Hi, boys and girls.
I'm not a professional, although I've been Q'ing for a long time, but since I recently joined the ranks of the unemployed, I decided to give something new a shot to earn a few extra bucks.
Especially at 53, after many years of sitting behind a desk.
I just ordered the manual and started studying for the Certified Professional Food Manager test. I won't be opening a place or street vending, but I sure don't want to get anyone sick.
I'm assembling a trailer unit with two large La Caja Chinas (China boxes). These are heavily used by the Cubans to cook whole hog, and while both of my units will be able to do this, in most cases, the second unit will be used for sides. (The box can take up to a 100-pound hog.)
With football season coming up, I'll be doing Sundays at my local bar, and I'm close to getting a continuous weekday gig elsewhere too. (Although I'll have my CPFM certification, I'll be basically working off of THEIR licenses.)
In addition, I plan to rent the unit out to people who've always wanted to do a whole hog for parties and such, simply renting out the box but also getting a "consultant" fee to help them along. So again, in essence, I'm not vending myself (or actually cooking), hence no need for additional licenses. I'll also investigate doing this for civic groups/clubs/associations.
Anyway, that's the plan. If you guys have any advice, words of caution, etc., consider me a sponge, ready to soak all of your experience in.
Thanks!
--Ira
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