Tuesday, November 30, 2010

Newman's Own. Shameless!

My good friend Robin K. lent me her copy of Paul Newman and A.E. Hotchner's great book "Shameless Exploitation: In Pursuit of the Common Good."

In 2008, the year of Paul Newman's passing, this was republished as "In Pursuit of the Common Good: Twenty-Five Years of Improving the World, One Bottle of Salad Dressing at a Time."

My goodness. What a contribution these explorers provided to all of us interested in food, philanthropy, and economic development.

Some good summaries of food entrepreneurship from the beginning and end of Newman and Hotchner's adventure...

"Sometimes you get what you want but it ain't what you expected. Newman's Own was supposed to be a tiny boutique operation - parchment labels on elegant wine bottles of antique glass. We expected train wrecks along the way and got, instead, one astonishment followed by another. We flourished like weeds in the garden of Wishbone, like silver in the vaults of finance. A lot of time we thought we were in first gear we were really in reverse, but it didn't seem to make any difference. We anticipated sales of $1,200 a year, and a loss, despite our gambling winnings, of $6,000. But in these twenty years we have earned over $150 million, which we've given to countless charities. How to account for this massive success? Pure luck? Transcendental meditation? Machiavellian manipulation? Aerodynamics? High calonics? We haven't the slightest idea."

"That bottle of salad dressing that we concocted as a prank in Newman's old stable twenty-odd years ago has had a hell of a ride. Without realizing it, by being both stupid and stubborn we stuck to our guns, insisted on all-natural, no preservatives products, and in some small way caused an industry to change its ways. A business we ran by the seat of our pants, without plans or budgets, is now a significant player in the world's markets. A camp we built in Connecticut for sick children has now been duplicated for afflicted kids all over the world. A vision realized. Like a grain of sand in the oyster, it just grew, and for us, these camps are indeed the pearls.

So, whatever it is, whatever it amounts to, whatever it does or doesn't do, we grabbed it by the shirttailand hung on. Sure makes a believer out of you."

So here is my own shameless pitch... the Wisconsin Innovation Kitchen is a state of the art food processing center that can supply all the needs of a ‘virtual’ food entrepreneur - purchasing, ingredient prepping, recipe testing and preparation, packaging, labeling, storage, and shipping. You can utilize the Wisconsin Innovation Kitchen to be your safe, legal, wonderful food preparation center, operated for whatever worthy purpose you designate, from wherever you live.

The Innovation Kitchen also supports the employment goals of adults with disabilities. With your help and patronage, we can do this all over the world.

For people who would like to experiment in food entrepreneurship and philanthropy the Innovation Kitchen is a perfect storm of good news.

The Wisconsin Innovation Kitchen

Amazon link to these great books

Wikipedia Newman's Own. "According to the Newman's Own website, by March 2010 over US$290 million had been generated for charity since 1982"

Monday, November 29, 2010

Chrysler Kokomo. Largest investment in one U.S. city for 2010

This is a short re-visit to our recent manufacturing startup. I really miss showing off our technology and working in that marketplace.

My business partner Dave and I manufactured and installed industrial fluid recycling systems in heavy industrial plants worldwide, beginning in 1997.

One of my favorite customers was Chrysler Kokomo. That's our equipment and our results highlighted in the photos.

Surprisingly there was little economic development press about a new $843 million investment recently announced by Chrysler to upgrade their metal casting and transmission manufacturing facility in Kokomo, Indiana. This brings this year's investment in Chrysler Kokomo up to $1.1 billion.

I know this plant well. I spent a LOT of time inside Chrysler Kokomo with our last venture.

Long before green manufacturing became cool, the technology Dave and I patented, built, and installed in Kokomo saved this one facility millions of dollars in reclaimed fluids and big decreases in resource consumption (largely oil , water, and surfactants). It was my understanding at that time that Chrysler Kokomo ran the largest heat treating operations under one roof in the world. Our equipment recycled oil and industrial fluids in most of the heat treating parts washers in this amazing facility.

After we installed our technology, we won a global environmental award from Chrysler, presented by Dr. Deiter Zetsche, current Chairman of Daimler AG in the photos above.

This award led to others and a lot more customers throughout that industry.

The new investment in Chrysler Kokomo is great news for this facility and for American manufacturing. With some additional funding by the City of Kokomo, this will be the largest investment in a single city in the U.S. this year.

I am very proud of the small part my business partner Dave and I played in helping this wonderful American manufacturing facility emerge smarter into our new century.

Congratulations, Kokomo! Congratulations, American manufacturing! Forward!

Inside Indiana Business. Interview with local UAW president about initial $343 million investment and Chrysler press release about full $1.1 billion investment in Chrysler Kokomo this year.

Washington Post article about President Obama visit to Chrysler Kokomo. 11/24/10

Environmental technology award presented by Dr. Deiter Zetsche

Photo notes: Dr. Deiter Zetsche in photos with Heat Treating Manager Bob McCulley. Wikipedia Dr. Deiter Zetsche

Friday, November 26, 2010

Presentations about job creation and local foods - Mon. Nov. 29

We are hosting presentations organized by Wisconsin Senator Dale Schultz highlighting the Wisconsin Innovation Kitchen and the Highland vegetable processing center. November 29, 2010. Both projects are supported by our Iowa County Area Economic Development Corporation and SW CAP.

(emphasis added by me)

From Senator Dale Schultz:

Greetings -

You are invited to take part in stops being hosted by leaders for job
and Wisconsin's bioenergy future on the afternoon of Monday,
November 29. This invite is to you and other community leaders in the
region of Grant, Green, Lafayette, Richland, Sauk, Juneau, Crawford and
Iowa Counties. Please consider forwarding this invitation to your
community contacts. Stop #1 is at a new regional food-jobs generator in
Mineral Point, plus we'll get an update on the next regional food-jobs
generator in Highland
and an update on other regional E.D. initiatives
from SWCAP. Stop #2 is at an exciting bio-energy generator in
Dodgeville. Take part in one or both stops. There is no cost involved
at either stop.

FIRST STOP, 1:30 to 2:40
Wisconsin Innovation Kitchen
851 Dodge St. (old Hwy 151), Mineral Point WI 53565
Web: http://www.wi.innovationkitchen.org/, phone 608 987 3558
Host #1: Rick Terrien, director of the Iowa County Area E.D. Corp,
You'll get a tour and hear how WINK is helping food-related
entrepreneurs from a large region.
Come if you want to keep or create local food jobs in your community.

Host #2: Wally Orzechowski and David Vobora of Southwest Wisconsin
Community Action Program
They will be at WINK to describe their programs to help you keep and
create jobs in your community.
SWCAP (http://www.swcap.org/) is the region's leader for community and
economic development.
Come if you want to keep or create frozen-food-related jobs in your
community or you want to help people escape poverty and become
financially self-sustaining.

SECOND STOP, 3:00 to 4:15
Energy Unlimited, Inc.
4881 CR YZ, Dodgeville WI 53535
Host: John Lundell, President.
The Wisconsin Office of Energy Independence is one of many entities
excited about the Biomass Burner. Lundell plans to have the system
operating for your visit. See how various biomass inputs can generate
electricity at less cost than a digester, and heat a large facility.
Come if you want your community to be a leader for our bio-energy

RSVPs are not essential, but if you do, we can offer you car pooling
possibilities with other folks coming from your area.
To rsvp, email Tom Jackson, tjackson@legis.wi.gov.

- Tom Jackson, Office of Senator Dale Schultz, tjackson@legis.wi.gov
- Rick Terrien, ICEDC, rickt@iowacountyedc.org
- Wally Orzechowski, SWCAP, w.orzechowski@swcap.org
- David Vobora, SWCAP, d.vobora@swcap.org
- John Lundell, Energy Unlimited, john@sawdustburner.com

WI Senator Dale Schultz
Wisconsin Innovation Kitchen, WInK
Southwestern Wisconsin Community Action Program, SW CAP
Dodgeville's Energy Unlimited Sawdust Burner site

Photo notes. - see the wing chunks missing bottom left wing - Monarch predation. A small biz strategy worth considering...

Tuesday, November 23, 2010

Getting to 10,000 new businesses in Wisconsin

This is from a recent article by Wisconsin Technology Council president Tom Still. Nov. 3, 2010 "Inside WI: The mathematics of job creation in Wisconsin calls for quantity and quality."

In discussing the need for growth in high quality jobs, the article closes with a strong argument for entrepreneurship making an important contribution. (emphasis added by me)

"So, where will new jobs be produced? Sectors such as care for the aging, education, food processing and safety, information technology sectors, transportation, trade, bioproducts and alternative fuels hold potential.

'Raw numbers of jobs is not our problem. We need high-quality jobs,' said Todd Berry, president of the Wisconsin Taxpayers Alliance and author of new report titled 'Wisconsin Jobs and Wages: A Wake-Up Call?'

Berry believes the number that will drive 250,000 new jobs is 10,000 new businesses, given that small businesses create virtually all jobs in the U.S. economy. As the Kauffman Foundation reported recently, 'start-ups and young companies dominate job creation in the United States – and have done so for the past 30 years.'

Launching start-ups is precisely where Wisconsin has lagged since the early 1990s. In the 17 years ending in 2009, new companies as a percentage of all firms averaged 5.4 percent nationally, while in Wisconsin the 'firm creation rate' was 4.5 percent. Wisconsin ranked 42nd among the 50 states and scored behind most of its neighbors.

Berry noted that attracting and retaining larger firms gets most of the political attention, and a disproportionate amount of state financial support, even though creating new businesses from within is the real game.

'If young firms are creating all of the new jobs, as the data show, then we’re having the wrong conversation,' Berry said.

'Changing that conversation means creating a culture of entrepreneurism and removing obstacles that prevent young firms from getting a running start. Those obstacles can include local ordinances, state regulations and licensing requirements. Unemployment payroll taxes hurt young firms because it’s a tax not tied to profitability. The relative lack of venture capital also contributes to less-than-average firm creation.'

'In the end, we’ve got to decide what kind of culture we want,' Berry said. 'We should have a culture that rewards risk – a culture that allows entrepreneurs to keep money in their pockets and to keep pounding away in their garages.'

While that cultural shift is underway in Wisconsin, much work remains. Creating 250,000 jobs is laudable and attainable – and launching 10,000 new companies with the potential to create high-wage jobs is even better."

Inside WI: The mathematics of job creation in Wisconsin calls for quantity and quality.

A safe and peaceful Thanksgiving to all! Abramam Lincoln's Proclamation of Thanksgiving, 1863.

Photo is looking through the amazing plant kaleidoscope ("observer of beautiful forms.") at our wonderful Olbrich Gardens in Madison, WI

Sunday, November 21, 2010

Encore careers: Boomer entrepreneurs and the Wisconsin Innovation Kitchen

Did you know Americans aged 55 to 64 start small businesses at a higher rate than any other age group?

The Wisconsin Innovation Kitchen is an ideal platform for launching an 'encore career'. You can live anywhere you want and start a safe, legal food business without betting your savings. It can even be a lot of fun!

This is the Renaissance age of entrepreneurship, and it's just beginning. If you are a boomer thinking about starting your own artisan food business, you need to contact the Wisconsin Innovation Kitchen.

SBA site for 50+ entrepreneurs

"Encore careers combine purpose, passion and a paycheck"

The Wisconsin Innovation Kitchen

Photo is of a fall crocus, a late bloomer and great contributor to the landscape, just like boomer entrepreneurs.

Xolve / CleanTech Open follow up

Xolve did not end up on the podium at this year's CleanTech Open but making the finals was a huge accomplishment for John and all the good folks at Xolve.

Perhaps even better news than winning this competition, Xolve was just certified by the Wisconsin Dept. of Commerce as a 'Qualified New Business Venture'.

"The company's certification by Commerce makes investors in Xolve, Inc. eligible for a 25-percent tax credit on the amount they invest in the company."

Congratulation to John and everyone at Xolve on a great effort and for your good work as Wisconsin business rock stars!

Xolve, Inc. certified as Qualified New Business Venture. WI Dept. of Commerce press release 11/17/10.

Photo is of the Frank Lloyd Wright designed Wyoming Valley School, in the Town of Wyoming, in beautiful Iowa County, Wisconsin.

Friday, November 19, 2010

Milwaukee Public Radio interview

Milwaukee Public Radio, WUWM, is home to one of my favorite radio programs, Lake Effect. I had a chance recently to talk with their producer Mitch Teich about the Wisconsin Innovation Kitchen. The link to their audio archive of this conversation is below.

From the show's intro: "More that 350,000 jobs in Wisconsin - about 10% of the state's workforce - depends in some way on agriculture.

But for people who aspire to starting their own food related business the challenges can be daunting. Issues such as developing a business plan, obtaining the raw materials, and acquiring the proper licenses to process and sell food products can deter or derail a would-be entrepreneur... One pioneering facility is the Wisconsin Innovation Kitchen."

Milwaukee Public Radio interview, Nov. 18, 2010

Wisconsin Innovation Kitchen

The Artisan Food Career program

Iowa County Area Economic Development

The Pecatonica Grapevine's 1 year Anniversary!

Congratulations to Christine and everyone involved in The Pecatonica Grapevine in Blanchardville, WI. Today is their 1 year anniversary. Congratulations!

This is from their Facebook page...

The Pecatonica Grapevine The one year anniversary is THIS FRIDAY Nov. 19th.

PLEASE SPREAD THE WORD. THE PARTY IS THIS FRIDAY STARTING 4:30. Dinner Buffet with Baked Fish, Garlic Roasted Chicken, Salad, Green Beans, Wine Tasting, Pie and Coffee $10. Hope to see you here!!!

The Pecatonica Grapevine on Facebook

Photos are from The Pecatonica Grapevine in Blanchardville. Christine makes the best coffee syrups. I believe she will have bottles of her newest chocolate syrup for sale at the 1 year anniversary party tonight. Yum!

Tuesday, November 16, 2010

"Keep or create local food jobs in your community"

This is from a news release from our Wisconsin state Senator Dale Schultz (emphasis mine) -

At the request of Senator Schultz, leaders for jobs and energy are hosting a visit for you and other community leaders from the region of Grant, Green, Lafayette, Richland, Sauk, Crawford and Iowa Counties on the afternoon of Monday, November 29.

Stop #1 is at a new regional food-jobs generator in Mineral Point, plus we’ll get an update on the next regional food-jobs generator in Highland.


Wisconsin Innovation Kitchen

851 Dodge St. (old Hwy 151), Mineral Point WI 53565

Web: http://www.wi.innovationkitchen.org/, phone 608 987 3558

Host: Rick Terrien, director of the Iowa County Area Economic Development Corp. (http://www.iowacountyedc.org/)

You’ll get a tour and hear how WINK is helping food-related entrepreneurs from a large region.

RSVPs are not essential, but if you do, we can offer you car pooling possibilities with other folks coming from your area.

"Come if you want to keep or create local food jobs in your community."

We are encouraged our work can be described as a being a 'leader for jobs'. Please join us Nov. 29.

TO RSVP, email Tom Jackson - tjackson@legis.wi.gov

The Wisconsin Innovation Kitchen

Iowa County Area Economic Development

Photo is of my 2010 Wisconsin Innovation Kitchen (WInK) pumpkin. Some of my other pumpkin carving through the years

Sunday, November 14, 2010

Early Stage Symposium follow up

The Wisconsin Technology Council's Early Stage Symposium was a big success. This is our area's premier event for investors and growth businesses.

There were a record number of attendees and many great seminars. This was the first time to my knowledge that this organization has included food in its program of topics. I believe the addition of the food track helped boost attendance numbers. All of the food seminars were packed.

My friend, and fellow participant our Iowa County economic development work, John Biondi made the best presentation about one of the coolest companies I've ever seen, Xolve. John is CEO of Xolve. Xolve is in the national CleanTech finals this week in San Francisco. This is a major accomplishment. Please check out their link below. Best wishes to everyone at Xolve from all of us in your community, your state, and your region!

Governor-elect Scott Walker gave one of the keynotes, and I was energized by his goal of starting 10,000 new businesses during his first term. We're building a model to crank out new enterprises and grow our existing Wisconsin food businesses. I'm watching it work: The team behind the Wisconsin Innovation Kitchen has helped individuals start new businesses, helped existing Wisconsin businesses to grow and has processed well over 25,000 pounds of local foods from our wonderful Wisconsin family farms.

This all happened in their first 3 months of kitchen operations.

When the Highland food processing center comes on line our region will be able to kick it up another notch. There are many new businesses that can be created in both rural and urban communities using these models.

I sincerely believe these kinds of value added food platforms can help our state get to Governor-elect Walker's goal of 10,000 new businesses in 4 years.

Good luck this week John and everyone at Xolve at the CleanTech Open finals this coming week. Break a nano particle!

The CleanTech Open Awards ceremony. Wed. Nov. 17. Congratulations to everyone at Xolve for this amazing achievement!

Wisconsin Technology Council's overview of the symposium and Governor-elect Walker's opportunities. Great to hear the food cluster discussed so prominently. The Bill Joos interview at the end is great.

The Wisconsin Innovation Kitchen, which is owned and operated by the Hodan Center, in beautiful Iowa County, Wisconsin.

I was fortunate to share a panel with my friend Michael Gay from the City of Madison's economic development team, who also farms in beautiful Iowa County, Wisconsin. This is a great online interview Michael shared with In Business Magazine's Coffee with Michael Gay.

Tuesday, November 09, 2010

Specialty food is a $63 billion per year opportunity

There is a great article about the opportunity available in specialty foods in Inc. Magazine. "How to Bring a Food Product to Market", by Gina Pace, dated Oct 28, 2010

"According to the National Association for the Specialty Food Trade, in 2010 specialty food will account for $50.3 billion in sales through stores, and another $12.7 billion through restaurants - accounting 13.1 percent of all food sales."

I think the artisan food career program we've created at the Innovation Kitchen is an amazing way for people to experiment in food entrepreneurship. You have a recipe. We make it for you, package it, label it, store it and ship it. You get to start an artisan food enterprise in a growing $63 billion per year space. The size of the market this study identifies is significant. This is a great time to experiment, to launch an encore career, to launch a great new food innovation, to make some jobs.

As a plug for Iowa County, Mineral Point and the Wisconsin Innovation Kitchen, if you utilize the Innovation Kitchen as your co-packer (we make it / package it for you), visiting Mineral Point becomes a business trip. See a great article about Mineral Point in the Chicago Tribune below.

The Wisconsin Innovation Kitchen is proving to be a valuable experiment in expanding the opportunities in local foods and regional food systems.

Having the Specialty Foods trade association measure the business at $63 billion per year is a real eye opener.

How to Bring a Food Product to Market. Inc. Magazine. October 28, 2010. Written by Gina Pace.

Chicago Tribune article about Mineral Point. By William Hageman. November 7, 2010.

Photo is of Jeremy Lynch, of Enos Farms. At the Wisconsin Innovation Kitchen we refer to Jeremy as our 'Farmer in Residence'. His culinary skills and his food lines are amazing! Our family LOVES Jeremy's Parsnip Black Pepper Crackers. Jeremy farms near Frank Lloyd Wright's Taliesen in wonderful Wyoming Township, Iowa County, Wisconsin.

Wisconsin Innovation Kitchen

Saturday, November 06, 2010

Wisconsin Technology Council’s Early Stage Symposium is next week. Food entrepreneurship emerges as an investment and growth strategy.

Inc. Magazine just published their November 2010 cover story headlined “The Demand Economy” subtitled, “With consumers and businesses pinching pennies, there’s only one way to survive: target needs not wants”.

The authors focused on four mega-trends where need greatly exceeds supply.

Among these was a piece highlighting the significant business opportunity in local foods.

A recent study says that 59% of consumers nationwide buy local foods whenever possible.

Sure 59% is a big number but I’m more impressed with the phrase “whenever possible”. This indicates two things to me: Within that big 59% number there is much more room for growth, and also that the 59% number itself is being held back by a lack of access to local foods in the market.

Hmmm. Significant, proven demand and not enough supply. If ever there was a poster child for the ‘demand economy’ right now, it’s the supply side of local foods.

The Wisconsin Technology Council’s annual Early Stage Symposium will be held Nov. 10th and 11th at Monona Terrace in Madison. This year they have included a track devoted to food entrepreneurship.

The session I’ve been invited to make a presentation to is under the heading, "Getting more cooks in the kitchen: How incubators and business parks can help entrepreneurs".

There are significant opportunities to replicate the work many of us are doing in Wisconsin, especially the model represented by our Wisconsin Innovation Kitchen. There are many great lessons emerging from our Innovation Kitchen experiments that speak directly to serving the ‘demand economy’ of local foods. I am convinced food entrepreneurship will be a growth area in the economy for the next decade and beyond.

For people interested in starting or growing food enterprises you are being supported by a huge 'demand economy' that is hungry for your innovations.

If you can be around Madison this week, the Wisconsin Technology Council’s Early Stage Symposium should be very interesting!

Wisconsin Technology Council's Early Stage Symposium

WI Technology Council

Inc. Magazine cover story "The Demand Economy"
November 2010.

Wisconsin Innovation Kitchen

Iowa County (WI) Area EDC

Opportunities in food entrepreneurship

I thought we had a very good workshop at the Innovation Kitchen last week. We welcomed our regional Southwestern Wisconsin Small Business Development Center’s to our workshop on food entrepreneurship.

Wonderful questions. My measure of a good meeting is when the people who came for one thing end up interacting with one another across all sorts of new ideas after the main session is over. We had plenty of that! The entire evening was a great discussion I thought. Thanks!

The general topic was food safety certifications and business planning for food entrepreneurs. The specific topic was utilizing the Innovation Kitchen to execute those plans. I believe the SW WI SBDC will sponsor this seminar again next March.

People get PhDs in small but critical areas of food processing. My 90 minute seminar is certainly not intended to be anything other than a brief introduction to the topic and important homework you’ll need, but I thought it was a good start.

Workshop topics included:

- State and health regulations/ certifications, how to source
ingredients and other resources

- Scaling recipes

- Introduction to commercial food business and marketing

- Requirements and opportunities for utilizing the Innovation Kitchen

This workshop was presented by:
Iowa County Area Economic Development Corp.
The Wisconsin Innovation Kitchen.

This workshop was presented in partnership with:

Blackhawk Technical College
Southwest Wisconsin Community Action Agency
Southwest Wisconsin Small Business Development Center
Southwest Tech
Wisconsin Women’s Business Initiative Corporation

The following are taken from the feedback form Gary from the SBDC sent back I’m including these because I had the same feelings for the folks attending. This idea of food entrepreneurship is an amazing story to share and I really enjoy doing it.

Feedback collected by the SBDC for our Workshop ‘Food Processing Business Workshop’:

• Rick was very thorough about starting a food business
• Excellent Presentation – personal examples are best!
• Presenter’s enthusiasm
• Clearly understood presentation of the issues
• Very Informational meeting on everything, the “ins & outs” of business start-up
• The range of topics (covered)
• Good presentation, very helpful
• Great over view of process & regulations (state & Feds) and of facility… I was inspired by Rick’s presentation"

This was a really fun presentation to be a part of. It was the first detailed business analysis I’ve been able to write based on the Innovation Kitchen’s first full quarter of food preparation operations. What an opportunity this is.

Thanks to everyone who attended last evening!

Wednesday, November 03, 2010

Chef Joel's Holiday classes at the Innovation Kitchen

Chef Joel Olson has a wonderful Holiday offering for our culinary senses!

Here are Chef Joel's upcoming Holiday season classes:

Essential Knife Skills Workshop - Saturday, November 13 - 9:30am - 12:00pm

Holiday Hors D'Oeuvres - Saturday, November 13 - 2:00pm - 5:00pm

Holiday Baking - Saturday, December 4 - 9:30am - 12:00pm

Last-Minute Holiday Gifts from your Kitchen - Saturday, December 4 - 2:00pm - 5:00pm

More info:

On Saturday, November 13th, Chef Joel will offer the following two new hands-on/participation classes:


Take this very popular and informative class to learn and practice the techniques that help take the chore out of cooking. You can use the techniques learned in this course every time you cook for the rest of your life! Techniques include: dicing onions, carrots and other vegetables; pasting garlic; boning a chicken; plus cutting assorted fruits. Knife selection, sharpening and care will also be covered. Bring your own knives or use ours. A light lunch will be served.
Cost: $54


Surprise and delight your guests this holiday season with these delicious hors d’oeuvres. Help to prepare then taste:
Cool Herbed Chicken Meatballs with Fresh Tomato;
Garlic and Yogurt Sauce and Fresh Buttery Breadsticks;
Open Faced Crispy Wontons with Pork Tenderloin and Apple Slaw;
Pumpernickle Bratwurst Canapes with Cranberry Mayonnaise;
Mediterranean Bean Pate with Homemade Crisp Lemon Flatbread;
Oven Baked Shrimp Toast;
Cheese and Mushroom Strudel.
(Note: Vegetarian alternatives to meat appetizers will also be discussed.)
Cost: $64

Please contact the Innovation Kitchen at 608 987-3558 to register.

Please note that the December classes will be held on Saturday, December 4, 2010.

Additional information on Chef Joel and the Everyday Cooking:

Everyday Cooking is a really great, intense, full-day course.
It has been described as a "culinary boot camp."

Chef Joel has being teaching this class for many years at L'Academie
de Cuisine in Bethesda, MD, and always gets rave reviews.
People really love it!

It is the course that will help you to be able to open your
refrigerator at any point and be able to make a great meal
from what's there.

(One of the things you'll learn is what kinds of things
to keep on hand in that fridge, so you open it up and see
more than just condiments and a stray beer!)

Our take-away idea for people when thinking about Iowa County, Wisconsin is 'Come grow with us'. Thanks to Chef Joel for his many contributions to this ethic!

Innovation Kitchen events page and sign up information for Chef Joel's classes.

Innovation Kitchen home page

Iowa County (WI) area economic development