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




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:
