The article discusses the journey of launching a pastry pop-up, Guest Check, from a small apartment. It highlights the importance of kitchen space optimization after pandemic-driven growth in the pop-up scene. Initially focused on creative menu development, the author faced challenges in preparing large quantities of pastries. The transition from home to restaurant hosting offered better customer connections, emphasizing the need for efficient ingredient handling and space management. The article provides practical tips for utilizing kitchen space effectively, relevant to both aspiring chefs and home cooks.
On top of the kitchen cabinets, I added long four-legged wire shelves holding my toaster, food processor, and cake stand above miscellaneous items.
The pop-up scene in New York took a big step forward during the COVID-19 pandemic as restaurants closed and chefs needed an opportunity to showcase their work.
I wanted to create an environment without the typical budget and staffing restrictions of working in a restaurant or bakery.
Guest Check began as a pastry box pick-up from my home in Brooklyn, but once the opportunity to host it at restaurants around New York arose, I found it to be a much better way of connecting to the people who were enjoying the pastries I was making.
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