Scholarship Program Announces 2026 Class

The Aarón Sánchez Impact Fund, a program of the Emeril Lagasse Foundation, has selected six recipients for its 2026 scholarship class, recognizing aspiring chefs with demonstrated passion and commitment to culinary careers.

The recipients are Julia Dimmick Bell of Cottage Grove, Wisconsin; Su Garcia of Clarksville, Tennessee; Diego Ixtabalan of Bastrop, Texas; Manny Jaramillo of Lakehurst, New Jersey; Gael Moya of Napa, California; and Carlos Soriano of Raleigh, North Carolina.

Meet the 2026 Class

Julia Dimmick Bell, 18, is enrolled in the Baking & Pastry program at the Culinary Institute of America in New York, beginning in April. She previously toured NOCHI (Napa Culinary Institute) and works as a hostess in a restaurant while maintaining involvement in high school culinary arts.

Su Garcia, 21, works as a culinary specialist at Onsite Workshops, which offers therapy and emotional wellness retreats in Tennessee. Her parents owned a Mexican restaurant when she was between 6 and 16 years old.

Diego Ixtabalan, 21, works as an Omakase cook at OTOKO in Austin while volunteering with the Central Texas Food Bank, where he works on the farm, prepares meals, and participates in cooking fundraisers.

Manny Jaramillo, 23, holds a Bachelor of Science in Business Administration and brings one year of food industry experience. He works at the same company as Isyufran "Izzy" Rodriguez, a member of the scholarship program's Class of 2025.

Gael Moya, 19, currently works for the Napa Valley Education Foundation after completing one semester of culinary studies at community college. He brings one year of food industry experience despite limited culinary exposure during high school.

Carlos Soriano, 23, previously applied for the scholarship but lacked U.S. residency at that time. He has solid kitchen experience and currently works at Umstead Hotel in Raleigh.

Program Focus

The scholarship provides resources and encouragement to talented young aspiring chefs through education, mentorship, and professional development. Recipients will gather in New Orleans in July for a formal celebration and community gathering.

According to Jennifer Killian, Director of the Aarón Sánchez Impact Fund, "Thanks to your support, these scholars will receive the resources and encouragement needed to take meaningful steps toward successful careers in the culinary industry."

Why It Matters

For F&B operators, the Aarón Sánchez Impact Fund represents a significant pipeline of trained Latino culinary talent entering the industry. The program's focus on mentorship and professional development suggests these graduates will arrive workplace-ready, with both technical skills and industry connections—a valuable asset for restaurants, hospitality groups, and food service organizations seeking diverse, motivated talent.

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Written by FBM Publications Editors