One Year Later- Cooks on the Curb celebrates one year at RGK

Angie Cook of Cooks on the Curb has been with Real Good Kitchen from the start. As we celebrate our one year anniversary, we sat down with Angie to learn more about how joining a shared commercial kitchen has changed her business.

What is your business and what do you sell?

Cooks on the Curb sells hand crafted, small batch pimento cheese available in 3 varieties: Classic, 3 Alarm Spicy and White Cheddar and Dill.

Real Good Kitchen founder Bailey Foster with Cooks on the Curb’s Angie & Jessica just before the kitchen opened in January 20201.

What is the origin story of Cooks on the Curb?

Cooks on the Curb was founded in 2016 and began as a food truck dream. My inspiration to create an authentic pimento cheese came from childhood memories shared with my Grandmother Betty. She always had a listening ear, an encouraging word, and a delicious pimento cheese sandwich ready whenever I needed it. These memories and food traditions are the things that I want to share and create for other families.

How long have you been at Real Good Kitchen? What's your favorite thing about the kitchen?

I began at RGK on opening day in January 2021! I cannot pick one favorite thing about the kitchen because there are so many. The space and equipment is top notch. The support, encouragement and wisdom from the entire staff has been invaluable. The community of other makers and creators in the kitchen has been phenomenal! Being able to learn, grow, and have support alongside other entrepreneurs has been amazing.

Angie Cook (left) works on packaging Cooks on the Curb pimento cheese alongside other members in our shared commercial kitchen in Knoxville, TN.

Did you start your business at RGK, or did you transition to the kitchen when we opened? How did your business change immediately after joining?

I had been producing in a smaller commissary kitchen for almost 2 years. I transitioned to the kitchen and annoyed Bailey incessantly about that opening day in January! Immediately our production was streamlined due to the equipment and space at RGK. Production increased dramatically, and many new opportunities became available once we were producing at RGK.

Over the past year, how has your business changed and grown since joining RGK?

I have been able to streamline production which has allowed for more growth. RGK has offered many classes and resources that given more insight on the ins and outs of having a successful food business. RGK has assisted in expanding the business in a variety of ways including opportunities with new retailers and markets.

What are some exciting short-term or long-term goals you have for your business?

Our goal is to continue growing and expanding into more retail outlets and restaurants in Knoxville and surrounding areas. We are also working on creating new flavors and items to add to our current line up, and as always just to spread love with pimento cheese!

How can people support Cooks on the Curb?

Visit our retailers and local farmers market. Share how you incorporate our products into your recipes and meals/snacks on Instagram and Facebook! Don't forget to tag us. Give us good reviews and share our cheese with everyone you know!

Thanks so much Angie! We’re so happy you’re in the kitchen with us.

Be sure to follow Cooks on the Curb on Instagram , and check out their website to stay updated on where to find them!