Shared use kitchens provide a low-cost and fairly low-risk opportunity for aspiring food entrepreneurs to turn their vision into reality. They serve as an experimental ground for individuals who are not ready to establish and operate on their own and give them the space to grow their businesses in a supportive environment while foregoing expensive startup capital costs. This workshop will introduce you to the concept of a shared use kitchen, what it means to become a member, and what are the advantages and possible disadvantages to working in a shared space.

Convenor: Chris Brockel, FEED Kitchens Operations Coordinator & Healthy Food For All Project Manager