About Carb Nation
Kevin Micheli is a native of Detroit, Michigan. After receiving a business degree from Western Michigan University, he went on to earn his degree in Culinary Arts at New England Culinary Institute. Kevin started his career at Cuisine, which was voted Detroit’s best restaurant. From there, he worked at Michelin-starred restaurants Everest and Crofton on Wells in Chicago, the latter as the Sous Chef. From Chicago, Kevin moved to Seattle where he opened a large hotel-style private residence as Executive Chef. He most recently worked as Sous Chef at Church and State in Los Angeles under Tony Esnault.
About Tested. LA
Tested.LA is a concept kitchen that allows food entrepreneurs to rent space to grow their food concept. They can choose to be open or closed to the public. Expect to see; a coffee shop, food trucks, caterers cooking away before events, pop-up restaurants, confectioners making candy and more! They have some “regulars” but their schedule does change and is posted on the Tested.LA Facebook page every week. Of course, Tested.LA is always looking for talented chefs and concepts for their kitchen.
So Weekender’s, is this something you’d be interested in trying? Are there any other cool concept kitchens out there that you’d like to share? Connect with me in the comments below!