Creating economic opportunity through careers in food

Hot Bread Kitchen envisions a food system that equitably compensates talent and sustains a diverse workforce while celebrating culinary tradition and innovation.

We achieve our mission through our employer-driven workforce development and business incubation programs, Bakers in Training and HBK Incubates.

Our non-profit social enterprise marries market to mission: 65% of our operating budget is funded through bread sales and kitchen rental. Essential philanthropic support makes it possible for us to provide industry-specific training and educational programming to benefit our clients.

Jessamyn & co.


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 Bakers in 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.

Hot Bread Kitchen Fall 2014 PL Graduates

Our Team

  • Jessamyn Waldman Rodriguez
    Founder & President

  • Shaolee Sen
    Chief Executive Officer

  • Jill Kaplan
    Senior Director of External Affairs

  • Shimme
    Senior Director of Operations

  • Monica Brennan
    Facilities Director

  • Peiwen Lee
    Head Baker

  • Kobla Asamoah
    Program Director
    HBK Incubates

  • Karen Bornarth
    Program Director
    Bakers in Training

  • Cedric Jarrett
    Finance Director

  • Debbie Kellogg
    Development Director

  • Caroline Mak
    Sales Director

  • Sujata Bharani
    Logistics and Packing Manager

  • Naseem Kapdi
    Training Manager & Lead Instructor

  • Nai Oo
    Development Resource Associate

  • Katie Peabody
    Employment Partnerships Manager

  • Michelle Rojas
    Workforce Retention Manager

  • Margo Sivin
    Marketing & Communications Manager

  • Josh Wessler
    Retail Manager

  • Ray Chow
    Sales Coordinator

  • Kelli Kerkman
    Program Coordinator
    HBK Incubates

  • Kelsey Minten
    Social Impact Programs Coordinator

  • Liliana Vislocky
    Accounting Coordinator

Our Board of Directors

Geoffrey Allen
Managing Director, Global Head of Liquid Markets Fixed Income Financing: Barclays Capital Inc

Antonia Bowring, Secretary and Treasurer
Principal: AB Strategies

Dana Cowin
Founder & CEO, DBC Creative

Ivy Grant
Chief of Staff, US eCommerce Customer Care

Amir Kirkwood
First Vice President for Business Development: Amalgamated Bank

Ben Leventhal
Co-Founder:, Resy

Mary McCaffrey
Managing Director: Golden Seeds

Chaeri Kim Tornay
Director, Office of the General Counsel: PricewaterhouseCoopers LLP

Ingrid Rasmussen
Vice President of Finance and Operations:
Heron Foundation

Stacey Rauch
Director Emeritus: McKinsey & Company, Inc.

Matthew Reich
Nonprofit Advisor; Former VP: City Harvest

Gail Simmons
Special Project Manager: Food & Wine Magazine; Judge: Top Chef;

Emily Susskind
Independent Consultant

Diana Taylor, Chairperson
Vice Chair: Solera Capital

Christina Tosi
Chef and Owner: Milk Bar

Jaffer Zaidi
Managing Director, Global Business Development, Google

Careers at HBK

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


Training Program
Instructor (full time)

Market Associate

Facilities & Production
Packing Associate
Porter (part time)