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.
If you had told me in January that Orange Door Hospitality would be actively working on a place-based venture in July, I would have told you that you were getting ahead of yourself. At that point, Chris and I were still writing our business plan for our catering and personal chef operation; working through the ins and outs of cooking delicious food and delivering warm hospitality to a small but loyal group of clients. It was in writing this plan that we envisioned building a place for our business as a 3-5 year goal.
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.