Our Team

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

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 of an incubator space at La Marqueta 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 HBK 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.

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.

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.

When I was in high school my Mom made a chicken pot pie that was so good that I had friends that would request that she make it for them for their birthdays.

I work here because I love New York City and seeing other women succeed. Immigrant women and women of color in the food industry are going to be a critical part of the recovery of New York City. The training and opportunities that Hot Bread provides will help set us all up for success.

Dolly Parton.

Every Sunday my mom would make a huge stock for the week, so I would wake up smelling stock, rice and incense. That has forever stuck in my mind.

The mission has always stuck a cord with me as these members are a direct reflection of my family and myself.

My mother is my inspiration for this position. To be able to give our members something I wish she had as a resource means more to me than any job could give.

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

My parents had a rule growing up that our family would eat dinner at the table together every night. Looking back now that I am grown up, I appreciate the meals we shared and miss the daily practice of gathering and sharing our days over my mom’s delicious homemade Korean food.

The people! I love hearing the stories and seeing the passion of the employees of HBK and the members of our programs. HBK fosters a strong sense of community which comes through in the amazing people that make up this organization.

I would travel the world going to the concerts and festivals of all my favorite artists.

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 memories in general are around food. At the table with family and food, sometimes with little and sometimes with plenty. 

The members. Being part of organizations that advocate for, empower and welcome minoritized communities makes me feel rewarded.

To put yourself in other people’s shoes.

Everything about the Passover meal at my grandparents’ when I was younger—especially my grandmother’s matzo ball soup and brisket.

I’m always learning and re-learning that leaning into discomfort and fear (basically doing the harder thing, whatever that means for you) is, infuriatingly, one of the best ways to grow.

I would visit and hike around as many national parks as possible, ideally biking part of the way with my dad.

Cooking with my aunts. They measure nothing, laugh at everything, and ad lib as much as they want. Somehow, everything is consistently delicious.

Guava and cheese pastelitos. Tequeños are my absolute favorite: after one bite into the perfect pastry dough, you can see the bright, warm guava ooze out around the salty queso blanco. Perfection.

I’d travel and explore through food, probably in Southeast Asia. Maybe retrace some of Anthony Bourdain’s steps.

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.

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!

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!

My mom’s homemade spinach pie.

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

My homemade cold brew with oat milk

I will never forget the mountain of couscous I had in Morocco. I studied abroad in Granada, Spain and my classmates and I visited Morocco as part of a cultural exchange trip. One of our stops was a university at Oujda and we were treated to lunch at a local restaurant. While we were waiting for our food, and they brought out a huge plate of couscous topped with vegetables—I think it was about a foot tall!

Empowering women to achieve their career/educational goals by equipping them with the skills and resources to adapt to the dynamic society we live in.

Walk the Camino de Santiago in northern Spain. It’s on my bucket list.

The power of human-centered design—designing with the user 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.

Some of my favorite memories surrounding food have been made cooking with my family, especially with my grandmother. There are no written recipes, it’s just learning from her—how she moves about the kitchen, tastes food, and uses various utensils for measuring.

A big plate of my gallo pinto (rice and beans) with fried queso fresco, maduros, a side of fresh fruit and a tall glass of pineapple juice. That meal could keep me fueled and full for hours!

On the weekends, the prospect of making a hearty breakfast gets me out of bed. During the week, I like to get my days started early with a brisk walk with my new dog.

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 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.