Charity – Food is the fuel of Life

We can be fussy about food but sometimes we need to remember that for some us it is often rare, precious and vital.

Through my numerous races (marathons, half-marathons and etc…) I happened to raise funds for charity. Though I did not find it easy to go and persuade people to give, I can now tell that giving your time is more difficult and more valuable.

Last Saturday my partner and I spent a few hours cooking and serving food to rough sleepers in London. We also sat down at the table to share the meal and the conversation. This was very emotional and more especially when our guests left even if I knew they had been offered a homemade dinner and a few relaxing hours.


At the same time this was quite an enriching evening that left us more human, more down to earth.

We also experimented what it looks like to cook for a big number of guests. We made a chicken tajine with rice, couscous and salad for 60 people. And for dessert a giant chocolate sponge cake with custard.


Similar to the GOSH food philosophy as well as what I currently learn at the IIN (Institute for Integrative Nutrition) I felt that I was giving primary (serving food and keeping company) and secondary foods (cooking).

We met touching people both among our guests and the volunteers.

Of course it is not easy to find spare time when you work full time and you have a family to support but giving time to those who need you is very priceless.

Here is a picture taken from the Kitchen of St Peter’s Church of  Caroline the Chef and me. She is a Chef in a little cafe and dedicates generously hours of her free time to cook for rough sleepers in London. She is amazing.


If you live in London and you wish to help please visit this Central London Rough Sleepers Committee website for more details:

Be Beautiful from the inside,

@nge the Beauty Builder

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One Comment

  1. Agnes Aldana September 22, 2013 at 12:36 am #

    This is a beautiful post Ange. I totally agree that many of us foodies can take food for granted and have arguments about food theory, and what’s healthy and what isn’t. For some, it is a question of when they will have their next meal, or whether they will have it at all. Having come from an underprivileged background this resonates with me. I very keenly feel the social responsibility aspect as part of IIN and believe that if we put our strengths together there is so much we can do to improve the health and wellbeing of all sectors of society. Well done Ange and keep up the great work. I would love to keep in touch :)

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