New York Today: An Explosion at Rush Hour<br />“I was really struck by this idea of us just handing over the food<br />and thought, ‘What would it look like to do this differently?’ And then I would go to my office and work with refugees and asylees and think, ‘Huh, we can do something different, right now.’”<br />Ms. Brodie had no background in the food industry aside from a summer spent scooping ice cream<br />as a teenager, so she enrolled at the Institute of Culinary Education in Lower Manhattan.<br />[New York Daily News]<br />• Today’s Metropolitan Diary: “Welcome to New York City”<br />• For a global look at what’s happening, see Your Morning Briefing.<br />“Suddenly you’re going from having no choices to having choices,<br />and being asked, ‘How do you put down roots here?’ Which is a new conversation for a lot of our students.”<br />After the successful run in Red Hook, Ms. Brodie is planning to open a larger culinary school and restaurant in Downtown Brooklyn in February.<br />In building her philanthropy, Ms. Brodie, who is from Maryland, said she’s “fallen in love with New York.<br />“I never thought I’d be an entrepreneur,” Ms. Brodie, 27, told us on a recent morning in her apartment in Park Slope, Brooklyn.
