Who We Are
WE’RE A NEW YORK CITY-BASED NON-PROFIT
PROVIDING PUBLIC HIGH SCHOOL STUDENTS WITH THE KNOWLEDGE, SKILLS, AND NETWORK THEY NEED TO TRANSFORM THEIR FUTURES.
Most of the students we work with live in underserved communities. New York’s worldclass hospitality industry is at their doorstep, but they have far too little access to the professional opportunities it offers.
At FEF, we’re changing that. We host a range of programs that connect students with industry leaders, invite them into the city’s most acclaimed eateries, and provide handson training experiences.
Each year, setting them up for success in diverse fields. FEF alumni have gone on to thrive in top-tier hospitality and culinary higher education programs, prestigious NYC spaces, leading media marketing roles, and more.
Our work creates pathways to life-changing careers while fostering confidence and connection. Because hospitality is about service to others—and this is how we serve our community.
LETTER EXECUTIVE
Danielle Beam, Ed. D. FROM OUR DIRECTOR
Dear FEF Community,
2025 has tested our strength, our certainty, and our access to financial support. And still - through uncertainty, shifting economies, and national unrest - our community has continued to rise up for our mission.
This year, we faced significant fundraising challenges, as did so many of our sister organizations doing critical work in New York and beyond. We were fortunate to have a number of corporate partners who believe in our mission and helped carry us through this difficult chapter. But more than any grant or gift, it was the resilience of our students and their eagerness to learn, grow, and rise that truly fueled our mission.
This year we reached more students through programming than ever before. It’s a bittersweet milestone for us: it reveals the growing demand for professional development and critical life skills for NYC youth and the opportunities we provide, while the external environment makes it harder to meet that demand.
Despite these challenges, we met our goal of refining programs to be more than just pathways to employment - they’ve become a foundation of longterm employability appeal. We strengthened our program curriculum to prioritize transferable skills, self efficacy, and hospitality as a foundation for professional success. Students walked away with more than a resume and job experience - they gained self-awareness, confidence, and the ability to thrive in any room they enter None of this would have been possible without our collective stakeholders. To the students who continue to show up with energy and openness - we do this all for you. To the school faculty and administrators who advocate for their success every day, we are grateful for your partnership. To the industry leaders, sponsors, board and advisory board members, thank you for your faith in our vision and your commitment to push it forward - making room for us at the table. And to the FEF staff, your dedication and heart continue to make the impossible happen.
As we look toward 2026, we know the road ahead won’t be easy. We also know the power of our community when we rally behind a mission. We invite you to join us - to grow with us, build with us, and help provide even more young New Yorkers with the tools, networks, and confidence they need to succeed. Because at FEF, hospitality isn’t just an industry - it’s a mindset, a superpower, and a pathway to equity
With gratitude and hope, Dr. Danielle Beam
03
05-06 17-18 07-16 19-20 21-22 23-24 25-26
LETTER FROM OUR EXECUTIVE DIRECTOR
OUR IMPACT, 2024-2025
WHAT WE DO: OUR PROGRAMS, SUMMER SESSIONS & COMPETITIONS
Dine Out
Visiting Industry Professionals (VIP)
Workforce Development
Internships
Pass the Spatula
School Grounds
Summer Sessions
Competitions
ALUMNI & SCHOLARSHIPS IN THE SPOTLIGHT
FINANCIALS & FUNDRAISING
OUR NETWORK OUR TEAM
Who We Serve
PROCUREMENT AND DISTRIBUTION
ENTERTAINMENT
EVENT PRODUCTION
FINANCIAL SERVICES
FOOD MEDIA PRODUCTION
HOSPITALITY HR AND OPERATIONS
HOTEL GROUPS
NON-PROFIT
POST-SECONDARY EDUCATION
SPORTS HOSPITALITY
SOCIAL MEDIA AND MARKETING CULINARY
TECHNOLOGY
RESTAURANT GROUPS
What We Do
Our programs blend classroom learning, hands-on experience, and mentorship, empowering students with the capabilities, supportive network, and confidence they need to reach their full potential.
It’s not just about connecting them to a rewarding career in hospitality, though we often do. It’s about setting students up for success, no matter what they choose to pursue.
The ingredients for a successful career in hospitality—compassion, creativity, collaboration, and critical thinking—are the same as those for success in life.
And experience in the industry builds the practical skills, confidence, and connections that open the door to diverse and rewarding career opportunities, both within and outside of the industry.
They’re the attributes of strong leaders. Engaged community members. Trusted teammates. And happy, confident, thriving young adults.
Our Programs
Program:
Dine Out
Students attend three workshops facilitated by FEF staff as they begin to develop professional networking skills. They refine elevator pitches, practice professional email communication, and learn dining etiquette. This prepares them for an evening of fine dining across the city with industry leaders.
and Eder Montero, Owners 01/ La Vara 02/ St. Julivert Fisherie 03/ Txikito
Students Participated Workshops per Session (3 Total Sessions/Year)
Participating Schools Highlight from Surveys
Food and Finance High School
High School of Hospitality Management
Francis Lewis High School
95% of students said they had a better understanding of networking and dining etiquette
01/
02/
Cecchi’s
Clay
Bowery Restaurant Group
Cookshop
Rosie’s
Shukette
Shuka
Vic’s
Dinex Restaurant Group
Bar Boulud
Grovehouse Restaurant Group
Lilia
Misi
One White Street
Tao Garoup Hospitality
Tao Downtown
Program: Visiting Industry Professionals (VIP)
Donuts with Chef Brian Lance
Cavatelli Aglio e Olio with Chef Jacob Siwak of Forsythia
Scallion Pancakes with Chef Isabel Lee of Forsyth Fire Escape
Focaccia & Flour Milling with Joshua Pickens of Ole & Steen
Program: Workforce Development
This semester-long job training and workforce development course delivers the skills and experience necessary to navigate a competitive career landscape. Students cover resume-building, interview preparation, HR review processes, and goal mapping for life after graduation. The content explores industry topics from traditional culinary roles, operations, business, service, marketing and media, and logistics. Select students who complete this course are eligible for internships.
Participating Schools
Guests: Student Feedback:
Students were introduced to professionals from across industries during their class time.
01/ Tilit
02/ Peels
03/ Jose Andres Group
04/ USHG
05/ Becca
06/ Joe Coffee
07/ Warner Bros. Discovery/ Food Network
Students
Completed a minimum of 80 hours of Workforce Development and Job Training Courses
+294% Increase in unique participants
They offered me a job last week. I was a prep cook, and recently the Chef complimented me on my work. and mentioned that he would be happy to have me stay on as staff. I felt really good about the compliment because I thought I was slower in the kitchen than I was, but apparently, I’ve been doing great. I feel more confident about my capabilities. I feel empowered to work in different kitchens now and try my hand at different things.
I’ve been able to communicate with strangers more. I was a bit more reserved, especially since COVID, but since this is my first job, I haven’t had to communicate in this way in a new space. I’m more comfortable speaking with people and making new friends because of this opportunity
I really enjoyed my experience. I learned a lot from class, like resume building, mock interviews, and the difference between casual and professional attire. Writing a cover letter was something new, and I appreciated learning about it as well. The guests were great! I loved learning about how coffee was made from Joe Coffee. I think this program is necessary for students like me.
Students Participated Hours Completed in PTS Workshops Workshops
Summer Sessions
Tao Hospitality Group
About:
Participants rotated through different kitchen stations, such as prep, line, and pastry. The program provided insight into various career pathways, including opportunities in restaurants, catering, hospitality, food media, and culinary education.
Food Network Kitchen
About:
A 3-day program preparing diverse young people for food industry careers, including food media and culinary production. As a pre-semester bootcamp for the Workforce Development course, it provided students with hands-on training, guest speakers, workshops by the Food Network team, and a final competition.
3 13 53 97%
01 02 03 5 8
Food and Finance High School Camp
About:
Food and Finance High School (FFHS) students participated in an exclusive week-long summer intensive. It was designed to build excitement for their high school culinary experience while providing a first look at the opportunities available through careers in culinary and hospitality.
Colavita Culinary Challenge
10 20 3
Teams Student Participants Final Teams (2 from FFHS, 1 from HSHM)
Judges:
Marc Murphy, Amanda Freitag, Tess Sinatro
Winners: Site:
Team Bewitched
Malacai A. & Ashley P. (Juniors at Food and Finance High School)
The
Prize:
$ 2.5K
Institute of Culinary Education
Winning Dish
Shrimp Ceviche, Crispy Polenta, Olive Oil Polenta, Balsamic Vinegar Pearls
Scholarship Each 6-day all-expenses-paid trip to Italy (Rome, Perugia, Termoli, Agnone)
Hello Fresh Challenge
25 Participants
From STEAM High School competed in a Chopped-inspired, fast-paced team culinary challenge. The event was judged by a panel from HelloFresh.
Judges:
Michelle Olson
Senior Culinary Development Manager, HelloFresh
Scott Fairbanks
Associate Director of Culinary Innovation, HelloFresh
Shindy Lu
Head of Operations, HelloFresh
Nicole Merino
Current Job Title Sous Chef, Next Door
Company Wegmans
College/Graduation Year The Culinary Institute of America, Class of 2019
Major/Program Associate Degree in Occupational Studies, Culinary Arts
Dream Job?
Favorite FEF Experience?
How Did FEF Impact You?
Culinary Training & Development Manager, or a role where I can mentor and build strong kitchen teams while shaping the next generation of hospitality professionals.
Leading a class during Career Day. It was a full-circle moment to return as a mentor and speak to students who are now walking the same path I once did. Sharing my journey and seeing their excitement reminded me why I’m so passionate about this industry.
FEF gave me the foundational support, exposure, and confidence I needed to not only thrive in culinary school but also to take up space in real restaurant kitchens. The mentorship I received through FEF shaped how I lead and give back today it’s the reason I continue to stay involved and uplift others coming up behind me.
The mentorship I received through FEF shaped how I lead and give back today; it’s the reason I continue to stay involved and uplift others coming up behind me.
- Nicole Merino
Nylah White
Current Job Title: Student
College/Graduation Year: The Culinary Institute of New York @ Monroe University (2026)
Major/Program Hospitality Managment (recently received Associate Degree in Baking and Pastry Arts)
Dream Job?
Favorite FEF Experience?
I’d like to be an entrepreneur in the Hospitality Managment industry. I want to open my own tea shop offering a fast casual style service in the morning, and a sit-down “High Tea” experience in the afternoons.
Hydroponics internship with the late Dr. Warner. I found doing water chemistry and plant propagation for Cornell research very inspiring and worthwhile, because as a kid I always had in interest in botany and science.
How Did FEF Impact You? FEF has provided me with support economically through scholarships but also emotional through the relationships formed and fostered over years. FEF is my forever family, a reliable and consistent network that I continue to rely on within my extended education.
FEF is my forever family, a reliable and consistent network that I continue to rely on within my extended education.
- Nylah White
Scholarships
FEF supported 43 students from 3 schools (FFHS, HSHM, AOHT) with
Award-Winning Internship Experience
Our incredible students were featured in the Telly Award-winning (46th Season) sizzle reel, highlighting the Food Network Kitchen Intern Immersion Program. These talented students had the unique opportunity to delve deeply into the world of production, media, and the culinary industry through hands-on experience during a 3-day internship intensive.
Cherry Bombe Power List
Our Executive Director, Dr. Danielle Beam, was recognized in Cherry Bombe’s 2025 Power List – celebrating the women who make the culinary world more interesting, inspiring, + innovative!
Chip Wade sponsored Celebrate Black Leadership in Hospitality 2025 at NYU
Invited by Advisory Board Co-Chair, Dana Beninati, 10 student participants joined the inaugural gathering of what will become an annual tradition during Black History Month, bringing together hospitality students, industry professionals, and business leaders to highlight the many paths to success in the hospitality field.
Welcome Conference 2024
15 students joined 3 professional development workshops run by Billy Peelle and Lindsey Peckham, leading up to the Welcome Conference: a yearly event where dining room professionals share ideas, inspire one another, and connect to form a community.
We are excited to celebrate FEF Alumni Chayil Hyland as the firstever college student to speak at the event:
FEF student Adam Cyrus Farmer won a personal meeting and lunch with Chip Wade after this event.
FY25*
Operating expenses FY25*
Cost per Student Served in FY25: $1,518
Asahi Pompey
Head of Corporate Engagement
Chair
Missy Robbins Chef, Restaurateur & Cookbook Author, Grovehouse Hospitality
Suri Kasirer President, Kasirer LLC
Thank You
Chefs:
Chef Bun Cheam – Red Hook Tavern
Chef Lena Ciardullo – Union Square Cafe
Chef Michelle Doll Olson – HelloFresh
Chef Scott Fairbanks – HelloFresh
Chef Amanda Freitag – Celebrity Chef
Chef Jazmin Johnson – Nostalgia Kitchen
Chef Minwoo Jung – Private Chef
Chef Vera Kaltinick – Private Chef
Chef Brian Lance – Private Chef
Chef Isabel Lee – Forsyth Fire Escape
Chef Marc Murphy – Celebrity Chef
Industry Professionals:
Mohammed Abdulla, Godiyaco
Inés Anguiano, Bon Appétit
Diana Allan, Institute of Culinary Education
Michael Cecchi Azzolina
Kimberlin Bolton, Warner Bros. Discovery
Isabella Benson, Tao Hospitality Group
Matthew Bentley
Dana Beninati, Dine with Dana
Lily Chin, Essex Market
Erica Cantley, Maître d’ Diaries
Channing Centeno
Weiyun Chun, Midnight Project
Giovanni Colavita, Colavita
Kelly Feteira, Colavita
Alex Delany, Everything Good in NYC
Aaron Diener, MM Studios
Kerry Diamond, Cherry Bombe
Elvir Dzananovic, The Dinex Group
Edwardo Menzano, The Dinex Group
Jessica Schwartz, The Dinex Group
Chip Wade, Union Square Hospitality Group
Susan Klapper, Klapper Legacy Fund
Harry Seherr-Thoss
Lori Kresse, Virtuoso
Yoni Kintzer, Union Capital Associates, LP
Jordan Korn, Jose Andres Group
Suri Kasirer, Kasirer
Alex Kean, Merge
Jenny Goodman, Tilit
Keri Gould, Aficionado Coffee
Chris Giacalone, Levy Restaurants
Jenny Macksamie, Becca
Andrea Needell Matteliano, Clay
Chef Ayesha Nurdjaja – Bowery Group
Chef Leonardo Palazzo – Eataly
Chef Eunjo Park – Private Chef
Chef Kelley Pittman – Leon’s
Chef Alex Raij – Txikito, St. Julivert Fisherie, La Vara
Chef Anthony Ricco – William Vale Hotel
Chef Missy Robbins – Grovehouse
Chef Jacob Siwak – Forsythia
Chef Anthony Trabasas – One White Street
Chef Will Unseld – Fini Pizza
David Mechlowicz, Warner Bros. Discovery
Manuela Mejia, manuelamejia.com
Hetty Lui McKinnon, author
Stacey Mei Yan Fong, author
Stephen Martino, USHG
Rachel Silverman, Headway
Micaela Linder, The Fortune Society
Emma Searles, C. O’Neil Productions
Cathleen O’Neil, C. O’Neil Productions
Ben Nelson, Marriott International
Phoebe Ng, Peels
Billy Peelle, Unreasonable Hospitality
Lindsay Peckham, Unreasonable Hospitality
Lillian Pinheiro, PKF Hospitality LLC
Kareem “Mr. Bake” Queeman, Monroe University
Patricia Revuelta, Founders Table Restaurant Group
Jonathan Rubinstein, Joe Coffee
Erika Hurtado-Valentino
Rachel Hodes, Slingshot
Jessica Schwartz, The Dinex Group
Shindy Lu, HelloFresh
Supatida Sutiratana, Midnight Project
Judy Tepperberg, Tao Hospitality Group
Roger Turgeon
Sophia Minucci, Starbucks
Tessa Sinatro, food media influencer
Nikita Gupta, Meta
Evan Cunningham, Phil’s Finest
Christopher Morocco, Bon Appétit
Kate Kassin, Bon Appétit
Shohei Miyajima, Dashi Okume
Euan Lampitt, Warner Bros. Discovery
To Our Partners for Your Support
A Chance Fund • Walentas Foundation • Walter Reade Foundation • Klapper Legacy Fund The Marc Haas Foundation
s David Solomon • Bruce Beal Jr. • Philip DeSantis • Brian Lee • William Fisher
Joshua Easterly • Kyra Burner • Justin Gmelich • Billy Durney • Jehan Ilahi
Rashid Johnson • Joey Levin • Rich Torrisi • Robert Dennish & Charles Porch
Robert Bohr & Jordan Salcito • Andrew Mathias • Steve Voudouris • Jacob Poliskin
Izvor Zivkovic • Vivek Bantwal • Jameson Schriber • Mary Solomon • Danny Meyer • Cameron Lewis • Rhonda Powell
Thank You
