I have my first session in a commercial kitchen tomorrow!

[GreatGazoo]

So excited. I am testing a business which is still evolving and will be shaped by which and how many customers I can connect with. Basically it will start with a once a week personal chef type meal service -- I offer 4 choices and you pre-order. All are reheatable, fridge stable but prepared from scratch and you can customize (low, salt, how spicy, etc). So you can get as many of the week's meals as you want and use them throughout the week. About $8 each or 3 for $20 when you pre-pay.

Decades ago I worked in an open kitchen preparing 300 to 700 dinners per night all cooked to order. Me and two other cooks. It was nice to be in the dining room (sort of) and no one was allowed to yell at anyone else (which is common in many restaurant kitchens). Unlike Gordon Ramsay bogus show open kitchens are the most civil in the business. I rarely did prep and had two sous so it was about as good as it gets for a line cook. We were making the equivallent of $20/hour, healthcare AND tips but I have been in no hurry to go back to restaurants or catering.

This is a whole new opportunity. I have spent the last 30 years just cooking for fun. Tweaking recipes and imitating things I liked in restaurants. I have built up a warchest of great recipes for some of the most well loved meals. I have a membership at Restaurant Depot, a phone line just for the biz, and chef's whites.

My first session is Tuesday night from 5PM to whenever. I am thinking about a kind of soft open where I reach out to neighbors who will be watching the primaries results and offering meal delivery, probably free since this is a practice session for me to try out all the gear and see what I need to do before taking pre-orders for next week.

My home kitchen has never been more widely stocked than right now. It is crazy. I plan to offer about 4 choices per session and they will be from widely varied cuisines. Part of this is to figure out what sells, what my niche is. So my own kitchen right now has Thai penang curry, jasmine rice, lasagna, roast garlic mashed potatoes, a batch of Coq au Vin, baguette, red quinoa bowls with avocado, pico de gallo, cheddar and sour cream, tortillas, naan, pocketless pita, black beans, yellow rice, ginger, lemongrass, bean sprouts, dry roast peanuts, ricotta, mozz, giant cans of tomato puree, english muffins, and all kinds of sauces.

I am growing basil, arugula and snow peas to use. I have farm contacts that can supply me as the season starts. I am taking a year off from organic framing to try this other business but would love to link the two.

[woodsprite]

1. Best of luck on the venture! It sounds awesome! n/t

[GreatGazoo]

2. Thanks

I have known the owner of the commercial kitchen for 2 years but never knew about the kitchen. We are both dog owners so that was our connection. He is giving me a great rate and really opens up the possibilities -- I can do classes, photo shoots, chef's table private dinners, etc.

Btw, I am thinking about a one-night fund raiser for Sanders to be called "Bernie Sandwiches" (like that MSNBC host errantly said). It would be big NY deli style sandwiches with all profits donated to Sanders' campaign.

[woodsprite]

3. Love the idea of the fund raiser! Maybe you could get one of those

life-size cardboard cutouts of Bernie!

[Phentex]

4. It's pretty popular here...

this sounds exciting for you!

There are many services here and I think people like the ready to eat meals the best.

How do you handle the deliveries or is this a place where people pick up?

Keep us posted!

[TygrBright]

5. I wish you lived in my town! Good luck! n/t

[rusty quoin]

6. I wish I could find someone like you too.

I truely hope you make a good living at this. My wife used a food service like yours. She stays in hotels and it's hard to eat well and healthy every day.

She liked it and we would discuss her meals at the time from the service. She liked the meals. The thing I got from it, even though you get choices, it's an introduction to things you never tried, and if good ...win win. I think a mission being, not only give them what they want, but...hey...try this can be a good thing.

[GreatGazoo]

7. Thanks for that

I think offering healthier options that are tasty provides a good option for people. I think there are a lot of people who would eat healthier if it was as tasty and easy as the less healthy options.

I was playing with red quinoa and came up with a dish that I really like. It can be vegan or just vegetarian -- Southwestern Quinoa Bowl. It is red quinoa, black beans, pico de gallo, some chalula sauce, shredded cheddar cheese, 3 slices of avocado and a dollop of sour cream. I eat it about twice a week. It keeps reasonably well in the fridge for 3 or 4 days. I'm hoping to add more options like that as I go along. I'll see what people ask for.

I'm also thinking about doing a fresh made dog food (in part because I spend about $100/mo on dog food) but that is phase 4 or so. I can get boneless skinless chicken at 75-cents a pound and I am paying $1.50 for premium grain-free kibble so fresh could be cheaper. I have done it before -- chicken, potatoes, spinach, potatoes or sweet potatoes and some other items.

[rusty quoin]

8. Wow. Keep that enthusiasm going.

I never heard of special made food for dogs like that. I'm sure they are at places like Newport Beach Ca, but if you do it cheaper than better store bought brands, I'm with you.