CHEFS CLUB

Virtual Program

The Program

Participants cook at Babita’s Chefs Club event in January 2020.

Participants cook at Babita’s Chefs Club event in January 2020.

In the past twenty years of serving the refugee and immigrant community, RWN has identified that these New Americans are enthusiastic and hopeful to start building their new lives in their new homes. However, they’re under tremendous pressure to adapt quickly and face overwhelming challenges to self-sufficiency.

“Food is our common ground, a universal experience.”

But they have this valuable asset - their vast knowledge of cooking age-old recipes and cooking techniques. Many of them are accomplished chefs and share keen interest in venturing into the food business.

They just need an opportunity to test their culinary skills and community to build connections across demographic divides.

The Impact

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Chefs Club Review

RWN’s Chefs Club hosted two cooking events. The first Chef was Shaista, from Afghanistan. Our second Chef was Babita, from India.

Tickets were sold out for our third event with Hiraganas, from Bhutan. However, due to the COVID-19 Pandemic - the event was cancelled.

We reviewed our program and have realized that as we all continue to practice social distancing - we crave community now more than ever before.

Chefs Club was able to give these talented and accomplished Chefs a platform to present their cuisine to the public, and take their first step in the food industry.

Chefs Club Impact

  • Gain exposure without any overhead cost.

  • Strengthen their craft and boost confidence.

  • Generate income for their family.

  • Promote cultural exchange, enriching the community at large and building ties across the demographic divide.

Virtual Chefs Club

To adjust the program in response to COVID-19, Chefs Club will be going virtual. On a monthly basis, we’ll have different refugee and immigrant chefs showcase recipes from their home countries, streamed live from their new homes.

This will be an opportunity to connect with chefs, and learn about their cultures in such a barrier-dividing manner.

Logistics:

  • Chefs will be given recipes/ingredient/ServSafe overview

  • There will be a recipe card and infographic sent to all registered attendees, upon registration.

  • Infographic will include information about the chefs, their respective countries, along with the needed ingredients and tools to allow attendees to cook in real-time with the Chef.

  • The session will also be recorded and uploaded within 24-hours for access to all registered attendees for future reference.

  • Chef will have a “sous chef” - ideally a family member that will be recording them and also taking live questions from the attendees.

  • Chefs are encouraged to talk about their journeys, countries, love of food, their motivations and aspirations.