Allie’s Place Center for Culinary Education & Employment has hosted several guest seminars featuring professionals from across the culinary industry. These sessions give students at the Center an opportunity to expand their knowledge, strengthen their skills, and explore a range of possible career paths as they seek new employment in the culinary and hospitality fields.
Entrepreneur and photographer Brendan Miller taught a Food Photography seminar at the Center, speaking with students and graduates about culinary storytelling and building a creative career in the culinary field. During the session, he drew connections between food, photography, nutrition, sports, and other fields. Students also paired up for a storytelling exercise—interviewing one another and presenting their partner’s story to the group—to practice sharing narratives in a creative and engaging way.
The seminar offered students a chance to see how the hands-on skills they are developing in the program can translate into many different creative pathways.
Brendan later returned to the Center for a second seminar, diving deeper into composition, lighting, and creative styling. He explored how small choices in angle, color, and setup can completely transform a dish. Students then practiced hands-on with props and received real-time feedback.
In a separate session at Allie’s Place, the Center welcomed customer service expert and leadership coach Kate Edwards for a Customer Service seminar. Kate, a New York City-based hospitality consultant with more than 30 years of industry experience, is the president of Together Hospitality—a member-based trade organization for hospitality professionals—and founder of Kate Edwards & Company, a consultancy that provides training and leadership coaching for restaurants, hotels, and entrepreneurs.
During her seminar, Kate delivered her “Make an Impact” presentation, which focused on the importance of customer service in the culinary field. She introduced students to the three pillars of service—greetings, trust, and communication—and discussed how Front of House and Back of House teams work together to create memorable guest experiences. The session included time for questions, giving students the chance to engage directly and learn more about getting started in the hospitality industry.
A big thank you to both Kate and Brendan for sharing their expertise and showing students how their culinary training can open doors to career pathways inside and beyond the kitchen.
If you are interested in speaking opportunities at Allie’s Place or supporting the Center for Culinary Education & Employment, click here or email Culinary@HFHnyc.org.
