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The California Homemade Food Act is a law that legalizes the manufacture and sale of certain homemade food products. [1] Introduced as bill AB1616, the California Homemade Food Act was signed by Governor Jerry Brown and became law effective January 1, 2013.
California Culinary Academy was nationally accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). [8] It did not have regional accreditation; thus, most regionally accredited or traditional universities and colleges are reluctant to accept its credits for transfer and many do not recognize its undergraduate degrees for entry into graduate programs.
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution".
The Business, Consumer Services and Housing Agency (BCSH) is the California government cabinet-level agency that assists and educates consumers regarding the licensing, regulation, and enforcement of professionals and businesses. [3]
Suas began baking at age 14 in Brittany, France. [1] At age 21 he became head pastry chef at Barrier, a Michelin Guide three-star restaurant in Tours, France. [1] Several years later Suas and his wife immigrated to the United States and toured the country in a Volkswagen van, ending up in San Francisco in 1987, which was in the midst of a "bread revolution". [2]
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