Experienced Chef looking to go out on his own.

[Smoked Duck]

Hello, I'm a chef of 12 years from Louisiana who specializes in smoked, cured, fermented, dried & pickled foods (essentially the lost art of preservation). I've recently created a business, "Preservation," which is in good standing with local and federal law (EIN, tax exempt form, resale certificate). I've got a commissary lined up and am waiting on approval from the health department. My goal would be to produce food products to sell to other farmers markets and restaurants in the area that they can sell to their guests. I'm curious about what legal forms/product identification regulations that i'll need to sell a product prepared by me to another restaurant/store so they can sell it a regular citizen.

 

[old sarge]

Check with your local BBB. I doubt this is the right place to look for info on that topic.

 

[AllAces]

You will need a good lawyer, a good barber and a good bartender.