I always enjoyed cooking and baking, but during the pandemic I found myself spending more time in the kitchen. I tried a variety of recipes, techniques, and equipment, and realized a hobby I really enjoyed could become a career. I started working toward a culinary career by taking two courses in school to learn the basics. For more direct experience, I attended a vocational center for hands-on, professional training with a chef. I especially enjoyed baking. My “specialty” is gooey butter cookies. I baked them for family, and they loved them. I began baking them for gifts and events, and they were a hit. With their cake-like consistency, they practically melt in your mouth! I spoke with the chef about educational programs in baking and pastry. One of his recommendations was the Associate of Applied Science in Baking and Pastry Arts degree at Southwestern Illinois College (SWIC). I chose this program because it supports my desire to learn the science behind baking while mastering advanced pastry techniques, and to learn to manage a professional kitchen. I will also learn the management side of the culinary industry; important to my goal of owning my own business. I began working in a daycare center at age 15, while applying for jobs in the food industry. Eventually, I was hired as a prep cook at a chef-owned restaurant where everything is made in-house. I’m learning how a professional line works in a fast-paced food environment and how to work under pressure. The culinary field requires hard work, long hours, and discipline, but I’m confident I have the drive to succeed. While going to school and working, I was on a competitive dance team. Dance was tough, but it taught me focus and resilience. Pushing through hard practices and competitions while keeping up with schoolwork and holding a job has built my confidence and shown me the importance of time management. Most importantly, dance taught me what it meant to be part of a team and how to work toward excellence. My ultimate goal is to own a bakery. My brother has dietary requirements and sometimes has difficulty finding places that offer items he can eat. Including items for those with dietary restrictions is something I would like to offer in my shop. While we were home during the pandemic, he and I experimented with baking dog treats. Perhaps gourmet canine treats will be on the menu also! A Baking and Pastry Arts degree will provide me an excellent background in the culinary field and be a major step toward becoming a successful pastry chef. Fees for culinary courses are high, in some cases higher than tuition. Graduating without a large school debt would mean I had the financial freedom to invest in my future. I could focus on becoming the best pastry chef I could be as I work toward my goal of opening my own shop. A scholarship would be a huge step toward making my dream a reality.

I always enjoyed cooking and baking, but during the pandemic I found myself spending more time in the kitchen. I tried a variety of recipes, techniques, and equipment, and realized a hobby I really enjoyed could become a career. I started working toward a culinary career by taking two courses in school, to learn the basics. For more direct experience, I attended a vocational center for hands-on, professional training with a chef. I especially enjoyed baking. My “specialty” is gooey butter cookies. I baked them for family and they loved them. I began baking them for gifts and events and they were a hit. With their cake-like consistency, they practically melt in your mouth! I spoke to the chef about educational programs to specialize in baking and pastry. One of his recommendations was the Associate of Applied Science in Baking and Pastry Arts degree at Southwestern Illinois College (SWIC). I chose this program because it supports my desire to learn the science behind baking while mastering advanced pastry techniques, and to learn to manage a professional kitchen. I will also learn the management side of the culinary industry; important to my goal of owning my own business. I began working in a daycare center at age 15, while applying for jobs in the food industry. Eventually, I was hired as a prep cook at a chef-owned restaurant where everything is made in-house. I’m learning how a professional line works in a fast-paced food environment, and to work under pressure. The culinary field requires hard work, long hours, and discipline, but I’m confident I have the drive to succeed. While going to school and working, I was on a competitive dance team. Dance was tough, but it taught me focus and resilience. Pushing through hard practices and competitions while keeping up with schoolwork and holding a job has built my confidence and shown me the importance of time management. Most importantly, dance taught me what it meant to be part of a team and how to work toward excellence. My ultimate goal is to own a bakery. My brother has dietary requirements and sometimes has difficulty finding places that offer items he can eat. Including items for those with dietary restrictions is something I would like to offer in my shop. While we were home during the pandemic, he and I experimented with baking dog treats. Perhaps gourmet canine treats will be on the menu also! A Baking and Pastry Arts degree will provide me an excellent background in the culinary field and be a major step toward becoming a successful pastry chef. Fees for culinary courses are high, in some cases higher than tuition. Graduating without a large school debt would mean I had the financial freedom to invest in my future. I could focus on becoming the best pastry chef I could be as I work toward my goal of opening my own shop. A scholarship would be a huge step toward making my dream a reality.

I always enjoyed cooking and baking, but during the pandemic I found myself spending more time in the kitchen. I tried a variety of recipes, techniques, and equipment, and realized a hobby I really enjoyed could become a career. I started working toward a culinary career by taking two courses in school, to learn the basics. For more direct experience, I attended a vocational center for hands-on, professional training with a chef. I especially enjoyed baking. My “specialty” is gooey butter cookies. I baked them for family and they loved them. I began baking them for gifts and events and they were a hit. With their cake-like consistency, they practically melt in your mouth! I spoke to the chef about educational programs to specialize in baking and pastry. One of his recommendations was the Associate of Applied Science in Baking and Pastry Arts degree at Southwestern Illinois College (SWIC). I chose this program because it supports my desire to learn the science behind baking while mastering advanced pastry techniques, and to learn to manage a professional kitchen. I will also learn the management side of the culinary industry; important to my goal of owning my own business. I began working in a daycare center at age 15, while applying for jobs in the food industry. Eventually, I was hired as a prep cook at a chef-owned restaurant where everything is made in-house. I’m learning how a professional line works in a fast-paced food environment, and to work under pressure. The culinary field requires hard work, long hours, and discipline, but I’m confident I have the drive to succeed. While going to school and working, I was on a competitive dance team. Dance was tough, but it taught me focus and resilience. Pushing through hard practices and competitions while keeping up with schoolwork and holding a job has built my confidence and shown me the importance of time management. Most importantly, dance taught me what it meant to be part of a team and how to work toward excellence. My ultimate goal is to own a bakery. My brother has dietary requirements and sometimes has difficulty finding places that offer items he can eat. Including items for those with dietary restrictions is something I would like to offer in my shop. While we were home during the pandemic, he and I experimented with baking dog treats. Perhaps gourmet canine treats will be on the menu also! A Baking and Pastry Arts degree will provide me an excellent background in the culinary field and be a major step toward becoming a successful pastry chef. Fees for culinary courses are high, in some cases higher than tuition. Graduating without a large school debt would mean I had the financial freedom to invest in my future. I could focus on becoming the best pastry chef I could be as I work toward my goal of opening my own shop. A scholarship would be a huge step toward making my dream a reality.