FoodLab

A commercial coworking kitchen that opens doors.

This is the second thing we do. Our training teaches people how to run a food business, but the kitchen is the engine. This is where it actually happens. On any given day the benches hold market prep, catering orders and recipes being tested for shops of their own. One big diverse community.

The space stays affordable because our catering business helps fund it. Plain old businesses supporting businesses.

A commercial coworking kitchen that opens doors.

This is the second thing we do. Our training teaches people how to run a food business, but our kitchen is the engine room. This is businesses scale. On any given day the benches hold market prep, catering orders and recipes being tested for shops of their own. One big diverse community.

The space stays affordable because our catering business helps fund it. Plain old businesses supporting businesses.

This post was made in Canva. Obviously.

And so was the menu card in the photos. So is every piece of marketing collateral we’ve ever made. It’s saves us eons of time, so we can focus on helping people.

When Canva asked us to cook for their 650 staff to celebrate one million nonprofits using their platform, it felt like an epic full circle moment, as every food business owner we teach relies on them to do their good work.

Same time next million, Canva? 💚

This post was made in Canva. Obviously.

And so was the menu card in the photos. So is every piece of marketing collateral we ever make. It’s saves us eons of time, so we can focus on helping people.

When Canva asked us to cook for their staff to celebrate one million nonprofits using their platform, it felt like an epic full circle moment, as every food business owner we teach relies on them to do their good work too.

Same time next million Canva? 💚

Our community garden is 30 steps from our commercial kitchen. On Friday night we were on national TV - Gardening Australia as Costa Georgiadis came to find out why.

A lot of what our entrepreneurs cook with isn’t found in your typical supermarket. We experiment with it so on site and goes from bed to bench in a few short minutes. Pretty cool, huh?

Evelyn (Evelyn), our gardening manager, walked Costa through the garden and explained how it works: we help people grow the ingredients they want to use in their cooking, then harvest straight into the kitchen.

With catering on the day from our graduates La Botero Sydney and Sangee's Kitchen.

Thanks to Costa Georgiadis and the team at Gardening Australia for making the trip out to Strathfield South during the amazing Sydney Edible Garden Trail - thanks for letting us get involved in such a wonderful initiative.

Our kitchen has been a hive of activity recently…

Here are a few marvellous things we have been up to 💚

Know someone who’d be brilliant at this? Send it to them - we’re hoping the internet will help do its thing here...

We’re hiring a Programs & Community Coordinator. You’d be the lifeblood of our training program: the person every entrepreneur, graduate and mentor calls first, and the one who keeps every workshop and cohort running.

Full time, based in our Strathfield South kitchen. Hybrid, but mostly on-site — the kitchen is where the work is.

And no cover letter. Just a CV and 60 seconds filmed on your phone, telling us why this role speaks to you. No script, no editing — we’re not assessing your video skills.

Applications are reviewed as they come in and we may close early, so don’t sit on it! Full details on the role and how to apply: link in bio 💚