Kay has always been passionate about baking. Having previously worked on a make-up startup, she gained the skills and knowledge to feel confident moving forward with her baking business in 2019. Since then, she has created a digital brand, food blog, and digital foodie space. Because she doesn't have the manpower to sell products, she focuses instead on the blog and youtube, selling products in pop ups occasionally. She has been telling her story online over the past 10 years, and people relate to her and her brand.

Angel opened his restaurant in 1991 as a place where the Spanish expat could combine his passions for food, health, music, arts, and community. Since then it has served the East Village with all organic, all vegan, kosher verified, and extensive live food options, plus a fully stocked bar, nightly entertainment, and occasional educational seminars and events. Angel's restaurant is committed to providing the freshest organic food ingredients, structured water, energy-saving lighting, and more, to embrace a holistic approach to better living.

Craig, who works full time for a publishing house but has always indulged his love of cooking by catering for friends, and Claude, who has a background in customer relations but also loves to cook, together created Cornbread 26, a catering service with an eclectic menu that includes vegan, Italian, Asian and “comfort food.” Their offerings include crab mac and cheese and mini burgers on a stick, but their big hit specialty is cornbread made in a madeleine mold. They have developed their cornbread madeleines in 20 flavors.

Jennifer learned hospitality management and took professional cooking and baking lessons locally and in Asia that brought her to a career in corporate cafes. Her mission is to offer unique, classic Indonesian desserts, snacks, and savory items, handcrafted following traditional home-style recipes. She has worked with our financial team in the past and is very excited to become a client again.

Tina has been baking for many years, initially only for friends and family before realizing she could make her passion a business. She makes wedding cakes and other desserts for celebrations and corporate clients. She completed the La Cocina program in 2015 and will soon move to a Kiosk on the UC Berkeley campus to sell her desserts and small prepared foods.

Jesebel specializes in making handcrafted cakes and pastries, each one made from scratch using fresh and seasonal ingredients. Her specialty is custom wedding cakes, and during the pandemic she has had success selling smaller versions of her cakes online, as well as a cake-tasting box. Jesebel came to New York City from the Philippines after receiving a culinary degree, and she has now built an increasingly successful business where she hopes to continue making people's milestones and celebrations memorable ones!

John is a barista and has been involved in various coffee-fests and latte art competitions over the years. On his own time, he developed a delicious Masala Chai concentrate, and has received a lot of encouraging feedback. He now sells wholesale to the coffee shop he works at, with the goal of selling his concentrate to other third wave coffee shops within his network and beyond. He prides himself in selling a high quality product with a homemade taste, and amazing customer service.

After working for many years in catering, Rubelet decided herself to launching her own healthy vegetable chip. Her chips are made for both health conscious individuals and those who require a low starch diet. She is operating form La Cocina and is currently seeking help to expand her online and social media presence.

Edouard is a Brooklyn-based private chef and caterer inspired by the flavors and colors of the Middle East, where he was born and raised. Chef Edouard’s unique take on Mediterranean cuisine stems from the recipes he grew up perfecting in his grandmother’s kitchen. He recreates the distinct essence of Lebanese and Greek food with a modern twist. Because cooking for others is a deeply personal experience, every dish has a dash of his grandfather’s olive oil from Lebanon that lends itself to a taste and love truly unmatched.

Su is committed to bring some of the Burmese culture to one of the most diverse cities which is San Francisco. Her authentic but creative flavors bring a unique twist to Burmese cuisine.