Fatimah’s* Story
* name has been changed
When I first started here, they showed me everything about how to work in a kitchen. I had never worked in a real kitchen before. They taught me about hygiene, safety, and how to do things properly. Since then, I’ve learned so much from everyone, and I’m still learning every day. Now, I almost know everything on the menu.
When I started working here, I was studying for my Certificate III in Commercial Cookery at TAFE. Later, I completed Certificate IV in Kitchen Management. When I didn’t understand something in class, I’d ask Abbey or John, and they always helped me. What I learned in the kitchen, I would take to my TAFE classes. Eventually, I got my chef’s hat and felt very proud.
I’ve gained so much confidence since working here. I’ve learned to be patient, Abbey taught me that not everything will be perfect the first time. I’ve also learned to be more professional and to support other trainees as they learn. My English has improved a lot too.
“I’ve gained so much confidence since working here. I’ve learned to be patient, Abbey taught me that not everything will be perfect the first time. I’ve also learned to be more professional and to support other trainees as they learn. My English has improved a lot too.”
I love having the chance to be creative, especially now that I help with the menu refresh. Every day, I enjoy learning something new. When we make new dishes, or teach someone else how to make them, it feels exciting. Cooking isn’t just a job for me, it’s my hobby.
I really enjoy helping new trainees. Since I was a little kid, I’ve always liked teaching. Back in Iran, I was studying to become a teacher, but life changed when I came here.
Now, I feel a lot of responsibility to train others and do my best to help them succeed.
There are three special days I will never forget. The first was when I had just started, and they celebrated my birthday, it made me so happy. The second was when I graduated from commercial cookery, and Abbey organised a big celebration. And the third was when I finished my Certificate III in Kitchen Cookery. John and Abbey made a cake for me right here in our kitchen, they tried to surprise me! They also gave me a chef’s knife as a gift. I still have that knife. I haven’t used it yet, but I plan to use it when I move into my new house. It means a lot to me because it reminds me of how much love and support I’ve received here.
One of the biggest lessons I’ve learned is that this business never stops. I will never forget what Avo told me, while we were making falafel one day, “We don’t stop.” And he was right. I always say that this business will continue because there’s a real need for it.
Background
I arrived in Australia from the Middle East in 2021, during COVID. At first, I lived in a small town and worked in a supermarket and later in motel housekeeping. I used to wash dishes but never worked with food. For four years, I couldn’t read or speak a word of English.
When I moved to Sydney, I had only two hundred dollars.
I got a lot of support from the Salvation Army and other community organisations, and I lived in a shared house they managed. Cooking was something I always loved, so I enrolled in a Commercial Cookery Certificate.
My roommate was working for another refugee social enterprise, and in March 2024, my caseworker referred me to The Welcome Table, (formerly House of Welcome Catering). I still have her voice message. I started as a trainee chef in April 2024 and was hired as a commis chef in July 2025.
“I’m proud of how far I’ve come, from not speaking English to becoming a chef, a mentor, and part of a community that feels like family.”
At my old job, I was only washing vegetables and cutting, but here I got the chance to really cook.
The team encouraged me to grow, and I’ve built a new life through this work.
I’m now applying for citizenship and planning to get my driver’s license. I’ve finished my Certificates III and IV in Cookery and Kitchen Management, and next year I’d like to study patisserie.
I’m proud of how far I’ve come, from not speaking English to becoming a chef, a mentor, and part of a community that feels like family.
