Commercial Kitchen for rent in town?

I hope all of you had a delicious and wonderful thanksgiving! Mine was excellent as I spent most of the day arranging my house in new and interesting ways and cooking! I made a thanksgiving dinner for my mom, her friend Steve, and my sisters (although I wasn't anticipating them being there!). Starting at the store the night before, I decided that I didn't want an entirely traditional thanksgiving dinner because I'm not a huge fan of turkey. I figured, well, it's also the first night of Hanukkah, (Happy Hanukkah by the way!) why not give the thanksgiving meal a little middle-eastern flair? As an appetizer we had toasted pitas (Also we had Tomato Basil Brown Rice Triscuits handy) and hummus. To start the meal, we had individual bowls of tabbouleh salad which Sasha decorated beautifully (and uniquely!) with black olive halves and lemon pieces. At this point we opened the wine which Mom and Steve brought which was a Roscato. I know it's snubbed by winos but sweet wines are sooooooooo GOOD. The wine was very heavy while the tabbuleah was light and fluffy which I thought made a nice contrast. The main dish was a very straight-forward vegetable soup which I used to cook a turkey roast. Immediately before dinner I took out the roast and broke it into largish chunks which I returned to the soup. The vegetable soup was served with pieces of turkey in it. I tell you what, I REALLY love the way I make a turkey roast. It was a big hit among everyone else too. For desert, we had honey vanilla yogurt with peach butter, peaches, and almond pieces spread over the top. Ari decorated the main serving bowl, arranging the peach slices to look like a rose, which I thought was insanely cool. I'm seriously kicking myself for not taking pictures yesterday. Long and short of it, we barely made a dent in the soup. I gave some to Mom, then I gave some to my neighbors, then I invited Freda and her brothers over for a meal while I finished up dishes and made pecan/walnut sandies! We managed to finish the soup and tabbouleh both. We even lit a beeswax candle (used the empty wine bottle as a menorah) for Hanukkah. The sandies were just okay. They don't hold a candle (Hannukah candle or otherwise) to Caitlin's pecan sandies. Of course now my standards are super high too. Nice going Caitlin. ;-) 

Onwards and upwards. I always have a LOT of ideas. Most of you have heard of my 3-year, 3-business + 2 "plan" (all while going to culinary school). One of several of my issues however is that I'm somewhat easily distracted by other cool ideas which is probably why I have 5 business ideas up my sleeve in the first place. Since work is not mentally stimulating, I spend a lot of time thinking about what I need to start one or another business. Originally I was thinking to start a tutoring/lessons business starting in January. After my conversation over thanksgiving dinner though, I'm looking at perhaps starting my catering or juice bar business as well, perhaps starting at the 3 local farmer's markets next summer. Steve apparently used to have a smoothie business that he used to take to 6 different farmer's markets in Colorado. He and I talked about the needs for a food truck or catering business and all of the similarities to what I was looking at doing here. Steve has pointed me in an interesting thought direction. I concluded that for the small catering business would need at least these three things:

1) A safe food handling certification

2) Access to a commercial kitchen

3) A mobile kitchen/restaurant license

I've been looking around, and unfortunately, the closest commercial kitchen that I've found so far for rent is in Carmel, Indiana. Can you guess what I said to myself next? That's right, "what would it take to open a commercial kitchen that I could rent out to others?" To which my answer was "whoa there, hit the brakes and step back." There are lots of folks at the Farmer's Market that sell prepared food. There has to be a commercial kitchen somewhere. The "become a vendor" policy explicitly says that you cannot sell prepared food that was made at home. The question is still where is there a commercial kitchen? I'm not sure who to contact about this but finding out is my next step. 

http://www.lafayettefarmersmarket.com/becomeavendor.html

The catering business would be a small startup that I would only use occasionally until after school. Having access to a commercial kitchen would also allow me to start up my juice bar which I could do AT the Farmer's Market. This would also probably require that I get my hands on a commercial juicer. This one looked good, as did this one. Ari also offered to help if we do end up doing a juice thing at the farmer's market and it seems like it would work well. Please comment if you have any thoughts or ideas for me. In the mean time, I won't have too much time to go crazy until January.