Owners

Brad and Rhonda Kunkel

Hi, welcome to our kitchen.  We see it as our mission to use this unique resource to help you to achieve your goals.  If your dreams include culinary, we would love to know we were a positive part of helping them come true.  

What we offer

Besides a clean, well organized and conditioned space to work in, we have the equipment and resources you need to produce the culinary creations you know you're capable of 

equipment and resources

ive hot stations, each including 4 burners and a conventional oven

Walk in and reach in refrigeration

Three dishwashing sinks

Dry storage

A clean bathroom maintained daily

Ice machine

​Baking station with Hobart mixer

All cleaning chemicals you'll need along with towels laundered weekly

Shared equipment such as flat top griddle, convection ovens, pot burners, grills, steam oven, warmer oven and fryer​

What makes us different? 

As a personal chef, I have worked in a variety of circumstances, including rental kitchens.  I wanted something different in a commissary: one where the ownership really cares about the cooking experience you have in the kitchen and who desires to really help you thrive in business and life in general.  I use this kitchen for my own business, so I make it part of that business to create a kitchen I would want to work in.  I am a firm believer that positive experiences cooking in the kitchen translates to better food, and creating that is how we thrive in the world of culinary and make a bigger difference in the lives of our clients and customers. 

Having the right equipment and resources as well as a clean, comfortable, organized space to work in is a big part of that.  But the biggest part is the people working there.  What I'm looking for are tenants with great attitudes who are interested not only in their own interests, but the interests of others around them as well as their customers.  That's when we produce good product and have fun doing it.  We offer a little more here, but in that sense we also ask a little more. 

You have a story that you're writing.  At the end of the day, what we really want is to know that the chapter that had us in it was one of the good ones.  If you think we can be a part of your story with this kitchen, please get in touch; we'd love to chat about where you're heading and how we can help you get there. 

What is the process to join the family at 1505 Kitchen Space? 

In order to work at 1505 Kitchen Space and sell food to the public, you must have a permit from the Department of Environmental Health for Santa Clara County, or in some cases a Processed Food Registration from the State of California, primarily if you are packaging or bottling for resale.  Most of our tenants have a permit from the county.  The county requires an application, a rental kitchen agreement form (“commissary form”) signed by the kitchen owner, a copy of the contract between the kitchen and the client, a form describing what you will be preparing with how it is prepared and packaged and delivered (“Standard Operating Procedures”), and a Food Manager’s Certificate from ServeSafe.  When you submit the first four documents to the County Health Department, they will process them and our local inspector will call to make an appointment to meet at the kitchen, review your procedures, verify your storage arrangements, and write your initial permit at which time they will collect the fee.  That process normally takes 1-2 weeks. At that point you will be allowed to start operating, and the inspector will return within a few weeks to observe you and verify that you are familiar with appropriate safety and sanitation procedures.  

The costs involved in receiving a permit are the $500 deposit when the contract is signed and the permit fee, which will be either $305 or $458 depending what type of food you prepare.  
On the 1st day of the month after you receive your permit, you will begin to receive invoices from the kitchen which at the present time are written with a $450 minimum rent that covers the first 15 hours of kitchen use, with additional time charged by the hour at either $20 or $30, depending on the time of day, along with any additional storage costs.