How to win hearts and tummies

The Refugee Food Festival hit another European city; in a creative attempt to open hearts and pallets. What started in Paris in June 2016 spread to cities throughout France, including Lyon, Marseille, Bordeaux and eventually hitting Brussels, Athens, Florence, Madrid, Milan, Amsterdam, Bari and Rome. Next stop? Geneva.

Determined to change the perceptions of refugees, accelerate their professional integration and to mobilise citizens, Food Sweet Food, a Paris based NGO partnered with UNHCR to showcase refugee food talents in the growing Refugee Food Festival. The festival was organised by Brice, a Burundi-born refugee who was inspired by the goals of the festival. Its success was clear well before it started with tickets sold out days before the opening.

Geneva

The five-day festival opened in Geneva’s elegant L’Hotel d’Angleterre restaurant with 29-year-old Syrian chef Nadeem Khadem Al Jamie’s delicious menu. Followed by Nigeria’s Timothy Desmond Eze’s lunch in the Bains des Pâquis restaurant. This lakeside restaurant was the perfect location for Eze’s Jollof rice, vegetables, tomato sauce with plantain and crispy fried chicken and coconut rice as a vegetarian option. The lunch received great media attention with a French radio station broadcasting live. Friday evening was Fieruz Tafla’s turn to showcase her Eritrean street food at Foound, a trendy venue that supports young artists and entrepreneurs. Saturday evening was a Tibetan meal by talented Dekyi Dolkar, whom prior to service was interviewed by a Swiss television channel. Dinner was served in L’Olivier de Provence, a classic Mediterranean restaurant in Carouge. Sunday was brunch day. Sri Lankan chef Thambithurai Sritharan took over Brasserie des Halles de l’Ile and won the hearts and pallets of his customers.

When Berbere met Fondue

Fieruz Tafla, at just 21 years old and the youngest cook participating in the festival was encouraged to participate. Having arrived here four years ago, Fieruz recently finished her studies and was excited to cook and present her cultural food to the public. Prior to the festival Fieruz had never thought of a career in the food industry, but was swayed. Her menu had a meat and vegetarian option, serving Injera with Zigni (Lamb) or Ades/Timtimo (lentils) with spinach and salad. Ades/Timtimo was the clear favourite, selling out before the meat. Backstage at the Foound’s kitchen the Eritrean cooks found themselves stunned by its popularity with the mostly swiss customers. “Eweay Ades… Zigni tewereda” laughed one cook.

Who would have thought?

Post-Pudding delight

Encouraged by the festival’s success, Food Sweet Food founders are focused on employment and assisting the chefs with further training. Setting his sights for the next stage of their growing movement, Co-founder Louis Martin highlighted his hopes for the festival:

“All the chefs that participated in the festival in Brussels got job opportunities after the festival and some chefs were contacted to do private dinners by catering companies… there is really something happening after the festival by showcasing and opening them to a network that enables the chefs to find jobs afterwards.”

Determined for the Refugee Food Festival to be more than an event, the founders are focused on having a long-lasting effect on the cooks and customers.

Next stop?

In a bid to win more hearts and tummies Food Sweet Food set their sights beyond Europe. With plans to mimic the festivals reception and impact in cities the US, Canada, Australia and South America for 2018.