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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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