{"id":35494,"date":"2025-12-02T13:38:56","date_gmt":"2025-12-02T12:38:56","guid":{"rendered":"https:\/\/kingstreet-magazine.com\/?p=35494"},"modified":"2026-01-13T20:23:13","modified_gmt":"2026-01-13T19:23:13","slug":"kico-cross-pollination-in-a-kitchen-community","status":"publish","type":"post","link":"https:\/\/kingstreet-magazine.com\/en\/kico-kruisbestuiving-in-een-keukengemeenschap\/","title":{"rendered":"KiCo \u2013 cross-pollination in a kitchen community"},"content":{"rendered":"

\u201cThat was wonderful,\u201d says Samer in KiCo\u2019s office in De Titaan.<\/a>\u201cAt the same time, it taught us about the many intermediaries in the value chain, about the enormous waste \u2013 40 per cent of food produced globally is thrown away \u2013 and how nutrition has gradually become less of a priority. In 2015, we successfully sold the family business. Now, I\u2019m working with my brother again, but taking a different approach. We want to start a food revolution.\u201d<\/p>\n

Sami had already moved to the Netherlands before. \u201cI worked in marketing and branding for major global brands in Amsterdam. At the time, Samer was living in Munich, and we both knew what we really wanted: to innovate the food system by empowering restaurants and entrepreneurs to execute their great ideas. Because there are plenty of them. But small parties all experience the same problems: high costs, challenges getting products to market and scaling their businesses. That's why we started KiCo.\u201d<\/p>\n

Scaling up<\/h2>\n

The brothers leave their office and step into the huge kitchen space: 850 square metres of shiny stainless steel, luxury kitchen appliances, and chefs and entrepreneurs who rent space from KiCo to scale up their businesses smartly.<\/p>\n

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For example, there\u2019s Kaafi, the coffee and brunch bar from Prinsestraat, which rents additional kitchen space here to make their famous Detroit pizza. Sami explains, \u201cCooking here means you don't have to buy expensive appliances yourself, your energy bills are lower and you avoid making high upfront investments.\u201d<\/p>\n

You can rent spaces in the shared or private kitchens. In one private area, a woman from\u00a0Siro Patisserie<\/a> is placing a cake in the oven. \u201cShe makes 600 a week,\u201d says Samer. \u201cAnd they\u2019re delicious, believe me.\u201d<\/p>\n

\"Siro

Mabel Isado of Siro Patisserie<\/p><\/div>\n

Sami points to a room where products are fermenting in large barrels. \u201cIn the corner is a special Palestinian sauce (Fil), a completely circular product made from parts that would otherwise be thrown away. Customers can also store products here \u2013 either chilled or in the shared freezer.\u201d<\/p>\n

Creating<\/h2>\n

Has working together turned out as the brothers had hoped? \u201cWe see each other more often than ever now,\u201d Samer laughs. \u201cAnd we were both used to working with family, so it creates a strong bond.\u201d<\/p>\n

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Sami adds, \u201cOur kitchen community is like a family too. We offer a network where people share opportunities and knowledge, organise workshops and help give those with good ideas gain access to investors and buyers like Albert Heijn, Bidfood, and the Grote Markt Groep. We provided the catering for the NATO summit at Titaan, which welcomed 800 guests. It was a great chance for many of our customers to present their products.\u201d<\/p>\n

Cross-pollination happens naturally at KiCo. Chefs and entrepreneurs in the kitchen community use each other\u2019s products. For example, Fatboysexy uses the seitan made by The Hendrik\u2019s Tasty. Gardens of Eva uses watermelon rind, which would otherwise be thrown away, to make a delicious condiment from the American south. \u201cDelicious, healthy and sustainable,\u201d says Samer. \u201cMoreover, nothing goes to waste. This is how you create a better system \u2013 for the planet and the people. That\u2019s why we started KiCo.\u201d<\/p>\n

www.kico.kitchen.nl<\/span><\/a><\/p>","protected":false},"excerpt":{"rendered":"

\u201cThat was brilliant,\u201d says Samer in KiCo\u2019s office in De Titaan. \u201cAt the same time, it taught us about the many intermediaries in the value chain, about the enormous amount of waste \u2013 forty per cent of the food produced worldwide is thrown away \u2013 and the gradual decline of nutritional value as a priority. In 2015, we successfully sold the family business.\u2026<\/p>","protected":false},"author":4,"featured_media":35497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[143],"tags":[976,734,800,3163,3116],"opmaak":[2548],"acf":[],"yoast_head":"\nKingstreet -<\/title>\n<meta name=\"description\" content=\"KiCo in De Titaan laat culinaire ondernemers samen koken, producten delen en circulair opschalen zonder hoge kosten.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kingstreet-magazine.com\/en\/kico-cross-pollination-in-a-kitchen-community\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"KiCo \u2013 kruisbestuiving in een keukengemeenschap\" \/>\n<meta property=\"og:description\" content=\"Kingstreet is h\u00e9t high-end mediamerk van Den Haag. 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