Mary F

code for my area: also, may want to consider allergy labeling to decrease liability, and your insurance rates may benefit 3-602.11 Food Labels. (A) FOOD PACKAGED in a FOOD ESTABLISHMENT shall be labeled as specified in LAW, including chapter 69.04 RCW; 21 CFR 101 - Food Labeling; and 9 CFR 317 - Labeling, Marking Devices, and Containers. [Amended by WAC 246-215-051(8)] (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; WAC 246-215 Working Document 12/04 32 Chapter 3: Food (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (6) For any salmonid FISH containing canthaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. © Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently

$15.00/hour is an average rate in Seattle. Although the kitchen I use recently changed to a daily fee of $60.00 (with hours being when the kitchen is available, so I usually can get in 6-8 hours). This does not include storage in either fridge/freezer/ or shelf space..there is an additional monthly fee for that.

looks like the city hall in spokane valley has a commercial kitchen they rent http://www.spokanevalley.org/sub.aspx?id=289 goodluck, and welcome to Washington!

It IS hard to find everything you need to get licensed... Where are you locating? and what are you sellling? If its King County, this has some good info, including farmers markets. http://www.metrokc.gov/health/foodsfty/foodbusiness.htm

Great post. A local winery uses my chocolates for rollouts and events, we try to use complimentry flavor notes, without mirroring them exactly. With that being said, the winemakers favorite is a basic callebaut truffle rolled in cocoa. It seems to work the best with their cab. Also, didnt the Shotts book have some beer pairings with chocolate?

I use a basic cinnamon ganache that I whip. As Kerry stated, I only whip until there is a slight color change. Through my own informal testing, the shelf life is decreased a bit versus other ganaches, but only as much as some of the other higher risk ganaches or centers. They were still good within the 2 week period I recommend to clients. It is one of the favorites and requested frequently.

I am coming from Seattle. Staying at the Hotel Monaco about a 1/2 mile away from the school. Where is everyone else staying? Excited about the class, maybe even a bit nervous! This site is site is an incredible wealth of information, might take me a bit to get through it! Everyone seems so nice and willing to share their knowledge.

Hi everyone, new here, but will be at the class in Chicago. I look forward to meeting everyone who is going. It will be nice to have people to discuss it with afterwards!