At Conexión Américas, we know community. We talk it. We support it. We create it.
And with Mesa Komal, our beautiful, bustling year-old commercial kitchen, we even cook in it.
And if anyone has ever wondered what could be so special about having lots of cooks in one kitchen, please read the March 5, 2014 issue of the The Tennessean for a clue.
In an article giving the “scoop” on local community kitchens, writer Jen Todd says they are places where “food entrepreneurs share space and camaraderie.”
One minute, the chefs at Mesa Komal are at work, she writes. “And the next they are chatting, laughing and pointing cooking utensils at each other.”
Read the article here about Mesa Komal and several other kitchens that offer local food folks space to work their culinary magic.
Want to experience the allure for yourself? Our kitchen also offers international cooking classes and information for food enterpreneurs who are ready to step toward their dream. Use the resources page of our website to get you started.
