Hot Bread Kitchen’s culinary training is an intensive, paid on-the-job program for women seeking economic mobility. By learning culinary arts, women from around the world leverage talent and passion to launch careers in food.

Our program provides foundational culinary knowledge culinary in knife skills, basic cooking techniques, kitchen math and science, recipe scaling, and safety and sanitation along with key professional skills like English and job readiness. Women work and learn alongside some of the most talented restauranteurs in the city. We place 100% of our graduates who seek employment in fair wage positions with access to benefits and opportunities for advancement.

A New Home for Hot Bread Kitchen’s Training Program

In 2017, Hot Bread Kitchen launched a three year growth strategy to quadruple the number of women graduated into full time jobs with benefits in NYC. The success of this strategy relies on deep partnerships with community organizations, employment partners, donors, and culinary industry experts and leaders. We are proud to announce our training program has a new home at the International Culinary Center, a global leader in professional culinary, pastry and wine education. With this partnership, both organizations commit to working together to positively impact underserved communities through culinary education and careers in food in New York City. Read more about our partnership here.

Photo by Arielle Figueredo for the International Culinary Center®

“Hot Bread Kitchen gave me life again—it gave me a sense of direction, a career, and put my feet back on solid foundation.”

—Joy, Fall 2018 graduate speaker


Select Graduates

  • Lutfunessa is now a production supervisor at Hot Bread Kitchen, training new bakers and overseeing our Greenmarket in Jackson Heights.


  • Yolande is making artisan breads at Whole Foods Market on the Upper East Side.


  • Bakery Lead with Restaurant Associates at Google.


  • Sanata works in bakery production and customer service for the world-renowned restauranteur, Claus Meyer, at his Nordic Food Hall and Brasserie in Grand Central Terminal.


  • Aida is making artisan breads and bagels at Zaro's Family Bakery.


  • Nancy joined our production team as a supervisor, running tortilla production and training the next generation of tortilla makers.


  • Shadaya graduated into a full time position as a Retail Supervisor in our Greenmarkets and retail bakery, Hot Bread Almacen.


  • Nancy is baking fresh breads for Zaro's Family Bakery.


  • Fanny is owner of Las Delicias de Fanny, a catering company, and a member of HBK Incubates.


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