Chef Alan's September Update
We continue to pursue a shared lease Industrial kitchen. This is the most common method of operating a culinary incubator. This month we have found 3 different kitchens to consider using this model. One is a small town kitchen; another is a School cafeteria; a third is a restaurant whose owner seeks to sell or lease. All are located in the mid Cape area.
In all cases the costs are greater than our resources currently allow. So we are continuing to identify various means of raising capital. For example we are looking for Small Grants to augment our options. Simultaneously we are developing a variety of events that have been successful.
In the past, several members of our board have run Pop-up Dinners and Cooking Classes – so look for theses events as well as Celebrity culinary events and culinary business classes coming soon.
We also believe there is a calling for a larger board of directors or others that represent a greater cross section of interested parties such as restaurant owners, grocery stores, banks, realtors, community developers and non profits with vested interests in particular individuals. For example, we have identified seniors, youth in need, and farmer’s markets whose constituents may be interested in mutual efforts to collaborate.