Anayeli Camacho became vegetarian at 14 and then vegan. Wanting a job she could be proud of, she applied to Verdine, a vegan restaurant, for a busser/runner position. “Being 16 at the time, I would ask to do anything from cut the bread to making the ketchup, thinking I was too young to be prep. One of the leads asked if I wanted to become prep fulltime, and I said yes. I was scared at first, this isn’t my home kitchen, it’s a real kitchen, with real customers, eating food that I made. I didn’t want to disappoint anyone that took a chance on me.”

The owner of Verdine said, “Ana works as a prep cook in my kitchen. She shows up early and stays late. She picks up whatever task is needed of her. She takes initiative in creating her own closing check lists and par sheets. She is only a Senior in High School, yet our restaurant fully trusts her to manager her own prep tasks – creating everything from our sauces and salad dressings to full on baking, and decorating our vegan and gluten free cakes. Moreover, not many high school seniors work 6 days a week, and of those days especially being every single Friday and Saturday night.” Ana also works with Verdine at festivals on the grill, doing sushi duties, decorating cupcakes, and prepping items needed to serve customers. In addition, she takes pictures for their social media.  

Ana would like to become a vegan nutritionist, help restaurants add vegan items to their menus, and assist individuals in changing their food habits. “Lifting people up so they can be the best they can be will always be something I choose to do.” Ana will be attending Johnson and Wales majoring in culinary nutrition.

The deadline for the next Vegetarian Resource Group College Scholarship contest is February 20, 2021 for high school seniors. For application details and information about other winners, see https://www.vrg.org/student/scholar.htm

To support vegetarian scholarships and internships, donate at www.vrg.org/donate