My job is my backbone. Everything I own as an immigrant after coming to the U.S. with nothing is because of my job. When I started in 1996, I didn't know if I was going to stay. But things being good, the coworkers, the managers, Local 26, the benefits... and now I've been a hotel worker for 28 years.

I’ve witnessed the transformative power of the Culinary Training Program. Beyond honing culinary skills, it opens doors for aspiring line cooks, providing them with essential knowledge and practical experience. It’s not just about cooking; it’s about creating opportunities and shaping vibrant careers in the hotel industry.

Through a combination of engaging monthly meetings, hands-on practical classes, and immersive on-property job shadowing, I played a role in shaping the next generation of culinary talent through BEST's new Culinary Training Program. By investing in future chefs, we ensure the market continues to deliver exceptional guest experiences, fosters industry growth, and provides skilled professionals with rewarding careers.

Providing access to non-traditional forms of training and education to those who would otherwise not have access will strengthen the hotel industry for years to come. I am excited to see the Culinary Training Program graduates transition into fine hospitality professionals in the future.

We are proud to partner with BEST to provide residents with the education, skills, and training necessary to attain and excel in family-sustaining jobs. We are grateful for their dedication to creating meaningful career pathways for residents and providing a trained, diverse talent pool to meet the labor demands of the city's hospitality employers.