Connie Clarkson
Founder of The Kitchen Project
The Kitchen Project is cooking up something special in Franklin. The initiative is helping local foodie entrepreneurs turn their passion into their profession.
With a training base in Pukekohe, the project provides a tasty boost for the region’s burgeoning food culture. Now based at Auckland Council’s Community Wellbeing Department, TKP was founded in 2018 by the Auckland Urban Development Office (then known as Eke Panuku Development Auckland) and Tātaki Auckland Unlimited, with support from Healthy Families South Auckland and Waitākere. It’s now teamed up with the Franklin Local Board.
It was the brainchild of Connie Clarkson. Connie is an experienced restaurateur, hotelier and urban regeneration professional. She’s also been named as one of the nation’s Top 50 most influential and inspiring women in food and drink 2025 by Cuisine magazine.
The project provides hands-on training, mentoring and advice, as well as access to commercial kitchens at a fraction of the usual cost. It’s not just about cooking. Participants learn about everything from food safety to marketing and money management.
It’s perfect for anyone with a great recipe or food idea and who has the resilience and determination to want to make it into something bigger. The Project’s also teamed up with schools to give students hospitality experience.
Connie describes the huge variety of people she works with.
“We must have had the privilege to work with about 20 different cultures over the years,” she says. “Our last group included two Filipinos, one German, one guy from California doing New York bagels and a Kiwi farmer! They’re all different ages, with different objectives. Some of them have specific problems they want to solve. Others just want to grow faster. The common thread that binds them is that they want to set off on a culinary journey to take their food businesses forward.”
What’s happening
The Kitchen Project taps into Franklin region’s fresh produce, talented cooks and growers who take pride in their craft. It also helps bring the community to the table through a range of events. These include the Kai Franklin series, fancy farm-to-table dinners and vibrant street food festivals. Together, they showcase the rich and diverse Franklin food scene.
Franklin graduates include Jayde and Andrew Lane from the Smoke Shed. Based in rural Pukekawa, The Smoke Shed lists an award-winning Bunny’s Worcester Sauce among its delights after only just over a year in business.
Connie says the project’s work helps redefine the idea of professional culinary success.
Kai Franklin Event
“It’s about understanding your place in the region, in our culinary offering, and contributing to your whānau and your community,” she says. “And then being happy with the results of what you’re doing!”
