Blog: Ready to Launch!
Spring and fall not only bring new seasons and changing weather but they also bring new concepts to the Tulsa food scene through Kitchen 66 programs! We are so excited to be welcoming 21 eager food entrepreneurs to Kitchen 66’s Fall Launch and Cocina 66 programs. They will gain practical experience, sales training and access to commercial kitchen space to develop culinary skills in a business environment. The best part? They will begin popping up in the Kitchen 66 Takeover Cafe, Landmark Food Truck and General Store so YOU can try their tasty new concepts!
While these food entrepreneurs are just starting on their journey, we’ve gotten a front row seat to watch some of our previous graduates take the next step and open their very own food business such as Que Gusto, Big Dipper, Bodhi’s Bowl, Da Yolk, Curds & Whey, and MORE!
Meet our ten Kitchen 66 Fall cohort and learn about their concepts:
Se Yon Kim | So Bahn 82: Korean & Japanese Cuisine, challenging the notion of fitting Korean cuisine to the American palate and instead focuses on educating and introducing the American palate to Korean cuisine.
Jose Angel San Roman | Matea: A fine dining Venezuelan concept with a full rum bar and chocolate pairings.
Saudra Reed & Eugene Garner | Mr. G’s Soul To Go Catering: Warm, loving southern hospitality and food.
Logann Little-Randall | Ambrosial Bites: A 100% vegan bakery that aims to make desserts less intimidating and more equitable to all people.
Cynthia Miller | Sweet Cyn Bakery: Desserts that are artistically and professionally crafted.
Erin Reed | Reed ‘Em and Eat: Playful and delicious fusion concept between international cuisine and southern food.
Johnny Butler | Johnny Sundays: Serving Italian cuisine such as house-smoked pancetta and ricotta filled handmade ravioli with a red bell pepper sauce made from peppers imported directly from Italy.
Holly Biersack | Floured Hands: Pasta making school.
Randale Anderson | Hibachi in the Hood: Creating southern comfort food with influence from all around the world.
Lynn Michaels | Lynn’s Gelato: Small batch gelato using local ingredients and interesting flavors, such as her chai spiced candied ginger gelato.
Kitchen 66 Fall 2022 Launch cohort
We got the chance to sit down with some of the new participants in the Fall cohort and hear about why they’re excited to be participating in the program: “While my family has been serving Japanese and Korean food to Tulsans for 10+ years, this will be my first time being a business owner. I am eagerly looking forward to growing our family business into a robust food entrepreneurship with the help of the network of leaders formed by Kitchen 66 and the inspiring ’22 Fall Cohorts,” said Se Yon Kim of SoBahn 82. Already a popular pop-up in the Kitchen 66 Takeover Cafe, SoBahn 82 will be bringing delicious eats to Route 66 this fall and winter. You don’t want to miss it!
Meet our 11 Cocina 66 Fall cohort and learn about their concepts:
Brenda Libassi | Mediterranean-Latin America Flavor
Maria Maldonado | Fried Pasteles
Patricia Laguna | Argentinian Cuisine
Gloria Molina | Colombian Cuisine
Lissett Vivas | Bakery Featuring Sweets, Cakes, Artisan Breads
Osman Ramos | Honduran Cuisine
Karen Gill | Ice Cream
Magaly Zapata | V-Fresco Organic Mexican Food
Melida Alcantar | Mexican Salads - Gorditas
Raul Montalvo | Vegetarian Mexican Food
Maria Cristina Moguel | Mexican Bakery
Cocina 66 Fall 2022 cohort
In December, graduates of the Launch Program will have the chance to show off everything they’ve learned and cooked up over the last four months. This is your chance to taste the newest food businesses that are diversifying the global food scene in Tulsa! Stay tuned on Facebook and Instagram to learn more.
Are you interested in opening your own food business? Applications for the launch classes open in winter and summer for the incoming cohorts. Keep checking our website for updates!
