VAAUS joins hands with Kishwar Chowdhury to turn food into hope

Nearly two hundred people waited patiently, books in hand, hoping for a signature, a photograph, or simply a few moments with the woman who had taken humble Bengali dishes like panta bhat, alu bhorta, and khichuri to one of the world's biggest culinary stages. For many, it was a chance to reconnect with memories of home. But for a woman, food has never been just about flavour. Every meal carries a memory, every recipe tells a story, and every plate is a reminder of where we come from.

That woman is Kishwar Chowdhury, the second runner-up of MasterChef Australia Season 13, whose journey has grown far beyond the kitchen. At VAAUS's Flavours of Home event on Sunday, July 26, she reflected on the moments that shaped her, from childhood memories and her rise to one of the world's biggest culinary platforms to her latest mission of empowering young people from Korail through Kishwar's Culinary Cohort (KCC) WINGS, a programme that provides vocational culinary training and employment opportunities to underserved communities.

Viqarunnisa Alumni Australia (VAAUS) was born from a simple planning of reunion in Sydney in October 2016, when a small group of Viqarunnisa alumni came together to reconnect and explore how their connection could create a meaningful impact. That shared purpose led to the official formation of VAAUS in March 2017. Since then, the organization has made significant contributions to 12 organizations across six Australian states and territories, supporting initiatives focused on health, education, and dignity for women, children, and families. Committed to extending that impact to Bangladesh, VAAUS partnered with Kishwar's Culinary Cohort (KCC) to host Flavours of Home: An Arvo with Kishwar Chowdhury event, transforming a celebration of culture into an opportunity to support the next generation of chefs. For VAAUS, inviting Kishwar was never simply about celebrating a renowned chef. This event marked her first public engagement with the Bangladeshi community in Australia, bringing together a shared belief that food, heritage, and community can create opportunities for others.

Long before television audiences discovered her on MasterChef Australia, Kishwar's first lessons in cooking came from a home where the front door was rarely closed. Neighbors and relatives walked in without notice, celebrations were planned around giant pots of food, and everyone had a role in the kitchen.

During 80s and 90s, before catering services became commonplace, family gatherings were a collective effort. One person prepared the tehari, another chopped vegetables, while someone else perfected their signature dish. Cooking wasn't the responsibility of one person, it was an act of togetherness that brought an entire community to the table.

Looking back on those memories, Kishwar said, "The one thing that kept everyone connected was food." Those childhood experiences shaped not only the chef she would become, but also her belief that food is far more than nourishment. As a lover of anthropology and history, Kishwar finds herself continuously evolving as a chef through her understanding of heritage, history and philosophy blended with movements of the culinary world, techniques and inspirations from around the globe. This eventually ignited the idea who would she become but ironically, Kishwar herself had never imagined becoming a chef in the public eye.

 During the COVID-19 lockdown, it was her son, who wanted to apply for Junior MasterChef Australia, who encouraged her instead.

"Ma, you should apply too."

That unexpected suggestion changed everything. Her journey on MasterChef Australia not only introduced Bengali home cooking to a global audience but also gave her a platform to transform a simple dream into a larger purpose and made others believe in themselves that cooking can be a profession too. While she was packing her luggage, she told her daughter that, "Ma, will be back on Tuesday but I didn't come home for seven months."

Living afar, from her young children and competing against thousands of aspiring chefs, Kishwar never set out to impress the judges with elaborate techniques. Instead, she chose to cook the food she knew best, the dishes that reminded her of home.

"I never cooked to impress. I had cooked from my heart. Every dish I made reflected the food we eat every day and the culture I grew up with. I knew I will serve something on the plate that they never forget."

MasterChef Australia gave her something far greater than recognition. It made her realise too that how easily recipes, memories, and family stories can disappear if they are never recorded. That realisation became the inspiration behind Smoke, Rice, Water. The book, which took nearly two years to complete, is more than a collection of recipes. It is a tribute to the generations who came before her and a legacy she hopes to leave for the next. It is about ensuring that, wherever life takes her family, her daughter can always return to the stories, memories, and sense of belonging that begin around the dining table. On the day of the event, more than 160 copies of Smoke, Rice, Water found new homes, each carrying not only recipes but also stories of family, migration, and belonging. Reflecting on the significance of the gathering, event host Dr. Mahbuba Khanom Mukta, former President and Advisor of VAAUS said, "Today was more than a conversation about Smoke, Rice, Water. It was a celebration of identity, heritage, and the importance of giving back to our community."

For Kishwar, that is exactly what the book represents. "This book is my way of passing that legacy on to the next generation. It's not just a collection of recipes, it's a record of our heritage, our identity, and the food traditions that have shaped us."

But preserving heritage was only one part of Kishwar's mission. She also wanted food to create opportunities for others. As a World Vision Australia Ambassador when she visited Korail, one of Bangladesh's largest slum, she met children whose education had given them hope but not necessarily a pathway to employment.

A provoking question came to her then, "Can I do something for them?" Thinking the same question again and again made her realize that encouragement alone wasn't enough. If dreams were to become reality, they needed opportunity, mentorship, and someone willing to open a door.

She took initiative to open KCC (Kishwar's Culinary Cohort) Wings Programme. A programme designed to help talented young people from Korail turn their passion for cooking into a profession. KCC Wings is about more than teaching culinary skills. It is about proving that where a child is born should never decide how far they can go. By opening doors to education, professional kitchens, and long-term careers, the programme aims to replace limitations with opportunity, one young chef at a time. Working alongside World Vision and the Chefs Federation of Bangladesh, the programme offers culinary school scholarships, English language training, family support, and mentorship opportunities with international hotel chains across Bangladesh.

It was this vision that resonated deeply with VAAUS. To support her vision of creating opportunities for aspiring young chefs, VAAUS presented a charity cheque of AUD 5,000 to KCC WINGS (Kishwar's Culinary Cohort). The contribution will help provide culinary training, mentorship, English language education, and career pathways for young people from Korail in partnership with World Vision Bangladesh and the Chefs Federation of Bangladesh.

The donation reflects VAAUS's belief in "Connect to Care," a philosophy that has transformed the organization from an alumni network into a community committed to creating meaningful social impact. Since becoming an ACNC-registered charity on 18 March 2022, VAAUS has raised more than AUD 92,000 to support charitable causes across Australia. Through its AVA (Aus Viqi Aid) initiative, VAAUS continues to support Viqarunnisa alumni facing hardship in Australia, while its contribution to KCC WINGS extends that same spirit of giving back to Bangladesh by investing in the next generation of culinary professionals.

Reflecting on the organization's growing commitment to creating social impact across borders, VAAUS President Mrs. Marium Shams said, "For years, VAAUS has been making a difference through charitable initiatives across Australia. Supporting KCC WINGS marks the beginning of that journey in Bangladesh. More than a donation, it is a bridge of hope between Australia and Bangladesh. When Viqis come together, we create lasting impact."

For Kishwar, the donation represented far more than financial support. It was a reminder that the stories shared around a dining table can inspire action far beyond it. "Through KCC WINGS, I want to create opportunities for underprivileged young people from Korail who simply need someone to believe in them. That's why I convey my heartfelt thanks to VAAUS, because they didn't just celebrate my journey, they chose to invest in someone else's future." she said.

Echoing that sentiment, Dr. Suranjana Jennifer Rahman, former VAAUS President and Advisor said, the partnership reflects the organization's belief that creating lasting impact begins with investing in people. "VAAUS believes true education extends beyond the classroom. Through connection, compassion, and collective action, we can create meaningful change in the communities we serve."

For VAAUS, Flavours of Home was never simply about hosting a celebrated chef or bringing together members of the diaspora. It was about turning shared heritage into meaningful action. By partnering with Kishwar Chowdhury and supporting KCC WINGS, the organization transformed an afternoon of stories, food, and memories into an investment in the next generation, proving that the strongest communities are those that create opportunities for others.

Author: Akashleena Samaddar, Research & Communications Professional