Post-Escoffier!

Since completing culinary school - an amazing experience I highly recommend - I have learned so much. Culinary school pre-assumes that you want to own a restaurant or bakery - or you want to be a line cook or baker. I thought out of the box so much of what I learned there has to be differently applied. I had a different vision. I want to make soups and stews - sell my creations to delis and restaurants for re-sale - and I want to sell directly via mail order to the general public. Here’s where there’s a learning curve. The law requires that you use a professional kitchen to make foods for sale. In most cases that would have been the restaurant or deli kitchen directly. In my case I needed to find a commercial kitchen and rent space. I was watching PBS’s 'The Food Flirts' that follows the Culinary Adventures of the Brass Sisters. I had learned about these two adorable cooks from Throwdown with Bobby Flay! https://www.foodnetwork.com/shows/throwdown-with-bobby-flay/episodes/pineapple-upside-down-cake so I knew they would be fun to watch. On their Food Flirts show I learned about “food incubator” kitchens - where chefs could rent space - and learn from other chefs starting businesses. Perfect! That’s what I needed. I live in Queens NY - how hard could it be to find a food incubator commercial kitchen? Welllllllllllll … there are almost none! I finally found one - Kitchen Co-Op. And now the fun can begin.