Courtesy Hattie’s Culinary Lab
By Staff Writer
The first week of service at Hattie’s Culinary Lab, powered by the Social Enterprise and Training (SEAT) Center, marked an enthusiastic start for a new culinary venture that combines workforce training, community engagement, and the enduring legacy of one of the Capital Region’s most iconic restaurant names.
Located in the historic Hattie’s Albany space on Madison Avenue, the lab officially opened to the public on Oct. 9, launching a new chapter for both Hattie’s and SEAT. The innovative partnership transforms the restaurant into a hands-on classroom where students receive comprehensive training in both back-of-house and front-of-house hospitality operations while serving guests during live dinner service.
Hattie’s Culinary Lab operates every Thursday and Friday evening with two seatings—5:30 p.m. and 7:30 p.m.—offering a prix fixe menu priced under $40 per person. The menu combines Hattie’s beloved Southern classics with globally inspired dishes designed to broaden student-chefs’ culinary education.
“We had a good turnout — every reservation built the students’ confidence even more,” said Jennifer Lawrence, founder and CEO of the SEAT Center. “The community is thrilled to see an establishment dedicated to training young professionals. Guests love the opportunity to support young people and their future while dining out. Many people raved about the food, service, and overall energy inside the restaurant.”
The SEAT Center is a nonprofit organization dedicated to transforming lives through education, workforce development, and social enterprise. Through its Culinary Lab program, the organization provides students with both technical and soft skills that prepare them for careers in restaurants, hotels, and other areas of the hospitality industry.
Lawrence said 12 students are enrolled in the inaugural training cohort, including eight working in the kitchen who had never worked in the industry before. “They are rising to the occasion,” she said. “As soon as the first guest walks in, all of their training and preparation become evident. At the end of each night, you can hear the back of house erupt in a celebratory ‘we did it’ cheer when the last ticket is fulfilled.”
Property owners Ed and Lisa Mitzen, who purchased and restored the Hattie’s Albany property, share that vision. “We’re thrilled to see this space come alive in a way that both honors Miss Hattie’s legacy and supports the next generation of talent,” said the Mitzens. “The Culinary Lab is a powerful example of how community partnerships can create meaningful impact.”
Lawrence said the partnership honors Hattie Austin Moseley’s original spirit of generosity and inclusion. “In 1938, Hattie stepped off a train in Saratoga Springs with just $33 in her pocket. It wasn’t just the food that made her famous — it was her compassion,” she said. “Nearly a century later, her legacy of generosity and opportunity lives on through SEAT Center. Together, we’re honoring her spirit by training and employing young people launching their careers in culinary and hospitality.”
Looking ahead, SEAT hopes to expand service to include lunch and additional evenings. “Local business and partner support as customers is vital,” Lawrence added. “Every reservation helps students gain real-world experience and supports a program that builds our region’s future workforce.”
Reservations for Hattie’s Culinary Lab can be made through Resy, and program details are available at www.theculinarylab.org.