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.
On a trip to the Atlanta area in March, I was able to pick up two truly excellent cookbooks from two Atlanta based chefs that I have gotten to know a little bit over the past couple of years: Asha Gomez’s My Two Souths and Steven Satterfield’s Root to Leaf. (Go buy them both now…you won’t regret it!)
For one week in late April, I had the honor of cooking at my favorite restaurant in Boston, Townsman. Matt Jennings is the James Beard nominated chef/owner of Townsman, which just recently celebrated its one-year anniversary with a kick ass party featuring visiting chefs and bartenders from both Boston and Providence.
A couple times a year, I find myself in the very lucky position to cook with some of the best chefs in the country.