In 2010, Greek immigrant Yiorgos Samios needed a place to produce his Gogo’s Garlic Dip, his own take on skordalia, a traditional Greek condiment. Because of New York City’s stringent health code, he wasn’t allowed to use his own kitchen, and he couldn’t afford to lease commercial facilities either.
His answer: a kitchen incubator. Samios applied to and was accepted to work in the Entrepreneur Space. A 12,000-square-foot food and business incubator, it includes a 5,000-square-foot kitchen run by the Queens Economic Development Corp. and Mi Kitchen es su Kitchen, a consultancy.
One of many kitchen incubators throughout the United States, the E-Space, as it’s known, now provides commercial-grade kitchen facilities and business counseling to about 165 food entrepreneurs.
Writer Anne Field talked to Seth Bornstein , executive director of QEDC, about the kitchen incubator.
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