US Foods Scholarship Fuels Culinary Dreams for JJC Student

For Natalie Moyer, a culinary arts student at Joliet Junior College (JJC), the kitchen has always been a place of creativity, comfort and ambition. Now, thanks to a generous $20,000 scholarship from US Foods, her dreams of becoming a world-class chef are closer than ever.  

Originally from Oak Lawn, Illinois, Natalie’s passion for cooking began in high school with basic culinary classes. Encouraged by her parents to pursue what she loved, she enrolled at JJC after attending the College’s “Chef for a Day” program. “The chefs were so knowledgeable and welcoming,” said Moyer. “The environment felt right. I knew this was where I wanted to be.”  

Natalie’s journey took a transformative turn when she applied for the US Foods scholarship, after encouragement from Mike McGreal, JJC culinary arts department chair. The application required a written and video statement under three minutes, detailing her background, career goals and how the scholarship would support her journey.

“I didn’t think I’d get it,” she admitted. “But I wanted them to see who I really was.”  

“Natalie is incredibly deserving of the US Foods scholarship,” said Chef McGreal. “She is an exceptional culinary student whose professionalism, dedication and drive for continuous growth set her apart as a future leader in the culinary arts. She is a rising star, and I have no doubt she will make a lasting impact in the culinary world."

The scholarship not only covers her tuition but also gave her the financial flexibility to pursue broader goals.

“It’s a safety net,” she said. “It allows me to focus on my education and save for future experiences — like studying abroad or working in different parts of the world.”  

Natalie’s aspirations are as ambitious as they are inspiring. She’s considering further culinary education at institutions like the Culinary Institute of America or Le Cordon Bleu. She also dreams of traveling to Ireland or France to learn regional cuisines firsthand and hopes to work in Hawaii for a year, inspired by a chef mentor who did the same. One of her ultimate goals? To work at Alinea, Chicago’s renowned three-Michelin-star restaurant.  

Despite her big dreams, Natalie remains grounded. She fondly remembers her first day at JJC in an introductory cooking class, bonding with classmates over shared nerves and new techniques.

“We were all intimidated, but we learned together,” she said.  

Her advice to future culinary students? “Don’t take yourself too seriously. Be dedicated, love what you do and allow yourself to fail. That’s how you grow.”