Help Mike Take Wonton To The Next Level

During a very recent and large camping event where about fifty or so like-minded friends meet annually I thought it would be good to make for this event- of all things- fried wonton. This was my first time attending and much to my pleasure and satisfaction was an instant success!

Since then I've been on a wonton roll driven by passion; I want to take my signature wonton to the next level which means I'm researching all of the requisite tedium to start my food pop up.

I've met with event organizers for local farmers markets and food truck fair organizers, I'm negotiating with two shared space kitchen commissary and am in pursuit of the various permits and licensing I'll need to be able to sell my wonton to the public.

I'm planning to go "online" by December and have been tentatively invited to be a vendor with the Urban Foodie Experience in Long Beach on December 18, 2021.

If my ducks are in a row.

I'm confident I've found a niche in that fried wonton street food is not common. Yet- and I state this with all certainty- everyone loves wonton! I think this is one of life's rare absolutes!

I'd love to share my wonton experience with those around me. I'm a foodie and I enjoy introducing different flavors of cuisine to others' palettes. In this spirit I've created three delicious styles of wonton and a variety of sauces.

I have at my disposal a deluxe double grill propane gas stove and a wok and I'm ready to make wonton!

However,

I will need capital, albeit a modest sum to get this ball really rolling.

Local shared kitchens charge at a minimum of $600 per month with twenty hours of usage per month. The kitchens I've spoken with require a first month, last month, and a sizable deposit. They also require a three month lease.. In addition these kitchens charge for cold storage usage and maintenance fees. The cool thing about these kitchens is that they provide guidance with some of the permit documentation and licensing.

My goal is to establish myself at a couple of hotspots in Los Angeles and in Long Beach each requiring their own business licenses.

So I'm reaching out to my friends and their friends and especially to all of the wonderful people at ManCamp who enjoyed my wonton.

For all of those who contribute, wonton are on the house!