Articled Sourced from: Stacy Vogel Davis covers small business and retail for The Business Journal.
The college and its sponsor, Reliable Water Services, are offering $2,500 in seed money along with other prizes to one of three finalists in the Hottest Kitchen Entrepreneur Challenge.
Participants submitted applications and photos describing their restaurant or food concepts, and a team of judges narrowed the entrants down to three. The winner will be chosen at an invitation-only demonstration at 3 p.m. Tuesday.
The event will mark the re-opening of MATC’s student-run restaurant, Cuisine, in its new location at 1015 N. 6th St., Milwaukee. It also celebrates the launch of MATC’s Entrepreneurship Center, a new technical diploma program that helps aspiring entrepreneurs launch their business concepts.
The winner will receive $2,500 in seed money from Reliable to start their business, an “entrepreneurial consultation package” from MATC, professional cookware and knives from Boelter Superstore and a two-hour private meeting with food industry executives from FaB Milwaukee, the Milwaukee 7’s food and beverage industry group. Judges includeJustin Aprahamian, chef de cuisine forSanford Restaurant, and Lynn Sbonik, co-owner of Beans & Barley.
Here are descriptions of the finalist entries provided by MATC:
- Joanne and Maanaan Sabir, Milwaukee: The Juice Kitchen, a vegan raw juice and vegetarian food bar with the goal of providing healthy, tasty and affordable food for Milwaukee central city residents.
- Bree Schumacher, Dousman: Skinny Dinner Starter, Superfood Italian. A skinny dinner starter with an Italian flair and kale as the primary ingredient, perfect for busy moms who are looking to provide their families with fast, healthy and skinny dinners.
- Ann Allen, Oshkosh: Spirit of Spelt, a line of traditional cookies individually packaged and all made with the grain spelt. As a delicious, Old World grain, spelt bakery products offer an alternative for individuals who have sensitivity to gluten products.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.
This week, we’re going fishing at Rushing Waters Trout Farm!
We are all things apple this week on Wisconsin Foodie! We check out Edible Milwaukee’s Apple Sauced Event, Weston’s Antique Apple Orchard, and New Glarus Brewery’s new fruit caves.
We celebrate the 100th anniversary of Cheese Days in Monroe, Wi!
We dine at two farm dinners! First, the Fondy Farm Feast and then at Dinner Service!
This week we return to Door County to check out Door County Creamery and Door County Brewery.
This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.
This week on Wisconsin Foodie, we find ourselves in Sun Prairie for some amazing pizza’s from Salvatore’s Tomato Pies and Central Park in Madison for the first annual Yum Yum Fest.
This week on Wisconsin Foodie we visit Door County to meet with farmer Tom Lutsey from Waseda farm. Then travel the Wickman House to dine on some products from the farm.
Don’t just travel to Spain, taste and drink your way through it on the 2015 Spain Foodie Tour!