View Single Post
Old 12-08-2010, 09:05 PM   #14
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

Quote:
Originally Posted by big brother smoke View Post
That statement has a lot to do with the state you live in. However, personal chefs in most places I heard, can get around the commissary issue. All must simply be done on site and must be a private function! YMMV!
Thant's how I roll...on site private catering only!

Quote:
Originally Posted by chromestacks View Post
you will still need a commissary or a vending truck/trailer that passes the HD requirements. You need this no matter when/where/how you serve
Not true brother...(at least here in WA)...as long as all meats are prepped and cooked on site and you are not selling to the general public...youre good to go! IF you want to serve the general public then you can apply for a vending permit and use a comp set up for hand/dish wash and sanitizing...still an on-site prep and cook...
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, and Ravenswood Winery!
MAK 3 Star General...one smoker to rule them all!
JD McGee is offline   Reply With Quote
Thanks from:--->