CHEFS CLUB
Chefs Club is an entrepreneurship program supporting and accelerating economic empowerment opportunities for refugee and immigrant chefs.
While serving the refugee and immigrant community, RWN has identified that these New Americans are enthusiastic and hopeful to build their new lives in their new homes. However, they are under tremendous pressure to adapt quickly and face high barriers to formal economic entry and self-sufficiency. Lack of resources, businesses structures, networks, and funding often prevent refugee and women entrepreneurs from formalizing their businesses.
However, they have this valuable asset: their vast knowledge of age-old cooking recipes and techniques. Many of them are accomplished chefs and have a keen interest to venture into the food industry, some starting unofficial home businesses without the necessary support or infrastructure for long-term success. These talented women deserve an opportunity to build successful businesses and a community to create connections across demographic and linguistic divides.
We offer a structured incubator environment.
Chefs Club helps participants formalize, grow, and sustain their food-based businesses with industry-specific technical support, guided market access, affordable commercial kitchen space, and a variety of additional wraparound services.
We turn dreams into goals and goals into reality.
We guide our chefs through: relevant business licensure, including ServSafe certification; businesses planning, formalization, and development; English language support; mentorship with industry experts and peer supports; financial literacy, including credit and asset building and micro-business resources; and access to catering and market opportunities for income generation.
The ultimate goal is for Chefs Club entrepreneurs to formalize their businesses and graduate to retail spaces, restaurants, and other brick-and-mortar dreams catered to their businesses.
rwn CHEF’S CLUB IMPACT
50 active chefs spanning 18 countries of origin and over 13 languages
Over 150 markets attended
$150k in income generated for the entrepreneurs
Connect with our chefs
Breshna Alemi has been an inspiring Chefs Club chef since 2024. A mother of four and originally from Afghanistan, Breshna has become one of Chefs Club’s most popular and sought-after chefs for her exceptional cooking, dedication, and warm hospitality. Her commitment to excellence and rapid learning have earned her a place as a lead Chefs at the Decatur Farmers Market, where she sells out nearly every week! Breshna has also participated in over 50 markets and more than 20 catering events, and she is a regular presence at RWN fundraisers and large events.
Breshna’s journey is a testament to resilience and ambition. Despite the challenges of resettlement, she continues to pursue her dream of owning her own food business and venue. Her unwavering determination and passion have made her a role model within the refugee and culinary communities. Breshna Alemi is living proof of what’s possible when talent meets opportunity.
Meryem Ali joined Chefs Club in 2023 and quickly became known as the Queen of the Samosa. A devoted mother of two, she was born and raised in Ethiopia and came to the United States in 2010. Her signature dish, the lentil samosa, has become the most requested item by Chefs Club clients and customers alike. Whether at the Decatur Farmers Market, Trucking Tuesday, or local festivals, her samosas are always a hit! Another standout dish is her flavorful beet and lentil soup, which has gained a loyal following.
Beyond her incredible food, Meryem is known for her reliability, punctuality, and generosity. At every major Chefs Club event, she consistently demonstrates leadership and care, especially toward new chefs, earning her widespread respect from her peers. Meryem’s compassion extends beyond the kitchen; for example, she once asked to be paid less for an event supporting Muslim youth simply to show her support for the cause. A true leader, a talented chef, and a role model in her community, Meryem Ali continues to inspire through both her food and her spirit.
Our Services
CHEF’S CLUB CATERING SERVICES — $100
We Offer Catering Services With Food From Egypt, Estonia….
PRIVATE VIRTUAL COOKING CLASS — $200
Want To Make a Delicious Meal While Supporting a Chef? Reserve This Unique Experience For Any Group Events.
connect with OUR CHEFS
CHEF MARY
-
“I’m originally from Iran; I’m a Kurdish person. My primary language is Kurdish, but I can speak Persian as well, and some Turkish. I’m 38 years old. I have two children, and I have been here in the United States for about 10 years. I came with my husband and my children - the first one is a boy - he is 6 years old, and the second is a girl - she is 4 years old.”
-
“My husband is the most influential person in my life. He never gets disappointed; he always has some way to find success. I was disappointed, and had given up on some things in this country, but he never did that. He would give me ideas of what to do and ways to be successful in this country; he is really intelligent.”
-
“I have been a part of Chefs Club for not too long, maybe 2 or 3 months. I have a friend who works at Chefs Club; she talked to me about this program and knew I would like to cook, and she likes the food I make, so she told me about this program.”
-
“I like to cook any Iranian foods I can, and Persian foods, mostly rice, stews, and soups. When we came to this country, me and my husband would have loved to have our own restaurant or food service but we never got any connection or any one to help us, and we found another way to live.”
-
“We were actually photographers and mediographers, but we changed jobs in this country. I went to the medical college and my husband is a mechanic - we had to 100% change and now have different jobs, but now I’m happy to get to the things I wanted to do in this country like being a chef and cooking and I’m happy to be with Chefs Club.”
CHEF babita
-
“I moved to the US 4 years back, I am from North India married to a South Indian family. My mother is a great cook so I used to watch her cook and I would help her in the kitchen and eventually I did cook when I was 16. And when I went to do a job after I finished my studies, that’s when I actually started getting into food and because I moved to South India it was a totally new cuisine for me. I worked for almost 11 years in the non-profit sector in India. I was a fundraiser, and for my job I had to travel to remote areas across India and I saw and ate a lot of different kinds of food. From there on my interests started in bringing together different ingredients and cooking techniques, and I was totally fascinated because something we would do in North India would be done totally differently in a different part of India. The result would be amazing. After I got married I ventured into different cuisines. When I was expecting my son who is 9 now, I quit my job to be with him and now I’m a mother of 2; my daughter is 7. I started creating my own recipes and new techniques and I had enough time for experimentation. I loved feeding people, and people would ask me to start a business.”
-
“I moved to the US and did some courses from the Georgia non profit university and met some people working with Refugee Women’s Network and I got interested in this issue and the work that is happening here in Atlanta with the refugees. I made friends who were from all across the world and I realized that food is one thing that could bring people together. A group of us started doing informal cooking classes and it was very interesting because everybody enjoyed, everybody learned something new and ate great food. It crossed my mind that I should set up something so that i’m not just focusing on my cuisine and the food I cook but the amazing food that other people can cook. I set up a kitchen with the idea to showcase the culture and cuisine of refugees and immigrants - very similar to Chefs Club but my focus was also cooking classes and pop- up lunches. People would come and experience a new cuisine and not just learn how to cook it.”
-
“I have been volunteering with RWN for over a year now where I helped them in fundraising and then I started talking with someone and a project was proposed that I helped take forward. In January, we gave shape to the Chefs Club and had our first class. I have been there since the second phase of Chefs Club and have initiated it and taken the lead in working with the chefs, and organizing the cooking classes.”
-
“I have my signature dish chicken curry which I love to cook and working with sourdough bread is my new obsession. I think more than the dishes it’s the spices that I love to work with. Food is a quick way to understand more about the culture of a country, and community. If more people start venturing out and trying these new foods which typically you don’t get in restaurants, I think they’ll have a whole different perspective to people around them and how we all are a part of one single community.”