I've been writing code for 4 years now but have 17 years cooking experience, 11 in Michelin star restaurants and 6 as a private mega yacht chef. I have all professional small equipment in my home kitchen and the kitchen and dinning room are the same.[1] I am set up.
People tell me to do a food sharing experience for the public and I quickly say no. First, I don't want strangers in my house especially if they are drinking. It's illegal to sell alcohol. It's illegal to sell food without health inspection and license. I've never in my entire career have had someone come back to me suffering from food poisoning from something I've served, however, there is serious personal liability concerns over health risks and if someone gets into an accident after drinking at my party. A restaurant can prepare a stock that can be used over a couple days in several different dishes. At home, I have to prepare a stock for only one dish. It is very inefficient. I can't buy only the amount of parsley I need, I have to buy the whole bunch and it's like $3 now. The worst is the prohibitively expensive price of purchasing food at retail prices especially gourmet products. If I purchase a whole filet, lamb from Costco, or cod and tuna from the local fish monger, I'm still paying $25 - $30 per person for food. Economically scaling is a huge problem. I can make a risotto for 8 people with almost the same effort I can make the same dish for 35 people. Running a 8 seat restaurant in my house economically and legally doesn't work.
People tell me to do a food sharing experience for the public and I quickly say no. First, I don't want strangers in my house especially if they are drinking. It's illegal to sell alcohol. It's illegal to sell food without health inspection and license. I've never in my entire career have had someone come back to me suffering from food poisoning from something I've served, however, there is serious personal liability concerns over health risks and if someone gets into an accident after drinking at my party. A restaurant can prepare a stock that can be used over a couple days in several different dishes. At home, I have to prepare a stock for only one dish. It is very inefficient. I can't buy only the amount of parsley I need, I have to buy the whole bunch and it's like $3 now. The worst is the prohibitively expensive price of purchasing food at retail prices especially gourmet products. If I purchase a whole filet, lamb from Costco, or cod and tuna from the local fish monger, I'm still paying $25 - $30 per person for food. Economically scaling is a huge problem. I can make a risotto for 8 people with almost the same effort I can make the same dish for 35 people. Running a 8 seat restaurant in my house economically and legally doesn't work.
[1] http://imgur.com/a/P8FrP