I can remember. My sister Jayda would sit in front of the TV for hours watching all of Zendaya shows on Disney. She was mesmerized. Jayda would study all her moves and words to the shows. That kind of positive impact is so important. I also like that fact that my sister saw someone that looked like her on TV. It's refreshing to see someone in the Media that exudes such confidence and honesty. She accepts herself. She is inclusive. She respects herself, her race, family and still takes the time to support community and values that are important to her. I know that Zendaya will continue to break the ceiling for all that looks up to her and that's why I admire her.

I decided to pursue a major in STEM because it gives me the ability to positively impact society doing something I love. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs. I became aware of food waste as well the needs of the community. I was also made aware of the health challenges, not just in the community but also with my grandparents as they aged. STEM has allowed me to merge Food and Science to potentially make a difference. As a Food Science major, I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. What excites me most about the industry now and more people are interested in a better quality of life. There is more Netflix specials and evening media shows centered around food. This kind of attention puts food and nutrition at the forefront. And I'm excited to be a part of the movement. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. One of my goals is to understand the medicine he is taking and creating foods that will encourage and support the healing process. STEM is crucial to our agricultural. Farming safe, organic, technology, and medicine. It all comes into play when researching the advancement of life.

My creative passion is cooking. Cooking for my family has allowed me to create new dishes with different types of meats, spices and vegetables. Good food makes people happy. Good food brings family and communities together. It makes the world a better place because my food is made with love. You can grow food, take pictures of food, create recipes and heal illness through food. I have spent a major part of my youth being involved in church and watching the impact it has had on our community. It has inspired me to do more. Volunteering at Soup Kitchens and Food Drives stirred an interest in wanting to do more through food. Coupled with an opportunity to cook directly under local Chefs. If I had an extra 24 hours in a day, I would spend more time focusing on creative ways to prevent food waste and feeding the needy. As a Culinary Arts/Food Science major, I believe food and cooking can heal the world and make it a better place. I can apply chemistry, biology, food engineering and nutrition to develop new food products to improve the safety and quality of the food we eat. I am a firm believer that health is wealth and it starts with what we put in our bodies. Preservatives, additives, food coloring, all impacts how our body functions. I have watched my grandmother suffer from Uterine Cancer, my paternal grandfather fought Prostate Cancer, and my maternal grandfather is currently fighting Oral Cancer. His surgery has been the most extensive with the removal of his teeth and some of his jaw which has made him dependent on puree foods at this time. This ordeal has taught me just how inventive I need to be with creating recipes that have the nutrients and vitamins to keep his energy up during Chemo and Radiation treatments. Soups that are tasty and can be frozen and when reheated still maintain good flavor. Creating simple but impactful dishes for my grandmother to reheat in my absence is a goal. Making more than just mashed potatoes and oatmeal for him to get by on. I feel most creative in the kitchen. I can freely experiment without judgement. One of my goals is to understand the medicine better and creating foods that will encourage and support the healing process. My passion for cooking has pushed me outside my comfort zone to attend a University that has produced top chefs. I hope you understand my desire to impactful and award me the scholarship.

With my unwavering passion for the culinary arts and food science fields, the Dr. William and Jo Sherwood Family Scholarship is a transformative opportunity that will sculpt my journey in ways that extend far beyond financial aid. This scholarship, like a secret ingredient in a chef's recipe, will add depth and flavor to my aspirations, paving the way for an enriching and successful future. The first and most evident impact of the Dr. William and Jo Sherwood Family Scholarship is the alleviation of financial burdens. Pursuing a degree in culinary arts or food science is an expensive endeavor, with tuition, textbooks, and specialized equipment costs. For a 19-year-old aspiring chef, these expenses can be a significant obstacle. This scholarship steps in as the financial lifeline that allows me to follow my dreams without the burden of student debt. It provides a sense of financial relief, allowing me to focus on my studies and the pursuit of my culinary and scientific passions. Beyond financial support, the scholarship provides access to a premier culinary or food science education. It opens the doors to esteemed programs with state-of-the-art facilities, distinguished faculty, and valuable industry connections. The scholarship ensures that I receive a truly world-class education, enriching my knowledge and skills. Financial support from the scholarship liberates me from the need to work part-time jobs to meet educational expenses. This freedom from financial stress allows me to immerse wholly in my culinary and food science courses. I can focus and be exclusively directed toward refining my culinary skills, conducting experiments, and exploring the complexities of my chosen field. With my undivided attention, I can extract the most from my educational experience, resulting in enhanced learning and skill development. The Dr. William and Jo Sherwood Family Scholarship is not just a gift of financial aid; it is an investment in my future. Many scholarships offer opportunities for career advancement, such as internships, mentorship programs, or research positions. These hands-on experiences provided me with practical knowledge and industry insights. The scholarship opens doors to renowned culinary establishments and food science laboratories, enabling me to work alongside experts and gain real-world experience. These experiences are not only educational but also instrumental in building a strong foundation for a successful career. Receiving the Dr. William and Jo Sherwood Family Scholarship is a recognition of my potential and dedication to my culinary and food science journey. This recognition boosts my confidence and self-esteem, reaffirming that I am on the right path. The scholarship reinforces my belief in my ability to excel in my field. With this newfound confidence, I can approach studies and my future career with a sense of self-assuredness that will be a driving force behind me and my success. Financial stress is a common distraction for college students. It can hinder academic performance and affect overall well-being. The Dr. William and Jo Sherwood Family Scholarship provides an escape from this stress, allowing me to focus on creative and academic pursuits without the worry of financial constraints.

Since I started high school I couldn't wait to endure the college journey. I will be the second person in my family to graduate following my mother. College presents new opportunities for personal and professional growth. In college, you have to train your mind and body to follow a schedule. Following a schedule in college makes your life so much easier. My schedule consists of meditation, reading, working out, and school-related activities, and I still have enough time to have fun. I ensure my mental and physical health are top priority since Im living by myself. When you have great time management your stress levels decrease, which also means increasing your awareness and preparation for big events, exams or assignments. Knowing where and when important events are going to take place is a vital life skill that prepares you for future success. Forward-thinking can also allow you to budget your time, which supports other EF skills like reducing procrastination and studying in chunks. Learning how to fit all of my tasks into my weekly schedule is a skill that will be beneficial throughout life. Being able to plan ahead will help reduce stress and limit the number of chaotic weeks in any given school year. While school can be grueling enough and it may be hard to muster the energy or the time to do something physical, it is important to make time to focus on physical activity. Regular exercise causes the body to release different chemicals that positively affect the brain like dopamine and serotonin. One group of these chemicals is called endorphins. These endorphins and physical benefits will help reduce levels of stress. A consistent exercise routine equips me to handle stressful situations and maintain my overall well-being. I cannot always control my stressors or life events, which is why it is so important to prioritize mental health. Self-care days for me always work. I get my nails done, my haircut, maybe go for a walk and just enjoy the weather just doing things to better myself. The easiest way I incorporate self-care into my schedule is to try to make little changes in my routine that provide more time for fun. Incorporating self-care into my schedule boosted my resilience and energy levels during hard times, it tells my mind its never always about work work work. All in all, I make sure through all tribulations and hardships I put my mind and physical health first.