FREQUENTLY ASKED QUESTIONS
Questions about classes
In the Classroom
- Classes may involve working in groups and sharing equipment with people of varying abilities.
- Some classes may accommodate dietary preferences; however, not all ingredients can be substituted. Please review individual class descriptions for details.
- Classes are subject to cancellation if fewer than 6 participants are registered.
- Please arrive on time to ensure the best experience for all participants.
- Closed-toe shoes are recommended for safety in the kitchen.
- Head-covering like a hat or scarf is required in prep areas.
- Class fees are non-refundable unless we have to cancel.
- With at least three (3) days’ notice, you may transfer your class fee to a future class.
- In the event of cancellations due to facility issues, weather, or community closures, a full credit will be applied to your account (or refunded if you prefer).
Questions about renting space in the kitchen
Who is successful at 525 Kitchen?
You’re a good fit if you:
Do I need to be a professional chef?
Nope. Most of our tenants aren’t. You just need a solid idea, willingness to learn, and the ability to follow food safety rules.
How do I become a tenant?
What if I’m not ready yet?
That’s okay. That’s why we built this.
If you have an idea, let us help you build it!
Do I have to commit long-term?
No long-term lease. We’re built to be flexible so you can grow at your own pace.
What does "being a food vendor" include?
Do you provide storage?
Limited dry, refrigerated, and freezer storage may be available depending on your plan.
Do I need a permit or license?
Do I need insurance?
Yes. All tenants are required to carry general liability insurance.
Can I cook food at home and bring it in?
No. All food for sale must be prepared in our licensed kitchen
Do I have to follow food safety rules?
Absolutely. This is a shared, inspected kitchen.
Clean as you go. Label everything. Date everything. Be a good kitchen human.
You’re a good fit if you:
- Have a food idea you want to turn into a real business
- Already sell food but need a licensed kitchen
- Want to test, grow, or scale a product or menu
- Are willing to learn and operate like a business (not just a hobby)
Do I need to be a professional chef?
Nope. Most of our tenants aren’t. You just need a solid idea, willingness to learn, and the ability to follow food safety rules.
How do I become a tenant?
- Start with our Vendor Application
- If you’re ready, we will schedule a time to meet with you at the kitchen, discuss your needs and get you ready for move-in
What if I’m not ready yet?
That’s okay. That’s why we built this.
If you have an idea, let us help you build it!
Do I have to commit long-term?
No long-term lease. We’re built to be flexible so you can grow at your own pace.
What does "being a food vendor" include?
- Access to a licensed commercial kitchen
- Shared equipment
- A legal place to produce food
- A community of other food entrepreneurs
- Opportunities to participate in pop-ups and events
Do you provide storage?
Limited dry, refrigerated, and freezer storage may be available depending on your plan.
Do I need a permit or license?
- Yes. If you’re selling food, you’ll need to meet local and state requirements.
- These vary by what & where you are serving! We will help you navigate the Kentucky Food Code and stay compliant.
- We will point you in the right direction, but you are responsible for your business compliance.
Do I need insurance?
Yes. All tenants are required to carry general liability insurance.
Can I cook food at home and bring it in?
No. All food for sale must be prepared in our licensed kitchen
Do I have to follow food safety rules?
Absolutely. This is a shared, inspected kitchen.
Clean as you go. Label everything. Date everything. Be a good kitchen human.
General Business Questions
Will you sell my food for me?
No—but we do create opportunities (pop-ups, events, classes) where you can sell and build your brand. The 525 Kitchen uses social media marketing and we will cross-promote your product and events.
Do you help with business development?
Yes, informally and through programming:
No—but we do create opportunities (pop-ups, events, classes) where you can sell and build your brand. The 525 Kitchen uses social media marketing and we will cross-promote your product and events.
Do you help with business development?
Yes, informally and through programming:
- Classes
- Mentorship-style guidance
- Real-world experience through events
- Connection to resources from KSU & UK