Free To Feed is a social enterprise providing educational workshops for those of us interested in experiencing foreign cuisines. Founded by Loretta and Daniel Bolotin – their company employs refugees and asylum seekers; giving them an opportunity to share their culture and improve their English language skills.
Goodsmiths Intern, Antonia attended one of their workshops in 2017. Here’s the lowdown on her experience.
I went to a session called ‘Taste of Sri Lanka’, taught by Charu. Besides being a lovely and bubbly person, she is a chef and restaurateur from Colombo, Sri Lanka. She was kind enough to share her story with em, one that few of us can even imagine; of fleeing her home to save her and her family’s life from a devastating civil war. Her journey wasn’t easy, but she never lost faith, and now she teaches eager students how to make delicious recipes.
The magic takes place at 763A High Street in Thornbury, where Free To Feed is located; be careful not to make the same mistake I did and walk past their venue, as there is little signage.
All attendees, about a dozen in total, were given a warm welcome from the organisers and volunteers, who offered us a cup of coriander and ginger tea, as well as a spicy pineapple snack. There is also the option of purchasing alcohol or refreshments, from which the profits go right back into helping the employees.
After a round of introductions, we are each provided with a chopping board and a knife; Charu directs us on chopping the ingredients and walks around the table showing us the best techniques, making things much easier. Everyone gets involved; passing bowls to one another, handing vegetables around, and helping each other out. Charu is a friendly, funny teacher from the very start and if something goes wrong she takes it all in her stride.
After everything is prepped, we move on to the kitchen where people are assigned different cooking tasks, under Charu’s expert supervision, aided by her son, the cheerful and funny Harish. During the cooking phase, Charu shares with us her tips and tricks for better dishes.
Right before dinner is served, she gathers us around a bubbling pot, and tells everyone her life story. Hearing about Charu’s hardships and journey of hope is far better heard from the woman herself than from me, so I definitely recommend booking a class for learning and listening.
Next, dinner is served, and Charu encourages us to let go of our cutlery, and use only our right hand to eat.
The menu consists of fish curry, beetroot curry, traditional cabbage fry, accompanied by aromatic rice and a fresh salad. For dessert, Charu treats us to sago pudding. I admit the fact that I am neither a fan of fish nor beetroot, had me slightly concerned for my taste buds, but all my worries went away after the first bite.
Everything was full of flavour, the aromas blended nicely together for every part of the meal, and the dessert was heavenly. The fact that all the food was cooked with help from each and every one of the attendees made it so much more delicious. The pictures below of my empty plate should tell you everything you need to know.
The experience at Free to Feed was one-of-a-kind. Charu’s energy and her passion for food are contagious, which made the class seem less of a lesson and more like a bunch of friends cooking together. I left the workshop having learned how to prepare several new yummy dishes (everyone gets sent the recipes so you don’t have to worry about memorizing every step), and with a belly full of amazing food.
Not only that but I had that lovely warm sensation that comes with doing Good; because these cooking classes not only benefit the attendees, but also the asylum and refugee seekers whose lives are improved by Free To Feed’s initiative. On this note, I would like to thank the organisers, the volunteers, the other participants, and especially Charu herself for such a beautiful experience.
To book a cooking class for yourself, your employees, or as a gift for someone else, visit Free To Feed‘s page.
All pictures have been taken with permission from the chef and the other volunteers or participants.
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