The Guild recently spoke with our Board Member Kristine Borok, a passionate advocate for equity in the food sector. Kristine currently serves as the Chief Strategist and Advancement Officer at New York's Hot Bread Kitchen. She was recently featured in City and State New York's Top 40 In Their 40s. Last month, Kristine was inducted into the New York Chapter of Les Dames d'Escoffier New York, an organization celebrating women leaders in food, beverage, and hospitality.
Kristine shared her baking journey in our conversation below, along with her vision for the future of the baking community.
What was your journey into baking like?
My journey into baking and the food industry feels almost like it’s in my DNA—like it’s where my talents truly lie. I’ve always felt a deep connection to this world, whether in baking or savory cooking. However, despite my passion, I realized that making it my career wasn’t the right path for me. It’s a tough realization to face, but I think it’s important to highlight that the food sector is vast, with countless opportunities to make a difference, even if working directly in a kitchen isn’t the right fit. That’s where I am now, and why I love the work we do at Hot Bread Kitchen. For example, in response to New York City’s migrant crisis, we created a program specifically for asylum seekers, providing them with job skills and quickly placing them into jobs. It’s been incredibly rewarding to see the impact we can have.
How did you get involved with the Bread Bakers Guild of America?
I was introduced to the Guild through my work at Hot Bread Kitchen, particularly by Karen [Bornarth, our executive director], who asked me to explore it. What drew me in was the Guild’s commitment to preserving the craft of baking in a world where social media often promotes quick fixes and instant expertise. The Guild emphasizes the time, thoughtfulness, and commitment needed to truly master the craft. I’m also excited about the Guild’s efforts to reach new audiences and support people in the sector, like offering Spanish language classes and creating the Bakery Leadership Circle. All these initiatives made me want to join the board and contribute to this amazing community.
What are some of your goals for your time on the Board?
I’ve been in fundraising for over two decades, and with Karen’s leadership, the Guild is looking to grow, which means we need to raise more funds. I’m here to offer strategic guidance on that front, drawing from my experience with brand strategy and communications. Beyond that, I simply want to be around this community of bakers. There’s something so authentic and true about the work they do, and I love being part of it.
Who has inspired you in your career?
My grandmother is a huge inspiration for me. She cooked to make a living, and there’s a purity in that for me—she made amazing food out of necessity, and our family still talks about it. I’m also inspired by the young community of bakers of color who are truly disrupting the scene. Abi Balingit, for example, is doing incredible work, taking traditional recipes and turning them on their heads. And then there are my heroes from the Food Network, like Jacques Pépin, whose kindness stands out to me, especially in an industry that can be tough. Of course, Julia Child is a hero for many of us—she single-handedly changed the American food system, and her influence is still felt today.
What does the Guild mean to you and your work?
Although I’m not working in the kitchen anymore, staying connected to these communities is crucial for me. The Guild provides that anchor, keeping me grounded in the world I love, even as I contribute in different ways. It’s a meaningful connection that I cherish.
Learn more about Kristine's work at Hot Bread Kitchen here.
