Allie’s Place Center for Culinary Education & Employment recently hosted an enriching seminar led by Ashley Bradford, Kimmy Wade, and Brianna Levy of Together Hospitality NYC (THNYC), which selected the Culinary Center as their Social Impact Partner for 2024 earlier this year. The event provided culinary students and graduates with an in-depth understanding of restaurant operations and hospitality services.
Ashley Bradford, a seasoned food service equipment supplier with Singer and former restaurant operator, along with Kimmy Wade, an experienced culinary operations consultant with LRA Hospitality and former restaurant manager, delivered an engaging presentation that covered everything from table setting to the fundamentals of culinary entrepreneurship and dining room service.
“The most valuable insight I gained from the seminar is that not everywhere will operate the same, but once you reach a certain level, you gain the skills to adapt and pivot to new systems almost seamlessly,” said Alec, a graduate of the culinary program and current culinary intern.
“I was inspired that they were not shy about discussing their humble beginnings,” Alec added. “Some of them did not have anything related to the culinary field on their mind [when they started], but they saw an opportunity and went with it, and years later they’re able to talk about how it worked for them.”
Director of Culinary Education Gabriel Rodriguez and Lead Chef Instructor Gregorio Pedroza also contributed their expertise, sharing insights from their extensive experience in hospitality and culinary fields. The seminar was further sweetened by delicious treats prepared by Chef Jayda Gabriel, including macadamia nut cookies and almond pastries.
This event served as a perfect introduction to the upcoming Hospitality program at Allie’s Place, set to launch this Fall. The comprehensive program will cover various aspects of restaurant operations, from the flow of a restaurant and the roles of FOH (Front of House) and BOH (Back of House) employees to best practices in customer service and common food industry lingo. The class will also give students hands-on experience mastering the steps of service, setting up standard tables, and learning how to hold multiple plates and carry drink trays.
Providing access to guest speakers and chefs who can share their professional and personal experience enhances the Center’s training, giving students a well-rounded understanding of the hospitality industry.
