Articles2021-11-19T10:08:30-05:00

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Best Way to Recruit for the Culinary Employment Training Program? Chef Evan’s Pumpkin Pie Recipe, of course!

Allie’s Place Center for Culinary Education and Employment kicked off the Thanksgiving Holiday weekend with a food giveaway. The Culinary team prepared a delicious six-part meal for families to enjoy. The menu included cornbread, baked macaroni and cheese, collard greens, half of a chicken, homemade gravy, and a pumpkin pie. 

December 3rd, 2021|

Take a Sneak Peek at the Garden at Allie’s Place

From teaching students to propagate mint to harvesting arugula and green onions to be distributed among residents at Allie’s Place Family Residence, Jasmin Jimenez, the Gardener at Allie’s Place Center for Culinary Education & Employment, stays quite busy in the Garden at Allie’s Place. Since her start in June of 2021, Jimenez has worked to cultivate and harvest oregano, Swiss chard, cilantro, purple kale, tomatoes, eggplant, and many other herbs, fruits, and vegetables. As March of 2022 comes closer—the ideal time to dive into planting—Jimenez is focusing on implementing a crop rotation system which will not only improve soil health but will also optimize the

November 16th, 2021|

First Knife Skills Cohort Graduates from Allie’s Place Center for Culinary Education & Employment

First Knife Skills Cohort Graduates from Allie's Place Center for Culinary Education & Employment This November, Allie's Place Center for Culinary Education & Employment graduated its first Knife Skills cohort. The Center's Knife Skills program consists of six sessions covering the foundations of kitchen culture and cutting techniques. Knife Skills, as with all of  the Center for Culinary Education & Employment's programming, is intended to prepare students for careers in the culinary industry, from commercial kitchens to cafes. Upon completion of all six sessions, all Knife Skills graduates receive a certificate, tool kit, and guidance on how to sign up for a New York State Food Handler's Card, which is funded by HFH and is required for employment in

November 15th, 2020|

Cooking Up New Approaches to Culinary Education at HFH

Cooking Up New Approaches to Culinary Education at HFH Opening its doors at the height of the COVID-19 pandemic, Allie’s Place Center for Culinary Education & Employment has learned to be nimble, resilient, and innovative from the beginning. As HFH’s culinary staff gear up to welcome their first co-hort of students for the Center’s core training program, they have taken advantage of the unique circumstances to reach new potential trainees, cultivate fundamental skills, and spur enthusiasm for future programming. HFH culinary staff have been conducting weekly virtual culinary workshops, providing all participants with necessary ingredients and cooking utensils delivered to their units. The workshops introduced parents to fundamental cooking skills, such as chopping techniques, while allowing them to master a new recipe every week. Noting

September 25th, 2020|

HFH Culinary Team Tackles Virtual Learning with “What’s Cooking at Allies’ Place”

HFH Culinary Team Tackles Virtual Learning with “What’s Cooking at Allies’ Place” With in-person learning on hold for the time being, the culinary team at HFH has taken on the world of virtual culinary education. Every Thursday, each student and their parent is provided with all necessary ingredients and cooking utensils needed to master the recipe of the week. Students and their parents then tune in with David Belmar, the Afterschool Manager at Allie’s Place, Robert Seixas, the Director of Culinary Education at HFH, and Evan Dobie, Lead Culinary Instructor at HFH. The chefs then lead the class step-by-step through the recipe of the week. Not only are the students taught the basics of cooking, like washing your hands

July 2nd, 2020|
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