In many countries, selling homemade products is a common thing. But in California it was allowed to do only recently. Governor Jerry brown signed a law, which from 1 January will enable chefs to sell meals prepared at home.
However, the state has tightened the requirements for «micro-home cooking». Everyone who wants to do this business, must obtain permission to sell up to 60 items per week. In addition, in case of complaints, the chefs must be ready for inspection of their kitchens.
Permission does not extend to food from potentially dangerous products, particularly oysters and raw meat.
According to a member of the local legislature, Eduardo garcía, the main author of the law, its purpose is «the recovery of cooking as a means of economic empowerment for the people who were most in need».
Proponents of innovation argue that it will help certain segments of the population, especially women, blacks and immigrants, many of whom as a means of communication with the customers can use the social network.
Matt Jorgensen, coordinator Creating Opportunities, Opening Kitchens (C. O. O. K. Alliance), an organization which lobbied the law, said that California is the first state that legalized home cooking, but similar bills are developing across America. A license to trade homemade food, including a mandatory test, as estimated by Jorgensen, will cost about $500.
