Good Food Isn't Luxury: A Chef's Fight Against Hunger From food banks to fame-one chef's war on hunger
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Sprache:Englisch
Fr. 9.00
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Nein
Family Sharing
Ja
Text-to-Speech
Ja
Altersempfehlung
1 - 99 Jahr(e)
Erscheinungsdatum
18.12.2025
Verlag
EpubliSeitenzahl
213 (Printausgabe)
Dateigröße
354 KB
Auflage
4. Auflage
Sprache
Englisch
EAN
9783565134342
He did not set out to become a celebrity chef. He just wanted people to eat. Volunteering at a food bank on the edge of a struggling estate, he started by turning donated tins and bruised vegetables into hot meals that tasted like care, not charity. Word spread about "the guy who could make something out of nothing," and soon the queue stretched around the block.
This memoir follows a reluctant chef from church halls and community centres to pop-up suppers, TV studios, and finally his own restaurant-built on a radical idea: good food is a right, not a luxury. Along the way, he learns to navigate food waste politics, sceptical donors, hostile tabloids, and the uncomfortable truth that fame can change a message as quickly as it amplifies it.
Inside the kitchen, he finds chosen family among volunteers, ex-offenders, refugees, and single mums who become his first staff. Outside, he confronts the stigma of poverty, the hypocrisy of a food-obsessed culture that scrolls past hunger, and his own impostor syndrome as "just a lad from a council estate" suddenly asked to sit on panels with Michelin stars.
Told with warmth, blunt honesty, and the dark humour of service life, this is a story about dignity, class, and what it means to build a business that refuses to forget the people at the back of the queue.
This memoir follows a reluctant chef from church halls and community centres to pop-up suppers, TV studios, and finally his own restaurant-built on a radical idea: good food is a right, not a luxury. Along the way, he learns to navigate food waste politics, sceptical donors, hostile tabloids, and the uncomfortable truth that fame can change a message as quickly as it amplifies it.
Inside the kitchen, he finds chosen family among volunteers, ex-offenders, refugees, and single mums who become his first staff. Outside, he confronts the stigma of poverty, the hypocrisy of a food-obsessed culture that scrolls past hunger, and his own impostor syndrome as "just a lad from a council estate" suddenly asked to sit on panels with Michelin stars.
Told with warmth, blunt honesty, and the dark humour of service life, this is a story about dignity, class, and what it means to build a business that refuses to forget the people at the back of the queue.
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