Our Team

Traveling to my parents’ hometown in Dominican Republic and cooking “Locrio en lena” outdoors (wood fired mixed rice with any protein) with loved ones while sharing stories.

Throughout my career I’ve had the opportunity to work with many community-based organizations and residents. To me they are unsung heroes. I’m inspired by their resiliency, resourcefulness, and dedication to their communities especially in the pandemic these past three years.

I once did the moonwalk while salsa dancing.

I would rather do the dishes! My roommate in college was a great cook, and I, not knowing how to cook at that time, would thank her for feeding me by washing up after dinner and doing the grocery shopping. I’ve come to enjoy cooking myself since then, but doing the dishes is still my go-to way to show my gratitude toward anyone who is generous with their cooking.

I worked in restaurants for many years in both the back and front of house and I’ve seen firsthand that building the skillset to work in a professional kitchen or dining room can be incredibly empowering. However, when you’re not well compensated or respected for your work, it can be the opposite. Working at Hot Bread Kitchen fills me with hope that not only can we help women build life-long careers, but that as an organization we can contribute to changing the standards for work in the food industry for the better.

Travel as much of the world as possible!

The first time I held a Passover seder for my friends back in college. Cooking is such an act of love, and it was really special to share such an important holiday with them and bring them into my Judaism.

Being part of a network of people all committed to making the food industry more equitable and accessible. I’m so inspired by all of our program members, and consider myself lucky to support them with a great team.

I would take my dad on a road trip down south to eat our way through all of the regional barbecue. Growing up, we used to go to all of the BBQ spots near us and rank them by their ribs, sauce, sides, etc. If we had a month, we could hit every state and return to our favorites once or twice, and find time to go to museums and see some live music, too!

Eating shrimp and grits at the Surrey Cafe in New Orleans.

There is so much I loved about working in the food service industry, but there is still so much in the industry that needs to improve. It’s amazing to have the opportunity to work on something I’m so passionate about.

To vastly oversimplify, I think success is all about balance.

My favorite food memory is sitting around the kitchen table making momos with my family. The flavors in our Tibetan household have these amazing influences because my mom grew up in Bhutan and dad grew up in Nepal. Making momos was always a time for my family to have bonding time.

My own immigrant family’s journey to the US and my parents’ drive to seek opportunities for me and my brother motivate me to work at Hot Bread Kitchen. I see that same drive and passion in the women that we serve, and it motivates me even more.

A quote from the Dalai Lama that my mother shared with me as a child has always guided me: “If you want others to be happy, practice compassion. If you want to be happy, practice compassion.”

I’m genuinely inspired by the women we serve. As much as they think we give them through the program, they give us more in return.

Satisfaction and happiness.

A good breakfast. It’s my favorite meal of the day.

I recently had a reunion with my siblings (2 brothers and 3 sisters) after more than 7 years apart! Now that I live in New York City, we don’t have many chances to gather. The last time I saw them was back home in Africa. It was wonderful for them to come visit me in Brooklyn after all these years. We went to a buffet in my neighborhood and we ate and talked the whole night. I love the shrimp, fried fish, and fried rice at this restaurant, but more importantly, I loved reconnecting with my family.

Cook, of course! As a chef, I love to cook. It makes me feel happy and fulfilled to be in the kitchen. I enjoy trying new ingredients and testing new recipes. There is so much room to be creative in the kitchen.

I was taught to try and do good in life without expecting anything back in return. When I am in need of help or support, I have faith that some will come and be there for me.

The first time I smelled a truffle I was transported to the back seat of my father’s navy blue, 1980 passat. We were at a gas station, and I, 8or 9 years old, sat, eyes closed, breathing in the smell of gasoline. It was a special experience. Transcendent.

The chance to facilitate opportunity and change.

Take a slow and deliberate trip across japan.

My favorite food memory is making homemade gnocchi and pesto with my grandfather.

I am motivated by the opportunity to support and uplift our members who make New York’s food and restaurants so special!

I would rent out a big, beautiful space to cook and host elaborate dinner parties every night; and fly in my family and friends from out of state to join!

Definitely NYC pizza!

My dishwasher and I have come to an agreement that I will always cook, and she will always wash the dishes. I love baking and cooking it has always been a creative outlet for me.

My immigrant parents who came to this country at only 15.

My favorite food memory is as a child being excited when my grandmother would come to the U.S. from Guyana and bring lots of treats such as mithai, fudge, salara, and cassava pone.

On the first day of the first class getting my Human Service degree, the professor stated “4 years will pass whether or not you complete this program. It is up to you to decide today where you want to be when that 4 years has passed.”

I define success as creating a life you want and being genuinely be happy with where you are no matter what you went through to get there.

My superpower is making the best out of any situation or circumstance.

I would rather cook, it is such a joy to see others marvel and enjoy something that you created.

Always be true to yourself and never let anyone extinguish your fire.

Cosplay and travel to different Con’s

There is literally nothing on this planet that feels more connected to my upbringing than Dominican oregano. It is a variety of a common herb that produces a flavor that is impossible to replicate and authentic to itself. It makes food taste INCREDIBLE. I always keep a stash in my spice rack.

I’d rather do both. A good chef ALWAYS cleans as they go!

Life is all about balance and moderation; Knowing when to rebalance and when to remain in stasis.

Most creamy pastries and desserts. I could never be vegan for this reason alone.

The culture and mission of bringing people together around food.

“People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” – Maya Angelou

Probably buttered toast.

A sentence shouldn’t be longer than two lines on a page! (Seriously, it’s good general writing advice.)

Eat my way across the globe, of course.

My favorite food memory is making homemade sausage, pasta, and sauce in my Nonna’s kitchen while my Nonno poured us his homemade wine. Having the whole family gathered around food made with so much love and wisdom was so special.

While I’m definitely a team player with chores, I would absolutely rather cook! I love being creative and collaborating in the kitchen and serving delicious food, whether it’s casual and simple or over-the-top elaborate.

Embark on a food tour roadtrip around the US and Mexico!

Picking (and eating!) strawberries, corn, green beans, and tomatoes from my family garden growing up.

That I get to be a piece of a huge community working to make NYC a more equitable place.

Eat at every NYC restaurant I have ever dreamed of and invite everyone I know.

My favorite food memory is when dad taught me how to make puff pastry and my batch rose was twice as big as his! That joy inspired me to go into baking. I have been sharing that joy ever since.

The company’s mission of empowering women through food is what brought me to Hot Bread Kitchen.

I would sail around the Mediterranean on a yacht with my husband and close friends, stopping to enjoy amazing food from the different cultures we visited.

Dry pot with extra five-spiced tofu, lotus root, and sweet potato. It is my to-die-for dish.

Being proud of your goals and achievements no matter how big or small as long as they’re aligned with your principles.

Visit as many farms as possible and probably have a spa day every day!

All my favorite food memories are linked to visiting family Iran and being welcomed into any home we entered with an opulent food spread. There was always a glass coffee table covered in fresh fruit, vegetables, pistachios and different sweets. And all meals were served at a long dining table plated wth mountains of rice decorated with saffron and served with a khoresht (stew).

A tie between joojeh kabob and potato tahdig. I recently learned how to make them, but unfortunately nothing compares to the way my Aunts prepare them.

That Hot Bread Kitchen is committed to building inclusive pathways of economic mobility for women while creating a more equitable NYC!

The power of human-centered design—designing with the real people/users involved in the process!

Artists like Frida Kahlo, Georgia O’Keeffe, and Hilma Af Klint who lived full creative lives, challenging the status quo for women artists in their time.

Exploring the world through food—both solo, and with loved ones! I’d wander through markets, cook, daydream, share meals, and take tons of photos along the way.

My favorite food memory is being home for my birthday every year. My mother makes me miyeokguk (seaweed soup) to celebrate birth. It’s so comforting to eat!

I would rather cook, I have to make sure there’s 10x garlic in each dish I make.

Incorrectly singing songs with confidence

Learning how to smash and fry tostones from my mom!

I am motivated by the dedicated, creative, and compassionate Hot Bread Kitchen staff and community members.

My family is my inspiration. Their ability to connect with people and build community inspires me to be a more open and authentic person.

Cook! I don’t mind doing the dishes but I prefer making things (especially things I can eat) to cleaning up.

People being their authentic selves, even if it’s a bit silly or weird or rough around the edges.

Fridge Tetris, AKA the ability to rearrange and shove things into a refrigerator with limited space.

Eating my grandmother’s keshkeg (a wheat porridge) that she would make for me every time she visited. It showed me how love can be translated through food.

Having the opportunity to support and champion women who are entering the food industry is so inspiring and exciting to me.

Rent a villa in Italy for my friends and family and visit a local market daily to cook elaborate meals for everyone.

Sitting in the kitchen with my mom as a kid and learning how to make classic Puerto Rican dishes.

The passion and positive energy that the team and program members bring everyday.

Sylvia Rivera.

My mom’s homemade spinach pie.

My equal passions for economic development policy and all things food.

My homemade cold brew with oat milk

My favorite food memory is trying jerk chicken in Jamaica for the first time.

I would cross the desert for my wife’s lamb chops.

Knowing that I’m helping people get their foot in the door in the culinary world is what motivates me.

My favorite food memory is eating fresh salad with vegetables picked from my family’s garden in rural Romania.

I would love to travel with my family to Europe, spend quality time with our relatives, and visit new places. I would love my daughter to see where her parents grew up.

My superpower is my patience and organizational skills. Being patient and organized helped in both my career and in personal life.

I can’t believe I’m saying this but dishes. Dishes are never cleaned correctly! I often will pre-wash anything I’m using because of food scraps or grease residue. Let’s do dishes and let’s do them correctly!

Hot Bread Kitchen was my first introduction to an incubator space at La Marqueta in East Harlem when I was fresh out of culinary school in 2014. It’s a huge privilege to be full circle 8 years later, knowing the programming and networking changed my life for the better. I remember feeling like my pursuit of a culinary degree/career was late but Hot Bread Kitchen showed me that there is no timeline for change or a fresh start. 

Always be learning, always be teaching! There’s something to learn from everyone, always. There’s something to teach everyone, always. We are all holding information another person can use.