费城的新餐厅模特正在帮助独立厨师壮成长

“你为什么不卖披萨或三明治？”房东或善意的厨师试图向她提供有关如何支付租金或筹集利润的建议。

布兰卡（Branca）和她的丈夫约翰·布兰卡（John Branca）于2016年在费城的东帕西南大道（East Passyunk Avenue）开设了萨特·坎帕（SatéKampar）。在第一年，受马来西亚餐厅的启发，她在吉隆坡的童年启发，获得了詹姆斯·比尔特（James Beard）奖的提名，并获得了忠实的客户群。但是，当他们与房东在大流行仅几个月内就租金上涨时，布兰卡斯决定关闭商店。不过，他们没有休息一下，而是继续工作，为前线工人服务和主持弹出窗口。

当他们整个夏天为社区提供喂养时，布兰卡看到其他餐馆开始关闭 -Filipino food stall Lalo, Hawaiian restaurant and亚搏电竞食品卡车POI狗。她担心费城烹饪景观的多样性会受到影响。到一月份，她打开了Kampar Kitchen，一个烹饪市场从南费城的一家餐饮厨房耗尽，她希望通过展示各种各样的厨师和美食来种植费城丰富的美食界。亚搏电竞顾客每天晚上都可以从另一个厨师订购，例如雅各布·特林（Jacob Trinh）的星期三越南BA VI拼盘，或者Joy Parham的充满灵魂的周日晚餐，淡淡的cat鱼，番茄和秋葵炖肉。饭菜平均每人60美元，并提供足够的食物，以及一个菜单，讲述了每道菜背后的故事。亚搏电竞

Branca has set up Kampar Kitchen to handle the rent, the ordering platform, and the customer pickup or delivery. Chefs pay a percentage of their own sales, making it a much lower barrier to entry than opening their own shop and having to purchase these necessities up front. The organization currently works with seven chefs, and it has a waitlist of dozens more.

布兰卡要求厨师已经在进行弹出窗口。她将Kampar厨房视为他们的下一步。她说：“弹出式餐厅和拥有餐厅之间的差距比以往任何时候都更大，因为对于这些类型的美食而言，资本和空间是不成比例的。”在Covid-19时代，当餐馆巨大的损失巨大的时候，这是更真实的。

While the concept emerged just months after closing Saté Kampar, Branca says it's been brewing for much longer. "Everything I've experienced in the last five years owning a restaurant, coupled with the whole of a pandemic, it brought Kampar Kitchen together," she says.

Once a management consultant for firms like Deloitte and IBM, Branca opened Saté Kampar to introduce her regional cuisine to Philly while alleviating some of her homesickness. The restaurant also served to preserve a piece of her heritage. Recipes for dishes like achat—sweet and spicy pickled vegetables—were dictated over the phone by an aunt who instructed her to use "20 cents worth of turmeric" and "one bottle of vinegar." Standard units of measurement aren't necessary when shopping at the same spice vendor or corner store for decades, but Branca eventually nailed down the recipe.

菜单上的每道菜都有一个故事：布兰卡（Branca）回忆起长大，与她的兄弟竞争，他们可以吃更多的肉烤肉烤椰子壳木炭。NASI LeMak - 装满了椰子米，烤花生，脆皮凤尾鱼，鸡蛋和桑巴尔的香蕉叶，她记得，附近的一名妇女制造了一件，她的一件卖了25美分。这些故事成为SatéKampar不可或缺的一部分，并推动了Branca的使命，讲述了代表性不足的美食和文化的故事。

2017年，布兰卡（Branca）在经营她的餐厅时，开始组织常规慈善晚餐。她说：“我决定需要做更多的事情来讲述有关移民食品的故事。”亚搏电竞“费城这里有很多食物，其中许多食物背后有一个故事，需要受到亚搏电竞赞赏。”

At these intimate events—called Muhibbah dinners, after the Malay word that translates to goodwill, friendship, or harmony—chefs served a dish that represented their heritage, and ticket sales went to local orgs supporting immigrants and refugees in Philadelphia. Branca's new venture takes inspiration from these dinners—it's a way for chefs to showcase a dish or cuisine of their cultures and to tell its story to a new audience. "When a chef focuses on one dish, they make that dish perfect," she says. And when you tell the stories behind those dishes, "you don't just remember the flavor of the food, you remember the experience."

Kampar Kitchen还从称为Kopitiams的马来西亚咖啡店汲取了灵感。这个词本身是两种文化的混合物 - “ Kopi”是马来咖啡的马来语，而“​​ Tiam”是霍金斯中国人的摊位或商店。

"All Malaysians eat at kopitiams, where there's a huge variety of sole proprietorship within a single restaurant and there's always a diverse array of dishes in front of you," says Branca. "There's no first course, no French wine pairing, we don't think about transitions. You could go from curry laksa, to a rice cake dish, to toast and coffee, to a colonized version of a pork chop. It could all exist on the same table and be enjoyed in the same meal."

从某种意义上说，Kampar Kitchen是Kopitiam的一种版本，Branca将Chris Paul的海地炖鸡肉馅饼，Cote Tapia-Marmugi的智利美食等美食汇集在一起​​。

Filipino chef Daps has been working with Kampar Kitchen since its launch. He understood Branca's vision for the business, and is happy to introduce his food to a wider audience—not just because it makes business sense, but because it's helping some chefs tap into their own stories.

厨师说：“凭借安格（Ange）的背景，职业道德和对运动的热情，我觉得自己是与他们文化相同的动力和自豪感的合适人士之一。”“我们真的可以彼此学到很多东西，这是我旅途中的一个很好的一部分，使自己和文化的一部分非殖民。”

Tapia-Marmugi, who was born in Santiago, Chile, and grew up in New York, agrees. "[In New York], I was surrounded by my Latin people … I somewhat adopted a lot of cultures around me, and struggled to grab onto mine." The chef is making pequenes, or mini empanadas filled with slow-cooked onion, served with pebre, "a ubiquitous condiment found on tables all over Chile … a family recipe, grandma-taught, aunt approved," notes the menu.

厨师can also workshop new dishes, and get fast feedback from customers. "Given that we are doing authentic Polish food, the Kampar Kitchen platform allows us to see what food items work, don't work, and whatcouldwork if we just pitch it right, like our Zupa Ogórkowa, or pickle soup," says Constance de Uriarte, who runs Babushka Boy with her husband, Krzysztof Babik.

Fudena创始人露丝·纳卡尔（Ruth Nakaar）为她的父亚搏电竞母的家乡加纳（Ghana）启发了食物，并通过坎帕尔厨房（Kampar Kitchen）卖出了她从搭cratch碗的Jollof大米，咖喱山羊和番茄炖煮的番茄。“安格拥有如此忠实的客户群，”纳卡尔说。“很高兴获得另一个人口，她为代表性不足的厨师和美食所做的事情真是太神奇了。”

It's Branca's mission. "A rising tide lifts all ships," she says. "That's what Kampar Kitchen is."