Jessamyn Waldman Rodriguez founded Hot Bread Kitchen in 2007 to give immigrant women the opportunity to demonstrate their culinary expertise and in turn gain more management positions within the food industry. In addition to its many successes and awards, the East Harlem bakery’s output has been as tremendous as it has been diverse, ranging from Sephardic challah to North African m’smen, from tortillas to old-school bialys. Rodriguez is also the chief executive of Hot Bread Kitchen, and has now sold her first cookbook — described as being focused “on global recipes from the immigrant and minority women bakers who work there, showcasing their personal stories and the author’s journey behind the social enterprise” — with Emily Takoudes at Clarkson Potter, slated for publication in fall of 2015. Congrats, all. [Related]
