Originally Posted by HBMTN
I'm with Big Brother Smoke, here in Va while the personal chef thing walks a fine line I was told pretty much by the HD that they would not have a problem if I cooked onsite but if I cooked and transported food that is where they get involved. If you do the personal chef way it would be a lot cheaper to start out. MY only concern is do you want to set up in a strangers yard the night before and cook all night and use thier kitchen?
Think hot-n-fast cooking neighbor!
I can arrive on site @ 6am prep and cook brisket and pulled pork and be ready to serve by 1pm...seriously...