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A new season of CO.STARTERS

On Tuesday, May 3, ArtWorks CO.STARTERS: Kitchen Edition kicked off. The 14 Creative Entrepreneurs in the class have embarked on a 12-week course to put business ideas into action, and turn a passion into a sustainable and thriving small enterprise. About half of the members of the class already have active businesses, while the other half are still in concept phase.

For those who don’t know: CO.STARTERS: Kitchen Edition is a special, 12-week course that is only being offered in the Spring of 2016 and is specifically geared for Food Entrepreneurs. Every season, ArtWorks offers the traditional 9-week CO.STARTERS course, which is designed for all creative business owners to explore and develop a business concept or grow an existing business. Many food entrepreneurs also take that option. Interested in hearing more or signing up for the traditional, Summer course? Click here.

 

Take a look at  #ArtWorksEntrepreneurs cooking it up with Findlay Kitchen:

Brandy McAster, Bonafide Health & Fitness

Bonafide Health & Fitness is a certified personal training and meal prep program that provides healthy meals for the busy person on the go!

Jana Venable, Bryjac’s Foods

Bryjac’s Foods provides Cajun Cuisine for catering, retail, and special events.

Karina Rice, Gadabout Doughnuts
Gadabout Doughnuts strives to bring people and communities together over delicious doughnuts. They create unique doughnuts flavors in small batches using clean and seasonal ingredients. The Old Fashion Sour Cream doughnut is our specialty.

Dionne McCaskill Alston, Mac Dinner

Pop Up Dinners features local and sustainable resources.

Lauren & Linda Bradley, Deco

Deco provides handcrafted, decadent souffle rolls and pairs them with locally-sourced ingredients.

Katie Lindsay, Two Women and an Oven

Two Women and an Oven provides catering for small businesses and individuals as well as a meal prep service.

Sherri Prentiss, Velveteen Chocolate

Velveteen Chocolate offers small batch, handmade, fine chocolates that use local ingredients. Founder and French-trained chocolatier, Sherri Prentiss, also hosts events (truffle-making parties, beverage and chocolate pairings), and is expanding into weddings/corporate gifts and monthly chocolate memberships. An arts executive by day, Sherri’s vision is to bring joy, invite connections and nurture appreciation for fine chocolate.

Cecilia Garmendia, The Lamp Post Cheese Company

The Lamp Post Cheese Co. is committed to creating artisanal cheeses from high quality ingredients. Cheeses are hand crafted in small batches using only locally sourced milk. The Lamp Post strives to create an environment where the process can be seen and inspire conversations about cheese.

Benjamin Feinberg-Gerner, The Jammery

The Jammery is focused on artisan chocolate production that uses shell-molded chocolates (bon-bons, truffles, etc.) and other confections (pate de fruits, nougats, etc).

Latasha Hope, Ms. Cora’s Southern Style Catering

The concept for this business is to provide a catering service for southern-style food like chicken, greens and macoroni.

Ligia Lopes

The concept for this business is to provide people struggling from health challenges with free, home-delivered, sustainably grown and organic, healthy meals.

Trent Koch

The concept for this business is to sell value added products utilizing produce from local CSA farms. This would enable small farms to offer products as well as produce.

Jenny Yanosik

The concept for this business is to craft baked goods using  the fruit and vegetable pulp leftover from the juicing process at Off The Vine.

 

 

A BIG THANKS TO OUR
ONGOING FUNDERS