Despite the best efforts of the slow food movement from Italy, the prevalence of ‘fast food’ and all it stands for disguises the real time it takes to put a nutritional, high-quality meal on the table and under-values the wider health benefits of cooking.
Luckily people like Barry Allard and LEAP CIC in Norwich know how food and catering can give direction and purpose to individuals leading often chaotic lives. Some of these people are now benefiting from a new enterprise – The Feed – as Barry explains.
“At LEAP we’re about supporting homeless people, or those disadvantaged in other ways, to lead more fulfilling lives. We’ve recently launched a catering enterprise – The Feed – to develop specific skills, while also providing coaching and training; person-centred support. Learners achieve personal development goals – in self-esteem, taking responsibility, dealing with the past, planning the future, gratitude – all the time getting support for progression towards employment.”
The journey into work for LEAP clients may be relatively short, but for others it can be a long term association. People with complicated home lives, furthest from the jobs market, can get the kind of extended support from LEAP that other schemes often simply cannot afford to offer. One trainee is now employed at LEAP, and it’s hoped others might follow as the enterprise grows.
I wondered how Barry and LEAP got into food and the idea of setting up The Feed in the first place. I discover that, like me, Barry is passionate about food. He also points to the creativity and health benefits associated with catering.
“With cooking, you can get tangible results by making something quickly – a sense of achievement for the person doing it. In the longer term we hope to set up an academy with a 12 – week programme so more learners so they can get their hygiene certificates and develop particular skills – in pastry, for example – from local chefs”.
Healthy eating is an important part of the LEAP offer: “We’re modern in terms of street food and event catering, but the food still has that healthy kick” says Barry.” As a social enterprise we also aim to embrace ethical supply in the business – we buy local wherever possible.”
I wonder what Barry’s advice would be to someone thinking of starting a social enterprise and getting into catering?
“We’re there to help homeless people into work, but it’s not an easy busy model – working with unpaid trainees in low-cost at one level, but expensive at another- managing volunteers is demanding. So I’d advise you to get support and advice from others who have already been there. Finding mentors is really important. There are people around who can reduce the fear as you go into the unknown.”
“Catering is very hard work. People often don’t realise how much preparation goes into putting food on the plate. And it’s not easy to build all the preparation time into the price of the finished product. Planning, managing trainees, producing good quality food, and making money is a difficult juggling act.”
I leave Barry with a mental image of a chef in a busy kitchen frantically spinning plates on the ends of sharp knives and decide to stick with my particular passion for food – eating it – rather than Barry’s – creating a business with it.
Find out more about The Feed at http://the-feed.co.uk and on Twitter @TheFeedCIC
Barry is in the 2013-14 cohort of learners with the School for Social Entrepreneurs on
the Lloyds Bank Social Entrepreneurs Programme at the Eastern Enterprise Hub in