How Do I Start My Shared Kitchen Journey
Finding inspected kitchen space outside of your home isn’t always easy – or cost-effective. Before you can get started with our kitchen space, there are a few requirements to ensure we meet your needs.
Ready to Cook
Before your are licensed with Culinary Studio, as well as during any use of our facilities, clients must:
- Have signed the latest Operating Agreement with The Culinary Studio and received The Culinary Studio Policy Handbook.
- Provide proof of an approved Certified Food Service Manager Certification, and carry the original certificate during any kitchen use.
- At least one staff person with your business must be a Certified Food Service Manager when using The Culinary Studio.
- Apply for and complete food service plan review and licensure by the Oakland County Michigan Health Division
- If producing food items for re-sale, you must obtain a Michigan Department of Agriculture Food Establishment License
- Provide proof of product liability insurance coverage, with a minimum of $1 million per occurrence and $2 million aggregate, with The Culinary Studio listed as additional insured, and maintain such policy for any kitchen use.
- Pay a one-time and fully refundable security deposit of $300.
- Sign the latest Operating Agreement with The Culinary Studio, and receive The Culinary Studio Policy Handbook
Download My Culinary Studio Operating Agreement to Get Started
Have Questions? Review our Frequently Asked Questions to Learn More About Our Services
How does The Culinary Studio Work?
Is The Culinary Studio a franchise concept or chain?
No, The Culinary Studio is an original concept,
founded and managed by current owners, Cassandra Morrison and Jo Coleman. Our
Southfield flagship is the first of its kind in the Metro Detroit area
What Food Service Manager certifications are accepted by The Culinary Studio?
Certifications approved in Michigan include Servsafe, Thompson/Prometric (formerly Experior) and the National Registry of Food Safety Professionals. Please note that these certificates are good for a maximum of five years from the date of issue. Certified managers may not be “shared” between two facilities. All of the certifications mentioned above are national certifications. Food Handler certificates are not accepted. The Michigan Restaurant Association provides testing for ServSafe.
What is a commercial kitchen?
In order to legally make food for consumption, purchase, or resale, it must be entirely prepared in an approved commercial kitchen facility. It is not legally possible to prepare food for sale out of your home.
What do I need to do to start running by busines at The Culinary Studo?
Before reserving kitchen time for your business with The Culinary Studio, clients must:
Apply for and complete food service plan review and licensure by the Oakland County Michigan Health Division, (248) 858-1280, if business is catering or mobile food truck. If the business is producing and packaging a product to sell wholesale/take to market contact Michigan Department of Agriculture, (800) 292-3939, or email, mda-info@michigan.gov. Please note that licenses are renewed yearly in April and it is the client’s responsibility to make sure we receive a copy of the new license.
Have signed the latest Operating Agreement with The Culinary Studio, and received The Culinary Studio Policy Handbook.
Provide proof of an approved Certified Food Service Manager Certification, and carry the original certificate during any kitchen use. At least one staff person with your business must be a Certified Food Service Manager when using The Culinary Studio. See FAQ for types of Food Service Manager Certifications. Please note that your business insurance is renewed yearly and it is the client’s responsibility to make sure we receive a copy of the renewed insurance policy.
Provide proof of product liability insurance coverage, with a minimum of $1 million dollars per occurrence and $2 million aggregate, with The Culinary Studio listed as additional insured, and maintain such policy for the duration of any kitchen use. See Insurance Resources.
Pay a one-time refundable security deposit of $300.
What if I just want to use the kitchen to cook for my family or private event?
I want my kids to help out. Is there a minimum age for your kitchen?
All employees or helpers at The Culinary Studio must be supervised by an owner or manager with a valid Food Service Manager Certification.
No children younger than 14 are allowed in the kitchen at any time. All employees or helpers are expected to remain with you in your reserved kitchen.
How do I make an appointment to tour the facility?
Contact us to request a tour. Go to our “Contact Page” to schedule a tour. One of our team members will return your call and schedule a time for your tour. We are very careful not to schedule tours when our tenants are running their businesses and the kitchen is extremely busy.
Can The Culinary Studio serve as a commissary for my mobile food unit?
How much storage is available?
Is there a minimum amount of hours that must be used?
Each client is required to book a minimum of twenty (20) hours per month. See Hourly Kitchen Rates under our “Kitchen Page” for more details.
When do I pay for kitchen usage
Once you business is inspected and licensed, you will receive instructions to join our platform, The Food Corridor. Your business account will give you access to booking time in the kitchen, billiing, storage, documents, and more.
What if I don't use all of my hours for the month?
Hours do not roll over and cannot be credited to the following month. We understand that it is hard to estimate how many hours you’ll need, but due to the nature of the business, it is extremely important that you try to estimate as accurately as possible, as hours cannot be credited to the following month.
Does each person clean up after themselves?
Yes, we provide a checklist to be followed when using our kitchens. While we don’t expect you to wash the walls, you should leave the kitchen the way you’d like it to look when you come in. That basically means: wash your dishes, wipe down dirty equipment and surfaces, sweep, and mop.