The Ryan Volker and Rose Scarpa'14 Memorial Scholarship
Ryan Volker and Rose Angela Scarpa, two chefs and wonderful human beings from Reno NV, were killed in a tragic auto accident on August 11, near McCloud, CA. They were just beginning their dream and their dream will not be forgotten. They were heading to Mt. Shasta for a few weeks of camping, then moving to Portland Oregon to pursue their careers as chefs. They had planned to cook their way from Oregon to New York to New Zealand and back. Their loss has left a tremendous hole in our hearts as well as in the stomachs of anyone who tasted their delicious creations.
Rose was born on April 13, 1993, in Bakersfield, CA. She was the oldest child of Mike Scarpa and Suzi Stempeck. Rose was a beloved sister to Lauren, Casey and Lenny and loved by many aunts, uncles, cousins, other family and friends. She began her culinary training at the Academy of Arts, Careers and Technology. The beautiful Rose was an excellent cook, and a talented artist. She combined those talents to gain acceptance to the prestigious Culinary Institute of America (CIA) in St. Helena, CA, graduating in 2014. While a student at the CIA, she did an externship at Domenica, a restaurant owned by the award-winning chef John Besh, in New Orleans, LA.
Rose was an inspired chef, with a wicked sense of humor. Many of her classmates at the CIA were greeted by Rose’s smiling face in the mornings, as she appeared with breakfast for everyone, followed by a swift kick to get everyone to class on time! Rose was the type of girl who worked her butt off and was still positive. She was loved by the students and teachers. After graduation from the CIA, she returned to Reno and was hired by the Atlantis Hotel-Casino, where she worked in their Steakhouse and Bistro Napa restaurant. It was there that she met her love, Ryan.
William “Ryan” Joseph Volker was born on August 5, 1986 in Bakersfield, CA. After he graduated in 2005, from Corvallis High School, in Corvallis, Oregon, he knew he wanted to be a chef. He loved being in the kitchen environment. He began working at Bombs-Away Café in Corvallis, Oregon in 2007 as a prep cook. It was then he realized that he didn’t just want to make food, but to make food look and taste amazing. Ryan worked at Bombs-Away Café for 3 years. He then took a line cook position at Sharon’s- a breakfast café in Corvallis. He worked as a line cook for about a year. Ryan wanted more. His love for cooking gave him an opportunity to move to Reno, Nevada, where he wanted to be challenged and make a name for himself at one of the hotels as a cook. In July 2011, Ryan started that dream by working at the Atlantis Casino Resort Spa as a line cook at the Purple Parrot. After a year there, Ryan moved to The Manhattan Deli as a line cook. In 2013, Ryan transferred to the Bistro Napa, where he quickly rose in the ranks to sous chef for 2 years. In late 2015, Ryan transferred again, to Café’ Alfresco as the sous chef until August 2016.In August 2016, Ryan decided upon a new adventure to move back home to Oregon to be a chef in Portland along side his girlfriend Rose. Once they were settled, they wanted to travel the world. Ryan enjoyed being outdoors, fishing, the Oakland Raiders, watching Cut-Throat Kitchen. Ryan was a beloved son to Edward, Sandy, and Jim, beloved brother to Cameron, Bryan (his twin brother), Justin, and Mindy and loved by many friends.
The two of them were just starting their life’s journey when they were tragically killed.
We are starting this scholarship in their honor. The dream will live on … Each scholarship recipient will bring a little of the dream to fulfillment. This scholarship will go to an average student (2.0 GPA or higher) who faces many struggles but works hard to reach their goals with a huge smile on their face. Their dream will not be forgotten, they will live on.