If anyone wants to take up the task I relinquish it. I am too preoccupied right now trying to move back into our house after an unplanned renovation to take up the responsibility of remembering to do it right now, unfortunately.
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Well – dang. It didn’t want to quote the middle section, which wondered if there was a legal requirement.
While I don’t have any solid data, speculation when this came up previously was that we’d need to tick all the boxes on having a legal commercial kitchen. This might be why the landlord doesn’t want us cooking officially – they don’t want the full-on set-up for commercial kitchens in their space. I’m betting that we’d need a grease trap, and given how very spastic the plumbing is, that could be problematic.
And we’d probably need a health inspector to come by and inspect us. Otherwise there’s probably a liability issue.
Since it’s in the lease that it’s a no-go, we should probably stop there.
AND Just to put it out there for consideration, honorarium is not available for classes not held at DMS. My only rejected class was the field trip to JoAnn’s to discuss fabrics and patterns. That said, it could go on the DMS calendar. Just don’t make it an honorarium class.
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I was planning to do do it all volunteer. Time is of a limiting factor than money. Just would want to not spend a lot on supplies.
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This may not be the right way or place to post this. This is a not so timely article but always fun to practice cookie perfection.
More importantly the science meets food website, (that I was not aware of) looks pretty good. Looks like young folks in Food science & related majors in grad School are some the the authors.
I see that they took on the “Food Babe” Blogger machine with a bit of fact checking.
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