Incubation in the Bronx
WHEDco's Bronx CookSpace is lead by Chef Levar Fulmore and the sky is the limit.
Chef Levar Fulmore plays a pivotal role at WHEDco's Bronx CookSpace, an innovative incubator kitchen designed to empower small food businesses and foster community development in the South Bronx. WHEDco, the Women's Housing and Economic Development Corporation, is dedicated to providing resources that create thriving neighborhoods, and Bronx CookSpace perfectly embodies this mission by offering critical support to culinary entrepreneurs. The facility itself is a 4,000 square foot commercial kitchen, strategically located for easy access near public transportation and major highways in the South Bronx.
Chef Levar Fulmore assumed the position of Operations Manager for the entire kitchen in March 2025, marking a significant transition in his distinguished culinary career. With 20 years of experience as a director of food service, assistant living, and executive chef, he consciously decided to move away from the daily grind of kitchen cooking. This shift was motivated by the desire to escape the inherent challenges of traditional culinary environments, particularly those related to staff management, hiring, firing, and discipline, issues he no longer faces in his current role at Bronx CookSpace.
In his capacity as Operations Manager, Chef Fulmore is responsible for the intricate day-to-day functioning of the Bronx CookSpace, ensuring a seamless and supportive environment for all members. His responsibilities are comprehensive, encompassing everything from overseeing cleanup protocols to mentoring on legal compliance. He meticulously ensures that every single item in the kitchen is functioning correctly for the members, including regular checks on fire extinguishers. This meticulous attention to detail is crucial for maintaining a high-quality, safe, and productive workspace for food entrepreneurs.
A defining aspect of Chef Fulmore's commitment to Bronx CookSpace members is his 24/7 availability, directly reflecting the kitchen's round-the-clock operational schedule. He is equipped with a dedicated phone, ensuring he can respond to any member needs or issues, even at 3:00AM. Members gain 24-hour access to the facility via a key fob, allowing them the flexibility to conduct their production at times that best suit their business needs. This constant support system is fundamental to the operational model of Bronx CookSpace, highlighting a rare level of dedication.
Chef Fulmore emphasizes that the majority of his job is dedicated to providing unwavering support for the members. He takes immense pride in being part of their support system, noting that many members express how glad they are to have met him and that they now see a light at the end of the tunnel. This personal connection and guidance are invaluable, helping entrepreneurs feel like they are "heading in the right direction" and "on the right path".
He profoundly understands the struggles faced by aspiring entrepreneurs, particularly the immense difficulty of taking the initial leap. Chef Fulmore articulates that starting a business is "literally the hardest part," acknowledging that many individuals possess brilliant ideas but are often hindered by procrastination or a lack of resources. His presence and the resources provided by Bronx CookSpace are specifically designed to overcome these barriers, empowering individuals to finally begin their entrepreneurial journeys.
The Bronx CookSpace boasts an impressive array of facilities, including clean, semi-private cooking spaces within its 4,000 square feet. Members benefit from professional cooking equipment, along with both dry and cold storage space, ensuring they have all the necessary resources for their operations. Chef Fulmore particularly highlights the appeal of the "new and upgraded equipment," viewing these "shiny objects" as a valuable marketing tool that excites potential members and operators.
The kitchen is thoughtfully designed with a variety of spaces to accommodate diverse production scales. For instance, Kitchen 3 and K4 offer different sizes, allowing members to choose based on their volume of work, whether they are producing a few hundred cookies or a thousand. K4, being the largest kitchen, is equipped with high-capacity tools such as a kettle, a tilting skillet, and two combi ovens. This adaptability ensures that businesses can efficiently scale their operations within the shared space.
The facility's professional equipment includes combi ovens that are highly versatile, capable of steaming, baking, broiling, and roasting. These advanced ovens even feature built-in recipes, further streamlining the cooking process for members. Looking ahead, there are plans to install a 75-inch screen within the kitchen, which will be used to support instructional activities and enhance the culinary program.
Beyond supporting established entrepreneurs, Chef Fulmore is deeply committed to nurturing the next generation of business owners. He is actively involved in a culinary program set to start in the summer, which will provide culinary training for approximately 15 students. This program aims to offer valuable skills and knowledge, with the planned 75-inch screen directly assisting in its instructional component. There are also aspirations to host culinary competitions, akin to a "Chopped" style event, to engage and inspire young culinary talent.
A significant focus of Chef Fulmore's outreach is making young people aware of the available opportunities, emphasizing that age is not a barrier to working in the kitchen. He clarifies that there are no regulations preventing children from helping, as long as they are not paid employees. For example, a child can literally come in and help a parent make empanadas. This information is crucial for youth who have great ideas but may not know where or how to begin their entrepreneurial journey.
One of the most compelling incentives Chef Fulmore promotes, especially to the youth and the broader community, is the availability of free permits, requiring only basic documentation. This is a powerful draw for individuals whose funds and resources are limited, as anything free or low-cost helps to mitigate the financial barriers to starting a business.
To address the current logistical challenges related to delivery, Chef Fulmore and the team are discussing a short-term plan to create a dedicated access point in the back of the building. This separate entry would allow delivery drivers to pick up products without needing to enter the main building, ensuring they have no interaction with the childcare areas. This strategic development aims to enhance efficiency and maintain safety standards while improving service for members.
The kitchen itself, in its current model, has been operational since 2016. However, Chef Fulmore faces the task of re-engaging many older members who were forced to close their businesses due to a two-year period of renovation and remodeling, compounded by the COVID-19 pandemic. He acknowledges the burden this closure placed on these businesses and the challenge of rebuilding their trust.
To mend these relationships and attract new talent, Chef Fulmore actively engages in outreach efforts, attending street festivals and pop-ups. His goal is to personally connect with vendors and generate interest in the Bronx CookSpace, aiming to reinvigorate and restart businesses that were impacted by the closure. This direct engagement is vital for demonstrating renewed commitment and showcasing the updated facilities and support.
Beyond his primary role of supporting members, Chef Fulmore has also initiated and now runs the catering operations for Bronx CookSpace. This internal catering service allows WHEDco staff to procure catering in-house, significantly reducing the need to outsource and pay substantial amounts. This initiative demonstrates his multi-faceted contribution to the organization.
Looking to the future, Chef Fulmore has ambitious plans for expansion. His immediate goal is to achieve full capacity for the existing three kitchens within the next six months to a year, which would necessitate securing another location. He envisions a gradual progression for members, starting with just an idea and a business plan, moving through product development and research, and eventually scaling their operations to significant levels.
Ultimately, Chef Fulmore's vision is for members to outgrow the shared kitchen space and establish their own independent kitchens. He tells them, "I don't want you to need me anymore," expressing his desire for them to become "rich and famous" and be the "biggest producer" in their respective niches. This aspirational goal underscores the true purpose of Bronx CookSpace as a launching pad, fostering self-sufficiency and immense success for the culinary entrepreneurs it serves.