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Author Chela Davis '24 is a Media & Communication major and works as an intern contributing to JWU News.

Mali Towe ’25, a Culinary Nutrition major at JWU, won the RATIONAL/JWU Student Innovation Challenge, an on-campus challenge held following two days of interactive RATIONAL demonstrations. Mali was deemed winner after providing effective and thoughtful responses to RATIONAL’S challenge questions.

Being awarded attendance at RATIONAL’s Industry Immersion Weekend this past May was the ultimate prize for Mali, which included an apprenticeship in Chicago, Illinois during the National Restaurant Association Show. This event brought together chefs and students from across the nation, providing an unparalleled learning experience.

“RATIONAL is the inventor and market leader of combi technology, a multifunctional appliance that combines steam and convection heat with digital precision to maximize quality & consistency. As a best-in-class manufacturer employing many graduates of Johnson & Wales, RATIONAL is thrilled to give back and provide an opportunity each year for a winning Johnson & Wales student to experience Industry Immersion Weekend and learn about the supply side of the business,” shares Daniel Lessem, director of education & strategic initiatives at Rational USA. “We recognize that both students and faculty need access to tomorrow’s technology today, and RATIONAL through its robust educational partnership programs is delighted to deliver these opportunities firsthand and with the full support of RATIONAL corporate chefs.”

Below, Mali shares her reflections on this immersive weekend and how her time at JWU has paved her path to greatness.

Can you tell me about your journey into the culinary world and what inspired you to pursue a career in culinary nutrition?

My journey began when I was younger with my mom enrolling me in different camps to see what I was interested in. I have done dance, track, coding camp, you name it. One summer when I was ten, I did a culinary camp and loved it. After that first camp, I continued taking classes to learn more and hone my skills.

Growing up, my dad’s restaurant and my grandmothers love for cooking also further nurtured this passion. In high school, I became aware of the disparities in access to nutritional food options and general healthy food education. This realization drove me to learn more about the challenges of food deserts and the importance of nutrition, inspiring my career path in culinary nutrition.

As a rising JWU senior, what skills and experiences from JWU do you feel have been most valuable in preparing you for this event and your future?

Being a culinary assistant (CA) responsible for coordinating supplies for culinary classes and assisting with food preparation for on campus events has been incredibly valuable. We often get thrown into unfamiliar situations which requires us to adapt quickly and excel. We just go in with the mindset to work hard and kill it!

From my CA experience, I became accustomed to working long days, with many early mornings and late nights, all of which has prepared me well for any challenge thrown my way.

What is one thing you hoped to learn from this experience with RATIONAL?

As a student entering the culinary industry, my top priority was to develop and maintain strong connections. I wanted to make as many connections as possible, especially with professionals with a focus in nutrition and healthy eating habits as that aligns well with my nutrition major.

I hoped to create strong relationships, ones that last longer than just my time in Chicago — relationships that I could build on for the rest of my career.

Prior to the weekend, I tried to keep an open mind. Several people said, “It’s going to be like this, it's going to be like that.” For me, that was overwhelming, so my goal was to go experience everything firsthand, without expectations and fully absorb all the opportunity had to offer.

What were you most excited to learn from the RATIONAL Immersion Weekend?

I was most excited to be given the opportunity to meet and experience working with different chefs from all over the country. RATIONAL’s Culinary Team brought together it’s certified chefs and talent from various universities and institutions. Working closely with them gave me a unique opportunity to grow my culinary skills outside of the classroom.

How will you take what you learned from this experience and apply it to the rest of your college career and future career?

Attending the show opened my eyes to the vast opportunities within the culinary field. Being able to walk around and see over 6,000 exhibitors, I spent most of the time talking with exhibitors and learning that most did not take the traditional culinary route. I learned that careers could extend beyond working in a restaurant or as a personal chef without limitations. This experience broadened my perspective, showing me that the possibilities are endless.

Additionally, I made many connections with peers and industry professionals from all over the country. These connections will be invaluable as I continue my journey into the food industry.

What was your most memorable experience from the show?

I had a great time, so it is hard to choose. One standout moment was after a long 16-hour day at the National Restaurant Association Show. RATIONAL employees, chefs and presidents had been working all day to get everything set up which was a crazy 48-hours straight. But after everything was said and done, one of the corporate chefs looked at me and said, “You really held your own.” That was incredibly gratifying for me.

Another favorite moment was at the end of that same day, everyone stopped working and we had a big family meal together. All the stress, anxiety and tiredness went out of the window for a while. It was nice to see the company from an insider's perspective, seeing all the chefs as ‘real’ people, without titles and brands.

Lastly, I am grateful to RATIONAL for providing a welcoming and supportive environment. When you are in a room full of seasoned professionals, it can feel like many are thinking “she’s just a little culinary school kid that doesn’t know what she’s doing.” It can be scary, and for me, that was the thing I was most nervous about. Despite this feeling, I never felt out of place. Everyone, including Simon Lohse, president of RATIONAL USA, was genuinely kind and helpful, making my experience truly enlightening.

Mali’s experience at the RATIONAL Industry Immersion Weekend exemplifies the power of stepping out of one’s comfort zone and embracing new opportunities. Her journey is a testament to the value of JWU partnerships, the impact of supportive communities and the importance of building lasting connections wherever your career journey may take you.

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