Pleasure and interest have stemmed for those cooking for others or themselves and others as well as eating (as a basic need) or eating nicely cooked dishes.
A new everyday life has happened in a physical space (L’Avant-goût) where beneficiaries can attend workshops to meet and exchange with others, without any commitment, regularly if they wished, with the option to remain in contact outside this frame, but with no obligation.
Moving away from daily issues has been possible while providing a meeting and socialising space other than their home.
Self-esteem and valorisation occur during cooking and job search activities where applicants were observed during some cooking activities to showcase their skills to potential employers and recruitment agencies.
Socialising and being together has been the direct outcome of all the activities.
Cultural encounters have been the by-product of beneficiaries, getting to know each other’s cultures in this location outside of the kitchens many share on a daily basis with other families - with whom daily housekeeping and usage provoke tensions.
Job search has been supported by job matchmaking, coaching meetings and thematic training sessions for those wishing to set up a food, redirections to the incubator to create their professional activity in the food sector, leading to some job creation.
Health issues have been addressed indirectly by the mere fact of cooking (instead of buying processed food) and some general tips about “lighter food”, as well as by going back to the roots of food, i.e. food production.
Family budgeting has been solutioned by finding the right balance between healthy and cheap products, reducing food waste, making the most out of existing products, during workshops.