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Nyjia Elliott is a 2022 IFMA Education Foundation scholarship recipient. She attends the University of Illinois, Urbana and is studying Hospitality Management. 


Nyjia’s program: Bachelor’s Degree in Hospitality Management 


Nyjia’s story:  

Throughout my years, I have noticed food service is more important than others may realize, and a huge part of me. One of the joys I receive from my major is seeing the smiles as others enjoy something my team and I have created, by delivering great service, and a great meal.  

When I graduate, I plan to pave my way into the food service industry and change the way we all handle food waste. I currently am a learning assistant intern at the university, helping students learn about food production and service. Being able to be in a position to help students learn what the industry is about is an incredible opportunity.  

I have also been working at the dining halls since my freshman year. So with being a full-time student, and working part time, I am pretty busy. 



How the scholarship will help Nyjia, in her own words: 

I am truly grateful for this scholarship, and it motivates me more to improve my GPA of 3.49 and complete my degree as best as I can.  

Receiving this scholarship means a lot to me because I will not have to worry about my financial situation. I can focus more on my studies and focus on what I love being a part of: the Food Service Industry. Trying to decide how to dispense my funds for books, tuition and fees, and apartment will not be a burden, thanks to this generous scholarship.  



About The IFMA Education Foundation 

The IFMA Education Foundation promotes the next generation of foodservice leaders. The Foundation is committed to giving qualified culinary, marketing or food science students support to complete their education requirements. We accomplish our goal by providing scholarships, publications, educational programs, internships, and stipends to accredited institutions and individuals enrolled in them. 

Support the IFMA Education Foundation and the future of foodservice.