I just got off the phone with our Health Department and here is what I understand:
1. If I am going to be doing food that is delivered, I need a commisary or my catering rig approved by a plan checker prior to competion of the rig. They want a chance to pre-approve my specs. Health permit is needed.
2. If I am going to be doing on-site food preparation for private functions I do not need a Health Permit.
No matter which route I go, I will still want to have a sanitation certifcate, million dollars of liability insurance and business license for the appropriate city I am working in.