Meet Chef Bernard Padin

Training Chef

What year did you join Brigaid?

2021

What were you doing before Brigaid?

Before Brigaid, I was working at a fast-casual restaurant group that focused on a farm-to-table concept in New York City. My role at the restaurant was running operations, managing the team, developing chefs, and creating recipes for the menu.

What’s the biggest lesson you’ve learned since joining Brigaid?

The biggest lesson since joining Brigaid has been learning how to be present every day, to be patient, to trust the process and appreciate the people that are around you in all the kitchens. Also, I have learned what's behind a school lunch tray. There is a dedicated hard-working team that put their heart into cooking a delicious meal for every student, even if it is a simple PB&J sandwich or a scratch-made pizza.