The Future is on the Menu

At Chefs for Kids, nutrition education is at our core. While most of our efforts are spent teaching kids in the classroom the importance of eating fruits and vegetables, it’s just as important to make sure there are future culinary professionals who are responsible for handling the food that makes it to our table. After all, the future is on the menu.

With this in mind, we created a scholarship program in 2024. The Michael Ty Culinary Award has been around since the beginning and in the past three years, we have handed out seven scholarships. This year we added the Chefs for Kids Culinary Fund.  

At our 2026 Dinner and Auction, we highlighted the scholarship program. Read on for more info about each awardee.

Chefs for Kids Culinary Fund

Launched through the generosity of last year’s Dinner and Auction supporters, the Chefs for Kids Culinary Fund was created to empower aspiring and novice chefs with the resources needed to advance their culinary journeys. From attending culinary competitions and workshops, to providing kitchen essentials like knives and chef jackets, to convention tuition assistance, the fund provides the necessary tools to achieve dreams.

In its inaugural year, the fund proudly recognizes its first recipients: 

The talented students of Rancho High School’s Culinary Program – Fresh off their victory at the 2026 Nevada ProStart State Invitational, the first Las Vegas school to earn this honor in years, the team is now advancing to the national stage. With a $2,500 award to help fund their participation in the national competition, this milestone moment celebrates both their achievement and the impact of investing in the next generation of culinary leaders. 

Michael Ty Culinary Award

The Michael Ty Culinary Award was created in honor of one of Chefs for Kids’ founders, the late Michael Ty, to provide academic financial aid to the next generation of culinarians in Southern Nevada. Each student received $2,500 to support their education at UNLV or the College of Southern Nevada, along with a generous knife room gift card from State Restaurant Equipment.

(Photo) Adam Jacob is a familiar face at Chefs for Kids. After receiving the Michael Ty Culinary Award last year, his dedication to the organization has only grown. Adam continues to volunteer at Cookin’ Up Breakfast events as well as Produce Picasso and the Healthy Kids Festival.

He recently completed a summer work program at Disney Orlando, working at a character buffet, and continues to expand his culinary experience in unique ways. If you’ve met Adam, you’ve likely met his pup, Mozart. His passion for food extends beyond the kitchen into the canine world. He currently serves as a private chef for a dog enrichment center, leading pet food demos that highlight the importance of pet nutrition in a fun, engaging way.

All of this while maintaining a 4.0 GPA. Adam hopes to become a culinary instructor one day, and he’s already taking steps toward that goal by mentoring his peers.

(Photo) Karen Williams-Aguirre currently holds dual Associate of Arts degrees in Pastry Arts and Culinary Arts, and is on a mission to finish her Bachelor of Arts Degree in Culinary Arts from College of Southern Nevada. Karen expands her knowledge and experience outside the classroom by attending and volunteering at culinary conventions, working alongside seasoned chefs to absorb their advice and remain current with evolving culinary standards. 

Karen hopes to one-day pay it forward by opening a fine dining restaurant concept in select cities across the country. She aspires to create dining spaces that mentor future culinary professionals, prioritize guest safety, and model responsible, forward-thinking hospitality. Along the way, she is already picking up accolades including Student Chef of the Year from ACF Chefs of Las Vegas. 

We wish Adam, Karen, and the students in the Rancho High School Culinary Program much success as they move forward in their journey! Remember that Flavor has no limits and the menu of possibilities is endless!