Annoucements

This summer, Kindred wrapped up our Culinary Arts Boot Camp. It was our first time bringing both baking and cooking into the classroom. Mondays were for baking, Tuesdays for cooking, and by the end, the group was moving confidently between the two. Six weeks in, we watched kids go from cracking their first egg to portioning dough like old pros. Some days were about precision: leveling flour, timing a proof. Other days were about flavor and texture, and a little bit of mess. E

Kindred Bakery BK partnered with P.S. 146 Ann M. Short, an East Harlem public elementary school, to deliver a five-week, once-weekly hands-on baking program. Because the school did not have a dedicated culinary facility, Kindred transformed a traditional classroom into a temporary teaching kitchen. We proved our experiential learning model is as adaptable as it is effective. One of the most significant outcomes was observed by the school’s teachers. They pointed to a student

Makaio has been part of Kindred for almost three years. In that time, he has shown tremendous growth and continues to impress us every year. When he learned that we had to find a new program location, Makaio told me he did not want to have to go out to Long Island for programming. I am not sure why he picked Long Island, but I understood his very valid point. He wanted a program he could reach in his own community. We were not able to stay in Brooklyn because of continued s