Chef in the Spotlight…..Kenza

Kenza’s journey into our community kitchen didn’t start with a frying pan - it started with a sewing needle! Back in 2018, while helping with the “Works of Love” sewing club at the Vineyard Community Centre, a friend who knew her talent for food nudged her toward TRJFP. One taste of the mission - turning surplus food into delicious, affordable meals for the community - and she was hooked. From the humble beginnings in ETNA’s, very tiny, original kitchen, Kenza quickly proved that big flavours can come from small spaces.

With her early spent years in Algeria, Kenza brings rich layers of heritage and history to her dishes. Growing up, her kitchen mentors were her mum (a master of French-Algerian cooking) and her grandmother (who produced traditional Algerian classics). Watching them cook inspired a lifelong love of food. Now, Kenza adds her own twist — blending bold North African spices with the donated UK ingredients to create magic that bridges cultures and warms hearts.

“It’s all about flavour,” she says with a smile. “We might not always get the exact same seasonal ingredients here, but that just means we get to be creative. Spices are my secret weapon!”

The people are what keeps her coming back to the cafe, week after week. “It’s more than just a kitchen — it’s a community of like-minded people who’ve become real friends. You give your time, and in return you get joy, laughter and the sense that you’re making a difference,” says Kenza. “If you can help, why not?”

Kenza’s go-to dish, and popular choice at Wednesday’s TRJFP, uses her favourite vegetable: aubergines. A hearty, comforting blend of aubergines, chickpeas and warming spices. It’s full of flavour, friendly to spice-sensitive taste buds and totally flexible (just like our menu!)

Kenza’s Aubergine Delight:

Ingredients:

Onions

Garlic

Paprika

Fresh chilli (optional)

Tomato puree

Potatoes

Aubergines

Red peppers

Chickpeas

Chopped tomatoes

Fresh coriander (optional)

Method:

1. Saute the onions, garlic, paprika and cubed potatoes in olive oil over medium heat.

2. Stir in the chilli (if using) and tomato puree.

3. Add the remaining vegetables and tomatoes and let everything simmer on low — patience is key.

4. Garnish with a generous handful of fresh coriander (if using)

5. Serve with rice, couscous or fresh bread.

Thank you Kenza, for bringing your passion, heritage and incredible food to the table.