A Sweet Start to Summer with SYEP

“I love chocolate. I love dark chocolate. I tasted Sweet Vegan’s chocolate, and I was like, ‘This could be fun.’”

For Wisdenia, a nursing student and returning participant in the Summer Youth Employment Program (SYEP), a summer placement at Sweet Vegan Chocolates was more than just a job — it was a childhood dream come true. From imagining chocolate factories like Willy Wonka as a child to now working in one, Wisdenia’s story reflects the transformative impact of SYEP, a program that offers young people the chance to earn, learn, and grow.

This summer, Catholic Charities of New York reached a historic milestone, enrolling a record 1,983 young people through our Alianza Division. SYEP helps young adults across New York to develop professional skills while earning wages, sometimes for the first time. 

For students like Wisdenia and Grace, those opportunities are shaping both their present and future.

Growth in the Kitchen: Grace and Wisdenia at Work

Grace, a culinary student at SUNY Cobleskill, joined Sweet Vegan this summer through SYEP. Although it’s her fifth time in the program, it was her first experience working in a dessert-focused environment. “I usually do a lot of cooking,” she said. “I wanted to do something dessert-based. I thought it would interest me a lot.”

At Sweet Vegan, she dove into a wide range of tasks: packaging chocolate boxes, decorating orders with ribbons and bows, conducting chocolate tastings, and helping at events like one held in Washington Square Park. “We made drinks and sold them to customers,” she said. “Just helping with the overall business — making chocolate, selling chocolate.” Grace appreciated seeing how a small business really runs and was struck by the precision of the vegan kitchen. “Everything’s plant-based, and Sweet Vegan keeps everything very clean. Gluten-free, soy-free, nut-free. No cross contamination. That was new to me,” Grace explained.

The experience also helped her connect classroom knowledge to real-world practice. “In class, we talk about the specifics of ingredients and creating a menu. But here, I saw how a business actually applies those values. Sweet Vegan stands for clean food, no preservatives, and it shows in the little things, like how the packaging feels very homemade.”

Wisdenia, now a nursing student transferring from Hunter College to Lehman College, was returning to Sweet Vegan for her second summer. She discovered the opportunity thanks to her love of chocolate — and stayed for the learning. “I was always curious how chocolate was made. It turns out, it’s simpler than I thought, but you have to pay attention to the details,” Wisdenia said.

Although she’s pursuing a career in healthcare, the job gave her valuable lessons in professionalism and communication. “I’ve learned how to talk to customers, how to stay calm even when people are rude. Just smile, be respectful, and don’t let it get to you,” she explained.

This summer was different from her first with Sweet Vegan. “Last year, I was just observing. This year, I knew what to do. I could walk in, figure out what needed to be done, and jump right in,” Wisdenia said. That sense of confidence, she noted, was something new — and something she hopes to bring with her into college and future professional opportunities.

Sweet Vegan’s Recipe: Mentorship and Purpose

Chef Andrea Young, founder and CEO of Sweet Vegan, has partnered with SYEP since 2021. For her, mentoring young people aligns with the very mission of her business.

Founded in 2019 after caring for her mother in the hospital, Chef Andrea transitioned from a career in architecture to become a plant-based chef. “I realized how important it is to eat healthy,” she said. “My goal is to give people experiences with plant-based food. SYEP gives youth experiences they can grow from, too.”

Sweet Vegan offers two internship tracks — culinary and marketing — allowing students to discover where their strengths lie. “I look to see what skills they bring to the table,” Chef Andrea explained. “If someone’s crafty, maybe they’ll tie ribbons. If someone’s good at TikTok, maybe they’ll help with social media. I want them to feel valued.”

Each participant receives a booklet for tracking progress, receiving feedback, and celebrating accomplishments. Over six weeks, Chef Andrea says, she sees real change. “You definitely see confidence. They may not realize it, but the skills transfer when they have gone on to their next opportunity.”

For Chef Andrea, the impact of SYEP extends far beyond her kitchen. She sees the program as vital to the community and the participants’ individual development. “It makes them have a sense of responsibility and an opportunity to grow themselves in whatever chosen field,” she said. 

By giving students hands-on experience, she believes SYEP helps prepare them not just for jobs, but for life. “They can apply what they’ve learned here for that next step,” Chef Andrea shared.

Bittersweet and Bright Futures

Both Grace and Wisdenia are already dreaming bigger because of their experience. Grace wants to open her own restaurant one day, and she says her summer gave her a front-row seat to small business operations. “It was interesting to see how an actual business runs. That’s going to help me,” Grace said.

For Wisdenia, the SYEP program built not just skills, but confidence. “Last year I was new. I just observed,” she said. “This year, I know where things are. I know what needs to be done. I can just hop in and get started.”

Chef Andrea recalled when she first met Wisdenia two years ago at an SYEP recruiting event. “She offered to help me pack up, even though I already had three people selected. She said, ‘Maybe you could have one more?’ I wasn’t sure — but then I realized, it’s not about one more person. It’s about the right person.”

Through SYEP, Catholic Charities of New York and partners like Sweet Vegan are creating more than just jobs. We’re offering hope, growth, and community.

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