By Jessica Anstice
City of Casey representatives joined members of the Casey Cardinia Foundation and business leaders at Bunjil Place on Wednesday to enjoy a feast prepared by Whozcookn’s ‘family of foodies’, and handover a $2000 cheque for those affected by the Bunyip bush fires.
Whozcookn is a community that provides an interactive hub for a cohort of foodies who enjoy sharing their cooking creations, knowledge and extending support to all other aspiring members of the community.
Clive Canal is the backbone of the organisation. He is an industrial designer by profession and food lover by family heritage.
Whozcookn began as a community and market-place with the intention to broaden food options making hidden food gems more accessible to those who share a passion for diversity, local produce and exploring new experiences.
What started as an online journey has since expanded into an offline real-world experience, encouraging people to explore outside of the box and question, how do we better connect through food, how do we make food more exciting and how do we reconnect in a way that provides more opportunities?
Whozcookn is a proud member of the Innovation Crowd, an initiative by the City of Casey to support start-ups and entrepreneurs.
The recent Innovation Summit, allowed Whozcookn to launch its program ‘Community Table’ and mark the beginning of its newly formed relationship with Casey Cardinia Foundation.
“It was a great example of how the simple act of ‘connecting through food’ can have such a significant impact on our disadvantaged communities,” Mr Canal said.
The Community Table program is a “very exciting yet ambitious” social enterprise piece of Whozcookn.
“The program offers assistance and help to those in our community who are in need,” he said.
“It provides opportunity, support and stability to local food traders and suppliers and provides migrants with a voice and platform to contribute and share their heritage.
“You see something as simple as Community Table can significantly change the way many people including ourselves perceive, engage and interact with food. It’s a game changer!”
