Ruby Schecter, founder of The Better Pop, shares how she keeps her dream of running a small food business alive during COVID-19.
During Black History Month, Hot Bread Kitchen is celebrating the diverse community of Black entrepreneurs working out of our small business incubator. Their culinary influences and inspirations span the African diaspora and the American palate, from Senegalese Ndambe black-eyed pea stew to Dominican sancocho to North Carolina banana pudding. “While Black entrepreneurship has increased in the U.S., there’s still a gap in […]
Just as Hot Bread Kitchen is celebrating 10 Years of Impact, graduate Beatriz Rosales Lopez is also celebrating an anniversary milestone of her own: 10 years of living in the United States. When Beatriz came to New York from a small town in Guanacaste, Costa Rica in early 2010, she simply wanted to make sure […]
When Kandy Alva came to New York City from Peru in 2008 she knew there would be many hurdles to overcome. “When you come here, you have to start over. You start at zero.” Although she had studied some English in Peru, she felt it necessary to learn English to survive in her new country. […]
Photo Credit: Wall Street Journal Hot Bread Kitchen Incubator alumni, Hiyaw Gebreyohannes, is bringing his Ethiopian fast-casual restaurant, Gorsha, to Chelsea Market through Hot Bread Kitchen. On May 25, Gorsha will open their second location in Hot Bread Kitchen’s permanent pop-up space in the historic Chelsea Market food hall. Growing up in his parent’s Ethiopian […]
There are many ways of getting to know the celebrated Senegalese chef Pierre Thiam: by watching his TED Talk on the resiliency of the ancient grain fonio, the center of his purpose-driven African food company, Yolele. Or you can catch Pierre proudly sharing traditional coastal dishes in a Dakar waterfront restaurant with the late Anthony […]