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Friday, July 30, 2010
Celebrating food entrepreneurs and Kitchen Partners!
As the Wisconsin Innovation Kitchen blossoms, our new Kitchen Partner program is also emerging.
This week a Madison TV station did a nice piece that highlighted a few of the many different paths there are to utilizing the Innovation Kitchen opportunity.
The piece featured our first 3 Innovation Kitchen Partners, Sue Brunett of Flavor Fling, Matt D'Amour of Inside Out Wellness, and The Warricks, Janet and John and Jack, founders of the confectioner Cocomand. (TV naturals, all!) Many other Kitchen Partners are emerging from fun, unexpected directions.
Here's some quotes from the piece (links below):
"The Wisconsin Innovation Kitchen in Mineral Point is giving entrepreneurs and small businesses a chance to succeed by providing the facilities and resources needed to get off the ground."
Sue: "This facility will allow us to do a lot of collection and processing of food as it emerges from the garden, and then allow us to use it year-round in a product, as a stable product on the shelf."
Matt: "In order to get it into a licensed retail shop, you have to have certain certifications and all the requirements that must be met. That's when I started to look for a place to produce it out of."
Janet: "They buy so much here, sugar, large quantities. Purchasing through them, we can get it at a much better price."
I loved the way this piece opened: "For those who have a 'one of a kind recipe' in the kitchen, turning that special dish into a business is not an easy journey. But one professional kitchen is helping upstart businesses get their feet in the door."
Welcome to our first three Kitchen Partners!
And to everyone else, welcome to the Wisconsin Innovation Kitchen!
We're organizing ways to bring new Kitchen Partners into this opportunity.
The Wisconsin Innovation Kitchen in Mineral Point is giving entrepreneurs and small businesses a chance to succeed. WISC TV 3, Madison, WI
Print and video of this story on Channel3000.com
The Wisconsin Innovation Kitchen
Posted by Rick Terrien at 10:24 PM
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