The program prepares young adults with disabilities for their dream restaurant jobs, while also helping solve one of the hospitality industry’s big issues: staff shortages.
Lettuce Eat is an exclusive annual pop-up restaurant in Chatswood that prepares young adults living with a disability to secure their dream jobs in Sydney’s hospitality sector.
The 12-week initiative, led by employment service provider Omnia Inclusive, received the Food for Good award at The Sydney Morning Herald Good Food Guide launch at Carriageworks on Monday, an award that recognises people and organisations with bright ideas and innovative practices that better the community.
“Lettuce Eat is dedicated to ensuring the opportunity to work in hospitality is extended to everyone,” said Guide co-editor David Matthews, “while also helping solve staff shortages in the hospitality industry through empowerment and meaningful employment.”
Past winners including Addison Road Community Centre in Marrickville and Refettorio OzHarvest in Surry Hills.
Omnia Inclusive chief executive Matt Little accepted the award, taking to the stage alongside participant Darren Mann and House Made Hospitality head of people Carissa Teeling. With the assistance of Omnia Inclusive, Mann has held a permanent role within the House Made Hospitality kitchens for the past five years (House Made venues include Promenade Beach Bar, Lana, The Carrington, Grana, Lana and Vitelli’s Upstairs).
Little called on the crowd to follow House Made’s lead, inviting hospitality operators to diversify their workforce with Omnia Inclusive or other NDIS employment services.
Mann was among the first to sign up for Lettuce Eat when it launched more than four years ago. Together with a group of about 15 other participants, he worked on every stage of the restaurant development process — from ideation, to menus, to cooking, to service.
“I just enjoyed cooking, it was great,” said Mann. His culinary journey had already begun with Omnia’s regular weekly cooking classes, but the workshop introduced him to a host of new skills.
Almost 50 diners turned up to that first Lettuce Eat pop-up at the Dougherty Community Centre, where they tried dishes such as falafel with homemade tzatziki, chicken mushroom risotto and New York-style cheesecake.
For Mann, the experience ultimately led to a job offer. He’s been working part-time as a kitchen hand at House Made Hospitality ever since – a welcome source of social connection and independence, he said.
“For me, it’s about more than just the successful outcome of getting a job – it’s about seeing their growth, and them gaining the skills and confidence to find employment,” said Omnia area manager Sarah Letchford, who has been part of the Lettuce Eats program since the beginning.
“Some people, when they come to Omnia [for the first time], they think they’re never going to get a job, and just seeing them start to … have that first sign of belief and self-confidence … is the most meaningful part of it.”
Dominic Harper knew he wanted to work behind a bar after learning to mix (non-alcoholic) cocktails during a hospitality class at school, and in three weeks, he’ll begin his first permanent part-time role as a kitchen hand at North Ryde RSL.
At Lettuce Eats this year Harper did food prep, took orders and served tables. “It was a lot of fun,” he said. “Lettuce Eats is one of the best things we do … all the parents come, we make different foods for them, and there’s always good feedback.”
The pop-up restaurant experience is just one part of a broader program offered by Omnia Inclusive, which can be tailored to include everything from interview skills to post-employment support. With Omnia’s assistance, Harper gained work experience at local bakeries, cafes and restaurants and completed a barista course before landing the RSL gig.
“I felt very proud by completing and getting a job,” Harper said.
Participants and employers continue to receive support and ongoing training from Omnia to ensure their continued success. Letchford said he was eager to partner with new hospitality employers interested in strengthening the diversity of their workforce.
“It gets to a point where they don’t need the support any more, and then they become leaders and supports for their fellow participants,” said Letchford. “It’s amazing.”
The 42nd Sydney Morning Herald Good Food Guide reviews are available via the Good Food app, which is free for premium subscribers of the Herald and also available as a standalone subscription. You can download the Good Food app here.