“Having completed studies in Public Health Nutrition, Food & Professional Cookery and Horticulture along with industry experience and a passion for plant based cuisines, I wanted to merge and engage in Community Development. I read online and liked the ethos of MIH as it focuses on building supportive communities, plant based cookery skill development, food growing, sustainability, inclusivity and accessibility and creativity and innovation in exploring diverse and flavoursome plant based cuisines.
Volunteering at MIH has inspired personal growth, is fulfilling and afforded exposure to plant based dishes from various cultures, therefore expanding my culinary repertoire and appreciation for global plant based cuisines. In the classes we explore a variety of plant based recipes and cooking techniques. Having completed a Msc in Global Public Health Nutrition and a BA in Food and Professional Cookery, the ethos of MIH aligns with my diet and lifestyle, as it promotes sustainable plant based dishes highlighting different nutrients, flavours and textures.”
I like MIH’s progressiveness and success in combining educational programs on plant based cookery, community meal preparation, food growing and community development. It feels like a hub for health, sustainability and social connections. Importantly, I most like volunteering at MIH as it promotes healthier lifestyles through plant-based cooking and fosters a sense of community and environmental stewardship.
Overall volunteering at MIH has been a transformative experience. I have cemented friendships and value the camaraderie shared with other volunteers. The community aspect at MIH is fundamental to the cookery school experience. It enriches the learning process through shared learning experiences, such as cooking with others, which can afford exchange of cooking tips, ideas and techniques. Essentially, sharing meals and working together nurtures friendships and provides lasting memories.”