Established in 1999, Cheryl Wixson’s Kitchen works collaboratively with businesses, farms and fisheries, community organizations, educational institutions, and state and local agencies to provide a safe, secure and nutritional Maine food supply. Technical services include:
- Value-added new product development, food processing authority recipe approval, unit costing, process development, kitchen design & licensing, good manufacturing practices development, Co-packing.
- Organic product certification, labeling requirements, organic ingredient sourcing
- HAARP Farm Food Safety Plans, SERVSAFE instructor, food safety protocol development,
Food safety & kitchen licensing consulting and workshops for farmers & producers - Seasonal recipe & menu development for families, businesses, schools and food service. Cooking workshops and demonstrations
Clients include: Fiore, 44 North Coffee, Tide Mill Farm, Emery Farm, College of the Atlantic, Maine Organic Farmers & Gardeners Association (MOFGA), Peaked Mountain Farm, Beech Hill Farm, Wild Blueberry Commission of Maine, Department of Agriculture, Bangor Savings Bank, Island Employee Cooperative, Nervous Nellie’s Jams & Jellies, Common Sense Farm.
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