A collective kitchen is a small group of people who pool their resources to make healthy, low cost, and delicious food in bulk that they take home to share with their families. There is a limit of 6 families (including the leader) in each collective kitchen.
Collective Kitchens is a partnership between CHEP Good Food Inc., Saskatoon Community Clinic, and Saskatoon Health Region. Their partnership started in 1995 and is overseen by a committee that consists of a representative from each partner, 2 leader representatives, and the Collective Kitchen Coordinator.
WHAT DO COLLECTIVE KITCHENS COOK?
It’s all up to you! As a group you make a collective decision on what you are going to cook.
The collective kitchens make a goal for their kitchen at the very beginning. This way everyone in the kitchen is “on the same page” and has the same expectations of the kitchen.
Some of the goals from past collective kitchens are:
- Learn how to make dishes from different cultures. A different culture every month.
- Easy freezer meals.
- Have FUN!
- Adapt favorite recipes to make them healthier
Any collective kitchen that we fund must be run by one of our trained collective kitchen leaders. The areas we fund are matching food dollars and money for a basic shelf. We have some limited resources for childcare, transportation, and an honorarium for the leaders. To access any funding please contact the collective kitchen coordinator, Janet Phillips.
A Funding Proposal Request form is available below under Resources.
Collective Kitchen Leadership Training
Are you someone who loves working with people, cooking yummy food and making new friends?…this may be an opportunity for YOU!
The Collective Kitchen Partnership is looking for Leaders to help facilitate Collective Kitchen programs around Saskatoon!!
Collective Kitchen Leaders are trained and supported by the Saskatoon Collective Kitchen Partnership. The role of the leader includes coordinating and organizing a group of individuals who would like to participate in a Collective Kitchen. The Leader receives an honorarium for their efforts. The responsibilities include: managing money, setting meeting dates, and assisting the group members through the planning, shopping and cooking.
For more information please contact the Janet Phillips, the Collective Kitchen Coordinator at 306-655-4575 Extension 223 or email@example.com.
Please click this link to download the Registration Form for the 2016 Leadership Training which is running on October 11 to 12.
All leaders take a Food Safe Course that is paid for by CHEP Good Food Inc. Although we are told that the certificate does not expire we encourage all our leaders to retake the training every 5 years. We also encourage participants of collective kitchens to take the training.
The leaders get together 3 or 4 times a year to share information and give the coordinator feed back on things are going. We try to make these meetings fun for all.
COMMUNITY SUPPORT / EVENTS
Grub & Gab Community Forums: This is a fun evening. It is a light meal followed by a presentation. The topics vary greatly from “The Pluses of Pulses”, “How to Store Food”, and “What to do with Fall Veggies”. All the ideas of the topics come from the participants and from the collective kitchen leaders. This forum is open to the community and is for the whole family. After sharing supper together, there is onsite childcare for children 9 and under. The older youth are asked to join us for the presentation. As long as you pre-register for this event there is no cost. If you don’t pre-register you are still welcome to attend but there is a charge of $2 per family at the door.
Drop In Collective Kitchens: Often a regular collective kitchen is full when they apply for funding or it fills up very quickly. We often have individuals who are interested in joining but there is no space available. The Drop In Collective Kitchens were started to help meet these needs. There are three sessions per year (fall, winter, spring) and each session cooks once a week for 5 weeks. The cost is $5 per family. Normally we make 2 or 3 dishes to take home. These session are meant for people who are interested in collective kitchens but there is no space available or for people who would like a little more information about collective kitchens before deciding to join one.
Resource Person: There are many other organizations that are starting collective or community kitchens. The coordinator acts as a resource person to help get them started. There are individuals who do not require any funding but still ask for assistance in getting a collective kitchen started.
Workshops: If there is a large interest in an area (eg canning) then the coordinator will organize a workshop around that subject. In the summer of 2013 we held a series of 5 workshops all on Food Preservation. Each workshop concentrated on one specific area: jam making, canning fruit, blanching and freezing vegetables, pickles, canning salsa.
Some of our previous workshops have been bread making, homemade pasta, pie dough, soups from scratch.
Please contact the collective kitchen coordinator, Janet Phillips for more information.
See below for the Collective Kitchen Drop In Program Dates!
- Funding Proposal Request form
- Click to download a fillable PDF form
- Collective Kitchen Slideshow
- Click to download
- CK Brochure *note the contact information is outdated, please contact janet@chep,org
- Facilitator's Manual
- Click to download
Frequently Asked Questions About Collective Kitchens
- Children’s Nutrition
- Infant Nutrition
- Kids Kitchens
- Nutrition Positive
- Buffet / Salad Bars
- The Big Crunch
- Community Gardening
- Backyard Gardening Program
- Seniors Stores
- Social Enterprise / Urban Agriculture
- Community Markets
- Community Outreach
- Calendar of Upcoming Events