Before joining Hot Bread Kitchen, Carnell was forced to put his life on pause and have a major surgery to remove a brain tumor. The recovery was difficult, and afterwards Carnell was faced with restarting many aspects of his life from square one, including his career. Inspired by his mother, an internet search led him to discover the First Course NYC program. He shared, “I’ve always wanted to be a great cook, my mom was an excellent cook. I got my inspiration from her, and she passed in 2016. So I’m doing this one thing in homage to her.”
Eager to embark on a new career path, Carnell signed up for a First Course NYC info session. “I was very nervous when I first applied because I really wanted to be a part of the program and it seemed like it was very competitive. But once I got into the kitchen, Chef Diamond and the rest of the staff really made me feel comfortable and welcome,” he commented. From the beginning of his time in our program, Hot Bread Kitchen staff and community support played a big role in Carnell’s experience both in training and in his current job placement. “This program has had a major impact on my life. After my surgery, if this avenue wasn’t available to me, I don’t know what I would be doing right now. The resources and the help Hot Bread Kitchen gave me made such a difference. When I first started the program I was three months behind on rent, and they helped me pay that back so that I could really focus on the program and not have to worry about that,” he reflected.
“The resources and the help Hot Bread Kitchen gave me made such a difference. When I first started the program I was three months behind on rent, and they helped me pay that back so that I could really focus on the program and not have to worry about that.”
After working on his culinary skills for 8 weeks at Hot Bread Kitchen, Carnell then went on to complete the 6-week “on the job training” portion of First Course NYC with our partners at Centurion. “Hot Bread Kitchen was a very important resource for me, my experience in [the apprenticeship] wouldn’t have gone as smoothly without that line of communication. Once you leave Hot Bread Kitchen and you are out of those four walls you think you are on your own, but that isn’t the case.”
Despite a few early bumps in the road, Carnell successfully completed his apprenticeship at Centurion and is now working with them as a permanent line cook! In fact, he has now even begun to train new First Course NYC apprentices. “Now I am training two First Course students at Centurion. I’ve learned you have patience and extend grace to people— just like it was extended to me. I went through a lot of first experiences there, so I am trying to give them the run down and the blueprint of what to do and what not to do.”
“Once you leave Hot Bread Kitchen and you are out of those four walls you think you are on your own, but that isn’t the case.”
For Carnell, this type of representation in the kitchen can make a world of difference for up-and-coming chefs. He reflected how, “being a Black chef means there probably won’t be a lot of people with my background in some of the spaces I find myself in.” Now in his role at Centurion, Carnell is able to combat that trend and “to show what is possible with hard work.” We are so proud to have Carnell as a Hot Bread Kitchen representative for future apprentices at Centurion and for the entire culinary community!
*First Course NYC is an apprenticeship program that teaches the culinary skills necessary for a career as a restaurant cook. This 14-week program includes eight weeks of classroom kitchen training delivered by experienced chefs/instructors, followed by six weeks of on-the-job training in respected New York City restaurants.
