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!"
If you really care about this place, you'll show some respect for it.
I'm such a ZERO
Team Whosoever Q
If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.