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The LEAP Kitchen offers education, support, and resources for start-up food businesses, including access to markets through LEAP programs. Its facility is fully licensed by Virginia departments of health and agriculture. Annual membership or occasional use rates are available.
The LEAP Kitchen is rented on an hourly basis. Members are granted unlimited 24/7 access with their own dedicated key fob. Scheduling is done through an online calendar system.The LEAP Kitchen is split into two spaces that can be used simultaneously by two different businesses.
The Hot Kitchen is equipped with a six burner range and oven, along with cooler space, table space, and a few pots and pans. The Bake Kitchen comes with a 20-quart mixer, double convection oven, more table space, and an induction burner.
Both kitchens share a walk-in cooler, reach-in freezer, and dish washing area with a three-compartment sink. Long-term storage, including cooler, freezer, and dry, is available for a monthly fee.
The LEAP Kitchen is set up for many types of food businesses, including (but not limited to):
Food safety manager certification is required in most professional kitchens. ServSafe manager certification is the industry standard. Sign up for a
class and/or exam today to expand skills and increase employability.
LEAP’s Kitchen manager regularly works with volunteers to turn fresh produce into frozen or dried food, extending the shelf life of local food and offering more ways for customers to access fruits and vegetables. To sign up, fill out our Volunteer Form.
Questions? Reach out to kitchen@leapforlocalfood.org
Call the LEAP Kitchen Manager, 540-632-0485 or email kitchen@leapforlocalfood.org with questions or to schedule a tour. See below for more detailed information.
2023 Kitchen Fee Schedule
2023 Kitchen Use Policies
Looking for more resources to help your small business succeed?
Check out the Roanoke Regional Small Business Development Center.
