What an honour to be voted the number 1 cooking school in Melbourne by Time Out Melbourne in May 2017.
That time the amazing video maker, Ben Crook created an introductory video to help you get to understand what free to feed is all about.
Co-founder of free to feed Loretta Bolotin was featured in the Weekly Review's Local Heroes program which aims to recognise and celebrate inspiring individuals who devote themselves to helping those in need. Read the full article here.
In November 2016, The Funding Network collaborated with Clayton Utz to "present a special diversity and social inclusion in the workplace night" and after a competitive application process we were 1 of 3 social enterprises that were selected to share our work, we raised a record breaking $28,950 towards developing the free to feed kitchen HQ.
"free to feed is a mutually beneficial experience – refugees and asylum seekers are given a chance to work in Australia and make connections with people, while those already living here are given the opportunity to learn about new cultures and cuisines....." Read more from our feature on Smudge Eats.
A video about free to feed:
"More than just a cooking class for these asylum seekers" is a wonderful article about free to feed on Broadsheet, "Between mouthfuls of the delicate rosewater and pistachio halva the group has just made, Hamed asks us whether we are enjoying the food. We are. But perhaps more enjoyable is seeing someone who has fled turmoil making his way in Australia." Read here
South Melbourne Market will be home to pop-up cooking classes teaching international cuisine by refugees. An article by The Port Philip Leader about our pop-up cooking school classes being held at the South Melbourne Market. Read here.
Mahshid and Daniel were invited to have a chat with Refugee Radio. Listen here.
Our pop-up cooking school is helping to bridge a cultural gap. This is an article in The Northcote Leader for the launch of free to feed at a popular local cafe, Kau & Co.
Our classes for hungry foodies were also featured in the Melbourne Leader.