The Plant’s Shared Kitchen is Coming Soon and We Need Your Input!

Great news: we are starting the planning phase of our shared kitchen space! But we need an idea of how to serve folks who will use it, so we’re asking for your input. The kitchen will be a roughly 4,300 square foot facility within The Plant that food producers and educators will be able to share and rent on a as-needed basis. Are you or anyone you know in search of a commercial kitchen space in Chicago? View our draft kitchen design and let us know what your thoughts and needs by filling out our survey, or simply contact us through email at kitchen@plantchicago.com. But please don’t leave your ideas in the comments––we want you to see the design page and can’t catalog your ideas that way! Thanks!

6 Responses to “The Plant’s Shared Kitchen is Coming Soon and We Need Your Input!”

  1. Cheryl October 4, 2012 11:15 pm
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    We’d like a space to use that is a commercial kitchen.

  2. Curtis October 5, 2012 12:40 pm
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    Maybe try to connect with Kimbal Musk at Ideas Week.

  3. Jean October 6, 2012 5:07 pm
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    I make Gourmet Barbecue Sauce and would need at least a six-burner stove to make and can it on. A pressure canner would be nice too! also an oven of course! and a large mixer! my husband makes cookies and would like to be able to produce mass quantities. i also would love to see a proof box so i can mass produce my cinnamon rolls! I just need a space to work in that isnt my kitchen!

  4. Kay October 21, 2012 8:37 am
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    Location of prep area and refrigeration doesn’t fit in an efficient Kitchen plan. One my walk the entire distance to retrieve products for prep rather than having it as close to preparation area for washing, cutting and reading for cooking.

    Where is your grill? I don’t see a grill top in the plan at all. Lots of ovens though and stoves. Is this to be a commercial kitchen?

    Is the wash area where toilet facilities are? Where do patrons wash hands, use toilets? Is the wash area also where you would clean cookware and dishes? If that’s so, it is also all the way across from the event center and not easily accessible to busers or cleaners.

    I love the concept of efficient and frugal living. As an advocate of ‘Landscape for food’ I have encouraged friends and family to use the land they live on to grow food for all. Sharing the overages with neighbors and community food banks. I am impressed and thrilled to see thinking on this level.

    Thank you for the inspiration.

  5. Cynthia December 14, 2012 5:07 pm
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    I would like a commercial kitchen that I could store my future truck (i’m in the start-up phase myself) mobile food trucks are prohibited on residential streets. I would like have access to a supply locker to possibly store things under the guidelines that you set. (overnight or no longer than 2 days, and it must be cleaned out,with locks, because i understand that was an issue with some shared kitchens, people took things. I would like access to refrigeration, a freezer,outside of a stove and oven. I would like the fee based on how much I use the kitchen, supply locker rental, etc. Plenty of counter space to prep for distribution.

  6. joe January 15, 2013 3:41 pm
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    I need space bad please e mail me so we could talk. Bbq

    Thanks
    joe