Startup sells nibbles, noshes and know-how

Kitchen Thyme interior

Inside Kitchen Thyme’s space. (Photo by Lena Price)

Two Richmond entrepreneurs are rolling out a culinary trifecta in the West End.

Kitchen Thyme owner Melissa Krumbein and chef Joseph Andreoli this month launched Nosh, a startup that offers catering, a personal chef service and cooking classes.

Krumbein said the trio of services, especially the personal chef option, are aimed at a gap in the Richmond market.

Melissa Krumbein

Melissa Krumbein

“We can accommodate a range of dietary needs, whether it’s a food allergy or an athlete who needs a 10,000-calorie-a-day diet,” Krumbein said.

Andreoli also owns Dressed and Pressed, a salad and panini food truck that launched in 2011. He does his food prep at Kitchen Thyme, Krumbein’s rent-by-the-hour commercial kitchen space in the West End that launched in 2011. Nosh will also work out of Kitchen Thyme’s space at 7801 W. Broad St.

The two began developing the idea for Nosh about six months ago, and the cooking classes are set to begin in May, Krumbein said.

“Our classes aren’t recipe-based,” she said. “We want to teach people how to cook like chefs. You’ll be able to walk through the grocery store and say, ‘I know how this will taste,’ or ‘I can pair this with that.’”

The hour-long classes will be $60 each. Ten prepared meals from the personal chef will run $200. Krumbein said catering costs vary, but could start as low as $15 a head.

For now, Andreoli will teach the classes and handle the catering. Krumbein said she plans to hire a second chef if demand increases.

She also plans to launch a second food truck later this year that will specialize in pierogi.

Krumbein said she’s betting Nosh will help bring in new business for Kitchen Thyme. The commercial kitchen mostly serves food truck operators and farmers markets. She said she’s picked up four food truck operators since December.

A short-lived indoor winter farmers market that launched out of the Kitchen Thyme space was scratched this year after just three weeks.

Krumbein said it wasn’t generating enough foot traffic to continue.

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