Scholarships established to support the next generation of chefs and restaurateurs
Back in 2015, Elaine Betchinski established a scholarship endowment to commemorate her partner Ellen Hughes’ retirement from NAIT. Hughes began her 36-year career at the polytechnic as a Medical Laboratory Technology instructor and then as dean of health and life sciences and culinary arts and hospitality.
“NAIT provides a life-altering experience for students and the scholarship will support them long after I’m gone.”
The Ellen P. Hughes Endowed Fund recognizes her appreciation for culinary arts education by providing scholarships for the next generation of chefs and restaurateurs.
Scholarship a key to student success in food industry
Zechariah Del Rosario, who works as a chef at restaurant XIX Nineteen in Terwilligar, was awarded the scholarship during his final year of study. He was surprised to receive the award after being selected by the program for earning top marks in the Culinary Professional and Evening Dining courses.
“Being in school means students are on a tight budget, so having that extra help where we can be rewarded for our hard work is really, really great.” he says.
Today, Del Rosario (Culinary Arts ’16; Cooking ’16) is eager to see how the food industry will continue to grow in Edmonton and where it will take him. “Food is an evolving facet of life. It’s cool being part of that and discovering new things about it.”
Hughes says she couldn’t have asked for a better gift to mark her retirement than a scholarship in her name that sets students up for successful careers. “I really, passionately believe in what NAIT does,” she says. “NAIT provides a life-altering experience for students and the scholarship will support them long after I’m gone.”
"If everyone gives a little bit, collectively we make a difference.”
Betchinski echoes Hughes’s enthusiasm for supporting post-secondary students like Del Rosario. “It’s rewarding to support someone’s future through education. If everyone gives a little bit, collectively we make a difference.”
Published on March 23, 2018