The next hour was a battle fought with paperwork instead of swords.
Millie and Marron tag-teamed the presentation, walking through each requirement:
Licensing: All twelve chefs were Guild-certified, with credentials that exceeded the decree's requirements. Millie provided certification numbers and verification from the Culinary Guild.
Brick-and-mortar: Home establishments were legally recognized commercial spaces under city code Section 14-C. Marron provided the exact regulation text, highlighted and annotated.
Health and safety: Each home kitchen had been inspected and approved by the city health office. Documentation provided, with inspector signatures and approval stamps.
Supervision: Partnership agreements specified regular quality checks, shared liability, and compliance monitoring. Sample agreements provided, showing comprehensive oversight structures.
