London Homelessness Foundation recently agreed a grant of £75000 for Fat Macy’s, a charity that uses hospitality as a route into employment for people experiencing homelessness.
Doug Rolle is the training lead and chef at Fat Macy’s. His role is crucial, sitting at the heart of their unique training programme, which is designed to build both practical kitchen skills and the confidence needed to step into work. We asked him to tell us more about his job
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I oversee the full training journey, starting with the first 50 hours of structured learning. These sessions take place outside of normal service in a dedicated training environment, and they focus on both kitchen skills and employability. We introduce trainees to core techniques like baking, knife skills, food preparation, and strict kitchen hygiene standards. Just as importantly, we work on softer skills such as communication, teamwork, multitasking, and professional behaviour, because those are essential in any workplace, not just hospitality.
Alongside the kitchen training, we run employability workshops. We cover things like professional communication, CV building, and how to approach job applications and interviews. Many of our trainees haven’t had experience in any formal employment settings, so we also focus on helping them understand workplace expectations and build confidence in how they present themselves.
After the initial 50 hours, trainees move into 150 hours of work experience. This happens either in our restaurant Sohaila or with one of our employment partners, including Lexington Catering, who operate large-scale catering sites across London. In these placements, trainees might work in a café environment, on a coffee bar, or in a production kitchen. At Sohaila, they support our kitchen team with prep work, organisation, and eventually service plating. This is one of the moments they tend to enjoy most, because they see the full journey of the food they’ve helped create.
We typically work in small cohorts of about 10 to 12 people. They come to us through hostels, keyworkers, or self-referral, and they bring a wide range of experiences. Some have hospitality backgrounds, many don’t. What matters most is motivation, the willingness to learn, show up, and commit.
My own background is in kitchens. I’ve been a chef for over 13 years, including time as head chef at Brawn on Columbia Road. I started straight in kitchens without formal training, so I understand what it feels like to learn on the job. I also know how much the culture in kitchens has changed, with far more emphasis now on wellbeing and supportive environments.
It’s great news that LHF have awarded us £75,000, because it directly strengthens what we can offer. The funding will enable delivery of our Milestone Programme, opening up a sustainable and realistic pathway from hostel to home for those experiencing homelessness. In 2026 alone, this will involve introducing 24 new beneficiaries to our work with plans to increase this number even further in following years. At a practical level, these funds will allow us to access better-equipped, dedicated kitchens outside of our restaurant, making a huge difference to the quality of training we can deliver. It will also allow us to invest in the right tools and environments that mirror real industry settings more closely. Alongside that, the funding supports our wider, more holistic approach, so not just practical training, but also mentoring, counselling, and one-to-one support. That combination is crucial, because building confidence and stability is just as important as learning to cook.
For me, this role is about more than teaching cooking. It’s about using food and hospitality as a tool for opportunity, helping people build skills, independence, and belief in what they can achieve.
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For more information about Fat Macy’s go to Fat Macy’s – A pathway from hostel to home