‘Man with a Pan’ recipe book – now available
Man With A Pan – the recipe book – is now available to buy. A collection of over 150 recipes collected from the award winning cookery project of the same name, it is geared towards
Man With A Pan – the recipe book – is now available to buy. A collection of over 150 recipes collected from the award winning cookery project of the same name, it is geared towards
Cooking For A Healthy Heart is a five week cookery, nutrition and wellbeing course focussing on delicious and nutritious cardio protective foods run by Community Chef CIC in Lewes. An opportunity for people of all
Man With A pAN – Cookery courses for older men A practical way for men to learn how to cook and be healthy while making friends, being active and building community Thanks to the support
The Man With A Pan project is up for an award – and here is a message from Community Chef founder and director, Robin Van Creveled: “For the past year we have been running Man
Recovery Kitchen is a cookery course pilot – and here, Community Chef founder and director, Robin Van Creveled, writes about its origins: Healthy eating, cookery and wellbeing courses for people in recovery from mental health
Man with a Pan cookery courses for older men – a practical way for men to learn how to cook and be healthy while making friends, being active and building community. We piloted the course
A social enterprise helping cooks from various cultural backgrounds to share their food via a weekend take away delivery service. Since 2017, I’ve had the pleasure of hosting and mentoring Jacob Fodio Todd and his
Challah – the culture, history and continuity of a traditional Jewish bread, chartered by Community Chef founder Robin Van Creveld: I grew up in South Africa, in a traditional Jewish house, where the rhythm of
I set up Community Chef in order to help people to cook and eat good food, to feel well, empowered and to be more connected with others. Recently I was asked if I thought there was
Is Catering Nourishing Work? – This year marks my 25th 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