I am writing the second in a series of articles for Dessert Professional magazine on "Perfect Kitchens" (the first was on ice cream and gelato kitchens).
When you think about your "perfect kitchen" for making confections, what comes to mind?
When you think about your current work space, what things come to mind that you wished you knew before you made some critical decisions ... before you went ahead and implemented them?
The answers can be on any topic from design and construction (including utilities), to licensing and permitting, to equipment and tool selection. This isn't an article about ingredients so opinions about specific chocolates is not something I am looking for.
I am also interested in hearing some real-life stories of good (and not so good) experiences using rental kitchens. You don't have to name names, just let me know what did and did not go well - and how you might approach this issue in the future now that you have more experience.
The article is for the June-July issue and the editorial deadline about May 1, so any thoughts you have would be greatly appreciated. I know it's the Easter rush so I've waited this long in the hopes that in the relative quiet of early next week you might have some time to help me out.
I am going to try to work a deal on discount subscriptions to the magazine not only for everyone who contributes but also for any ChocolateLife member who contributes.
Thanks in advance,
PS. Contributions can be attributed or anonymous, and I will send everyone whose writings I use a heads up on how I used them before I submit the article for final approval.
clay - http://www.thechocolatelife.com/clay/
updated by @clay: 03/26/16 03:30:59PM