The ones I've heard about prepare the meals in the clients' homes. The chef buys the food, shows up and prepares it in their kitchen, packages and freezes it there. That bypasses the commercial kitchen requirement.

ETA - it's usually for a month's worth of food all at once.

David Happymountain said:

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trying to capitalize off of other's laziness

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You know how many businesses are completely built on this concept??

Like every restaurant

If you are going to do this, please take the time to educate yourself on the laws and regulations (and no, you most likely have no idea).

Also please educate yourself on the cost and correct materials to safely do so. There's a reason commercial kitchens have the costs and requirements they do in order to safely prepare meals for both the preparer and end user. I personally know of someone who died from doing this due to ignorance of cookware materials and ventilation requirements to not slowly kill themselves.

Then understand the liability if someone gets food poisoning or worse.

There are companies that come over and pick up dog **** from your yard if you want.

Paying others to do what you don't want to is American as apple pie/.

What I was told was they were using residential cookware that designed to be used sparingly to cook a decent number of meals every day for a side hustle that had turned into a business. Apparently there are several types of cook wear that can break down or if over heated put off chemicals from heavy use that are toxic. As there are multiple, I have no idea which one they were using (teflon, aluminum, etc.). They were also doing this in a small residential kitchen that didn't have proper ventilation.

The doctors couldn't figured out what had made them sick until way too late in the process. No one guessed cook wear because it was the same they had used to cook for themselves for years and there was never a problem. And fortunately I never heard of the toxins transfering to the customers and making them sick (which is possible).

It's sounds crazy until you realize the precautions used for similar applications in the home. The fumes from NG isn't good either. Especially if it's for hours instead of just for a meal. We think nothing of it while cooking on the stove, but hot water heaters, heaters for our home, fire places, and other large appliances with flames are often protected with enclosures and by code have to vented outside. Commercial kitchens also require fire suppression systems and monitoring systems that the average home doesn't have.

Cooking exposes people to things on a commercial scale that we don't consider for a nightly dinner. Especially the chemicals used to properly sanitize cooking surfaces.