Ronald Clifford

Ron first enrolled at the Culinary Center in February 2025, completing Culinary Essentials, Pastry Arts, and Hospitality courses, along with advanced culinary and employment workshops including bakery production and Italian cuisine. Despite prior years of experience in the culinary field, Ron was unemployed and living in supportive housing when he came to the Center. In March 2025, he worked closely with the Culinary Team to earn his NYC Food Protection Certificate and dedicated himself to reentering the culinary field. By July 2025, Ron was hired by FLIK Hospitality Group—part of Compass Group—and now works in the cafeteria at the law firm Davis Polk LLP, where he runs the Pizza Station. Ron is one of several recent graduates to find employment with FLIK. (2/25/26)

Angelica Vega

Angelica Vega enrolled at the Culinary Center in early 2024 after seeing an advertisement for the program on a city bus. With years of experience managing fast food restaurants—including McDonald’s and Checkers—she was ready to pursue a more hands-on path in the culinary field. Angelica quickly stood out to the Culinary Team for her attention to detail and leadership, and in March 2025 she became a Culinary Intern, supporting kitchen operations and assisting students during class. Originally inspired by a desire to cook healthier meals for her young son, Angelica developed a strong interest in Pastry Arts and refined her technical skills over her time in the program. She is now furthering her education at Hot Bread Kitchen as she continues working toward her long-term goal of launching her own culinary business. (2/24/26)

Alyssa Fethiere

Alyssa Fethiere completed Culinary Essentials, Pastry Arts, and the Hospitality course, as well as an Employment Workshop and various Culinary Workshops. In pursuit of a career transition from working part-time at a beauty supply store, Alyssa enrolled at the Culinary Center to gain the skills to strengthen her resume. After earning her NYC Food Protection Certificate, Alyssa was hired as Assistant Culinary Instructor at Taste Buds Kitchen, which provides unique cooking classes to people of all ages. “Adding the Culinary Essentials Certificate from your program was a big help for my resume,” she shared. “The hands-on experience I gained made it so much easier to adapt quickly to my role’s tasks.” Alyssa looks forward to continuing her professional development through additional workshops at the Center as she builds her culinary career. (12/9/25)

Eric Thomas

Eric enrolled at the Culinary Center after being referred through NYCHA-REES. He was unemployed at the time and quickly stood out as a dedicated student—finishing Culinary Essentials, Pastry Arts, Hospitality, and multiple workshops, including Caribbean Baking, in January 2025. Motivated to expand his skills beyond the kitchen, Eric continued his education through Ancient Song Doula Services, the SUNY Bronx Educational Opportunity Center, and NYCHA’s 10-week Food Business Pathways program before launching his own business, Chef Doula LLC, in March 2025. Chef Doula LLC specializes in private chef services and nutritional education for pregnant women and their families, offering in-home meal prep, full-spectrum doula care, and educational workshops. Eric was recently featured in The NYCHA Journal for Black Business Month, celebrating his entrepreneurial journey. (9/16/25)

Evgenii Kirillov

After immigrating from Volgograd, Russia, Evgenii Kirillov discovered the Culinary Center on Facebook while living in Queens. Though his background was in the arts and English was not his first language, he was interested in the culinary field and commuted daily to the Bronx in the spring of 2023 to complete Culinary Essentials, Barista Basics, and several other workshops. Shortly after graduating the program, Evgenii became a building assistant at a Brooklyn art studio, but his passion for the culinary world remained. In the summer of 2024, he reconnected with the Center as an aspiring food photographer, building his portfolio by capturing images of class dishes and staff and students in action. Today, Evgenii is a full-time graphic designer and freelance photographer, creating visual branding and ads for clients including coffee brands like Café Aromático. (8/4/25)

Lehilani Najera

When Lehilani Najera began taking courses at the Culinary Center in early 2025, she was unemployed and caring for her toddler, searching for a way to support her family. She completed Culinary Essentials, Pastry Arts, and Hospitality before earning her NYC Food Protection Certificate with help from the Center’s Employment Coordinator, Dorrant Anderson. Within a month of graduating, Lehilani started a job for a food truck in Mott Haven, Chilangos NYC, where she takes orders, makes beverages like horchata and tamarindo, and uses a mobile POS system—skills she practiced in the Hospitality course. Her new role has helped her secure more consistent childcare and focus on finding permanent housing. (7/28/25)

Taywana Williams

Although she had food service experience out of state, Taywana Williams was unemployed when she came to Allie’s Place Center for Culinary Education & Employment in search of support reentering the culinary field in New York. She enrolled in Culinary Essentials and Pastry Arts during the summer of 2024, completed her NYC Food Protection Certificate, and built on her skills through additional workshops at the Center. With support from the on-site Employment Coordinator, Taywana secured a full-time job just one month after graduating—becoming a Cook at Columbia Grammar and Preparatory School through FLIK Independent School Dining. There, she prepares healthy meals ranging from salads and sandwiches to vegan lasagna. Now one year into her role, Taywana returned to Allie’s Place in June 2025 to take the newly launched Hospitality program and continue growing in her career. (7/28/25)

Jaime Almorin

In 2024, Jaime completed more than 150 hours of training at the Culinary Center, including Culinary Essentials and Pastry Arts. Known for his quiet focus and strong work ethic, he stood out for his teamwork, organization, and ability to anticipate needs in the kitchen—qualities that shone during a luncheon hosted at the Center, where he consistently stayed three steps ahead. As Director of Culinary Education Gregorio shared, “[Jaime] is the kind of cook that allows the Executive and Sous Chefs to carry on with the tasks at hand because there is no doubt in our minds that [he] is taking care of business.” After graduating, Jaime was hired as a Cook at Parrilladas Sunrise, a Mexican restaurant in Jackson Heights, Queens. (6/13/24)

William Perez

William graduated from the Culinary Center in 2024 and was accepted into the First Course NYC Apprenticeship Program—a 14-week program that includes hands-on culinary instruction and a paid internship at an NYC restaurant. During his apprenticeship, he trained at Misi, an Italian restaurant in Brooklyn. While attending courses at the Culinary Center, William was experiencing homelessness. Despite his circumstances, he came to class prepared every day, committed to expanding his culinary knowledge and skillset. Reflecting on his journey, William shared, “I’d like to thank the staff and my classmates at the Center for Culinary Education & Employment for supporting my goals, dreams, and career change from tattoo artist into the culinary field.” (2/12/24)