Photo by Larry Egan
Photo by Larry Egan
Chef Jay Powell portions out 20 gallons of chili with the help of the tilt skillet.
Photo by Larry Egan
Baking one day, icing the next.
Photo by Larry Egan
The rack of small tools as you enter the CCCI kitchen.
Photo by Larry Egan
Sandy Rowland of Washashore Bakery mixes up a batch of cinnamon buns.
Photo by Larry Egan
It was a long road for the volunteers and members of CCCI (pictured — Board of Directors President Linda Davey), but the Incubator’s kitchen is now open for business.
