So what is Kitchen Place? It is a location on Owensmouth in Canoga Park, that has commercial…read morekitchens for rent. The kitchens have numbers, that are essentially room spaces where numerous pop up and culinary hopefuls reside. There is no dine in or seating. It is strictly a carry out operation. Not sure how many businesses even have websites. That is okay, and not a problem. Text and messaging are omnipresent and are powerful tools. And so far, that is how I have communicated with them, to pick up my culinary delights. I am strongly in favor to support these type of potential start ups. In my assessment, these are the grass roots culinary seeds that will one day become the awe and highlight of the LA dining scene. But very sadly, they have done a horrible job in showcasing this place or their talents. When you arrive, it is more than confusing, there are no signs to tell you where you should go. Which building? Which Kitchen? And where is the name for the business that I came for? Where is the signage? It is a frustrating exercise. Therefore, I am not surprised why several customers, like me, do not wish to come back here again.

The owner and office manager David kept my kitchen 1K deposit Knowing I never even worked once in…read moretheir kitchen. When I called the owner and office manager they said that they would look into this and hung up on me. Never had decency to be honest and return my call or mail me back my deposit or was a good person. They are thieves and not honest. I would never trust them. Shame on these people. My hard money was stolen by them!!!

Finding a commercial kitchen in Long Beach was a bit challenge until I found Crafted Kitchen LA! I…read morehad been struggling for over a year, dealing with misleading information, no callbacks, and even being discouraged from starting my business. I was almost ready to give up, but then I stumbled across Crafted Kitchen's website and decided to give it one last shot. I submitted my info, picked a callback time, and guess what? Cindi actually called me back! That alone was a shock after dealing with unresponsive places. She not only explained the process clearly but also gave me the motivation and confidence to get out there and test my niche. Cindi isn't just knowledgeable--she genuinely wants food entrepreneurs to succeed. She provides guidance, options, and real support without being pushy. I've spoken to a few too many people from the city, the food trucks, and commercial kitchens. I can say Cindi gave me the most accurate information and goes beyond to help me. Thanks to her, I'm finally moving forward with my business in Compton City, and I couldn't be more grateful. Thank you Cindi for giving me this opportunity. If you're serious about starting your food business and need a reliable, professional, and welcoming shared kitchen, Crafted Kitchen LA is the place!

I first wrote a pissed off review because the owner was trying to keep my deposit as the contract…read morerequires tenants to turn in their physical business license on move out day. Mine expired the day I moved out, so I didn't have a valid license to turn in. She tried to keep my deposit anyway. First, I don't think it's legal to keep a security deposit for anything other than unpaid rent or damages even if it's in the contract. And second, if the goal is to keep businesses from using a health permit with the kitchen's address once they move out, what good is a paper health permit anyway? Not once did I ever bring my physical health permit to apply for a booth space at a market or event. Everything is done online with a digital picture of the health permit. The kitchen getting the paper permit back does not hinder businesses from continuing to submit applications with the digital photo with the kitchen address. I seriously don't get it. But after weeks of fighting back, she finally relented and returned my deposit, so here is my not pissed off review: The kitchen is honestly the best shared kitchen space in LA. Clean, vibey, DTLA freeway adjacent, great layout and equipment. Cindi is just a trip. Some people love her, but she and I couldn't communicate. I'd ask her something and she would talk for a few minutes but not answer but think she had. Then Denise, who was always great to me but kinda rude to my employee when I wasn't there, would answer perfectly in Iike 10 seconds. Inez was my favorite. They are all nice and professional, and the kitchen is definitely the best value in town.

I have a client looking to rent a kitchen long term but If you can't answer a phone call how can…read moreyou expect to rent your kitchen. If you have something around 1000 sq ft or more please contact me with a number so can make arrangements to see it

From the owner: Fulton Kitchens, LLC offers health department and wholesale approved, private, commercial kitchens…read morefor rent on an annual basis. We have 20 kitchen units that include hoods, wash, prep and 3-comp sinks, grease interceptor, heavy power and floor sinks as well as walk-in cooler/freezer access, office space and more. Caterers, meal-prep companies, virtual restaurants and food entrepreneurs - you have found your new HQ.

Before writing this review I reached out to the instructor with some of my issues. She apologized…read moreand said she'd escalated my concerns to Pam, an admin who'd reach out to me. Five days later and no contact from Pam. I was so excited to take my mister to their Father's Day class. We're empty nesters and this was meant to be a special treat for both of us. He's not big on cooking classes but the posted menu was appealing and I promised to do all the heavy lifting. Ribeye Steak -- thought we'd learn some new techniques to elevate our steak prep game. Mexican Street Corn Dip and Homemade Tater Tots -- summer corn is a family favorite and the thought of making homemade tater tots was intriguing. Smash Burger Sliders -- wanted to learn to consistently nail that crispy exterior. Inexplicably, we were paired with another pair -- a single dad with an 8 yo kid. Neither the mister nor I wanted this but we didn't want to make a scene or hurt anyone's feelings. We didn't even realize we were paired with them until the chef pointed out that our mise en place tray was setup for four. Why?? 1. The Mexican Street Corn Dip which I think was supposed to be an appetizer, was completely omitted. However, we did make a grilled corn salad as part of the meal. There was no appetizer served when we arrived. 2. Instead of homemade tater tots we made potato wedges. 3. The team we were paired with was lovely. However the class was well beyond their skill level. So instead of taking on the bulk of the work for 2 people, I did the bulk of the prep for 4 people. The course description says there may be seasonal substitutions but these substitutions utilized the same core ingredients. This was more work than I anticipated and left me feeling a bit overwhelmed and behind schedule. This threw the timing off and my mister enjoyed his steak alone while I was still standing at a hot stove prepping food for 4 people. Not the fun afternoon of "us" time I'd envisioned. Overall this was a subpar experience in so many areas that mattered to us. Left me personally disappointed and apologizing to my mister for the poor planning and execution. Could have spent the same amount of money without the hour+ drive and had a better experience.

we did the macaroon making class and had a great time. the classes are small enough that they are…read morechecking on you and making sure things go well. the whole thing took maybe 2-3hrs. i have zero baking experience and somehow still ended up with a ton of delicious macaroons to take home!

I've been using this commercial kitchen for over 6 years. There is a kitchen manager that is always…read moreaccessible, the facility is always clean and up to code, all the equipment is in top notch condition and sanitation supplies are readily available with posted procedures for their use. They use a kitchen rental app, so you can see kitchen availability 24/7, request scheduling and get an automated response.

TKT came to my rescue last year as I panicked when I picked up HUGE orders for the month of…read moreNovember. They immediately communicated with me and got me setup in time for days of prep for my events. Becoming a tenant of TKT is hands down one of the best decisions I've ever made! They're always very helpful and facility is kept in top notch condition.

Today I had a tour given to me of DTL a kitchens. I was very pleased with the cleaning s and…read morefunctionality of the kitchens. I'm looking For to filming some of my heaven's kitchens safety and surrounding workshops stay tuned

As Palikao - chef Lionel Pigeard- is the First tenant in this space , I live a first 5 star review…read more The kitchen I'm renting for my team and I is clean (of course I'm the first in :-), appliances are good and volumes have been smartly placed . Access is convenient and location near the 10 is easy. Good job guys

I started my Focaccia business here at On Kitchen 3 1/2 years ago. What a great find this place…read morewas for to learn and grow. Yaar and his partners were very helpful in my growth. This a great place to start your culinary adventure. I want to thank On Kitchen for all there help in making Della Corte Kitchen become Nation wide. The Focaccia King, Pasquale.

From the owner: ON Kitchens - Fully Certified Commercial Kitchens for Rentread more