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Hernandez, who is the community life director and executive chef at the YWCA, moved in with her eldest sister and brother-in-law when their mother became too ill to care for Hernandez.

Her strong-willed, matter-of-fact, no-nonsense mini-mom made a lifelong impression on her sibling, who now is using her sister’s lessons to help mold other women.

Lesson No. 1: “There’s no question about the strength of women,� Hernandez said.

Lesson No. 2: “If we want to do something, it was just a given we’d do it,� Hernandez said.

Lesson No. 3: Don’t forget lessons one and two.

Hernandez didn’t cite the third lesson during a break from her busy schedule last week in the YWCA courtyard. But it became clear it is part of her toolbox to create social change and empowerment at the YWCA, making the west-side center into a more visible and vibrant community focal point.

At the North Bonita Avenue office on the west bank of the Santa Cruz River, Hernandez and the rest of the staff, headed by executive director Kelly Fryer, are developing programs and services on the three-pronged platform of “eliminating racism, empowering women and promoting peace, justice and dignity.�

The YWCA aids women in business and provides skills to overcome poverty; develops young Latina leaders and helps immigrant women bridge social and economic gaps; sponsors forums on fighting racism, supporting same-sex marriage and immigrant rights; works to reduce mass incarceration; and offers space for women artists to display their works.

On May 1, a Friday, the YWCA will host a fundraising breakfast with Missouri Sen. Maria Chappelle-Nadal, a civil rights leader and activist who represents Ferguson and a portion of St. Louis.

“There’s so much this organization has done and continues to do,� said Hernandez, 42.

One of nine employees, Hernandez works in the kitchen and in the community.

In the kitchen, the culinary-schooled Hernandez oversees the Café @ the YW. It began in August 2013 with a coffee cart in the lobby and expanded in February with a cafe which, in addition to creating food, doubles as a culinary program for young women.

The YW kitchen also has a catering program, for events at the YWCA and outside as well.

In the brief time since the Café @ the YW expanded, Hernandez has witnessed the growth of the women, employees and volunteers, who are working in the culinary program.

“They seem to walk a little straighter,� she said.

In great part thanks to Rose.

Rose worked in Phoenix for Chicanos por la Causa, a social service agency and advocacy organization.

Hernandez, who grew up in Phoenix, saw how her mini-mom dealt with others, including fellow employees, activists and politicians, in an even-handed but determined way. Her sister had a way with them.

“People just fell into line,� she said.

Hernandez brought mini-mom’s lessons with her when she moved to ÃÛèÖÖ±²¥ in 1990 to study anthropology at the University of ÃÛèÖÖ±²¥. She came away from her studies understanding the imbalance that exists between marginalized communities of color and the dominant ones.

In underrepresented communities, the people’s stories and wishes are not told properly or at all. Often the tales of aspirations and success are forgotten.

These issues underpin Hernandez’s vision of community involvement.

But before immersing herself in community issues, she decided to become a chef. In dining rooms she found she could connect with people and be a part of their celebrations and their lives.

Above all, her culinary work gave her a sense of service. “I take that seriously,� she said.

Cooking led her to catering, which led her to the YWCA. It’s all connected, she pointed out.

By creating the Café @ the YW, she is developing a community center as a social enterprise.

The YWCA, she said, is setting the table for change.

“I take this metaphor seriously.�