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    Profile photo of Rochelle Robinson
    Rochelle Robinson

    I think the topic speaks for itself, but isn’t uncommon to museums that have to utilize their space for private events. My question, how do you deal with the smoke given off by sterno? I don’t mean little cans either, I’m talking chef’s cooking with pans, etc. There are items on display and in storage within the space that are not hermetically sealed. In other museums where I’ve worked, catering companies had to set up outside tents or work out of their mobile kitchens. I can talk until I’m blue in the face on how this isn’t a good idea, but in the end it will fall on deaf ears. What suggestions can be offered to preserve the items on display or am I overthinking this?

    Kind Regards

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