At the heart of Chefs with Compassion lies the chefs, volunteers and restaurant owners who produce meals in their kitchens. These ‘hubs’ provide the meals that are collected by beneficiaries to deliver into the most vulnerable communities, feeding children, the elderly and those in need.
Kitchens who volunteer to become Chefs with Compassion hubs that feed beneficiaries in surrounding communities must fulfil certain criteria, including meeting stringent hygiene and safety protocols, in compliance with government regulations. Beneficiaries are connected with the hubs closest to them, and collections are strictly controlled and audited to ensure that meals go to the right places.
Whether it’s 100 meals every second day, or 1 200 meals every weekday, Chefs with Compassion has a growing database of beneficiaries that will gratefully be matched to you.
The generous, caring restaurants, culinary schools, chefs, and individuals in Gauteng who have heeded the call to get involved, dedicating their resources and time to feed the hungry include:
- Thava Indian Restaurant, the original kitchen who got the ball rolling (with special thanks to Mr Mathew Abrahams and Chef Philippe Frydman)
- The Curry Boss in Bryanston
- Villa Simone
- Hospitality Cares under Chef Matthew Foxon, cooking from the HTA School of Culinary Art
- The Noble
- Saigon Suzy
- Love Me So
- Swiss Hotel School
- Capsicum Culinary Studio
- Taste-Buds Cooking School
- Lance Williamson
- Mahlomola Thamae
- Carol Osuigwe
- Jeanette Maseko
To register to become a Hub serving meals to those in need please complete the registration form