Kitchen Council News
Chef Around the Block Focuses on the Experience, Not Just Food
Chef Dan Benigno, the mastermind behind Chef Around the Block, provides a promising reality check when it comes to the resiliency of the food industry in the age of COVID. "Restaurants and chefs are good at adapting to change or disasters", he says.Not a stranger to...
Live Your Best Life with Viva Fit Kitchen
If you have ever made the decision to live a healthier lifestyle or maybe lose a few pounds, you've likely realized the most crucial component: your eating habits. You probably also have battled with the time it takes to prepare a meal and have the right fixings at...
A Walk on the Gluten Free Side with Good Flour Confections
In our current climate, a lot is being said about slowing down, prioritizing health and getting fresh starts. For Vicki Pospisal of Good Flour Confections her “pivot point” came five years ago after experiencing a number of health issues which culminated in migraines...
Kitchen Council – Good Food On The Go
This is it: The region’s only food incubator of its kind, Kitchen Council. The collaborative Nebraska/Iowa initiative seeks to lower barriers to market entry for food entrepreneurs, offering such amenities as a commercial kitchen space, accelerator programming and workshops – not mention a groundswell of community support.
Event Recap: What You Don’t Know CAN Hurt You
Kitchen Council hosted its first educational module on June 11, a pilot for its upcoming launch of a new educational program series. The event titled, What You Don't Know CAN Hurt You, took a survey look at the legal landscape important to a food entrepreneur. During...
Event Recap: Food Lessons Learned
Three seasoned food entrepreneurs took the stage at Kitchen Council July 9. Michelle Dill of Big Green Tomato Granola, Philip Schaffart of The Blackstone Meatball and Katie Arant of Coneflower Creamery shared insights, lessons learned and advice with an audience of...
Attack a Healthier Way of Life with Attack-a-Taco
From eco-friendly cleaning products to reusable straws, more businesses and brands are offering ways for consumers to treat the environment and themselves better. Attack-a-Taco is Greater Omaha’s newest addition to this family, utilizing a not-for-profit model to...
Grandma’s Pie 2.0: How The Pie King Brings People Together with Nostalgia
Think about your earliest memory of a kitchen. Do you remember the smells, maybe vanilla, cinnamon or apples? Those memories, or, rather, the warm fuzzy feelings associated with them, are exactly what The Pie King wants you to feel when you eat one of his pies. South...
Frosting & Fizz—The Bubbly Tart’s Modern Take on Bakeries
Have you ever found yourself at home, after work, intensely craving sweets? Your local bakery is already closed, a trip to the store seems like one to Antarctica and all you have are month old Oreos. Chelsie Schroeder of The Bubbly Tart has plans to help you avoid...
Stories Sell—Food Branding with SecretPenguin
“So, what’s your story?” Undoubtedly we’ve all been asked this question during networking or small talk. But when someone inquires about a restaurant’s story, the answer can make or break whether customers walk through the doors once, twice or ever. Thankfully, Dave...