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Within HBS, my peers are already developing mechanisms to facilitate the cooking skills that I have been working on in my community: a company that came out of YYY’s launch day this year was XXX, a service that delivers ingredients for dinner and eases the burden of home cooking for busy or novice cooks.In learning about these initiatives and the enthusiasm with which they are met on campus, I am eager to be part of the innovative solutions that can shape communities and decrease the demand for engineered foods.Enthusiasm opened the doors for further conversations on the value of investing in nutrition to improve the residents’ quality of life.
I invited truant students to my dorm room for a home cooked meal as a way to reconnect with them: the invitation had a dual purpose, as I had just returned from Cameroon and was teaching myself to cook.
In my conversations, I noticed that the underclassmen de-prioritized church events when overwhelmed with having to care for themselves: many of them subsisted on instant noodles.
What if I could ease their homesickness and burden of living on their own by sharing the Japanese recipes I was learning?
Though my bathtub became a soaking bin for pickled cabbage, the common need for a culinary education created a community students were eager to partake in, overcoming their instinct to stay at home.
While the extreme poverty I witnessed reinforced my desire to help alleviate world hunger; the struggle to butcher my dinner left an impression that changed my life. Instead, frozen chicken tenders were staples of my diet: my parents, recent immigrants, were confused by foreign products at the grocery store and too busy working to prepare meals.
When I learned that the villagers had toiled all year to cultivate one animal, it seemed unlikely that natural processes produced my daily chicken tenders.A dying chicken lay at my feet, twitching in its last moments as I looked on, horrified at the blood.It was the summer of my junior year at college, and I was camping in Cameroon’s tribal villages to assess how microfinance programs might increase farm yields.In 2012, I realized a life ambition – I completed my first novel, all while working full time at [Top U. But each agent I contacted declined to represent my novel.Nevertheless, I was passionate about my work and was determined to put it into readers’ hands.While the institutions faced nutritional limitations due to resource constraints, I believed these channels were an opportunity to have scalable impact.I garnered administration’s support to replace their existing meal plan with my cooking class once a week by agreeing to stick to their budget. We can see your resume, academic transcripts, extracurricular activities, awards, post-MBA career goals, test scores, and what your recommenders have to say about you.What else would you like us to know as we consider your candidacy?The experience taught me that food education could be used not only to improve eating habits but also to create a powerful group identity.When I graduated college and moved to North Carolina, I began to teach cooking classes at a senior center and women’s shelter.