After she arrived in the U.S., Nasrin, a former food
stall owner at a Tehran gym, said she was struggling to rebuild her life. But she said everything changed in March 2017 around Nowruz, the Persian New Year, when she found a job at Eat Offbeat, a New York-based catering company, which is run only by refugee chefs from different parts of the world including Eritrea, Algeria, Senegal, and China.
Called “culinary journeys,” the menus served by Eat Offbeat are a combination of dishes from the home countries of the refugee chefs.
“When I first came my English was very bad, and all those people who were working with me were from different countries,” Nasrin said. “We got deeply attached with each other [and] the working atmosphere [was] very friendly. This was… to me, a world with no boundaries we were respected each other just like a family.”