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The Aarón Sánchez Scholarship Fund was founded in 2016 and we have had 3 recipients thus far. In the 2020 program, we will be sending 3 students to New York to receive the ICC culinary education, mentorships and industry experience.

SCHOLARSHIP RECIPIENTS

Natalia Colón, 2020

Natalia is from the small town of Orocovis in Puerto Rico. She grew up in a very large family and learned how to cook for large groups from her grandmother starting at a very young age. She loves sports and culinary, but has ultimately chosen path towards becoming a leader in the food world. She hopes to one day open her own restaurant in Puerto Rico to showcase the wide array of dishes they have to offer as well as celebrate and honor her culture and heritage.

Hector Frausto, 2020

Hector is originally from Juarez, Mexico and was raised between Hatch, New Mexico and Aarón’s hometown of El Paso, Texas. He has a passion for learning new types of cuisines and expanding his palette beyond just Mexican flavors and techniques. He also hopes to travel throughout Mexico and become very well versed in the regionality of cuisines and cultures across the country so that he can fully represent his community in the culinary world.

Camila Arias, 2020

Camila is 18 years old and calls New Orleans home. She was born in a small town in Mississippi, but her family is originally from El Salvador. She has also lived in Guatemala and different cities throughout the US. During high school she had the opportunity to work with great Chefs like Emeril Lagasse, Alon Shaya, David Slater, and Joaquin Rodas. Most recently she worked at Saba (Chef Alon Shaya) as a line cook. She dreams of one day opening her own restaurant.

Yan Torres, 2019

Yan is 23 years old, originally from Caguas, Puerto Rico, and the first female recipient. She dreams of opening a sustainable restaurant, focused on teaching the community about sustainability and empowering people of scarce resources to start a career in culinary arts. Aarón’s mother, Zarela Martinez, a strong Latina chef, has been mentoring Yan and has truly taken Yan under her wing. Yan has studied in Barcelona, Spain and San Juan, Puerto Rico prior to entering our program.

Alejandro Castellon, 2019

Alejandro is 21 years old, from New Orleans and of Mexican descent. He is going to stage at Alex Guaranaschelli’s Butter and is looking forward to his externship where he will work in food media for the first time. Alejandro speaks multiple languages including Spanish, Arabic and Chinese, and is passionate about community service. He is an effervescent and very energetic young man that loves to go on adventures and explore the city when he has time off.

Oswaldo Rios, 2018

Oswaldo, our first recipient is now 23 years old. He’s originally from Mexico, and immigrated to the US with his family when he was 8. Oswaldo was working at Felipes in New Orleans when we first found him. He has since graduated the Professional Culinary Arts Program from the ICC in New York and worked under Chef Alex Stupak at Empellón during his time here. He just moved to Baton Rouge to work at Soji, a modern Asian restaurant, as he’s continuing to expand the cuisines he enjoys cooking.

Natalia Colón, 2020

Natalia is from the small town of Orocovis in Puerto Rico. She grew up in a very large family and learned how to cook for large groups from her grandmother starting at a very young age. She loves sports and culinary, but has ultimately chosen path towards becoming a leader in the food world. She hopes to one day open her own restaurant in Puerto Rico to showcase the wide array of dishes they have to offer as well as celebrate and honor her culture and heritage.

Hector Frausto, 2020

Hector is originally from Juarez, Mexico and was raised between Hatch, New Mexico and Aarón’s hometown of El Paso, Texas. He has a passion for learning new types of cuisines and expanding his palette beyond just Mexican flavors and techniques. He also hopes to travel throughout Mexico and become very well versed in the regionality of cuisines and cultures across the country so that he can fully represent his community in the culinary world.

Camila Arias, 2020

Camila is 18 years old and calls New Orleans home. She was born in a small town in Mississippi, but her family is originally from El Salvador. She has also lived in Guatemala and different cities throughout the US. During high school she had the opportunity to work with great Chefs like Emeril Lagasse, Alon Shaya, David Slater, and Joaquin Rodas. Most recently she worked at Saba (Chef Alon Shaya) as a line cook. She dreams of one day opening her own restaurant.

Yan Torres, 2019

Yan is 23 years old, originally from Caguas, Puerto Rico, and the first female recipient. She dreams of opening a sustainable restaurant, focused on teaching the community about sustainability and empowering people of scarce resources to start a career in culinary arts. Aarón’s mother, Zarela Martinez, a strong Latina chef, has been mentoring Yan and has truly taken Yan under her wing. Yan has studied in Barcelona, Spain and San Juan, Puerto Rico prior to entering our program.

Alejandro Castellon, 2019

Alejandro is 21 years old, from New Orleans and of Mexican descent. He is going to stage at Alex Guaranaschelli’s Butter and is looking forward to his externship where he will work in food media for the first time. Alejandro speaks multiple languages including Spanish, Arabic and Chinese, and is passionate about community service. He is an effervescent and very energetic young man that loves to go on adventures and explore the city when he has time off.

Oswaldo Rios, 2018

Oswaldo, our first recipient is now 23 years old. He’s originally from Mexico, and immigrated to the US with his family when he was 8. Oswaldo was working at Felipes in New Orleans when we first found him. He has since graduated the Professional Culinary Arts Program from the ICC in New York and worked under Chef Alex Stupak at Empellón during his time here. He just moved to Baton Rouge to work at Soji, a modern Asian restaurant, as he’s continuing to expand the cuisines he enjoys cooking.

WHAT OUR STUDENTS HAVE TO SAY...

"The past ten months have been amazing. I had the opportunity to eat incredible food, visit wonderful places, and make relationships that will last a lifetime. Thinking back to when I first arrived it’s crazy to see how much I’ve changed and grown as a person. This opportunity has opened so many doors, both professionally and personally. Throughout my journey I learned not only about gastronomy, but I also learned many life lessons that helped shaped my mentality about everything."

Yan Torres, 2019