New York Today: An Explosion at Rush Hour
“I was really struck by this idea of us just handing over the food
and thought, ‘What would it look like to do this differently?’ And then I would go to my office and work with refugees and asylees and think, ‘Huh, we can do something different, right now.’”
Ms. Brodie had no background in the food industry aside from a summer spent scooping ice cream
as a teenager, so she enrolled at the Institute of Culinary Education in Lower Manhattan.
[New York Daily News]
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“Suddenly you’re going from having no choices to having choices,
and being asked, ‘How do you put down roots here?’ Which is a new conversation for a lot of our students.”
After the successful run in Red Hook, Ms. Brodie is planning to open a larger culinary school and restaurant in Downtown Brooklyn in February.
In building her philanthropy, Ms. Brodie, who is from Maryland, said she’s “fallen in love with New York.
“I never thought I’d be an entrepreneur,” Ms. Brodie, 27, told us on a recent morning in her apartment in Park Slope, Brooklyn.
