2025 Foundation Scholars

Trevonte’s interest in supply chain was sparked during the COVID-19 pandemic, when he witnessed the disruptions that affected businesses and consumers, globally. He was intrigued by the ripple effect that even the smallest disruptions could cause, impacting businesses and the daily lives of millions of people. Trevonte’s passion for problem-solving drew him to supply chain management, where he could identify inefficiencies, optimize processes, and make a meaningful impact.

Business Administration & Supply Chain Management & Operations major at Arizona State University

A retired, disabled Culinary Specialist First Class in the U.S. Navy, Jazmen gained expertise in leadership, operations, and customer service. Her military background inspired her to pursue a career that blends hospitality with entrepreneurship. Jazmen’s goal is to launch an entertainment bus company that merges food, travel, and events. Her passion for hospitality stems from its ability to connect people and create lasting memories. 

Hospitality Management major at Morgan State University

Going to culinary school is act two for Michael. He spent over 20 years working for a bottled water company before deciding to pursue his dream of becoming an executive chef at a top-tier restaurant. Inspired by cooking with his mother at an early age, he views culinary arts as both a craft and a calling. At Escoffier, he maintains a 4.0 GPA, volunteers for the National Suicide Prevention Hotline, and is active in the school’s Pizza Club.

Culinary Arts major at Escoffier School of Culinary Arts

Originally from The Bahamas, Sierra began her culinary journey at age seven and later co-founded ROMANGOES Juice, a natural mango juice business that gained local media attention. She graduated with highest distinction from the University of  The Bahamas and is now a Presidential Academic Scholar. Sierra’s goal is to return home and open a farm-to-table restaurant offering fresh, healthy meals.

Food and Beverage Entrepreneurship major at Johnson & Wales

Austin’s goal is to open a chain of fast-casual restaurants. He’s preparing himself by taking classes in finance, marketing, and operations, as well as getting hands-on experience managing the Statler Hotel’s restaurant. He’s active in the Cornell Hotel Society, Nolan Hotel School Mentorship Program, and Hotel Ezra Cornell, where he served as People and Culture Manager. Austin also interned with Sodexo Live!, contributing to a successful contract renewal for Ole Miss.

Hotel and Business Administration major at Cornell University

Natalie served as the captain of her ProStart culinary and management teams and competed at the state and national levels. This experience included testifying at the state capitol, appearing on a baking show, and working with the American Culinary Federation. Inspired by her volunteer work at Perspectives, a non-profit dedicated to supporting victims of domestic abuse, Natalie dreams of opening an event venue and  a women’s shelter in a combined location.

Tourism and Hospitality Management major at University of Wisconsin – Stout

ProStart played a majoe role in Addition’s high-school experience. She competed for three years, advancing to the National Invitational during her sophomore and junior years. Later, Addison mentored her high-school team, helping them place third in the state. Addison began working in the industry at 16, starting as a prep cook and progressing to garde manger. She credits her participation in ProStart for learning about teamwork, flavor development, and presentation. Inspired by the power of food to connect and comfort, Addison dreams of becoming an executive.

Culinary Arts major at Culinary Institute of America

A 20-year Air Force veteran, Sahwn served as a Food and Beverage Manager overseeing multimillion-dollar inventories and large-scale dining operations. Upon graduation, he plans to pursue a masters degree in project management and ultimately wants to lead food and beverage operations for a global hospitality brand. His inspiration comes from the power of hospitality to create memorable experiences and foster human connection. His commitment to service, both in uniform and in hospitality, drives his goal to make a lasting impact in the industry.

Hospitality Management major at American University