OBK partners with French institution for charity
Our Big Kitchen teamed up with French institution Le Cordon Bleu Australia to cook 1000 healthy meals for needy Australians earlier this month.
TO celebrate International Chefs Day last Wednesday, Our Big Kitchen (OBK) teamed up with French culinary education institution Le Cordon Bleu Australia to cook 1000 healthy meals for Australians in need.
Le Cordon Bleu Australia Sydney program manager Karen Doyle led a team of more than 20 chefs and volunteers who were joined by former MasterChef contestant Courtney Roulston.
OBK has had a long-standing partnership with Le Cordon Bleu Australia, having taken on a number of its interns over the years.
OBK founder Rabbi Dr Dovid Slavin said, “We were thrilled when Le Cordon Bleu Australia approached us about partnering with them for International Chefs Day. To have such a fantastic team from Le Cordon Bleu Australia along with Courtney’s experience and cooking expertise to prepare 1000 meals for Aussies in need, we are extremely humbled.
“I know all of our charity partners will be very grateful to receive the healthy meals the team is cooking.”
The five charities that each received 200 three-course meals donated by Le Cordon Bleu Australia were the Salvation Army, Bear Cottage, Wagec Women’s Refuge, Tribal Warriors and Newtown Greek Community Centre.
Salvation Army community outreach coordinator Danny Salsbury said, “We’re very thankful to Our Big Kitchen, which has been supplying the Salvation Army with meals for five years.
“To provide a little Le Cordon Bleu culinary flair in the meals we give to Aussies in need will certainly help brighten their day.”
Le Cordon Bleu Australia executive dean Alan Bowen-James said after a challenging 18 months for many Australians, “Being able to use our culinary skills and experience for a good cause on International Chefs Day seemed like the perfect opportunity to give back to those who have been doing it tough.
“It’s amazing to see such a fantastic group of chefs spending their International Chefs Day giving back and helping others.
“It really is in the spirit of what it means to be a chef – the happiness that comes from cooking delicious food and seeing the smiles on the faces of the people who get to enjoy it.”
Roulston said there was no better way to spend International Chefs Day than by giving back to the community.
“When I was asked to be involved in this amazing initiative, I jumped at the chance to lend a hand,” she said.
Last year the team at OBK distributed more than 200,000 meals to disadvantaged Australians.
comments