NEW ROCHELLE, NY (September 19, 2025) — The Boys & Girls Club of New Rochelle celebrated 34 graduates of its inaugural Culinary Career Track Program at the Club’s Remington Clubhouse.
The program, launched this summer with support from the Mariano Rivera Save 653 Foundation and Oaktree Education, equips young people with technical training and professional skills to prepare for culinary and hospitality careers.
“Vital initiatives such as our Culinary Career Track Program give Club youths well-rounded tools to succeed in both their careers and their lives,” said Becky Mazzanobile, CEO of Boys & Girls Club of New Rochelle. “The comprehensive training combines hands-on lessons with career development skills, igniting a passion for cooking, prepping them for eventual entry into the workforce and creating skills-based opportunities that will support our eager participants well beyond the kitchen.”
“This program brought me back to the passion I had for cooking,” said participant Tyleek Saunders. “Being in the kitchen again reminded me why I love it and gave me a new sense of purpose.”
Over 10 weeks, participants engaged in hands-on training led by Head Chef Ralph Jeansimon of Alvin & Friends Restaurant in New Rochelle and Chef Georges Aine, with support from Joseph Monaco of Oaktree Education.
As a program partner, Oaktree provided chefs, mentors and coordinated field experiences. A vocational culinary organization specializing in professional kitchen training and hospitality excellence, Oaktree connected classroom instruction with real-world best practices.
Students rotated through small-group instruction in food preparation, safety, teamwork and presentation, with additional field experiences at Oaktree’s vocational school and at Alvin & Friends, where they prepared and served meals to customers.
One student, Ixel Meraz, exemplified the impact of the program during a field experience at Alvin & Friends Restaurant. On Wednesday, Aug. 20, Meraz impressed both the kitchen staff and front-of-house team with his professionalism, enthusiasm and collaborative spirit. His work ethic and natural ability to engage with others left such a strong impression that owner Alvin personally offered him a position on the spot.
The program also included a structured hospitality and workforce readiness curriculum created by Boys & Girls Club Program Manager Ajee’ Davis-Burley and facilitated by instructor Mariyam Muhammad. Sessions emphasized resume development, interview preparation, financial literacy, professional attire and workplace communication.
Participants also completed the nationally recognized ServSafe Food Handler Certification program, a credential that strengthens employability across restaurants and food service establishments.
The program was made possible through the support of the Mariano Rivera Save 653 Foundation, whose commitment to workforce development continues to expand opportunities for emerging adults in New Rochelle.
As part of its collaboration with Boys & Girls Club of New Rochelle, the Foundation is building innovative career pathways for youth from under-resourced backgrounds, with the goal of serving more than 800 young people over the next three years in a variety of disciplines that include law enforcement and digital printing.
Rivera was inducted into the National Baseball Hall of Fame for his elite accomplishments during his 19 years with the New York Yankees.
“We are so proud of this latest cohort of graduates, and our entire program with the Boys & Girls Club,” said Hallie Lorber, Executive Director for the Mariano Rivera Save 653 Foundation. “Mariano had 652 saves during his Major League Baseball career, but this work is Mariano’s greatest save yet! We are thrilled to help so many students build bright professional futures.”
Davis-Burley emphasized the holistic approach and personal impact of the culinary program. “The Culinary Career Track Program was about more than cooking,” she said. “Participants built resumes, practiced interviews and strengthened their communication skills — experiences that prepare them for success in any career path.”
Chef Jeansimon, who has more than 20 years of experience specializing in Caribbean cuisine, reflected on the students’ journey.
“Hands-on learning gave participants the chance to build confidence while developing their skills,” he said. “Cooking requires constant adjustment, and these students learned how to adapt. That lesson that will serve them throughout their futures.”
New York State Sen. Nathalia Fernandez, who attended the graduation, commended the program’s impact. “The Boys & Girls Club of New Rochelle and the Mariano Rivera Save 653 Foundation are giving young people meaningful pathways into the workforce, and culinary graduates reflect the talent and determination in our community,” she said. “I congratulate them on this achievement.”
State Sen. Shelley Mayer, Chairwoman of Senate’s Education Committee, emphasized the value of hands-on experiences. “This program gives young people the chance to explore a career, gain confidence and build lasting skills,” she said. “Opportunities like this allow students to discover what they love and prepare for a successful future.”
“The Culinary Career Track Program gave young people valuable workforce skills while also teaching them how to work as a team and learn from professionals,” said Terry Clements, a member of the Westchester County Board of Legislators. “It is an investment in their future and in our community.”
New Rochelle Police Commissioner Neil Reynolds shared his perspective on the program’s impact when addressing the graduates. “The confidence and resilience these young people showed throughout the program will carry into every aspect of their lives,” he said. “The lessons they gained here extend far beyond the kitchen.”
“Our goal was to introduce students to the fundamentals of culinary arts while emphasizing teamwork and confidence,” said Monaco. “Over 10 weeks, they not only gained technical knowledge but also discovered what they are capable of achieving.”
“This experience gave me the chance to discover who I am in the kitchen and build lasting connections with my team,” added participant Daniela Pulido.
The inaugural graduating class includes Cameron Mack, Cesar Vargas, Jacob Calvin, Amira Sabree, Tahjae Williams, Asia Jackson, Jasir Cooper, Summer Cooper, Karmina Alvarez, Jose Rivas, Jonyce Ludvig, Tyleek Saunders, Mia Mendoza, Jordyn Thomas, Alexandra Valencia, Kathleen Ramirez, Izabella Oliveros, Caroline Pulido, Ixel Meraz, Marla Dume, Gregory Smith, Victoria Ramirez, Julia Nweke, Valeria Grandez Pelaez, Daniela Pulido, Amaya Velez, Rosalind Augustin, Malika Dume and Kapey Joseph.
Certificates of participation were awarded to Jeremiah Lucre-Valentin, Chais Garrick, Kathleen Ramirez and Lance Milton.
For 95 years, Boys & Girls Club of New Rochelle has been an integral part of the community, offering quality, achievement-driven programming encompassing academics, mental wellness, fitness, leadership and civics. Today, it is one of Westchester County’s largest nonprofits and a leader in youth development, serving over 10,000 youths annually at 12 school sites and two clubhouses.
Boys & Girls Club of New Rochelle’s impactful before-school, after-school, elective, and summer offerings empower members to excel in school, become good citizens, and lead healthy, productive lives while effectively bridging the gap between school and home.
Boys & Girls Club of New Rochelle is proud to be affiliated with Boys & Girls Club of America, widely considered as both the leading youth organization and among the top nonprofits in the United States.
This article was drafted with the aid of Grok, an AI tool by xAI, under the direction and editing of Robert Cox to ensure accuracy and adherence to journalistic standards.