We tried to define kitchen, lets try to define "cooking". My personal Proffessional trained Chef, says warming, and general preparation may still cooking! Depending on how the Health Dept. will look at it, it's an area for food preparation, reguardless if you're cooking bread, or warming up a can of Spagetti O's. That line may be drawn by them. So, I maybe would check with them. Also, what's to stop them from crossing over to what most would consider cooking after you left? Sounds like they may be trying to dodge other issues.
Section 210.8(B)(3) is new for the 2002 Code and requires all 15- and 20-ampere, 125-volt receptacles in nondwelling-type kitchens to be GFCI protected. This requirement applies to each and every 15- and 20-ampere, 125-volt kitchen receptacle, whether or not the receptacle serves countertop appliances.
Accident data related to electrical incidents in nondwelling kitchens reveal the presence of many hazards, including poorly maintained electrical apparatus, damaged electrical cords, wet floors, and employees without proper electrical safety training. Mandating some limited form of GFCI protection for high-hazard areas such as nondwelling kitchens should help prevent electrical accidents.
Seeing that most cord connected hot, and cold boxes I see in most commercial kitches are in abused shape, I would GFI them. Wouldn't hurt if you did, might if you don't.
Also, if cord connected frequently handled by personnel, maybe OSHA would require GFI.
Oh, the expression is "When PIGS fly"