Abdel Khalil

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43

BEng

Cork, Ireland

2 sons, 1 daughter, 1 wife, and 3 dogs.

Runs Tripoli Kitchen

“People are very concerned about what goes into food these days, and I don’t always have the time to discuss it”

Goals

• Better inform customers about dishes
• Let customers know when and where he’s setting up

Frustrations

• Battling misconceptions over Lebanese food
• Relies on his kids to manage social media updates

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Abdel and his family moved from Lebanon after his wife got a job as a software developer in Ireland. Enjoying the fresh produce there Abdel decided to follow his passion to be a chef and open a pop-up restaurant and food truck. His food is popular but clients often are unsure of Lebanese cuisine, and lines can get long as he explains the dishes. He loves the work though as it often means he gets to travel throughout Ireland.

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Fernanda Silva

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27

High School

Palhoça, Brazil

Parents, two sisters

Runs a BBQ stall

“I just want to cook. I really wish someone else would do the books!”

Goals

• Better predict how much raw food to buy before trading
• Go cashless

Frustrations

• Handling cash with greasy hands
• Hearing orders during busy events

Fernanda learnt to cook from an early age, first, in the kitchen at home and then later in her father’s restaurant. When she finished school she knew she wanted to cook, but she also wanted to be independent, and cook what she wanted. She started Santa BBQ to cater for events, and markets, and within a year was self-sufficient. When she’s not cooking, she loves movies, walking her dogs, and painting on the coast.

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