![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Feb. 3rd, 2005 01:33 pmGoing to the used CD store and finding things I've wanted for a long time always makes me feel good. Heck, I won't downplay it--I'm triumphant. I'm the pirate who's just verified that the merchant ship was indeed carrying gold and not, say, decorative gravel.
Following a hunch and finding really good CDs in the WRONG SECTION? Ohhhhh mercy. Now we're into the realm of "You mistook the gold for cannonballs and fired them at us before we even got close? How sweet!" In other words, yum.
Today's booty: three PDQ Bach albums (shelved in classical! Bwah!), a Cole Porter album, and a collection of Animaniacs tunes. Let my iTunes network beware.
Remember reading 'Little House in the Big Woods', and getting to the part where sweet little Laura Ingalls told about the celebration with the pig getting slaughtered and the kids being given the fresh bladder, inflating it, and having a grand old time tossing it around like a balloon all day? Remember how after that you could never look at Michael Landon without picturing him covered in pig blood? Sure, we all had that experience.
Well, in case you were wondering, I'm here to tell you that food service has changed a little since those days. (Yes! Really!) Yesterday was my meeting with the director of the communal kitchen, who went over the steps I'll need to follow in order to sell food commercially.
Here's what I'll need to do, in order:
*Become a certified food safety manager. This comes at the end of an 8-hour class. The cost? $150ish.
*Register my business with the city. $50.
*Submit a catering license application, along with a Base of Operations permission letter from the kitchen, to the Health Department, and get inspected by them. $350.
*Acquire special 'General and Product Liability' insurance, and workmens comp insurance. Another $350ish, if I'm lucky.
And THEN I can begin using the kitchen, at the rate of $25 an hour. Also, figure another $300ish as initial outlay for ingredients, coolers, packaging, and the additional molds and tools I'll need to make items in bulk.
So.....yeah. This isn't happening anytime soon.
Following a hunch and finding really good CDs in the WRONG SECTION? Ohhhhh mercy. Now we're into the realm of "You mistook the gold for cannonballs and fired them at us before we even got close? How sweet!" In other words, yum.
Today's booty: three PDQ Bach albums (shelved in classical! Bwah!), a Cole Porter album, and a collection of Animaniacs tunes. Let my iTunes network beware.
Remember reading 'Little House in the Big Woods', and getting to the part where sweet little Laura Ingalls told about the celebration with the pig getting slaughtered and the kids being given the fresh bladder, inflating it, and having a grand old time tossing it around like a balloon all day? Remember how after that you could never look at Michael Landon without picturing him covered in pig blood? Sure, we all had that experience.
Well, in case you were wondering, I'm here to tell you that food service has changed a little since those days. (Yes! Really!) Yesterday was my meeting with the director of the communal kitchen, who went over the steps I'll need to follow in order to sell food commercially.
Here's what I'll need to do, in order:
*Become a certified food safety manager. This comes at the end of an 8-hour class. The cost? $150ish.
*Register my business with the city. $50.
*Submit a catering license application, along with a Base of Operations permission letter from the kitchen, to the Health Department, and get inspected by them. $350.
*Acquire special 'General and Product Liability' insurance, and workmens comp insurance. Another $350ish, if I'm lucky.
And THEN I can begin using the kitchen, at the rate of $25 an hour. Also, figure another $300ish as initial outlay for ingredients, coolers, packaging, and the additional molds and tools I'll need to make items in bulk.
So.....yeah. This isn't happening anytime soon.
