March 17, 2026

Meet Natalie, a senior culinary arts and science major who's passionate about helping individuals with food sensitivities feel confident and comfortable in eating and preparing delicious meals without fear of allergens. Her work is driven by a co-op experience that turned into a passion to make food accessible and enjoyable for others. We sat down with Natalie to get a glimpse into her interests and passions in the culinary world.

Introduce yourself (name, major/program, year, hometown)

My name is Natalie Mrak. I’m a senior Culinary Arts and Science major, and I am from Delaware County.

Why did you choose culinary arts and sciences?

I chose culinary arts and science because I’ve been in love with making food and all the joy that surrounds food. At a young age, I started making treats in my Easy-Bake oven, and my interests have evolved from there.

What are your top three reasons you chose Culinary Arts and Science?

I chose Culinary Arts and Science because of the freedom of expression, my passion for helping others, and lastly, because I just love it! My Mom has always encouraged my siblings and me to follow our passions.

What are your plans for the future?

I plan to become a research chef and work within product development and recipe development. Eventually, I hope to open my own private chef business, specializing in food sensitivities. I want to create a safe space for people with food sensitivities to comfortably eat without worrying about allergens. I would also like to help create a program to help individuals learn how to shop and cook for themselves within their restrictions.

What did you expect to learn in this program vs. what you are learning? What surprised you most about the academic side of this program?

After speaking to alumni and current students about the major, I had a really good idea of what the program had to offer. When people told me Drexel is very fast-paced, I had no idea how fast the quarter system would feel. Each quarter is over in the blink of an eye.

How are you able to integrate your unique interests into your experience?

The classes within my program give us a lot of chances to have creative freedom. Just recently, I finished my senior design project, where I got to study gluten-free flour and developed my own successful recipe for Gluten Free Puff Pastry.

Are you involved with any clubs or activities on campus?

I am a part of Drexel Food Lab, which is a recipe development group within Drexel that creates recipes for interested clients who are either looking to start from scratch or create more sustainable, healthy recipes.

What are some of the stand-out moments for you both academically and personally?

A stand-out moment for me academically was leading a group of students within Drexel’s Food Lab to develop a Japanese-inspired Mother’s Day menu for a restaurant in the city called Ogawa. It was difficult for me because I worked on recipes that I’d never even tried before.

For example, I was tasked with making Dang (raindrop cakes), and I had no working knowledge of what the ideal texture or taste should be. After four weeks of diligent work in the lab, I finally presented the final menu. Seeing everything play out and people coming together on a special day to enjoy the desserts I had worked on so hard was very rewarding.

Tell us about your co-op experience or another learning experience you’ve had.

I completed my co-op at a gluten-free restaurant in New Jersey called Summer Salt. I worked as the Pastry Chef and developed four different gluten-free menus and two vegan options within the rotating seasonal design of the farm-to-table menu. This was one of the most rewarding jobs I have ever worked. I will never forget the little kids with Celiac who came to thank me for their desserts at the end of their meals. That made me fall in love with specializing in food sensitivities.

What are your favorite courses/professors? Why?

One of my favorite professors would have to be Professor Jon Deutsch. He genuinely cares about the success and prosperity of all his students. I’ve learned a lot from working alongside Professor Deutsch. He’s such a great role model for upcoming chefs who are curious about exploring career paths in the culinary arts world. All the professors within the Culinary Arts and Science program are very attentive and caring professors. Everyone on the 6th floor of the academic building has always felt like a family.

What’s your favorite dish to make or favorite meal?

My family is Italian, so Italian dishes are the most comfortable for me to cook. But personally, I don’t have a favorite meal or favorite dish. Theres too many good options for me to choose one. (Also, a lot of chefs strongly dislike this question because we never know how to answer it.)

Where’s your favorite place to eat on and off campus?

My current favorite place to eat is Mawn, hands down one of the best meals I’ve ever had in the city. As a culinary student, I prefer to cook at home or with my friends.