Hello, some information about me, I am based in San Francisco
I’ve bought already packaged candy from a wholesaler, but would like to repackage the candy and sell under my company brand. Does anyone know if I would still need to seek out commercial kitchen space though I am not making the candy? Do you know what licensing I would need?
Thanks
I am going to set up a commercial enterprise to make a quantity about 150 bags of product, I need a mixer and commercial kitchen facilities. I am not sure where to start looking but could anyone give me a company based in north west england, uk who can might offer this service or knows of a company that you know who might be able to help?
Our owners want to hire a cook/caterer to make lunch for the office every day. This cook would use their huge kitchen located a few blocks away in their house. They would cook for roughly 15-30 people on a daily basis. Any liability issues with this being a private kitchen versus a restaurant/commercial kitchen?
Thanks for your feedback!
how do you selected and installed a wood-burning oven in a commercial kitchen.
Im in charge for chef of the day next week (im a foodservice student) So i need to find a full set menu for commercial kitchen, and the main course should be fish. Can anyone help me suggest any menu? from appetizer, soup, main course and dessert. Thank you.!
I’ve been searching for vegan/vegetarian culinary programs and the Natural Gourmet in NY is one of two (the other being the Natural Epicurean) that I’ve found that specialize in plant based foods. However, I did notice that both institutes do use dairy and poultry (and even organic red meat). While I’m sure both offer great techniques and well-rounded information, I am very much interested in vegan, organic, raw. Outside of a four week program at 105 Degrees in Oklahoma City, have not found any other culinary institute that specializes in what I’m seeking.
Anybody happen to have any suggestions or insight in my pursuit of art in vegan/raw culinary? Or are the Natural Gourmet & the Natural Epicurean as close as it gets? I really struggle with the thought of paying good money to learn how to perfect baking (or cooking) with sugar and eggs, etc in a commercial kitchen. But maybe that’s the compromise to get the training and exposure I’m seeking.
Any thoughts you may have is greatly appreciated.
I just do not like the pace in a commercial kitchen. Something like a personal chef would be okay. Are there any other options out there?