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Old 03-04-2006, 12:48 PM   #31
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BigDog,

Before you go too far, check with the Health Departement, here in Michigan it's required that you have a place of buisiness, as the sale of homemade foods is prohibited.
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Old 03-04-2006, 01:05 PM   #32
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Quote:
Originally Posted by Crash
BigDog,

Before you go too far, check with the Health Departement, here in Michigan it's required that you have a place of buisiness, as the sale of homemade foods is prohibited.
Done. For something like this, I'm fine. Catering out of the home is a no no, unless your catering kitchen meets the HD's reqs.

I do want to check into the insurance bit, as someone else mentioned. One more thing do add to the list of things to do for this!
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Old 03-04-2006, 01:10 PM   #33
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As promised, my "logo" . . . . . .
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Old 03-04-2006, 01:37 PM   #34
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Not bad, perhaps a border to tie everything together?
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Old 03-04-2006, 02:01 PM   #35
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Quote:
Originally Posted by Crash
Not bad, perhaps a border to tie everything together?
Hmmmmmmmm, hadn't thought about that . . . . . .
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Old 03-04-2006, 02:03 PM   #36
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how about a small "chc" logo in the same font on the blank side of the stove?
or some lines or something. the blank black spot draws too much attention.
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Old 03-04-2006, 03:30 PM   #37
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Option B, designed with some help from urmaniac13 . . . . .

A bit softer without the black standing out so strong.
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Old 03-04-2006, 03:31 PM   #38
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Quote:
Originally Posted by buckytom
how about a small "chc" logo in the same font on the blank side of the stove?
or some lines or something. the blank black spot draws too much attention.
Same with option B? I don't want it to be too busy, though. With the oven being a bit smaller and in a different color, does that make it better?
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Old 03-27-2006, 10:31 AM   #39
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Although late to this party, I'm another one who feels that the "Personal Chef" organization websites make money for themselves only. What they charge for their "workbooks & recipes" are right up there with what you see on late-night TV infomercials. Sorry - way too much $$$ for what - recipes they've proven will freeze well? Lol!!!

I don't buy it, & think one is much better off developing their own recipes & methods, & purchasing their own insurance. Not to mention why oh why would anyone want to contract with a company using recipes from a commercial chef website. Not me - yuck.
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