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Entrepreneurs get cooking in new kitchen at LSU food incubator

Entrepreneurs get cooking in new kitchen at LSU food incubator




Tenants of LSU's food incubator have a new state-of-the-art kitchen to help prepare their goods for market. The AgCenter opened the new kitchen this week, giving space to the current class of entrepreneurs, who are making pickle relish, salad dressings, pralines and other culinary confections. The class started earlier this year, but had been on hold while members waited for the new kitchen facilities to be completed. Now, the 19 entrepreneurs can continue their work with food industry experts and scientists to bring their products to grocery store shelves. The kitchen, which is located in Ingram Hall on campus, can accommodate about 30 clients, says Linda Benedict, an AgCenter spokeswoman. The class has been popular, and incubator coordinator Gaye Sandoz plans to take on a new group on Sept. 26. Businesses currently working in the food incubator kitchen are Buddy's Creole Foods, Chomp Chomp Restaurant, Delightful Palate, Dip Me! Gourmet Snack Dips, Dolcetreats, Easy Street Candies, Elkarita, Graham's Kitchen, Hanley's Foods, Hooked On Salad Dressing, Lola Marie's Chocolates, Miletello's Gourmet Foods, Moe's Crawfish Kitchen, Old Soul Pickles and Preserves, Petite Perfectio, Pourcia's Praline Sauce, Ruth's Recipes, Southern Art Foods and Sucker's Food Products. —April Castro