Our signature culinary training program provides job skills training to women who face profound barriers to employment. After four weeks of intensive instruction in kitchen fundamentals and personal + professional readiness, our trainees are poised to excel in roles across the culinary industry. All women who complete our rigorous training are matched with one of our valued hiring partners.
Hot Bread Kitchen’s culinary incubator offers aspiring entrepreneurs licensed and affordable commercial kitchen space, business development support, market access, and a thriving culinary community to grow their food ventures. 90% of the small business working out of our incubator are women and/or minority-owned. Our incubator members bring heritage food traditions from across the globe, from West African ginger juice to Indian street snacks to vegan Caribbean empanadas.
Learn more about our impact and who we serve in our 10 year impact study.
Hot Bread Kitchen envisions a food system that equitably compensates talent and sustains a diverse workforce while celebrating culinary tradition and innovation.
The flash of inspiration for Hot Bread Kitchen came from a slip of the tongue.
In 2000, founder Jessamyn Rodriguez interviewed for a job at a microfinance organization called Women’s World Banking. When she explained the opportunity to a friend, he misheard the organization’s name as Women’s World Baking. Forget banking — the missing letter conjured up a vision of an international women’s baking collective that stuck.
Fast forward seven years: Jessamyn, after a decade of social justice and public policy work, is now a baker. She launched Hot Bread Kitchen’s Culinary Training program out of her home kitchen in Brooklyn.
Since then, our programs, kitchens and staff have grown. In 2010, Hot Bread Kitchen moved into La Marqueta, an indoor market in East Harlem built by Mayor Fiorello LaGuardia in 1936. In its heyday, La Marqueta was visited by thousands of shoppers a day, many of them recent immigrants, that sought products from their homelands. Sadly, in the 1970s and 80s, the number of shoppers decreased and many vendors shut their gates.
In 2010, to revitalize the entrepreneurial history of La Marqueta, the New York City Council and the Economic Development Corporation envisioned bringing a culinary incubator into the market as an anchor tenant—Hot Bread Kitchen was selected to run it.
In early 2011, we launched HBK Incubates out of La Marqueta, to support the growth of start-up businesses, bring food entrepreneurship back to the historic public market and aid in the creation of good jobs and good food in the community.
In 2017, Shaolee Sen joined the organization as Executive Director, bringing a passion for supporting women and small business, and a decade of nonprofit experience.
Chief Executive Officer
Head of Small Business
Head of Workforce
Institutional & Major Donors
Program Director, HBK Incubates
Training Manager & Lead Instructor
Chief of Staff
Employment Partnerships Manager
Workforce Retention Manager
Sales & Marketing Associate
Program Manager, HBK Incubates
Social Impact Programs Coordinator
Managing Director, Global Head of Liquid Markets Fixed Income Financing: Barclays Capital Inc
Antonia Bowring, Secretary and Treasurer
Principal: AB Strategies
Founder & CEO, DBC Creative
Chief of Staff, US eCommerce Customer Care
Chief Lending and Investment Officer, Opportunity Finance Network
Managing Director: Golden Seeds
Chaeri Kim Tornay
Director, Office of the General Counsel: PricewaterhouseCoopers LLP
Vice President of Finance and Operations:
Director Emeritus: McKinsey & Company, Inc.
Nonprofit Advisor; Former VP: City Harvest
Diana Taylor, Chairperson
Vice Chair: Solera Capital
Chef and Owner: Milk Bar
Managing Director, Global Business Development, Google
Love food, people and a fast-paced environment? Check here for open positions and send your resume and cover letter with the position title in the subject line to email@example.com
Brand (Marketing & Communications)
Bakery Brand Manager