Thought for food

It’s one thing to cook for loved ones and wait for the inevitable “mmm, delicious,” but it’s another entirely to put food in front of strangers and ask them what they really think.

At a recent feedback night held at 1 Roulston Street, Pukekohe, the latest Kitchen Project cohort had to do just that. The 20-week programme helps aspiring food entrepreneurs prepare products for market.

With politicians, the Pukekohe Business Association and other members of the community in attendance, the evening gave these entrepreneurs a chance to hear unbiased feedback about their products.

Kitchen Project manager Connie Clarkson says this was the aim for the evening.

“It’s pointless asking your aunt Edna or Uncle Sam or even your best friend for feedback because they love you,” Clarkson says.

“Whereas, with a whole bunch of strangers at the table, it is more than likely they will receive honest, anonymous feedback.”

From South African to Nepalese food, Mexican to local produce, there was plenty to taste.

For Pukekawa local Amie Morgan, who is developing frozen citrus spheres and wedges, the night was nerve-wracking but rewarding.

“The feedback was really interesting and some of it unexpected,” she says. “It was really helpful because it made us look at any problems we had.”

Morgan says the most valuable was about presentation.

“Packaging is less memorable – you put so much time and energy into designing packaging, but in the scheme of things people just look at the label and move on,” she says.

What makes the experience so human is the way it connects people, Clarkson says.

“We use food as a way of reaching others, as a way of creating relationships with people and as a way of feeling like we belong in a community,” she says.

This sense of community was a key takeaway for Morgan too. “We’ve entered a time in our society and economy where it’s very transactional,” Morgan says.

“One of the greatest gifts from the Kitchen Project is that actually connecting people. It helps us celebrate our nuances and our cultural differences.”

For these budding businesses, the feedback night was another invaluable step towards making their mark on the local food scene.