As a child, Yvette Castillo showed curiosity for food as she often wondered how cakes rose or how the ingredients her grandmother used to make Mexican mole created such a rich flavor profile. Yvette’s culinary career took off as a student at Port Richmond High School where she began participating in C-CAP her junior year. Throughout Yvette’s high school years she would often say, “culinary is life”. It was during the C-CAP Winter Chefs program, a culinary bootcamp at Kingsborough Community College, that Yvette knew she wanted to go to culinary school and pursue cooking professionally.
Yvette’s stellar performance throughout the New York cooking competition process earned her a full-tuition scholarship to attend Johnson & Wales University in Providence, Rhode Island. As a student at Johnson & Wales earning her Bachelor’s in Culinary Nutrition with a concentration in Food Science, Yvette interned at Foxwoods Resort & Casino and Nestlé Professional. Upon graduating, Yvette decided to focus on cake decorating and taking life one day at a time.
Currently, Yvette is working at Alabaster, a Michelin ranked restaurant in Madrid Region, Spain as the New York recipient of the Olésay Work-Abroad Alumni Scholarship. Winning the Olésay Scholarship is something Yvette believes will further connect her with Spanish cuisine, and push her down the career path of her dreams.
“‘Culinary is life’ could have so many meanings, but to me it means food is our comfort, food is what keeps us going, and finally food is what brings culinarians together.” – Yvette Castillo