Written by: Abby de Riel

In an ode to Women’s History Month, Wellness in the Schools celebrates its amazing female leaders who are reshaping the future of school food.

Our inaugural Chefs in the Schools Menu Development, Chef Training, and Education program has now been in operation for almost two school years in NYC. Program Managers Laurielle Clark, Stefanie Dević, and Charris Walker serve as the pillars of support for over 60 WITS Chefs facilitating the culinary training aspect of this program on the ground: every school day, WITS Chefs are side-by-side in public school kitchens with cooks training on how to prepare the new scratch-cooked, plant-based, culturally inclusive recipes as they hone culinary skills necessary to cook from scratch at large, such as batch coking, mise en place, and storage and organization.

It takes a good deal of skill and smarts and savvy to manage a first-of-its-kind program. It also takes a lot of compassion, empathy, and wisdom. Read on to hear from Laurielle, Stefanie, and Charris about their approach to school food and raising the next generation.

What is your culinary background? 

Laurielle Clark: I attended the Institute of Culinary Education and shortly thereafter worked as a line cook, recipe taster, caterer, and appeared on The Restaurant (one of the first reality TV cooking shows). My culinary journey has taken me places I never dreamed of and I’m blessed to have chosen this path. 

Stefanie Dević: I am a Health Supportive Chef. I graduated from culinary school at the Natural Gourmet Institute and am passionate about getting creative with using nutrient-dense foods in the meals I prepare. It’s one way to heal from within. I continue to work with private clients who have food sensitivities, allergies, and other health issues. 

Charris Walker: One of my first jobs as a teenager was in food service, serving fast food. I enjoyed the energy and fast-paced days in the kitchen. I’ve always been a foodie, was obsessed with cooking shows, and addicted to trying to replicate recipes I had seen on TV. I fell in love with cooking and creating food with my grandmother, parents, and extended family. That led me to Johnson & Wales University where I studied Culinary Arts and Food Service Management. I cooked in university dining halls and hotels, and then spent the majority of my career in food service management. 

What brought you to this work at Wellness in the Schools?

LC: After working in the food space for many years, I wanted to redirect my career into something more tangible where I could support the impact on our future leaders. I was approached with an opportunity to volunteer with Wellness in the Schools, and here I am 15 years later, evolving and continuing to make lasting impressions on our future leaders. 

SD: I joined Wellness in the Schools after feeling burnt out from the long, grueling hours in the restaurant and catering world. I also worked as a consultant and a private chef, but really wanted to reach more people and spread the word about healthy food. 

CW: When I was looking for a job and saw a posting for Wellness in the Schools, I knew it was the meaningful, fulfilling work I had wanted to be part of — it resonated with me and I’m grateful to be working with such an incredible organization. 

Having spent time in hundreds of kitchens across NYC, mentoring dozens of WITS Chefs, what are the most rewarding and challenging aspects of this job? 

LC: The most rewarding: putting lots of smiles on people’s faces! Meeting new people every day, and learning about someone’s culture through food and how it shapes them now. What’s more difficult is encountering people who don’t want to learn or grow. 

SD: It’s a joy to see students get excited about trying new foods. We know that many students in NYC aren’t always eating well-balanced meals at home, so the work we do in schools is very important for their well-being. The education part of this job is what I am most passionate about — when you teach a student, it goes far. They share their newly found food education with their friends and family members. I feel called to this meaningful work and I continue to be inspired by the chefs and coaches who have decided to join us. The most challenging part of this job is seeing all of the budget cuts to food and how it affects young people. This is a crucial time in their lives, and as a nation, we need to prioritize health and nutrition in our schools for their future. Healthy food is vital for us all to live, learn, and THRIVE.

CW: Being a part of a mission to serve others that enriches the lives of children to form healthy habits around food, fitness, and wellness is phenomenal. The impact of our work helps shape healthier future generations. Working with like-minded individuals who are driven to constantly evolve and promote learning and growth is amazing too. What’s challenging is managing my time and knowing if I am spending enough time with each WITS Chef during my visits all across the city. Having my team work in different kitchens where they are supporting different kitchen staff who often feel overwhelmed, unheard, and understaffed is tough, so I try to help them stay motivated. 

How do you approach work/life balance? 

LC: Being flexible and open to change, getting great sleep, and practicing mental health wellness. 

SD: My approach to work/life balance has changed over the years. When my children were babies, I insisted on staying home with them. It made my life easier and I enjoyed the precious time together as I knew it would be fleeting. As they grew slightly older, I returned to part-time work, consulting and working with private clients again because the shorter hours and flexibility were important to our family. The balance isn’t easy for any of us in this modern age, but we must look at our lives from all sides and ask for the support we need. 

CW: Carving out time to rest and recharge. It’s hard to do, but I dedicate 30 minutes of quiet time when I wake up in the morning and another 30 minutes before I go to bed at night to stay centered and reflect on my day. I prioritize time to do the things I love. That looks different during the seasons: being in nature, going on long walks, and taking pictures of flower gardens throughout the season in the spring and summer months, and spending more time with family and staying connected with friends over brunch or happy hour in the fall and winter. 

You’re not just shaping the next generation in the kitchen; you’re all mothers. What does it mean to you to raise a child? 

LC: I’m raising a teenager right now and I find that being present, being “the parent” and not the friend, and sharing my life experience is key to raising a child. My door is always open for communication and the constant hugs and kisses never get old. 

SD: To raise a child means that we take care of them physically, emotionally, and provide the proper education so they will grow into their own independent selves. We teach them our own set of values that we hope will guide them throughout their lives. 

CW: To raise a child means to shape the future, to know that I am creating a loving environment where my daughter feels loved and has confidence in herself. To be able to nurture, support, and guide my daughter to be well-rounded, value her individuality, have empathy, and know she has a place in this world. For me, raising my daughter is a limitless discovery of love and my place of joy. As a parent, I’m constantly thinking about my endless to-do list, but she reminds me to live in the now and be totally present. 

What do you carry with you from the women who raised you/made a significant impact in your life? 

LC: The women in my life are strong black women who constantly instilled in me cultural pride, family first, and to always go with your instinct and trust your heart and gut. 

SD: My American Grandmother Alice helped raise me and was my first culinary teacher. She was a master cook and really knew how to engage with us kids. She got me excited about making all sorts of things in her kitchen and I looked forward to going to her house every day. She connected with others through food and always in an artistic way. I believe we get to know each other best by sharing a delicious homemade meal. My grandmother gave me the gift of learning how to cook and in turn I give back to others by passing it on. 

CW: I have so many women in my family — my mother, grandmother, aunts, and more. My mom is always my hero. She taught me how to do everything, the biggest being really taking the time to embrace everybody and not judge people – love people, meet them for who they are, give them grace and the chance to create a new relationship with you. My grandmother was also my best friend growing up. I remember going out with her shopping, cooking, and doing all the little things. As she got older, I was her caregiver and drove around doing all of her errands, shopping, cooking, and it was a special to get to spend that time with her. She also taught me to take time for myself. She used to always sit in a chair in her bedroom looking out the window — it was her me time, quiet time. That’s something I hold very dear.