Posted by Carl Jones on September 23, 19100 at 16:12:52 :
In Reply to: I started no expertise but the love of cooking... posted by Brenda on September 21, 19100 at 13:40:10 :
: and about 32 hours of classes from a college hospitality management program. I work out of my home (as do at least 5-6 others in my area). I have worked from my home for 11 years now. Please post your email address and I will answer any questions about how I started. I had a good supply of silver before starting and added to that with crystal, baskets, pewter as the occasion arose. I can't say I do this as a career to support our family (hardly) but do it because I love the art and flair to creating foods (especially finger foods and sweets)that people will enjoy. I am not in an approved kitchen (first thing everyone wants to know) because in my area, it's just not legal. Like I said before working out of your house is how most caterers get started. Does your mother love cooking? I'd say that is the most important point. I love seeing people enjoy and talk about my food. If I didn't, this would be the last business I'd be in. I do everything totally by myself except to take along a friend to help at parties. Please post your email and I will email you.
I am proud of you. I really am. However you have admitted operating illegally, right? Is that right? Does it not concern you that if you by chance serve a product that is contaminated (not even your fault) that you do not have insurance to protect your client or yourself?
If you do have insurance, call the company and ask them whether they would pay a large claim once they discovered that you were operating illegally. Read your policy if you do have insurance and you will find a clause about illegal activities..... They would call you on it before paying... then you and your client will be personally liable.....
Is it fair that legal caterers have to take a bigger financial risk by being compliant with all the rules and tough policies??? Is it fair that you are able to operate from your home???
I don't make the laws, I just follow them....
and NO, most caterers don't start illegally.... Most start from an existing restaurant.... and 90% of all caterers who start from their homes fail...... very few go on to become legal caterers with permitted kitchens..... Many have their homes padlocked and receive a hefty fine....
You just haven't gotten caught yet nor have you ticked off the wrong caterer who would report you.
How fair is it for you to not tell your client that you could have the following problem: It is Friday afternoon and you are busy at home preparing for a wedding for 200 tomorrow when the door bell rings.... You wipe off your hands and answer the door. A young fellow show you a card identifying him as an inspector for the health department. He asks to see your kitchen... He asks to see your foodservice permit... You don't have one... He asks you are you preparing this food for the "Jones" wedding tomorrow... you say , uh huh, he says, "I need to conviscate this food" You protest, but he calls his supervisor who affirms the bad news..... All food is taken and destroyed, you are given a stiff warning (if you are lucky) not to prepare food without a permit again or face padlocking your home and big fines.... You then call the bride and tell her the horrible news....
Won't happen??? Don't kid yourself.... It happened in my city....
and our health department is the most leanient in the country...
Good luck...
My thoughts..