American Personal Chef Institute
Open Forum September 98 Archive

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Homemade Cuisine -:- Trade Associations Fri, Sep 25, 1998 at 06:17:20 (EDT)
Kate -:- Re: Trade Associations<##>Re: Trade Associations Sat, Sep 26, 1998 at 10:34:06 (EDT)

Italy -:- Need chef in Florida Thurs, Sep 24, 1998 at 12:41:44 (EDT)
Jeff -:- Risky Venture? Thurs, Sep 24, 1998 at 11:17:47 (EDT)
Leslie -:- Re: Risky Venture? <##>Re: Risky Venture? Fri, Sep 25, 1998 at 09:56:31 (EDT)
Dave -:- Re: Re: Risky Venture? <##>Re: Risky Venture? Fri, Sep 25, 1998 at 12:00:31 (EDT)

girlchef -:- Re: Re: Risky Venture? <##>Re: Risky Venture? Fri, Sep 25, 1998 at 14:51:51 (EDT)

Jori -:- Re: Risky Venture? <##>Re: Risky Venture? Mon, Sep 28, 1998 at 17:50:41 (EDT)
Candy -:- Re: Re: Risky Venture? <##>Re: Risky Venture? Mon, Sep 28, 1998 at 20:53:56 (EDT)

JoAnne -:- NYC seminar Wed, Sep 23, 1998 at 21:05:06 (EDT)
Lisa -:- freezer containers Tues, Sep 22, 1998 at 21:44:59 (EDT)
Chef Tony -:- Re: freezer containers<##>Re: freezer containers Thurs, Oct 08, 1998 at 10:16:38 (EDT)

Chef Tony -:- Re: freezer containers<##>Re: freezer containers Thurs, Oct 08, 1998 at 10:16:44 (EDT)

Jenny -:- I'd like to hire a Personal Chef Tues, Sep 22, 1998 at 18:44:34 (EDT)
Candy -:- Re: I'd like to hire a Personal Chef <##>Re: I'd like to hire a Personal Chef Tues, Sep 22, 1998 at 19:59:11 (EDT)

Candy -:- Message to Jeff Tues, Sep 22, 1998 at 18:18:49 (EDT)
PS -:- What about small amounts? Tues, Sep 22, 1998 at 16:10:49 (EDT)
Maggie -:- Clipart Tues, Sep 22, 1998 at 14:17:27 (EDT)
girlchef -:- Re: Clipart<##>Re: Clipart Tues, Sep 22, 1998 at 19:28:29 (EDT)

Webmaster -:- Re: Clipart<##>Re: Clipart Thurs, Sep 24, 1998 at 12:50:02 (EDT)

girlchef -:- Re: Clipart<##>Re: Clipart Sat, Sep 26, 1998 at 19:36:42 (EDT)

Melinda -:- Hi...I'm new here! Tues, Sep 22, 1998 at 01:33:43 (EDT)
Melinda -:- A great stock resource Tues, Sep 22, 1998 at 01:29:42 (EDT)
Melinda -:- Re: A great stock resource<##>Re: A great stock resource Tues, Sep 22, 1998 at 01:38:06 (EDT)
Melinda -:- Re: Re: A great stock resource<##>Re: A great stock resource Tues, Sep 22, 1998 at 01:39:22 (EDT)

Melinda -:- A great spice resource Tues, Sep 22, 1998 at 01:27:56 (EDT)
Candy -:- Re: A great spice resource <##>Re: A great spice resource Tues, Sep 22, 1998 at 10:38:43 (EDT)

Lisa -:- pricing,insurance & taxes Mon, Sep 21, 1998 at 22:24:09 (EDT)
girlchef -:- Something fun for a newsletter Mon, Sep 21, 1998 at 10:20:05 (EDT)
Jennifer O. -:- cooking at home Sun, Sep 20, 1998 at 17:43:50 (EDT)
Kate -:- Re: cooking at home<##>Re: cooking at home Sun, Sep 20, 1998 at 23:49:56 (EDT)
Jennifer O. -:- Re: Re: cooking at home<##>Re: cooking at home Tues, Sep 22, 1998 at 07:53:55 (EDT)
Kate -:- Re: Re: Re: cooking at home<##>Re: cooking at home Tues, Sep 22, 1998 at 17:48:05 (EDT)
Candy -:- Re: Re: Re: Re: cooking at home<##>Re: cooking at home Tues, Sep 22, 1998 at 18:30:48 (EDT)

Homemade Cuisine -:- Re: cooking at home <##>Re: cooking at home Tues, Sep 22, 1998 at 19:16:34 (EDT)

girlchef -:- First NYC Seminar Report! Sun, Sep 20, 1998 at 17:21:10 (EDT)
Kate -:- Re: First NYC Seminar Report!<##>Re: First NYC Seminar Report! Sun, Sep 20, 1998 at 23:55:03 (EDT)

Lulu -:- Re: First NYC Seminar Report! <##>Re: First NYC Seminar Report! Mon, Sep 21, 1998 at 05:46:05 (EDT)

Kate -:- Thanks again! Thurs, Sep 17, 1998 at 16:37:52 (EDT)
Homemade Cuisine -:- Re: Thanks again! <##>Re: Thanks again! Thurs, Sep 17, 1998 at 21:49:25 (EDT)
Kate -:- Re: Re: Thanks again! <##>Re: Thanks again! Thurs, Sep 17, 1998 at 23:37:19 (EDT)

Kate -:- Another Question Wed, Sep 16, 1998 at 22:33:15 (EDT)
Candy -:- Re: Another Question <##>Re: Another Question Thurs, Sep 17, 1998 at 10:53:29 (EDT)
girlchef -:- Re: Re: Another Question <##>Re: Another Question Thurs, Sep 17, 1998 at 13:34:53 (EDT)

Kate -:- Friendly site Wed, Sep 16, 1998 at 14:42:35 (EDT)
Candy -:- Re: Friendly site <##>Re: Friendly site Wed, Sep 16, 1998 at 17:56:32 (EDT)

Marie -:- Re: Friendly site <##>Re: Friendly site Sun, Sep 20, 1998 at 02:20:36 (EDT)
Candy -:- Re: Re: Friendly site <##>Re: Friendly site Sun, Sep 20, 1998 at 16:55:19 (EDT)

Candy -:- Re: Re: Friendly site <##>Re: Friendly site Tues, Sep 22, 1998 at 10:57:03 (EDT)

CM -:- recipe/testing & startup Sun, Sep 13, 1998 at 22:29:03 (EDT)
girlchef -:- Re: recipe/testing & startup<##>Re: recipe/testing & startup Mon, Sep 14, 1998 at 13:26:35 (EDT)
Lauriemeal@aol.com -:- Re: Re: recipe/testing & startup<##>Re: recipe/testing & startup Thurs, Sep 17, 1998 at 17:38:00 (EDT)
girlchef -:- Re: Re: Re: recipe/testing & startup<##>Re: recipe/testing & startup Thurs, Sep 17, 1998 at 21:20:19 (EDT)
girlchef -:- Re: Re: Re: Re: recipe/testing & startup<##>How to make these URLs usable Mon, Sep 21, 1998 at 08:19:11 (EDT)
PS -:- Re: Re: Re: Re: Re: recipe/testing & startup<##>Re: How to make these URLs usable Tues, Sep 22, 1998 at 21:18:12 (EDT)

matt sazymanski -:- questions on PCing Thurs, Sep 10, 1998 at 17:30:09 (EDT)
Candy -:- Re: questions on PCing <##>Re: questions on PCing Thurs, Sep 10, 1998 at 20:35:10 (EDT)

girlchef -:- Do you sell gift certificates? Thurs, Sep 10, 1998 at 12:17:12 (EDT)
alfatangelo -:- Re: Do you sell gift certificates? <##>Re: Do you sell gift certificates? Sun, Sep 13, 1998 at 12:49:33 (EDT)
girlchef -:- Re: Re: Do you sell gift certificates? <##>Re: Do you sell gift certificates? Sun, Sep 13, 1998 at 13:33:46 (EDT)

Candy Wallace -:- Happy Labor Day! Sat, Sep 05, 1998 at 11:59:25 (EDT)
girlchef -:- Your Kitchen Companion Tues, Sep 01, 1998 at 10:12:43 (EDT)
girlchef -:- Re: Your Kitchen Companion<##>Light Dawns in Empty Valley! Tues, Sep 01, 1998 at 10:22:50 (EDT)


Date: Mon, Sep 28, 1998 at 20:53:56 (EDT)
Poster: Candy <##> chefCandy@personalchef.com
To: Jori
Subject: Re: Re: Risky Venture? <##>Re: Risky Venture?
Message:
Jeff Sounds like we are in sort of the same situation except I decided already to take the plunge. My full time job was eliminated in June of this year. I had been considering Personal Chef already because I feel it is just such a great concept. I have been working a part-time job since then, and starting up my personal chef business - it's been a very slow start for me! However, I have not really put any significant $$ into advertising - so, you get what you pay for!! Anyway, although we are still feeling the financial pinch, i am still hopeful and optimistic that personal cheffing will be a success for me and a valuable service in my area. I really believe personal chefs are a part of America's future eating habits! Good luck Jori Hi,Jori I'm sending you an e-mail about forwarding the action for you so that you don't have to spend major advertising $$$. Call me when you've had a chance to read it. Candy
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Date: Mon, Sep 28, 1998 at 17:50:41 (EDT)
Poster: Jori <##> jsail@wilmington.net
To: Jeff
Subject: Re: Risky Venture? <##>Re: Risky Venture?
Message:
Jeff Sounds like we are in sort of the same situation except I decided already to take the plunge. My full time job was eliminated in June of this year. I had been considering Personal Chef already because I feel it is just such a great concept. I have been working a part-time job since then, and starting up my personal chef business - it's been a very slow start for me! However, I have not really put any significant $$ into advertising - so, you get what you pay for!! Anyway, although we are still feeling the financial pinch, i am still hopeful and optimistic that personal cheffing will be a success for me and a valuable service in my area. I really believe personal chefs are a part of America's future eating habits! Good luck Jori
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Date: Mon, Sep 28, 1998 at 10:52:32 (EDT)
Poster: girlchef <##>
To: Chef David
Subject: Re: PC Blues<##>Re: PC Blues
Message:
Hi David! I was a private chef in a private home, too. It was great, the pay was fabulous! I wouldn't mind doing it again, either. Being a personal chef is better, though, because one does not have to get involved with the family dynamics. Know what I mean? Read all the posts here and you will get an introduction to how the personal chef business operates. Then sign up with APCI and you will be able to hit the ground running! Look foward to hearing more from you as you join us in the personal chef industry. Feel free to email me directly! Sharon
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Date: Sun, Sep 27, 1998 at 21:30:29 (EDT)
Poster: Chef David <##> Ctccok7948
To: Everyone
Subject: PC Blues
Message:
I'm looking for mentoring as a PC. I've worked as a chef in private homes and desire to expand in having several clients. Do others have sous to prep and wash dishes? I was paid by the hour and client paid for the food. What is your experience?
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Date: Sat, Sep 26, 1998 at 19:36:42 (EDT)
Poster: girlchef <##>
To: Maggie
Subject: Re: Clipart<##>Re: Clipart
Message:
That MicroSoft Clipart Gallery is up and running again. They had it down for maintenance for a couple of days, I guess. You can download clipart right to your hard drive from there. Just wanted you to know! Sharon
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Date: Sat, Sep 26, 1998 at 19:08:45 (EDT)
Poster: girlchef <##>
To: Marlae
Subject: Re: Re: Re: starting up a business<##>Re: starting up a business
Message:
That's the beauty of it, you don't have to be trained. I know that Lulu and Joanne (who I met at the seminar) haven't gone to school. You sell yourself by the service you have to offer. You know, a "what can you do to buy yourself some time?" take. The answer to that question is "hire a personal chef". Take some time to surf the web using "personal chef" (leave in the quotes) as the search term. Read the other pages out there and get a feel for how others are marketing themselves. By the way, the link below is for the article by Entrepreneur Magazine about pc-ing and it's future into the millenium. http://www.entrepreneurmag.com/magentre/whatshot.html Happy Cheffing! Sharon
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Date: Sat, Sep 26, 1998 at 18:13:37 (EDT)
Poster: Marlae <##> rfry@socplas.org
To: girlchef
Subject: Re: Re: starting up a business<##>Re: starting up a business
Message:
Hi Marlae, Welcome to the forum! You wrote: (1) As a full-time+ working mother of two, I certainly appreciate the value of a good home-cooked meal on weeknights. I often buy grocery store convenience foods so I don't have to cook. I certainly see the market appeal of a personal chef for all those too-tired to cook Moms and Dads out there. However, I'm wondering if it's 'hard to sell' the idea of a personal chef coming into one's home to cook. It seems sort of an invasion of privacy. Is that a sticking point with trying to sell this service? It has been my experience that people value the 'at-home' service more often than not. People who are the most likely to hire Personal Chefs frequently have people to come in to clean their houses, so there isn't much difference there. (2) I noticed that some personal chefs take their cookery and pots with them to the homes. Is this the norm? If so, how much does it cost to invest in good pots and pans. If I started this type of business, I certainly wouldn't think of using my old, worn out pots and pans. It is more efficient to take your own equipment with you, that way you know what you have to work with. Calphalon has specials all the time, whose proceeds benefit SOS (feeding the homeless). For example, I bought a sautee pan for $29.00. Most of what I have has been purchased in that way. And I have a goodly number of pots and pans! Check out the outlets in your area, or keep an eye out for special sales. Often kitchenware shops know what pieces of Calphalon will be offered in the SOS promotion months before they actually make it to market. (3) Does a personal chef have just one client a day or does s/he have more than one. I'm assuming that if you have more than one, you would go to a client's home and cook the meal, then leave the meal in the refrigerator or freezer for the client to reheat when s/he comes home. And if you have a second client in one day, you could cook at around the time they are expected home and there would be no need for freezing/refrigeration. It takes most of the day to prepare food for one client, depending, of course, on the amount of entrees you are making. We generally aren't cooking just 'a meal', rather 3 to 5 meals in one day, in portions of 2 or more. All of that food is placed in the fridge for the client. Then the client decides what to freeze. (4) I saw in one of the e-mails that the business [sales] ranges from $35,000 to $60,000 per year. What are the costs? I.e, what kind of income could I expect the first year, second year, etc... I'm thinking about starting a business, and I anticipate making a less than I do now (working full-time+) - about $60,000 a year, but I'd like to know how much less to expect. Start-up costs are extremely low, especially if you have a computer and can generate your own marketing materials from some software like Publisher or the others that our dear, dear webmaster Dennis wrote about. Income can range from $30,000 to $100,000 a year, but it depends on how many people you cook for, how many clients are steady, and a few other variables. It is up to you to decide how much/often you want to work. The best thing to do is to join us in the APCI and get the seminar under your belt. You can begin building clients right away once you understand the ins and outs of the Personal Chef Business. The benefit of joining APCI is that Candy has already worked out the nuances of production and you do not have to spend one sleepless night trying to figure out anything!! (like I did for 3 years :-) ) Please feel free to email me directly for any further information. Happy Cheffing! Sharon Thanks for the information! One more question. How do you sell yourself if you have no "chefing" experience other than what I cook at home for my family and parties. In other words, I have now culinary school degree under my belt, and no "professional" experience. Just a thought. Marlae.
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Date: Sat, Sep 26, 1998 at 10:34:06 (EDT)
Poster: Kate <##> tuka@triton.net
To: Homemade Cuisine
Subject: Re: Trade Associations<##>Re: Trade Associations
Message:
At the restuarant that I last work in, in Detroit we belonged to the trade organization and it was most helpful to us in trading services. Kate.
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Date: Sat, Sep 26, 1998 at 01:04:33 (EDT)
Poster: Alli Negro Forno <##> merwin@wco.com
To: girlchef
Subject: Re: Networking<##>Re: Placement
Message:
As per discussing, Currrent: I wish to inquire as to your level of expertise to assume a position on my staff, possible. Time frame not this but next June. Thank you
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Date: Fri, Sep 25, 1998 at 16:45:21 (EDT)
Poster: David MacKay <##>
To: Pete
Subject: Re: Re: Re: Re: Networking<##>Re: Networking
Message:
You say: Letís get on with the business of improving the Personal Chef Industry. Okay then, champ, let's do it. Here's your chance to improve the industry. Belly up to the bar with the big girls. I guess if I talked to you on Monday and it is now Friday I haven't received one, not one reply to my emails, someone is trying to blow smoke. It's not me. This is an instant communication society and if you gave the word to your folks they would have responded to my invitation to come out and play by now, right? (or maybe your word doesn't carry any weight....) My post wasn't negative. It was merely a statement of the facts. In a private email you say: ps. You've had your one shot. Lowlife is as lowlife does. If you want to push it, just say so! I love to win! I write that as public record for the documentation. Now, to avoid any real negative things, I will take the rest of what I have to say to a private email. Sharon.......got a client today! I'm unclear about 'in a private mail'. Are you quoting Mr. MacKay with the following statement offline? 'ps. You've had your one shot. Lowlife is as lowlife does. If you want to push it, just say so! I love to win!' What is this? A nice, polished businessman to the public AND a brawling, angry bad guy in the 'back room'. Thanks for the exposure, Sharon. I am now very clear about my decision on who to associate with. Pete, I try to keep my differences with an individual private and one on one. If that person chooses to go public in an attempt to discredit me, I will in fact take them to task and will air everything in public. I don't do or say anything that I wouldn't want the world to know about. I don't hide and I won't let lies/untruths go unanswered. "The truth shall set you free!"
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Date: Fri, Sep 25, 1998 at 16:36:34 (EDT)
Poster: David MacKay <##> dmackay@uspca.com
To: girlchef
Subject: Re: Re: Re: Networking<##>Re: Networking
Message:
You say: Letís get on with the business of improving the Personal Chef Industry. Okay then, champ, let's do it. Here's your chance to improve the industry. Belly up to the bar with the big girls. I guess if I talked to you on Monday and it is now Friday I haven't received one, not one reply to my emails, someone is trying to blow smoke. It's not me. This is an instant communication society and if you gave the word to your folks they would have responded to my invitation to come out and play by now, right? (or maybe your word doesn't carry any weight....) My post wasn't negative. It was merely a statement of the facts. In a private email you say: ps. You've had your one shot. Lowlife is as lowlife does. If you want to push it, just say so! I love to win! I write that as public record for the documentation. Now, to avoid any real negative things, I will take the rest of what I have to say to a private email. Sharon.......got a client today! Apparently youíve missed the point. NO ONE WANTS TO NETWORK WITH YOU. Your activity on this and other forums (WebFoodPros) clearly speak of your opinions. The Personal Chefs in your area know about you and how to contact you. If they choose to network with you, they will. I tried to take our personal differences private but since you chose to make it public, so be it. When you spoke to me on Monday you were deceitful. When someone gives me their word (as you did) and then becomes hypocritical by not keeping their word, I consider them a lowlife. You Sharon, in my opinion, are a lowlife. Now document that. You did not state any facts, only opinions. Such as - "I guess that is the kind of attitude the other association fosters". Well you are wrong in your opinion. What have you done to improve the industry today? David Ö. got a USA Today article today (check out the September 25 issue ) !! Ps. You can quote the scriptures (Mark 8:33) now do you follow them.
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Date: Fri, Sep 25, 1998 at 16:10:51 (EDT)
Poster: girlchef <##>
To: Pete
Subject: Re: Re: Re: Re: Networking<##>Re: Networking
Message:
Yes, that is what he wrote. In fact, here is a reprint of his entire email to me: --------------------- Sharon, I read your posting about networking and was disappointed. I thought we had agreed to be cordial and not say anything bad about the other. Does your word mean anything or do you only care about what's good for Sharon. Now the question is -- I wonder WHY no one wants to network with you? I guess it goes to character. I only associate with professionals, not wannabe's. Don't call again. ps. You've had your one shot. Lowlife is as lowlife does. If you want to push it, just say so! I love to win! ---------------------- End of transmission. Sharon
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Date: Fri, Sep 25, 1998 at 15:28:21 (EDT)
Poster: Pete <##> ProChef98@hotmail.com
To: girlchef
Subject: Re: Re: Re: Networking<##>Re: Networking
Message:
You say: Letís get on with the business of improving the Personal Chef Industry. Okay then, champ, let's do it. Here's your chance to improve the industry. Belly up to the bar with the big girls. I guess if I talked to you on Monday and it is now Friday I haven't received one, not one reply to my emails, someone is trying to blow smoke. It's not me. This is an instant communication society and if you gave the word to your folks they would have responded to my invitation to come out and play by now, right? (or maybe your word doesn't carry any weight....) My post wasn't negative. It was merely a statement of the facts. In a private email you say: ps. You've had your one shot. Lowlife is as lowlife does. If you want to push it, just say so! I love to win! I write that as public record for the documentation. Now, to avoid any real negative things, I will take the rest of what I have to say to a private email. Sharon.......got a client today! I'm unclear about "in a private mail". Are you quoting Mr. MacKay with the following statement offline? "ps. You've had your one shot. Lowlife is as lowlife does. If you want to push it, just say so! I love to win!" What is this? A nice, polished businessman to the public AND a brawling, angry bad guy in the "back room". Thanks for the exposure, Sharon. I am now very clear about my decision on who to associate with.
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Date: Fri, Sep 25, 1998 at 14:51:51 (EDT)
Poster: girlchef <##>
To: Leslie
Subject: Re: Re: Risky Venture? <##>Re: Risky Venture?
Message:
Wouldn't it be great if you could network with them to educate the public about the great services Personal Chefs offer?
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Date: Fri, Sep 25, 1998 at 14:38:52 (EDT)
Poster: girlchef <##>
To: KW
Subject: Re: Re: Re: Re: Networking<##>Re: Networking
Message:
tanks!
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Date: Fri, Sep 25, 1998 at 14:02:34 (EDT)
Poster: KW <##> personLchf
To: girlchef
Subject: Re: Re: Re: Networking<##>Re: Networking
Message:
GO get 'em girlchef KW
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Date: Fri, Sep 25, 1998 at 13:58:25 (EDT)
Poster: girlchef <##>
To: Marlae Fry
Subject: Re: starting up a business<##>Re: starting up a business
Message:
Hi Marlae, Welcome to the forum! You wrote: (1) As a full-time+ working mother of two, I certainly appreciate the value of a good home-cooked meal on weeknights. I often buy grocery store convenience foods so I don't have to cook. I certainly see the market appeal of a personal chef for all those too-tired to cook Moms and Dads out there. However, I'm wondering if it's 'hard to sell' the idea of a personal chef coming into one's home to cook. It seems sort of an invasion of privacy. Is that a sticking point with trying to sell this service? It has been my experience that people value the "at-home" service more often than not. People who are the most likely to hire Personal Chefs frequently have people to come in to clean their houses, so there isn't much difference there. (2) I noticed that some personal chefs take their cookery and pots with them to the homes. Is this the norm? If so, how much does it cost to invest in good pots and pans. If I started this type of business, I certainly wouldn't think of using my old, worn out pots and pans. It is more efficient to take your own equipment with you, that way you know what you have to work with. Calphalon has specials all the time, whose proceeds benefit SOS (feeding the homeless). For example, I bought a sautee pan for $29.00. Most of what I have has been purchased in that way. And I have a goodly number of pots and pans! Check out the outlets in your area, or keep an eye out for special sales. Often kitchenware shops know what pieces of Calphalon will be offered in the SOS promotion months before they actually make it to market. (3) Does a personal chef have just one client a day or does s/he have more than one. I'm assuming that if you have more than one, you would go to a client's home and cook the meal, then leave the meal in the refrigerator or freezer for the client to reheat when s/he comes home. And if you have a second client in one day, you could cook at around the time they are expected home and there would be no need for freezing/refrigeration. It takes most of the day to prepare food for one client, depending, of course, on the amount of entrees you are making. We generally aren't cooking just "a meal", rather 3 to 5 meals in one day, in portions of 2 or more. All of that food is placed in the fridge for the client. Then the client decides what to freeze. (4) I saw in one of the e-mails that the business [sales] ranges from $35,000 to $60,000 per year. What are the costs? I.e, what kind of income could I expect the first year, second year, etc... I'm thinking about starting a business, and I anticipate making a less than I do now (working full-time+) - about $60,000 a year, but I'd like to know how much less to expect. Start-up costs are extremely low, especially if you have a computer and can generate your own marketing materials from some software like Publisher or the others that our dear, dear webmaster Dennis wrote about. Income can range from $30,000 to $100,000 a year, but it depends on how many people you cook for, how many clients are steady, and a few other variables. It is up to you to decide how much/often you want to work. The best thing to do is to join us in the APCI and get the seminar under your belt. You can begin building clients right away once you understand the ins and outs of the Personal Chef Business. The benefit of joining APCI is that Candy has already worked out the nuances of production and you do not have to spend one sleepless night trying to figure out anything!! (like I did for 3 years :-) ) Please feel free to email me directly for any further information. Happy Cheffing! Sharon
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Date: Fri, Sep 25, 1998 at 13:26:17 (EDT)
Poster: girlchef <##>
To: David MacKay
Subject: Re: Re: Networking<##>Re: Networking
Message:
You say: Letís get on with the business of improving the Personal Chef Industry. Okay then, champ, let's do it. Here's your chance to improve the industry. Belly up to the bar with the big girls. I guess if I talked to you on Monday and it is now Friday I haven't received one, not one reply to my emails, someone is trying to blow smoke. It's not me. This is an instant communication society and if you gave the word to your folks they would have responded to my invitation to come out and play by now, right? (or maybe your word doesn't carry any weight....) My post wasn't negative. It was merely a statement of the facts. In a private email you say: ps. You've had your one shot. Lowlife is as lowlife does. If you want to push it, just say so! I love to win! I write that as public record for the documentation. Now, to avoid any real negative things, I will take the rest of what I have to say to a private email. Sharon.......got a client today!
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Date: Fri, Sep 25, 1998 at 13:09:24 (EDT)
Poster: KW <##> personLchf@aol
To: David MacKay
Subject: Re: Re: Networking<##>Re: Networking
Message:
MacKay,Mackay, here you are at it agian. It has been so peaceful without you. I see you were able to refil your Rx for nasty pills alright. Turn the page MacKay and move on. PLEASE.
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Date: Fri, Sep 25, 1998 at 12:00:31 (EDT)
Poster: Dave <##> dmackay@uspca.com
To: Leslie
Subject: Re: Re: Risky Venture? <##>Re: Risky Venture?
Message:
We're currently gathering information on the PC business but I'm unsure of the risk involved with this type of venture. I'd like some honest feedback regarding the financial situation of some PCs out there. We need 2 incomes to support our living expenses (in Greater Boston) and my wife was just downsized from her corporate job. Can an average PC make enough to evenly contribute to the family income? Do most people going into the business have the luxury of having another single wager earner to cover the living expenses? Do most PCs have daycare expenses, etc.? I just want to know if the entrepreneurial route is right in our situation. Thanks Jeff Jeff-- My husband and I started a personal cheffing business in Austin, TX, after I was down-sized. He is still working at his job, and helping me as I work to get everthing going. We are still in the start-up stage, looking for customers, but I feel that the potential is enormous. There is no one that I can find doing this work in Austin. Education of potential clients is my greatest concern. While your question would be better answered by a seasoned personal chef, I just wanted to say that we sound like we're in the same boat, and I will be happy to share our progress with you. Leslie, The Austin area has 5 other Personal Chef Service businesses operating, that I know about. You haven't heard of them because they are filled with customers and can't handle anymore business (they don't do any marketing). The Austin area is an excellent market and the Personal Chef Service concept is readily accepted by the public. Good Luck! Dave
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Date: Fri, Sep 25, 1998 at 11:54:17 (EDT)
Poster: David MacKay <##> dmackay@uspca.com
To: girlchef
Subject: Re: Networking<##>Re: Networking
Message:
Well, I tried to network with other pcs in the area and so far not a single reply to my emails. What a shame. I am sorry that they are so closed minded, but I guess that is the kind of attitude the other association fosters. There is so much potential business that could be gained by a public presence of the pcs. Too bad *they* don't understand that. On a brighter note, I have a client interview this morning! And I unveiled my holiday services brochure last night at a class and they told me it was brilliant (thanks Candy!). Cheers, Sharon Sharon, Talk about close minded. A few Personal Chefs decide not to network with you and you make the assumption that must be the attitude of a whole association. It seems to me you just canít wait to say something bad. You know that old saying "if you canít say something nice, donít say anything at all". I think it applies here. I like the open discussion of the Personal Chef industry, but is it necessary to pretend that this open forum is to discuss the business of being a Personal Chef when in fact it appears to be intended to malign and discredit other associations and Personal Chefs. Candy, in your previous postings you have stated that NO negative postings will be allowed. If thatís a fact, then enforce the rules. If not, then I can use Sharonís logic and assume all APCA members canít wait to say something bad about other PCís. I hope thatís not the case. Letís get on with the business of improving the Personal Chef Industry. David Mackay
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Date: Fri, Sep 25, 1998 at 11:21:07 (EDT)
Poster: Marlae Fry <##> rfry@erols.com
To: Everyone
Subject: starting up a business
Message:
I have a couple of questions: (1) As a full-time+ working mother of two, I certainly appreciate the value of a good home-cooked meal on weeknights. I often buy grocery store convenience foods so I don't have to cook. I certainly see the market appeal of a personal chef for all those too-tired to cook Moms and Dads out there. However, I'm wondering if it's "hard to sell" the idea of a personal chef coming into one's home to cook. It seems sort of an invasion of privacy. Is that a sticking point with trying to sell this service? (2) I noticed that some personal chefs take their cookery and pots with them to the homes. Is this the norm? If so, how much does it cost to invest in good pots and pans. If I started this type of business, I certainly wouldn't think of using my old, worn out pots and pans. (3) Does a personal chef have just one client a day or does s/he have more than one. I'm assuming that if you have more than one, you would go to a client's home and cook the meal, then leave the meal in the refrigerator or freezer for the client to reheat when s/he comes home. And if you have a second client in one day, you could cook at around the time they are expected home and there would be no need for freezing/refrigeration. (4) I saw in one of the e-mails that the business [sales] ranges from $35,000 to $60,000 per year. What are the costs? I.e, what kind of income could I expect the first year, second year, etc... I'm thinking about starting a business, and I anticipate making a less than I do now (working full-time+) - about $60,000 a year, but I'd like to know how much less to expect. Thanks for any information you can provide. Marlae Fry
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Date: Fri, Sep 25, 1998 at 09:56:31 (EDT)
Poster: Leslie <##> Jeslescas@aol.com
To: Jeff
Subject: Re: Risky Venture? <##>Re: Risky Venture?
Message:
We're currently gathering information on the PC business but I'm unsure of the risk involved with this type of venture. I'd like some honest feedback regarding the financial situation of some PCs out there. We need 2 incomes to support our living expenses (in Greater Boston) and my wife was just downsized from her corporate job. Can an average PC make enough to evenly contribute to the family income? Do most people going into the business have the luxury of having another single wager earner to cover the living expenses? Do most PCs have daycare expenses, etc.? I just want to know if the entrepreneurial route is right in our situation. Thanks Jeff Jeff-- My husband and I started a personal cheffing business in Austin, TX, after I was down-sized. He is still working at his job, and helping me as I work to get everthing going. We are still in the start-up stage, looking for customers, but I feel that the potential is enormous. There is no one that I can find doing this work in Austin. Education of potential clients is my greatest concern. While your question would be better answered by a seasoned personal chef, I just wanted to say that we sound like we're in the same boat, and I will be happy to share our progress with you.
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Date: Fri, Sep 25, 1998 at 07:49:53 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: Networking
Message:
Well, I tried to network with other pcs in the area and so far not a single reply to my emails. What a shame. I am sorry that they are so closed minded, but I guess that is the kind of attitude the other association fosters. There is so much potential business that could be gained by a public presence of the pcs. Too bad *they* don't understand that. On a brighter note, I have a client interview this morning! And I unveiled my holiday services brochure last night at a class and they told me it was brilliant (thanks Candy!). Cheers, Sharon
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Date: Fri, Sep 25, 1998 at 06:17:20 (EDT)
Poster: Homemade Cuisine <##> Fromm@TIR.com
To: Everyone
Subject: Trade Associations
Message:
Has anyone out there had any experience with a trade organization? The organization I'm considering charges $275 to join and 10% of "trade" sales. I was hoping to generate new business by signing up. Please let me know your (good and bad) experiences.
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Date: Thurs, Sep 24, 1998 at 12:50:02 (EDT)
Poster: Webmaster <##> webmaster@personalchef.com
To: Maggie
Subject: Re: Clipart<##>Re: Clipart
Message:
Try using various shareware applications to assist you in your search for the right image to use for your logo or new service mark. You can download and try Imagewolf (Shareware) http://www.msw.com.au/iwolf/http://personalchef.com/index.html This is a search tool that locates Picture and Movie files on the Net by crawling Web sites. It explores web rings looking for files based on a given query. At 28.8K ImageWolf can locate thousands of pictures per hour and deliver it all to your browser for display. It is shareware and costs $25 and you get 200 free trial searches. I recommend that you go to TUCOWS to download: http//:www.tucows.com They have many mirror site worldwide, so choose the closest for the fastest download times. If you're in California goto http://tucows.tierranet.com/searchbot95.html to download Imagewolf, since the software company's website is in Australia. You will get the file much faster from Tucows Website. TUCOWS site lists hundreds of shareware and freeware in many categories. They rate the applications by using a "5 Cow" rating system. Tucows has been a one stop shop catalog of Internet Shareware since the beginning of the Web. You may find the whatever you require to build your advertising materials here. It is certainly worth a visit and a bookmark. I have found this a great resource for those of us with "champagne dreams on a beer budget". Also, I recommend that you download an application that converts image files for you. Look under "Image Editors" at Tucows. Images on the Internet are either GIF or JPG. These are compressed format which allow for faster transfer across the communication lines of the Net. Most newer software such as Microsoft Publisher and Microsoft Word will use GIFs and JPG directly without having to convert. Some graphics packages use another format (or their own) but most all will import Windows BMP format which, with a image editor shareware/freeware applet, will convert the BMP to a GIF or JPG for Webpages. Also these image editors will convert the GIF and JPG into a BMP. If you download an image from the Net, it will be either a GIF or JPG. You then want to change the image format using an image editor to the BMP format. The BMP is the Windows standard onlong with the WMF (Windows Meta File). This is most likely the format which you would use for a business card using your software. For more information on this subject, I would do a search on "image conversion" on a search engine such as HOTBOT or EXCITE. (www.hotbot.com or www.excite.com) Hope this helps all Personal Chefs with the creation of their own, unique collateral materials. Dennis webmaster@personalchef.com
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Date: Thurs, Sep 24, 1998 at 12:41:44 (EDT)
Poster: Italy <##> stefi99@hotmail.com
To: Everyone
Subject: Need chef in Florida
Message:
I own a restaurant in Jacksonville, Florida and i'm in desperate need of an experienced chef in italian gourmet cooking. I am willing to train the right person. Please mail me if you think you're the right person.
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Date: Thurs, Sep 24, 1998 at 11:17:47 (EDT)
Poster: Jeff <##> jeffrey_rose@eisai.com
To: Everyone
Subject: Risky Venture?
Message:
We're currently gathering information on the PC business but I'm unsure of the risk involved with this type of venture. I'd like some honest feedback regarding the financial situation of some PCs out there. We need 2 incomes to support our living expenses (in Greater Boston) and my wife was just downsized from her corporate job. Can an average PC make enough to evenly contribute to the family income? Do most people going into the business have the luxury of having another single wager earner to cover the living expenses? Do most PCs have daycare expenses, etc.? I just want to know if the entrepreneurial route is right in our situation. Thanks Jeff
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Date: Wed, Sep 23, 1998 at 21:05:06 (EDT)
Poster: JoAnne <##> wmarcario@aol.com
To: Everyone
Subject: NYC seminar
Message:
I have finally gotten a few minutes to sit down and rave about this past weekend with Candy, Lulu, Sharon and Carol in NYC. What a hoot! I can only say that if any of you get a chance to meet Candy or any other PC, DO IT!!! To work with another, or just bounce ideas off about marketing, recipes, menopause, mixing chocolate and cherry ices...it was a wonderful, wacky, worthwhile weekend. Thanks Candy, and ladies for giving me the push that I needed to make my marketing plan work. I have already begun to make it a reality. When can we get together again???
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Date: Tues, Sep 22, 1998 at 21:44:59 (EDT)
Poster: Lisa <##> riverkdz@gte.net
To: Everyone
Subject: freezer containers
Message:
Hello to you all, I am looking for a good supplier were I can purchase some good freezer containers. I have searched but haven't really found anything good. Thanks
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Date: Tues, Sep 22, 1998 at 19:59:11 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: Jenny
Subject: Re: I'd like to hire a Personal Chef <##>Re: I'd like to hire a Personal Chef
Message:
I live in San Jose, CA and am interested in finding out more about personal chef services. How do I find someone in my area? Thanks! Hi, Jenny. Thanks for your interest in speaking with a personal chef. I'm e-mailing you several names and numbers of chefs in the San Jose area, and if we can be of further assistance, please don't hesitate to get back in touch. Bon Appetit!
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Date: Tues, Sep 22, 1998 at 19:28:29 (EDT)
Poster: girlchef <##>
To: Maggie
Subject: Re: Clipart<##>Re: Clipart
Message:
Do you have, or have access to, MicroSoft Publisher? They have downloadable clip art at their site: www.microsoft.com/clipgallerylive/ Also, Lycos (a search engine) has pictures that you can search. I have used them sometimes. Hope this helps! Sharon
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Date: Tues, Sep 22, 1998 at 18:44:34 (EDT)
Poster: Jenny <##> jdavies@cisco.com
To: Everyone
Subject: I'd like to hire a Personal Chef
Message:
I live in San Jose, CA and am interested in finding out more about personal chef services. How do I find someone in my area? Thanks!
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Date: Tues, Sep 22, 1998 at 18:18:49 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: Everyone
Subject: Message to Jeff
Message:
Sorry we had to delete your message, Jeff, but the rules of the forum (at the top of the page) state that you must supply a valid e-mail address to post a message on the forum. If you'd like to re-post your question and supply a valid address we'd love to hear from you. Thanks, Jeff.
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Date: Tues, Sep 22, 1998 at 16:10:49 (EDT)
Poster: PS <##> jamspat@earthlink.net
To: Everyone
Subject: What about small amounts?
Message:
I'm thinking of starting a personal chef business within a month or so--I have lots of questions and would appreciate any support from all you experienced pc's. What do you do about foods that you only need small amounts of in your recipies ie. 1 T flour, 1/4 c of brown sugar...do you bring your own (and what about the food regulations), buy a bag and leave the rest with the client (which would raise the food bill quickly), or what other solutions have you come up with?
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Date: Tues, Sep 22, 1998 at 14:17:27 (EDT)
Poster: Maggie <##> badger1@cyberhighway.net
To: Everyone
Subject: Clipart
Message:
Hi, I'm on the verge of jumping into this business and need some help (actually lots). I will be designing my business card, logo, advertising, etc. myself on the computer. I need some clip art that is really classy. Champagne taste, beer budget. I have Sierra Print Artist but I'm disappointed because 1. the chefs pictured are men and dorky looking. 2. Most of the "Cooking, Food, Cuisine" is cartoonish or does not apply. Does anyone have a resource? So much clipart on the Internet is for builing web pages. I just want a cool looking business card!
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Date: Tues, Sep 22, 1998 at 01:39:22 (EDT)
Poster: Melinda <##> Melinda
To: All
Subject: Re: Re: A great stock resource<##>Re: A great stock resource
Message:
Double OOPS...I 'meant' to say..."sorry NOT to include email address!" ACK! It's getting late...
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Date: Tues, Sep 22, 1998 at 01:38:06 (EDT)
Poster: Melinda <##> melinda@alaska.net
To: All
Subject: Re: A great stock resource<##>Re: A great stock resource
Message:
Oops, sorry to include email address!
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Date: Tues, Sep 22, 1998 at 01:33:43 (EDT)
Poster: Melinda <##> melinda@alaska.net
To: Everyone
Subject: Hi...I'm new here!
Message:
Hello everyone. I've talked to Candy on the phone, I've been reading this board for a while and thought I'd just jump in. I was considering becoming a personal chef when I was moving to California from Alaska but we have changed our plans so don't know if I will do it now. I would really like to, though. I live in a very small community of 4,000 people, we are at the end of the road, literally, since glaciers are on the other side of the road! We are also 300 miles from the nearest Wal-mart! Anyone here a pc for a small town with no big town nearby? I'd like your input, if so. Have a great day!
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Date: Tues, Sep 22, 1998 at 01:29:42 (EDT)
Poster: Melinda <##>
To: Everyone
Subject: A great stock resource
Message:
Ever use Redi-base? All natural, no preservative, no MSG, very good stock bases! And great prices!
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Date: Tues, Sep 22, 1998 at 01:27:56 (EDT)
Poster: Melinda <##> melinda@alaska.net
To: Everyone
Subject: A great spice resource
Message:
Has anyone here heard of Penzey's? It's a worldwide spice distributor - it leaves out the middleman and they are much fresher! The catalog is very informative and fun to read...just thought you might like to check it out.
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