Since 2001 Community Chef has trained over 750 cookery leaders who have gone on to help over 25 000 people enjoy a healthy and more sustainable diet. Find out more →
Since 2001 Community Chef has helped thousands of people to improve their cookery and nutrition skills.
Our services include cookery workshops, cookery demonstrations, capacity building training and community food consultancy.
Community Chef delivers training courses for cookery leaders, food banks, community cafes and community organisations. Our training empowers others to set up and run their own food related initiatives which in turn improves the health and wellbeing of their communities.
We run cookery classes and workshops from our own training kitchen. Our state of the art mobile kitchens allow us to deliver cookery and baking workshops almost anywhere. Expert tuition and person centred approach ensures that our learners to become confidant cooks with a full range of kitchen skills. We also offer a range of bread making and baking workshops and train people to set up micro-bakeries and community bread clubs.
We deliver indoor or outdoor cookery demonstrations. Our interactive demonstrations are highly engaging and always very popular, especially as the audience gets to eat the food we prepare. We also deliver workplace health and corporate cookery demonstrations, helping organisations to look after the health and wellbeing of their staff.
We love to feed people and specialize in seasonal, healthy catering for corporate, private and community functions. We also facilitate interactive catering where we involve participants in catering for their own event.
Our smoothie bike is available for workshops and public events.
We have our base at the Lewes Community Kitchen, but we work nationally with schools, community groups, charities, health and government organisations and ethical businesses.
Community Chef is a not for profit social enterprise and we are dedicated to promoting a sustainable food system which provides good food for all. We support local food producers and most of the ingredients we use are organic.
I hope you enjoy your visit to the Community Chef website. Please contact us to find out more about us and the services we offer.
Robin van Creveld - Community Chef
What a great summer! We attended over 20 public events, demonstrating delicious, healthy and low impact food from around the world. We fed 5000 plus people and worked with organisations including Kew Gardens, Town & Country Housing, Wave Leisure, Nippers and Food Cycle. Here is a collection of some of the recipes we shared. Summer […]
I was asked to design a menu of food for the future recipes to tie in with Kew’s Science Festival at Wakehurst Place. It got me thinking about some of the big issues we are facing as a planet and species. As the climate changes and the earth’s population rises, as natural resources and arable land dwindles, how […]
It’s that time of year again when we start gearing up for cookery demonstrations on the kitchen theatre stage at the Southsea Food Festival. As well as hosting some of Portsmouth’s most talented chefs, bakers and food producers, we’ll be demonstrating our favourite street food dishes from around the world including: Tapalapa, a West African baguette […]
Food for Thought, Hastings Join us for a community food networking and skill sharing day Food for thought, Hastings We are delighted to be co-hosting Food for Thought, Hastings – this symposium together with colleagues from Hastings Voluntary Action and Education Futures Trust. The aim is to get people with an interest in food and community activities together, to […]
Greek Christmas Bread, a delicious festive bread with depth of flavour and intention . . . The dough is enriched with butter, milk, sugar, eggs and mixed peel. Some people add wine or ouzo to the dough for an even more flavoursome loaf. The traditional practice when making this bread is to knead all of […]
As usual, this autumn, we’ll be getting all pomological and cooking some delicious fruit based food at community apple days across the south east, starting with Apple Day @ Stanmer Park in Brighton on Sunday 2 October. Then we’ll be in Slindon for the National Trusts Apple Day on Saturday 8 October The Arundel Community Apple […]
Is Catering Nourishing Work? – This year marks my 20th year in the food game and I find myself in a reflective state of mind. These musings are a pleasant distraction from the job I should be doing which is planning a corporate team building cookery day, where 20 managers will prepare a meal and […]
Professional bread baking training for people who want to make real bread with and for their communities This training is hands on and covers the following modules: How bread works Everyday yeasted breads, rolls and buns Enriched and laminated dough Sourdough Doughcraft, timing and production systems Equipment and ingredients This training will help you to: Plan […]
Our theme for our demonstrations at this year’s Seedy Sunday Brighton is Fabulous Ferments. Here are a selection of recipes from our menu including: Uttapam – fermented rice and lentil pancakes from South India served with coconut chutney Blini – sourdough buckwheat drop scones topped with aubergine caviar Pau de Queijo – Brazilian cheese balls […]
Friday 5 February, Leaf Hall Community Arts Center, Eastbourne An opportunity for community food workers, cookery leaders,health promoters, food producers & growers to come together for a day of networking, inspiring talks, workshops, fabulous food, visioning and support. Workshops include: Real Junk Food Café’s– a practical solution for tackling food waste, food poverty and social […]
People tell me that preparing a Christmas meal is the most stressful meal they make all year. Statistics show that Britons waste over 65 million pounds of perfectly edible food over the Festive period It doesn’t have to be like that! Here are recipes for some of the delicious alternatives to a traditional Christmas meal that I’ll […]
Here are some recipes from our culinary journey across India. Our exploration starts with the most popular South Indian breakfast of Idli Sambar, a rice flour dumpling with peppery lentil soup and coconut chutney. Moving up the East coast snack on Bhel Puri, Mumbai’s favourite street food, puffed rice salad with tamarind dressing. Crossing inland to the […]
Last week I had a great time creating a Gujarati feast with a large group of students. While I love most Indian food, it is the cuisine of this incredible region which most nourishes me. This is why: On the winding path of self discovery, meandering down a busy street in Delhi, I met an old friend […]
Cooking Up Change – In August, I received an interesting proposal from Charlene Collison from Forum for the Future, an independent non-profit organisation which works globally with business, government and other organisations to solve complex sustainability challenges. www.forumforthefuture.org Forum had for some time been working on a toolkit based on the lessons learnt from collaborative […]
What are Bread Clubs? – Bread Clubs are generally a social activity where enthusiasts meet to bake bread together while sharing resources, experience, skills and knowledge Bread clubs can also function as micro-businesses where members pool resources, bulk bake and sell or share out the bread to extended members or subscribers. Some Bread Clubs are home […]