Written by: Abby de Riel

WITS Chefs have cooked up a storm this school year, from creating new scratch-cooked recipes to providing exceptional culinary training to school cooks. Their excellence shines outside of their Wellness in the Schools hours, too, from culinary adventures to artistic pursuits. We talked with four WITS Chefs about their pursuits and introduced you to them in lightly edited conversations below. 

WITS Chef Turner Johnson

Project: Sunny Tiger Bakery

The backstory: After donning a WITS jacket and apron during the school day, Chef Turner heads to the bakery, when his school day wraps up. He is the Resident Pastry Chef and Founder of Sunny Tiger Bakery in Brooklyn. Turner has quite the background, as he attended the Culinary Institute of America;  holds a Bachelor’s degree in Business Management in addition to holding an Associate’s degree in Baking & Pastry Arts.  Sunny Tiger Bakery was indeed meant to be. In both school food and pastry pursuits, Chef Turner aims to offer flavor-forward recipes and products that pay homage to culinary greats. 

Balancing both: “Being a WITS Chef allows me ample time to keep my business afloat as well as the opportunity to reach my community members.” This school year, Chef Turner has worked with us in 10 NYC public schools, all in Brooklyn. Both ventures are fun, but a learning experience, too. Working with cafeteria staff versus being in a typical restaurant kitchen comes with its own challenges. Chef Turner believes, “Any challenge can be overcome with enough willpower and patience. I think the work we do in public schools is noble and I hope it continues for years to come!” 

Favorite bakery flavors: Our Strawberry Shortcake cookie or Reverse Chocolate Chip cookie.

Favorite WITS recipes: The Butternut Squash Mac and Cheese recipe developed this spring or the Strawberry Cucumber Salad on the salad bar. 

WITS Chef Deionna Smith

Project: Captured by Dei

The backstory: Chef Deionna started working in the food photography space in 2021 while a stay-at-home mom. With a little bit of help building up her photography gear over time, she otherwise enjoys planning, cooking, and styling for photoshoots by herself. 

Balancing both: The two easily go hand in hand. “There is a short period of time where food looks its best and one of the main reasons I began photographing food was to capture that brief moment in time. It pushes me to present even the simplest dishes or ingredients in the best way I can.” This skill is valuable in a school kitchen, where we often use the phrase, “kids eat with their eyes first.” A beautiful presentation can make a child want to try a new recipe for the first time! 

Favorite photograph: “I love bright, bold, and beautiful colors. Both bright and airy photos as well as dark and moody photos have these qualities.”

Wellness reflections: For Chef Deionna, it’s all about the kids. “Being a WITS Chef has been a beautiful and challenging experience. Developing healthy habits takes time and if I can help children get excited about eating healthier, making better choices, and trying something new, I’m elated.” 

WITS Chef Alvaro Luna 

Project: Artwork

The backstory: “I started drawing since I was able to utilize my hands. It’s not what I draw, it’s why I draw; it’s my life!” 

Balancing both: Chef Alvaro’s two worlds are Culinary and the Arts, which have a lot in common. “I see my ingredients as I see palettes. Craft goes hand in hand with scratch cooking. They also both help me take a break from each other when needed. But the most important part is that both fulfill me and make me happy. I would never pick one over the other!” 

Favorite piece of art: Sofrito is one of my favorite pieces I’ve drawn. 

Wellness reflections: A year of being a WITS Chef is a year full of learning, accomplishments, and fulfillment, along with challenges and curveballs along the way. “Every morning, I showed up to my schools with the mission to feed kids better and encourage the staff to accomplish that mission with a positive attitude. I remain committed to this mission, especially thanks to the amazing support of my WITS Chef cohort!” 

WITS Chef Luis Rivera

Project: Father & Son’s Kitchen & BBQ

The background: A New York City native, Chef Luis has decades of experience as a Chef at hotels and other institutions. His passion started with barbecue sauces and an obsession with finding the perfect spice and flavor profile, for his own recipes. He began selling his sauces in 2019 and has since grown his side hustle into a full scale barbecue truck, featured in the New York Times, on the weekends. He’s proud of his Puerto Rican heritage and wants to keep the richness of flavors alive through his dishes and sauces. 

Balancing both: “I’m a Chef in both places. Although the cuisines are different, the approach is the same: quality and passion in every piece of food.” While barbecue and plant-forward eating don’t intersect in his own life, Chef Luis enjoys teaching and encouraging students to try new recipes and flavors when he’s in the school cafeteria and appreciates the fundamental mission to feed kids healthy recipes from a young age. 

Favorite flavors to make: Keeping it simple is what showcases food the best. A blend of sea salt, freshly cracked black peppercorns, and crushed red pepper flakes is a winning combination. One of Chef Luis’ favorite sauces is Garlic Mojito Sauce to top off a dish. 

Favorite WITS recipe: Jollof Cauliflower- cauliflower, red bell peppers, and tomatoes are mixed with oil, onion, jalapeño, garlic, curry powder, thyme, paprika, and salt. “I love the flavors and I used this recipe to train school kitchen staff on culinary techniques as well as how to prepare this recipe in different ways depending on the equipment available in the kitchen.” 

Wellness reflections: “Hands down, Wellness in the Schools is the best organization I have ever worked for — and my resume dates back to 1988. Aside from sharing my knowledge and giving back to the community I live in and went to school in, being a WITS Chef has given me countless opportunities for introspection and personal growth.”