There are several challenges for chefs and food professionals to start or grow their own businesses, including high overhead and access to commercial equipment, financing, and food costs. A commissary kitchen can help aspiring chefs by giving them access to equipment at a fraction of the cost, and a place to hone their craft, expand services, and increase sales volumes.
From the beginning, the kitchen’s clientele has purposefully been a mix of chefs from all backgrounds, and intentionally caters to providing women- and BIPOC-owned businesses an affordable, safe, and prosperous workspace. Since the Trap Kitchen opened its doors in 2018, we had a mission to be a staple in the community – creating a place for chefs and food entrepreneurs to grow, providing ways to feed our neighbors, and fostering relationships across the food ecosystem.
We have a simple philosophy:
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TK IN THE NEWS:
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Chef Dré Glass of Once Around The Kitchen prioritizes accessibility through consumer packaged goods.
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Chef Maya Mastersson explores the cuisine of the African Disapora at SOUL dinner Jan. 15 (Gambit)
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Krewe du Crave brings handmade empanadas to bars and beyond (Gambit)
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Pop-ups, food trucks play regulatory whack-a-mole when trying to get started (Gambit)
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Nadia Ogbor serves tacos as Little Kitchen pop-up and caters Nigerian dishes for events



