Interview with Achile Amoros

Starting a food business without having your own kitchen? Achile Amoros did it thanks to Cookwork.

Starting a food business without access to a suitable production space can be a real challenge. Space optimization, access to professional infrastructures, cost management… These are just some of the obstacles faced by young entrepreneurs in the industry.

Achile Amoros, an independent pastry chef, found the solution by renting a professional kitchen with Cookwork. He shares his experience, the benefits of this flexible alternative, and his advice for those who are still hesitant to take the plunge. 

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• Hello, could you introduce yourself and tell us a little about your business?

  
  

Hello, my name is Achile Amoros. I started out as a freelance pastry business chef after my studies. I wanted to launch a food business in the sweet sector, more precisely, and I tried to bring together the two regions where I grew up: Brittany and Quebec. It’s the beginning, and things are developing step by step.

• What were some of the challenges that you faced before renting a professional kitchen? 

I really struggled with space optimization issues and finding infrastructures that allowed me to cope with larger quantities. Since I wasn’t originally from the Brussels area, I didn’t have a network to help me find suitable environments. Cookwork seemed ideal for that: first, to show me the possibilities, and then to try them out.

• Why did you choose to rent a professional kitchen rather than having your own? 

To be able to cope with larger quantities, to give a professional touch to my production, and to have more consistent processes, in order to aim for quality over quantity.

• Could you talk about your experience with Cookwork? How did you find the process of renting a kitchen at Cookwork? Was it easy to get started?

For me, it happened really quickly. I came across the website while looking for shared kitchens and I came across Elodie’s contact information. I contacted her directly, and it all happened rather quickly. She gave me the options, and we were soon able to visit the workshop—this one, actually. I met the owner, and then I did a test to see if it suited me, allowing me to move in immediately afterwards. It all went smoothly.

• What do you like about Cookwork? How did renting a kitchen help you with your business?

I don’t have a lot of experience in the industry, but I still noticed that to be able to manage costs for small businesses —whether it’s energy expenses or taxes— it’s important to maximize production efficiency and share resources as much as possible. 

Since this is a relatively new sector, which, from what I understand, developed due to COVID, it was important to have someone that would be able to do the logistical work that I couldn’t do myself, namely referencing. So, having a reliable partner like Cookwork is essential for me to have peace of mind and to try to focus on what I can do and the production. 

• What advice would you give to an entrepreneur who is still hesitating to start renting a professional kitchen? 

I think you shouldn’t hesitate. Don’t overthink it because there will be many other moments of doubt in your journey. If you can free yourself from the mental burden of finding a location or infrastructure, I’d definitely recommend it. There will be plenty of other things to stress about later.

• Would you recommend Cookwork to other food entrepreneurs? If so, why?

  
  

Without hesitation. Without hesitation, because everything went smoothly and quickly. It led to an agreement that works well for me.

So, for the practicality, simplicity, and flexibility it offers to entrepreneurs who are starting out and who don’t necessarily have a strong network yet. I think that Cookwork is a reliable partner for both support and business development.

• How do you see your business evolving in the future, and what role will the kitchen play in that evolution? 

  
  

I’d like to make the most of this location and optimize my processes. There is clear potential, and I think it’s all about being well-organized to fully benefit from it.

• In the future, do you see yourself continuing to rent a kitchen or would you like to have your own?

  
  

As long as I can manage the quantities, the shared kitchen system suits me perfectly. I believe that it works for both small and large-scale production. Even at an industrial level, I don’t see why it wouldn’t be interesting—if everyone respects each other’s space in the shared kitchen. I believe that we could even have greater production volumes given that we share equipment and facilities. I think it’s a great solution for both small and large entrepreneurs.

• Perfect, thank you very much for your answers!

  
  

My pleasure!”