Most small-scale food business entrepreneurs lack the capital to invest in their own production facilities, and rental costs at the handful of available commercial kitchen establishments in the DC area are prohibitive — especially for low-income producers. So Crossroads developed the shared-use Takoma Park Silver Spring Community Kitchen to help meet the needs of small-scale food entrepreneurs. Come celebrate the grand opening of the kitchen with us on Saturday, September 16!
The 1,120 square-foot kitchen and storage facility meets all local health and safety requirements governing food produced for sale to the public, and provides much needed food preparation space to those who have completed or are enrolled in Crossroads’ Microenterprise Training Program. To date, 61 people have completed the 10-week series of free, bilingual business training workshops. The kitchen will also serve the community in food recovery efforts and by offering cooking and nutrition classes.
Are you an aspiring food entrepreneur? The next session of the Microenterprise Training Program training is full, but if you’re interested in participating in a future session, please send an email to firstname.lastname@example.org.
Year Kitchen Coalition formed: 2012
# of square feet of kitchen work area: 583 square feet
# of hours per ServSafe Certification class: 16