When Solano County approved a new California law that would legalize home-based kitchen operations in April, it seemed like Cheska Kistner’s plans to open a restaurant in her Benicia home would finally come to fruition. The measure, California’s AB626, allows for what are known as microenterprise food businesses, which Alameda County also made inroads toward legalizing Monday. But no Bay Area county has yet fully implemented the 2018 law, leaving entrepreneurs like Kistner in limbo.
Under AB626, cooks can legally sell up to 30 meals a day or 60 per week from their homes when their counties opt in and they have received a permit; their annual gross sales are capped at $50,000. The law has been implemented in only one county so far, Riverside. In Alameda County, many home kitchen operations have proliferated during the pandemic without the option to get proper permitting, leading to the health department cracking
When Solano County approved a new California law that would legalize home-based kitchen operations in April, it seemed like Cheska Kistner’s plans to open a restaurant in her Benicia home would finally come to fruition. The measure, California’s AB626, allows for what are known as microenterprise food businesses, which Alameda County also made inroads toward legalizing yesterday. But no Bay Area county has yet fully implemented the 2018 law, leaving entrepreneurs like Kistner in limbo.
Solano County legalized home food popups. But chefs still can’t sell
A combination of experience and passion enabled Patrick Vihtelic to sell his meal-kit service, Home Chef, to Kroger in 2018.
Editor’s note: The story of Home Chef’s sale is part of a series on Inc. 5000 companies making a big exit. The other articles in the series describe the exit strategies of two other companies: New Belgium Brewing and Nutanix.
- Meal-Kit Maven: Vihtelic founded Chicago-based meal-kit-delivery service Home Chef in 2013. Five years later, the company claimed the No. 3 spot on the Inc. 5000.
- Banker, Coder, Founder: After four years as an investment banker, Vihtelic went to computer coding school so that he could build the first version of the company’s website himself.
- A Multiyear Earn-Out: Kroger, the largest U.S. supermarket chain, acquired Home Chef
Situated on almost four acres of wooded land, this home sits tucked away on a quiet cul-de-sac in the Derry Woods development.
Every view is one of natural beauty thanks to large windows and three levels of decks and balconies. Natural plantings in the front and back attract wildlife.
Inside, wooden floors can be found throughout the home. A dining room flows into a chef’s kitchen with two ovens, two microwaves, two sinks, a large island and plenty of storage space.
Counter seating is available in the kitchen as well as in an adjoining great room with vaulted ceilings, skylights and fireplace.
The master suite has its own balcony, large windows overlooking the backyard and a walk-in closet and a master bath.
The finished lower level offers a huge amount of living space with a TV and game areas and large bonus space with a wet bar, bedroom with a
Lidia Haddadian is crowned the 8th World Food Champion
Moments after Lidia was crowned the new World Food Champion.
Food Sport Commissioner Mike McCloud awarding Lidia with the Golden Platter engraved with the former champions names.
INDIANAPOLIS, Ind., Oct. 04, 2020 (GLOBE NEWSWIRE) — California’s Lidia Haddadian, known as the “Diamond Chef” in Food Sport, has finally claimed her World Food Champion title after defeating nine other talented category champions in a culinary gauntlet that occurred in Indianapolis, Indiana. The two-time category champion, who originally claimed her titles at the World Food Championships in 2018 and 2019, went home to Pasadena with her name engraved on the event’s golden platter and the $100,000 grand prize.
WFC is the largest culinary competition in the
In December, Juan Sánchez, who was then a chef at Made Nice, Eleven Madison Park’s casual sister restaurant, started an Instagram account: @citlali_cocina. After five years in New York, Sánchez had noticed that the city’s Mexican food was mostly confined to the styles of a few regions, including Puebla, in central Mexico, and Oaxaca, in the south. Citlali Cocina would be a small way to highlight the cuisine of his home town, Guadalajara, and a place to collect ideas for the restaurant that he hoped to open someday.
The first photo he posted was a glamour shot of a quesadilla, a pale corn tortilla topped with thick, melty strands of quesillo, a stretchy
Yahya Noor from East Boston’s Tawakal Halal Café has seven kids — four of whom started virtual class last week — so he knows what he’s talking about.
“Think about it like going to school all day, where you don’t have the option to just go to the cafeteria,” he says. Instead, he packs Tupperware containers of lunches and snacks the night before for easy distribution at set times so his kids don’t get distracted. A favorite? Basmati rice with wild-caught salmon from Market Basket (his go-to grocery store), mozzarella cheese sticks, and grapes.
Get creative at breakfast
If your kid eats on the fly, use breakfast as the main meal. Valentine Howell from Krasi in the Back Bay has an 11-year-old daughter with an “eclectic” palate and a remote curriculum in Roslindale. He fashions breakfast “sushi” with a banana rolled in Greek
New York City isn’t exactly known for its generous kitchen space, but a professional chef’s needs go beyond the gloomy galley setups many urbanites are accustomed to at home. When one such culinary master and his husband called up designer Mark Cunningham for help with their duplex home in the West Village, he dreamed up a spin on the open-concept kitchen and living room.
You won’t find a sprawling white marble island or bare shelving here: With the space’s industrial bones, “the biggest thing was trying to bring warmth,” explains the designer, who worked with Michael Gilmore of Weddle Gilmore on the
Over- or under-oiling your dishes is the surest way to ruin you food. If you’ve ever accidentally dumped way too much olive oil on your roasted fish, or sprayed your whole kitchen with a sticky store-bought aerosol oil can when trying to make pancakes, you know this to be true. It may be time to invest in an oil mister/sprayer.
With more control over your oil use, sprayers are not just a decadent tool—they can help you stick to a healthier diet, and make your food taste better. We found some great options for the dedicated home chef, to perfect their cooking, baking and grilling.
This sprayer has a bold, sleek ergonomic design and boasts a fan pattern sprayer which helps propel and coat foods evenly. With 1.35ml of oil per spray,
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Hedley & Bennett/Instagram
- Hedley & Bennett is an apron and chef’s gear brand created by a former line cook who hated the cheap and flimsy aprons used in professional kitchens.
- By contrast, Hedley & Bennett’s aprons are made from durable, breathable, beautiful materials, with thoughtful details like large, two-layered pockets, reinforced straps, and brass hardware.
- We tried two aprons and one work shirt from the brand and loved the quality of construction and attractive look.
- See also: MagicLinen cross-back apron review
When shopping for your kitchen, it’s easy to get caught up in what cookware and kitchen appliances to buy, or which cookbooks to stock your shelf with. But you can’t forget about the simple accessories that have a big impact on your cooking experience.
Take, for example, the humble and hardworking apron.