In the Cloud Kitchen: Bringing the Feast Home to Swarthmore

Blue Hill at Stone Barns

Cem and I were working at Blue Hill at Stone Barns, in Westchester, New York, when the pandemic hit. The restaurant closed — indefinitely, so far as we knew — and we were left with no clue of what the future held. 

About two weeks later, we started our first pop-up venture: selling pizza from our apartment in Sleepy Hollow. Going right to the point, we called ourselves “Unemployed Pizza.” We publicized the venture to the community through Facebook, and it took off way faster than we ever imagined. Pretty soon we were making over 30 pizzas a night out of a tiny, terrible oven. It was a great time for engaging our creativity in a way we had rarely been able to while working in restaurant kitchens. 

Eventually we moved out of New York. Our jobs didn’t seem to be coming back anytime soon. Cem went to Turkey to be with his family, and I spent the summer in Swarthmore, where I grew up, and started making ice cream. As with the pizza, it caught on. But working from home has many drawbacks. You really start coming up against some physical limits churning 40 pints out of a 1.5 quart home ice cream machine.

This winter, as the pandemic dragged on, seemingly endless, we ended up sticking around Swarthmore longer than we’d thought we would. With life upended and so many variables in question, it felt impossible to make plans. We considered establishing a more formal business, but the process seemed daunting. Plus, we had no idea about how long we’d be here. (We still don’t!)

Cem Teoman and Jane Brendlinger (left) with Paul Feldmayer, proprietor of Vicky’s Place. Photo: Greg Thomas

But this time has been for us, as for so many in the restaurant industry, about adaptation. The pandemic is completely changing what food businesses can look like. Some people are even running their sales completely on Instagram, without a storefront, not even a website. We thought about this concept of a “cloud kitchen,” renting space and working on a project that could be temporary, or could be a start to something more substantial.

Looking for a space in Swarthmore that might have some off-time we could use, we got in touch with the borough manager, Jane Billings, who pointed us to Paul Feldmayer, chef and owner of Vicky’s Place. He’d also been considering a similar collaboration, so it felt like an immediate match. Vicky’s is closed after 2 p.m. every day, which was perfect for us. We loved the idea of using a building in town and the way bringing our business concepts together could help expand both of our operations. The food industry is very much about teamwork: the mutual support of chefs, growers, patrons, and communities. Getting involved with Vicky’s felt like a great way to re-engage with this ethos. 

It’s wonderful and inspiring to work in a kitchen again, and having access to a storefront is a dream we never thought we could attain so fast. Paul has been incredibly kind and generous, and we can’t thank him enough for letting us into his kitchen. The Swarthmore community has also been immensely supportive, and it’s been very gratifying cooking for an appreciative (and hungry) audience.

Right now, we’re doing weekend take-out. Simple dishes, prix fixe and à la carte items made ready to enjoy at home. We plan to keep expanding the menu, testing new dishes week by week. Hopefully, once weather improves and more vaccines roll out, we can invite diners to come eat with us. There’s nothing like dining out, and I think we’re all desperately craving it right now. BYOB, we’ll see you there!

To find out what Jane and Cem are serving, and when, email janeandcem@gmail.com or follow them on Instagram: @janeandcem.