Our Scholarships Help Women Pursue Careers in a Wide Range of Culinary Fields.

Tyah Barnett
My name is Tyah Barnett. I am 26 years old, from Kansas City, Missouri. I am a 2nd year chef's apprentice at Johnson County Community College. I am driven by my passion for food, connection, and experience. I am drawn to the way a meal can shape an atmosphere and help create memories. As I continue to grow in this field I hope to develop a voice that reflects both creativity and care, while also contributing to a more inclusive community.

Addison Brandau
As of Fall 2026, I am a senior at Kansas State University majoring in Food Science and Bakery Science, with minors in Spanish and Agricultural Economics. I’m originally from the Kansas City metro, where my love for food grew through cooking, watching food shows, and exploring local restaurants with my family. At K-State, I’ve gained hands-on industry experience through conference travel, a study-abroad program in Spain focused on food and culture, and my work at the Kansas Value Added Foods Lab. These experiences have shaped my interest in the regulatory affairs, and I am excited to continue my passion of learning in food law. I hope to pursue a career in regulatory to help ensure a safe food supply and strengthen consumer trust in our food systems.

Kaiya Buckingham
My name is Kaiya Buckingham, and I am enrolled in the CIA for Baking and Pastry Arts starting Fall 2026. I love everything related to baking, and want to pursue this passion and eventually become a professional pastry chef.

Jina Costas
My name is Jina M. Costas Zambrana, and I am 18 years old. I was born in Puerto Rico and raised in a hardworking family alongside my two siblings by my mother, who has always pushed us to strive for success despite challenges. Her strength and dedication inspire me every day. I am passionate about food and my culture, and in the future, I hope to open my own restaurant where I can share and educate others about Puerto Rican cuisine and traditions. I am deeply grateful for this opportunity, and I am committed to working hard to turn my dreams into reality.

Chanel Griffin
Chanel is passionate about food access, nutrition education, and youth empowerment. She has spent years working as a nutritionist with various nonprofits, coordinating child nutrition programs and supporting families through food pantry initiatives. She currently serves as the manager of Build Trybe’s Seed to Plate program, where she teaches youth culinary and farming skills while helping them understand the connection between nutrition, sustainability, and where food begins. She launched the program’s farm dinners, creating seasonal four-course menus featuring ingredients grown on the farm as part of the Seed to Plate youth and community experience. A graduate of Oklahoma State University with a background in Community Nutrition, she completed national service through AmeriCorps and AmeriCorps VISTA and is currently pursuing a master’s degree in Horticulture with an emphasis in Urban Food Systems at Kansas State University. She enjoys cooking with fresh herbs and is committed to equipping youth with lifelong skills that can be learned both on the farm and in the kitchen.

Katie Hilger
My name is Katie Hilger. I am a part of the Hospitality Management Program at Johnson County Community College. I grew up in the Overland Park area but now live in Shawnee, KS. I love to travel and see new places and very excited to see where this program takes me!!

Jessica Hittle
Hello! I’m Jessica I’m about to start my last year of culinary school at Johnson County Community college. I am a Chef apprentice at blue Hills country club. Where I study all types of technique and foods. I love cooking so much and excited to start this new chapter in my life! And can’t wait to see where the culinary world takes me!

Chandler Howze
I am an ambitious and hardworking student with a strong passion for culinary arts and personal growth. I take pride in staying dedicated to my education, developing new skills, and pushing myself to succeed in everything I do. Winning this scholarship means a great deal to me because it recognizes my commitment and helps me continue working toward my future career goals. I look forward to using this opportunity to further my education and make a meaningful impact in the culinary industry.

Dulciana Jimenez
My name is Dulciana Jimenez, and I am a recent graduate of Truman High School. I am currently pursuing my education at Johnson County Community College, with a focus on Baking and Pastry, and the hopes of attending the Baking and Pastry Program offered. I’m passionate about developing my skills and building a strong foundation in the culinary field. I wish to grow as a pastry artist and use my work as a method of creating meaningful experiences that bring different types of people together.

Emily Luckenotto
Hello! My name is Emily Lueckenotto and I am currently finishing my freshman year at Kansas State University. I am pursuing a degree in Food Science with a minor in Horticulture. At K-State, I am an active volunteer at the food pantry Cat's Cupboard. My time working at the food pantry has expanded my knowledge on different goods and how helping others can hugely impact a community for the better. With my minor in Horticulture, I aspire to find better ways to improve the conditions of food deserts by learning how to grow crops, so I can pass my knowledge onto others to help them thrive. Through attending K-State and meeting with my faculty mentor, my eyes have been opened to all of the possibilities that a food science degree has to offer. I would like to expand my leadership skills, so I am able to aid others in the discovery of food science. In the future, it is my hope to work in the research and development field to help find more environmentally sustainable foods or to assist with food outbreaks by working in the food safety sector.

Rebecca McDade
My name is Rebecca McDade, and I am a 19 year old from Clay County. I have dreamed of being a baker since I was 8 years old. I spent a lot of time baking with my mother and great-grandmother growing up and fell in love with it. I am currently working on an associates in Baking and Pastry as well as Hospitality Management. I hope to use what I learn with these degrees to open my own bakery.

Alyssa Opfer
Alyssa Opfer is a Chef Apprenticeship student at Johnson County Community College, set to graduate next fall. As a member of the JCCC Culinary Team, she recently earned a silver medal at the ACF Midwest Regionals and an individual gold medal at the John Joyce Competition. Those achievements led to an invitation to compete this April at the Young Chefs Grand Prix Student Team Challenge in Singapore. Alyssa also holds a Bachelor's degree in Management and Leadership from the University of Kansas, and upon graduation, she hopes to channel her passion and drive into opening her own tapas restaurant right here in Kansas City

Emma Ochse
Emma Ochse is a rising senior at the University of Missouri studying Food Science and Nutrition. Emma has had an interest in food since her days of watching reruns of Good Eats and reading the nutrition facts label for Lucky Charms, so when she found out about food science, it felt like a perfect fit. Raised in the KC area, she is now the Treasurer of the Mizzou Food Science Association and Treasurer & Fundraising Chair of the MU Creative Writing Club. She also serves as a Peer Coach for students in the MU Food, Nutrition, and Exercise Sciences department. Currently, she is exploring potential careers in the food industry, from quality assurance to research and development.

Vanessa Rhynes
My name is Vanessa Rhynes. I am a student at Johnson County Community College. I have been in the Hospitality industry for many years and I'm always eager to learn new concepts to enhance my skills. While obtaining my degree, I also currently work as a hospitality manager at a very vibrant vegan restaurant in Leawood, KS. Quality food ingredients and locally sourced products are two things I am highly focused on at this moment in my career. I will be a junior this fall and I'm looking forward to another exhilarating year of new discovery within the field!

Elaina Shonkwiler
Elaina is attending Johnson County Community College to pursue her Food and Beverage Management Degree as well as her Baking and Pastry Certificate. Elaina’s passion for baking started in the kitchen with her mom and grandma. From decorating cakes to baking bread, Elaina enjoys every aspect of baking. After her education Elaina hopes to continue her career by owning her own bakery one day.

Jessica Smith
My name is Jessica Smith and this scholarship is an amazing opportunity to aid in the foundation of my culinary arts career. It has allowed me to attend college for culinary and learn new skills and topics. I have wanted to be involved in this industry since I was child.

Andie-Kate White
After earning a B.A. in French from the University of Arkansas, Andie-Kate decided to pursue sustainable agriculture, turning an interest into a lifelong passion.  She was a member of the inaugural Center for Arkansas Farms and Food Farm School cohort in 2021 before working as a farmhand in the Northeast. She then moved back to her home state of Arkansas, transitioning her food systems focus from growing food to making it more accessible as an AmeriCorps service member.  Appointed as a K-State Research and Extension Local Food Fellow, Andie-Kate brought her food access experience from the Natural State to the Sunflower State. 

Currently, Andie-Kate is a graduate research assistant at K-State's Olathe campus, where she is pursuing an M.S. in Horticulture with an emphasis in Urban Food Systems. Her research appointment examines local food systems' ability to impact small farmers and food access. After graduating in the spring of 2027, she hopes to support small growers and improve ecosystem quality to create thriving communities, ecological and social alike.

In her free time, Andie-Kate enjoys knitting, hiking, and reading four books simultaneously, only two of which she will actually finish.

2025 | Allison Brandau
Allison, a previous LDEI scholarship recipient, has had a very busy 2nd year at K State, with her major in Food Science & Bakery Science and a secondary major in Global Food System Leadership. She has also continued working at Kansas Value Added Foods Lab where she is now a lab manager. She has found that the learning method for regulatory work is like solving a complex puzzle and challenges her to think critically and apply knowledge meaningfully. She is also an RA for the Honors Community at K State which has given her a new perspective on leadership and work life balance. She attended the American Society of Baking conference and has received the Society of Bakery Women Scholarship for the last two years. She cites one of the most impactful connections has been with her LDEI KC mentor Kristie Sigler. Kristie introduced her to non-traditional ways a food science degree can be applied, particularly in communication and marketing. She says this mentorship reassured her belief that she does not have to fit into a predefined mold; instead, she can shape her career uniquely to what she enjoys.

2025 | Ellyson Drake
Ellyson is completing her first year at JCCC pursuing her degree in Food and Beverage Management. She attended Herndon Career Center in her junior and senior years of high school and served as the team leader of the second-place National ProStart team. Along with her school attendance, Ellyson is a pastry assistant at 3rd Street Social. She has always dreamed of having her own bakery, however working at 3rd Street Social has presented a possible career path as a Pastry Chef in a restaurant. Also, having been inspired by her high school and college culinary educators, perhaps another career avenue is culinary education. She is also interested in curbing food waste and promoting sustainability. Whatever path Ellyson chooses she is grateful for the scholarships from LDEI KC which has allowed her to explore these possibilities.

2025 | Rachel Hartwig
Rachel is entering her final year at The Culinary Institute. She was recently at Atlas in Atlanta for her internship and this has helped her discover what she values most in her career goals. She values the connection and interaction with diners rather than high volume production and she is more interested in a collaborative and creative workplace than the status of a luxury restaurant. Her long-term goal is to create an environment where guests feel at home and the culinary staff feels part of a collaborate team. She also wants to help make affordable food that is available to everyone. She plans to do this by partnering with service organizations, working in soup kitchens and donating to
food banks.

2025 | Ke’Shawna Hayde Milligan
Ke’Shawna is currently attending JCCC working towards her Chef Apprentice AAS. She wants to master both the Chef and Baker disciplines. In high school she attended Herndon Career Center in the culinary program where she learned the importance of working as a team. In the kitchen teamwork is everything, communication and collaboration are essential, and she became better at problem solving and adapting under pressure. One of her biggest dreams is to combat food insecurity and teach people how to cook healthy and affordable meals. Her mentor, Chef Shanita McAfee-Bryant has shown her how chefs can do more than just cook, they can be leaders, educators and changemakers. She wants to follow in Chef Shanita’s footsteps and use her culinary skills to give back to her community.

2025 | Nataly Montenegro
After spending the last 10 years working in coffee, starting as a barista then learning to roast, educate and manage a café, Nataly decided to explore a more expanded career in culinary. She now attends JCCC and although she is not sure of her end goal, she enjoys cooking for her loved ones and baking for her friends. She especially enjoys being back in a learning environment and engaging with others who are also on their culinary adventure. She would also like to travel and eventually experience working in different environments as she explores different worlds of pastry and bread.

2025 | Alyssa Opfer
Alyssa was attending the Art Institute of Las Vegas, and when the institution closed unexpectedly, she pivoted and attended and graduated last May from the University of Kansas. She obtained a degree in Management and Leadership, with an emphasis on entrepreneurship. There she was involved with the Catalyst program, where students explored entrepreneurship and she launched her jewelry business. She learned a lot in this process, grew her business and now is focused on her goal to open a tapas restaurant. She started last fall in the Chef Apprentice program at JCCC, where she enjoys being back in a student kitchen. Culinary is more than just a career path for Alyssa, it embodies her heritage, values and entrepreneurship spirit.

2025 | Vanessa Rhymes
Vanessa is currently attending JCCC in the Hospitality and Hotel Management program. She has been passionate about the culinary world since middle school. Her father was the “chef” in her family, and she learned much from him. When her father became unable to cook any longer, Vanessa took up the meal preparing. While at the dinner table they would discuss all the elements of the dishes. Although her father is no longer with her, his teaching will always be a significant part of her education. Vanessa also enjoyed watching Julia Child, Leah Chase and Paula Dee. Vanessa is passionate about women in culinary and sees herself being an advocate for women in the industry and it is one of her future goals.

2025 | Elaina Shonkwiler
Elaine is pursuing a degree in Food and Beverage Management as well as a Baking and Pastry Certificate at JCCC. Her dream is to own her own bakery someday. Elaine says that some do not enjoy baking because it is too precise and takes a lot of patience, but that is what she loves about it. Baking has tested and grown her patience, taught her how to be precise, to never give up, learn from her mistakes, and how to properly manage her time. She is also excited to learn how to open and be a business owner. Learning how to be a successful leader and an example to her employees is important to her as well.

2025 | Jessica Smith
Jessica graduated this May from Fort Osage High School in Independence. In her junior and senior years, she attended her school’s Culinary Arts program. She has been accepted and will attend Ozark Technical College in Springfield MO this fall semester. While in the Culinary program at her high school she attended several Skills USA competitions at the local, district and state levels, and was part of the National Honor Society. She is still narrowing down her career path that she would like to explore but also sees herself working in a restaurant or catering. She values diversity and appreciates food from many cultures. She also values philanthropy and would like to use her culinary skills to help the needs of her community.

2025 | Hannah Snyder
Hannah is currently taking classes at JCCC to obtain her associate’s degree in Food and Beverage Management. She has worked for the past nine years in fast casual and currently has the responsibilities of an area coach and has enjoyed every minute of it. Her goal is to develop her skills in all areas of professional excellence, philanthropy and leadership so she can be the best example to those around her. She would also like to be part of a team that prioritizes growth and support for women in the hospitality industry.

2025 | Addison Sturtevant
After high school, Addison attended University, but while there she didn’t find anything that really excited her as far as a career. After some medical issues, Addison returned to school and is now in the Chef Apprenticeship program at JCCC and is in training to take her Certified Sous Chef Exam. She has learned so much through this program and has decided her dream/career goal is to work in a high-end restaurant in a city that has restaurants of many different cuisines. She wants to learn how to lead a team with skill and grace and encourage diversity and innovation.

2025 | Millicent Tetteh
Millicent is currently attending Kansas State pursuing a degree in Horticulture with an emphasis on Urban Food Systems. Her ultimate career goal is to become a Quality Assurance Manager in the food industry. She also has a long-term vision of transitioning into food law and regulatory affairs. Her aim is to address key challenges such as reducing foodborne illnesses and improving supply chain transparency by shaping industry standards and advocating for policies that prioritize food safety, quality, and consumer protection. Towards this goal she has already earned Hazard Analysis and Critical Control Point and Preventive Controls individual certifications.

2025 | Semahj Ware
Semahj graduated from De La Salle High School and for the past seven years has been attending Operation Breakthrough. There she has discovered her passion for cooking and baking. At Operation Breakthrough she has learned skills that will help with her future such as productive communication, receiving feedback, how to be a leader and networking with others. Her career goal is to own a successful bakery here in Kansas City which would incorporate all different cultures. At JCCC she plans to study Culinary Arts and Business. She would like her bakery to be in the inner city where her business would provide opportunities for inner city youth. She sees an investment in her is also an investment in the Kansas City Community.

2025 | Ava Wiebe
Ava graduated this past May from De Soto High School and will pursue an associate’s degree in culinary arts at JCCC. One of her main goals is to someday open her own bakery. She would like to have both a storefront bakery and a food truck. She loves to be inventive and has created a Strawberry Shortcake Lasagna, for which she has received very positive feedback. She also wants to work on recipes for people with dietary restrictions and allergies. She would look forward to attending LDEI events and understands the value of an LDEI mentor to support and guide her on realizing her dreams.