Chef Kenna Copes returned to culinary school for a management diploma before pursuing nonprofit work. Determined, strong and focused are some words that best describe ICE alum Kenna Copes (Management, ‘20). The female BIPOC chef celebrates diversity and her community through food and culture at Flavors from Afar. March 8, 2021 From a young age, Kenna knew that she wanted to pursue a career in culinary arts; however, she never imagined that her experiences would lead her to where she is today. Kenna had the realization she wanted to pursue a career in the culinary arts during her 9th-grade biology class. Most teens typically groan and cringe at the thought of a dissection lab. However, for Kenna, this was an unconventional, eye-opening experience. "We would dissect animals, and that’s when I knew that I really wanted to be a butcher at the time," she explains. "I enjoyed breaking down the animals and understanding all the parts." Kenna knew that she wanted to work with proteins and animals. After careful consideration, she opted for culinary school at a local college in her native city of San Diego. There, she enrolled in a Regional Occupational Program (ROP) to take classes in culinary and pastry arts to develop her true calling.