HFH family residences recently set aside a day just for teens with “Teen Time”—a time for youth ages 13–17 to enjoy a space of their own to recharge, reset, and have some fun. There was free food, fresh haircuts and styling, spa treatments, gift bags, raffle prizes, and other activities for teens to enjoy.

Local barbers and hair stylists helped make the day possible, including TriniTrimz’s Subtle Art Grooming Studio, MirHairCare, and Westchester Barber & Beauty Academy, who provided haircuts and styling.

While HFH programs provide activities for kids of all ages, Teen Time was an opportunity to intentionally celebrate teenagers and create a space specifically for them.

“Kids don’t come with instructions, but one thing I’ve learned is that they love to be recognized,” said Gretchen Hernandez, HFH Deputy Executive Director. “As they get older, we often forget how much that recognition means, which is why events like Teen Time are so important. They remind teenagers, who are entering the final stage of child development and often need the most support, that they still matter.”

The day also gave teens a chance to explore their creativity and interests. HFH Recruitment Specialist Shelly Melinda Landrau volunteered to lead a nail workshop, sharing skills she has developed through her own small business—Amore Nails By Shelly—designing press-on nails.

Shelly spoke with teens about her business and showed them how to design and apply nails themselves. The activity offered a fun, hands-on experience while also giving the teens an example of how a creative interest can develop into something more.

Participating in Teen Time brought back memories for Shelly of  Career Day she attended when she was around their age. After hearing someone speak about working in human resources, she remembers thinking, “This is something I want to do.” That early exposure ultimately helped inspire the career she has today. At Teen Time, she had a chance to provide a similar kind of exposure through another one of her interests. One girl even shared with Shelly that she hopes to become a nail technician herself one day.

“Through sharing my experience with my small business and designing press-on nails, I hoped the teens would leave knowing that they are capable, that their creativity has value, and that something they enjoy can grow into a skill, career, or business,” Shelly said. “Most importantly, I wanted them to leave feeling more confident in themselves, their creativity, and what they can achieve.”

“I wanted to do something that was meaningful. I wanted to do something that was close to home—I grew up in this area—and I wanted to do something that allowed me to make an impact,” said Derrick Holman, Culinary Program Supervisor at Allie’s Place.

That desire to give back has shaped Derrick’s path both inside and outside of his work at HFH.

Before joining HFH three years ago, Derrick worked in marketing and advertising after earning a degree in sociology from Wesleyan University. While he originally embarked on a career in marketing, he found himself looking for work that would allow him to make a more direct impact in the neighborhood where he grew up. He joined Allie’s Place Family Residence in Soundview as an Outreach Specialist, a role that drew on his marketing experience by connecting families with diverse programming. He later became Program Specialist, supporting initiatives across the residence, and was recently promoted to Culinary Program Supervisor, where he will oversee the daily operations of the Culinary program’s employment and outreach team.

As Program Specialist, Derrick supported many programs throughout the facility, including Family Services, Afterschool & Recreation, and the Culinary Center at Allie’s Place. Whether coordinating events, helping families navigate enrollment, presenting at monthly housing meetings where residents receive housing resources and guidance, or representing Allie’s Place at community resource fairs, Derrick has played an important part in connecting residents to programmatic support across the site.

One of Derrick’s favorite parts of the role is seeing how those programs come together to support the entire family.

“We’ve had families whose children were in the Early Childhood Education program, then they participated in the Culinary program, or their kids are in Afterschool, and then I may be working with them during our housing meetings,” Derrick said. “It’s really important for all of us that we’re serving the entire family.”

For Derrick, that means recognizing that every family’s needs are different and meeting people where they are.

“Understanding that what each person needs is different,” he said. “Being there for people in the ways that they need to be supported, not just in the ways that we want to support them, is probably the most important part.”

That mindset is reflected in the way Derrick approaches his work every day.

“Derrick consistently shows incredible drive and strong organizational skills,” said Jayda Gabriel, Lead Chef Instructor for the Culinary Center at Allie’s Place, a job training and workforce development center that prepares adults for careers in the food and hospitality industry. “He’s always willing to jump in wherever needed and make sure everything is done right. His kindness, dependability, and teamwork truly stand out.”

Julissa Lantigua, Senior Administrator at Allie’s Place, has seen Derrick’s impact across the facility.

“There is no better person to express the services at Allie’s Place than him,” she said. “He knows how to present the programs and the great opportunities that people can take advantage of.”

She said his understanding of each program allows him to anticipate what staff need and support them wherever he can.

Whether supporting a program, assisting a family, or helping organize an event, Julissa said Derrick approaches every task with the same level of care.

Charima Thompson, Director of Family Services at Allie’s Place, has seen that same commitment through Derrick’s support of her department.

“He goes above and beyond,” she said. “Derrick is all over the place—he is helping everybody.”

The same desire to help others extends beyond Derrick’s work at Allie’s Place.

Outside of HFH, he remains active in his community through his local Community Board and other neighborhood initiatives. Having grown up skateboarding, Derrick became involved in an effort to bring the first skate park to Soundview after connecting with local Pastor Joel Grassi, who had already begun building support for the project. Since then, the two have worked alongside local residents, community organizations, elected officials, and Tony Hawk’s The Skatepark Project to help move the effort forward. Derrick hopes that one day children from Allie’s Place will have the opportunity to enjoy the finished skate park.

In addition, through his involvement with various industry organizations, including Together Hospitality NYC and Grassroots Hospitality, Joel helped connect Derrick and the Culinary Center at Allie’s Place to a network of professionals across the food and hospitality industries, opening doors to valuable relationships and resources.

“He’s very genuine, he’s very focused, and he brings the right connections together to help everybody’s quality of life move forward,” said Joel.

When he isn’t at work or volunteering in the community, Derrick enjoys fitness, writing music, and spending time with family and friends. A songwriter with an appreciation for all genres of music, from folk and pop to rap, he enjoys live music and visiting local jazz clubs.

Spotlight On: Derrick Holman

“I wanted to do something that was meaningful. I wanted to do something that was close to home—I grew up in this area—and I wanted to do something that allowed me to make an impact,” said Derrick Holman, Culinary Program Supervisor at Allie’s Place.

That desire to give back has shaped Derrick’s path both inside and outside of his work at HFH.

Before joining HFH three years ago, Derrick worked in marketing and advertising after earning a degree in sociology from Wesleyan University. While he originally embarked on a career in marketing, he found himself looking for work that would allow him to make a more direct impact in the neighborhood where he grew up. He joined Allie’s Place Family Residence in Soundview as an Outreach Specialist, a role that drew on his marketing experience by connecting families with diverse programming. He later became Program Specialist, supporting initiatives across the residence, and was recently promoted to Culinary Program Supervisor, where he will oversee the daily operations of the Culinary program’s employment and outreach team.

As Program Specialist, Derrick supported many programs throughout the facility, including Family Services, Afterschool & Recreation, and the Culinary Center at Allie’s Place. Whether coordinating events, helping families navigate enrollment, presenting at monthly housing meetings where residents receive housing resources and guidance, or representing Allie’s Place at community resource fairs, Derrick has played an important part in connecting residents to programmatic support across the site.

One of Derrick’s favorite parts of the role is seeing how those programs come together to support the entire family.

“We’ve had families whose children were in the Early Childhood Education program, then they participated in the Culinary program, or their kids are in Afterschool, and then I may be working with them during our housing meetings,” Derrick said. “It’s really important for all of us that we’re serving the entire family.”

For Derrick, that means recognizing that every family’s needs are different and meeting people where they are.

“Understanding that what each person needs is different,” he said. “Being there for people in the ways that they need to be supported, not just in the ways that we want to support them, is probably the most important part.”

That mindset is reflected in the way Derrick approaches his work every day.

“Derrick consistently shows incredible drive and strong organizational skills,” said Jayda Gabriel, Lead Chef Instructor for the Culinary Center at Allie’s Place, a job training and workforce development center that prepares adults for careers in the food and hospitality industry. “He’s always willing to jump in wherever needed and make sure everything is done right. His kindness, dependability, and teamwork truly stand out.”

Julissa Lantigua, Senior Administrator at Allie’s Place, has seen Derrick’s impact across the facility.

“There is no better person to express the services at Allie’s Place than him,” she said. “He knows how to present the programs and the great opportunities that people can take advantage of.”

She said his understanding of each program allows him to anticipate what staff need and support them wherever he can.

Whether supporting a program, assisting a family, or helping organize an event, Julissa said Derrick approaches every task with the same level of care.

Charima Thompson, Director of Family Services at Allie’s Place, has seen that same commitment through Derrick’s support of her department.

“He goes above and beyond,” she said. “Derrick is all over the place—he is helping everybody.”

The same desire to help others extends beyond Derrick’s work at Allie’s Place.

Outside of HFH, he remains active in his community through his local Community Board and other neighborhood initiatives. Having grown up skateboarding, Derrick became involved in an effort to bring the first skate park to Soundview after connecting with local Pastor Joel Grassi, who had already begun building support for the project. Since then, the two have worked alongside local residents, community organizations, elected officials, and Tony Hawk’s The Skatepark Project to help move the effort forward. Derrick hopes that one day children from Allie’s Place will have the opportunity to enjoy the finished skate park.

In addition, through his involvement with various industry organizations, including Together Hospitality NYC and Grassroots Hospitality, Joel helped connect Derrick and the Culinary Center at Allie’s Place to a network of professionals across the food and hospitality industries, opening doors to valuable relationships and resources.

“He’s very genuine, he’s very focused, and he brings the right connections together to help everybody’s quality of life move forward,” said Joel.

When he isn’t at work or volunteering in the community, Derrick enjoys fitness, writing music, and spending time with family and friends. A songwriter with an appreciation for all genres of music, from folk and pop to rap, he enjoys live music and visiting local jazz clubs.

At HFH family residences, Mother’s Day and Father’s Day provided an opportunity to recognize the parents and caregivers who play such an important role in their families. Across our programs, staff organized thoughtful events and activities that brought families together and expressed appreciation for the care and dedication parents show every day.

At Clinton, the Recreation team organized festive waffle parties for both holidays. On Mother’s Day, families enjoyed freshly made waffles and shared what they love most about their moms on a large community whiteboard filled with heartfelt messages. For Father’s Day, families gathered once again for waffles, games, and time to connect, creating a fun and welcoming atmosphere for both parents and kids.

At Allie’s Place, Mother’s Day included gift bags for moms, cupcakes and juice, and a special photo backdrop where families could capture the occasion together. Father’s Day featured a similar gathering with photos, sweet treats, and gift bags presented to dads as a small token of appreciation.

At Saratoga, Mother’s Day was marked with a special family photo event. Moms and their families were invited to dress up and have their portraits taken together. Each family received printed photographs, giving them a lasting keepsake of the day.

At Williamsbridge, mothers were honored during a special luncheon hosted in partnership with Trinity Baptist Church, bringing families together to enjoy a shared meal and recognize the contributions of the mothers in the community.

“I thought I wanted to leave schools. But when I tried something else, I didn’t enjoy it because I wasn’t around kids,” said Sofia Gaston, Education Program Coordinator at Prospect Family Residence. “Then I finally found HFH, and it seemed like something that I would like to do.”

For Sofia Gaston, all roads led back to education. She began her career working at a group home for adolescent girls in New York City and later at a school for children with special needs.

“I’ve always liked working with kids. Even when I was younger, I did a lot of volunteer work. I worked with my church youth group retreats, and that led me to working in a group home and eventually becoming a teacher.”

After getting married, Sofia and her husband moved to Puerto Rico, where she spent nearly 20 years teaching first, second, and third grade. When she eventually returned to New York City, she continued working in school settings as a family coordinator at a charter high school and then as a parent coordinator at a public middle school.

Although Sofia later stepped away to pursue other interests, she found herself missing the work. She felt called back to education when she read about the Education Coordinator role at Prospect on a job search site. This June marks two years with HFH.

“It has been really good working with the kids,” she said. “It’s good to be back in a classroom setting.”

In her current role, Sofia oversees the Afterschool & Recreation program at Prospect. She manages staff, plans events and activities, and ensures that all program requirements are met. She currently works with team members who she says collaborate well and genuinely enjoy working with the kids, something she believes makes a big difference.

Lead Teacher Giovanni Yapor, who has worked with Sofia for about two years, says one of her greatest strengths is the way she connects with the entire Prospect community.

“When Sofia first came, she was curious to see how things ran here. She made it her business to get to know every person and every corner of this building,” he said. “I have seen her become more than comfortable and confident in this role. She truly believes in what we do and always looks for ways to help our students and their families.”

Marisol Santiago, Administrator at Prospect, emphasized Sofia’s team-oriented approach, noting that she actively incorporates staff feedback into the program. She added that she and Sofia share a strong vision for the program and build on each other’s energy and enthusiasm. Sofia’s dedication is clear in her relationships—not only with her coworkers, but also with the kids and their families.

“It feels like I’ve already been working with her for 15 years. We really mesh,” said Marisol. “She has a fantastic relationship with the parents. She comes in with a smile on her face, and you can see with the kids … she generates that positive energy in the program.”

While creating a fun and welcoming environment is key, Sofia also focuses on tailoring programming to meet the needs of each group—considering age, interests, and opportunities for skill-building.

“With every group, it’s a little bit different,” she explained. “Sometimes they don’t know how to play a sport together. They’re used to being alone or just with their sibling. So, we ask, ‘How are we going to work together? How are we going to build community?’ It’s important that they learn something and take something with them from being in the program.”

Her passion is visible across departments, and her coworkers consistently point to her positive energy and commitment.

“She’s excellent at running the Afterschool program,” said Keith Martinez, Housekeeping Supervisor, who helps maintain the program spaces to ensure they are safe, clean, and welcoming for the kids. “She works well with the kids and is very determined. She wants what’s best for them. It’s like she’s taking care of her own kids. There’s always a positive energy when it comes to her.”

According to Saira Andujar, Assistant Administrator at Prospect

“Being a people person really strengthens her in this role because she’s able to connect with the families. Her energy draws people in. They want to know who she is and what the program is about.”

For Sofia, it’s the sense of community that keeps her going, not just the kids and families, but her coworkers as well.

“[Prospect] is in my neighborhood,” she said. “Even when I’m walking around, and I’m not at work, I see the people that work here. It’s nice to see them, and it’s nice to see the kids. It’s nice to be around your community.”

She also finds motivation in the workplace culture itself.

“The people that work here—this is a place that people want to stay,” she said. “I’ve met people who have been here 5, 10, 15 years, and that says something. I like where I work. I enjoy coming here. I enjoy the people I work with, and I enjoy the families I work with.”

Outside of work, Sofia enjoys eating out at restaurants and traveling to new places with her husband of 30 years.

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.