The Festival Center’s state-of-the-art, energy efficient, commercial training kitchen that has been carefully designed and equipped with the latest technology to meet the needs of professional chefs, culinary students, and food entrepreneurs alike. Our kitchen features an impressive range of high-quality equipment including inductive cook tops, refrigeration and freezer storage, a dishwasher, prep stations, and ovens, all of which are geared towards providing the best possible cooking experience while also being environmentally conscious. With our commitment to energy efficiency, sustainability, and innovation, our kitchen is the perfect place for food entrepreneurs to prep and prepare their meals and food handling classes.
Prior to using the kitchen facilities, all renters are required to undergo a one-time kitchen training session, which incurs a fee of $50.00, and to submit a $150.00 security deposit. Additionally, kitchen renters must furnish evidence of possessing a valid food handling license. In the event that a renter does not possess a food handling license, an extra charge of $50.00 per hour will apply to have a Food Manager present on-site during their rental period.
Hourly rental pricing is determined on a sliding scale.
Upcoming Kitchen Trainings
The purpose of these trainings is to acclimate kitchen renters to the standards, expectations, and protocols of the Festival Center commercial kitchen. This is an in-person training ONLY. The training fee is $50/person and anyone who expects to cook and prepare using the Festival Center kitchen must complete this training and submit all necessary documentation to support their use of the kitchen. Completing a training makes desired renters eligible to request cook time in the Festival Center Kitchen.
Those who complete the training will be provided a link to request kitchen use at the end of the training.
Facilitator: Lisbeth Melendez Rivera, Director of Art and Food Justice
If you have a food handler’s license, please bring it with you to the training. We will copy it and hold it for our records.