I left the industry 4 years ago and just finished my dream kitchen build out for my business.
Please enjoy these before and after pics of the space.
by seanyk88
39 Comments
seanyk88
Title may sound a little confusing, but it’s true. I’ve been in the industry my whole life, worked my way up from prep at an Italian restaurant at 18 years old, up to an exec for a catering company, and then director of culinary for a hotel and a bougie senior community. But during COVID I quit with nothing else planned. I was burnt out and over working for corporate cunts with zero pride. With no wife and kids I was able to save money to take time off and reassess my priorities and what I want. Cooking will always be a passion and I didn’t want to leave it entirely.
So I started my own business. One of my greatest strengths as a chef was managing costs, and shopping purveyors. Food, labor, ancillary shit. All my costs were always on point. I may not be Alinea level line cook or sous, but I can keep a business profitable and put out a damn good product.
So I started my fermented hot sauce company that does things a little different. And after working in shared kitchens and moving product and shit around everyone else for 3 years, I finally have my own production facility and warehouse all in the same spot.
This is the before and after of the space. Everything you see, we own. I spent about 160k on this build out. Two steam kettles (40 gal, 60gal) are the bread and butter. We are still waiting on a bottling line that should be here in the next few weeks. It will cap, sleeve, label, lot code, and heat shrink all our bottles.
In February we celebrate our fourth year in business. And this is one of the biggest milestones of my career. Our company has zero debt and no loans. All started from the last 15k I had in my savings account. I now have 8 employees, and a partner to keep it running. We do 10 farmers markets a week plus many other events throughout the city (and out of state), and have a very strong online shop.
I’d be happy to answer any questions about the build or the business.
NipplePincherz
this is amazing. i don’t have much else to say aside from i wish you and your business many more years of success and prosperity
MrSteven20618
Congrats and keep at it. I’m you, just a few years behind and thank you for posting. Thats motivation right there. Be sure to keep the pics coming and post your product when you can, Reddit is always capable of showing love. I’m about to start in house production after failing to find a copacker for 4-5 years. Remember to have fun too
stewajt
Badass!
Elip518
Is that hood preexisting?
Fancy_Art_6383
Good luck!
Chemical-Paint-2975
You should post this along with some pics of your finished hot sauces to r/hotsauce. That community will get behind you brah 🤙
wycia
Congratulations man that’s honestly amazing, it looks great and wish you great success! Looking forward to ordering 😁🔥
VermicelliOnly5982
Your product names are *hysterical.* Really funny. Thanks for posting and congrats on your beautiful space!
soopirV
What’s the purpose of that little elevated platform in the first pic?
NorthBag7928
LOVE THIS! Congratulations 🎉
kateuptonsvibrator
I love the tongue in cheek approach to names and descriptions of product, clever and original. What a nice build out too. Update when you install the bottling/labeling line to show us the finished space.
JJ4prez
Holy crap that looks intense. Awesome stuff.
bmaa_77
That’s brilliant setup! You are now set on fermented sauce, but if you want what range of products you’d be able in that facility? Kombuchas, teriyaki, some special “cola” ?
TrickleUp_
Honestly, I’ve got to give you credit for your success clearly doing it your way. Very ballsy to use the DTF wordplay in your marketing and I find that refreshing. Also, I find the Kombucha substitute fascinating – would love to try your sauce and hopefully I come across it someday
Numeno230n
Damn Mr. White, you’re doing real science and shit now!
PM-me-ur-kittenz
Outstanding! I want to work there.
Aequitas123
Good for you man! You paying those employees a decent wage?
Also what’s your recommendation for a first time buyer who loves flavorful hot sauces?
NoGovAndy
This seems like quite the complex thing to plan and figure out. Did you get planners/architects specializing on this or was this planned by you?
theloop82
You aren’t allowed to store stuff in front of your electrical panel per code. You should Maintain 36”w from the center of the panel. Some fire inspectors will catch that, and all electrical inspectors should catch that
FiggyBish
what do use the Kernobst-Mühle for?
idk10988
This is the way
nolotusnote
Now you need a 55 gallon drum with a bee on it.
Every_Extreme_1037
Congrats, dude! This is the gold in life right here. Keep us updated!
613Hawkeye
This is fucking awesome, and I’m living vicariously through you now. Way to kill it!
1521
That is a big daddy robocoupe!
W_4_Vendetta
Make Greg of YouTube Ballistic BBQ / Burgers aware, he’s in San Diego & colabs with every other BBQ Youtuber. Respect from UK!
trentdeluxedition
I started salt capping because of you. Congrats and good luck!
Maylix
Damn. 2 steam jacket kettles? You livin that baller life.
Lazyjbruhhh
Congratulations! That setup is cream, and your product looks amazing! Love that you balance the ph instead of just using vinegar, I will have to order some and try it out! I also just left the industry after working my way up and burning out. I’m making medical marijuana edibles now for a GP but plan to get my own operation going when recreational hits my state with my pastry chef partner.
Wereallmadhere8895
So happy for you, your kitchen/facility looks amazing. Similar back story here and im hoping to turn my garage into a commercial kitchen or something similar some day soon. Your story gives me hope.
HSV-Post
I’m so proud of you!! Now, go on and be the best of bosses to these degenerates
CantaloupeCamper
Manufacturing mysterious green stuff …
Cheah_54
JESSE! JESSE! WE NEED TO COOK!
TheDrummerMB
Looks clean and organized. Hope you can keep us posted! Love posts like this
Comprehensive-Move33
Walter White would be impressed!
cheradine_zakalwe
Well done! Great idea and very well executed. Good luck for the future
40mgmelatonindeep
Godspeed buddy, I wish you good fortune
Nickelsass
Solid work and great labeling! Love seeing people follow their dreams and passions.
39 Comments
Title may sound a little confusing, but it’s true. I’ve been in the industry my whole life, worked my way up from prep at an Italian restaurant at 18 years old, up to an exec for a catering company, and then director of culinary for a hotel and a bougie senior community. But during COVID I quit with nothing else planned. I was burnt out and over working for corporate cunts with zero pride. With no wife and kids I was able to save money to take time off and reassess my priorities and what I want. Cooking will always be a passion and I didn’t want to leave it entirely.
So I started my own business. One of my greatest strengths as a chef was managing costs, and shopping purveyors. Food, labor, ancillary shit. All my costs were always on point. I may not be Alinea level line cook or sous, but I can keep a business profitable and put out a damn good product.
So I started my fermented hot sauce company that does things a little different. And after working in shared kitchens and moving product and shit around everyone else for 3 years, I finally have my own production facility and warehouse all in the same spot.
This is the before and after of the space. Everything you see, we own. I spent about 160k on this build out. Two steam kettles (40 gal, 60gal) are the bread and butter. We are still waiting on a bottling line that should be here in the next few weeks. It will cap, sleeve, label, lot code, and heat shrink all our bottles.
In February we celebrate our fourth year in business. And this is one of the biggest milestones of my career. Our company has zero debt and no loans. All started from the last 15k I had in my savings account. I now have 8 employees, and a partner to keep it running. We do 10 farmers markets a week plus many other events throughout the city (and out of state), and have a very strong online shop.
I’d be happy to answer any questions about the build or the business.
this is amazing. i don’t have much else to say aside from i wish you and your business many more years of success and prosperity
Congrats and keep at it. I’m you, just a few years behind and thank you for posting. Thats motivation right there. Be sure to keep the pics coming and post your product when you can, Reddit is always capable of showing love. I’m about to start in house production after failing to find a copacker for 4-5 years. Remember to have fun too
Badass!
Is that hood preexisting?
Good luck!
You should post this along with some pics of your finished hot sauces to r/hotsauce. That community will get behind you brah 🤙
Congratulations man that’s honestly amazing, it looks great and wish you great success! Looking forward to ordering 😁🔥
Your product names are *hysterical.* Really funny. Thanks for posting and congrats on your beautiful space!
What’s the purpose of that little elevated platform in the first pic?
LOVE THIS! Congratulations 🎉
I love the tongue in cheek approach to names and descriptions of product, clever and original. What a nice build out too. Update when you install the bottling/labeling line to show us the finished space.
Holy crap that looks intense. Awesome stuff.
That’s brilliant setup! You are now set on fermented sauce, but if you want what range of products you’d be able in that facility? Kombuchas, teriyaki, some special “cola” ?
Honestly, I’ve got to give you credit for your success clearly doing it your way. Very ballsy to use the DTF wordplay in your marketing and I find that refreshing. Also, I find the Kombucha substitute fascinating – would love to try your sauce and hopefully I come across it someday
Damn Mr. White, you’re doing real science and shit now!
Outstanding! I want to work there.
Good for you man! You paying those employees a decent wage?
Also what’s your recommendation for a first time buyer who loves flavorful hot sauces?
This seems like quite the complex thing to plan and figure out. Did you get planners/architects specializing on this or was this planned by you?
You aren’t allowed to store stuff in front of your electrical panel per code. You should
Maintain 36”w from the center of the panel. Some fire inspectors will catch that, and all electrical inspectors should catch that
what do use the Kernobst-Mühle for?
This is the way
Now you need a 55 gallon drum with a bee on it.
Congrats, dude! This is the gold in life right here. Keep us updated!
This is fucking awesome, and I’m living vicariously through you now. Way to kill it!
That is a big daddy robocoupe!
Make Greg of YouTube Ballistic BBQ / Burgers aware, he’s in San Diego & colabs with every other BBQ Youtuber. Respect from UK!
I started salt capping because of you. Congrats and good luck!
Damn. 2 steam jacket kettles? You livin that baller life.
Congratulations! That setup is cream, and your product looks amazing! Love that you balance the ph instead of just using vinegar, I will have to order some and try it out! I also just left the industry after working my way up and burning out. I’m making medical marijuana edibles now for a GP but plan to get my own operation going when recreational hits my state with my pastry chef partner.
So happy for you, your kitchen/facility looks amazing. Similar back story here and im hoping to turn my garage into a commercial kitchen or something similar some day soon. Your story gives me hope.
I’m so proud of you!! Now, go on and be the best of bosses to these degenerates
Manufacturing mysterious green stuff …
JESSE! JESSE! WE NEED TO COOK!
Looks clean and organized. Hope you can keep us posted! Love posts like this
Walter White would be impressed!
Well done! Great idea and very well executed. Good luck for the future
Godspeed buddy, I wish you good fortune
Solid work and great labeling! Love seeing people follow their dreams and passions.