This Scholar is Competitive with Cakes

Photo courtesy of Shane Kim

For nearly three decades, the James Beard Foundation has run a robust scholarship program for students who have committed their careers and education to the food industry. To date, we’ve gifted nearly $8 million to deserving students and culinary professionals across the country. With the 2020 application period for scholarships now open, we wanted to check in with a former award recipient to see how they’re advancing in the industry.

Mimi Chen is a sophomore at the New York City College of Technology, where she majors in hospitality management. The 22-year-old New York native discovered a passion for cooking during high school and aspires to become a pastry chef once she graduates college. Chen received a National Scholars award, which provides 12 high-impact scholarships of $20,000 to students. Prior to receiving the scholarship, Chen was able to showcase her burgeoning culinary skills with Team USA during the 2017 Bocuse d’Or, a biennial international chef competition. We caught up with her to see what’s up next on her culinary journey.

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JBF: Why did you decide to pursue food as your career?

Mimi Chen: It started in high school during my senior year. I didn’t know what I wanted to do for college, and I wasn’t great at [traditional] academics. I went to the High School of Hospitality Management, and we had a culinary class where I had a lot of fun. There, my chef announced a culinary competition, the Careers through Culinary Arts Program (C-CAP) Competition for Scholarships. At that time, I was really into baking and heard there was a baking portion of the challenge, which really interested me. I applied for the competition, and got in—and that experience is where I started to love cooking.

JBF: You were only 19 years old when you were on a team for the Bocuse d’or competition. What was that journey like for you?

MC: It was amazing. I definitely learned a lot, suffered through a lot, but it was really fun. It's a really rare competition and not a lot of people know about it.

I entered and won first place in the 2016 Mentor BKB Commis Competition, which earned me the opportunity to stage with Team USA 2017 for the Bocuse d’Or. I was very inspired by all they did. I met chef Matthew Kirkley while staging at the 2017 competition, and he was interested in competing for the next Bocuse d’or in 2019. I was considered [Kirkley’s] apprentice and he taught me everything that I needed to do for the next competition. His specialty is detailed tweezer work. It was perfect for me because I have a petite frame, which was advantageous for creating intricate designs. It was such a learning opportunity that I wish anybody could experience.

JBF: What did it mean for you to be named a James Beard National Scholar?

MC: It definitely meant a lot and was really unexpected. It gave me a boost of confidence that an organization of this magnitude chose to give me this award. I was in a weird time in my life where I didn’t want to be in kitchens anymore, but after receiving the award, it showed [me] that people still believed in me and that I should keep trying to achieve my career goal.

JBF: What are some challenges you’ve overcome in your career so far?

MC: I have a trait called thalassemia, where my red blood cells are smaller than the average human. My stamina levels are much lower, and I have a harder time getting the right level of oxygen intake. My strength overall isn’t great. Working in the kitchen with this trait is definitely challenging because you have to carry heavy things and work long hours.

There’s no real way to overcome it, you just have to keep working every day. You just have to.

JBF: Is there anyone in particular that you look up to for inspiration or support?

MC: The chef who invited me to be a part of the Bocuse d’ Or, Matthew Kirkley, is one of the most amazing chefs out there. He’s detail-oriented, strict, and wants things to look a certain way. That really taught me a lot and made me want to become detail oriented. [My boyfriend also] really supports me. He helps me with all of my essays and schoolwork!

JBF: What’s your long-term goal in the culinary world?

MC: My dream is to become known in the culinary industry and open a cake company. I’ve always loved baking at home, especially making cakes for people, and always thought it would just be a hobby. Everybody told me I wouldn’t be able to make a living off of them. I was then able to find a business partner who believed in me and had the same passion that I did. Slowly but surely, we practiced and made cakes, and now I am at a point I never thought I would reach. I love baking tea-flavored cakes like earl grey or matcha. I hope one day to sell my cakes to everyone and to become as famous as Thomas Keller and Daniel Boulud.

Learn more about our scholarships and previous recipients.

Apply for a scholarship. LINKTK

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Cara Hackett is the spring Gannett Editorial Fellow at the Beard Foundation. You can follow her at @cara_chronicles on Twitter or Instagram.