In the year CAAS have engaged with some 350 schools, delivering their unique cookery sessions to over 21,000 children. Their activities have been independently evaluated by both City University and Genecon for the North West RDA. The evaluation has proven that the sessions had a positive impact on confidence in cooking, increased food knowledge, and uptake of fruit and vegetables.


The Trustees have agreed to fund the CAAS programme for a period of three years with funding of £30,000 per annum.


Each year’s grant is dependent on a satisfactory annual evaluation of


activities and therefore entirely at the discretion of the Trustees. In the year under review, due to the sudden withdrawal of funding by a major sponsor, the Trustees agreed to offer a one-off additional grant for CAAS of £20,000.


“The findings fo


to suggest that the Programme is havi teachers and partner ogani


rm this evalua n al r


tio n Northwest addressing the issue of food, cookery and he


scale.” Northwest Development Agency Crisis


In 2004, Crisis opened its first Skylight Café in London. Following its success, in 2007 they opened a second Skylight Café in Newcastle.


The Cafés are


social enterprise ventures that provide homeless and vulnerable people with training in catering and hospitality as well as the opportunity to work towards accredited qualifications and ultimately employment. This year Crisis aim to explore the potential role of Vocational Related Qualifications so that trainees with lower levels of education acquire accredited qualifications.


The funding from the Trust would help fund the Crisis Skylight Newcastle Café and would be used specifically towards the salary and food costs associated with the training.


Fifteen Foundation (now known as Jamie Oliv er Foundation)


Crisis Skylight Newcastle £1


8,500


The main purpose of the Fifteen Foundation is to inspire disadvantaged young people by giving them the opportunity to create a better life for themselves in the restaurant, hospitality and catering sectors, through practical training and work placements.


All trainees must be disadvantaged young people aged 16-24 and unemployed. They are recruited through partner organisations; namely homeless charities, probation services, youth charities and Job Centre Plus. They can also apply directly on line. The level of demand for places is possibly the greatest indication of need – every year 1,000 or so applications are received and from that 150 candidates are selected for a face-to-face chance to convince Fifteen they are right.


They


have a taste test but ultimately Fifteen are looking for a passion for food and a determination to get out of the situation the applicants are in. Of these, 30 go on to more intensive tests and team cook off, at the end of which 18 are offered a place.


The grant from the Trust would be used specifically to support the new group of trainees who will take over the restaurant after graduation of the current cohort. The funds will cover the costs of sourcing trips to various food/producers/suppliers in Essex, Wales, Cumbria, the Isle of Wight and London and also for the purchase of new tents and sleeping bags for the trips.


“My highlights have been the so Everyo


y. lucky that I hd the o


challenge. Te so a


th eir cookin


urcing trip ppo


the pressure is on but it has b experiences thro


ne is relaxed and happ ” “The co e has bee h


urcing trips. To leav urs


s hav n u


an opportunity to see how pgs and wild boar are rear g.” Sillfield Farm, Cumbria


ugh the so cing trips. i


rtunity to go o ur


een worth it. Ive lear


em. ’


e give s such a fantatic insight into the pro uce we use ad I f n th


u can always s d


a n ’


ee the bene n


” “The co urse has been hrd wo ” Class of 2009 “When the appr rk. The ho nt a lot, made good friends ad Ive had once i


e the city, be in a new place and experience new things. n har s


d wo rk but yo fit o urs are lo ed and the importance of using quality ingredients i


eel very ng an


n a lifetime


entices visit Sillfield Farm they have n


21


f the d


satio s alike. Furthermoe, there appears to be no oher oganisatio althy eating in such a creative way on a re


l point to the continued need for the C ng an impact on children, families an r


£1 AAS Programm


d schools and that it is valued by t


0,000


e. There is evi ence r


d


n in the gional


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