We love all holidays and celebrations here at Great Performances, but there’s really nothing quite as special as celebrating the moms in our lives! With Covid restrictions being lifted and warmer weather coming, we hope you’ll be able to celebrate with your loved ones in person this Mother’s Day weekend.
We’ve rounded up some great activities for you to enjoy with the moms in your life. You can head upstate to the First Annual Women in Food and Farming Festival at Stone Ridge Orchards; head to the Bronx to enjoy the jewel that is Wave Hill and their annual Mother’s Day celebration — this year, as a picnic on the lawn; or enjoy a picnic meal outdoors at Brooklyn Museum or to take home.
Our venue partners are also sharing special Mother’s Day packages. Picnic on the lawns of Wave Hill, an idyllic garden in The Bronx, or pick up a basket at Brooklyn Museum and enjoy al fresco dining.
Looking for something a little different? The First Annual Women in Food and Farming Festival takes place on Saturday, May 8 at Stone Ridge Orchard a quick two-hour drive from New York City. It’s the perfect way to celebrate mom and women as you explore the outdoor market – and perhaps pick up some goodies for Sunday!
Mother’s Day in Brooklyn
Mother’s Day Picnic at the Brooklyn Museum
Sunday, May 9 from 11:00 am – 4:00 pm
Custom picnics are available for pick up from 11-4 pm at the Brooklyn Museum Food Truck, located in front of the museum. Bring a blanket, and enjoy your lunch in the sculpture garden, or near by Prospect Park. Each picnic includes your complete meal, cutlery and bottled water.
Mother’s Day in the Bronx
Mother’s Day Picnic at Wave Hill
Sunday, May 9 from 11:00 am – 3:00 pm
This year, Mother’s Day and our traditional Mother’s Day picnic are so very welcome! In addition to the opportunity to start your morning at the Family Art Project, or join our first Garden Highlights Walk in the afternoon, we invite you to enjoy a custom Mother’s Day picnic provided by Wave Hill exclusive caterer Great Performances. Be sure to make your reservations now for whatever menu of events you’d like to share with Mom. May we suggest you cap off the day with a browse in The Shop at Wave Hill? We think Mom will be grateful!
Mother’s Day Weekend Upstate
First Annual Women in Food and Farming Festival
Outdoor Market at Stone Ridge Orchards
Saturday, May 8 from 11:00 am – 4:00 pm
Location: Stone Ridge Orchards, Stone Ridge, NY
Ticket Information: Tickets must be purchased in advance
REFLECTIONS ON THE YEAR AND ANTICIPATING THE RETURN OF EVENTS
by Brian Hanley
2020 was an unprecedented year, and each day brought on new uncertainties. But, throughout all the ups and the downs, the afternoon of June 28, 2020 is a day that stands out in my mind the most. It was the date that the annual New York City Pride Parade was scheduled to take place, and it was an especially hot and humid summer afternoon in New York. During any year prior, the city’s streets would have been filled with thousands of supporters and proud members of the LGBTQIA community. But this year was different. There was no parade to march in; no large gatherings to attend; and no clear answer as to what the future of parades and events would look like.
I spent that afternoon walking all the way from the Upper West Side to the Stonewall Inn, and I recall feeling so many emotions. It had been months since I had seen many of my loved ones, and exciting weekends spent at parades, weddings and events seemed like a distant memory.
As I made my way downtown, so many thoughts ran through my mind. “Will there ever be a Pride parage again?”; “Will people even want to gather in groups once this all ends?” …The questions kept coming, but I did not have an answer to any of them.
As I arrived at the West Village, I immediately recognized the masked faces of my two friends, Andrew, and Kyle. Coincidentally, they had the same idea that afternoon to walk to Stonewall; a landmark that is so important to the history of the gay community. I had not seen them since before the pandemic, and since then, the two of them had become engaged. They joked when I congratulated them that Great Performances would plan them “the most extravagant wedding New York has ever seen” once state guidelines allowed for it. This was something they had repeatedly told me ever since they found out we catered Nate Berkus and Jeremiah Brent’s wedding; the first same-sex wedding to ever be held at the New York Public Library. I was thrilled for them, but those same questions I had during my walk popped up again; “Will wedding receptions even be a thing once this all ends?”
Throughout that afternoon, more masked faces began to appear along the streets. It was evident that everyone wanted to escape the apartments they had spent the past few months inside, and to embrace the weather. But, as the day progressed and I was about to begin my trek back uptown, the sun faded, and it began to rain. And not just a drizzle—it was torrential downpouring. Everyone on the street stood in their tracks, unsure on what to do. At the time, there was no indoor café or restaurants open to run into to take cover.
To my surprise, no one on the street ran, but instead broke out in dance. In an almost movie-like moment, Lady Gaga and Ariana Grande’s latest hit, “Rain on Me,” was playing from the Stonewall Inn’s speakers. You could see the pure joy in everyone’s eyes. For many, it was the first time they had danced in months.
It was then that my worries faded, and I knew the future of weddings and events was promising. People were craving togetherness, and in that moment, they felt it, even if only for a short time while they danced with their neighbors at a distance.
Today, almost a full year later, so many of the uncertainties that I worried about during that afternoon have been answered. Great Performances has an exciting spring and summer ahead filled with weddings and celebrations, and NYC Pride has announced that some in-person events will resume in 2021.
As a company we are looking forward to bringing our services back to your celebrations, and seeing the city come together again.
If you are planning a bridal shower, wedding ceremony or anniversary event, allow our planners to turn your dream into a reality. I, for one, cannot wait to plan the wedding that my two friends dreamed about during that special afternoon last June.
DEGREES OF SEPARATION AND GREAT PERFORMANCES
by Ronnie Davis
In early February I got a call from Samantha Sackler, a longtime partner & friend who owns an LA based production company called The Firm, asking me if we would be willing to work on a Drive-In Premiere and help with registering guests & distributing Movie Snacks to each one as they arrive. She knew that the criteria her client laid out was completely in our wheelhouse. First and foremost, in the instructions was that there can be NO plastic anywhere and everything had to be environmentally friendly. Our culinary team created a compostable box that we were able to label for the client of Popcorn, Candy, and a Glass Bottle of Water. At first, I did not know who the end client was but when I found out more, I had to smile and remind myself of what a very small world it really is. As it turns out the Premier was for the National Geographic Network’s new program Genius: Aretha.
First degree of separation: National Geographic is a long time Great Performances’ client as is The Firm, and we have collaborated on many events for both. My colleague Jill Cole has led the catering efforts for National Geographic’s first season of Genius: Picasso, starring Antonio Banderas, as well their Oscar Winning Documentary film Free Solo.
Second degree: we have had the distinct honor of working with The Queen of Soul herself, Miss Aretha Franklin on several occasions, dating back to a private dinner concert for our partners at Jazz at Lincoln Center and most recently in 2015 at a Gala at the Plaza Hotel. Working with her was like a dream and I was humbled by her kindness and RESPECT.
Third degree: in 2017 we produced and catered a fundraiser in the Hamptons for 600 guests and the headliner I got to spend time planning, in rehearsals and though the evening with the amazing Cynthia Erivo, who is starring in Genius: Aretha.
The opportunities to spend meaningful time with these amazing people is something that only happens because of Great Performances. Those of us who do this every day cherish these moments and find enormous reward in simply the experience. Sitting on a couch with Aretha Franklin telling stories about her musical beginnings is priceless. Having dinner backstage with Cynthia Erivo and hearing about her performance in The Color Purple is beyond imagination. Have drinks with Samantha Sackler and her team after a successful project is more fun than anyone deserves, and I am grateful for her friendship.
All of this is possible because of our dedication to “Being of Service” which is one of the founding principles of Great Performances. There is great nobility in serving others…which we are all so lucky to do every day. We all cannot wait until our industry rebounds from this pandemic, and we return to what we are meant to do.
HAS SPRING SPRUNG AN OPTIMISTIC NEW YORK?
by Amanda DiUglio
The recent warm, spring weather has come into the city like a fresh breath of air. You can see a different stride in the way people walk through the streets, the smile peeking from behind their masks and shining in their eyes. Maybe that’s due to the increased rate of vaccinations, or the nice weather, or even the purple crocus poking out from the hardened soil; I am so ready for this shift in the public mood!
Over the last year, since June, we have been assisting couples with getting married; outdoors, safely, and following state guidelines. And with the start of spring, the general rhythm of hosting an event has turned from the timid, shy dance of last year with moves only the most daring were to follow, to that of a confident, gleeful contingent toward a happy celebration. Wedding couples of 2021 having waited a long time and are ready to have the wedding they desire.
Looking towards summer, which traditionally brings its collection of outdoor weddings, squeezed into a small frame of time, one may wonder, where do I look to find the perfect outdoor space? And we have prepared ourselves for this very question. With the client, we always start the conversation with region – is it to the North, in Westchester, and beyond, to the Hudson Valley and Catskills where we recommend Gather Greene, Caramoor, and Hutton Brickyard, among others. Or to the beautifully attended local gardens, where we see 620 Loft & Garden and Wave Hill. Or out East, where we can’t help but recommend the Parrish Art Museum (and of course the many beautiful private properties). And naturally, as proprietors of our own organic Katchkie Farm in Kinderhook, NY, we can’t help but recommend active farmland, like Fairview Farm at Mecox in Bridgehampton. But then closer to home, we have the best views of the city from the many rooftop spaces like The Bordone, Hudson Mercantile, and 74 Wythe and open-air plazas, like that found at the Museum of the City of New York.
Last year, we were able to stretch that season well beyond what is normally acceptable for outdoor weddings the latest part of October. Creating solutions for the cooling weather was not a problem with the help of pashminas, hot ciders and patio heaters – we even placed spot heaters under the sweetheart’s table for one bride.
As a planner of many types of weddings, hosting in a garden is something that I personally love. The fragrances of seasonal flowers, and the clean air breathing through the surrounding trees, the likely breeze coming through the blades of grass; they all make for a retreat from the nearby city. I love to infuse some element of the surrounding gardens into a cocktail, whether it be a thyme lemonade or a mint julep.
Couples are challenging themselves and their guests to be fully vaccinated at least two weeks before the big day so they can feel a little safer, and not worry about giving their friends and family that celebratory hug as they say, “I do.” The vaccination card has become a badge of honor among the event community and now couples are even talking about noting on their RSVP cards: “Are you fully vaccinated? YES or NO.”
And with the ever-evolving state guidelines that keep bringing us closer to a “normal” gathering, the optimism in couples is blooming like those very crocus in Central Park, and we are excited to be a part of that optimism!
RE-IMAGINING HOSPITALITY DURING COVID
by Shaun Roberts
I have been told on many occasions how amazing the Great Performances sales team is. Being the director of this team has been one of the proudest achievements of my life. With rich layers of experience, the admirable qualities of the group are innumerable; among them, we are a nimble bunch, we are assertive, and we are creative. And it was these three qualities of the team that I knew, last March, I was going to depend on more than ever before to see us through the upcoming (and undetermined) period of time.
Being that this was my first leadership experience through a pandemic, I allowed myself the freedom to explore new ways of doing old things. And with every question that presented itself, I was required to approach it with a fresh perspective.
What do we sell? In a pandemic, our company which has flourished as an in-person business, this was going to be the biggest hurdle. Before the pandemic, the GP salesperson has an established, fantastic core product to sell: our menus, our personal service, our industry-leading planning services. But, when parties of all sizes were stalled due to the pandemic, the collective of talent on our team needed to be utilized in new ways. At the same time, there was a driving need to supply food for those who needed it most, and thankfully this team could be instrumental in this process. We quickly partnered with the Sylvia Center, as they were raising funds to supply meals to hospital workers, by reaching out to our clients with something new to talk about. Our wonderful clients dug into their resources, and we raised funds for more than 10,000 meals.
In late Spring, as that medical meal relief urgency waned, the next question was, what do we talk about now? By June, discussions starting with couples regarding their 10-person outdoor weddings, (what was allowed at that time), and that was a great relief. It was this that made us realize that despite a pandemic, the need to gather around a meal and celebrate a cause was not gone. What made these micro weddings so much of a pleasure was not only the chronological placement they were positioned, but also that we were given the space to really talk about the small touches, the little moments that would make the evening all their own; from the pressed flower name cards directly from the garden venue to a wine-pairing tasting menu with sommelier (one of the silver linings from 2020’s no dancing mandate was more time spent around the dinner table!).
But for those planners who were not talking about weddings, they needed something else to talk about. It was at this time that we started to develop our packaged goods. Initially, there wasn’t terminology for it, but it quickly became called our Curated Kits, and then, by the end of year, it became our Gifting by Mail, as featured in our Hospitality Guide. Finally, after three long months of not being sure what we could sell, we were dipping our toes back into the familiar (micro weddings) and stretching our creativity with the new (how to create a facsimile event experience in a box). By adhering to client data, the current sales landscape, listening to clients’ pain points or goals, and looking at our available resources, we developed some highly curated experiences for our clients.
How do we improve the sales team experience? At the onset of the pandemic, we adapted our internal interactions to video conferencing, and our once bi-weekly sales meeting became a daily one. The discovery from this period of time (though looking back to that, I can’t imagine how we could ever fit that into our schedule again), was how vital it was to have this daily discussion surrounding the challenges that we were facing, and in this new isolation. We are not a group of people that like to tucked away on our own! What was learnt from this time, and that we continue to learn, is that though it is easy to forget that your colleague, vendor or client are not there in front of you, reaching out is always the best medicine.
One of the hardships of the pandemic could be that with empty offices, how do you connect with your clients? We found that, If anything, our clients became more accessible. The pandemic has allowed a whole new customer experience, an opportunity to create a more intimate bond with our clients. By spending time that wasn’t previously afforded us, we are learning so much more about the people on the other end of the phone, finding even more commonality between us, and learning how to cherish this time that we have, as we all hope to return to something more familiar to pre-pandemic.
And while we were not able to meet up with clients in person, we still found ways to recreate some of the physical environment you’re missing out on. From what our own clients were requesting from us, we would share new ways for them to stay in touch with their clients, and we’d apply it ourselves. We’d send a bag of coffee and a French press to a client and schedule a conversation over a cup of coffee. Or have one of our bento boxes delivered for a Zoom to enjoy lunch together.
There have been many silver linings to this dark cloud of a pandemic, and many of those moments we will take with us beyond this. The best lesson though, and the one that is worth the wait, is nothing is ever as good as when you can gather in person with friends, clients, and officemates, nor is it replicable remotely. We cannot wait to return!
SHIFTING GEARS BUT AVOIDING REVERSE
by Linda Abbey
Seasons of Love from Rent
Well for me the year 2020 was measured in long walks taken, “Schitt’s Creek” episodes binged, fancy cocktails shaken, Sam Sifton recipes cooked, and in shepherding clients to safely enjoy hospitality in intimate groups under the weight of COVID restrictions.
One such opportunity presented itself earlier this year – the retirement of a firm’s CEO involving a multi-media program with virtual and in-person elements, and necessitating hospitality in tandem with their intent to strictly adhere to the COVID gathering parameters in place at the time.
We needed to:
- Observe six feet of social distancing between attendees
- Limit attendees to 50% of the location capacity
- Provide take out style food preventing interaction between guests
- Require masking unless eating or drinking
- Ensure that guests were seated while eating or drinking to prevent clustering at a bar or buffet
The location was the firm’s place of business in a classic upper East side town house. The guest count was limited to 24, falling well below the 50% capacity of the space.
For this milestone occasion, champagne and elegant hors d’oeuvres were the order of the day. The challenge presented was how to provide white-glove service, without providing service in the literal sense of the word.
To simulate a take-out scenario, and to ensure the highest food quality, our Chef arrived several hours prior to guest arrival. Working solo in the pantry area, he prepared and assembled an array of savory bites in a pressed bamboo box with personalized labels for each guest, departing before the event began.
A front-of-house customer service professional was also on site, in advance, to set up the seating tables and position the food boxes at each place.
To fulfill the 6’ social distancing mandate, eight 72” round tables (typically used to seat twelve) were set to accommodate but three guests per. Since fire code was 150 guests, the meeting set up was well within the approved gathering parameters of 50% capacity.
As guests arrived, they were able to help themselves to splits of chilled Brut Rose from hammered silver tubs, and then immediately take a seat where their box of bites, secured with purple ribbon to match the anemones in the centerpieces, awaited them.
The Artisanal Box
- Lobster Roll
- Hudson Valley Succotash Tart, Sunchoke Puree, Crispy Kale
- Smoked Salmon Napoleon
- Goat Cheese Bon Bons
- Organza Sachet of Roasted Mixed Nuts
- Smoked Turkey Aioli, Cheddar Biscuit
And thus the meeting kicked-off with camaraderie and a sense that coming together, in even small groups with restrictions, was a glimmer of things to come.
A packaged take-away treat, our signature Chili Chocolate Bark, brought the afternoon to a close. The gathering lasted merely one short hour but, after a much too long hiatus from in-person events, was as sweet as the chocolate bark.
MARCHING INTO THE GROWING SEASON
by Mike Deuel
It’s almost time for the outdoor world to wake up and brush off the chill of winter! Everything changes in March; at the beginning of the month everything is still almost weak from the cold. But soon enough, bit by bit, everything starts to bud as we got marching into the growing season. Each day something new catches my eye when I step out our front door. While my wife Anastassia is searching out new growth in the flower beds, I am getting super excited to see blossoms on our cherry, apple, plum and peach trees (new for 2021 is a persimmon tree!)
Little by little we notice a little more growth on the kiwi and the hops vines. We planted garlic for the first time last fall, and with such a warm fall we are waiting anxiously to see what will come back this spring.
Some of you may know that I am not one to wait for much of anything, so I start early. Maybe a little too early this year: with close to 300 seedlings in the basement, by the end of January I am raring to go. Once it gets a little warmer (around 40 degrees during the day), I will start hardening our broccoli and cauliflower, a little bit more each day in hopes to plant by mid-March, snow or no snow.
We collect seeds from everything we truly enjoyed the previous season. Squash, peppers, tomatoes (so MANY tomatoes), eggplant and the list keeps growing. Saving fruit seeds and pits has been a learning experience, starting lemon, kumquat, blood orange and pomelo last spring. They are almost a foot tall now.
Over winter, we started about 100 Hudson Valley peach pits, cherry pits and apple seeds outside just waiting to see what happens in March. I think we are most excited for the Arkansas Black Apple seeds that we planted. In just 6-8 years and we will be enjoying those.
We are a household of chefs and food is our passion. Growing and sharing our own food with family and neighbors takes that passion to another level. In 2020 sharing became even more important and we were happy to give whatever we could to our friends in need.
Welcome to growing season!
Our chefs are always looking for new ideas and trends to bring to our tables. We’ve asked them for their insights on food trends that we’ll see for 2021.
GREAT PERFORMANCES' CHEFS PREDICT FOOD TRENDS FOR THE NEW YEAR
VEGETARIAN FOOD
In general, customers will be more inclined towards vegetarian food.
We’ve seen in the news and ourselves that Covid 19 attacks those who are weak and with underlying illnesses. We also know many of these illnesses are tied to having a poor diet. I predict that there will be an increased demand in vegetarian food, green salads, whole grains, and low sugar foods.
We’ll see decreases in the use of red meat as I think many customers will prefer to add heart-healthy fish to their dishes.
Chef Juan Carlos
REMIXED PANTRY, INTERNATIONAL FOODS
People are struggling with cabin fever, and winter is only starting. We’re seeing it as severe procrastination, a lost sense of time, and uncontrollable eating habits. People are reverting to ordering out instead of cooking, and those who have been cooking regularly are getting bored. People are ready to mix things up and break the fever!
We’re going to see more recipes remixing classic pantry and refrigerator staples! Homemade hummus and black bean dips; roasting vegetables with unusual or new spice combinations; one pan dinners; transforming nuts into candied, toasted or spiced nuts, perfect as a new snack or breakfast topping.
We’re also going to see a lot of international flavors coming into our kitchens from all parts of the globe. I’m excited about flavors and foods from Brazil, Pakistan, and Ethiopia to name a few!
Chef Aya
HEALTHY COMFORT FOOD; INTERNATIONAL FOODS
Consumers are more and more interested in various world cuisines, whether they are ordering them via take-out or as shipped meals, or attempting to prepare them at home themselves. This comes via the explosion of cooking videos and tutorials across all the different channels. My gut instinct tells me Thai cuisine is one of the leaders.
And although there’s interest in healthy meals, comfort food is NOT going away!
Chef Georgette
COMFORT FOOD MEAL KITS
I’ve been seeing a lot of comfort cooking at home, which blends pre-Covid trends with the current social limitations. We’ll see more cooking demonstrations to support meal kits, and the inclusion of specialty or custom ingredients.
Chef Dana Marie
MEAL KITS, CONNECTEDNESS, HEALTH FOODS, UPCYCLING
To go food I believe is still going to take the top spot here for food trends of 2021, at least for the first half. Restaurant style for every day eating, or elevated to meet the needs of a zoom event.
I think people are looking for connection and intimacy. From connecting to a story, to farms and vendors, or even guest chef programs, it’s creating that personal connection between the food and the consumer.
We’re also going to see more health foods infused in regular cooking. Superfoods such as bell peppers, hemp seeds, and walnuts are being added to sauces, smoothies and other foods to boost their nutritional content.
Upcycled food is still cool. Think things like the Momofuku Milk Bar Composte Cookie and the things spare food is creating. In local breweries this is even more prevalent. For example this upcycled watermelon beer from Folksbier has notes like a prosecco, made of spent grains and juice. Great story, local, upcycle, high end beer!
Chef Justin
This fall, Great Performances welcomed interns from The Thinkubator. Trains Internship Program to help on a variety of projects. One of the projects was preparing an article about GP’s previous The Thinkubator program. Fatima Hernandez worked with the marketing team to research and prepare an article about The Thinkubator and Great Performances collaboration, which we share below.
THE THINKUBATOR AND GREAT PERFORMANCES—SHARED LEARNING AND DISCOVERY
by Fatima Hernandez
The Thinkubator is a unique Bronx based organization that focuses on training, educating, and connecting Bronx youth to work learning experiences as well as providing employment and educational opportunities. This organization offers resources and opportunities to help Bronx youth develop and grow as professionals as they are given the tools they need to improve the world around them.
To many students from the Bronx, this organization resembles opportunity and hope that isn’t often provided to minorities in New York. Many students have moved on to become apprentices and in some cases become part of the Thinkubator staff to continue providing these resources and extra help to students from the Bronx. Until this past September
The Thinkubator was originally known as the Bronx Private Industry Council partnered with Here to Here. Aside from partnering with different organizations and companies/businesses, the Thinkubator also provides access to smaller groups like the Youth Council which is relatively new and was made with the purpose of getting the students to tackle community problems. Such as food scarcity and the negative impact of Covid-19 on the community.
Great Performances and The Thinkubator came together to find a way to incorporate Bronx culture into their catering business. A group of 22 students came up with different ideas such as a website renovation , adding a Bronx inspired playlist, and adding a mixture of Mexican, Puerto Rican, Honduran, and Dominican food to Great Performances’ menu since majority of the population is made up of these ethnicities. This project lasted 5 months in which the students got to visit the Great Performances office to learn further about the company while also taking trips to Katchkie Farm, their organic farm, to really understand the roots of nature of their produce.
The students got to experience first hand what goes into cultivation, farming, and processing food and later participated in hands-on activities in the kitchen. Although the students focused on different aspects of the project such as researching, presenting, and or creating, they all felt the pressure of making sure their pitch reached their objective
Some of the struggles they encountered throughout this time were mainly about how they would get their pitch across so that it wouldn’t only be successful in their heads, but that if Great performances ultimately decided to apply these changes, it would also run smoothly. Some students were also worried that they would incorporate too much Bronx culture and this would take away from other Bronx companies who had been there before Great Performances. Luckily the students had help from co-facilitators and apprentices who helped plan, schedule, and guide the students in the right direction with their ideas.
The students were divided into two teams: the ones who were working on the website renovation Focused mainly a new point of engagement for the website trying to incorporate videos, a live feed on the companies Instagram page and adding a playlist personalized by the kitchen staff to further allow the audience to connect with Great Performances. They also customize the cursor so that it was better fitted for their plant forward philosophy just as a creative way of engaging the community. The students who focused on working with the restaurant pitch looked into the diversity and variety of the Bronx culture. Each student in this project contributed a dish that was significant to them and their heritage. Overall the students had one big question to tackle “ what is Bronx culture?”
Although the objectives were met and the final results were pleasant for everyone the real reward was knowing that the company and the students who represent the Bronx culture had created a long lasting relationship. Great Performances wanted to find a way to incorporate Bronx culture into their menu and they did this through the students perspectives and personal experiences. They got to learn about their culture and the significance of their food when the students presented their platter/beverage.
About Fatima Hernandez
Fatima Hernandez is a senior at the Bronx Center for Science and Mathematics. She participated in the Thinkubator Trains Internship Summer and Fall 2020, interning at the Bronx Borough President’s Office and Great Performances, respectively. She is the captain of the CitySquash squash team, a proud resident of the Bronx, a member of the Thinkubator Leads Youth Council, and Leaders of the Future- pilot TV program from BronxNet. Fatima lives in the Bronx with her mother and younger brothers.
About The Thinkubator Trains Internship Program
Covid-19 hit New York and the hospitality industry shut down. For us at Great Performances, it meant the cancellation of every party and special event. Our kitchen, recently relocated to the South Bronx, went dark.
Within days, we fired up our ovens, answering the City’s call to provide thousands of daily meals for elderly and food insecure New Yorkers. Service staff who once butlered hors d’oeuvres at black tie galas now delivered meal packages to the doors of housebound seniors.
We are grateful to our teams who worked daily for months to care for our neighbors despite the risks.
Over the past 40 years, we’ve answered the call to serve our city during times of crises without hesitation.
It’s in our DNA; there is hope and love in every meal.