Chefs use skills to feed needy

2017-10-03 06:05
A volunteer gives food to a Tafelsig resident who attended the initiative in Langeberg Street.

A volunteer gives food to a Tafelsig resident who attended the initiative in Langeberg Street.

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Almost a thousand people in Tafelsig were nourished by a hearty and nutritious meal served by GrandWest volunteers last week.

The volunteers left the kitchens of GrandWest for the day on Thursday to prepare a meal for more than 800 people at United Reformed Church in Tafelsig.

Among those who enjoyed the mince and mixed vegetable casserole with rice were 250 children from the area.

They also received jelly with custard for dessert.

The Chefs that Care initiative was born from GrandWest’s food and beverage team’s desire to use their skills and passion to make a positive impact on the lives of those less fortunate in nearby suburbs.

“With unemployment rife in many Cape communities and with the cost of living, including food, skyrocketing, we are faced with the reality that many people do not have even one balanced meal a day. Among the most marginalised and most affected are children and the elderly. Sadly, their nutritional requirements are not being met so their quality of life and their health is compromised,” says GrandWest’s executive chef Wynand Schoeman.

Recognising that as chefs they can make a difference by using their knowledge of food preparation and nutrition to uplift needy people, the initiative was started with the support of GrandWest and concerned sponsors, says Schoeman.

GrandWest’s Chefs that Care journey has seen the team travel into some of the poorest communities in the Western Cape.

Between August last year and January this year, Chefs that Care helped feed 100 adults once a month at the First Feed Elim night shelter. Other interventions include feeding 200 children and 200 adults in Rocklands, 7de Laan informal settlement in Strandfontein, New Horizons, Ottery and Schaapkraal.

Meaty bones are also donated to soup kitchens run by GrandWest’s tables secretary, Elmarie Mitchell, and chef Janine Naidu, every month.

“We have been in a position to prepare and share over 2700 meals and donate supplies to two soup kitchens. The looks of gratitude on the faces of those whose lives we have touched, is all the inspiration we need. Alleviating hunger is something that will always be close to our hearts and we feel privileged to be able to continue with this programme to feed the hungry in our communities on a monthly basis.

“We thank all of our volunteers for being part of it, with a special word of appreciation to our sponsors, including Bidfood, Palmans foods, Green Ccene, Hanko Packaging, Espresso Bakery and Maitland Farm,” he says.


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