허리케인 대응에 대한 업데이트

우리의 소규모이지만 강력한 팀은 허리케인 헬렌과 밀턴에 대한 3,000건 이상의 신청을 처리하고 있습니다. 신청 처리 기간은 신청 날짜에 따라 6주에서 8주까지 걸릴 수 있습니다. 사례는 접수된 순서대로 처리됩니다. 귀하는 온라인으로 신청하세요 도움이 필요하면.

재난과 관련 없는 지원을 신청한 경우, 우리는 귀하의 사례를 최대한 빨리 처리하기 위해 노력하고 있습니다. 귀하의 사례 관리자에게 직접 연락하거나 casemanagement@southernsmoke.org 업데이트 사항이 있으면 알려주세요. 이 어려운 시기에 인내심을 가져주셔서 감사합니다. 최대한 빨리 서비스를 제공하기 위해 최선을 다하고 있으며, 여러분을 도울 수 있는 기회를 기대하고 있습니다.

우리는 쏟아지는 지원에 너무나 감사드리며, 후한 기부자들 덕분에 지금까지 허리케인 헬렌과 밀턴의 영향을 받은 247명의 F+B 근로자들에게 $375,000을 지원했으며, 현재 3,000건 이상의 신청이 진행 중입니다.

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벨레즈
워싱턴 DC /
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James Beard Award Nominated Pastry Chef Paola Velez was raised in New York City and the Dominican Republic.  Growing up with access to almost every exotic fruit imaginable in the Dominican Republic led to her becoming advocate for equitably sourced food and sustainability, using her resources to help her communities and the restaurants she works with to make impactful change.

Paola graduated from Le Cordon Bleu in 2009, before starting her culinary career at a number of notable culinary institutions in Manhattan. She reached out to master chocolatier, Jacques Torres, and under his tutelage spent two years serving as a sous chef at his 40,000-square-foot production kitchen in Brooklyn. In 2016, Paola moved to Washington, DC to work with celebrated Chef Christina Tosi at Milk Bar, then as Lead Pastry Cook at the critically-acclaimed Arroz. Paola served as the Pastry Chef at Neighborhood Restaurant Group’s Iron Gate Restaurant in 2018, Kith/Kin in 2019, and most recently served as the Executive Pastry Chef of critically acclaimed Compass Rose and Michelin Starred Maydan.

During COVID-19, Velez co-founded Doña Dona, a Latin American popup to benefit Ayuda DC, an organization that supports the restaurant industry undocumented workforce, and later co-founded Bakers Against Racism, a worldwide bake sale that has raised over $2 Million and counting for organizations that support Black Lives and Black communities globally.

In 2020, Paola was named a Finalist for the James Beard Foundation Rising Star Award and earned “Pastry Chef of the Year” awards from both Esquire Magazine and the Restaurant Association of Metropolitan Washington (RAMW).

In 2021, Paola was named one of Food & Wine’s Best New Chefs, The Art of Platings’ Rising Talent, Time Out Magazine‘s “People of the Year”, Cherry Bombe Magazine‘s “Person of the Year”, and Instyle Magazine‘s “Women Making the World a Better Place”. She also earned both Emmy and Webby nominations for her work with AJ+.

Velez has been featured on the covers of Washingtonian magazine (twice), 체리 봄베, FSR 그리고 District Fray and her recipes have been highlighted in various outlets including 피플 매거진, 음식 & 와인, Washington Post, 먹는 사람, National Post (Canada), 롭 리포트, Dwell and more.  Paola has also presented at numerous events including at the James Beard House (2x), the Star Chefs Congress, and Yale’s Sustainable Food Program.