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 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.

Picking wild huckleberries in the woods with my dad and making huckleberry-peach pie.

I would cross the desert for a perfectly ripe heirloom tomato!

I define success as being proud of the work I do.

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.

Watching my 16 month old daughter devour salmon skin!

COOK! I’m a former professional chef, so I live to cook, especially when it’s for loved ones. But I always appreciate someone else cooking and will gladly do dishes.

I’m a connector of people.

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.

Growing up, everyone in my family would have a dish they had to prepare for thanksgiving. I was always tasks with collard greens, and anytime I make them now as an adult I feel contacted to that memory as a kid.

My inspiration is my father. He’s such a gentleman, and he makes me want to maneuver through life with that type of gentleness for myself!

My ability to connect with and find commonality with just about any person I meet.

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.

Watching cooking shows on PBS with my mother and grandmother. Martin Yan can cook!

Seeing people have the opportunity to pursue their passion with pure joy and excitement.

I’m adaptable and sociable. I have the ability to make put a smile on peoples faces and bring joy everywhere I go.

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

Top tier pastries.

What motivates me to work at Hot Bread Kitchen is the opportunity to train people to work in the industry that I love and possibly change to the trajectory of their lives with a very important skill set.

I define success as the ability to make decisions not based on a need.

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.

Growing up in the USA after leaving El Salvador, on Sundays, my parents would prepare a huge family-style Salvadoran breakfast. I have 3 siblings, so we always had a lot of food and often had seconds. One time I also got in a small argument with my older brother because he had taken my half of my avocado! Thankfully we had enough for everyone that day. While we are all grown up now, my sister and I sometimes reminisce on our younger days and how we came together as a family.

Food and cooking has always been a huge part of my life. My family back in El Salvador sells food and my mom worked in a food truck when she arrived to the USA. I have so much respect for people in the food and beverage industry, and knowing the impact that Hot Bread Kitchen has on the lives of our members motivates me to provide them the best possible experience in our programs.

Southeast Asia hands down has the best cuisine in my opinion. I would LOVE to travel and go on a food tour around Vietnam, Laos, Cambodia, Malaysia, and Thailand. I would take a journal with me to write down recipes and bring them back home.

On my birthday, my best friend Can surprised me with one of my favorite foods; Alinazik Kebab, a Southeastern Turkish kebab made from smoked, grilled and pureed eggplant, topped with cubes of spiced lamb. We drank Turkish rakı, laughed about the past, and hoped for the future!

Pay attention to your food and who’s making it!

Fellow Mexican and Latino immigrants in the United States.

Sitting on the kitchen counter for hours after school, debriefing the day with my mom while she made carne mechada, mashed potatos, and plantains for dinner.

Growing up in a multigenerational immigrant family, I have witnessed the power of communal support. Regardless of language and cultural barriers, my mom was constantly seeking new opportunities for me. I see this same drive within the members we serve, and it excites me to be part of a community that is passionately committed to making NYC a more equitable place.

My mom is my inspiration. I’ve witnessed her resiliency, dedication, and compassionate approach to life. Through numerous moves, career shifts, and life altering events, my mom has always navigated life so joyfully!

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!

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.

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

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.

Most of my favorite food memories are tied to observing and celebrating Ramadan with my family. One of my favorite childhood memories is my mom teaching me how to fold samboosas for iftar!

I am motivated by our dedicated staff and community members! I love being part of a team committed to creating an equitable and empowering space in the food industry.

Travel!! I would love to see as much of the world as possible with my family and friends.

One of my favorite food memories is gathering with my cousins at our family’s favorite restaurant in Chinatown. The food was always amazing, but the best part was coming together as a family and sharing those special moments. Now that we’re all adults, I look back fondly on those memories—times centered around family and the comfort foods we shared.

As a social worker, I believe in nonprofits and working in community. I love Hot Bread Kitchen’s mission and their work with supporting women of color and immigrant groups to launch their culinary careers.

I believe success is subjective, and for me, it means feeling fulfilled and proud of my work while supporting my team and advancing the agency’s mission and values. When these align, I consider it a true success.

My mom’s homemade spinach pie.

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

My homemade cold brew with oat milk

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

Collaborating with the staff and our members.

My dog needing to go outside!

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 of my grandmothers baking cakes and making buñuelos when I was a child in Cuba. Our entire family would gather in the kitchen, and we would help them cook and tell stories.

Pastelitos

I’m motivated to work at Hot Bread Kitchen because, as an immigrant, I deeply understand the vital role a support system plays in helping newcomers find stable employment. I’m proud to work at an organization that creates economic opportunities for people with diverse backgrounds.

My favorite memories are of Sunday dinners that my mom prepared for our family; you could see that she took pleasure in the fact that we enjoyed her cooking.

What drives me is the chance to make a positive impact on individuals and support them in their journey towards transforming their lives.

So Ambitious by Jay Z. Why? Because of the hook sung by Pharrell that says, “The motivation is them telling me what I could not be, oh well.”

My grandmother was born in Cuba to Spanish parents, and raised her children in Mexico so she always made a mix of all these dishes. The smell of her tortilla de papa, black beans and chilaquiles always brings me back to eating these foods as a kid after school while doing my homework.

Guava and cheese pastelitos!

As the daughter and granddaughter of Cuban refugees, I understand the importance and power of education, relationships and community. Nothing happens in silos, and I’m so proud to be part of a collaborative team that is working to make NYC more equitable for generations of families.

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.

My brother and I sitting in my grandmother’s kitchen learning to prepare classic Bengali dishes is a cherished memory!

I would rather cook! I love experimenting with new recipes and ingredients, and cooking allows me to be creative and make something delicious.

My MOM! Her strength and kindness inspire me every day to be a better person.