I have been cooking with my family ever since I was little. It has grown to be a type of therapy for me. It allows me to focus, be present, and turn simple ingredients into something meaningful. That sense of purpose and creativity is what led me to pursue an education in the culinary arts and science. I currently attend PNW BOCES, where I am learning the foundations of culinary technique, kitchen safety, and food preparation. We also learn the foundation of business management and table service. This program has shown me that cooking is both an art and a science. I love understanding why certain flavors complement each other, and how different cooking methods change texture and taste. Learning why foods pair well together and what they do for our bodies has deepened my curiosity for the profession. I have also attended Zwilling culinary camp, where we were able to cook and learn about cuisines from all over the world, ending in a cooking competition "chopped style." The first time I attended, my team got second place. A few years later, we got first and it was a fun learning experience. Studying culinary arts has also taught me discipline, teamwork, and time management. A kitchen environment requires communication, organization, and the ability to stay calm under pressure. These are skills I continue to develop every day at PNW BOCES, and they are skills that I will take with me in my future education and career. I plan to study abroad in Italy throughout my college career to learn about the authentic cuisine and where the food comes from. I chose to attend Drexel University because of their intimate culinary arts program and co- op opportunities. My long-term goal is to become a restaurant owner/ entrepreneur. As well as cooking, I want to create an environment and menu that you would not find at the average restaurant. Recently I was inspired by a little Italian restaurant down the street from my house, with a nice family environment. I opened the dessert menu to see a sea-salt and orange infused olive oil dessert with vanilla ice cream. I immediately ordered it and it was one of the best desserts I have ever had. I talked to the owner that says he gets it imported directly from Italy, and he likes to experiment and try new things. As we talked more, he also told me about the struggles in the restaurant industry and how stressful it can be. I know the risks, but it is my passion and I am excited for what the future hold.