American Personal Chef Institute
Open Forum August 98 Archive

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Culinary Chameleon -:- Single Clients Fri, Aug 28, 1998 at :23:18 (EDT)
girlchef -:- Re: Single Clients<##>Re: Single Clients Sat, Aug 29, 1998 at 07:07:46 (EDT)

elisabeth -:- Re: Single Clients <##>Re: Single Clients Tues, Sep 01, 1998 at 08:49:28 (EDT)

Barbara S. -:- Getting started Fri, Aug 28, 1998 at 19:17:48 (EDT)
Chef On The Go -:- Liability Insurance Fri, Aug 28, 1998 at 09:10:37 (EDT)
Candy -:- Re: Liability Insurance <##>Re: Liability Insurance Fri, Aug 28, 1998 at 10:18:46 (EDT)

Masterchef -:- Local Media Coverage Thurs, Aug 27, 1998 at 20:41:35 (EDT)
girlchef -:- Re: Local Media Coverage<##>Re: Local Media Coverage Fri, Aug 28, 1998 at 09:05:52 (EDT)
Mastchef -:- Re: Re: Local Media Coverage<##>Re: Local Media Coverage Fri, Aug 28, 1998 at 22:13:45 (EDT)

personLchef KW -:- Re: Local Media Coverage <##>Re: Local Media Coverage Tues, Sep 01, 1998 at 16:28:25 (EDT)
Masterchef -:- Re: Re: Local Media Coverage <##>Re: Local Media Coverage Wed, Sep 02, 1998 at 11:41:27 (EDT)

girlchef -:- It Worked! Mon, Aug 24, 1998 at 08:45:28 (EDT)
girlchef -:- Re: It Worked!<##>Follow-up to 12:30 Live Segment Sat, Aug 29, 1998 at 07:18:33 (EDT)

MLoRusso -:- Chef Northern N.J. Sun, Aug 23, 1998 at 10:31:24 (EDT)
Charles Legalos -:- Business for Sale Thurs, Aug 20, 1998 at 18:40:11 (EDT)
PAULA TRAVLNPAN -:- Re: Business for Sale<##>Re: Business for Sale Tues, Aug 25, 1998 at 00:23:25 (EDT)

girlchef -:- It's that time of the year Wed, Aug 19, 1998 at 10:39:00 (EDT)
girlchef -:- I'm gonna be on TV! Sat, Aug 15, 1998 at 07:16:12 (EDT)
JChef -:- Re: I'm gonna be on TV! <##>Re: I'm gonna be on TV! Sat, Aug 15, 1998 at 09:23:56 (EDT)

TravlnPan -:- Re: I'm gonna be on TV! <##>Re: I'm gonna be on TV! Sun, Aug 16, 1998 at 20:22:06 (EDT)

Janet -:- Canadian Student Reasearching PC 's Tues, Aug 11, 1998 at 21:13:44 (EDT)
girlchef -:- Speedy Side Dishes Mon, Aug 10, 1998 at 09:46:31 (EDT)
KW -:- Re: Speedy Side Dishes <##>Re: Speedy Side Dishes Mon, Aug 10, 1998 at 10:49:08 (EDT)
KW -:- Re: Re: Speedy Side Dishes <##>Re: Speedy Side Dishes Mon, Aug 10, 1998 at 15:30:58 (EDT)

chef larue -:- Re: Speedy Side Dishes <##>Re: Speedy Side Dishes Mon, Sep 14, 1998 at 01:28:30 (EDT)

girlchef -:- Publicity for local pc Mon, Aug 10, 1998 at 08:07:37 (EDT)
Neil F. Sherman -:- Food Purveyors Sat, Aug 08, 1998 at 10:28:24 (EDT)
Judi E. -:- Marketing Sat, Aug 08, 1998 at 09:06:47 (EDT)
Neil Sherman -:- Re: Marketing <##>Re: Marketing Sat, Aug 08, 1998 at 10:23:13 (EDT)

Perrine -:- License Fri, Aug 07, 1998 at 16:45:42 (EDT)
girlchef -:- It happens all the time Thurs, Aug 06, 1998 at 17:33:42 (EDT)
Candy -:- Re: It happens all the time <##>Re: It happens all the time Thurs, Aug 06, 1998 at 22:11:10 (EDT)
girlchef -:- Re: Re: It happens all the time <##>Re: It happens all the time Fri, Aug 07, 1998 at 08:50:01 (EDT)

RJ -:- placemnet/job search gencies Wed, Aug 05, 1998 at 22:16:54 (EDT)

Date: Wed, Sep 02, 1998 at 11:41:27 (EDT)
Poster: Masterchef <##> Mastchef@aol.com
To: personLchef KW
Subject: Re: Re: Local Media Coverage <##>Re: Local Media Coverage
Message:
You say you are charging $260 for 16 meals. Are these entrees or what. What is your food cost as a percentage per meal. Are you makeing a profit on each meal or package of 16? I don't see how you can. Pelase explin. Do you have any experience with 'vacuum pack' freezing? THANKS. KW My meals include entree, starch, and veg and sauce for each one.it equals to 16.25 a meal. I do not work in the clients home, I have a custom kitchen and I am able to buy in bulk.Buying is the critical issue, its not what you charge its what you pay for entrees etc.I sold food for three years and i can shop up to five distributiors for the lowest price.I do not buy food at the grocery store. My Food cost varies from 15-35% but it averages out to about 25% I had no experience freezing food until this business I just tested products to see which ones were best and designed my menu around them. Your menu design is critical to food cost You must have low cost items, medium cost items, and then some high cost items but in the package it will average out.You may make more on a package that contains more chicken entrees than a package that contains more Beef, Lamb, Veal. But in the end it will all average out.
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Date: Tues, Sep 01, 1998 at 16:28:25 (EDT)
Poster: personLchef KW <##> personLchf@aol.com
To: Masterchef
Subject: Re: Local Media Coverage <##>Re: Local Media Coverage
Message:
You say you are charging $260 for 16 meals. Are these entrees or what. What is your food cost as a percentage per meal. Are you makeing a profit on each meal or package of 16? I don't see how you can. Please explain. Do you have any experience with "vacuum pack" freezing? THANKS. KW
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Date: Tues, Sep 01, 1998 at 10:22:50 (EDT)
Poster: girlchef <##>
To: Candy
Subject: Re: Your Kitchen Companion<##>Light Dawns in Empty Valley!
Message:
Ohhhhhhhhhhhhhhhh! I get it! Ok, I am not really that dim-witted! It wasn't a 3rd association, rather one member of the other association. Sharon.......(song mode) I can see clearly now....(/song mode) but still laughing
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Date: Tues, Sep 01, 1998 at 08:49:28 (EDT)
Poster: elisabeth <##> langmacke@aol.com
To: Culinary Chameleon
Subject: Re: Single Clients <##>Re: Single Clients
Message:
I divide the entrees and put in two containers. So, the client has fewer left overs to contned with; less waste.
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Date: Sat, Aug 29, 1998 at 07:18:33 (EDT)
Poster: girlchef <##>
To: everyone
Subject: Re: It Worked!<##>Follow-up to 12:30 Live Segment
Message:
A late breaking news story of local interest bumped me from the full 1/2 hour segment, but I did get a 10 minute spot which was taped for rebroadcast on Wednesday. I was way over-prepared, but all that food and equipment made for an impressive set! Do you know how fast 10 minutes goes by? Whew! While the cameras were rolling, the male half of the interview team asked me questions about once (or twice) a month cooking. During that moment I was finishing up a beef-fried rice. Then we moved on to quickly talking about making the shopping list. Finally we showed containers and reheating labels and that was it! He said "If this seems like too much work for you (the viewer) you can hire your own Personal Chef. This service used to be reserved for the rich, but now it is affordable. I think I might hire Sharon." After it was all over, I gave the finished beef-fried rice and apricot chicken to the 2 hosts of the show. I left the recipes, which I had done with my computer on note cards, with the producer. When I watched the show on Wed. I noticed that they put up a "Compliments of the Chef" on the screen with a mailing address for the station for people who might want the recipes. I didn't get any calls from this, but people have told me they saw the show or knew people who saw it. I imagine it will help me in the future, but I wish the station's switchboard had lit up like a Christmas Tree. Cheers, Sharon.....off to do a catering!
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Date: Sat, Aug 29, 1998 at 07:07:46 (EDT)
Poster: girlchef <##>
To: Culinary Chameleon
Subject: Re: Single Clients<##>Re: Single Clients
Message:
I don't really know if this is do-able or not (well, in my mind it is, but in real life -shrug-): Sell the same menu to one of your client's friends, produce it in one of their kitchens, and package it appropriately for each. Have the friend come by to pick it up (or deliver it). You could get the original client to help you sell the idea to one (or more) of his/her friends but offering a small discount or an extra of some type. Just a thought! Sharon
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Date: Fri, Aug 28, 1998 at 22:13:45 (EDT)
Poster: Mastchef <##> Mastchef@aol.com
To: girlchef
Subject: Re: Re: Local Media Coverage<##>Re: Local Media Coverage
Message:
I went to them and ask him to research the industry and he did, that was all
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Date: Fri, Aug 28, 1998 at 19:23:18 (EDT)
Poster: Culinary Chameleon <##> threedog@viaccess.net
To: Everyone
Subject: Single Clients
Message:
I seem to have more single clients than anything else. I'm finding it difficult to make a profit by preparing single portions. Does anyone know a good way around this? The Culinary Chameleon
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Date: Fri, Aug 28, 1998 at 19:17:48 (EDT)
Poster: Barbara S. <##> BPSnook@mindspring.com
To: Everyone
Subject: Getting started
Message:
Hi, everyone. I am ordering my training package this week, and have done a lot of investigation with local authorities, insurance brokers, etc. My local Environmental Health Agency tells me I cannot even bring my own knives to a client's home without a full food service license. Any advice or input? Thanks! (Not discouraged!)
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Date: Fri, Aug 28, 1998 at 10:18:46 (EDT)
Poster: Candy <##> ChefCandy1@aol.com
To: Chef On The Go
Subject: Re: Liability Insurance <##>Re: Liability Insurance
Message:
Has anyone gotten any word on the Liability Insurance for Personal Chefs? I know they will be coming out with our own category of insurance soon, and I was wondering if there was any news. Hi, Mary Yes, our insurance broker tells us that national insurance for our association is imminent, and I expect it will be available shortly. I'll keep you posted.
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Date: Fri, Aug 28, 1998 at 09:10:37 (EDT)
Poster: Chef On The Go <##> mchurillo@compuserve.com
To: Everyone
Subject: Liability Insurance
Message:
Has anyone gotten any word on the Liability Insurance for Personal Chefs? I know they will be coming out with our own category of insurance soon, and I was wondering if there was any news.
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Date: Fri, Aug 28, 1998 at 09:05:52 (EDT)
Poster: girlchef <##>
To: Masterchef
Subject: Re: Local Media Coverage<##>Re: Local Media Coverage
Message:
Why to go! Great article. And Candy is mentioned more than you-know-who! Did you inspire that article, or did they come looking for you? Cheers, Sharon
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Date: Thurs, Aug 27, 1998 at 20:41:35 (EDT)
Poster: Masterchef <##> Mastchef
To: Everyone
Subject: Local Media Coverage
Message:
If anyone is interested in reading a local article about PC business Go to www.creativeloafing.com Look under Newsstand and click on Greenville SC
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Date: Tues, Aug 25, 1998 at 00:23:25 (EDT)
Poster: PAULA TRAVLNPAN <##> TRAVLNPAN@AOL.COM
To: Charles Legalos
Subject: Re: Business for Sale<##>Re: Business for Sale
Message:
CHARLES WE SPOKE ON THE PHONE RECENTLY........WHAT MADE YOU CHANGE YOUR MIND?? PLEASE CALL ME AT (603) 890-1075...... WOULD LOVE TO HERR FROM YOU AGAIN ....... PAULA (TRAVELING PAN) SALEM, NH 603-890-1073
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Date: Mon, Aug 24, 1998 at 08:45:28 (EDT)
Poster: girlchef <##>
To: Candy & Everyone
Subject: It Worked!
Message:
I was so inspired by the news interview at the end of the "Day in the Life..." tape, that I called our local NBC affiliate and spoke with the producer of a show called 12:30 Live. I told him about the emergence of this "new industry" call the Personal Chef Service. At first, he was leery because he didn't want me to have a 1/2 hour advertisement for myself! I told him, no, no, I want to help promote all the personal chefs in the area. Then he told me that his perception was that pcs are too expensive. I laughed and thanked him for falling into my trap, and proceeded to de-mystify the costs for him. I also sent, well actually hand delivered, articles from the web (Entreprenaur magazine and other newspaper pieces), which convinced him! To make a long story short, I am scheduled today to appear on the show talking about "once-a-month" cooking and at the end I am allowed to say, "Of course, if all this cooking or any cooking seems like too much work, I have a personal chef company, etc." I have six recipes - 3 already done, 3 to do on air, and tips for setting up the kitchen, organizing recipes and shopping lists, etc. Just for the record, I did call two other pcs in this area and left voice mails for them wondering if they would like to be involved in this show, but you know, they never called me back. I emailed them as well, but with no reply. It is too bad, really, because I am willing to share leads and such. There are only so many hours in the day and days in the week, so it seems to me that 3 pc still couldn't handle all the business. This show can benefit all of us! I'll report back with the results of the show! Candy, thanks soooooooo much for your inspiration! I can't wait to meet you Sept 19th. Bon appetite! Sharon
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Date: Sun, Aug 23, 1998 at 10:31:24 (EDT)
Poster: MLoRusso <##> jjlorus@AOL.com
To: Everyone
Subject: Chef Northern N.J.
Message:
Looking for qualified personal chef servicing Northern N.J., Bergen County
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Date: Thurs, Aug 20, 1998 at 18:40:11 (EDT)
Poster: Charles Legalos <##> charleslegalos@sprintmail.com
To: Everyone
Subject: Business for Sale
Message:
Rapidly growing, well-established personal chef business for sale. Clients in Western Mass, Eastern Mass and Southern New Hampshire. Selling price $900 per active client at time of sale. Equipment available for purchase if needed. Call 1 800 375-4838 of email at charleslegalos@sprintmail.com if interested.
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Date: Wed, Aug 19, 1998 at 10:39:00 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: It's that time of the year
Message:
In most cities and towns charitable organizations are planning events for the upcoming holiday season. And YOU, dear Personal Chef, can get in on it, too. Call the Junior League and others like it to find out what they are doing for fund raisers for the holidays. For little money you can market yourself to the right clientel. Think Bang for the Buck! Sharon
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Date: Sun, Aug 16, 1998 at 20:22:06 (EDT)
Poster: TravlnPan <##> BRTHVSHN@AOL.COM
To: girlchef
Subject: Re: I'm gonna be on TV! <##>Re: I'm gonna be on TV!
Message:
CONGRATULATIONS from Paula at Travelling Pan ......I am just starting out . Hope to be as successful as you are soon.....GOOD LUCK ....and happy cooking!!! Paula
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Date: Sat, Aug 15, 1998 at 09:23:56 (EDT)
Poster: JChef <##> jsail@wilmington.net
To: girlchef
Subject: Re: I'm gonna be on TV! <##>Re: I'm gonna be on TV!
Message:
Congratulations! Sounds like a lot of fun!
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Date: Sat, Aug 15, 1998 at 07:16:12 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: I'm gonna be on TV!
Message:
Well, today's the day! Central PA's Public tv station, WITF, is having a membership drive and cooking marathon called "I is for Italian". There are 5 of us who will be cooking in 10 minute live segments over the course of the day. It is going to be a blast! I am the only "professional" chef, so they asked me to also be prepared with a second recipe in case someone can't do their 20 minutes. Whne the station approached me about doing the show, they asked me if I knew anyone else who might like to play, so I got my friend Phil involved. Phil is a DJ on WJTL Christian Radio and he loves to cook. Sometimes he cooks on his radio show at night! I didn't realize the bonus of inviting him - he talked about the tv show all week on his radio show. There will be many local people(and potential pc clients) watching! Stay tuned for the report! Cheers, Sharon
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Date: Tues, Aug 11, 1998 at 21:13:44 (EDT)
Poster: Janet <##> missiondesign@hotmail.com
To: Everyone
Subject: Canadian Student Reasearching PC 's
Message:
Hi! My name is Janet(the Canadian student) and my fiance is Nick (the Swiss chef). Currently, I am enrolled in several business classes and the two of us are researching the amazing opportunity of becoming a PC. Apparently this profession hasn't hit Canada with the same force as the US (since I can only find 2 Canadian contacts)so... I thought I'd see if any of you experts had some answers to my plethora of questions! Please note these questions are written for my thesis and hopefully to help start up our business in the future. What type of obstacles did you encounter starting up your business? What type of stategy did you use to tap into your market? Do you focus mostly on one market/demographic? Other than the power of 'word of mouth'what method of advertising works best for you? Do you require liability insurance as a safe guard? How many clients did you have before becoming a 'full time'PC? Did part time'' interfere with your work? Thanks for taking the time to read through this. If you have any type of info, links or feed back I would greatly appreciate it. Janet
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Date: Mon, Aug 10, 1998 at 15:30:58 (EDT)
Poster: KW <##> personLchf
To: KW
Subject: Re: Re: Speedy Side Dishes <##>Re: Speedy Side Dishes
Message:
It's site - not sit - like du!
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Date: Mon, Aug 10, 1998 at 10:49:08 (EDT)
Poster: KW <##> personLchf
To: girlchef
Subject: Re: Speedy Side Dishes <##>Re: Speedy Side Dishes
Message:
This is one of the better sit's on the net. I found it about a year ago. However you can't get there with the address you gave out-at least on AOL. Try www.miningco.com This is a multi-sit address. Go to the letter "b" and then scroll down to "busycooks" and save as bookmark.
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Date: Mon, Aug 10, 1998 at 09:46:31 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: Speedy Side Dishes
Message:
Hi again. I get a newsletter from BusyCooks at the MiningCo. This week the special is about Speedy Side Dishes: www.busycooks.miningco.com/library/weekly/aa081098.htm Be sure to look under Freezer Assets, too. Have a great day. Sharon.....I have *got* to get off the computer.
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Date: Mon, Aug 10, 1998 at 08:07:37 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: Publicity for local pc
Message:
In yesterday's paper (Sunday), the Style section had a nearly full page article, with recipes, about a personal chef who lives in this area. It was a great article, full of detail about the personal attention given to the client's nutritional desires. It was a great thing to read. I didn't even care that it wasn't about me (I have been after the newspaper to run a pc article for over a year, but they weren't going to do it if it was about me. I am in the paper too much, they say!) because I can look at the facts that say: One person can only cook for so many people in a weeks time. The fact that the words Personal Chef Service appeared in the newspaper can only do good things for the industry in our area. The article can only give credibility to the work I have done here to get people familiar with the idea. You might try writing a press release about your service and submit it to your local newspaper. It can't hurt and the worse thing that can happen is that they won't print it. Happy marketing, Sharon
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Date: Sat, Aug 08, 1998 at 10:28:24 (EDT)
Poster: Neil F. Sherman <##> PrivDin@aol.com
To: Everyone
Subject: Food Purveyors
Message:
I'm putting together a list of web sites on excellent food purveyors. Read about www. fromages.com which ships unpasturezid french cheeses. The site is excellent. And I'm beginnning to do research on other such high end food purveyors. Anybody with other such wide sites?
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Date: Sat, Aug 08, 1998 at 10:23:13 (EDT)
Poster: Neil Sherman <##> PrivDin@aol.com
To: Judi E.
Subject: Re: Marketing <##>Re: Marketing
Message:
I recently started a PC service in the N.W. suburbs of Pittsburgh, Pa. I've advertised in a few local papers, joined two local chambers and have been attending various networking events. Despite all my efforts, I have only had a few clients. Could any of you experienced PC'S please share some of you marketing strategies? I would appreciate any suggestions. You're shotgunning. Go to the Chambers and talk to their membership person about getting mailing labels or advise on who may be interested in your service. See if you can't do some charitable work that will gain you access to people & markets. Create a profile of the kind of customer you want. I'm using a direct marketing approach and talking to contacts who can give me contacts. Be happy to talk to you further about other marketing ideas. I'd stay away from print media for a while, since ur starting out. Get friends to introduce you to friends.
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Date: Sat, Aug 08, 1998 at 09:06:47 (EDT)
Poster: Judi E. <##> cooknrun@aol.com
To: Everyone
Subject: Marketing
Message:
I recently started a PC service in the N.W. suburbs of Pittsburgh, Pa. I've advertised in a few local papers, joined two local chambers and have been attending various networking events. Despite all my efforts, I have only had a few clients. Could any of you experienced PC'S please share some of you marketing strategies? I would appreciate any suggestions.
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Date: Fri, Aug 07, 1998 at 16:45:42 (EDT)
Poster: Perrine <##> perrinedekorsak@mailcity.com
To: Everyone
Subject: License
Message:
Could you tell me if there's an official license in the catering business and how to get it
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Date: Fri, Aug 07, 1998 at 08:50:01 (EDT)
Poster: girlchef <##>
To: Candy
Subject: Re: Re: It happens all the time <##>Re: It happens all the time
Message:
Thanks for the encouraging words! In truth, I don't care if I get this particular client back. She just made everything so hard. She told me a couple of times that she wanted me to cook things that she herself couldn't cook, but then asked for meatloaf and complained about some of the gourmet things I made at her request. Billy Crystal would call her "high maintenance". Sharon........thanks for the article!
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Date: Thurs, Aug 06, 1998 at 22:11:10 (EDT)
Poster: Candy <##> ChefCandy1@aol.com
To: girlchef
Subject: Re: It happens all the time <##>Re: It happens all the time
Message:
Does this happen to you? I hadn't heard from a client since they came back from vacation. The Mrs. called me this afternoon to tell me that she has begun cooking again because my cooking inspired her to see what she could make. Sharon........knows they don't mean it in a *bad* way!LOL! I have had that happen, and once I stopped laughing I told myself that her new found culinary zeal probably wouldn't last - and guess what - It Didn't! She was back and most appreciative of the service after having attempted to duplicate the results with her already busy schedule. She's been a client for 4 years now. I love it!
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Date: Thurs, Aug 06, 1998 at 17:33:42 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: It happens all the time
Message:
Does this happen to you? I hadn't heard from a client since they came back from vacation. The Mrs. called me this afternoon to tell me that she has begun cooking again because my cooking inspired her to see what she could make. Sharon........knows they don't mean it in a *bad* way!LOL!
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Date: Wed, Aug 05, 1998 at 22:16:54 (EDT)
Poster: RJ <##> tjg@flash.net
To: Everyone
Subject: placemnet/job search gencies
Message:
Hi! San Francisco Bay Area personal chef looking for job search firm or agencies to pursue new situation. Any leads? Thanks
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Date: Wed, Aug 05, 1998 at 16:11:12 (EDT)
Poster: Ronaele <##> kgray@alltel.net
To: Everyone
Subject: Jelly Recipe
Message:
Hi all, I need your help! I was hoping someone out there had a recipe for jelly that is made with wine. I used to have the recipe and now can't find it. Any help would be great. Thanks!
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