Catering the Journey


We provided the appetizers and main meal for the production of the Journey. Thank you to the youth who helped us serve!

From The Journey website:

The Journey is a spirited musical based on the story of three young people living in the Regent Park neighbourhood. You’ll be electrified and transformed by this unique performance presented at Daniels Spectrum in Regent Park. As Toronto’s Regent Park neighbourhood undergoes the most ambitious urban transformation in North America, art will dramatically imitate life on The Journey stage. Using a powerful combination of spoken word, dramatic scenes, music and dance, The Journey documents Regent Park’s nearly 70-year history through the eyes of local residents. Not only is the show inspired by the real-life stories of Regent Park residents, it is also being performed by artists and young people from the community.

Read a review from the Toronto Star.


Roman & Sherry compete in Toronto Public Health food challenge hosted at the Paintbox bistro.

Roman & Sherry compete in Toronto Public Health food challenge hosted at the Paintbox bistro.

Congratulations to Roman and Sherry for winning the March edition of the Toronto Public Health Community Food Challenge. Their winning dishes included:

  • Appetizers: Shrimp Dumplings & Tuna Bread
  • Entree: Vegetable Lasagna, Vegetables (Eggplant) & Cheese, and Baked Chicken Legs
  • Salad: Mushroom Salad w/ noodles

Dabo Kolo

Written by Roman,
member of Regent Park Community Catering Collective

Dabo Kolo is a crunchy, spicy snack, a sort of bread balls / crackers that is popular in Ethiopia. Dabo Kolo are usually made from wheat flour but can also be made from teff flour. Teff flour is more commonly used to make Ethiopia’s famous spongy flatbread, injera.

Dabo Kolo were favoured by ancient warriors and long distance travelers because they kept for a long time without spoiling.

In Ethiopian Dabo means bread and Kolo is the word for roasted barley, which is eaten as a snack, like popcorn. Together, to name a snack made like bread.

Traditional way of making Dabo Kolo


  • All-purpose flour
  • Brown sugar
  • Herbs and spices
  • Salt
  • Olive oil


  1. Mix wheat or teff flour, warm water, salt, oil, and berbere, an Ethiopian hot pepper, as needed to form a thick dough.
  2. Divide the dough into hand-size pieces and roll these into long “pencils” that are not quite as thick as your small finger, and no longer than the width of your finger.
  3. Cut the rolls into pieces the size of chickpeas. Scissors are the easiest way to cut rolls.
  4. Heat a traditional clay pan, mittade, over medium heat. Fill the pan with enough the uncooked Dabo Kolo. Roast over medium heat.
  5. Stirring periodically until the Dabo Kolo pieces are lightly browned on all sides. When done, remove from pan and let cool. Store in dry, air-tight containers.


In February, we had placement students from the University of Toronto’s Urban Studies department interview some of the members of the Catering Collective. These are some of their thoughts they record

When asked about if they would like to have a business on their own, everyone rejected the idea without a doubt. To them, working together “is the point”. The sense of togetherness and community is what they value the most, as one woman says, “together makes big.”

The various activities including the catering collective, storytelling and sewing circle brought the community members together, and by cooking these women also give back to the community.

As everyone experienced different cultures and customs here, they adjusted to their recipes, for example, making the dumplings vegetarian, as some cultures don’t eat pork, so that more people can enjoy  the food.

Thank you to Alawia, Melissa, and Serena for all your hard work.

CBC article about Catering Collective

Since October 2013, we have created opportunities for 31 Regent Park residents to receive their Food Handlers Certification via a partnership with Toronto Public Health (who delivered the training at no cost) and three community partners – Artscape Daniels Spectrum, Paintbox Bistro, and Yonge Street Mission – who provided access to their commercial kitchens to carry out parts of the training. Nearly all residents who have thus far been trained are recent immigrants, coming from Sri Lanka, Somalia, Ethiopia, Spain, Kenya, China, and another half-dozen countries.

After certification, we successfully encouraged many local organizations to employ Regent Park residents as their caterers. These include:

  • Regent Park Film Festival
  • Storytelling Toronto – Regent Park
  • Parents for Better Beginnings
  • UforChange
  • Nelson Mandela Park Public School
  • Liberal Party of Canada
  • United Church of Canada.

Recently, the catering collective has been featured in two pieces from the CBC on the Metro Morning and the Late Night Toronto News. It is through the tireless work on Sureya, our community engagement worker, that this project has been such a success. To read and listen to the CBC stories click on this link.

Who are the members of the Regent Park Catering Collective?


All members of the Regent Park Catering Collective have their Food Handlers Certificate issued by Toronto Public Health.

Most members live in Regent Park, or previously lived there but had to move due to the Revitalization, or one of neighbourhoods surrounding Regent Park (St. James Town, Moses Park, South Riverdale).


From holiday celebration_MG_0042

Welcome to the Regent Park Catering Collective new website. As you can see we’re in the process of updating all our information. Thank you for you understanding.

These pictures were taken at our recent holiday celebration in December 2014.