Yes, e-mail info@ourtimekitchen.com to schedule a time for a walk through.

Follow the three easy steps to join OTK!

Yes, each zone has space for 3 staff to be working at one time. If you have a bigger event coming up where you need more staff, you can always book multiple zones. There must always be a serve safe manager from your team on-site.

We don’t recommend this, but we are always open to a conversation. We are eager to host special events and guest teachers, so if you have a creative idea for how you’d like to interact with the space, we’d love to know!

If you are a food business our drop-in policy is you are required to have insurance and a food facility permit or partner with an existing member.

Contact us at info@ourtimekitchen.com‍ ‍if you have more questions.

We try our best to complete the approval process as quickly as possible because we know how excited you are to start cooking.

For existing businesses with permits it can take 1-2 weeks. For new businesses going through the permit process for the first time is can take 1-2 months.

We require that all businesses obtain insurance, serve safe, and create a HACCP plan within one month of onboarding with the goal of obtaining your food facility permits if you plan to sell your food to the public. We provide one-on-one consultation. Chef Cat teaches Serve Safe and Chef kiah teaches HACCP planning on an as needed basis, reach out if you would like to learn more about these options.

The daily Kitchen Manager is serve safe certified and trained in the day-to-day safety and sanitation practices of the kitchen. If you need help, they’re the person to ask!

We use an online booking system called The Food Corridor for scheduling purposes. The kitchen is first come, first served, so the sooner you request the space the more likely we are able to fit your needs. All members have access to scheduling out 90 days in advance.

You must cancel your reservation 36hrs before it starts. We request that you are respectful of other members who may want to use that space. We will walk through how to use the Food Corridor during our Kitchen 101 class.

We have an array of heavy duty equipment that is divided into each kitchen zone.

Countertop equipment can be reserved at no additional charge in Food Corridor. We provide a complete Inventory List after you take the Kitchen 101.

If you need more time or less time then your allotted membership you can always go up or down in membership level at the start of each month.

Using the kitchen for less time then your selected membership does not have an advantage, and we can not refund your hours. If you go over your hours you will be charged at the overage rate for each hour which varies per membership level.

We require that you reserve the kitchen beforehand in order to avoid conflict and to ensure a high-quality experience for our members. You can sign-up for hours with two hours notice, but there is no guarantee of availability.

You can book your kitchen hours 90 days out.

We offer dry, cooler, and freezer space via a “cubby” system. You can rent a cubby on a monthly basis. We are generally able to accommodate your needs. If you have specific requirements please don't hesitate to ask!

This kitchen is a 24/7 operation for members.

We're happy to teach you about our equipment during your on-boarding process. We will teach you how to use and clean the equipment you are unfamiliar with. Additionally, we will have instructions posted on certain equipment. If you have additional questions our onsite kitchen manager will be happy to help.

Baltimore’s Department of Health requires that food for resale be made in an approved facility. It’s unlikely that your home kitchen would meet these requirements. Our kitchen meets or exceeds all requirements, and we are responsible for maintaining all the equipment. We eliminate the headaches so you can focus on your product!​

There is a limited amount of off-site catering equipment for rent. We will provide you with an inventory list after you take our Kitchen 101.