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.

Angelica Vega first arrived at Allie’s Place Center for Culinary Education & Employment after seeing an advertisement for the Center displayed on a city bus. She had years of experience managing fast food restaurants—including McDonald’s, Checkers, and several mall-based eateries—but she knew she wanted something more hands-on in the culinary world.

“I actually sent [the ad] to my brother because he is a Pastry Chef, but then I thought ‘I will try it and see,’” Angelica said.

Angelica began taking classes in early 2024 and quickly stood out to the Culinary Team for her curiosity, attention to detail, and strong leadership. With encouragement from Chef Jayda Gabriel, she became an intern in March 2025.

“She has an eye for detail, and she follows direction really well,” said Jayda. “She asks a lot of questions, is very helpful, and kind.”

As an intern, Angelica helps stock the kitchen, organize supplies, and “meez” out recipes—kitchen slang for mise en place, which refers to prepping ingredients and tools before cooking begins. She also supports students during class, stepping in to assist or correct when needed.

“If the students are hesitant about asking me something, they will ask her,” said Jayda. “She is a good mentor and critical thinker. I don’t have to worry about her—she is independent, and she has a lot of confidence in what she is doing.”

Angelica’s interest in cooking began at home, rooted in a desire to cook healthier meals for her son.

“I think having a kid got me into culinary. Wanting my son to eat healthier, and having the best options for him, made me want to explore cooking, and that’s what kind of opened the door. I love cooking in general—it brings me joy,” she said.

While Angelica originally enrolled to gain knowledge and experience, the internship is helping her move toward her long-term goal.

“My cooking has definitely developed in the past year. Cooking at home has been a lot easier … I know the tricks and techniques to make it much more efficient. I learn a lot here, and I like the way they teach. They make it fun and interesting,” she said. “I want to have my own business, so I was hoping that I could find what I really want to do here—my passion, my niche.”

She has also brought what she has learned back home to her three-year-old son so they can spend time together cooking building family traditions.

“My son is learning with me. He loves watching me cook,” she said. “Now my son looks forward to making breakfast with me every morning. It’s a tradition now.”

As a student, Angelica enjoyed classes on Asian cuisine—Japanese, Korean, and Chinese, but Pastry quickly became a favorite.

“I really just love everything about it. It is very tedious, but I seem to get it when it comes to Pastry,” she said.

Chef Jayda, who sees a lot of herself in Angelica, has been especially impressed by her growth.

“At this rate, I see her going far. With the type of skill and craft she has learned here, coupled with her managerial brain, I think that will take her far.”

“I just really love this place. They are so welcoming,” said Angelica. “I am so happy every day I come here [for] my internship. It makes my day.”

Allie’s Place Early Ed celebrated a full week of festive fun. From crazy hat day to cozy pajama day—the kids went all out for their holiday spirit week. They also crafted handmade ornament picture frames to bring the cheer to their families.

Allie’s Place Family Residence gathered for a jolly holiday event hosted by RAP4Bronx—families connected over hot chocolate and colorful crafts, and kids received special surprises.

Council Member Amanda Farías visited Allie’s Place to deliver winter coats to the families—spreading warmth and cheer to the community during the holiday season.

MLB Store NYC brightened the holiday season for the 88 families living at Clinton Family Residence.

The Prospect Panthers decked the halls of the Afterschool & Rec room with a class tree and had a jingle-ball dancing it out to classic holiday jams during a pajama party.

Saratoga Early Ed transformed into a winter wonderland as families joined in for a hot chocolate extravaganza. Kids and parents mingled, danced to holiday tunes, and got creative at the hot chocolate assembling station—excitedly filling their warm cups with fun toppings.

Saratoga Afterschool lit up the holiday season with a tree lighting extravaganza. The Afterschool kids were joined by their families to kick off the season with caroling around the twinkling lights. The 1906 Project in Queens invited kids of all ages for a festive dinner and treats, the kids received surprises from holiday elves, and the evening finished off on a jolly note with a live magic performance.