[The following final update was written by the organization and then sent to us for further sharing.]

The Flavors from Afar culinary program, operated by the Tiyya Foundation, has successfully completed another year, providing critical support and opportunities for refugees, asylum seekers, and immigrants with an interest in the culinary arts. Thanks to the generous support from LA2050, we expanded the scope and impact of our program, focusing on culinary education, workforce development, and entrepreneurship. This report highlights the key activities, milestones, challenges, and successes achieved through the grant.

The program successfully met key goals outlined in our grant proposal, delivering hands-on culinary training, certifications, and entrepreneurship support:

• Culinary Training: Two 8-week sessions were completed, engaging 15 participants. Each session focused on developing technical skills, including food safety, menu creation, and commercial kitchen operations.

• Professional Development: Nine participants showcased their skills and expertise as featured chefs during the Flavors from Afar Global Dinner Series, gaining valuable exposure to the public and potential clients.

• Entrepreneurship Support: Eight participants registered their food businesses with the State of California, with seven applying for Microenterprise Home Kitchen Operations (MEHKO) permits.

Fifteen participants received direct training through the Flavors from Afar Culinary program. As a result of our program’s success and momentum, a new cohort of 12 unaccompanied minors and victims of human trafficking are set to begin the Tiyya Youth Culinary Training Program, further expanding our reach and impact to underserved populations.

Sixteen participants collectively earned $21,807 from catering and private dining. Seven participants earned Food Manager Certificates, essential for operating food businesses and obtaining health permits. The introduction of structured workshops provided valuable entrepreneurial skills to participants, enabling them to manage the legal and operational requirements of their food ventures. Five chef volunteers, including Jamie Lauren from Top Chef, contributed to the program by providing mentorship and hands-on training to participants. Three participants applied for $3,000 business grants to support their new ventures, an outcome directly catalyzed by the program’s training and entrepreneurship focus.

The program was implemented as outlined in the original grant proposal. With the additional funding, secured affordable kitchen space in Santa Ana, allowing us to expand the culinary program into Orange County. We introduced a more structured educational component led by our Culinary Program Coordinator, Julie Vautrot. Despite the overall success, we faced some challenges, particularly around participant availability and language barriers which impacted engagement.

A significant accomplishment of the program was the successful registration of multiple food businesses by program participants. This milestone signifies both the development of culinary skills and the ability to navigate the legal and administrative requirements of business ownership. Notably, two participants launched a food truck business called Urban Spuds, currently pending health department approval.

In addition, our partnerships with organizations like the International Rescue Committee and Volunteers of America have helped maintain a steady flow of participants, further broadening the impact of the program.

Flavors from Afar successfully moved into its new space in East Hollywood. We’ve managed to host several private dinners and events at this location. The larger space has allowed the catering business to grow, and we now have a new office space for Tiyya to operate programming in Los Angeles. Flavors from Afar received another Michelin Bib Gourmand recognition.

The objectives outlined for this grant were met, and in many cases, exceeded: seven participants earned Food Manager Certificates, a critical component in setting up food businesses, eight participants registered their businesses, and several are in the process of obtaining the necessary permits to begin full operations, and a new addition this year was the launch of a program serving unaccompanied minors and victims of trafficking, further expanding our program’s impact.

With our successes, we encountered a few challenges. Many participants faced difficulties balancing the demands of work and childcare with their training schedules. To address this, we are considering offering more flexible training options, such as evening classes. Given the diverse backgrounds of our participants, language barriers proved to be an obstacle, particularly during the Food Handler certification process. Unfortunately, the exams are not available in all relevant languages, which posed challenges for participants who do not speak English fluently. We are working on securing additional language support to help overcome these barriers.

The evaluation process included gathering direct feedback from participants and tracking key metrics such as the number of certifications earned, businesses registered, and income generated through culinary work. Participant testimonials have highlighted the positive impact of the program. Nawal from Algeria noted that the program not only improved her culinary skills but also fostered a strong sense of community and belonging. Eglal from Sudan shared how the training prepared her for a meaningful culinary career in the U.S.

Through this program, we learned the importance of flexibility in addressing the needs of participants, particularly around scheduling and language support. The success of the Youth Culinary Program also demonstrated the value of adapting our model to serve even more vulnerable populations, such as unaccompanied minors.

This grant cycle brought new partnerships, including collaborations with organizations like the Coalition for Humane Immigrant Rights and the Interfaith Refugee and Immigration Services. These partnerships have allowed us to maintain a strong pipeline of participants and expand our services to new communities.

Flavors from Afar continues to receive significant media attention, including mentions in the Los Angeles Times, CNN, Good Day LA, NPR, LAist and other outlets. These media features have raised awareness of the program’s impact and the stories of the refugee chefs we serve.

We plan to continue expanding our program by developing our program and concept at our new location in Santa Ana at the 4th Street Market CoLab, which will allow us to engage more participants and host larger public events. We also aim to grow our Youth Culinary Training Program and explore further partnerships that can provide additional support and resources for our chefs.

Renovations at the new East Hollywood location are nearly complete and we hope to host more community events and be open as a fully operational restaurant next year. We are also in the process of completing a contract with Airbnb to host experiential culinary class with our chefs.

This year, Flavors from Afar began the process of registering as a certified B corp. We hope to have this process completed by the end of 2025

The LA2050 grant has enabled Flavors from Afar to empower displaced individuals through culinary education, entrepreneurship, and workforce development. The program’s success is a testament to the resilience and talent of our participants highlighting the positive impact they can have in Los Angeles and beyond. We look forward to continuing and growing this work in the years to come.

MEDIA

1. NPR, This cooking class provides support for refugees and migrants

2. LAist, Flavors from Afar

3. L'Oreal Paris

4. Reasons to be Cheerful,This LA Restaurant Serves Up Empowerment for Refugees

5. OysterLink, Interview with Meymuna Hussein-Cattan: How to Empower Refugees and get Michelin Bib Gourmand along the way