Hostos Welcomes Two-Time Forbes’ Best Chef in America Kelvin Fernández to Empower Students Through Cooking and Conversation

Third Annual Event Tackles Food Insecurity with Practical Tools and Inspirational Storytelling
   
The third annual Nourishing Conversations event at Hostos Community College brought celebrated private chef and two-time Forbes “Best Chef in America” honoree Kelvin Fernández to the Bronx for an evening that blended inspiration, culture, and hands-on culinary guidance. Hosted by the Division of Institutional Advancement and spearheaded by Idelsa Méndez, Development Officer, the series is designed to spark accessible, meaningful dialogue about food and wellness in a borough where food insecurity affects families every day.
   
Fabián Wander, Hostos Director of Health & Wellness, served as the moderator and opened the evening by emphasizing the purpose behind the series: to bring conversations about nourishment, resilience, and equity directly into communities that face barriers to healthy food access.
 
Fernández, the son of Dominican immigrants, shared his powerful story of how he discovered cooking by accident in high school, earned a full scholarship to the Culinary Institute of America, and rose to become New York City’s youngest executive chef at just 22 years old. He spoke openly about growing up in the projects, juggling multiple sports, and eventually realizing that cooking, not auto mechanics – his original interest – was where he belonged. “When I first cooked something and watched my friend’s face light up, I knew food could change lives,” he said. “And I knew I’d never go hungry and never be without friends.”
 
Throughout the conversation, Fernández turned repeatedly to the students, especially the many who are parents or balancing multiple jobs, and offered real-life guidance for feeding themselves and their families affordably. He emphasized that simple food, small habits, and preparation can make nourishing meals achievable even with limited time, space, and money. “Cooking at home lets you control the ingredients, the budget, and the nutrition,” he told students. “You don’t need a big kitchen or fancy equipment. You just need a plan.”
   
He encouraged students to marinate proteins in advance, keep lemons, onions, garlic, and herbs on hand to elevate low-cost ingredients, and rely on 10–15 minute recipes – some of which he includes on his YouTube channel – rather than striving for elaborate meals. Fernández also shared that he once cooked every meal at home for 30 days straight, discovering firsthand that home cooking can sometimes save money and sometimes cost a bit more, depending on the decisions made, but always offers more control and healthier outcomes.
 
   
A father himself, he reassured student parents that feeding children is never simple, even for professionals. The audience laughed as he recounted making homemade chicken nuggets that his son rejected, even though they were served in a real McDonald’s box. “Parents, you’re not alone,” he said, addressing the room. “Kids are picky. Keep trying. They’ll surprise you.”
 
When asked about cultural practices like washing chicken with vinegar or lemon, he acknowledged both culinary-school science and home tradition. “I grew up in a Dominican household, and we washed everything,” he said. “Culinary school says don’t wash chicken because it can spread bacteria, but if you choose to wash it, just disinfect the sink and cook it to the proper temperature. Do what feels right for your family.”
 
As the conversation continued, Fernández reminded students that many skills can be learned at home and at no cost. “YouTube is a school,” he said. “Type in ‘knife skills’ and practice on onions. Teach yourself one thing every day. If you didn’t learn something new today, you wasted the day.”
 
   
The live cooking demonstration was intentionally simple and replicable. Using only an induction burner, similar to what many students use in dorms or apartments, he prepared a lemon-herb infused chicken dish, explaining each step in real time. Students learned why letting protein rest keeps it juicy, how to season evenly without oversalting, and how to reduce a sauce without burning or curdling it. “The hardest part of cooking is preparation,” he told the audience, pointing to his neatly organized ingredients. “Once everything is in place, the cooking goes fast.”
 
Following the demonstration, attendees sampled the dish and lined up to ask questions ranging from how to cook on a tight budget to navigating family expectations, apartment smoke alarms, and inherited kitchen habits. Throughout, Fernández remained energetic, humble, and deeply relatable, reminding students that professional success does not erase cultural roots or early challenges.
   
Students left with photographs, full plates, and new confidence in navigating both the kitchen and their academic journeys, embodying the spirit of a series designed to build community one conversation, and one meal, at a time.
 
 
   
If you wish to support our Hostos Food Pantry, please consider donating to help address food insecurity among our students. Go here for more information on how to give: https://www.cunytuesday.org/organizations/hostos-community-college. You can also contact Madeline Cruz, the Food Pantry Coordinator, directly for more details at mcruz@hostos.cuny.edu.