KEY Project’s Commercial Kitchen

 

Aloha – From the Executive Director’s Desk:

 We turned 47 in October (2015) as we work our way into a 48th year of service in this community. Yet, with three decades under our belt (in this facility – what some of us still think of as “new”), we are well aware that KEY’s kitchen has primarily functioned as a place for minor food prep and a serving counter! The huge stainless steel hood and exhaust fan sat idle – all these years – over nothing much underneath: a residential stove; a great counter to make sandwiches on; a place to roll musubi…

All that has changed in 2012:  Our kitchen is now fully-equipped and ready to go; Major renovations and improvements, beginning in 2004, have set the stage for commercial level operation to enhance both program development and revenue generation.  It is time to re-open the door on a dream that began with those who designed the facility in the late 1970’s, picking up where they (we) left off.

We invite you to come by and check it out!  “Meet the chef”, new Kitchen Manager Ken Weir (kitchenmanager@keyproject.org or 239-5777 ext. 7433) for a tour, review of catering options for family events, the company Christmas party (away from traffic and parking hassles), or explore ideas about a start-up business of your own – without the overwhelming overhead!

With your kokua the KEY of the future will succeed by accomplishing the following kitchen-related goals:

  • Revenue-Generation for the purpose of KEY becoming more self-sustaining;
  • Program Development  to include education and training in culinary arts and employment training;
  • Exploration of community kitchen options:  including incubation of new community businesses and/or support for existing businesses and vocational opportunities;
  • Culinary Support: for agency-related events, fund-raisers, activities;
  • Marketing: KEY as a destination point – for meetings, retreats, conferences, family events;
  • Community Food Security:  aimed at assisting the community served to better manage food and nutrition needs/costs through partnering with the Hawaii Food Bank’s programs, maintenance of a food pantry and related education/services; and,
  • New Program Development:  develop culinary/kitchen-related program units, including internships to be available to KEY program participants and/or the general community we serve.

 Mahalo,

Kaipo Kukahiko
Executive Director

Kitchen

The Kipuka Café and Kitchen is fully certified (category 1 License) and operated by our own staff (Kitchen Manager, Ken Weir), fully able to cater events, meetings, receptions (on-site and off-site); provide breakfast, lunch, dinner, snacks.

Ken Weir
Kitchen Manager
kitchenmanager@keyproject.org
239-5777 ext. 7433


The Kipuka Café and Kitchen

The Kipuka Café and Kitchen is fully certified (category 1 License) and operated by our own staff (Kitchen Manager, Ken Weir), fully able to cater events, meetings, receptions (on-site and off-site); provide breakfast, lunch, dinner, snacks.

Sponsor KEY Project

Donate today! Your tax deductible donations keep our doors open and the lights on. Download our Friends of KEY Donation Letter to mail in a check or money order. Or use PayPal to email your donations. Mahalo for your Kokua!

key project paypal donate button

Subscribe To Our Newsletter

Join our mailing list to receive the latest news about upcomgin events!

You have Successfully Subscribed!