An industry convening presented by Hot Bread Kitchen
The Wythe Hotel
80 Wythe Ave
Brooklyn, NY 11249
Google Maps directions
Monday, November 4
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Only when we bring our diversity to the table can we create an equitable culinary industry.

Hot Bread Kitchen works to end economic insecurity through training and access to fair wage jobs. The Kitchen Conference will convene food service workers at all levels of the industry: chefs, educators and human resource professionals, advocates, supervisors, and entry-level hourly staff will engage in actionable solutions on the critical topics of leadership, cultural competency, and job quality.



  • Chefs and HR professionals from Hot Bread Kitchen’s network of hiring partners across New York City including restaurants, fast casual, food service, artisanal producers, and more
  • Hot Bread Kitchen culinary training program graduates who work as prep cooks, pastry cooks, and front-of-house
  • Culinary community thought leaders and advocates
Check-In + Breakfast
Welcome + Setting the Table 
Shaolee Sen, CEO of Hot Bread Kitchen
Nicole Taylor, Executive Editor of Thrillist
Keynote Conversation
Hot Bread Kitchen Board Member Gail Simmons, Chef Cheetie Kumar of Garland, Chef JJ Johnson of FieldTrip
Morning Workshop Sessions
Managing Up, Managing Down
Chef Adrienne Cheatham of Sunday Best; Kim DiPalo of Drive Change; Executive Chef Frank Tujague of Food+ by Compass 
Harassment, Hazing and Bullying in the Field: Resources for Workers
Kate Iannone of Eataly; Chef Shanna Sooknanan of Food+ by Compass 
Training Strategies through the Lens of Cultural Competency
Kerry Brodie of Emma’s Torch; Kutina Ruhumbika of Major Food Group; MJ Sanders of the Brownsville Community Culinary Center; DEI Facilitator and Consultant S. Leigh Thompson
Morning Sessions
Workshop: Reframing Conflict and Building a Supportive Culture
Fany Gerson of La Newyorkina; Chef Natasha Pickowicz of Cafe Altro Paradiso & the Bake Sale for Planned Parenthood
Panel: Becoming a Better Ally to Women and People of Color
Carol Lewis, DEI Director at Food+ by Compass; Perla Veras of Union Square Hospitality Group; Nicole Taylor of Thrillist; DEI Facilitator and Consultant S. Leigh Thompson
Lunch Break
Afternoon Sessions
Panel: Beyond Culture Fit: Recruiting, Hiring and Cultivating Potential Across Difference
Commissioner Bitta Mostofi of the Mayor’s Office of Immigrant Affairs; Gina Kim of Dig; Nicole Ponseca of Jeepney Filipino Gastropub; Korsha Wilson, Writer and Podcast Host
Panel: Job Quality in Food Service
Sonia Chopra of Eater; Jonah Miller of Huertas; Maureen Conway of the Aspen Institute; Kelly Perkins Isaacs of Starbucks
Workshop: On Becoming a Leader
Emily Peterson of FLIK; Jordyn Lexton of Drive Change; Chef Hannah Wong of Van Da
Shared Principles Wrapup + Closing Conversation:
Away from the Brigade, Reimagining Leadership
Hot Bread Kitchen Board Member Dana Cowin; Jacqueline Ebanks, Executive Director of the NYC Commission on Gender Equity; Jina Krause-Vilmar, CEO of Upwardly Global; Luzerne McAllister of PepsiCo and Rolodex Global; Ana Oliveira of The New York Women’s Foundation
Closing Reception + Cooking Demonstrations
Ysanet Batista of Woke Foods and Hot Bread Kitchen Bakers
Questions? Reach out to Rebecca at
The Bureau of Labor Statistics predicts the food preparation jobs will be among the five fastest-growing occupations between 2014-2024. More than half of the entry level roles in food service are filled by women and people of color. The city’s culinary sector employers are in key positions to create a diverse, equitable and inclusive economy that creates and retains better jobs for more New Yorkers. We have the opportunity to propel women, immigrants, and people of color up the career ladder, and to transform the food sector from the inside out, making it a welcome, safe and rewarding place for all workers.
Workforce Development Institute
Baldor Specialty Foods
Brooklyn Brewery
Good Food Jobs
Sponsorship opportunities are now available! Please contact Lindsay Pankok at to learn more.