Four Brookdale Culinary Alumni Receive Prestigious James Beard Impact Award

Four Brookdale Community College culinary alumni are receiving national recognition as members of the JBJ Soul Kitchen team honored with the prestigious James Beard Impact Award, celebrating the nonprofit restaurant’s extraordinary work using food to fight hunger, build community, and restore dignity.

The Brookdale graduates recognized as part of the award-winning team are Diane Baymore ’16, Emily Yasi Trapanese ’17, Robert Nitti ’15, and Robert Wood ’15. Founded by Dorothea and Jon Bon Jovi, JBJ Soul Kitchen is a Community Restaurant that has become a national model for addressing food insecurity by serving nutritious three-course meals in a welcoming environment where all guests are treated with dignity.

For Robert Nitti, executive chef at JBJ Soul Kitchen, the recognition reflects years of dedication to a mission that extends far beyond the kitchen.

“It meant a lot,” Nitti said. “There are a lot of days when it feels like us against the world, and it felt really cool to be recognized for the work that is put in the long days, weeks, and months.”

Nitti has been with JBJ Soul Kitchen for nearly seven years, beginning as a sous chef before advancing to executive chef. After graduating from Brookdale, he participated in the College’s study abroad program in Florence, Italy, before working at acclaimed restaurants including Pascal & Sabine in Asbury Park and The Molly Pitcher Inn in Red Bank. Ultimately, he chose a different path.

“After years of doing that grind in that world, I decided to do something with more meaning,” Nitti said. “That’s why I came over to the Soul Kitchen.”

Head Chef Diane Baymore, who has been with JBJ Soul Kitchen for more than two years, said the award is especially meaningful because it recognizes the impact of serving others.

“Being employed by a restaurant that won such an important award for doing so much good in the community brings a real sense of pride and accomplishment,” Baymore said. “Being directly responsible for cooking food for those who could really use a helping hand makes the long hours and hard work much more meaningful.”

Baymore credits Brookdale’s Culinary Arts program with preparing her for a successful career while fostering lasting professional relationships.

“The Culinary program gave me a solid foundation of what to expect from the real world,” she said. “The chef instructors knew you by name, understood your goals, and truly invested in your success.”

Since graduating, Baymore has built an impressive résumé, working in corporate dining, country clubs, luxury hotels, and acclaimed restaurants, including the James Beard-nominated Lita in Aberdeen, before joining JBJ Soul Kitchen.

Emily Yasi Trapanese, executive chef of the organization’s Red Bank location, said the award recognizes the work the team does every day, even when no one is watching.

“The recognition is great, but it’s not why we do what we do,” Trapanese said. “It’s a tremendous honor to stand beside peers doing similar work, but it’s about what you do when there are no awards or cameras. It’s coming in day after day, being a warm smile, and providing the best food we can for those who rely on us.”

Trapanese has led the Red Bank kitchen for five years after gaining experience at Manasquan River Golf Club, B2 Bistro, and Grand Tavern. She said the professional relationships she built at Brookdale continue to shape her career.

“Culinary school is your foundation; you build your own home,” she said.

For Nitti, the award serves as a reminder of the profound impact a meal can have on someone’s life.

“Every meal is an opportunity to show someone they matter, and someone is listening,” Nitti said. “Knowing that our work can bring comfort, dignity, and a sense of community makes me proud to be part of something bigger than myself.”

Rob Wood, who joined JBJ Soul Kitchen in 2018 as executive chef of the Toms River location and now serves as assistant general manager, said receiving the James Beard Impact Award was both humbling and inspiring.

“Sitting in an opera house surrounded by James Beard–nominated chefs was an honor and a once-in-a-lifetime opportunity,” Wood said. “The award winners and their messages absolutely humbled me. Their stories were a powerful reminder of the impact the hospitality industry can have on the lives of others.”

Wood credits Brookdale’s Culinary Arts program with laying the groundwork for his career.

“The dedication of the chef instructors is what I remember most,” he said. “They genuinely cared about helping every student succeed and took the time to ensure we understood not only the techniques but how to perform them to the best of our ability.”

Following graduation from Brookdale, Wood earned a bachelor’s degree in culinary arts and systems from Pennsylvania College of Technology, an MBA with a concentration in hospitality from Johnson & Wales University and is currently pursuing a Doctor of Business Administration at Thomas Edison State University.

For Wood, the James Beard recognition is about expanding the reach of JBJ Soul Kitchen’s mission.

“I hope this recognition helps raise awareness of JBJ Soul Kitchen and our mission,” he said. “Increased visibility can encourage more people to support our Pay It Forward model while helping us reach more members of the community who are experiencing food insecurity and could benefit from our services.”

William Roll, professor of Culinary Arts and Hospitality at Brookdale Community College, said the recognition reflects the values instilled in Brookdale students.

“Their achievement reflects the passion, dedication, and commitment to service that define both JBJ Soul Kitchen and the Brookdale community,” Roll said. “We are immensely proud of everything they have accomplished and grateful for the way they continue to represent our community with excellence.”