For the Love of Food
Donation protected
Pursuing my Passion
“Find something you’re passionate about and keep tremendously interested in it.” Julia Child
I remember when I was 10 years old standing next to my mother as she cooked one night telling her I wanted to attend culinary school. However, growing up in an immigrant Latino family where careers in medicine, law or education are the epitome of success – being a chef was out of the question and I never thought about it again until I was 24 years old. 14 years later, I find myself with a bachelor’s degree from College of the Holy Cross, trying other career paths, and occupying my time with other things to distract myself from not truly feeling fulfilled with where I was in life, I realized I could no longer deny my passion. This May, I will be starting the six month Professional Culinary Arts + Farm to Table program at the International Culinary Center.
Tution at the International Culinary Center is $43,000. Over the last 4 years I have spent long hours, working after my full time job and also on weekends, saving for this dream. I have been able to save a little less than half to pursue my dream. Even though I haven’t saved enough to cover the full tuition I still know that this is the right time for me to start my journey into the culinary field. I am ready because I have waited such a long time for this and and I am ready to begin my career.
Since I have a bachelor’s degree, I am unable to receive any financial aid, However, you can help make my dream a reality by supporting my Go Fund Me!
Thank you for taking the time out of your day to read this and spreading the word about my campaign. I am so grateful for your support. I would also appreciate any advice or connections in the culinary field as I embark on this new journey.
Read more about my path to culinary school here:
Even though I was putting my dream on hold, I was so lucky to attend College of the Holy Cross on a full scholarship, where I majored in Spanish and Sociology. During these four years my passion for travelling and exploring other cultures was ignited. I left the US for the first time by myself in 2010 to study abroad in Peru for 6 months. In Lima, the gastronomic capital of the Americas, I was exposed to their amazing cuisine and lived among people that loved food just as much as I did.
In 2012, after graduating from Holy Cross, I went to Spain for 8 months to teach English. Living on a small stipend I was forced to cook for myself everyday. Although I had limited resources, having the ability to create my own meals brought me joy and tranquility like I have never felt before. I soon started to find any reason to cook, especially for others. I quickly realized that I not only loved the process of cooking but most importantly I loved how food could bring joy and a sense of community to a room full of people from different backgrounds and cultures.
“There is no sincerer love than the love of food.” George Bernard Shaw

After returning to New York from Spain in 2013, I started working at Cornelia Connelly Center (CCC). CCC had been my home since I was 9 years old and I was so happy to be working in our Graduate Support Program and giving back to my CCC community. Aside from helping our girls through adolescence not only in school but in life, one of the best highlights of my time at CCC was Camp Holy Child. For two summers I was given full responsibility of the kitchen at our sleep away camp in Lake Placid, NY. I was in charge of creating the menu for almost 80 people, and execute each and every meal, breakfast, lunch and dinner for almost a month. I am so grateful I was given the opportunity to put my passion for cooking into practice. I never would have imagined that long hours standing, cooking, sweating over a hot stove was my idea of the perfect summer! This finally led me to the realization that it was time to pursue my lifelong dream of attending culinary school.
My goals:
“Chefs are leaders in their own little world.” Eric Ripert
The culinary world is full of possibilities. After culinary school I want to be involved with many different projects. I would love to open up a restaurant that exposes people to different cultures and cuisines. Two years ago I was diagnosed with a digestive disease. As a young adult dealing with this I want to educate teens and young adults alike about the importance of healthy eating.

Being a chef allows you the opportunity to be an artist, an entrepreneur, an innovator, and a leader. Tom Colicchio
“Find something you’re passionate about and keep tremendously interested in it.” Julia Child
I remember when I was 10 years old standing next to my mother as she cooked one night telling her I wanted to attend culinary school. However, growing up in an immigrant Latino family where careers in medicine, law or education are the epitome of success – being a chef was out of the question and I never thought about it again until I was 24 years old. 14 years later, I find myself with a bachelor’s degree from College of the Holy Cross, trying other career paths, and occupying my time with other things to distract myself from not truly feeling fulfilled with where I was in life, I realized I could no longer deny my passion. This May, I will be starting the six month Professional Culinary Arts + Farm to Table program at the International Culinary Center.
Tution at the International Culinary Center is $43,000. Over the last 4 years I have spent long hours, working after my full time job and also on weekends, saving for this dream. I have been able to save a little less than half to pursue my dream. Even though I haven’t saved enough to cover the full tuition I still know that this is the right time for me to start my journey into the culinary field. I am ready because I have waited such a long time for this and and I am ready to begin my career.
Since I have a bachelor’s degree, I am unable to receive any financial aid, However, you can help make my dream a reality by supporting my Go Fund Me!
Thank you for taking the time out of your day to read this and spreading the word about my campaign. I am so grateful for your support. I would also appreciate any advice or connections in the culinary field as I embark on this new journey.
Read more about my path to culinary school here:
Even though I was putting my dream on hold, I was so lucky to attend College of the Holy Cross on a full scholarship, where I majored in Spanish and Sociology. During these four years my passion for travelling and exploring other cultures was ignited. I left the US for the first time by myself in 2010 to study abroad in Peru for 6 months. In Lima, the gastronomic capital of the Americas, I was exposed to their amazing cuisine and lived among people that loved food just as much as I did.
In 2012, after graduating from Holy Cross, I went to Spain for 8 months to teach English. Living on a small stipend I was forced to cook for myself everyday. Although I had limited resources, having the ability to create my own meals brought me joy and tranquility like I have never felt before. I soon started to find any reason to cook, especially for others. I quickly realized that I not only loved the process of cooking but most importantly I loved how food could bring joy and a sense of community to a room full of people from different backgrounds and cultures.
“There is no sincerer love than the love of food.” George Bernard Shaw
After returning to New York from Spain in 2013, I started working at Cornelia Connelly Center (CCC). CCC had been my home since I was 9 years old and I was so happy to be working in our Graduate Support Program and giving back to my CCC community. Aside from helping our girls through adolescence not only in school but in life, one of the best highlights of my time at CCC was Camp Holy Child. For two summers I was given full responsibility of the kitchen at our sleep away camp in Lake Placid, NY. I was in charge of creating the menu for almost 80 people, and execute each and every meal, breakfast, lunch and dinner for almost a month. I am so grateful I was given the opportunity to put my passion for cooking into practice. I never would have imagined that long hours standing, cooking, sweating over a hot stove was my idea of the perfect summer! This finally led me to the realization that it was time to pursue my lifelong dream of attending culinary school.
My goals:
“Chefs are leaders in their own little world.” Eric Ripert
The culinary world is full of possibilities. After culinary school I want to be involved with many different projects. I would love to open up a restaurant that exposes people to different cultures and cuisines. Two years ago I was diagnosed with a digestive disease. As a young adult dealing with this I want to educate teens and young adults alike about the importance of healthy eating.
Being a chef allows you the opportunity to be an artist, an entrepreneur, an innovator, and a leader. Tom Colicchio
Organizer
Isamar Checo
Organizer
New York, NY