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Talia Arris

6,455

Bold Points

3x

Finalist

Bio

Dustin Hoffman once said “we must face tomorrow, whatever it may hold, with determination, joy and bravery”. We never truly know what our future holds. There is only so much one can control. But what matters most is how we take on the obstacles, rather than what the outcome of the obstacles could be. My mom is a part of the first generation in my family to be born in the US. She faced many obstacles growing up as a hispanic woman. From her I learned that I will face many obstacles simply for who I am, but that it is important to persevere, be brave, and stay true to who you are in the face of these obstacles. I strive to be the best version of myself and to create an environment where people do not have to share her experiences. I have always had a passion for helping others and environmental health. This has led me to pursue a bachelor's degree in Applied Food Studies, and hopefully later on a master’s degree in Sustainable Food Systems. I am currently a student at the Culinary Institute of America, gaining the knowledge and skills to make the food industry more sustainable and environmentally friendly. I am extremely grateful to be a part of the Bold.org community, and am appreciative of any support I receive to help me pursue my goals. Thank you for considering me.

Education

Culinary Institute of America

Bachelor's degree program
2023 - 2025
  • Majors:
    • Cooking and Related Culinary Arts, General

Independence High School

High School
2019 - 2023

Miscellaneous

  • Desired degree level:

    Master's degree program

  • Graduate schools of interest:

  • Transfer schools of interest:

  • Majors of interest:

    • Cooking and Related Culinary Arts, General
    • Foods, Nutrition, and Related Services
  • Not planning to go to medical school
  • Career

    • Dream career field:

      Culinary Sustainability

    • Dream career goals:

      Sustainable food production

    • Cook 1

      Walt Disney World
      2024 – Present9 months
    • Baker & POS

      Crumbl
      2022 – Present2 years
    • Student / Cook

      Saveur - FISD Career & Technology Center
      2021 – 20221 year

    Sports

    Swimming

    Club
    2014 – 20217 years

    Research

    • Environmental Health

      North Texas NOW! — research & developer
      2023 – 2023
    • Education, General

      North Texas NOW! — Interviewer
      2021 – 2021
    • History and Political Science

      North Texas NOW! — student researcher & presenter
      2022 – 2022
    • Climate Justice

      North Texas NOW! — Data collector & research organizer
      2022 – 2022

    Arts

    • Frisco ISD Performing Arts

      Music
      2016 – 2023

    Public services

    • Volunteering

      Culinary Institute of America Admissions — Student Ambassador & Tour Guide
      2023 – Present
    • Volunteering

      IHS Baking Club — Founder & President
      2022 – 2023
    • Volunteering

      Collin County Animal Shelter — Volunteer
      2018 – 2019

    Future Interests

    Advocacy

    Volunteering

    Entrepreneurship

    Student Life Photography Scholarship
    Martha Brooks Culinary Arts Scholarship
    I have been drawn to the kitchen for as long as I can remember. It was with my family that I first learned how to cook. It all began with mixing brownie batter and decorating cookies before I was tall enough to see over the counter. As time went on, I was allowed to cook independently and experiment, once my parents trusted me to use the oven by myself. Now, I love to try out new recipes, flavor combinations, and techniques when I'm in the kitchen. While it may take me a few tries to get things the way I want them, I have learned to embrace failure and imperfection. As a person with social anxiety, expressing certain feelings with words can be difficult. In those moments, I turn to cooking. The kitchen is my safe space, where I feel at ease and confident. Cooking has been incredibly helpful for my mental well-being. Having these experiences in the kitchen has given me a connection to cooking that sparked my interest in culinary arts. It wasn't until high school that I became interested in making a career out of culinary arts. During high school, I took a culinary arts class. After a year of working with this group, we were able to communicate without talking. We could anticipate what others needed with just a look and we moved as one. To me, it felt like a symphony, and I knew that this was what I wanted to do. My ultimate career goal is to open a farm-to-table restaurant with an emphasis on on-site cultivation of ingredients. I also plan to provide cooking classes on sustainable cooking, classes about growing your own food, and educate people on how to eat sustainably. I plan to offer these classes at the farm and in the restaurant so people can be exposed to the entire process of farm to plate. I also plan to organize a farmers' market to sell extra produce the farm produces and to support local businesses. Because I started out cooking with my family, incorporating my Hispanic heritage is very important to me. My great-grandmother taught me many of the things I know. Using her recipes and ingredients she used would allow me to pay homage to my heritage and will enable me to educate people about it. Incorporating my heritage would also give me a chance to show people that you do not have to lose tradition to be sustainable. This, to me, would be a meaningful way to give back to my community.
    I Can Do Anything Scholarship
    In my dream version of my future self, I am passionate, self-motivated, altruistic, and using the knowledge I gain through my college education to make this earth a safer and livable place for the generations to come.