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Before October Kitchen, I spent 10 years as a personal chef. Cooking in clients' homes demanded I go to the grocery store every day and lug all my equipment around. When I was done, I had to leave the kitchen cleaner than I found it. It wasn't a routine I loved, and for the longest time I wanted to set up home base in a commercial kitchen. I searched for a decade but never found a location that was a good fit. Eventually, I realized the perfect kitchen didn't exist. If I wanted to see if this idea was feasible, it was time to fish or cut bait.

At the time, I had access to a little commercial kitchen located in my church hall — the same church kitchen where I grew up ...CONTINUE READING
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