Selling from home

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BY https://civileats.com/ April 30, 2021 update: The state of Utah has become the second, after California, to legalize home cooking operations.  in the spring of 2021 to permit home chefs to sell to the public across the state. Denise Blackmon learned to make gumbo from her mother, who learned it from a cousin from Louisiana. “It’s literally just a list of ingredients, no measurements. I had to Read More

BY https://civileats.com/

April 30, 2021 update: The state of Utah has become the second, after California, to legalize home cooking operations. H.B. 94 was signed into law in the spring of 2021 to permit home chefs to sell to the public across the state.

Denise Blackmon learned to make gumbo from her mother, who learned it from a cousin from Louisiana.

“It’s literally just a list of ingredients, no measurements. I had to watch her make it over the years forever and I just know how much red pepper is supposed to go in and how it’s supposed to look,” says Blackmon, who runs a home-cooked soul food operation in Moreno Valley, California.

Blackmon, who launched Soul Goodness in August 2019, has seen her business grow substantially since California’s shelter in place order was enacted in March. She has gone from cooking two days a week to four or five, “and each time, I’m at my max,” she says. There are no soul food restaurants in Moreno Valley—an arid city located east of Riverside in Southern California—so her cooking has drawn a number of committed customers to Foodnome, the website that serves as a marketplace for her and other home cooks looking to sell meals in the region.

“I don’t just do fried chicken, but different kinds of fried fish, oxtail, gumbo, and smothered pork chops. You’re not going to get that at Coco’s or Applebee’s,” says Blackmon.

And her traditions go deep, as evidenced by feedback she’s hearing from repeat customers. “I had an older Black lady call me up and get very emotional. She thanked me and said my food tasted just like her mother’s,” she adds.

Although Blackmon had served platters of black-eyed peas and greens to large groups of friends, she had never worked as a professional chef before she clicked on a Facebook advertisement for Foodnome aimed at recruiting home cooks. The site helped her get her space in order, get an inspection from the local health department, and reach an audience. Within six weeks, she was catering a grand opening event for around 150 people.

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