Cultivating a Fresh Start

Moving from supported to open employment has made positive changes in Josh's life. We ask him about his experience in our Brooklyn Park Kitchen.

Josh believes he landed on his feet with his job at Cultivate Food and Beverage, a Bedford-backed social enterprise that helps people with a passion for food to enter the industry.

Josh enjoys the variety of the job, his fun and supportive workmates, it’s closeness to home, and, with a higher income, it means this car enthusiast can save up for a car of his own.

“I have driving lessons every Sunday, and I’ve done about 45 hours now - more than halfway,” said Josh. “So, I am saving up for a car. A VL Commodore Station Wagon, I hope. I just need to find one.”

While he has worked in a variety of jobs over the years, Cultivate is by far his favourite.

Straight from school in 2012, Josh started in supported employment at the Phoenix Society, which later merged with the Bedford Group. Across various Phoenix and Bedford sites, Josh worked mostly in Packaging and Stores.

Keen for a change, in May 2024 Josh took up the opportunity to trial for open employment at Cultivate.

Eight Bedford supported employees took part in the trial, with two, including Josh, being successful in gaining full-time, open employment with Cultivate.

Tony Carroll, Cultivate’s head of Food Production, Development and Innovation, said Josh’s transition to Cultivate was smooth.

“We have a great team here, with lots of young people, as well as older, more experienced workers, all from different backgrounds,” said Tony.

“Josh fitted in well with them all from the start.”

Tony says the introduction to open employment at Cultivate makes for a good transition; “While it is a commercial kitchen, we don’t actually do food service here, so it is a gentler introduction to the world of hospitality than getting a job in a restaurant or hotel.”

Josh agrees his transition from supported to open employment was smooth.

“This is a much better job for me,” he said. “I do everything - lots of different things.”

Josh’s background in Stores, combined with his ability to pick up new skills quickly is an asset to the Cultivate team.

“Josh really does do everything,” said Tony. “He is very skilled on the forklift, and then he can easily switch to helping out with food preparation in the kitchen, or in packaging. He has made himself a valuable member of our team.”

Josh has gained a lot from his time at Cultivate and says he is more confident now.

“I’ve learned to drive a different kind of forklift than at Bedford Panorama,” he said. “I’ve learned new skills in the kitchen, like better ways to chop vegetables, and I use some of that at home when I cook for myself.”

When asked what Cultivate dish he recommends, Josh said, “The food we make here tastes good. My favourite is probably the pizza. I make a lot of chicken carbonara at home too, so that has to be on the list!”

“I’m happy with the work I’m doing now. I’ll keep doing this.”