F3 Local Spotlight: Kris Marshall

Kris Marshall has a practical yet passionate approach to helping new food entrepreneurs find their footing. As the driving force behind the Clovis Culinary Center—a nonprofit commercial kitchen and incubator in California’s Central Valley—she bridges the gap between ambitious home cooks and the complexities of running a regulated food business. Her background in the service industry, combined with hands-on management expertise, equips her to guide aspiring chefs, bakers, and caterers toward success.

“The Clovis Culinary Center is a nonprofit organization. We’re a commercial kitchen and incubator for entrepreneurs starting their food service business,” Kris explains. “We provide a facility for chefs to work out of—people who want to take their idea from recipe to reality.”

A Passion for Operations

Kris’s love of the food industry began when she was a teenager flipping burgers at a local Sonic Drive-In. She quickly realized she was more intrigued by the operational side of the business than cooking itself.

“I’ve always been fascinated by how a business runs,” she says. “While I don’t have a strong desire to cook—I do it mostly because I have kids to feed—I love food and watching people create something incredible from a few ingredients.”

That fascination led her to a career managing restaurants, overseeing training programs, and eventually assuming leadership of the Clovis Culinary Center. Today, she acts as a liaison between entrepreneurs, local officials, and county regulations—removing red tape so rising food professionals can focus on building their businesses.

A Vision for Local Food Entrepreneurship

When Kris took on the center’s leadership, she was surprised by how underused the space was at first. Determined to make a bigger impact, she set about expanding the center’s reach and envisioning a facility that could accommodate diverse needs—from aspiring caterers to home bakers scaling up their production.

“Many entrepreneurs don’t have formal business training; they just have a dream,” she says. “I realized I could use my years in the industry to help a lot of people in one space.”

Her vision involves building an even larger facility that could serve food trucks, hold classes, and even offer a customer-facing area for hands-on training. In Kris’s eyes, offering opportunities to “test drive” a full-service or retail operation before fully committing can prevent burnout and preserve the passion that draws individuals to culinary careers in the first place.

From Tour to Triumph

Bringing on a new entrepreneur at the Clovis Culinary Center always starts the same way: Kris gives them a tour, finds out where they are in the startup process, and then crafts a plan. Some have spent years perfecting family recipes at home; others have only recently decided they want to start a food business.

“We talk about permits, business licenses, bank accounts—everything,” Kris notes. “Some people do it all quickly, others need more time. Everyone’s different.”

Beyond the logistical hurdles, Kris encourages them to embrace the financial and marketing sides of entrepreneurship. She stresses that a strong social media presence can be a game-changer—so if an owner struggles there, she recommends finding help. This emphasis on laying the right foundation echoes F3Local’s commitment to equipping small-scale entrepreneurs with practical, sustainable strategies to grow.

Building a Community, Not Just a Kitchen

Kris doesn’t see the Clovis Culinary Center as only a production facility; it’s a community hub where entrepreneurs support one another and share insights. It also offers a safe testing ground for those looking to refine their ideas without sinking their life savings into a permanent lease.

“Food is so central to who we are, especially in the Central Valley,” she explains. “Our kitchen gives people a space to keep that passion alive and see if this career is truly for them.”

Connections with local farmers’ markets, street fair organizers, and city officials round out the center’s network. Kris’s team helps vendors secure booth opportunities, allowing them to gain real-world experience selling their products and connecting with customers face-to-face—an approach fully in step with F3Local’s mission to strengthen community vitality and public health by bridging local food systems with broader economic opportunities.

Shared Vision with F3Local

Kris’s work aligns seamlessly with F3Local—whose mission is to empower small-scale producers by providing access to resources, training, and sustainable market opportunities. Through their partnership, F3Local and the Clovis Culinary Center aim to strengthen local food systems, encourage innovation, and create pathways to prosperity for everyone who calls the Central Valley home.

“Being able to hand people off to another supportive space helps the entire region,” Kris says. “We’re all working toward the same goal—helping entrepreneurs grow in a way that uplifts our whole community.”

Looking Ahead

Even as the Clovis Culinary Center continues to graduate more businesses into brick-and-mortar storefronts or large-scale production, Kris remains focused on the next horizon. Her plans include more space for food trucks, dedicated areas for cooking classes, and year-round educational programs in food safety.

“I need someone to give me a bunch of land,” she jokes, but the sentiment underscores her determination. She’s confident that with enough space and resources, the center can expand offerings for the entire community—while ensuring that the door always remains open to the dreamers and doers who make the Valley’s food scene so vibrant.

Key Takeaways from Kris

1. Start with Social MediaEmbrace online platforms early. If you’re not confident in your marketing skills, enlist expert help.

2. Lay the Right FoundationSecure your permits, business licenses, insurance, and financial infrastructure—don’t wait until you’re in over your head.

3. Test Before CommittingRenting a commercial kitchen offers lower risk than jumping straight into a full lease.

4. Build Community, Not CompetitionCollaboration is crucial. Sharing insights benefits everyone in the region’s burgeoning culinary ecosystem.

About the Clovis Culinary Center

The Clovis Culinary Center is a nonprofit commercial kitchen and business incubator in Clovis, California. It offers 24/7 kitchen access for entrepreneurs, along with technical assistance, workshops, and one-on-one support. The center aims to lower barriers for those who want to turn a passion for food into a thriving enterprise. Learn more: https://www.clovisculinarycenter.com/