We're Hiring! Sales & Event Consultant

Crafted Kitchen's Test Kitchen event space is unique in it's beauty and versatility. Perfectly located in the Arts District, the Test Kitchen is a hub for all creative events, film production, pop-up dinners and launch parties and more.

We are looking for a Sales and Event consultant to join our team.

Responsibilities and Duties

The Sales & Events consultant will have the opportunity to play a crucial part in sourcing leads for the Test Kitchen event space hire. They will generate new business opportunities by developing creative marketing and outreach strategies. Certain monthly targets will be set, in terms of number leads and events booked. They will also be the client liaison, managing the inquiry and quote to the date of the event itself, including helping them on the day with on-site support.

We have built a casual work atmosphere that requires everyone to strike a careful balance between being self-motivated and independently-minded, while enjoying being a team player with shared goals. The office is based in the Arts District, but there might be an opportunity to work remotely half the time.

Please send a cover letter to mahira@craftedkitchenla.com.
In your cover letter please include:

  • Why does this role excite you?
  • Why are you uniquely qualified for this role?


Tasks may include (but are not limited to):

  • Develop a database of potential leads
  • Design promotional material for hiring out the Test Kitchen
  • Prospect via email and telephone with potential clients
  • Utilize CRM tools, work with inbound/outbound leads and reignite lost leads.
  • Assisting with member-only and public event coordination
  • Developing content for event promotion and marketing


  • Proven interest in food, social media, business or events
  • Strong attention to detail and organizational skills
  • Strong writing and content editing skills Strong Excel and Google Documents skills
  • Familiar with Mailchimp & Facebook
  • Flexible with scheduling
  • Quick moving and determined to shine
  • Proper time management and organizational skills
  • Photography & video experience preferred
  • Must have a reliable car and laptop

Job Type: Part-time

Urban Farm to Table with Hank and Bean

We are looking forward to hosting the first collaboration between Crafted Kitchen members Hank and Bean and GrowGood's Director of Culinary Programs, Eric Tomassini for an Urban Farm to Table Dining Experience. Ticket proceeds help GrowGood's ongoing mission to serve and support our veteran and shelter community. 

Join us for cocktails and a five course tasting menu curated by Chefs Henry Fischer and Anna Rose Hopkins of Hank and Bean. All produce will be harvested from local LA farms! The meal will begin with craft cocktails by Sourced Craft Cocktails. and will finish with sweet treats from Hebel & Co.

Help GrowGood finish their greenhouse, creating more jobs and provide food and therapy for those in need. Your participation in this URBAN FARM TO TABLE DINNER will have a direct impact this holiday season.

Dec 14 Invite 1.jpg

Meet the chefs! Here's Hank and Bean's Co-Founder Anna Hopkins on not doing business as usual. 

What were you doing before you started Hank & Bean?
I was focused on a version of this bespoke private chef service first in NY then in LA, and Henry was exec chef at Animal Group (Son of a Gun Restaurant) in Beverly Hills.

What is one item you would like to take off your menu but can't?
Beef. And Salmon aka "The Beef of the Sea" We have set a goal for our business of 70/30 protein usage - so we are creating a balance of 70% plant based to 30% meat protein across the board. And then of that 30%, we use beef and salmon only by request or for targeted nutritional purposes. We're committed NOT to do business as usual, even through our humble beginning. For instance, when providing 300+ Paleo meals weekly for a third party purveyor this year, we limited our use of beef to one in five meals rotating weekly. And we pushed for non-gmo / antibiotic free beef. But this doesn't begin to address the issue of methane gas produced by our national addiction. And the conversation around salmon tracks.

What do you know now you wish you knew when you first started? 
Literally everything, but especially anything to do with Sales Tax. Have made a lot of new friends in Sacramento this year. Also all things social media. #notamillenial #followuspleaseweneedyou #socialmedia #learningcurve

How can we taste your healthy meals?
We currently provide a bespoke private chef, catering and event service while in development on a broader reaching meal prep service. Look for the more consumer friendly version of all services by Spring 2017. Also, we are actively exploring options for a brick and mortar home and will begin a pop up series in efforts to develop our menu while bringing community together. 

We would love for you to join our first pop-up dinner on December 14th at Crafted Kitchen! 

LA's Healthy Food Warriors

Jocelyn Ramirez was on a mission to bring healthy and affordable food to the East LA community. She has gone above and beyond with her catering company Todo Verde and has dedicated her business to advancing food equity in the undeserved neighborhoods of Los Angeles. Todo Verde's playful menu combines traditional Mexican and Ecuadorian-infused flavors, making their plant-based menu very easy to love.

Jocelyn has been a force within local policy and food advocacy partnering with organization like L.A. Kitchen, LA Compost and the Los Angeles Food Policy Council,  Peace Over Violence and many more. 

Her newest project Across Our Kitchen Tables cultivates social spaces for Women of Color (WOC) in culinary fields that provide collective knowledge on business development and food systems within business models centered on principles of social and cultural responsibility. 

Jocelyn and her team of powerful women are an inspiration and an essential part of the Crafted Kitchen community.


Jocelyn, When did you start Todo Verde?
August 2015

What were you doing before you started?
Working in higher education and teaching university students

What is one item you wish you could take off your menu, but can't?
Our chiles rellenos are such a process to make, but people really love them

What is something you know now that you wish you knew when you first started?
Prepare for the feast and famine cycles of business

Where can we taste your food?
Bottles: Urban Radish, Zinc, Found Coffee.
Weekly: Smorgasburg
Catering: Todoverde/catering


Meet the next big superfood: Dragon Fruit

Imagine having a balanced and healthy meal that is extremely nutritious, vibrant, delicious, naturally bright pink, and you can serve it in its own shell!...it's hard right?

Crafted Kitchen members Candace and Patricia founded Pink Matter Juice Bar earlier this year to celebrate an unfamiliar super food - Dragon fruit. A fruit packed with nutrients and vitamins enjoyed across Central America, South America and South East Asia. Apparently even more beneficial (and maybe even tastier), than the Acai berry. 

Their colorful menu includes a Pitaya bowl served in an actual dragon fruit shell topped with fresh berries and granola, healthy avocado toasts and fresh detox waters. 


Pink Matter Juice Bar is currently running a Kickstarter campaign until December 10th to raise $30K to fund opening a brick and mortar shop. Help them reach their target and get a first taste of the new trend.

Crafted Kitchen members come from a variety of professional backgrounds, but we all now find ourselves under one roof following our dreams and connecting with others through food. 

Meet Candace Chen, Founder of Pink Matter Juice Bar

What were you doing before you started Pink Matter Juice Bar?
I was a operations manager at PepsiCo before I decided to pursue my dreams.

What is one item you wish you could take off the menu but can't?
I wish we could take out our "Cloud Egg Avocado Toast" off the menu because it's a very long process to make the cloud egg. I can't take it off the menu because people love it, it's extremely delicious, and its very unique!

What do you know now you wish you knew when you first started?
I wish I knew how challenging starting a food service business could be, but doing what I love makes it all worth it in the end of the day.

Finally, where can we find your delicious products?
People can find us at Melrose Place Farmers Market, Demitasse West Hollywood, Online, and soon Amazon!

The Test Kitchen makes another appearance

The Test Kitchen. Beautiful, versatile and functional. Thank you ATTN: for choosing to film Your Food's Roots with Zooey Deschanel and Micah Fields at Crafted Kitchen! It's an honor that you, NetflixTop ChefPBS SoCalFacebookgoopRed Bull and others have used our Test Kitchen as your backdrop.

Watch ATTN:'s episode on sustainable seafood! (Just want to see the kitchen? We start at 4:10)

Interested in hiring out the Test Kitchen for a film production or event. Get in touch! 


PBS SoCal Ft Challah Hub

Watch Sarah from Challah Hub braid 3 strand, 4 strand and round challah, right here at Crafted Kitchen. We love having you (and PBS SoCal) in the house! 

From PBS:

"When the Great British Baking Show requested the contestants create plaited (read: braided) breads using three different kinds of flours, we (non-bakers) didn’t understand. “How hard could it be?” we wondered—or at least the person writing this post did.

So we sought out an expert to teach us the rules of the braided bread road!

Sarah Klegman, co-founder of Challah Hub, an LA-based challah bread company, met up with us at Crafted Kitchen in Downtown Los Angeles, to give us a quick primer in braided breads!"
Read more

Food Photography

Crafted Kitchen's Food Photography Workshop was a success! Guests took part in a hands-on learning and dining experience, to learn and practice food photography and food styling. 

Award-Winning Fine Art Photographer Jessica Rieke from J. Lee Photos explained simple techniques for preparing, presenting and photographing food.

Crafted Kitchen members provided a variety of savory and sweet snacks for participants to choose from and practice with. Thank you to the generous vendors: Chef Michelle & Company, Sconely, Mithaier, Suzy's Salsas, Idyll Foods, Chef Shelly's Catering and cold beer by Indie Brewing Company

Crafted Kitchen Los Angeles
Crafted Kitchen Arts District Downtown

Chicken & Biscuits: The Zero Waste Way

Following the success of "Fin to Fin: A Zero Waste Cooking Workshop” Crafted Kitchen presents “Chicken & Biscuits: The Zero Waste Way” the second half of our sustainable cooking series.

Join us! You’ll learn a few tips on for reducing waste in the kitchen, taste some delicious dishes and enjoy a cold beer, courtesy of our partners, Indie Brew Co.

Talented zero waste chef, Michelle Lainez, will demonstrate the simple steps used to break down a whole chicken and offer suggestions for using every part. Using homemade ingredients, Chef Michelle will then prepare fried chicken and biscuits for us all to try. 

Event details:
Tuesday June 27th
6:00PM - 8:00PM
Tickets: $12.00 include food and beer


Crafting A Community - LA Downtowner

"Starting a small food business can feel like a huge hurdle – so many unknowns, and so much to learn before settling into a rhythm of success — if you’re lucky. These days many of these self-starters don’t start off at your typical brick and mortar, instead you’ll see them pop up at events like Smorgasburg, or you’ll find them hosting private dinner parties. It’s a way of accessing the public’s palate without going all in on the risky and pricey process of opening up a storefront.

“I knew in my heart to be successful you need access, you need community and you need business support. I built the facility that I felt I really needed in order to be successful,” says Cindi Thompson, the creator and owner behind Crafted Kitchen in the Arts District. Cindi’s own roadblocks as she transitioned from a long career in financial services to pursue the culinary world helped her lay the groundwork for what is now Crafted Kitchen. All the access and support she lacked during the transition as a small business owner, allowed her to spot a hole in the marketplace.

Crafted Kitchen gives small food businesses the space to flex their creative muscle and knead out the kinks of production with access to a full service commercial kitchen inside a repurposed 96-year-old warehouse. Here you can choose from a variety of workspaces from a crisp, camera-ready test kitchen to a shared kitchen where up to eight concurrent operators can work simultaneously or you can pick a private kitchen perfect for wholesale businesses...."

Keep reading...

Fin to Fin: A Zero Waste Cooking Workshop

Join us at Crafted Kitchen on May 30th for 'Fin to Fin', a zero waste cooking workshop. In simple and easy steps, Chef Michelle Lainez will teach you how to prepare a creative, delicious and balanced meal without throwing anything away. She’ll show you how to fillet a whole salmon. using a variety of techniques and give you tips for using the entire fish. She will also demonstrate zero waste side dishes including sautéed beet greens and carrot top pesto.

Zero waste cooking takes lesser-used parts of produce and proteins and turns them into the stars of a recipe.

Join us for a cooking demo, tasters and wine.

Tickets required: $5.00 (includes a glass of wine and tasters)