First Students Graduate from Expanded Program at Soundview’s Culinary Center at Allie’s Place

The Culinary Center at Allie’s Place recently celebrated the graduation of the first cohort of students to complete the Center’s expanded 60-hour culinary training program, designed to prepare students for careers in the food and hospitality industry and beyond.

The updated training program gives students experience in Culinary Essentials, Pastry Arts, and Hospitality, combining courses that were previously offered individually into a seamless learning experience that strengthens skill retention. Throughout the program, students build foundational kitchen skills, learn food safety and sanitation practices, explore baking and pastry techniques, and gain real-world customer service experience through café pop-ups and catered events.

“Our current program no longer has the breaks in between the topics,” said Director of Culinary Education Gregorio Pedroza. “By running one intensive, our students are more likely to retain what they have learned. More importantly, they spend more time working in a professional space and building the muscle memory of routine, multi-tasking, and building a camaraderie with their fellow line cooks/students.”

Over the past several months, the Culinary Team has continued expanding and refining the program through curriculum development and professional growth opportunities. They have continued honing their skills, exploring new techniques, and expanding their industry knowledge to bring even more value to students entering the workforce.

In addition to culinary instruction, employment preparation & workforce development continues to be incorporated including resume and cover letter writing, interview preparation, and professional skills training to help participants successfully enter the workforce. The program’s emphasis on communication, professionalism, teamwork, and customer service also helps students build skills that can be applied far beyond the kitchen.

“As this first cohort graduates, I can say without a shadow of doubt that they are stepping out into the real world with a greater sense of understanding and self-worth,” said Pedroza. “Not only as cooks, but as people.”

The application process has also been streamlined and updated to give prospective students a clearer understanding of the program’s goals, expectations, and opportunities from the very beginning. Applicants can now also include their resume when applying.

“The application process is the Culinary Center’s first opportunity to make a strong first impression regarding the intensity of our goals and purpose,” said Pedroza. “Future students deserve to know that they will be uplifted, advocated for, and respected in our program.”

The Culinary Center at Allie’s Place recently celebrated the graduation of the first cohort of students to complete the Center’s expanded 60-hour culinary training program, designed to prepare students for careers in the food and hospitality industry and beyond.

The updated training program gives students experience in Culinary Essentials, Pastry Arts, and Hospitality, combining courses that were previously offered individually into a seamless learning experience that strengthens skill retention. Throughout the program, students build foundational kitchen skills, learn food safety and sanitation practices, explore baking and pastry techniques, and gain real-world customer service experience through café pop-ups and catered events.

“Our current program no longer has the breaks in between the topics,” said Director of Culinary Education Gregorio Pedroza. “By running one intensive, our students are more likely to retain what they have learned. More importantly, they spend more time working in a professional space and building the muscle memory of routine, multi-tasking, and building a camaraderie with their fellow line cooks/students.”

Over the past several months, the Culinary Team has continued expanding and refining the program through curriculum development and professional growth opportunities. They have continued honing their skills, exploring new techniques, and expanding their industry knowledge to bring even more value to students entering the workforce.

In addition to culinary instruction, employment preparation & workforce development continues to be incorporated including resume and cover letter writing, interview preparation, and professional skills training to help participants successfully enter the workforce. The program’s emphasis on communication, professionalism, teamwork, and customer service also helps students build skills that can be applied far beyond the kitchen.

“As this first cohort graduates, I can say without a shadow of doubt that they are stepping out into the real world with a greater sense of understanding and self-worth,” said Pedroza. “Not only as cooks, but as people.”

The application process has also been streamlined and updated to give prospective students a clearer understanding of the program’s goals, expectations, and opportunities from the very beginning. Applicants can now also include their resume when applying.

“The application process is the Culinary Center’s first opportunity to make a strong first impression regarding the intensity of our goals and purpose,” said Pedroza. “Future students deserve to know that they will be uplifted, advocated for, and respected in our program.”

Kids With Cameras founder Diana Kahrim recently invited HFH Partnerships Manager Tierra Gunther to attend her photography exhibit at the Consulate General for the Republic of Trinidad and Tobago. The exhibit featured a beautiful collection of photographs of women from Trinidad and Tobago, created during Diana’s journey to reconnect with and honor her Indo-Trinidadian heritage. More than two years in the making, the project was also created as a tribute to her late grandmother.

The evening brought together family, colleagues, partners, and members of the Consulate General to celebrate Indo-Caribbean Heritage Month and participate in a panel discussion focused on preserving Caribbean and Indo-Trinidadian culture.

Diana’s work and passion for storytelling through photography are also reflected in her organization, Kids With Cameras, an NYC-based visual arts school that has partnered with HFH since 2022. Through this partnership, kids in Afterschool at HFH family residences are introduced to photography and creative expression.

Students learn photography techniques, explore technology and visual storytelling, and develop confidence through creative exploration. At the end of each program cycle, they showcase their favorite photographs and portfolios in a final exhibit for their families.

Programs like Kids With Cameras give the kids at HFH the opportunity to build new skills, discover creative outlets, and connect with mentors working in the arts. We are grateful for the opportunity to celebrate Diana’s work and for the ongoing partnership with Kids With Cameras.

HFH Executive Director, John Greenwood, recently attended the Queen’s Reading Room Roundtable at The New York Public Library, joining leaders from the literary, publishing, education, and nonprofit sectors for an event hosted by Her Majesty Queen Camilla.

Founded by Queen Camilla in 2021, The Queen’s Reading Room promotes the power of books and reading to build stronger, more connected communities. In addition to encouraging literacy and a love of reading, the organization partners with nonprofits—including homelessness and domestic violence organizations—to help bring books and shared reading programs into spaces where they are needed most.

The event brought together voices from across the United Kingdom and United States to celebrate literature, education, and the role reading can play in strengthening communities and expanding access to opportunity.

It was an honor to be part of this important conversation and we are grateful for the continued recognition of literacy and education as essential tools for empowerment and connection.

Bronx Arena Students Step Into the Kitchen at Allie’s Place

Students from Bronx Arena High School (BAHS) in Soundview recently participated in a weeklong Culinary Essentials cohort at Allie’s Place Center for Culinary Education & Employment, accompanied by their Assistant Principal, Ethan Knecht.

Bronx Arena High School is a transfer school serving under-credited students by supporting them as they re-engage with their education through flexible curriculums, group counseling, and paid Learn-to-Work internships. This collaboration at Allie’s Place provided students with the opportunity to explore hands-on culinary training in a professional environment.

Throughout the week, students worked closely with Chef Instructor Danny, Lead Chef Instructor Jayda, and Director of Culinary Education Gregorio, building foundational culinary skills while gaining confidence in the kitchen. The course emphasized practical techniques and active participation, allowing students to fully engage in the learning process.

Several students showed a strong interest in culinary career paths. One student explored an emerging passion for food photography by taking photos of various dishes in progress during the course. Two other students with prior culinary experience had the chance to participate in a Barista pop-up led by Chef Jayda to further sharpen their skills.

At the end of the week, each student documented their learning experience as part of the course requirements for their school and received a certificate of completion from the Center along with a culinary-themed gift bag. Participation in the program also counted toward their academic credits for graduation.

Assistant Principal Knecht expressed appreciation for the partnership and noted the high level of student engagement throughout the week.

This collaboration also highlighted the strong connections between the Center and the local community. Lily, a recent graduate of the Culinary Center who also attended Bronx Arena High School, completed the Culinary program in 2025 after being referred by a school counselor. After training with Chefs Gregorio and Jayda, she secured her first culinary job at Orbital Kitchens, a software-powered cloud kitchen operating locations across New York City.

Located just blocks apart, Bronx Arena High School and Allie’s Place are excited to continue working together and expanding opportunities for students to explore careers in the food industry and to build skills for long-term success.

For Antione Newton, helping people is more than part of the job—it’s what drew him to the work in the first place. As a Driver at Williamsbridge Family Residence, Antione supports families and staff every day by ensuring residents can reach their destinations safely and on time. Drivers at HFH play a critical role in helping families access opportunities that move them closer to stable housing, and Antione embraces that responsibility with care. His steady presence and positive attitude have made him a valued part of the team since he joined in August 2024.

“I’m a people person. I like helping people out, so when I saw the job at a homeless shelter I thought, ‘Why not try?’” said Antione.

Antione’s role includes driving housing specialists and residents to apartment viewings, lease signings, and to pick up the keys for residents’ new homes—critical steps on a family’s path out of shelter. When he is not accompanying staff and families to these appointments, Antione works closely with Partnerships Manager Tierra Gunther to deliver essential items and donations to the shelters. He plays an important role in making sure that the items received from partners and donors are distributed to the families efficiently. He also assists with moving supplies and equipment. Around the building, he is known as someone who is always willing to lend a hand.

Many apartment showings and appointments are far from the shelter, sometimes in cold or difficult weather. Having a dependable driver helps ensure families can attend these important meetings to help them meet their goals.

One of Antione’s favorite parts of the job is accompanying housing specialists and residents to apartments. He enjoys seeing the different neighborhoods and buildings across the city, but what stands out most is seeing the excitement of the families when they are one step closer to having a place of their own. Being part of those moments reinforces the importance of his role in the broader mission of helping families move forward.

Housing Specialist Milagros Gonzalez frequently travels with Antione and describes him as both professional and compassionate.

“He is courteous and very polite to the residents we escort to different destinations. He is an asset to the housing team,” she said. “He travels near and far to get the job done.”

She also emphasized that Antione is intentional about creating a safe and supportive environment whenever he is transporting staff and residents. “He has always been very kind and approachable. If you ask him for help, he lends a hand. He makes people feel good when he interacts with them. He’s there for us, and I appreciate him for that. He is very valuable; we need him.”

Williamsbridge Administrator Alfonsina Gomez noted that Antione connects easily with staff across all departments and is frequently praised by coworkers.

“He gets along with everybody,” she said. “He’s always open to help, learn, listen, and understand. He is very respectful. He is always eager to do the job—and always with a positive attitude.”

Tierra Gunther highlighted his reliability, flexibility, and genuine enthusiasm for the mission behind the work. She also mentioned that donors and partners have commented on how friendly and helpful he is.

“He is always asking questions about programs, donations, residents—he’s not just there to work; he wants to know more about the people that we serve,” she said. “When I think of someone I can really rely on, he’s at the top.”

Each day, Antione aims to show up with a positive mindset. He focuses on “trying to bring in that good energy at work.”

Outside of work, Antione is family-oriented and enjoys spending time with his 14-year-old daughter and his family, which includes eight brothers and two sisters. In his free time, he makes hip-hop music and plays basketball.

Guest Seminars Connect Culinary Students with Industry Experts

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.

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.