Ep. 109 - Building a Commercial Kitchen – Part 1

“The road to success is always under construction.”  -  Lily Tomlin  

What are you building in your life?  

What projects are you working on?  

One project we are working on is the construction of a commercial kitchen.  

Show title: 

• Building a Commercial Kitchen – Part 1

Multi Part series – anywhere from 3-5 episodes

We’re going to cover how to build a low-cost commercial kitchen space

And when I say low cost, depending on your space – it may be 2-3k

Not bad

• Part 1 - Backstory – how I ended up here 
• Part 2 - Framing in the Commercial Kitchen
• Part 3 - Finishing the Room
• Part 4 - Inspections with your State / County Department of Agriculture
• Part 5 - Conclusion

Purchased land in late 2007 / early 2008

The situation with their financing changed at that time because:

• The Fall of the Market in the Fall of 2008

https://www.investopedia.com/articles/economics/09/subprime-market-2008.asp

Things didn’t work out – I went to work in forestry

Forestry led to Utility Vegetation Management

Subsequently climbed the corporate ladder 

Burnout 1.0 in 2010, fell in love, and moved to California

It all began with an attempt to maintain the CAUV

For property tax purposes, farmland devoted exclusively to commercial agriculture may be valued according to its current use rather than at its "highest and best" potential use. This provision of Ohio law is known as the Current Agricultural Use Value (CAUV) program.

By October 2013 I was back home

January 2014 I found myself employed at a local wholesale tree farm and nursery

Corporate world problems are all the same = problems with people, money, and product

It’s all the same once a company reaches a certain scale and management style

During the years 2014-2016, I became *heavily* interested in Permaculture / Regenerative Ag

End result was Burnout 2.0 at the end of 2016

Found myself gravitating back towards the corporate life

However when I went through Burnout 2.0 – I decided to stop growing produce and focus on day job

Mom and Dad continued to diversify products

Dad gravitated heavily towards fermented foods

Mom leaned heavily towards bath and body products

Rob effectively became the maintenance man of property 

By the end of 2017, Mom and Dad had moved into the cabin

Increased success and a desire to make the products at home

Dad not getting any younger – he’s 75 years old

For a few thousand dollars, we could make a space inside the pole barn

As long as we called it a warehouse

Clean Room for Commercial Fridge / Freezer

Next Episode, we’ll begin talking about the Framing in of the space

I’ll even include our material list for your reference

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Follow this link to ALL EPISODES here    

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York Meadow Farm: Lacto-Fermented Foods
Rich in probiotics, our fermented foods are also paleo and keto friendly. Eat a proper human diet.

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