thanks guerry. i will take that wish with me for a long time.
HBMTN, thank you for your thoughts. i'm comfortable with risking $1500, i think. seems a fair amount to sacrifice to chase a dream.
now, seeing as this is not a restaurant, what you you expect the 5-10K would be needed for?
while i'm rambling, how does a commercial kitchen work for a BBQ'er as we are not actually cooking there? is it for prep? must ingredients/meats, etc. be stored there exclusively?
when i call them tomorrow i'd like to know a little what i'm talking about or looking for. if anybody has a minute to explain a bit.
thanks alot everyone. i will document my progress here for others to learn.
tomorrow...call certified kitchen rental.