• BCIT Magazine
• Learn to make dough
• H.A.V.E. provides a
hand-up for have-nots
• Out of the fire and into
the frying pan
Read more >
"The day when the last
class graduated, it made
it all worth while"
~ Amber Anderson,
HAVE Executive Director
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H.A.V.E. Café is a social enterprise on the downtown eastside that is dedicated to developing job and life skills in its students. Students are selected based on need and put through an 8-week culinary training curriculum. For practical experience, students prepare the meals served to the customer H.A.V.E. Café.
Download the H.A.V.E. Menu >>
Proceeds from the café are reinvested into the program. The rent collected from H.A.V.E. also goes to keep the transition house, located upstairs, operational.
By supporting H.A.V.E. you can feel good about contributing to a worthy community based program on the downtown eastside of Vancouver . For more information on how you can support H.A.V.E. students please visit our Support H.A.V.E. page.
 The concept of H.A.V.E. began when the former Cooks Studio went out of business. A group of concerned business people came together to create a sustainable program that would continue the mission and good work of Cooks Studio.
In May 2007, H.A.V.E. Culinary Training Society was born and moved into the former premises of Cooks Studio at 374 Powell Street . The entity was registered as a charitable organization and the first group of students were admitted and began studies in July.
For more details about the program please visit our Café Operations page.
Today, the culinary training program is going strong, but needs continuous support in the form of donations and sponsorship.
2007
- May: Leased the premises at 374 Powell Street (the former premises
of Cook Studio) from the Lookout Society
- June: Incorporated as a Non-Profit Society
- July: First class began
- Sept:
- Nov: Second class graduates
- Each training course runs for an 8 week duration, with 5 to 8 students in each course.
- The 8 week program is designed to incorporate both life skills and occupational training to the prep cook level.
- Students are instructed in a "live" kitchen environment provided by CCC qualified trainers, such as Amber Anderson.
- Prepared food is sold to allow the trainees to develop serving skills and generate revenue for the program.
- Food Safe Certification is given at no charge to the students.
- Students receive bus tickets to and from the venue, breakfast and lunch, uniforms, tools and a $100 honorarium per student on successful completion of the training.
- Graduates are given jobs in the restaurant kitchens of the members of the BC Restaurant and Food Association, subject to a probationary period.
Board Members:
Brad Mills - CEO, Mills Basics
Ian Tostenson - President BCRFA
Iqbal Alam - Building Opportunities with Business
Janice Walsh - Chartered Accountant
Consultants:
James Kennedy CCC
Executive Director:
Amber Anderson CCC
Help support your community, come down for lunch.
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