Today we’d like to introduce you to Carolyn Kumpe.
Hi Carolyn, thanks for joining us today. We’d love for you to start by introducing yourself.
The COOKshop was started from a pure love of cooking. I was a professional chef in Northern California for over 4 decades. Covid-19 forced me to close both of my food service businesses, a catering company with many winery clients and a boutique dining social club. My husband and I decided to sell our California home and goat farm and retire in Kansas. I attended KU in the late 1970’s and early 1980’s. Working at the Casbah Deli in downtown Lawrence helped fund my college degree. My family encouraged me to move back to Kansas for a simpler lifestyle. Then, I opened the Cookshop on 8th and we have been chopping, rolling, stuffing, cutting, baking, frying, sautéing, and grilling ever since.
COOKshop on 8th is our commercial kitchen and event space for cooking classes and private parties. It includes a captivating kitchen studio for classes led by locally and nationally celebrated chefs plus food/beverage experts. A thoughtfully curated selection of culinary equipment and ingredients will soon be offered in our retail shop. Cookshop on 8th is also available to rent to host your own private parties.
Our COOKshop is an encouraging and supporting place for young and adult cooks alike. They can spend an educational morning, afternoon or evening with us, gathering around our kitchen island, making delicious food and fostering new friendships.
Put on your apron, pull up a stool and get cooking with us at COOKshop!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Our biggest obstacle and challenge has been keeping up with the demand for our hands-on cooking classes.
What started off as a part-time project has us teaching up to 13 classes per week.
Thank goodness for our Chef Natasha Olliso, our new manager and culinary instructor! She has expanded our curriculum with many kids and teen classes. Plus she added some exciting farm to table classes, where we walk down to our Saturday’s Farmers’ Market in downtown Lawrence and cook our local and fresh market bounty we purchased. Our business grew really rapidly and we couldn’t keep up. Experiences are going viral, a thing, a popular gift to give. Team building cooking classes and competitions are extremely popular as well.
One other challenge is trying to source imported ingredients for our global cooking recipes. We often drive into Kansas City and Overland Park to shop at speciality shops for Chinese, Thai, Japanese foods. Sometimes, we have to order on-line to get specific ingredients shipped to us.
Can you tell our readers more about what you do and what you think sets you apart from others?
Hands-On Cooking School
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Cookbooks
Plenty by Ottolenghi
Bistro Cooking by Patricia Wells
Anything by Marcella Hazan 😊
Baking with Dorie by Dorie Greenspan
Sushi Cookbook for Beginners by Chika Ravitch
The Pastry Bible by Rose Levy Beranbaum…actually all of her books
Tartine by Elizabeth Prueitt and Chad Robertson
Evolutions in Bread by Ken Forkish
Home Baking by Jeffrey Alford and Naomi Duguid
The Zuni Cafe Cookbook by Judy Rodgers
Chez Panisse Desserts by Lindsey Shere
Breaking Bao by Clarice Lam
Pasta Grannies by Vicky Bennison
Practical Japanese Cooking by Shizuo Tsuji
Pricing:
- $25-$75
Contact Info:
- Email: [email protected]
- Instagram: https://www.instagram.com/cookshoponeighth/
- Facebook: https://www.facebook.com/p/COOKshop-on-8th-100095097609612/
- LinkedIn: https://www.linkedin.com/in/carolyn-kumpe-b10b1911b
