Foodies Without Borders is empowering young entrepreneurs in developing countries through culinary arts and permaculture. Help us build a modern commercial Kitchen and provide access to Kenyan Youth & Communities
Background & Inspiration: Our non profit organization FOODIES WITHOUT BORDERS, INC was founded by Chef Tony who resides in Boston but grew up in Nairobi Kenya. "Our organization is a tribute to my late mother Grace who was a self taught bona fide pastry chef and who used her gift of grit by teaching our neighbors young men and women how to bake and create small sustainable businesses."
The Beneficiaries & Their Challenges: We are committed to enhancing lives of teenagers who were often forced to drop out of primary schools in order to provide for their families. These young teenagers among other struggling teenagers across Africa, are referred to as “Beach Boys & Night Girls”, they are often the youngest in the family and would scour the beaches for anything valuable to sell including being involved in sexual exploitation by sex predators posing as international tourists. Our primary mission is to teach these teenagers and their families applicable culinary & sustainable farming knowledge in order to be self-reliant. Our organization is also continuously distributing donated new and used kitchen wares from U.S homes to poor communities in Kenya, as well as teaching workshops on how to use kitchen wares and farm equipment. We encourage volunteers to join and experience our annual, once in a lifetime volunteer safari trips to Kenya especially fellow Americans from all walks of lives are welcome to join us. Our goal is to build a modern commercial kitchen as a teaching and test Kitchen as well as a safe space conducive for thriving and culinary immersion of the youth. Help us and be part of this "life changing" endeavor. Together, let's make a difference in a young man or woman's life in Africa. Thank You!
Why the Endeavor & What are the Solutions: Problems in development projects are inherently unique and complex. Addressing them requires creative thinking, awareness, humility, and accountability on the part of development organizations. While the core goal of "empowering Kenyan youths to pursue careers in "cooking" is a relatively straightforward concept, obstacles such as public health, racism, sex-trafficking, drug addiction, and terrorist organization recruitment, challenge the success of this project. Our approach is to engage and partner with youth who may have new ideas but lack the resources or audience to address their plight. Together we plan to create, manage and sustain a program that would become an asset to the local communities as well as an example to communities beyond Kenya.
The Plan & Road Map: Our core mission is to transfer and share culinary skills to at risk vulnerable young men and women and prepare them to access meaningful employment in the growing Kenyan hospitality industry as well as support them in establishing sustainable and successful small businesses in the Farming and Culinary sectors of Kenya's economy.
The Ask: We are seeking supporters and volunteers to partner with us and assist us in funding of our short term "pop up cooking schools" and transition into a permanent program which will be made possible with the construction of a modern commercial kitchen, a solution to our plans for scale and impacting more youth and their communities.
Funding Goals: The funds will be used to build a modern Commercial Kitchen on our "demo farm" and it will be built with locally sourced materials as well as local skilled labor. We will incorporate a small restaurant which will be open to the public but primarily open for training purposes of our students, but also to generate funds that will assist us in maintaining our annual operational budget sustainably.
-We need funds for required permits so as to be be properly licensed for all our Kitchen operations.
-We need funding to hire local staff to assist in day to day management and Kitchen facilities maintenance.
-We also need funding to ship donated used and new quality kitchen wares, chef kits, cook books, small appliances, learning materials, gardening equipment, farming tools, seeds, cutlery, uniforms, decor and other culinary and farming miscellaneous items that have been donated to us by American Families, our supporters and well wishers from all over USA for Kenya. Thank You!
-We also need funds for worldwide social media marketing and campaigns to showcase our Community Kitchen project so as to connect with professionals, volunteers, donors, sponsors and food enthusiasts from around the world.
Transferable Skills: Our curriculum will be taught by local and international volunteer chefs and it includes among other skills: business math • social media promotion • customer service • food safety/kitchen sanitation • food preparation • knife skills • food storage • kitchen management • food ordering/procuring • sauces • animal breakdown • meat preparation • plate presentation In addition to the cooking school, the program will incorporate permaculture/sustainable farming practices and provide access to information and training on farming practices needed to meet the high demand of quality produce. Strengthening the relationship between farming and food "permaculinary" will increase livelihood opportunities for disenfranchised youth, take advantage of Kenya’s strong agricultural industry, harness the momentum of popular social movements such as “Farm to Table,” "Seed to Plate" and bolster the tourism economy by celebrating local identity and elevating our local cuisine to the growing international trendy "foodie culture."
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