Jayda Gabriel is the Lead Chef Instructor at the Culinary Center at Allie’s Place. With African American, Haitian, and Puerto Rican roots, she draws from a rich blend of Southern, Caribbean, and college-taught European baking practices. From French macarons to Italian gelato, Jayda specializes in making technical recipes accessible, using clear instruction and real-world techniques that students can apply beyond the classroom. Jayda began her career working in kitchens across New York City, including as a pastry cook at Marta, a fine dining Romanian-Italian restaurant, where she developed a passion for gelato and Maison Kayser, a French artisanal bakery chain, where she mastered the pressure of high production kitchens and discovered her love for teaching. She stays current with industry trends, bringing that knowledge into the classroom and offering students insight into both timeless techniques and the latest in the world of pastry. Whether in a classroom or a professional kitchen, her goal is always the same: to teach with clarity, encourage creativity, and make the craft of pastry something anyone can learn and enjoy. Jayda received her associate’s degree in Occupational Science in Pastry Arts from Sullivan County Community College.

Daniel Lorenzana is the Chef Instructor at the Culinary Center at Allie’s Place. With over 10 years of experience in the culinary industry, he brings a blend of professional training and teaching expertise to the classroom. Daniel began his career as a baker, prep, and line cook at Panera Bread before joining Wellness in the Schools as a Chef Instructor, where he taught students the importance of healthy eating and cooking skills. He later founded LFSquare LLC, mentoring high school students in foundational culinary techniques and helping them explore opportunities in the field. At the Culinary Center, Daniel supports daily kitchen operations, including developing recipes, maintaining a safe environment, and guiding students through the fundamentals of cooking. While he enjoys exploring a wide range of cuisines, what he values most is a meal prepared by someone else, as it reflects the care, time, and effort invested in creating it. He holds a Bachelor of Business Administration in Hospitality Management and an Associate of Applied Science in Culinary Arts from The Culinary Institute of New York at Monroe University.