Khan is among 16 entrepreneurs working at a social enterprise kitchen called FoodLab Sydney. Backed by crowdfunding, the spacious modern facility in South Strathfield is home to a diverse range of cooks.
Nadia Khan preparing rice in the FoodLab kitchen. Source: SBS / Sandra Fulloon
As Eid approaches, Khan is busy preparing traditional dishes through her startup Aliana Catering and Cuisine.
Despite graduating in commerce, she says social and family pressure discouraged her from pursuing a career in her chosen field, a situation facing many women there.
Nadia Khan in the FoodLab kitchen. Source: SBS / Sandra Fulloon
“The vast majority do not work outside the home, or even complete an education, because families do not allow it. It makes me angry because I wanted to do a job, like this one, but I was not allowed.”
It is a time for Muslims worldwide to celebrate their faith, and express gratitude.
Racha Abou Alchamat with Syrian maamool. Source: SBS / Spencer Austad
Also busy preparing for Eid celebrations is Racha Abou Alchamat. She says the end of fasting is typically a busy time for her business, Racha’s Syrian Kitchen.
“Food is a byproduct of love. It is a love language that we can give to others. And food helps us to share our stories, to share our cultures,” says Jamie Loveday, FoodLab’s managing director.
Jamie Loveday is managing director at FoodLab. Source: SBS / Spencer Austad
Loveday says the shared kitchen offers budding entrepreneurs commercial facilities at a lower rent.
Those skills are crucial, with many business owners struggling to survive the current cost of living crisis. But Loveday says migrants and refugees face other barriers, too.
“FoodLab actually started in 2020 at Sydney University.
The FoodLab commercial kitchen. Source: SBS / Spencer Austad
“Initially, we ran training and workshops for people from really diverse backgrounds and teaching them those core business skills,” Loveday says.
Among those to benefit is Gayithri Sridhar who migrated from Fiji and whose business called Gaia Tree gives back to disadvantaged women.
Gayithri Sridhar preparing spiced nuts at FoodLab. Source: SBS / Spencer Austad
“I am making candied nuts today and the nuts are inspired by flavours of Fiji,” Sridhar. says. “The species I use are grown by marginalised women who learn how to grow cinnamon, turmeric, and ginger.
Sridhar says lower monthly rent for FoodLab’s kitchen and shared storage space is helping her to grow the online business.
Spicy nuts baking in the oven at FoodLab. Source: SBS / Spencer Austad
“This Food Lab Kitchen has been a godsend. Previously, I had a factory set up and it costs a lot of money.
“We would love to grow beyond 16 entrepreneurs,” he says. “So, if there are people in Sydney who would love to start a food business and they are from diverse backgrounds and cultures and notice a gap in the market of their cuisines, this is the place for them.”
Nadia Khan with her husband and young son. Source: SBS / Spencer Austad
For Nadia Khan, the support of her husband, Syed Muhammed Ali, is key.
“This is my goal – so everyone will say ‘Nadia is a good chef’.”
