When we set out to design our shared commercial kitchen, we knew that we wanted to configure and equip it in a way that would enable up to three small food businesses to work simultaneously. The result will be a kitchen that maximizes space by sharing certain resources (walk-in cooler, three basin sink, dishwasher) while giving each unit its own essential cooking equipment and prep space. We also wanted to give each kitchen unit its own identity, and looked to our three favorite restaurants for some inspiration.
Over the last two years we have definitely caught the gardening bug. Four raised beds and a few pots provide us with a bounty of produce to enjoy over the summer months with plenty leftover to process and store for winter. While we have come to love the daily ritual of picking through the garden for that day’s harvest, we know that it is not for everyone. You might not have the physical space, temperament or schedule for gardening, but that doesn’t mean you should give up on growing edible delights altogether!