ABOUT THE COOKING UBUNTU PROJECT: Immigrants and refugees are a growing part of King County’s culture and industry, and nearly a third of the residents in Kent – Project Feast’s hometown – were born outside the U.S. Through Cooking Ubuntu, we celebrate their contributions to our community’s culinary heritage. This project brings together the recipes and stories of Project Feast alumni, staff and collaborators who are enriching the food experience for all of us in King County.
“Ubuntu” means the bond of sharing that connects humanity, and it’s something we see at Project Feast every day through the sharing of meals, expertise and cultural exchange. Each month, we highlight a member of the Project Feast family—alumni, apprentices and staff—people who have helped us along the way. By collecting and sharing these recipes and stories, we celebrate these individuals, give a voice to their experiences—and hope to cultivate ubuntu in our larger community.
Cooking Ubuntu was made possible with a grant from 4Culture, the cultural funding agency for King County, Washington. Project development, interviews and writing by Denise Clifton of Tandemvines Media.
Rosario “Chato” Carver:
Owner, Salu-Salo! Filipino Kitchen
“If I don’t know a cuisine, I want to learn it so I can teach you.”
Mohamed Ali
Project Feast graduate, 2019
“With food you bring a lot of people together. That feeling is so joyful.”
Taghreed Mahmood:
Sharing the joys of Iraqi food with Project Feast and beyond
“Sharing food means love.”
Jinyoo Hong and Eunsun Ha:
2020 grads and aspiring restaurateurs
“If you understand food in the context of culture, you will enjoy it more.”
Kausar Ahmed:
Project Feast Chef Instructor,
cookbook author, food stylist
“It's amazing how food can change lives."
Maha Hassen:
From shy apprentice to confident, enterprising cook
“All the students here are family.”
Iryna Mykhalchuk:
One of the first apprentices – and now a sought-after cook and baker
“In a kitchen, to keep your calm, you have to be prepared."
Gabriel and Luisa Garcia:
Catering veterans and Project Feast graduates, 2021
“Now, I know I can cook food for 200, 300 people.”
Maria Alvarado and Lupe Olguin:
Friends, classmates, catering partners
“The kind of food we offer is maybe more simple, but the flavor is more natural.”
Mustafa Al Mustafa:
Owner, Mustafa Syrian Kitchen
“When I went to Project Feast, I learned a lot about the food, people, everything.”
Rehab Babiker:
Graduate of Project Feast’s first class, catering team cook 2013-2015
“I showed them how to make our traditional food, and others shared, too."
Van Nguyen:
Executive Director since 2019
“They're finding value in their own food, their own stories.”
Salma, Lailoma, Nooria, Wida, Mursal
Our amazing first cohort of Afghan women refugees! These women were the first in a year long project
