THE IDEA – HAPPENING FALL 2018
Today food entrepreneurs face high cost of entry to market. By offering workshops with guidance, access to commercial Kitchens & locations for selling, with the fraction of the cost, these individuals and ideas can come to life with minimal cost. By providing these culinary entrepreneurs the opportunity to test out their ideas and get them to market with cost effective measures, we increase the likelihood of these products scaling and being potential products for export or production in different areas.
Eva Michelsen, Michelsen Confections