Kamimura, Akiko; Zhang, Cathleen (University of Utah)
Faculty Advisor: Kamimura, Akiko (College of Social and Behavioral Sciences, Sociology)
The role of immigrants and refugees in American economic communities has long been undervalued and degraded. In recent years, however, some businesses have shifted their focus towards serving and employing immigrants and refugees in hopes of building tolerance and integrating migrants into the local economy. One way community economic theory has been implemented has been through culinary incubator kitchens. Incubators offer training and employment to individuals who are often disadvantaged, such as women, people of color, and refugees or immigrants. In Salt Lake City, the International Rescue Committee has operated the S.P.I.C.E. Kitchen incubator since 2012. In this study, customer perceptions on the services that a culinary incubator kitchen provide are used to examine the relationship between the community, the staff at the incubator kitchen, and customers. Data is being collected through short one-on-one interviews with customers who pick meals up at an incubator, which are then transcribed and analyzed for trends. Preliminary findings have shown that while many customers choose to purchase from S.P.I.C.E. Kitchen in order to support the refugee community, not many know much about what the program does or how it prepares its participants for setting up businesses and contributing to the local economy. Many express a desire to know more about the chefs and the inner workings of the program. Examining these preliminary findings through the lens of the Community Economic Development model shows that the disconnect between customers of S.P.I.C.E. Kitchen and its staff could prevent better integration between the individuals receiving training on opening food businesses and their potential employees, customers, or supporters in the community.