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EXTRA! EXTRA! PREP STUDENTS CREATE COMMUNITY THROUGH ONLINE NEWSPAPER
Imagine embarking on a life-changing journey—new classes, new teachers, and new friends over the next 14 months—and experiencing all of that through a computer screen. For the middle school students who began Prep for Prep during the pandemic, their opportunities and challenges were magnified by remote programming. Yet they embodied the Prep values of Commitment and Community from the very start, and used their talents to create spaces for fellow students to be seen, heard, and celebrated.
In that first summer and academic year, Preparatory Component classes for Prep Contingent XLIII and PREP 9 Contingent XXXIV were held entirely online. Faculty, staff, and advisors provided holistic approaches to learning while also adapting and raising the bar for students, knowing what these middle schoolers could be capable of in spite of the circumstances that started their Prep journeys. Beyond the classrooms, we saw Prep for Prep students innovating ways to connect with their contingent mates. “I started Prep for Prep during the pandemic,” said 12-year-old Emy H. (XLIII). “I felt like no one knew who anyone really was. I wanted to start something to connect everyone, where everyone can freely share their ideas.” Combining her desire to make friends with her love of writing, Emy founded Prep for Prep’s Favorite (Only) Newspaper.
As classes were entirely online for Emy’s first summer, the newspaper would have to be online, too. In the beginning, the newspaper was a simple PowerPoint presentation of 15–20 slides. “I started with a wide variety of topics,” recalled Emy. “I introduced it in the morning meeting, and many people saw it. The third week into the newspaper I got many emails from students requesting to be a part of the newspaper committee,” of which it appeared she was now the manager!
"I wanted to start something to connect everyone, where everyone can freely share their ideas" - Emy H. (XLIII)
Ish channeled his passion for sports into the Prep Newspaper, writing the weekly sports page in addition to his role as Chief Editor.
Fellow seventh grade student Ishmael S. (XLIII) was one of the students who reached out to help, and he soon became Chief Editor of the newspaper. Ish is a passionate athlete and was a member of a local intramural basketball league, but remote learning in the pandemic led to few opportunities for team sports. He channeled his energy into writing. A frequent consumer of ESPN news, he volunteered to produce a weekly sports page in addition to his duties as Chief Editor. Thirteen-year-old Aniya S. (XLIII) volunteered to run a “Wall of Wonders” section, encouraging students to submit weekly artwork or creative writing pieces. A talented artist, she found more time to practice her passions due to remote learning and strong time management skills, and she used her time to promote creative outlets for her fellow students.
Aniya managed the Wall of Wonders which invited students to submit a variety of artwork each week.
The student-led publication was a special space to amplify student voices on topics they found important to their lives. At first, eighth grade student Noor N. (XLIII) shared study tips for the newspaper. When another student was seeking help to write about a social justice topic, she volunteered to make it a regular column. Noor co-led the social justice column with seventh grader Amelia C. (XLIII) who quickly became a close friend. Their column focused on topics such as the hijab ban in France and no-knock warrants in the U.S. Many students reached out expressing appreciation for their attention to these issues.
NOOR N. (XLIII) “I was looking at the news a lot more often because I was always looking for things we could talk about. And I was looking at the things I was learning at Prep and connecting them back to what I wanted to talk about. I just learned so much!” One of Amelia’s favorite columns was the first one they wrote together. As an introduction, they wrote a spoken word poem about what social justice means to them. “That probably takes the prize for my absolute favorite because we presented it to our contingent mates—it’s just really special.”
Prep for Prep’s Favorite (Only) Newspaper became a community hub for the middle school students to connect and share their passions outside of academics. The evolution of the newspaper saw additional sections, more committee members, and expanded mediums like video. Other newspaper contributors include Ousmane B. (XLIII) who compiled birthday announcements and holidays ranging from Lunar New Year to National Garlic Day. Chloe C. (XLIII) looked at both sides of heavily debated subjects such as school uniforms and assigning homework. Arjun D. (XLIII) and Jessy L. (XLIII) took turns including brain teasers, and Jessy conducted interviews with Prep teachers. Angelique G. (XLIII) joined as an editor. “It was really cool to be able to leave something behind that will hopefully continue as a legacy at Prep,” said Noor. The Newspaper Committee mentored incoming contingent members this past summer to carry on the newspaper once its original creators commenced. We look forward to seeing this community continue to strengthen and evolve with each new contingent!
CREATING A SNEAKER EMPIRE: JOURNEY OF A TEENAGE ENTREPRENEUR
Who comes to mind when you think about serial entrepreneurs? Perhaps we think of graduate students in business school pitch competitions, or mid-career professionals in incubator programs, refining their products to scale up and secure venture capital. At Prep for Prep, you’ll find teenage entrepreneur Brandon K. (XXXVII), charting his own path with a budding sneaker empire.
BRANDON K. (XXXVII/BERKELEY CARROLL ’21, SWARTHMORE)
Brandon is the Co-Founder & CFO of CookoutV2 LLC, a sneaker resale firm that develops and utilizes exclusive scripts and programs on limited items for the benefit of its investors. He founded the company with three friends in high school —Rowan, Michael, and Jonathan—through a shared love of sneakers, basketball, and fashion. The idea started when one friend won a raffle for several pairs of limited edition sneakers. The self-proclaimed sneakerheads then discovered that the resale market had gone from an underground phenomenon into big business: in 2019, the U.S. sneaker resale market alone was estimated at $2 billion and the global resale market at $6 billion.
How will they turn a passionate idea into a viable business model? Berkeley Carroll’s Spring Intensives, co-curriculars, and math curriculum were part of that toolbox for entrepreneurship. Brandon’s participation in Google Code Next through Prep for Prep to learn tech skills and coding principles were also important.
Securing investors was another necessary, and unexpected, bonus through Prep. At a Packer vs. Berkeley Carroll basketball game, Prep Trustee Trevor Price happened to be next to Brandon and they bantered about their schools’ friendly rivalry. The conversation quickly turned to sneaker resales, entrepreneurship, and their Prep connection. As one of the champions of entrepreneurship at Prep, and Founder & CEO of Oxeon Holdings, Trevor offered to continue the conversation with Brandon and his team beyond the game. Eventually, he invested in their company to help scale their ability to purchase and liquidate merchandise. CookoutV2 proudly donates 30% of their profits to Prep for Prep. “It makes a lot of sense for us to do this,” said Brandon, “because I want to give back to where I started from.”
What sets CookoutV2 apart from competitors is that while the team built their business model around classic Nike Jordans, Adidas Yeezys, and Nike collaboration footwear, they combine their continuous evolution of proprietary software for quickly purchasing high-profile footwear with building their own network of buyers. You may have seen long lines of people around upscale SoHo retailers like KITH, waiting to purchase the latest limited edition apparel. It was in those physical locations that Brandon first started expanding his network. He was meticulous about his own clothing and sneaker choices, as those style elements signaled his arrival. “Styling my own brand was important,” shared Brandon. “Wearing certain brands of clothing or accessories signaled that I am in this business.” His team is also part of “cook groups” on the chat app Discord, where they garner intel on shock drops directly from sneaker powerhouses like Nike before items are released on its SNKRS app. Because Brandon has developed his own network, he is able to move inventory quickly and adapt his business model as new releases are lined up.
The Brooklyn native recalls that his journey of entrepreneurship was not an immediately successful one. Brandon’s first idea for a subscription program for ninth and tenth grade peers to buy into a raffle for sneakers was not well received. “It basically failed,” he laughed. Next, he and his friends launched a production company to provide photography, videography, and website design services. While it was creatively challenging, the business wasn’t as successful as he had hoped. His tenacity and ability to pivot has led to CookoutV2 being the most successful venture to date. The pandemic’s slowdown of the city and the switch to remote learning has given Brandon time to streamline his business operations, manage supply and demand, and continue to evolve the company with his team. “My closest friends have opened my eyes in allowing me to set myself up for success. This community has changed my life forever and I know it is for the better.”
STUDENTS INNOVATE THE FUTURE A CLOSER LOOK AT THE INSTITUTE FOR ENTREPRENEURSHIP
Now in its twentieth year, Prep for Prep’s Institute of Entrepreneurship (IFE) program offers our students the opportunity to apply creative solutions to the issues they care about. Over the course of five weeks, IFE students learn the basics of business and coding as a foundation for entrepreneurship. After introductory courses in both topics, students choose one track for specialization and form teams to create business plans which they then pitch to a panel of judges. From branding and competitor analysis to market research, profit margin calculations to troubleshooting app glitches, students continue to refine their products under the mentorship of Google employees. The pitch competition is a chance to win funding to take their start-up from idea to reality. Throughout the program, alumni entrepreneurs from various sectors join students to offer insights into their own journeys and share advice about launching their own businesses.
“There is a wealth gap in our country,” said Prep Trustee Dale Allsopp (VII) in his opening remarks to students at the IFE 2021 Pitch Competition Finals. “It’s prevalent in all areas of our society, but it’s, to me, pretty clear where the value is —it’s in tech. It’s in owning your own enterprise.” Crowned the winners of IFE 2021 were Rafael A. (P9 XXXIII), Brent A. (P9 XXXII), Aiden C. (XL), and Matthew D. (XXXIX) with their business, Nutri-Del! Nutri-Del provides quick delivery of healthy foods to your door. In their research, the students found that many communities of color struggle with a lack of nutrition and cannot find affordable organic produce. New York City’s food deserts leave residents with few options. In a survey conducted by the students, a respondent shared, “We’ve attempted to cut out fast food and other unhealthy foods, but it’s pretty hard to do when you have to get on a bus for 30 minutes to the nearest Trader Joe’s.” Nutri-Del intends to meet that need with an easy to use website where New Yorkers can purchase delicious produce and have it delivered right to their door. The service would be introduced initially in a single borough before city-wide expansion. These students have envisioned a healthier, greener future for New York City residents.
Participants finished the course with new perspectives about their future opportunities. “It was a super interactive class and very fun. It opened my eyes to how you can help people through a business,” said Emily S. (XL). “The people here help you a lot and they give you so much motivation and honest feedback,” shared Rafael A. (P9 XXXIII). “This opened my mind more on the ideas of entrepreneurship.” We are grateful for the continued partnership of Google and Upperline Code who help make this program possible as our students continue to shape the futures they want to see.
SPOTLIGHT ON IFE STUDENT PROJECTS
Alma is an online nonprofit working to help low-income New Yorkers live a healthy lifestyle on a budget.
Atokin is a non-profit organization dedicated to using the resources of our donors to spread financial awareness.
BriteBeach is a quick and timely system to volunteer for beach cleanup.
Cheats brings healthy food options to low income communities that are cheap and easily accessible. DiversityConnect is a website that provides a safe space for students of color in predominantly white schools to share their experiences and listen to educational podcasts.
EduMental is a social platform to help students improve their mental health with accessible ways to find people who have similar experiences to you.
Eulo is developing a sustainable clothing line and self-driving beach cleaning machine in order to spread awareness on excessive beach litter and to help people in need with clothing donations.
Helping Hands is a program to empower residents of affordable housing and connect them with existing community organizations, so that they may gain social and financial mobility.
Nutri-Del is New York City’s affordable, organic, efficient food delivery service.
Up-Cycle is an online clothing line as well as a youth program. We sell repurposed clothing created from recycled material.
Crowned the winners of IFE 2021 were Rafael A. (P9 XXXIII), Brent A. (P9 XXXII), Aiden C. (XL), and Matthew D. (XXXIX) with their business, Nutri-Del!
Photo By Colin Clark
CULINARY CORNER: A RESTAURATEUR'S PATH TO INNOVATION AND ADVOCACY
ANNIE SHI (XXIV/BREARLEY ’08, YALE ’12) FOUNDER & PARTNER, KING
2020 was an unforgettable year for the hospitality industry. The COVID-19 pandemic led to statewide shutdowns of restaurants and bars nationwide, along with other businesses deemed non-essential. The subsequent takeout and delivery model and limited capacity reopenings were not sustainable for many restaurants, leading to over 1,000 permanent NYC closures to date. Yet despite the odds, Prep alumni continue to find the courage to overcome challenges as chefs and restaurateurs across the country. For Annie Shi (XXIV), a founder and co-owner of King in SoHo, innovation is essential for her business model to adapt to a new world of culinary entrepreneurship.
Located on the bustling corner of King Street and Avenue of the Americas in New York City, the women-owned King serves up seasonal food influenced by southern Italy and France. It was the brainchild of Annie, Clare de Boer, and Jess Shadbolt, partners she met through her Brearley network in London, where she was working in finance and was developing her culinary interests in her spare time. From pop up supper clubs to cold-emailing chefs for stage opportunities —unpaid internships to gain hands-on experience in a restaurant—Annie juggled multiple hats until she and her partners were ready to return to New York City to launch their own restaurant. With Annie taking on front-of-house duties and wine recommendations, and Clare and Jess in charge of culinary creations, King launched in 2016. They have garnered rave reviews from Grub Street to New York Times and Bon Appetit, and were named to Food & Wine’s 2018 Best New Chefs list. Yet nothing could have prepared the trio for what the last year would bring.
Photo By Colin Clark
When New York City finally allowed restaurants to convene outdoor dining, Annie’s business partners were stranded overseas and on maternity leave. She had to navigate regulations from multiple city government departments and ever-changing New York State guidelines to construct outdoor dining structures, while prioritizing staff health and safety. When King’s planned reopening coincided with protests seeking justice for George Floyd, having a celebration during a time of national grief and trauma did not feel right. She made the decision to delay reopening and instead donated proceeds from its launch event to a BIPOC-centered community farm and education center.
When King reopened for outdoor dining and COVID-19 vaccines were not yet developed, staff safety was Annie’s top priority. “There is nothing normal about running a restaurant in a pandemic,” she shared. “When I asked my team to come back to work, I did so with the full knowledge that they either had no choice but to work, or they were doing so because of their love and loyalty to King. I don’t take either lightly.” Staff members collectively decided on protocols that would make them feel safe to return to work. King was one of the first restaurants to ask diners to mask up when servers approached the table, as a safety precaution and courtesy to those whose health and livelihoods were at stake. Annie had many tough, exhausting conversations with guests at first, but people began to notice that they took Covid seriously. Soon, other area restaurants also began to request that diners similarly modify their behaviors. King’s commitment to both their staff and their guests eventually led to new and returning diners who appreciated their dedication to safety and well-being.
Looking back on her path, Annie shared that her career pivot was not initially understood by her family. The Queens native is a daughter of Chinese immigrant parents, and when she told them she was leaving finance to pursue culinary entrepreneurship, the reception was not quite welcome at first. “I remember my father telling me, his first job in this country was in a restaurant, and he worked hard so that his daughters didn’t have to be in a backbreaking industry,” said Annie. Changing their notions about what a fine dining experience and fulfilling career looks like would take some time. “It took a while to convince my family that I had a solid plan and the passion to be in this business.” Her parents have since come full circle and have even taken opportunities to enjoy meals at King. “They’re really proud of what I’ve been able to accomplish and they see now that this is a viable path for me.”
In addition to adapting the restaurant’s daily operations, Annie launched a monthly wine club to generate revenue and engage regular customers who have left the city. She and her partners also developed an exclusive olive oil with a Tuscan vineyard and launched its own rosé, the Corbières King Rosé, Domaine de Fontsainte from southern France. “While the past year has been heartbreaking in many ways,” said Annie, “the pandemic also gave us the space to innovate and try creative projects we’ve always wanted to do, but couldn’t make time for until now.” She has also spoken up about the need to make outdoor dining a permanent part of New York City’s hospitality landscape. Annie serves on the Steering Committee of ROAR (Restaurants Organizing, Advocating & Rebuilding), which started as an employee relief fund to provide cash assistance to restaurant workers. It has since evolved into a group that advocates for a more sustainable future for the hospitality industry and seeks to provide a holistic suite of low-cost and free health and wellness services to the most vulnerable working in this field.
In spite of the demands on her time, Annie makes a deliberate effort to remain connected to the Prep for Prep community. In recent years, she has volunteered as a judge for Prep’s annual Institute for Entrepreneurship, providing constructive feedback to students’ business plan pitches and helping to select the prize recipients. “It’s been so interesting to see the evolution of projects from homemade baked goods and accessories into websites and apps that are designed for mental health and community building.” Annie was an IFE winner herself, when the program operated under a different name when she was in high school. “My business idea then had something to do with clothing and the fashion industry —clearly not at all what I’m doing now! —but it was a fun and fantastic learning experience.” No matter how her career evolves in the future, Annie’s impact on the culinary industry and beyond has already left an indelible impression on those who have benefited from her leadership and talent.
CELEBRATING ALUM-OWNED RESTAURANTS & CATERING SERVICES
Areito Bakery, www.areitobakery.com, @areitobakery, Damarie Ocasio O’Toole (P9 VIII)
BoyMeetsGrills, www.boymeetsgrills.com @boymeetsgrills Gabe Griggs (XVIII)
Bronx Beer Hall, www.thebronxbeerhall.com @bronxbeerhall Anthony Ramirez II (XII)
Coffee Uplifts People (CUP), www.coffeeupliftspeople.com @coffeeupliftspeople Angela Yee (IX)
Dovecote Café, www.dovecotecafe.com @dovecotecafe Aisha Pew (XIV)
Island Infusions Catering, www.islandinfusionscatering.com @islandinfusionscatering Damone Johnson (XXIV)
King, https://kingrestaurant.nyc @king.newyork Annie Shi (XXIV)
La Morada, https://lamorada.nyc @lamoradanyc Marco Saavedra (P9 XVI)
Lolo's Seafood Shack, https://lolosseafoodshack.com @lolosshacks Leticia Skai Young (X)
Mad Juicy, https://madjuicy.shop @madjuicyofficial Andrenne Coleman (XXV) and Angilique Coleman (XXV)
LITERARY FOCUS: ALUM AUTHORS & THE PREP FOR PREP LIBRARY
When alumni or recent graduates of the Preparatory Component program think back to their classes, it’s likely that the image of a stack of books to read, annotate, and discuss springs to mind. Among the voices of Morrison, Wright, and Shakespeare, students might find that they would like to add their voices to the chorus. Over the years, many Prep for Prep alumni have become novelists, biographers, and poets. Naima Coster (XX) has become a New York Times bestselling author with her second book, What’s Mine and Yours, and Top Chef star Gregory Gourdet (P9 II) is revolutionizing healthy eating with his cookbook Everyone’s Table: Global Recipes for Modern Health. Though many authors pull from their personal experiences, Sulaiman Jenkins (P9 VIII) wrote about the life of his friend, rapper Mutah “Napoleon” Beale in Life is Raw: The Story of a Reformed Outlaw.
Books play a large role at Prep for Prep, and we are thankful to those who have helped us reimagine its role in our community. For alum Wei Kuo Wayne Miao (VI), after volunteering as a Reunion Ambassador for the Single Digit Reunion last winter, he wanted to help create a space where today’s Prep students and alumni can relax and feel a sense of belonging. “Prep will always be known for academic rigor and staff support, but I want to help the kids find a place to just be themselves.” Wei generously donated $10,000 to refresh Prep’s 71st Street Library. New books covering fiction, history, literature, graphic novels, and YA literature were suggested by Prep staff to be more inclusive of different cultural backgrounds and reflect the communities of our students. Prep’s longtime corporate partner Blackstone also generously donated a $1,000 gift card to support book purchases. We continue to stock the shelves of the Prep library with books that reflect the breadth and depth of our Prep community, including those authored by our alumni. Not only will alumni be featured on our bookshelves, but Prep for Prep is in the process of procuring alumni art for the library walls as well. We look forward to the near future when we can welcome students and alumni back to the buildings safely. Until then, check out several titles authored by alumni in recent years to the right.
“It is no doubt one of the most rewarding experiences of a lifetime,” said Sulaiman Jenkins (P9 VIII) about his first book, Life is Raw: The Story of a Reformed Outlaw. “Hopefully the first of many more to come.”
CELEBRATING ALUM AUTHORS
What's Mine and Yours (2021), Literary Fiction, Naima Coster (XX)
Vice-Royal-Ties (2021), Poetry in Translation, Jennifer Shyue (XXVIII)
Life is Raw: The Story of a Reformed Outlaw (2020), Memoir, Sulaiman Jenkins (P9 VIII)
(Inter)Facing Death: Life in Global Uncertainty (2020), Nonfiction/Sociology, Sam Han, PhD (XVIII)
Applied Cross-Cultural Data Analysis for Social Work (2021), Social Science Research, co-authored by Keith Tsz Kit Chan, PhD (IX)
Mystical Musings: Poetry, Insights, and other Writings (2019), Poetry/Memoir, Marcel Armstrong (P9 VII)
3 Everyone’s Table: Global Recipes for Modern Health (2021), Cookbook, Gregory Gourdet (P9 II)
Eclipse of Dreams: The Undocumented Led Struggle for Freedom (2020), Political & Social Sciences, Marco Saavedra (P9 XVI) et al.
Words or Water (2016), Poetry, Li Yun Alvarado (XV)
