In the heart of Brownsville, Brooklyn, inside the state-of-the-art Brownsville Culinary Community Center (BCCC), something unexpected is happening. On weekday afternoons, the teens from across New York City gather in kitchens, donning aprons and rolling up their sleeves. They’re part of the NYPD’s Culinary Program, a groundbreaking initiative blending food, mentorship, and community connection in a way that’s as nourishing for the soul as it is for the body.
Launched in September 2024, the program invites young people aged 14 to 18 from all five boroughs to take part in hands-on culinary training, led by professional chefs and NYPD officers. But this is no ordinary cooking class. The program operates inside a $1.2 million teaching kitchen, designed to foster not just culinary skills but also life skills, teamwork, discipline, and confidence that students can take far beyond the stovetop.
At the helm is Executive Director and Chef Alexis “Chef Lex” Aquino, who, along with Sous Chef Markees and Detective-Chef Jarred Atkins, a 20-year NYPD veteran, guides students through everything from knife skills to kitchen management. “Our goal is to create a space where kids feel seen, supported, and challenged,” says Chef Lex. “Cooking is just the starting point.”
Documenting this dynamic environment is Brooklyn-based analog photographer Louyi Ferrin, known for his emotionally charged portraits and heritage-driven storytelling. Ferrin’s lens has become an integral part of the program, capturing intimate moments of discovery, growth, and joy. His black-and-white images freeze in time the candid exchanges and quiet triumphs that define the kitchen’s energy.
“The energy in the kitchen is transformative,” Ferrin says. “These students aren’t just learning how to cook, they’re reconnecting with parts of themselves, their cultures, and their communities. It’s incredible to witness.”
The program’s curriculum is as rich as the city’s cultural tapestry. Students explore nutrition, food ethics, and sustainability while experimenting with global cuisines. From plant-based dishes to recipes inspired by family traditions, the meals reflect the diversity of the young chefs behind them. One of the most beloved elements of the program is the Farmers Market Challenge, where students are tasked with creating original dishes from a curated selection of fresh, seasonal ingredients, a culinary puzzle that sparks creativity and collaboration.
What sets this program apart is its emphasis on inclusivity. Vegan, vegetarian, and allergen-friendly dishes are not afterthoughts but central to the menu, ensuring that everyone at the table feels welcome. And the community has noticed: local support has grown, with past students returning for a second season, eager to build on what they’ve learned.
One student, inspired by his mother’s career as a professional chef, is already mastering kitchen leadership skills that he hopes will one day translate into his own culinary business. Others are finding new confidence, learning to work as a team, and discovering joy in sharing meals they’ve created themselves.
The program will culminate in a student-produced cookbook, a celebration of their hard work and a tangible expression of their journey. With organic and plant-based recipes reflecting the students’ backgrounds and values, the book is set to be as much about community as it is about cuisine.
This culinary program is just one facet of the NYPD Youth Strategies Division’s broader mission. Alongside boxing clubs, soccer teams, fashion camps, and mentorship programs, it aims to offer young New Yorkers meaningful alternatives and opportunities. At a time when relationships between youth and law enforcement can be fraught, initiatives like this provide a hopeful narrative, one where shared meals and mutual respect might help build the bridges the city so badly needs.
And thanks to Ferrin’s evocative images, the transformative power of this kitchen and the young people it uplifts won’t be forgotten anytime soon.
