Noah Clickstein

Mine is Deviled Huevos Haminados, a fusion of my cooking and the Jewish diaspora. My mother's Sephardic heritage meets my father's Ashkenazi roots, seasoned by the comfort food I love. Named for eggs slow-cooked in hamin, ours is braised for hours with black tea, onion skins, and aromatics until deeply flavored. Yolks are piped back with mayo, caramelized onions, and herbs, topped with pickled mustard seeds and crispy garlic — two thousand years of culinary journey, one unforgettable bite!

My greatest inspiration is Katrina Jazayeri, my former boss at Juliet in Somerville, MA. She showed me that an equitable, sustainable business isn't an idealistic dream — it's an operational choice, made daily. She was the first person who taught me that taking care of your staff and taking care of your guests aren't competing priorities. They're the same thing. Those values are the foundation of everything I want to build next.

After paying off my student loans, I'd build a culinary guild: a digital hub where hospitality workers access professional development and proven operational models. Too many people learn the same hard lessons in isolation. A guild changes that — passing hard-earned knowledge forward to build healthier kitchens and stronger teams, rooted in the belief that hospitality can be ambitious and humane: equitable for workers, sustainable for businesses, and accessible to all.