Just discovered ChefTalk by accident today ... and already so glad I did! I'm contemplating making the leap from 5+ years of "casual catering" (mostly home-based and church-based, but lots of it, including large and small events of all sorts) to a full-time, professional catering career. Been inching toward it for some time now, and I feel it's time to make some definite commitments. Lots of decisions still to make, and lots of hoops to still jump through (licensing, permits, etc.), so I'm already appreciating the insight and advice available in these forums. The most logical way forward for me at this point would seem to be pursuing some sort of arrangement with my church to use their kitchen. (I know I need to determine if it's professionally/commercial certified, among other initial first steps...)
Anyway, looking forward to continuing to glean advice and ideas from the ChefTalk community! Thanks for offering this outlet!!