OK newbies......Welcome to cheftalk. This is an amazing site where professionals get to ask each other questions......there is an incredible depth of knowledge in these archives and members. From the very beginning this...
my impression is that you are doing these for experience prior to starting a business....that you've not got a commercial kitchen, not sure about equipment or rentals.
2 hours travel or 4 hours travel? not...
Mama T, it's a confusing question....how would we know what your food costs would be? what's the difference between you buying "everything" or just the food? What do you mean by everything?
Just saw this thread.....really inspiring. I've made head cheese with pig head/feet, shallots, parsley and vinegar.....no photos though.
A friend of mine made a pig ear terrine, I'll see if there's a way to post his pix.
