Budding food entrepreneurs called for

26 July 2018

Budding food entrepreneurs called for next intake of The Kitchen Project

Applications are now open for The Kitchen Project - a local initiative helping emerging food entrepreneurs in West Auckland realise their business dreams.

The Kitchen Project, which offers affordable kitchen space for product development and a local mentoring programme, is inspired by La Cocina in San Francisco - one of the most successful kitchen incubators in the United States.

Launched in November last year, The Kitchen Project aims to enhance Auckland's foodscape by supporting the development of food and beverage with a focus on culture, healthy food and sustainable business practices.

The initiative has been built by Panuku, ATEED, Healthy Families Waitakere and Healthy Families Manukau, Manurewa-Papakura, in conjunction with local community groups.

The current West Auckland base offers affordable commercial kitchens built in re-purposed containers on a site running adjacent to the Central One Building at 4 Henderson Valley Road.

Healthy Families Waitakere Manager Kerry Allan says The Kitchen Project celebrates the diversity of the vibrant West Auckland community and offers the stepping stone that many emerging food businesses need to get off the ground.

“This combination of mentoring and affordable kitchen space can make all the difference, enabling enterprising food business dreams to become a reality. At the same time The Kitchen Project is about reflecting the vibrancy of our community, while bringing healthier and diverse food choices to the communities of West Auckland.”

Te Atatu resident Yvette Brooks was one of five entrepreneurs selected for the first intake of The Kitchen Project. Her business, Red Hot Kiwi Company, makes traditional Mexican salsa.

Her love of Mexican food and ultimate business dream started on a road trip in America where she lived for 16 years before moving back to New Zealand. After returning home, Yvette and her husband Chris realised something was missing, and they set about making fresh Mexican salsas and corn chips, selling them at the Oratia Farmers Market and Te Atatu Peninsula Night Market.

Since joining The Kitchen Project, they’ve expanded into both the Grey Lynn and Titirangi markets.

Yvette is grateful for the enormous benefits of being involved with The Kitchen Project saying the mentoring, knowledge-sharing and comradery is second to none.

“It's so important to do what you love, we love Salsa and we love feeding people and sharing our passion. Our goal is to work for ourselves, for it not to feel like a job but a lifestyle choice through food,” says Yvette.

Sreshta Sridhar, Project Coordinator at The Kitchen Project, says applications for the second intake are open to businesses or individuals in the community with a sustainable food proposition, which are still in their infancy.

“They need to be starting out - one to two years in - with the ideas and desire to run a food business, but needing the business know-how and support to succeed. The Kitchen Project is intended to provide an opportunity for those who may not have access to other food business support, and may include youth and migrant communities.”

Applications for the August intake of The Kitchen Project close 5pm, Friday 10 August 2018.

To apply, please visit: https://www.thekitchenproject.co.nz/apply

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