Dear All,
 
I seized the opportunity via this medium to unveil my sincere biological will and personal drive to pursue the distinguished Chef Academy London’s Michelin Star Course in “Hospitality Management & Advance Food Science.” From early childhood, I was fascinated with culinary art even by watching my mother prepare numerous delicious plates for the family. That fascination drives my interest and dream to be a chef—a dream that I have now materialized, years later. My career as a chef has given me the incomparable privilege of working for numerous companies within the hospitality industry. I have met and worked with a variety of other chefs, and my love for culinary discipline led me to pursue a culinary art course in 2008 at the H. Lavity Stoutt Community College in the British Virgin Islands. Thereafter, I achieved a certificate of completion.
 
My twelve years of culinary experience cannot be summarized so easily. Coupled with the understanding that with the advent of new and smarter concepts in an ever-evolving industry, each next meal that I prepare for my guest(s)—whether on a boat or in the restaurant—must be more tasty, delicious, and mouth-watering. Each next meal must be one that the diners shall never forget, one that stays on his or her palate long after the meal’s end. It is in this spirit of ceaseless innovation and elevation that I aspire to Michelin Star level training with the Chef Academy London. However, the cost of enrollment is daunting, as this intensive 600 hour, 6-month course carries a tuition of £11900 (approx. $15,200 USD). Including the cost of airfare, room, and board, the total cost will be about £31,500 (approx. $40,000 USD). My fervent hope is that those of you who share my vision of becoming a world–class chef will help me realize this opportunity by way of monetary contribution to help defray the cost of tuition so that I can enroll in this prestigious program.
 
Ultimately, my prospective sponsors can expect that, at the conclusion of my culinary journey at the Chef Academy London, my sole intention is to bring home such knowledge and skills obtained to make my contribution in transforming the USVI and BVI hospitality industry. I will lend my knowledge to the culinary discipline via superb-cooking, training and mentoring other local and charter chefs, and completing my first cook book, a project that I have already started. With faith and hope, I ask for your support.
 
Regards,
 
Kenetha Ashton