Prep Like a Pro with Chef Holly Hambright

Scale your food business with a 2-hour commercial kitchen bootcamp on workflow, safety, and shared kitchen success.
About this Event

Are you currently running a cottage food business from home, operating a food truck, or planning to launch a catering company or consumer food product? Transitioning into a professional, shared commercial kitchen can be a massive—and intimidating—step.

You don't need a multi-year culinary degree to run an efficient food business, but you do need to understand the mechanics, etiquette, and safety standards of a commercial kitchen space.

Led by legendary chef and culinary powerhouse Holly Hambright, this intensive 2-hour bootcamp is a fast-paced operational blueprint designed exclusively for food entrepreneurs. You’ll learn how to command a professional kitchen space, maximize your production workflow for profitability, and avoid the critical health and safety mistakes that can stall a growing food business.

"Professionalism and self-discipline in a shared kitchen mean learning how to maximize your production output without driving your kitchen partners nuts." — Chef Holly Hambright

Who This Bootcamp is For:

• Cottage Food Operators & Home Bakers looking to scale up and transition into a shared commissary or commercial incubator kitchen.
• Food Truck Owners & Caterers wanting to sharpen their prep efficiency, scaling accuracy, and kitchen turnaround times.
• Aspiring Food Entrepreneurs who want an honest, unvarnished look at the realities, rules, and rhythms of commercial food production.

The 2-Hour Operational Curriculum

1. Operating in a Shared Commercial Space

• Commissary Etiquette: How to navigate limited shared equipment (ovens, processors, blast chillers) without hogging space, and the vital "opening and closing rituals" of a commercial line.
• The Verbal Codes: Master the essential communication that prevents accidents in a high-speed environment ("Behind!", "Hot pan!", "Coming around!").
• Production Rhythm & Efficiency: Learn how to minimize physical trips across the kitchen, plan your workflow on paper, and establish an OCD-level kitchen organization system to protect your time and margins.

2. Commercial Food Safety & Compliance (FATTOM)

• The 89% Rule: Why proper handwashing is your business's absolute best defense against cross-contamination and health department violations.
• Mastering FATTOM: A streamlined breakdown of Food, Acidity, Time, Temperature, Oxygen, and Moisture to prevent spoilage and protect your brand's reputation.
• The Danger Zone & Cooling Laws: Precise temperature thresholds for commercial cooking, cooling, and storing (e.g., bringing hot food from 135°F to 41°F safely using shallow pans and ice baths).

3. Commercial Scaling, Tools, & Pro-Hacks

• Scaling Recipes for Bulk Production: How to properly scale recipes up or down without throwing off your spice, leavening, or sweetener ratios.
• Mass vs. Volume: Navigating the headache of weight-to-volume conversions for commercial consistency.
• Transport & Prep Hacks: How to package traveling food securely for transport, utilize knife anatomy for speed and safety, and build complex flavor profiles by seasoning in layers.

The 2-Hour Breakdown

• 0:00 - 0:15 | Commercial Reality Check: Introductions, identifying your specific business concepts, and busting common professional kitchen myths.
• 0:15 - 1:15 | The Operational Core: High-speed download on shared kitchen etiquette, spatial awareness, commercial safety, and FATTOM.
• 1:15 - 1:45 | Bulk Scaling & Kitchen Hacks: Live demonstrations on knife safety, bulk recipe scaling formulas, and workflow optimization.
• 1:45 - 2:00 | Entrepreneur Q&A: Open floor to ask Holly your specific operational or culinary business questions.

Seating is strictly limited to ensure an interactive, high-value environment for local business owners. Secure your ticket today and learn to run your production like a pro!