“Knowing that I’m making a difference in someone’s life—even in a small way—is what keeps me motivated,” said Jayda Gabriel, Chef at Allie’s Place Center for Culinary Education & Employment, where she leads the Pastry Arts course. “I want my students to leave here confident in their skills.”
Jayda’s introduction into the culinary world was inspired by her grandmother, who took baking classes at a local Michael’s: Arts & Crafts store.
“Every weekend, she’d have a whole new cake,” said Jayda. “Growing up I had all the pans, the tips, the books. I realized I was good at baking too! I was always creative, but having those resources at my fingertips gave me an advantage.”
By high school, Jayda was the go-to baker among her friends. She made cupcakes for birthdays and eventually people started paying her for the ingredients and her creations.
“That’s how it kind of started off,” said Jayda. “Every weekend I wanted to learn something new. I’d do research, make it, and share it with my family.”
That drive led her to pursue culinary training at Sullivan County Community College, after which she quickly entered the professional pastry world, working as a pastry cook at Marta—a fine dining Romanian-Italian restaurant in Manhattan—and later at Maison Kayser—a French artisanal bakery chain.
“I was still a newbie [at Maison Kayser], but I was teaching people with little to no culinary background how to produce massive quantities,” she said. “I realized I knew how to teach, which was a skill I hadn’t recognized in myself before.”
In April 2022, Jayda joined HFH as a Culinary Assistant, supporting the Culinary Essentials course. Her pastry background was quickly noticed, and she developed and launched the Pastry Arts course, earning a promotion to Chef. Today, she continues to teach Pastry Arts and additional workshops in pastry and barista training, now part of the Hospitality program.
“What attracted me to HFH is that I like to help people,” said Jayda. “Helping people experiencing homelessness and those in the surrounding community, teaching them a craft so they can make something more of their lives and get themselves established—that was a big factor for me.”
Jayda credits much of her drive to the encouragement she received at home.
“My mom always supported what I wanted to do, and she never questioned it,” she said. “She wanted me to be happy with whatever I ended up doing. She always said, ‘If you do what you love, you never work a day in your life.’”
That foundation of support continues to guide how Jayda shows up for her students, and it’s something her coworkers have seen shape her development as an instructor.
“I have seen so much growth from her from when she first came to HFH to now,” said Julissa Lantigua, Administrator at Allie’s Place Family Residence. “She shows so much confidence in the work she does. The students are engaged in her classes because she shows that motivation to want to teach them.”
“She is very intentional about what she teaches and how she teaches,” said Derrick Holman, Program Outreach Specialist at Allie’s Place Family Residence. “It really gives the program a vision. And the students can see that she really knows what she is doing.”
Director of Culinary Education Gregorio Pedroza, who has worked alongside Jayda for the past two years, emphasized her patience and artistry.
“What makes Chef Jayda an absolutely great instructor is that she is also just a great person,” he said. “I see her handle the ebbs and flows of her classes with such grace, skill, and humor. She is always retooling the curriculum to meet the needs of the students and the season. And when you see her plating food, it’s where her artistic eye really shines—everything is executed beautifully and tastes great.”
For Jayda, the heart of her teaching is meeting students where they are.
“Once I assess a person, I can figure out what they need,” she said. “I can have a class full of students, but I’m teaching them individually because everyone absorbs information differently.”
Her students echo this sentiment, noting the opportunity to collaborate with one another and the focus on problem solving in her classes.
“This class was excellent. I started this class without any previous experience, but Chef Jayda made it very easy to understand,” one graduate of the program said. “Her organizational skills are exceptional and the way she breaks down the recipes helped me understand the baking process.”
Jayda’s individualized approach pays off in ways that motivate her most.
“The most rewarding part of my job is seeing students’ confidence grow in the kitchen, especially when they come in not knowing anything,” said Jayda. “When I see them teaching newer students what I taught them, that’s when I know they’re retaining the information. They’ve become a resource for someone else—that makes me feel good.”
Beyond her teaching and leadership, Jayda strives to be a role model for future generations.
“When the kids from Afterschool programming come downstairs and see me in the kitchen, they’re waving and trying to look through the glass at what I’m making,” she said. “These kids look like me. I think that’s really cool because growing up, I never saw a Black female chef. Representation is so important—you never know how you can affect someone’s future.”
Outside of the classroom, Jayda’s creativity finds other outlets. She sews, experiments with ingredients (her current obsession: champagne mangoes), and takes solo trips inspired by food, like a recent barbecue-inspired visit to Tennessee. She also enjoys fishing, a hobby since childhood.
