Weʼve raised £0 to help fund a new pop up kitchen school in Kenya. Location rental, volunteers, raw groceries for sessions, utensils for students
- Malindi, Kilifi County, Kenya
- International volunteering
- Time left
- Closed on Wednesday, 4th January 2017
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Foodies Without Borders is a non profit based in Boston, Massachusetts focusing on empowering young generations and under-privileged communities in Kenya through culinary arts and sustainable farming. We are committed to enhancing lives of young teenagers who were often forced to drop out of primary schools in order to provide for their families. These young teenagers, referred to as “Beach Boys”, are often the youngest in the family and would scour the beaches for anything valuable to sell. Our primary mission is to teach these teenagers and their families applicable culinary knowledge in order to be self-reliant. Our organization is also continuously distributing donated used kitchen wares from U.S homes to poor communities in coastal Kenya, as well as teaching workshops on how to use kitchen wares and farm equipment.
We plan to host a series of “10-day pop up cooking school programs” all throughout the year in Kenya to teach local communities aspects of commercial cooking: sanitation techniques, meal preparations, and culinary arts derived from sustainable farming. These programs aim to reduce hunger and enhance nutrition for under-privileged communities, as well as to provide a reliable skillset for teenagers to work at restaurants and hotels. We believe that access to culinary etiquette, tools, and proper management is the key to positively impact many lives. By providing them an applicable skillset, we hope to provide families with a steady source of income and help teenagers further their education.
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Anthony Njigua started crowdfunding
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About the fundraiser
Malindi, Kilifi County, Kenya
Anthony Njigua is the founder of Foodies Without Borders. He is a Kenyan American chef who aims to give back to society and underserved communities whenever chance presents itself. Growing up and traveling in Kenya, he experienced a great void of proper culinary etiquette and sus
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