Not long after she was made redundant last January, she saw an advertisement calling for applications to the next Foodlab Sydney intake and decided to take the plunge.
A not-for-profit kitchen incubator that supports food entrepreneurs from high-barrier backgrounds – primarily those from low-income backgrounds, migrants, refugees, women, Aboriginal and Torres Strait Islander people, or others who are socio-economically vulnerable – to grow and formalise their food businesses, Foodlab provides kitchen space, technical assistance, mentoring and sales and marketing skill development.
Also undertaking a six-month TAFE course in Commercial Cookery, Ellen is now well on her way and due to Foodlab’s collaboration with Sydney Markets, presented her first cooking demonstration at Paddy’s Markets Flemington over the long weekend.
“The feedback I received was so positive,” she said.
“Most people had never tried Tempeh, unless you’re a Vegan, as it is not popular in Australia but when they tried mine, they were over the moon and really loved it.”
Spurred on by such great feedback, Ellen said she would be returning to Sydney Markets to showcase more of her work and is very grateful of the skills afforded to her by Foodlab.
“There are not too many programs for people who want to start a food business,” she said.
“I am at the stage now where I am tasting and testing many recipes to see what product I will decide on marketing, hopefully to restaurants and supermarkets, it’s very exciting and others like me should get in touch with Foodlab as they have regular intakes of participants, you never know where it might lead.
“There are many opportunities in the food and hospitality industry; food is healing, it tells stories and it connects us to people, culture and home.”
Five Foodlab entrepreneurs have already wowed patrons at Paddy’s markets with cooking demonstrations.
To find out more: foodlabsydney.org.au.
