Stella upped her skills and confidence, opening new career possibilities when she took part in the Food Foundations project which aims to tackle food waste while creating pathways to employment.
I was unemployed when I heard about Food Foundations. I was looking for inspiration and support after all the lockdowns ended as I missed being part of the Brighton community. Doing something hands-on, where I could learn a skill, engage all my senses and connect with other people, appealed to me.
At the first session, Charlotte, the course leader, asked us what our favourite potato dish was. My grandmother had died the previous year and was probably in my head because I said râpée, which is a grated potato dish and was one of her recipes.
Charlotte said, ‘OK, we’re going to make it.’
This completely threw me, and I was nervous about going ahead without either a recipe or my grandmother to call. I was afraid to mess up.
Of course, I ended up messing things up a bit, but this was good learning for me on many levels. I gained confidence knowing what I would do differently next time – which is grate the potato thinly and cook it slowly. I discovered I got a buzz from being in the moment, learning to trust my intuition and to take a risk. I also learnt to trust people and to not fear their judgement. The group was so supportive.
‘I think my grandmother would have been proud of me.’
On the course I enjoyed being, for the first time, in a commercial kitchen. It was an experience I’d recommend. I learnt knife skills, chopping skills, peeling ginger with a spoon. I learnt how to work with dehydrated vegetables and got new ideas about where to shop for local food. I learnt how to read and understand food labels, and about food hygiene and food management. I had no idea before the course there were 14 food allergens!
But the main skill I got was cooking with what I have already, making a meal out of nothing. In the past, I thought that everything had to planned, to be organic, to be the best of the best and that recipes had to be followed to the dot.
I don’t see cooking like that anymore. It’s more sustainable and healthier to work with what you have than to strive for unrealistic goals.
I can do pretty much anything with courgettes now after FareShare donated a huge batch for one of the sessions!
Since the course I’ve secured a job related to food and eating. I can now consider a new career and I can see possibilities where I couldn’t before, which is mentally powerful for me. Physically, I am also healthier as I am more in tune with what I eat.
But at the heart of the course was the people, the care, the warmth and the sense of community. I feel part of a lovely community now, and that I can help others. There is a special value in that.
