SC - Re: non-messy, period, dayboard-type food

[Philip & Susan Troy]

Yeah, I suspect that, if we decide to do something like this, we will have to
thoroughly investigate the health department regulations.  I understand from
another response earlier that cooks don't have to be licensed, but I would be
very surprised if there were no inspections or other sort of controls in place.

Kiri

Bronwynmgn at aol.com wrote:

> As far as those who raised issues about using modern cooking methods vs
> period methods for a retail cookshop - this would need to be looked into very
> closely with the health department.
> In eastern PA, there is a village of shops and restuarants.  One of the
> restaurants does a regular colonial cooking demonstration in the lobby where
> the large fireplace is.  However, they are not permitted to serve even
> samples of the food to the restaurant patrons, and the cooks told me this was
> due to health department regulations.  I know the food was stored by modern
> methods; I saw the kitchen staff bring it out to set up the table.
> The cooks told me that the restaurant staff eats most of what they cook.
>
> Brangwayna Morgan
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