If I'm not mistaken, KS and NE rules are very similar. Here I just had to have a kitchen to be certified for drop off catering. Onsite catering here says you just have to cook onsite, with whatever provisions you have ONSITE. Here, the license is about the chef and his habits while prepping and cooking food, not the equipment.
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers
If you really care about this place, you'll show some respect for it.
Your beard is so stupid, it took two hours to watch 60 Minutes.