Culinarily-inclined newcomers build dishes and community here

Afternoon Drive7:40Windsor nonprofit offers newcomers in the food industry a leg up

A Windsor, Ont. nonprofit is serving up fresh and hot opportunities for food entrepreneurs in the area through an innovativeconcept called Cook Up.

It's something female founders Delna Buhariwalla and Trishauna Lintondescribe as an "ecosystem," providing a certified space for chefs to prepare their dishes and also network with other newcomersfrom a variety of cultures.

"We started to think about what it would look like to empower our newcomers and immigrants to be able to continue an entrepreneurial journey, which they may have done back home, or have [already] explored and found their passion in," says Linton.

After a pilot project in 2019, Cook Up(it's namesake aone-pot rice dish known in the West Indies) has doled out multiple food businesses out of its downtown Windsor, Ont. location, allowing for use of a shared kitchen space, business mentorship and a series of programs to get newcomers started out in theindustry.

"We come from communities where putting up a cart outside and selling food is very, very common," says Buhariwalla. "In the making and selling of that food, many things happen."

Both founders come from a nonprofit background, having previously worked in the employment sector. Linton says while that's important, the vision of Cook Up was to add in an element of passion and entrepreneurship.

"You can put a plate of food on the table and without a word, communicate all sorts of things," says Buhariwalla.

"We have had conversations about things as simple as ingredients and as complex as domestic violence around the table on a daily basis."

The organization's low-cost rentablekitchen adheres to all food and safety regulations, something that is necessary for any food business to get started and certified in Canada.

"Food business startups need access to a licensed kitchen to operate," says Buhariwalla.

"That [usual] rental cost could be a huge barrier, kicking you out of the game before you even begin. So we're removing that barrier for people."

Tony Man-Song-Hing is one of those people, beginning his orientation at Cook Up to bring his companySavour Guyanato the market, offeringGuyanesepepper sauces and Christmas cakes.

"[It's] a wonderful opportunity to not only have a commercial kitchen but also build community," says Man-Song-Hing.

"When you're feeling like you're all on your own in a space that is not your homeland, how do you find that space where you can begin to thrive and share parts of who you are? There are many different cultures here, bringing our own salt and pepper to add to the soup, mixing it all together and sharing the gifts we have."

Man-Song-Hing hopes to use his products to not only teach Canadians about Guyanese food, but also reconnect the Diaspora to the foods of their heritage. It's a commonly shared mindset among the group.

"Food is just a canvas," says Buhariwalla. "It's something everyone can relate to. Stories, history, politics, independence. It's a partof your identity."

Rose Tobin has also been using Cook Up for the past two years for her own business, Mangia Y'all,a mix of Southern foods and Italian cuisine.

"I had a dream to get my cooking out to the public, and then I met Delna and Trish," she says.

"They provided me a pathway and a class to go through, and here I am in my second year getting my food to the public. Anytime a woman can get up and run something, we're good."

Meanwhile, Mediterranean food was also being prepared in the kitchen, thanks toAdam Khassim, who owns Zinza Garlic Sauce Company and sells his garlic sauce at the Windsor Farmer's Market.

"I was at the market, [Trish and Delna] approached me, and I really liked what they were doing. A lot of people say our garlic sauce is the best they've had," says Khassim.

He's now been utilizing the shared kitchen for the past three years.

Beyond the kitchen, Cook Up is also creating a seniors food cooking course called "Meals and memories" to provide social and economic opportunities for seniors, a business incubator program, and a new concept called "supper club." It's where a three-course meal is served, centred around a specific culture and story and curated by the chef.

Buhariwalla and Linton have no plans of stopping anytime soon.

"When we talk about economic diversity, contributing to the progress of the community, having a voice, decision making, one of the things we get to do is partner with people, make connections we can leverage and build collaboratively," says Buhariwalla.