When most people get laid off, they update their résumés. James Houlahan preheated his oven.
So the San Francisco Bay Area resident went back to a family recipe and decided to take a risk, with a whisk. He started making pavlovas, a light, meringue-based Australian dessert, crisp on the outside and soft in the middle.
So he did, out of his own kitchen in Alameda.
There are rules: food must be made from scratch and sold the same day. Not every county is on board, but there is now a push to expand it statewide.
"The cost of getting something like a food truck or a brick and mortar restaurant is so high, this creates an access to enter the food industry," she said.
But for some, the law is still a little undercooked. Jot Condie, president and CEO of the California Restaurant Association, warned that some counties may not have the resources to take it on.
As for Houlahan, he's betting on his own kitchen and his mother's name: Marianne's Pavlovas. And his customers, like Flora Tso, are already sold.
"Nowadays it just gives us more choice," she said.
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