Chef Jocelyn's Food School
Chef Jocelyn's Food School
A series of informal classes using an uncommon approach for purchasing, planning and preparing food. Dinner just got easier.
A series of informal classes using an uncommon approach for purchasing, planning and preparing food. Dinner just got easier. Read more
Hi, I’m Chef Jocelyn! Lately, I've noticed - and I’m sure you’ve noticed it too – we’re literally avalanched with food these days.
If we spend any time online, what’s waiting for us there is this food onslaught; massive amounts of content, beautiful images, mouth-watering text, eye-catching videos.
It doesn’t make any difference what diet you’re following at the moment. From Paleo to vegan, gluten-free, vegetarian, pescatarian, and fruitarian – the bloggers, vloggers and channel content makers are churning out great recipes and techniques all meant to entertain us. And at the same time help us purchase and produce whatever food we desire.
So why is it with all of this content, all of this effort, we still stand in our home kitchens, trying to figure out what to pack for lunch and what to make for dinner? And why is it we seem to spend so much of our household budget on food? And yet with all the money spent, we perpetually seem to be without some key ingredient that stops us from putting together a modest meal?
What’s going on here? It was this daily dilemma around food that gave me the idea for Food School.
Who I Am: Chef Jocelyn Bakes
I’m a trained chef, graduating with honors from Le Cordon Bleu. I currently own a wholesale bakery in Austin called Chef Jocelyn Bakes, formally known as Sugaplump Pastries. Servicing mainly restaurants, our bakery is built on our signature line of preservative-free small batch brownie batter, made from my secret recipe.
Our restaurant clients simply cut the pouch, deposit the batter in the pan and bake. Once the batter is baked they can proudly serve blue-ribbon dark chocolate chewy brownies to their customers and guests without any of the hassle of baking brownies from scratch in their commercial kitchens.
Chef Jocelyn Cooks at Food School
Help us build a home for Food School
- lease and lease hold improvements
- equipment costs (6 burner stove, refrigeration, etc)
- licenses, location and administration fees
- opening inventory
Risks and challenges
I’ve lived with the ups and downs of small business ownership for about five years growing my bakery business. This means I am no stranger to the challenges that come with following a dream, executing a plan, and bringing a solution to people through a small business vehicle.
Food School will for certain have its obstacles during startup and expansion. But Food School has the advantage of a structured business plan and financial projections. We have indeed assembled a confident team of small business professionals and food experts all committed to bringing this vision to life.
Small business challenges are expected and will not deter us or sidetrack our commitment to creating a platform to share this information.
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- (45 days)