Our December Creative Economy Mixer was at the regions hottest new maker’s space, the Electric City Barn in Schenectady. December’s event featured drinks by Frog Alley Brewing, music by Shiri Zorn and George Muscatello, and a panel discussion moderated by Kat Koppett, Founder of KOPPETT, and Kristin Diotte, Director of Planning, Zoning and Community Development for the City of Schenectady, focuing on the role of the Creative Economy in downtown and community development. Thanks to our sponsors MVP Health Care, Community Loan Fund, and Redburn Development: The Fitzgerald Building, and our promotional partners Mopco and Koppett, Discover Schenectady and Black Dimensions In Art, Inc. Produced in partnership with 2440 Design Studio and WMHT.
creative placemaking
Entrepreneurship & Inclusion in the Creative Economy: Photo Highlights
In this panel discussion, entrepreneur Jamel Mosely of Collectiveffort and Mel eMedia interviewed Rachelle Pean, LCSW, Founder of Chelle Marie Wellness LLC, Jinah Kim, Owner of Sunhee’s Farm and Kitchen, and Patrick Harris Jr., President of Collectiveffort — three Creative Economy entrepreneurs who are creating their own career tracks, without big companies or gatekeepers getting in the way.
Food was provided by Sunhees Farm & Kitchen
Thanks to our sponsors Community Loan Fund, Center for Economic Growth and Workforce Development Institute, and promotional partners Mission Accomplished Transition Services, Collectiveffort, and Youth FX.
Photo credit: Jayana Photos
Creative Beginnings: Rachelle “Chelle” Pean of Chelle Marie Wellness
ACE Digital Manager Ashleigh Kinsey spoke to Rachelle “Chelle” Pean about how she got started in her Holistic Health career.
Rachelle “Chelle” Pean grew up in Schenectady. Her father is from Haiti, and her mother from Maine. Chelle attended SUNY Purchase and got her degree in Psychology before completing her Masters in Social Work at CUNY Hunter in Harlem. She worked in hospitals in the Bronx before returning to the Capital Region to practice. After working at a hospital in Troy, Chelle began to build her business in January of 2018, and started running her practice full-time in August 2018. When asked why she decided to go into business for herself, she said, “I wanted to integrate mind-body healing techniques into talk therapy, but with the demands of working in a bigger system I didn’t have the time or energy to give my clients that experience as much as I wanted to. The demands of working in a large system were also crushing my creativity and I saw it only getting worse if I stayed.” Chelle’s business is all about holistic health. Integrating mind, body, and spiritual healing through talk therapy, yoga, and other mindful practices. Many of her clients have past childhood trauma and Chelle helps them stay present and thrive when past traumas resurface.
Although this was a career Chelle wanted and studied for, it still had some unexpected results that she never imagined. After speaking at an Intergenerational Trauma and Healing Workshop at SUNY New Paltz, Chelle says, “I never really enjoyed talking in groups, but found that if it is something I love, and something I care about, speaking in public is something I’m good at.”
Chelle’s days now consist of teaching yoga classes around the Capital Region, seeing patients, and speaking at workshops about holistic health. When asked what advice she would give to others pursuing a similar path, Chelle says, “Just start. People feel like they have to know everything to share their perspective, but if you share what you care about with your unique perspective, that’s enough [to get started]. That’s valuable. Don’t be afraid to put yourself out there.”
One of her favorite things about living and working in the Capital Region is that it’s easy to collaborate with others. “There’s so much going on in NYC, it’s tough to connect sometimes. Having a smaller network, you know who’s putting on what event, and [connections] feel more personal. Also, you can tell pretty quickly when you are making a difference.”
Although there are many advantages to living in the Capital Region, there is one thing that Chelle thinks could use some improvement. “Inclusion is always an issue. POC’s create their own enclaves, but this area would benefit if there were easy-to-get resources.” Many times
POC’s end up making spaces for themselves instead of trying to fit a particular mold. Chelle recalled an experience at a job where she had a “seat at the table” but still felt disconnected. “It was like the policies were not created for me, and although I’ve had a ‘seat at the table’, it was not effective.”
Chelle says that if there was a true opportunity to facilitate changes in policies within organizations to promote inclusion, she would love to be a part, but for now, it would be a better use of her energy for good if she focused on “building her own table” with policies and procedures that were more inclusive in nature.
Chelle teaches a donation-based yoga class every Thursday at the African American Cultural Center, 135 South Pearl St, Albany NY. She also teaches Sundays at 12pm at Yoga Bliss on the Boulevard, 140 Erie Blvd, Schenectady, NY. Chelle also does workshops. For more information visit chellemariewellness.com.
Four Questions With: Michelle Hines Abram Thibeault,
The road to success isn’t always direct. Michelle Hines Abram Thibeault, the President of M.H.A. Innovations and Chef MHAT, reached lofty heights in the ballet world and trained at the New York Conservatory of Dance before injuries muddied her career plans. Fond memories of cooking with her grandmother led her to apply to the prestigious French Culinary Institute (now known as the International Culinary Center), developing a new outlet for her creativity.
Following a stint as Executive Chef at Mood Food that included a spot on New York Magazine’s Top 10 list, Michelle worked in event planning before branching out on her own with Innovative Events, a luxury event and catering business in Manhattan and Florida. The Latham native returned to the Capital District and became a Founding Director of the Albany Chefs’ Food & Wine Festival: Wine & Dine for the Arts in 2009. Since 2010, Chef MHAT has provided public relations and brand management for the hospitality industry through M.H.A. Innovations and she has returned to the kitchen as a private chef. She took a few minutes out of her busy schedule to speak with us ahead of catering the November 7th ACE Mixer at the Bull Moose Club in Albany.
Does your dance background benefit you in your hospitality/cooking career?
I think yes – 1000%. In the kitchen it doesn’t bother me to work until 4:00 AM to get something right. It’s the foundation of discipline – everything matters, you can’t cut any corners. It has to be that way; the French Culinary Institute was very exacting and after the Russian Conservatory experience it was a natural fit. Mentally it prepares you for success not only in a creative field but really any endeavor.
How did the change from Executive Chef to Brand Management come about?
When working as a chef in NY it was really intense – I was working 100 hour weeks and loving what I did. I was approached about planning events and I had an interest in ‘front of the house’ (dining area) vs. ‘back of the house’ (kitchen). I wanted to learn and thought later on it would be good to know both sides. I left my position as chef and started planning events but eventually realized I wanted to do that on my own. I was open for about 9 months prior to 9/11 and after that it was very difficult as events in the city were cancelled. I relocated to Florida and did well there but wanted to come home. It was just a curiosity that led to the change but I found I could do both aspects well. Everything I’ve done has been a natural progression.
What is the state of the Capital District Food Scene?
I love what people are doing here – years ago it wasn’t like this. It drives me crazy when certain organizations skip our area when handing out awards. There’s NYC, Boston, Montreal within a short drive but we have chefs here who are doing great things and have been for years. I think of Chef AJ Richards up at [forged] in Hudson Falls and what he is doing there is spectacular. He got our first Rising Star perfect score; it blew my mind with the quality and innovation – this jewel is sitting right here. What Hamlet & Ghost in Saratoga Springs is doing with craft cocktails is crazy; you just have to look.
I see a lot of chefs here who know who their purveyors are and where their food is coming from – know your farmer, know your suppliers. There’s so much great stuff going on here; the Food & Wine Festival is anyone’s chance to explore the scene with so many chefs and restaurants in one spot.
What someone should know before considering a cooking career?
Culinary schools are becoming much more competitive due to their popularity, but you can reach out and talk to those in the field. All the chefs I work with are so generous with their knowledge and mentor many people; it is part of the DNA of a chef – we feed people. It’s not about ego but it’s about giving and sharing of yourself. Reach out to a chef you’ve heard great things about, they will generously share their knowledge and experiences.
“Fall on the Farm” Photo Highlights
Check out the photo highlights from “Fall On The Farm” event, where over 500 people came out to share an afternoon of food and drink tasting, farm tours, pumpkin carving and more, set in the breathtaking beauty of Washington County. ACE and Agricultural Stewardship Association teamed up with Bunker Hill Creamery, Washington County’s newest organic creamery, and Argyle Cheese Farmer for this full day of fun. Thank you to Workforce Development Institute for sponsoring this wonderful event.
