October 2018 Newsletter

Chef Alan's October Update

I am happy to report that It’s been a very busy and  productive time for our board since our last Newsletter in September. We are meeting with banks, investors, granting agencies, and potential industrial kitchens. And everyone on the board is helping to make this possible.  We are now focusing attention on educating food makers and the larger community of Cape Cod while we pin down a kitchen we can share with those in need. We feel we are closer than we have ever been to realizing this goal.

New Culinary Events Planned

There are 8 different educational events we will Announce in November. Here’s a sampling of Courses:  
  • Tasty, Gluten Free Cooking
  • French and Italian Cooking Classes
  • Business Development Classes for Food Makers
  • Developing a Business Plan
  • Food Accounting Made Easy
  • Celebrity Chef Dinner
  • Pop Up Kitchens   
  • Cooking with Herbs and Spices

Amazon's Acquisition of Whole Foods Creates Concerns for Sustainable Food Makers

This article from Fast Company shares concerns from artisanal food makers who sell to Whole Foods. How will Amazon's efforts to lower Whole Foods' prices impact their purchasing from small producers? Read the article

My Best,  
Alan Zox

Annual Meeting & Dinner - Save the Date

We will be holding our Annual Meeting on Thursday, November 8th at 5:30 at Grill 43 in Yarmouth. This is an open Board Meeting where officers are elected, the status of the incubator and regular business is discussed. The public is invited. More details will be sent out starting next week.

The Popularity of Spaghetti Bolognese

Spaghetti Bolognese is an Italian meat-based sauce or ragù, which is said to come from Bologna, that wonderful city of food located in Emilia Romagna. Curiously, spaghetti Bolognese is very popular outside of Italy, but is said to have never existed in Bologna itself. 

Enjoy this Recipe!

Membership in CCCI is great for foodies, food makers and patrons who wish to support the organization. 
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