Shamell (second from the right) with TSC’s Programs team at Grand St. Settlement’s Taste of the Lower East Side 2024
Meet Shamell Santana, SONYC Program Director at NEST+M, Grand St. Settlement–one of our long-term partners and dedicated program site members. Shamell has helped facilitate many of our Work-Based Learning programs and has provided translations for our Spanish-speaking teen students, creating a safe space for our participants to flourish in the classroom. Get to know Shamell in this interview as she discusses her experiences in the classroom with our participants and the growth she has witnessed in our students as they pave the way for their professional development.
Q: Can you share a bit about your background and how it connects to your current work?
I was born in the Dominican Republic, raised in Harlem, and later found my way to the Lower East Side. My background is in dramatic arts/theater, but my passion for youth work led me to shift my career path. I even pursued a master’s in psychology, and now I’m considering a doctorate in school psychology. My journey from entertainment to education has been full of learning experiences that I bring into my work every day.
Q: What has been your experience with The Sylvia Center, and how has it influenced your work?
My time with The Sylvia Center has been truly inspiring. Seeing the students’ growth and working with the supportive staff helped me gain perspective on both a personal and professional level. The skills I developed there–adaptability and mentorship–are transferable and continue to shape my approach to working with youth.
Q: Why is it important to expose students to different career paths in the culinary world?
Many students initially think cooking classes only lead to becoming a chef, but there’s so much more—event planning, food styling and even table decoration or working with set design! I remember one student discovering her passion for table settings, and it was exciting to see her consider it as a career path. Opening up these possibilities helps students envision diverse futures in the culinary industry.
Q: What impact do culinary programs have on students’ confidence and skills?
The transformation is incredible. Students who were once afraid to use knives become confident in their cooking abilities. The Sylvia Center’s Chef Educators create a nurturing environment, instilling trust and encouraging growth. These programs don’t just teach cooking: they build life skills that translate into confidence and career readiness.
Q: How do you create a sense of belonging in these programs?
Feeling included is key to student success. At The Sylvia Center, the Chef Educators did a fantastic job of making students feel like they belonged, even through language barriers. I’ve learned that visual aids and demonstrations are powerful tools to bridge gaps and foster inclusivity.
Q: Can you share a success story of a student whose confidence grew through these programs?
One student, Ricardo, stands out. He was initially very shy, but through our encouragement and the supportive environment, he became more confident and proactive. Eventually he even secured a job with one of TSC Culinary Council members, Chef Jae Lee! Ricardo assisted Chef Jae at the Taste of the Lower East Side event with Grand St. Settlement. That’s the kind of real impact these programs can have on young people’s futures.
Q: What are some favorite recipes from one of our classes?
I love the hot chocolate, and the coconut veggie curry! They’re now staples in my own kitchen. I also enjoyed the peppermint hot chocolate—surprisingly, despite not usually liking peppermint and chocolate together! TSC makes sure recipes are adaptable and cater to students’ tastes while keeping them healthy.
Q: How do you ensure accessibility and inclusivity in these programs?
Language barriers can be a challenge, but we focus on making materials available in different languages and using visual aids. It’s crucial that students feel included and comfortable.
Q: Any final thoughts on your work with students?
It all comes down to creating opportunities and fostering confidence. Whether it’s through culinary programs or broader educational initiatives, I want to continue helping young people realize their potential and explore career paths they may have never considered before.
