Located within The Southern Food & Beverage Museum, those of us at the Rouses Culinary Innovation Center by Jenn-Air know a relationship with a culinary entrepreneur has been a successful one when we get dumped. Our beautiful licensed commissary kitchen is available for rent for many purposes, chief among them for those seeking to quit their "day jobs" and start a business of their own—think the pickle maker at the farmers' market or the start-up caterer or baker in need of a large kitchen to meet their clients' demands.
Our bright, airy 1,300 square foot kitchen is equipped with state-of-the-art Jenn-Air and KitchenAid appliances and a wide selection of fine culinary implements from Wusthof, Anolon, Lodge and Microplane—all of which are available for the entrepreneurs' use with the low per-hour rental fee.
The kitchen is all part of SoFAB's Mentorship and Culinary Entrepreneurship Program, which means we're committed to offering our entrepreneurs more than just a kitchen. SoFAB has also partnered with Rouses Markets to offer seminars and workshops to address common issues and questions that culinary businesses run into (like this one). The John & Bonnie Boyd Hospitality & Culinary Library just down the street is always a great place for chefs to research recipes and learn more about different cuisines.
Yes, we give our all to our relationships, then eagerly await the day when those we nurture leave us for their own brick and mortar locations. Today we welcome out newest ventures, Gator & Crane, an ecologically-minded pre-packaged food business, and the mother and son duo, Merritt and Monte Shalett of Faubourg Farms. Interested in renting the kitchen or learning more about our programs? Contact Jyl Benson (firstname.lastname@example.org) for more information.