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Dept of Health needs info - can you help me word it? - Page 2

post #31 of 38
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

Not that I think you are timid (a successful hospitality pro is anything but lol) but don't let them bog you down at the reception desk.

Like being on perpetual hold with the Carpenter's greatest hits on endless loop Hell, you will go insane long before you can get anywhere.

 

I have never worked in MS but HAVE dealt with trying to get a festival license in deep East Texas and I imagine they are pretty close.

 

Small isolated towns with one huge family working all the courthouse desk jobs..... plus running every catering and baking business in a 6 county span.

What application?

I never got no application.

 

mimi

 

Yes, I think I'm facing some of that. I don't think they are going so far as to lose my info.  But they do not like that I have California on my resume (I had to submit a bio with my application).  I keep getting a lot of attitude about that.  I don't even have to mention it and I hear flack about it.  They ignore the fact that I was raised in Ohio (in the restaurant business)  and lived in NC for twenty years (again - managing one of my dad's restaurants).  I keep getting SoCal thrown up into my face - even though that was a small segment of my life.  I had a small neighborhood bar there.  The circumstances were completely different than being a personal chef or even full fledged caterer.

post #32 of 38
Thread Starter 
Quote:
Originally Posted by chefwriter View Post
 

On the chance you haven't given up yet, I'll offer some encouragement. After a search of the Mississippi Health Dept. website, I could not find any regulations regarding your specific situation. That does not mean that there aren't any but it is a good indication that ChefBillyB is correct.

    

 

I can't find them either.  I have asked a couple of other people with commercial kitchens and I was told it all depends on the inspector as to what's allowed and what's not if it's not in writing.  And many times that is also left up to chance.  Many items are left up to interpretation.  That makes me unsettled as hell.  That's not OK in this industry.  Black and white set of rules - no shades of gray, please, when dealing with food.

post #33 of 38
Thread Starter 

OK - I have since found out that I can put up a building in my backyard, outfit it and call it a day.  I may do this.  I will put the minimum equipment in that they require and drive on.  I've got to do a cost analyses first.  

 

The only thing I find as a positive about that - I can buy food and store it before going to the event.  That will allow me a few more gigs than I accept now.  I'd like one more a month to be where I want to be.  I have two on average now.  I'd like 2-3.  I am truly small potatoes and like it that way.

 

Since there is nothing in writing, I am still not convinced I cannot cook at their location and will continue to fight that fight.  In the meantime, sinks are cheap and I can get a small convection oven to satisfy the requirements - they cannot tell me how big of an oven I require.  Used equipment is easy to find.  I think a good cooler will be the biggest expense.  

 

Thanks, everyone, for your encouragement and advice.  Thank you for hanging in there with me.  I am not done fighting this fight.

post #34 of 38
Quote:
Originally Posted by tryingcake View Post
 

 

 

I have asked this question.  Actually outside catering has much less regulation... yes!  So, if I were cooking outside at an outside event, the rules would be much more relaxed.  I'm so perplexed I can't see straight.

 

Quote:

Originally Posted by ChefBillyB View Post
 

When I approached  the HD I would always ask them " How can I accomplish what I want to do and make you feel comfortable in me doing it. " The answer was never a no, it would be discussion on how I can accomplish it and how they would feel they had a good handle on inspecting my operation. ........ChefBill

 

I asked this question about two weeks ago.  I was told I have to have a home-based kitchen and that's that.

 

Quote:

Originally Posted by ChefBillyB View Post
 

You should also go in the meeting knowing if it's not in their guidelines it's not their fault. If you try to get new policies and proceeders it's going to be hard to accomplish. You want to work with whats already written and explain your catering process. 

 

 

Believe me, I have been as friendly as I can.  I fully understand making enemies will get me nowhere.  I keep stressing to them that I want to be legal and do things correctly.  And i will ask,  how does so-and-so accomplish this (BBQ caterers, private chefs and such) - there is always an answer as to why I do not fit that description.

 

I think I'm at the lawyer getting stage.  This has been on my mind for a few days now.  None of this makes sense at this point.  I think I just have a lazy worker who doesn't want to do the work.


You only need a letter saying that your leasing space from a HD inspected commissary  kitchen. No one says you can't cook at your clients house also........Just sayin'

post #35 of 38
Thread Starter 
Quote:
Originally Posted by ChefBillyB View Post
 


You only need a letter saying that your leasing space from a HD inspected commissary  kitchen. No one says you can't cook at your clients house also........Just sayin'

Well, this guy says I can't.  When it's all said and done - I will continue my safer than required practices producing high quality end results in the manner I know is best.  I'm all about the "just sayin'" attitude at this point.

 

Finding a commissary has been impossible thus far,  That would make my life so much easier.  If they are here, they are not listed in a way that they can be easily found.

post #36 of 38
Quote:
Originally Posted by tryingcake View Post
 

Well, this guy says I can't.  When it's all said and done - I will continue my safer than required practices producing high quality end results in the manner I know is best.  I'm all about the "just sayin'" attitude at this point.

 

Finding a commissary has been impossible thus far,  That would make my life so much easier.  If they are here, they are not listed in a way that they can be easily found.


After all the talking we have been doing I think you are trying to go forward in a backward thinking town. I don't think you alone can get the policies changed. They figure if it's not broken, don't fix it........They knows what they knows!

post #37 of 38
Quote:
Originally Posted by tryingcake View Post
 

OK - I have since found out that I can put up a building in my backyard, outfit it and call it a day.  I may do this.  

 

With your luck the HOA will have a s##t fit and fine you lol.

But if not maybe you can find someone in your boat and lease this little backyard kitchen.

 

mimi

post #38 of 38
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

 

With your luck the HOA will have a s##t fit and fine you lol.

But if not maybe you can find someone in your boat and lease this little backyard kitchen.

 

mimi

haha!  Yes, if I lived with an HOA.  I live in the boonies on a river.  I can paint my  house flaming pink if I want.  LOL!  I know where I lived in SoCal - I wouldn't be allowed to do this due to the HOA, not even in my garage.

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