KitchenTown Berlin Competitors

The Good Kitchen makes it easy to heat-and-eat delicious, high quality, prepared meals that can be delivered wherever and whenever you want them. Peace of mind included. We make sure our farmers and producers meet the highest ethical and sustainability standards. From there, we artfully craft all of the ingredients into delicious, chef-driven meals that are as tasty as they are healthy. All you have to do is heat, eat and enjoy. Oh, and think about what you’re going to do with all that extra time.

In Autumn 2008, Chef Eric and his wife Sanae Suzuki opened Seed Kitchen in Venice, California. Seed Kitchen showcases Erics talent in redefining vegan and macrobiotic to-go fare that is upscale in taste but is still affordable and casual. Many of his celebrity clients are big fans of the menu items at Seed Kitchen. The first seed was planted in 1992 when Sanae became seriously ill. The doctors told her to have conventional surgery, but she had no family, no insurance and no money. She sought help from her best friend (at that time), Eric, to help her heal herhealth problems with alternative medicine. They decided to try cooking and eating a plant-based, macrobiotic diet. Sanae started to study how to cook and learned the philosophy of macrobiotics. Eric was already a French chef who was working at a famous restaurant in Venice. He did not know anything about vegan or macrobiotic foods, but he learned very quickly and helped Sanae to heal herself. He committed to cook this way personally and professionally after he overcame his own health issues in 1993. In 1995, after Sanae had recovered from her illness, she became a macrobiotic consultant at Erewhon natural food store where she taught cooking classes and advised people on adaily basis. Eric and Sanae would cook a macrobiotic lunch for Erewhon employees once a month. Eric and Sanae established their company, mugen LLC, in 1999. They started making pre-packaged macrobiotic foods that sold at SantaMonica Co-op, Erewhon, and others, while organizing macrobiotic dinner clubs in Beverly Hills every month. They taught classes at William Sonoma, Southern California Culinary school (formerly Cordon Bleu), and at many different health conferences like Health Classic Conference, and the Summer Kushi Conference. As they cooked this way and taught others about the benefits of macrobiotics, they realized their lifestyle was an important part of thehealing process and that food wasnt the only component. Chef Eric and Sanae made changes in their daily life in order to live ...

NEXT BOOTCAMP-FEB 23-MONDAY-SEE WEBSITE FOR REGISTRATION Foodpreneur ® Recipe for Success Boot Camp is an intensive series tailored to new food entrepreneurs who have a great specialty food idea but are unsure of the next steps. It covers the key ingredients needed to be a successful Foodpreneur. Participants have an overview of the many facets involved with creating & launching a food or beverage product. Taught by food business experts with hands on industry knowledge of specialty foods products. Participants learn experientially through classroom interaction & are provided with tools, resources/information to both learn the food business and develop plans to create sales, manage growth,create or refine a product. The knowledge gained in the Foodpreneur Boot Camp will increase chances of success in establishing a Specialty Foods Business. Established food businesses can improve their skills in key areas such as food marketing/sales. Our seminar reviews key phases as you launch your food based product. A “taste” of what we will cover during Foodpreneur Boot Camp; Before You Get into the Kitchen: • Initial Capital &Time /Company Formation/ Insurance/Legal & Trademark/Feasibility of product concept, who is your consumer and what problem do you solve? Getting Your Idea Out of the Kitchen: • Recipe Development to Commercial Formulation / Certifications /Viability of Product & pricing /Commercial Kitchen and other manufacturing processes/ Branding, design & packaging/ Forecasting & Accounting/ Raising Dough- finding sources of funding Getting Your Product on the Shelf: • Production/Understanding distribution channels- from specialty stores to supermarkets/How do you get it there? What do distributors & brokers do?/Developing a Sales Pipeline/Pitching the buyer Getting Your Product onto the Consumer’s Plate & into their Hands: • What does it mean to develop a “Go to Market Strategy”?/Trade Promotions/Social Media/Advertising