Costa Mesa, CA (PRWEB) April 06, 2013
Orange County is quickly becoming known as a food destination where visitors and locals are keeping an eye out for the next great food product or chef. Having been Orange County personal chefs, caterers and cooking instructors for the past 10 years, Christie Frazier and Shelby Coffman understand what it takes to start a food business. Their biggest challenge was finding reliable, clean, high quality commercial kitchen space to rent for food prep or to conduct cooking classes. As a result, the women decided to design and open their own commercial kitchen space, which could be rented hourly by other food entrepreneurs who needed a place to cook and build their food creations and businesses on a 24/7 basis.
With more and more food start-up businesses gaining popularity in Orange County, Christie and Shelby knew The Hood Kitchen Space (The Hood) was a much-needed and craved business for culinary entrepreneurs and food professionals. But what they didn’t expect was the influx of interest to view and reserve the space months before The Hood even opened! The Hood officially opened for business on January 3, 2013 and the excitement and interest just keeps flourishing. The Hood currently has 23 clients cooking, preparing food, and teaching classes out of the six fully equipped kitchens at The Hood, and the list continues to grow. Clients include A La Carte, Evan’s Supper Club, OhMyBar, Passion Sugar Butter, Sweet Karma, Valenza Chocolatier, Ask-a-Chef, and the list goes on. See the current list of businesses working out of The Hood at http://www.thehoodkitchen.com/clients.
“Giving back and helping to build a strong community is a priority at The Hood Kitchen Space,” said Christie Frazier. In keeping with this practice, Christie and Shelby are active members of many local groups such as NAWBO, The Orange County Restaurant Association, The James Beard Foundation and support many local causes such as Orangewood Foundation, National Charity League, Colt Munchoff Foundation, and Camp Del Corazon. Additionally, The Hood offers its chefs and cooks the opportunity to use local, sustainable food and practices. The Hood uses Orange County artisans and family owned businesses, as well as common popular brands to supply The Hood’s larders with fresh, seasonal, and organic ingredients when needed.
The Hood isn’t just about providing a cooking space; it’s about providing clients with the support they need to build a successful business. “We are happy to provide whatever support we can to help our clients succeed. It’s our goal to go above and beyond to make this possible”, said Shelby Coffman. From offering business support services like insurance broker recommendations, marketing support, regular social media posts about their clients newest creations, or running out to purchase a bottle of capers, Christie and Shelby are there to help. “We really wanted to build a community where like-minded food entrepreneurs could network, promote, and develop strong food businesses,” said Shelby Coffman.
Christie and Shelby understand Orange County is full of savvy, food aware people who desire new and unique food options. Christie and Shelby are excited to support and be part of the growing group of Orange County food entrepreneurs and chefs finding success at The Hood. Their hope is that The Hood will give budding food entrepreneurs a venue to start feeding the growing Orange County group of food enthusiasts.
About The Hood Kitchen Space
The Hood Kitchen Space, an Orange County Health Department-certified commercial kitchen space in Costa Mesa, California, offering culinary professionals and entrepreneurs a reliable space on a 24/7 basis.
With over 5,400 square feet, The Hood Kitchen Space features six (6) fully equipped kitchens, ample prep space, separate sculleries, prep sinks, large walk-in refrigerators and freezer, as well as dry storage, and more! Two of the kitchens are outfitted especially for baking and one of those is designed and equipped to accommodate filming, demos or classes for up to 25 people, with its own private venue area. A rear access dock allows for easy loading and unloading directly into the kitchen space.