Social Entrepreneur Assignment ENT 200-001

Jessamyn Waldman-Rodriguez

Jessamyn Waldman-Rodriguez is the founder and CEO of Hot Bread Kitchen, an award-winning social enterprise that hires and trains immigrant women to bake artisanal breads that reflect their countries of origin. Since its inception in 2007, she has lead the growth of the organization from a visionary idea to a thriving bakery and workforce development program with her efforts being recognized by renowned social entrepreneurship organizations including: Echoing Green, which selected her from over 1500 social entrepreneurs; the Eileen Fisher Company that awarded her a Grant for Women Entrepreneurs in 2007, the Hitachi Foundation Yoshiyama Award, and Coro, which presented her with their inaugural Alumni Community Leadership Award. Jessamyn holds a MPA from Columbia University and a BA from the University of British Columbia as well as currently teaches social enterprise and capitalization of hybrid ventures at Columbia School of International and Public Affairs. Before starting Hot Bread Kitchen, she gained 10 years of experience in non-government organizations, government, and the United Nations, focusing on human rights, education, and immigration issues. She worked in many places, including the US, Canada, Mexico, Costa Rica, Bosnia, Guatemala, and Chile. Jessamyn also has a Master Baker certificate from the New School University and was the first woman to be hired as a baker at Chef Daniel Boulud’s renowned Restaurant Daniel.
Hot Bread Kitchen
Hot Bread Kitchen combines two of Jessamyn Waldman’s abiding passions: social justice for immigrant women and baking. In background, not only is the majority of immigrants to the U.S. women but their prospects for well-paid careers are far worse than those of men. Limited by domestic responsibilities, less education, lack of language skills, acculturation difficulties, and social isolation, women are at great risk of exploitative work, further perpetuating the vicious cycle of poverty. Hot Bread Kitchen captures lost human capital by bringing women’s traditional bread recipes to market, which builds recognition of the contribution of immigrant communities. Paid training in baking, access to a diverse professional and social network, and a flexible schedule allow women to develop careers that work for them. After six months of training, including English and computer studies, the women are empowered to launch their own enterprises, find jobs in the thriving commercial baking industry, or, at this stage of rapid growth, remain in management roles with Hot Bread Kitchen.
Hot Bread Kitchen increases economic security for foreign-born and low-income women and men by opening access to the billion dollar specialty food industry through culinary workforce and business incubation programs. To help offset the cost of training and to build esteem in the contribution of immigrants, they sell delicious multi-ethnic breads that are inspired by their bakers and the many countries that they come from while making it a priority to use local and organic ingredients. The multi-ethnic breads are sold from Georgia to Maine, in the nations best restaurants, markets and grocery stores, including Whole Foods markets and Union Square Greenmarkets.
In addition to this innovative workforce development program, Hot Bread Kitchen launched and operates a progressive kitchen incubator and micro-enterprise development program catering to early stage food business in Harlem called HBK Incubates.

HBK Incubates helps start-up food businesses scale to sustainable enterprises by providing commercial kitchen space in addition to culinary and business development support. This program is for the ambitious entrepreneur who has outgrown their home kitchen and is ready to formalize and expand their business. The program offers food businesses the opportunity to grow their first 2 to 3 years without the cost of building and equipping their own commercial kitchen by offering commercial kitchen rental at below market rates and support for start-up food businesses that include: * Commercial kitchen training and efficient use of kitchen time * Recipe scale-up * Business and culinary workshops focused on financial preparedness, accounting, sales and marketing, and packaging * Marketing opportunities * Exposure to a vibrant and dynamic entrepreneurial and culinary environment * Partnership opportunities with other incubator businesses
HBK Incubates’ mission is to support the growth and sustainability of start-up food businesses in New York City. Located in Spanish Harlem’s La Marqueta, they are committed to creating jobs in the local community, revitalizing this historic space and meeting demand for local food products.

Along with HBK Incubates, HBK’s newest LIFE Program strives to make business ownership more accessible to all New Yorkers for Low Income Food Entrepreneurs. Made possible by the generous donation of Citibank and the ongoing support of members of the New York City Council, the LIFE Program provides financial coverage for start-up costs and substantially subsidized kitchen rates for women and men who have been selling food informally (from home, on the streets, catering, etc.) and are ready to formalize and grow their business. Participants receive financial support to cover the costs of business incorporation, insurance and licensing costs as well as, English as a Second Language and Financial Literacy instruction.

RESOURCES:

www.hotbreadkitchen.org

http://www.echoinggreen.org/fellows/jessamyn-waldman-rodriguez

http://www.sipa.columbia.edu/academics/directory/jjw2018-fac.html

http://harlemworldmag.com/2012/08/22/hot-bread-kitchen-founder-opens-retail-store-to-complement-nonprofit-bakery-business-incubator/#more-60289