As a Persian woman, I have always been driven by a passion for both art and food. Growing up, I was deeply inspired by my mother’s culinary expertise, and I quickly learned that food is not only a means of sustenance but also a form of self-expression and a bridge to connect with others. My experiences, from creating dishes inspired by my cultural heritage to founding a retail business, have shaped me into a leader, a creator, and someone who is passionate about making a positive impact. I am now pursuing a culinary education, combining my artistic background with my business acumen to create meaningful experiences for others. My journey began in art school, where I honed my skills in expressing myself through colors and forms. Art taught me that the beauty of creativity lies in how it connects with people’s emotions, and I’ve carried that lesson with me into the culinary world. Just as I once mixed colors to create a masterpiece on a canvas, I now blend ingredients to create culinary experiences that are as visually striking as they are delicious. I believe food is an art form, where each ingredient—whether it’s the purple hue of beets or the golden glow of onions—adds depth, beauty, and meaning to the plate. This perspective fuels my passion for hospitality, where every interaction and dish shared carries the potential to build connection and trust. While my foundation in art was essential in developing my creativity, my entrepreneurial experiences taught me invaluable lessons in leadership and project management. As I built and managed a semi-luxury retail business, I encountered numerous logistical challenges, from managing over 100 deliveries to overseeing customer service and satisfaction. In these moments, I learned the importance of resilience, communication, and the ability to lead by example. I also understood how to nurture lasting relationships by making people feel valued and understood. These lessons were amplified during my pursuit of an MBA in Marketing at the University of New Haven, where I further developed my leadership skills and deepened my understanding of customer-focused service. In culinary school, I am building upon my passion for food, seeking to combine my artistic vision. I am particularly inspired by Persian cuisine, which holds a rich history and deep cultural significance. My travels to Iran and neighboring countries have deepened my appreciation for these flavors, and I am driven by the desire to share them with the American palate. At the Culinary Institute of America, I hope to refine my skills in both culinary artistry and project management. I am excited to learn about food anthropology, global culinary techniques, and the entrepreneurial skills necessary to turn my vision into reality. With the tools and knowledge from CIA, I aim to not only become a better chef but also a stronger leader who can guide others. As a woman of color, I understand the unique challenges that come with navigating male-dominated fields. But I’ve always believed that challenges provide the greatest opportunities for growth. I am committed to making a difference by using my leadership skills to create spaces where people feel valued, understood, and connected—whether through food, hospitality, or event planning. I am passionate about this field because I see it as an avenue to foster community, express creativity, and ultimately leave a positive mark on the world. Through this scholarship, I hope to continue my journey as a leader, entrepreneur, and advocate for diversity and inclusion within the culinary and event planning industries. By refining my skills, I aim to become a role model for future generations of women of color.

### Honoring a Legacy Through Culinary Passion Today, as I savor the warmth of my homemade rye, whole wheat, and walnut bread, I reflect on the journey that brought me here. The night before, the cold weather had slowed the proofing process, and at 11 p.m., worried it might overproof, I got up, threw on a sweater, brought the dough to the countertop to rest, shaped it with care, and placed it in the fridge. When I finally tasted it the next afternoon, perfectly chewy and rich in flavor, I felt a quiet sense of fulfillment—proof that patience, precision, and intuition are essential to mastering the craft of food. My journey began in art school, where I developed an eye for color, composition, and storytelling. I learned that true artistry isn’t just about personal expression but about creating something that evokes emotion and connection. Over time, I realized that food, like painting, tells a story—each ingredient adding depth, contrast, and harmony to the final composition. Inspired by artists like Dali and Matisse, I often sketch my dishes before cooking, ensuring they are not only delicious but visually striking. Every plate is a canvas, and I find joy in transforming raw ingredients into something that nourishes both the body and the soul. My love for hospitality and business took root when I founded a semi-luxury retail brand while still in art school. I served over 1,000 customers, learning that success wasn’t just about selling a product but about making people feel valued. Whether styling clients or sourcing materials, I honed my attention to detail and developed a deep appreciation for customer service. As my business grew, so did my leadership skills—I managed a team, navigated complex logistics, and gained firsthand experience in marketing and operations. Eager to refine these skills further, I pursued an MBA in Marketing at the University of New Haven, where I strengthened my understanding of brand development and consumer engagement. Yet, through it all, I found myself drawn back to the world of food. Cooking has always been more than a passion—it is my heritage, my art, and my way of bringing people together. My mother, an incredible cook, taught me the importance of balance, patience, and hospitality. As I traveled through Iran and its neighboring countries, I deepened my appreciation for Persian cuisine and its rich, untapped potential on the global stage. Unlike Greek or Moroccan cuisine, Persian flavors remain largely undiscovered in mainstream culinary culture, and I want to change that. I aspire to elevate these flavors and bridging cultures through the universal language of food. However, as a non-U.S. citizen, financing my education has been one of my greatest challenges. Without access to FAFSA loans, affording culinary school is an uphill battle. But my passion is stronger than any financial obstacle. I am committed to pursuing my dreams. This scholarship would not only alleviate my financial burden but also allow me to focus wholeheartedly on refining my craft. The Culinary Institute of America is the ideal place for me to merge my artistic vision, business experience, and deep love for food. At CIA, I will have the opportunity to master global culinary techniques, explore food anthropology, and gain the skills necessary to innovate in the culinary industry. Just as Chef Marco Pantano dedicated his life to sharing his passion, I, too, aspire to create meaningful dining experiences that inspire, connect, and leave a lasting impact. This scholarship is more than financial support—it is a step toward realizing my dream of becoming a chef who not only cooks but tells a story with every dish.

The phrase “iron sharpens iron” speaks to the essence of growth and mutual inspiration in the culinary world, a concept that resonates deeply with me. I am currently pursuing my culinary arts degree at the Culinary Institute of America (CIA), and throughout my journey, I’ve learned that growth is not only about honing technical skills, but also about how we uplift and challenge one another. Whether through mentorship, collaboration, or learning from mistakes, the kitchen is a space where everyone—whether student or chef—becomes better through the contributions of those around them. This is exactly how I view my career and aspirations: as an evolving process of mutual learning and improvement, where I can contribute my unique perspective, inspired by my diverse cultural background, while simultaneously being shaped by those who guide me. Chef Kendall Ross’s legacy of warmth, compassion, and dedication to both his craft and those around him profoundly resonates with my own values. Like Chef Kendall, I’m committed to continuous growth and improvement, and I take every opportunity to learn from my peers and mentors. I want to embody the spirit of his work—not only as a chef but as someone who inspires others to excel and encourages them to reach their fullest potential. His approach to hospitality, always with care and attention, is something I strive to emulate in every dish I create. II’ve always had a passion for cooking—experimenting with flavors and honing my skills in the kitchen. Whether preparing a Persian stew, making homemade bread, or exploring Mediterranean spices, cooking excites me in a way I can't describe. It’s not just about food; it’s my way of sharing love, joy, and culture with others. Each dish is a canvas, and the ingredients are my palette. Before pursuing culinary studies, I earned a Bachelor of Fine Arts in Painting with a GPA of 3.94/4 and an MBA in Marketing with a GPA of 3.58/4. My academic journey has been driven by a commitment to excellence. While art and business shaped me, food has always been my true passion. Serving a meal to someone fills me with purpose, and I’m determined to pursue my calling as a chef. I moved to the United States four years ago, bringing with me the flavors and traditions of the Mediterranean. As an international student, I don’t qualify for FAFSA and have had to work harder than many peers to support myself and fund my education. This financial burden has been tough, but my determination remains strong. Last night, I had a nightmare about the financial hardships I face, fearing I might lose my chance to pursue my dream of becoming a chef. I’ve sacrificed so much—leaving behind my home and family—to follow this path, and I won’t let finances stop me. Winning this scholarship would alleviate some financial pressure, allowing me to focus on my studies and continue my journey toward becoming a chef. It would help me refine my technical skills while blending my passion for art, business, and Mediterranean cuisine to create meaningful culinary experiences. If I am fortunate enough to receive this scholarship, I will dedicate it to Chef Kendall’s memory. I will cook a meal in his honor, infused with the same warmth and passion that he brought to his craft. This scholarship would not only provide financial support, but also affirm my commitment to realizing my dreams.