In the Kitchen With Hardik and Unserious Brunch- the non-chef edition

L’Atelier des Non Chefs – Non Chef Edition LabCuina – Special Collection: “In the Kitchen With” Obrador | Saturday at 11h Plant-based | Organic | Local | Seasonal | Zero Waste Menu of the day: I'll make a curry with cauliflower and tofu with fresh bread. L’Atelier des Non Chefs – Non Chef Edition is a collective, joyful, and inclusive cooking experience for people who love food without needing to be professional chefs. It celebrates: Learning by doing Sharing knowledge and cultures Simplicity and creativity Community over performance What are the primary goals of this brunch? This gathering unserious brunch centers on two main objectives: Plant-Based Integration: The aim is to make vegan options a natural part of daily life through recipes that are sustainable, whole-food-based, nutritious, and, most importantly, quick and easy to prepare. Community and Solidarity: Even more vital is fostering a sense of community. It serves as a sanctuary for activists and those fighting injustice to connect with like-minded individuals, share meaningful time, and find respite from the resistance encountered in their work. It is intended to be a safe, inclusive environment rooted in empathy and love. How is the event structured? The event begins with a brief welcome, after which participants are organized into teams for various tasks. This structure ensures efficient cooking while allowing everyone, regardless of skill level, to gain hands-on experience. True to the "unserious cooking" name, the environment is low-pressure and focused on collective learning. To ensure the experience is practical, we use simple, healthy ingredients to create a manageable three-course meal. Throughout the process, we maintain cleanliness to optimize our workflow. Once the meal is finished, we again divide into teams for an efficient cleanup. What is the schedule and capacity? Timing: The event is currently planned for a three-hour window, from 11:00 AM to 2:00 PM. Financial Contribution – “Participacion Consciente” L’Atelier des Non Chefs works with a conscious contribution model: The price of ingredients is communicated (which is an estimated 5 € for this specific menu) Each participant contributes according to their means Contributions help sustain the kitchen, materials, and collective activities This system keeps the atelier accessible, fair, and community-supported. What is LabCuina? LabCuina is a social kitchen project from 2013 that combines: Plant Based and zero waste Food experimentation Community learning Cultural exchange It is a space where cooking becomes a tool for: Social connection Education Ecological awareness Collective creativity What is a Social Canteen? A social canteen is more than a place to eat. It is a space where food is used to: Build community Create inclusion Share resources Support accessibility Meals are affordable, participatory, and values-driven, focusing on care rather than profit. Why We Are Doing This We believe that cooking together can: Strengthen social bonds Empower people Encourage sustainable food choices Reconnect us with simple, shared rituals In a fast-paced world, L’Atelier des Non Chefs creates a slow, human, and meaningful moment around food. Come as you are. Cook together. Eat together. Learn together.