American Personal Chef Institute
Open Forum October 98 Archive

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Donna -:- What makes a Chef a Chef? Fri, Oct 30, 1998 at 18:00:38 (EST)
Chef Tracy -:- Re: What makes a Chef a Chef? <##>Re: What makes a Chef a Chef? Sat, Oct 31, 1998 at 09:20:03 (EST)

girlchef -:- Re: What makes a Chef a Chef?<##>Re: What makes a Chef a Chef? Sat, Oct 31, 1998 at 10:06:59 (EST)

Robert -:- Re: What makes a Chef a Chef? <##>Re: What makes a Chef a Chef? Mon, Nov 02, 1998 at 09:52:32 (EST)
Candy -:- Re: Re: What makes a Chef a Chef? <##>Re: What makes a Chef a Chef? Mon, Nov 02, 1998 at 15:43:23 (EST)

girlchef -:- Terrific recipes in the manual! Wed, Oct 28, 1998 at 17:16:04 (EST)
tisha -:- getting started Tues, Oct 27, 1998 at 22:42:42 ( T)
Chef Bogart -:- Re: getting started<##>Re: getting started Mon, Nov 02, 1998 at 00:04:25 (EST)

girlchef -:- Stupid computer Mon, Oct 26, 1998 at 22:46:28 (EST)
Candy -:- Chicago Seminar Mon, Oct 26, 1998 at 11:20:29 (EST)
Mary -:- Cooking Class Sun, Oct 25, 1998 at 21:30:04 (EST)
girlchef -:- Re: Cooking Class<##>Re: Cooking Class Mon, Oct 26, 1998 at 09:18:26 (EST)
Robert -:- Re: Re: Cooking Class<##>Re: Cooking Class Mon, Oct 26, 1998 at 11:21:23 (EST)

Mary -:- Re: Re: Cooking Class<##>Re: Cooking Class Mon, Nov 02, 1998 at 21:50:27 (EST)

Rhonda -:- Re: Cooking Class <##>Re: Cooking Class Tues, Oct 27, 1998 at 09:43:24 (EST)

Dane -:- Research Sun, Oct 25, 1998 at 00:08:40 (EDT)
Mary -:- Re: Research<##>Re: Research Sun, Oct 25, 1998 at 21:23:53 (EST)

Julie -:- Re: Research<##>Re: Research Tues, Oct 27, 1998 at 19:32:48 (EST)

cshafer@usa.net -:- Re: Research <##>Re: Research Sun, Nov 01, 1998 at 03:45:32 (EST)

sumcook -:- Re: Research <##>Re: Research Sun, Nov 01, 1998 at 13:09:43 (EST)

Rick -:- Re: Research <##>Re: Research Sun, Nov 01, 1998 at 16:13:40 (EST)

angelchef -:- Re: Research<##>Re: Research Thurs, Nov 05, 1998 at 01:27:42 (GMT)

Chef Bob -:- Re: Research <##>Re: Research Thurs, Nov 05, 1998 at 04:12:36 (GMT)

Leslie U. -:- Re: Research <##>Re: Research Fri, Nov 06, 1998 at 17:20:38 (GMT)

Melinda -:- Tami...saw your article in... Sat, Oct 24, 1998 at 23:47:30 (EDT)
Claudia -:- Dinner Party Niche Sat, Oct 24, 1998 at 16:40:39 (EDT)
girlchef -:- Re: Dinner Party Niche<##>Re: Dinner Party Niche Sat, Oct 24, 1998 at 20:14:52 (EDT)
Claudia -:- Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche Sun, Oct 25, 1998 at 10:14:28 (EST)
girlchef -:- Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche Sun, Oct 25, 1998 at 14:44:22 (EST)
Candy -:- Re: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche Mon, Oct 26, 1998 at 11:14:44 (EST)

janine -:- Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche Thurs, Oct 29, 1998 at 13:41:21 (EST)
girlchef -:- Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche Thurs, Oct 29, 1998 at 14:05:44 (EST)
Candy -:- Re: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche Thurs, Oct 29, 1998 at 20:07:01 (EST)
Nancy Klim -:- Re: Re: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche Fri, Oct 30, 1998 at 08:22:52 (EST)

Dane -:- Thanks Tanya Sat, Oct 24, 1998 at 13:42:43 (EDT)
Robert Scrim -:- Observing Thurs, Oct 22, 1998 at 16:45:49 (EDT)
Dane -:- PC Market Research Wed, Oct 21, 1998 at 13:21:12 (EDT)
Post Script/Dane -:- Re: PC Market Research<##>Re: PC Market Research Wed, Oct 21, 1998 at 13:29:49 (EDT)
girlchef -:- Re: Re: PC Market Research<##>Re: PC Market Research Wed, Oct 21, 1998 at 21:07:27 (EDT)

girlchef -:- Re: PC Market Research<##>Re: PC Market Research Wed, Oct 21, 1998 at 21:24:09 (EDT)

Dane -:- PC Market Reasearch Mon, Oct 19, 1998 at 21:08:49 (EDT)
girlchef -:- Re: PC Market Reasearch<##>Re: PC Market Reasearch Tues, Oct 20, 1998 at 07:41:56 (EDT)
Candy -:- Re: Re: PC Market Reasearch<##>Re: PC Market Reasearch Tues, Oct 20, 1998 at 12:08:28 (EDT)

Judi -:- Re: PC Market Reasearch <##>Re: PC Market Reasearch Tues, Oct 20, 1998 at 12:36:25 (EDT)

Chef Bob -:- Hello Fri, Oct 16, 1998 at 12:27:59 (EDT)
girlchef -:- Re: Hello<##>Re: Hello Fri, Oct 16, 1998 at 12:47:59 (EDT)

girlchef -:- Timing for the holiday season Fri, Oct 16, 1998 at 10:06:12 (EDT)
Chef Lulu -:- Re: Timing for the holiday season <##>Re: Timing for the holiday season Sat, Oct 17, 1998 at 05:21:39 (EDT)

Dane -:- Thanks Wed, Oct 14, 1998 at 21:31:16 (EDT)
Candy -:- Re: Thanks<##>Re: Thanks Wed, Oct 14, 1998 at 23:18:00 (EDT)

girlchef -:- Re: Thanks<##>Re: Thanks Thurs, Oct 15, 1998 at 07:14:55 (EDT)

Judi -:- Vacuum Sealer Tues, Oct 13, 1998 at 22:40:58 (EDT)
Dane -:- Re: Vacuum Sealer<##>Re: Vacuum Sealer Fri, Oct 16, 1998 at 18:09:21 (EDT)
Judi -:- Re: Re: Vacuum Sealer<##>Re: Vacuum Sealer Tues, Oct 20, 1998 at 10:39:28 (EDT)

Webmaster -:- Authentic Email and Promoters Mon, Oct 12, 1998 at 00:43:37 (EDT)
Webmaster -:- Re: Authentic Email and Promoters<##>Re: Authentic Email and Promoters Mon, Oct 12, 1998 at 17:32:49 (EDT)

girlchef -:- Health Fair at the Mall Sun, Oct 11, 1998 at 09:21:33 (EDT)
Ginny Berry -:- Re: Health Fair at the Mall <##>Re: Health Fair at the Mall Tues, Oct 13, 1998 at 01:17:41 (EDT)

Carolyn -:- Wannabe Sat, Oct 10, 1998 at 12:02:22 (EDT)
Julie -:- Re: Wannabe <##>Re: Wannabe Sat, Oct 10, 1998 at 12:57:26 (EDT)

Kate -:- Re: Wannabe<##>Re: Wannabe Sat, Oct 10, 1998 at 23:57:10 (EDT)

Bonnie -:- Thanks Sat, Oct 10, 1998 at 11:09:39 (EDT)
Nancy Klim -:- Re: Thanks<##>Re: Thanks Sun, Oct 11, 1998 at 10:31:41 (EDT)
girlchef -:- Re: Re: Thanks<##>Re: Thanks Mon, Oct 12, 1998 at 07:27:23 (EDT)
Nancy Klim -:- Glad to be on board Fri, Oct 09, 1998 at 18:15:58 (EDT)
Radhard -:- looking for Boston PC's Thurs, Oct 08, 1998 at 19:28:14 (EDT)
Rhonda -:- Re: looking for Boston PC's <##>Re: looking for Boston PC's Fri, Oct 09, 1998 at 23:10:39 (EDT)

Chef Bob -:- Re: looking for Boston PC's <##>Re: looking for Boston PC's Fri, Oct 16, 1998 at 22:54:46 (EDT)

girlchef -:- That article really helped! Wed, Oct 07, 1998 at 17:17:26 (EDT)
Candy -:- Re: That article really helped! <##>Re: That article really helped! Thurs, Oct 08, 1998 at 17:14:06 (EDT)

Jenny -:- Trying to Find a Personal Chef Wed, Oct 07, 1998 at 17:12:14 (EDT)
Candy -:- Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef Thurs, Oct 08, 1998 at 17:10:42 (EDT)
Tanya -:- Re: Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef Fri, Oct 09, 1998 at 13:12:53 (EDT)

Anita -:- Re: Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef Fri, Oct 09, 1998 at 13:59:34 (EDT)

Chef Bob -:- Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef Fri, Oct 16, 1998 at 22:53:13 (EDT)

Gary -:- Press Releases Tues, Oct 06, 1998 at 16:47:55 (EDT)
Candy -:- Re: Press Releases <##>Re: Press Releases Thurs, Oct 08, 1998 at 17:09:27 (EDT)

Bogie -:- Whatz new in the PC buisness Fri, Oct 02, 1998 at 11:38:59 (EDT)
cm -:- Re: Whatz new in the PC buisness <##>Re: Whatz new in the PC buisness- freezing prepared foods Fri, Oct 02, 1998 at 18:33:25 (EDT)

girlchef -:- Daycare Center Newsletter Article Wed, Sep 30, 1998 at 16:44:46 (EDT)
cm -:- Re: Daycare Center Newsletter Article <##>Re: Daycare Center Newsletter Article Wed, Sep 30, 1998 at 17:42:59 (EDT)
girlchef -:- Re: Re: Daycare Center Newsletter Article <##>Re: Daycare Center Newsletter Article Wed, Sep 30, 1998 at 19:21:16 (EDT)
Linda -:- Re: Re: Re: Daycare Center Newsletter Article <##>Re: Daycare Center Newsletter Article Mon, Nov 23, 1998 at 02:05:11 (EST)

Chef Bob -:- Re: Daycare Center Newsletter Article <##>Re: Daycare Center Newsletter Article Fri, Oct 16, 1998 at 23:06:23 (EDT)

Les Wolford -:- New in N. Calif. Tues, Sep 29, 1998 at 20:28:34 (EDT)
Tanya Nunes -:- Re: New in N. Calif. <##>Re: New in N. Calif. Fri, Oct 09, 1998 at 13:17:35 (EDT)

Patrick -:- NEW GUY IN TOWN Mon, Sep 28, 1998 at 22:55:44 (EDT)
Candy -:- Re: NEW GUY IN TOWN <##>Re: NEW GUY IN TOWN Tues, Sep 29, 1998 at 14:00:00 (EDT)

Chef David -:- PC Blues Sun, Sep 27, 1998 at 21:30:29 (EDT)
girlchef -:- Re: PC Blues<##>Re: PC Blues Mon, Sep 28, 1998 at 10:52:32 (EDT)

Chef Tony -:- Re: PC Blues<##>Re: PC Blues Sat, Oct 03, 1998 at 09:56:41 (EDT)

Marlae Fry -:- starting up a business Fri, Sep 25, 1998 at 11:21:07 (EDT)
girlchef -:- Re: starting up a business<##>Re: starting up a business Fri, Sep 25, 1998 at 13:58:25 (EDT)
Marlae -:- Re: Re: starting up a business<##>Re: starting up a business Sat, Sep 26, 1998 at 18:13:37 (EDT)
girlchef -:- Re: Re: Re: starting up a business<##>Re: starting up a business Sat, Sep 26, 1998 at 19:08:45 (EDT)

girlchef -:- Networking Fri, Sep 25, 1998 at 07:49:53 (EDT)
David MacKay -:- Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 11:54:17 (EDT)
KW -:- Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 13:09:24 (EDT)

girlchef -:- Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 13:26:17 (EDT)
KW -:- Re: Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 14:02:34 (EDT)
girlchef -:- Re: Re: Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 14:38:52 (EDT)

Pete -:- Re: Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 15:28:21 (EDT)
girlchef -:- Re: Re: Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 16:10:51 (EDT)

David MacKay -:- Re: Re: Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 16:45:21 (EDT)

David MacKay -:- Re: Re: Re: Networking<##>Re: Networking Fri, Sep 25, 1998 at 16:36:34 (EDT)
Christina -:- Re: Re: Re: Re: Networking<##>Re: Networking Tues, Oct 13, 1998 at 16:24:46 (EDT)
Christina -:- Re: Re: Re: Re: Re: Networking<##>Re: Networking Tues, Oct 13, 1998 at 16:37:56 (EDT)
Christina -:- Re: Re: Re: Re: Re: Re: Networking<##>Re: Networking Tues, Oct 13, 1998 at 16:52:52 (EDT)

Alli Negro Forno -:- Re: Networking<##>Re: Placement Sat, Sep 26, 1998 at 01:04:33 (EDT)


Date: Tues, Nov 03, 1998 at 11:28:22 (EST)
Poster: Dane <##> karendane@earthlink.net
To: Everyone
Subject: Survey
Message:
Dear Members, I wish to thank those people that took the time to circulate surveys. Some people had some difficulty opening the survey file. We faxed the survey to those people. We would be happy to fax the survey to you also. However, we need to get surveys faxed back before Thursday the 5th. Let me know today Best, Dane & Karen
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Date: Mon, Nov 02, 1998 at 21:50:27 (EST)
Poster: Mary <##>
To: girlchef
Subject: Re: Re: Cooking Class<##>Re: Cooking Class
Message:
Sharon, Sorry it took me so long to check my e-mail. Thank you so much for the ideas. I will definitely do those. I haven't gotten you e-mail with the actual recipes. My address is churillo@gnt.net Again, thanks. Mary
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Date: Mon, Nov 02, 1998 at 16:25:09 (EST)
Poster: girlchef <##>
To: Frances
Subject: Re: Going cooking<##>Re: Going cooking
Message:
We got through with our client early, due in large part to the quickness of our gal, Frances! She is really a do-er, I can tell you. I have every confidence that Frances is going to be a terrific Personal Chef. Thanks so much for coming up here today, Frances. I had a good time. Sharon
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Date: Mon, Nov 02, 1998 at 15:43:23 (EST)
Poster: Candy <##> chefcandy@personalchef.com
To: Robert
Subject: Re: Re: What makes a Chef a Chef? <##>Re: What makes a Chef a Chef?
Message:
To put it in it's simplest terms... If you are the head of the kitchen you are the 'CHEF'. It doesn't matter if you have been to school or not. Robert is right. Check the definition in Larousse Gastronomique - anyone who cooks in a restaurant, institution or home for a client is a chef. Personal Chefs have been around for several thousand years - the concept is not new, we're just "fine tuning" it.
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Date: Mon, Nov 02, 1998 at 12:50:57 (EST)
Poster: Ronaele <##> kgray@alltel.net
To: Frances
Subject: Re: Going cooking <##>Re: Going cooking
Message:
I'm in Lancaster with Girlchef aka Sharon to observe and possibly help a real chef at work. Looking forward to my day. Maybe this will be my inspiration to get going! Well if anyone can be great inspiration it's Sharon!!! Good luck on your endeavor. You go girl and girlchef!! Ronaele
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Date: Mon, Nov 02, 1998 at 09:52:32 (EST)
Poster: Robert <##> scrimr@eartnlink.net
To: Donna
Subject: Re: What makes a Chef a Chef? <##>Re: What makes a Chef a Chef?
Message:
To put it in it's simplest terms... If you are the head of the kitchen you are the "CHEF". It doesn't matter if you have been to school or not.
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Date: Mon, Nov 02, 1998 at 08:31:35 (EST)
Poster: Frances <##> FrBowman@aol.com
To: Everyone
Subject: Going cooking
Message:
I'm in Lancaster with Girlchef aka Sharon to observe and possibly help a real chef at work. Looking forward to my day. Maybe this will be my inspiration to get going!
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Date: Mon, Nov 02, 1998 at 00:11:02 (EST)
Poster: Chef Bogart <##> chefbogart@aol.com
To: girlchef
Subject: Re: The Survey<##>Re: The Survey
Message:
Thanks so much for all the work you did compiling the survey. What a tremendous boon for the industry. I plan on going out today with it, to the shopping center and asking people to participate. I hope everyone else in the APCA will get involved and do the same. The time crunch is on, as I believe they have to be finished in a day or two, so if you haven't gotten your copy, ask for the survey today and do what you can to help. Cheers, Sharon Lost on the servey. I havent seen anything on it. could you please up date me on all about it. Thank you Chef Bogart
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Date: Mon, Nov 02, 1998 at 00:04:25 (EST)
Poster: Chef Bogart <##> chefbogart@aol.com
To: tisha
Subject: Re: getting started<##>Re: getting started
Message:
Interested in starting personal chef service in california's central valley. Can anyone help in finding out if there are similar services in this area ? Also information on specialty services such as diabetic and mexican cuisine would be appreciated, thank you. Yes check out the web pages from the A.P.C.A. and the USPCA. That would give you a nice list. On the diabetic & Mexican plus all other nationalities, I would get ahold of the Culinary Instituate of American there in California, and get a list of there week and weekend courses.
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Date: Sun, Nov 01, 1998 at 16:13:40 (EST)
Poster: Rick <##> jrjohnson@hitter.net
To: Dane
Subject: Re: Research <##>Re: Research
Message:
A draft survey is now available for comments - unfortunantely it won't copy here very well - so send me your E-mail address if you want a copy to comment on. Please send final survey thanks
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Date: Sun, Nov 01, 1998 at 13:09:43 (EST)
Poster: sumcook <##> sumcook@aol.com
To: Dane
Subject: Re: Research <##>Re: Research
Message:
A draft survey is now available for comments - unfortunantely it won't copy here very well - so send me your E-mail address if you want a copy to comment on. I'd like a copy too please
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Date: Sun, Nov 01, 1998 at 09:47:48 (EST)
Poster: girlchef <##>
To: KarenDane & Members
Subject: The Survey
Message:
Thanks so much for all the work you did compiling the survey. What a tremendous boon for the industry. I plan on going out today with it, to the shopping center and asking people to participate. I hope everyone else in the APCA will get involved and do the same. The time crunch is on, as I believe they have to be finished in a day or two, so if you haven't gotten your copy, ask for the survey today and do what you can to help. Cheers, Sharon
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Date: Sun, Nov 01, 1998 at 03:45:32 (EST)
Poster: cshafer@usa.net <##> cshafer@usa.net
To: Dane
Subject: Re: Research <##>Re: Research
Message:
A draft survey is now available for comments - unfortunantely it won't copy here very well - so send me your E-mail address if you want a copy to comment on. Please Do!
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Date: Sat, Oct 31, 1998 at 10:06:59 (EST)
Poster: girlchef <##>
To: Donna
Subject: Re: What makes a Chef a Chef?<##>Re: What makes a Chef a Chef?
Message:
Donna, Something I have learned over the years is that people are willing to believe that you are what you say you are. It is up to you to do your part to be what you are you say you are. Other people, the ones you want to cook for are going to be eager to accept you as a Chef because you are going to be doing a great service for them. They want to eat, they want you to make it for them. Forget about being intimidated by what they *might* think of you. Concentrate on the way you will be contributing to their quality of life. What can you say about what makes you a Chef? You are a proud member of the American Personal Chef Association. That's what qualifies you. Have fun with it, Donna! Sharon
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Date: Sat, Oct 31, 1998 at 09:20:03 (EST)
Poster: Chef Tracy <##> ChefTracy@aol.com
To: Donna
Subject: Re: What makes a Chef a Chef? <##>Re: What makes a Chef a Chef?
Message:
I am considering becoming a Personal Chef and I am wondering what I need to be called a Chef. I guess I'm a little hesitant to call myself a Chef without some sort of formal training, and a little intimidated that other people will feel the same way about it. I realize that by going through this course I will learn alot about what I need to do but when I make my brochures and business cards, what can I say about what makes me a Chef? Thanks, Donna Donna, I went to culinary school and have been in the restaraunt business for over twenty years, and I feel that it is the love and passion for cooking, and what you do with it, that makes you a "Chef". Read all you can, visit the food related web sites, read the many great publications on cooking, cook as much as you can,and talk to others that share your passion, and you will build your confidence. I realized that after I had completed school, spent over $14,000, and had my degree, I didn't feel much different. I still have the same passion and LOVE for the aspect of cooking, and sharing what I have created with others, as I did when I started at the age of three. I guess there are some people who feel a degree will give them the "right" to be called a "Chef", but I graduated with a few that just didn't feel they were Chefs yet, and had to put in several years of apprentiship to then become a "Chef". It's all how YOU look at it. Just my perspective, hope it helps. Chef Tracy
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Date: Fri, Oct 30, 1998 at 18:00:38 (EST)
Poster: Donna <##> rdbbk@earthlink.net
To: Everyone
Subject: What makes a Chef a Chef?
Message:
I am considering becoming a Personal Chef and I am wondering what I need to be called a Chef. I guess I'm a little hesitant to call myself a Chef without some sort of formal training, and a little intimidated that other people will feel the same way about it. I realize that by going through this course I will learn alot about what I need to do but when I make my brochures and business cards, what can I say about what makes me a Chef? Thanks, Donna
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Date: Fri, Oct 30, 1998 at 08:22:52 (EST)
Poster: Nancy Klim <##> spatula_1@mailexcite.com
To: Candy
Subject: Re: Re: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Me too!
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Date: Thurs, Oct 29, 1998 at 20:07:01 (EST)
Poster: Candy <##> ChefCandy!personalchef.com
To: girlchef
Subject: Re: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Oh, I did all the preparation in the client's home. Sharon Me, too!
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Date: Thurs, Oct 29, 1998 at 14:05:44 (EST)
Poster: girlchef <##>
To: janine
Subject: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Oh, I did all the preparation in the client's home. Sharon
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Date: Thurs, Oct 29, 1998 at 13:41:21 (EST)
Poster: janine <##> jbria@oldrepnatl.com
To: girlchef
Subject: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Sharon, When you first started out doing cooking classes/dinner parties, did you do all of the preparation in the clients home or did you do some partial in your home. If so, were you required to have a catering license for this?
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Date: Wed, Oct 28, 1998 at 17:16:04 (EST)
Poster: girlchef <##>
To: Everyone
Subject: Terrific recipes in the manual!
Message:
I admit it. I finally got around to using the recipes in the manual. The results were fantastic. The menu for yesterday's client was: African Vegetable Stew, only I added curry powder to it rather than the Tabasco, Vegetarian Bundles with a Roasted Red Pepper Sauce (my additon), Eggplant Romano/Parmesan, and Spanikopita with Tofu Feta. I also made a Southwestern Chicken Breasts with a Black Bean and Corn Salsa. With a sigh of relief, because for once I didn't have to figure out anything, except perhaps what I was going to make for these "just feed us" clients. Bon Appetite! Sharon
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Date: Tues, Oct 27, 1998 at 22:42:42 (EST)
Poster: tisha <##> hpxf82f@prodigy
To: Everyone
Subject: getting started
Message:
Interested in starting personal chef service in california's central valley. Can anyone help in finding out if there are similar services in this area ? Also information on specialty services such as diabetic and mexican cuisine would be appreciated, thank you.
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Date: Tues, Oct 27, 1998 at 19:32:48 (EST)
Poster: Julie <##> stonesopa@aol.com
To: Dane
Subject: Re: Research<##>Re: Research
Message:
A draft survey is now available for comments - unfortunantely it won't copy here very well - so send me your E-mail address if you want a copy to comment on. Hello, I have ben following your postings and you have sent me a survey to fill out which I would love to do. However, the copy you sent could not be opened in word. Also, I would really like to know what business school you are affiliated with? I have asked this question a few times but no answer. Does anyone know? Thank you so much, Julie
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Date: Tues, Oct 27, 1998 at 09:43:24 (EST)
Poster: Rhonda <##> LordHrwch@AOL.com
To: Mary
Subject: Re: Cooking Class <##>Re: Cooking Class
Message:
I have been asked to teach a holiday cooking class for the Seniors in my area. It will be held in a classroom which does not have an oven or refrigerator. Does anyone have any suggestions for the class? The group does want some healthy meals which can be easily made by senior citizens. I'd appreciate any input. Chef On The Go Stir frys can be very healthful and easy- vegetables with or without meat, served with rice or noodles.
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Date: Mon, Oct 26, 1998 at 22:46:28 (EST)
Poster: girlchef <##>
To: Everyone
Subject: Stupid computer
Message:
Stupid Netscape. We upgraded (now there's a concept) to the new version, which decided to wipe out, kill, delete, make go away all emails *sob*, and other very important things. So if you sent me an email at anytime today, before 8pm, please resend. I did not get them. Sob. Sharon
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Date: Mon, Oct 26, 1998 at 11:21:23 (EST)
Poster: Robert <##> scrimr@earthlink.net
To: girlchef
Subject: Re: Re: Cooking Class<##>Re: Cooking Class
Message:
Sometime I would like to cook with you. I need some exposer to WELLNESS cooking and it sounds as if you are well versed.
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Date: Mon, Oct 26, 1998 at 11:20:29 (EST)
Poster: Candy <##> ChefCandy@personalchef.com
To: Everyone
Subject: Chicago Seminar
Message:
I wanted to thank all of the terrific people who attended the APCI seminar in Chicago for a powerful weekend session, and for all of the wonderful questions and ideas you brought with you from all over the U.S. - I also want to thank Chef Ty Cobb for the UNBELIEVABLE homemade Jambalaya he brought to the hotel Saturday night for all of us to dive into. It really is the best outside of New Orleans, and you are the "Jambalaya Man"... I look forward to working with all of you, and am proud to be associated with you. Candy
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Date: Mon, Oct 26, 1998 at 11:14:44 (EST)
Poster: Candy <##> ChefCandy@personalchef.com
To: girlchef
Subject: Re: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Sharon, Thanks for the info. It's both helpful and inspiring... Claudia P.S. Why did you leave this niche and where did you go? Oh, I didn't. I still do it when asked. Some of my caterings are done on site, and while they aren't exactly the cooking class thing, being there creates a specialness for the guests and the hosts. I love to hear a hostess say to a guest, 'Come and taste what Chef Sharon has made for *us*.' If you serve them, they will come. It is all about service. And that is what makes being better easy. Most people give lip service to the service aspect of business and industry. All one has to do is be service oriented, and follow through. You've got a great idea, Claudia. Run with it! Sharon Hi, Claudia & Sharon - I just returned from a seminar in chicago and saw your topic. I also do small dinner parties for my REGULAR personal chef service clients, and think it's a great idea, because A) It's an incentive for clients to become REGULAR clients, B) it's a nice additional profit center, and C) It's fun for them to be able to say "Come for dinner, our Personal Chef is preparing it", and fun for me. "Cooking Class" dinner parties are becoming popular here in California as well, and they are a blast to do. Candy[
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Date: Mon, Oct 26, 1998 at 09:18:26 (EST)
Poster: girlchef <##>
To: Mary
Subject: Re: Cooking Class<##>Re: Cooking Class
Message:
I have been asked to teach a holiday cooking class for the Seniors in my area. It will be held in a classroom which does not have an oven or refrigerator. Does anyone have any suggestions for the class? The group does want some healthy meals which can be easily made by senior citizens. I'd appreciate any input. Chef On The Go Do you have an electric skillet? You can use that. Also, you might want to buy a butane burner (usually available at kitchenware shops). They aren't too expensive. You can do Bulgur, Couscous, which only take a hot liquid to make up. Then you could do a Broccoli, Pinenut Coucous. With the Bulgur you could do a tabouli or make lower fat meatballs using bulgur as an addition. You could make a Black Bean and Corn Salad. Or Hummus, which the Seniors really seem to love. Make Pita Chips at home and tell them how to do it. All of these suggestions come from what I have been doing for Seniors in conjunction with the Wellness Classes I do. I will *try* to email you some recipes later this afternoon. Or first thing tomorrow. Yell at me if I don't! Cheers, Sharon
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Date: Sun, Oct 25, 1998 at 21:30:04 (EST)
Poster: Mary <##> churillo@gnt.net
To: Everyone
Subject: Cooking Class
Message:
I have been asked to teach a holiday cooking class for the Seniors in my area. It will be held in a classroom which does not have an oven or refrigerator. Does anyone have any suggestions for the class? The group does want some healthy meals which can be easily made by senior citizens. I'd appreciate any input. Chef On The Go
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Date: Sun, Oct 25, 1998 at 21:23:53 (EST)
Poster: Mary <##> churillo@gnt.net
To: Dane
Subject: Re: Research<##>Re: Research
Message:
I'd love a copy of the draft survey. Thanks, Chef On The Go
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Date: Sun, Oct 25, 1998 at 14:44:22 (EST)
Poster: girlchef <##>
To: Claudia
Subject: Re: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Sharon, Thanks for the info. It's both helpful and inspiring... Claudia P.S. Why did you leave this niche and where did you go? Oh, I didn't. I still do it when asked. Some of my caterings are done on site, and while they aren't exactly the cooking class thing, being there creates a specialness for the guests and the hosts. I love to hear a hostess say to a guest, "Come and taste what Chef Sharon has made for *us*." If you serve them, they will come. It is all about service. And that is what makes being better easy. Most people give lip service to the service aspect of business and industry. All one has to do is be service oriented, and follow through. You've got a great idea, Claudia. Run with it! Sharon
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Date: Sun, Oct 25, 1998 at 10:14:28 (EST)
Poster: Claudia <##>
To: girlchef
Subject: Re: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Sharon, Thanks for the info. It's both helpful and inspiring... Claudia P.S. Why did you leave this niche and where did you go?
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Date: Sun, Oct 25, 1998 at 00:08:40 (EDT)
Poster: Dane <##> karendane@earthlink.net
To: Everyone
Subject: Research
Message:
A draft survey is now available for comments - unfortunantely it won't copy here very well - so send me your E-mail address if you want a copy to comment on.
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Date: Sat, Oct 24, 1998 at 23:47:30 (EDT)
Poster: Melinda <##> melinda@alaska.net
To: Tami H.
Subject: Tami...saw your article in...
Message:
the Anchorage Daily News! How exciting for you!
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Date: Sat, Oct 24, 1998 at 20:14:52 (EDT)
Poster: girlchef <##>
To: Claudia
Subject: Re: Dinner Party Niche<##>Re: Dinner Party Niche
Message:
Does anyone have any experience or stories to share with respect to PCing small private dinner parties and receptions?. This probably has some overlap with catering, but with most of the cooking done in the client's home it would seem it could certainly be considered a form of PCing. I'd love to hear from someone who's explored this niche. Thanks... Hi Claudia, This was my original niche. I started doing cooking class/dinner parties 4 or 5 years ago. You are right about it being an overlap. The hostess and I would plan the menu, I would get the groceries and show up at the house. I would have printed recipes and whoever wanted to come to learn how do to the recipes would should up early. One of the most successful parties was a Mexican dinner. There were 4 guests standing in the kitchen patting out tortillas. Another party was Italian, where I made fresh raviolis. The spinach pasta was the hardest because it just wouldn't feed through the Atlas smoothly. The good part was that the guests were pretty drunk on chocolate martinis, so none of them saw my mistakes. I did an appetizer party once, too. There have been others, but the menus have been more ordinary. I traditionally charge cost of groceries plus $25.00 an hour. If you put "Tips graciously accepted" on your invoice, they will give you a tip. For the Italian party I got a $100 tip, but I *believe* it was because the guy was trashed!;-) This is a great time of year to be thinking about doing these types of parties. Besides showing off your culinary skills, you are doing some pretty effective marketing. If you make a show of it, wearing chef's clothes and perhaps a toque, it appeals to the "I want to be treated special" in the hosts and their guests. Hope this helps! Sharon
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Date: Sat, Oct 24, 1998 at 16:40:39 (EDT)
Poster: Claudia <##> CPFarrar@compuserve.com
To: Everyone
Subject: Dinner Party Niche
Message:
Does anyone have any experience or stories to share with respect to PCing small private dinner parties and receptions?. This probably has some overlap with catering, but with most of the cooking done in the client's home it would seem it could certainly be considered a form of PCing. I'd love to hear from someone who's explored this niche. Thanks...
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Date: Sat, Oct 24, 1998 at 13:42:43 (EDT)
Poster: Dane <##> karendane@earthlink.net
To: Everyone
Subject: Thanks Tanya
Message:
Talk about networking! Tanya NuĖes, a recent acquaintance and successful personal chef coached me about PC'ing in this area and then offered me a new client that she couldn't fit into her schedule. This new client wants me to cook for them 2-3 times per week. Gee, Tanya do you want to get married? Just kidding Karen! Thanks Tanya, Dane
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Date: Thurs, Oct 22, 1998 at 16:45:49 (EDT)
Poster: Robert Scrim <##> scrimr@earthlink.net
To: Everyone
Subject: Observing
Message:
I am thinking about observing one of you fine people in action. Preferably, somewhere in the western U.S. but that is not necessary. I have signed up and awaiting my training material from Candy. But, I think this would be a good idea to help me hit the ground running. Anyone care to have a tag-along for a couple of days? You can see my online resume at the attached link Thank you, Robert Scrim
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Date: Wed, Oct 21, 1998 at 21:24:09 (EDT)
Poster: girlchef <##>
To: Dane
Subject: Re: PC Market Research<##>Re: PC Market Research
Message:
a) A description of the personal chef service A personal chef meets with the client, discusses personal food likes and dislikes, nutritional requirements, and then sets a cooking day. On the cooking day, the personal chef arrives at the clients house with all the groceries and equipment required to complete meals that will be consumed over a two week period. After the food is cooked, the personal chef packages the meals for refrigeration and/or freezer storage, leaving behind a clean kitchen. b) Objectives or questions you would like answered. (any ideas, no matter how crazy, are welcome at this stage). I would like to know where is the trigger point in the typical person, that special something, that would close the sale. c) If you are willing to help distribute the survey, would you want a hard copy or e-mail with an attached file in WORD? Email attachment in MSWord works for me! Thanks in advance for your pioneering work. Sharon
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Date: Wed, Oct 21, 1998 at 21:07:27 (EDT)
Poster: girlchef <##>
To: Post Script/Dane
Subject: Re: Re: PC Market Research<##>Re: PC Market Research
Message:
Make that http://www.demographics.caci.com :-) I are a computer geek! Sharon
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Date: Wed, Oct 21, 1998 at 13:29:49 (EDT)
Poster: Post Script/Dane <##> karendane@earthlink.net
To: All
Subject: Re: PC Market Research<##>Re: PC Market Research
Message:
Check out this site ( http:/demographics.caci.com/ ) and hit FREE SAMPLES for a zipcode search of your home business area. Neat Demographics! Dane
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Date: Wed, Oct 21, 1998 at 13:21:12 (EDT)
Poster: Dane <##> karendane@earthlink.net
To: Everyone
Subject: PC Market Research
Message:
Thanks for the positive responses. Karen has me going to class with her. I meet with her prof this Thursday night. We (the group) has put together a rough survey. By Monday we should have something for you to look at. The computer geniuses in this group are going to have the survey so it can be e-mailed and sent back on the Web or faxed to us. Your help in getting surveys filled out to your freinds and clients quickly would help greatly. We need enough data for the statistics to have validity. This survey must be complete in about 12 days as the project is due Nov 23. I would love help with the following: a) A description of the personal chef service b) Objectives or questions you would like answered. (any ideas, no matter how crazy, are welcome at this stage). c) If you are willing to help distribute the survey, would you want a hard copy or e-mail with an attached file in WORD? Stay in touch, Dane and Karen
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Date: Tues, Oct 20, 1998 at 12:36:25 (EDT)
Poster: Judi <##> travlnchef@aol.com
To: Dane
Subject: Re: PC Market Reasearch <##>Re: PC Market Reasearch
Message:
My lady Karen is taking an MBA marketing class and her group has decided to reasearch the PC market. I will help them with background info and developing questions for a questionaire which we will hand circulate and self-post for return mail. I would be happy to share the results. I also ask anyone to offer any input, questions or information you might wish to know in this study. Objectives so far include demographics of clients, identifing their needs, concerns and specific services desired. Please feel free to join us in this research. Anything you need, feel free to email. We can all really benefit from this. Say thanks to Karen and her group!
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Date: Tues, Oct 20, 1998 at 12:08:28 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: girlchef
Subject: Re: Re: PC Market Reasearch<##>Re: PC Market Reasearch
Message:
What can I do to be involved? To help? I would love to participate. Email me directly, if you care to. Sharon You can count on me, too! Candy
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Date: Tues, Oct 20, 1998 at 10:39:28 (EDT)
Poster: Judi <##> travlnchef@aol.com
To: Dane
Subject: Re: Re: Vacuum Sealer<##>Re: Vacuum Sealer
Message:
I found a great and inexpensive vacuum sealer the other day at a chain called Kitchen Connection. It's called Freshlock and it's manufactured by a company named Deni. The sealer was $28.00 and comes with one roll of microwavable/boilable bags. Each roll does about 60 6' packages. The replacement rolls are packed four in a box and are $17.00. So far so good, it's doing a nice job. The # for the manufacturer is 800-Deni-vac. The Kitchen Connection # is 800-747-7224. Also Ziploc came out with a container similar to Gladware at a similar price. It's sturdier than Gladware and it has a blue lid so it's more attractive. Hi Judy, I called manufacturer and they said there are two models. Sears, Target and True Value Hardware stock one of both models. I looked at Turbo II model stocked at Sears which was $49 and could handle 11' bags (across). Have you tried to seal containers inside bags? It looks like a well made machine. Regards, Dane Hi Dane, The model I purchased has the 11" width bags. The box reads that you can get 260 6" bags from a roll, not 60 like I originally stated. I used it last week and my client is very happy with the results. I used it mainly for her side dishes and she said that reheating using the boil in bag deal really keeps things moist. Also it was much easier to fit things into her freezer, less space needed. I havn't tried sealing containers but I have a client tomorrow,so I'll give it a go and let you know.
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Date: Tues, Oct 20, 1998 at 07:41:56 (EDT)
Poster: girlchef <##>
To: Dane
Subject: Re: PC Market Reasearch<##>Re: PC Market Reasearch
Message:
What can I do to be involved? To help? I would love to participate. Email me directly, if you care to. Sharon
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Date: Mon, Oct 19, 1998 at 21:08:49 (EDT)
Poster: Dane <##> karendane@earthlink.com
To: Everyone
Subject: PC Market Reasearch
Message:
My lady Karen is taking an MBA marketing class and her group has decided to reasearch the PC market. I will help them with background info and developing questions for a questionaire which we will hand circulate and self-post for return mail. I would be happy to share the results. I also ask anyone to offer any input, questions or information you might wish to know in this study. Objectives so far include demographics of clients, identifing their needs, concerns and specific services desired. Please feel free to join us in this research.
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Date: Sat, Oct 17, 1998 at 05:21:39 (EDT)
Poster: Chef Lulu <##> cheflulu@aol.com
To: girlchef
Subject: Re: Timing for the holiday season <##>Re: Timing for the holiday season
Message:
Sharon - you are a hoot. I love everyone of your ideas and I thank you for posting this message. I have been struggling with how to get this going and now I have more than I can handle!! Thanks for the great recipes and ideas. The holidays are so overwhelming for most people and what a great gift!!
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Date: Fri, Oct 16, 1998 at 23:06:23 (EDT)
Poster: Chef Bob <##>
To: girlchef
Subject: Re: Daycare Center Newsletter Article <##>Re: Daycare Center Newsletter Article
Message:
Hey girlchef, I've always thought the daycare route had potential. I'm very much a whimp when it comes to marketing myself but that is changing quickly as I know business wont come my way on it's own. Anyway I finally got up the nerve to talk to a daycare center a few months ago. The director seemed very interested and even thought of a few parents who would jump on the idea. I left menus and cards. She said she would mention me in her next news letter and even speak personally to the few parents she thought would be interested. As incentive I even offered to cut the center 5 % of all sales. Anyway I never got any feed back from the director (even though i saw her 2 times a week in picking up my daughter). I blew that one off. Guess I resorted to my whimpy approach to marketing. I'd be interested in how things shape up for you in that area. I still have hope for the daycare centers and for myself as well. Thanks girl
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Date: Fri, Oct 16, 1998 at 22:54:46 (EDT)
Poster: Chef Bob <##> Yak9@juno.com
To: Radhard
Subject: Re: looking for Boston PC's <##>Re: looking for Boston PC's
Message:
Looking to hire??? I could help... E-mail me !
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Date: Fri, Oct 16, 1998 at 22:53:13 (EDT)
Poster: Chef Bob <##> Yak9@juno.com
To: Jenny
Subject: Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef
Message:
Hi Jenny, Do you know my friend Andrew Kessler @ Cisco?? I believe Cisco also has offices in the Boston area. I am a PC in the Boston area. Know anyone out here who might be like yourself (Frustrated & Hungry) ????? Good luck with your PC
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Date: Fri, Oct 16, 1998 at 18:09:21 (EDT)
Poster: Dane <##> karendane@earthlink.net
To: Judi
Subject: Re: Vacuum Sealer<##>Re: Vacuum Sealer
Message:
I found a great and inexpensive vacuum sealer the other day at a chain called Kitchen Connection. It's called Freshlock and it's manufactured by a company named Deni. The sealer was $28.00 and comes with one roll of microwavable/boilable bags. Each roll does about 60 6' packages. The replacement rolls are packed four in a box and are $17.00. So far so good, it's doing a nice job. The # for the manufacturer is 800-Deni-vac. The Kitchen Connection # is 800-747-7224. Also Ziploc came out with a container similar to Gladware at a similar price. It's sturdier than Gladware and it has a blue lid so it's more attractive. Hi Judy, I called manufacturer and they said there are two models. Sears, Target and True Value Hardware stock one of both models. I looked at Turbo II model stocked at Sears which was $49 and could handle 11" bags (across). Have you tried to seal containers inside bags? It looks like a well made machine. Regards, Dane
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Date: Fri, Oct 16, 1998 at 12:47:59 (EDT)
Poster: girlchef <##>
To: Chef Bob
Subject: Re: Hello<##>Re: Hello
Message:
Howdy Bob! How nice to have you join us. I remember how exciting it was to have discovered there were "others". Candy is the originator of the American Personal Chef Association. She has done more than anybody to advance the industry. She wants you to succeed and will help in anyway she can. You will love her, as we all do. In this forum we mentor each other, sharing techniques, marketing tips, applauding our successes, and giving out generous portions of hugs when frustrations arise. You can join us, happily, by sharing your story with us and offering your view of the world of Personal Cheffing. How long have you been in business? What marketing have you tried? Again, welcome! Sharon
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Date: Fri, Oct 16, 1998 at 12:27:59 (EDT)
Poster: Chef Bob <##> Yak9@juno.com
To: Everyone
Subject: Hello
Message:
Hello to All, I am a PC in the Boston area and just discovered the amazing resource of internet access and web sites such as this. I've read some of the postings and there seems to be great comraderie between you all. How do I become a part of that?? Who is Candy?? How do I get more exposure??? I'm so excited!!
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Date: Fri, Oct 16, 1998 at 10:06:12 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: Timing for the holiday season
Message:
Hi folks, We are just a few weeks away from the start of that grand and glorious season called The Holidays. By doing a little advance planning you can reap the big bucks that people are so willing to spend during this time of the year. It takes just a little creative thought to imagine how happy someone would be to receive several weeks of your services as a present. Here are some potential markets to hit with brochures and personal visits: You might make up a batch of mini-scones (go "inside" to our private forum for my Good Scone Recipe)and take them, individually wrapped, around coffee break time to office buildings. Give them out to the receptionists. Every company gives their president, owner,or ceo-type a gift at Christmas, and what better than your service for someone who already has everything. Beats another paper weigh all to heck! Cozy up with gourmet kitchenware shops. Explain your service and tell them that you would like to be able to include gift certificates in the gift baskets they will be selling. It just takes a little creative selling to the owners of these shops to get them to sell your gift certificates for you. The shop I used to be associated with had me come in between Thanksgiving and Christmas, dressed in chef's garb, offering advice and cooking techniques to their customers. You do this for them, they suggestively sell your gift certificates for you! One other thing: The real dollars spent out of a $25.00 gift certificate wouldn't be much, especially if you are able to turn it into a client! You could actually give away $25.00 gift certificates on the premise that they could only be used in conjunction with a cooking day. Do the same thing in shops that specialize in new baby things, kids stores, toy stores, real estate companies, etc. If this gives your creative juices a jump start, then I have done what I set out to do! Cheers, Sharon
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Date: Thurs, Oct 15, 1998 at 07:14:55 (EDT)
Poster: girlchef <##>
To: Dane
Subject: Re: Thanks<##>Re: Thanks
Message:
Hi Dane, Thanks for your lovely message. I can't tell you how much I appreciate it. I want to see our industry become something more special than it already is. One of the ways I get personal happiness is to help others achieve their goals, and so this forum is key to doing that. Have a great day! Sharon
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Date: Wed, Oct 14, 1998 at 23:18:00 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: Dane
Subject: Re: Thanks<##>Re: Thanks
Message:
Hi Sharon, I just wanted to say, I like your style. If anyone goes back to where you first signed on, they will find a legacy of positive stories, good news and lots of help. You have helped me to arrive at the beginning of a new career and see it again for the first time. There is a lot of good input on this message board.You get my applause! Thank you, Karen for your lovely message. I can't think of anyone who deserves your acknowledgement more than Sharon, our "girlchef" whose enthusiasm, persistence and integrity shine through each of her postings. Sharon understands how much we care about our new industry and how hard we have all worked to bring it this far - we have actually been creating it as we've gone along over these last 5 years. It is so wonderful to have someone actually write in and say thank you to someone who has inspired them. Thanks again. Candy
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Date: Wed, Oct 14, 1998 at 21:31:16 (EDT)
Poster: Dane <##> karendane@earthlink.net
To: girlchef
Subject: Thanks
Message:
Hi Sharon, I just wanted to say, I like your style. If anyone goes back to where you first signed on, they will find a legacy of positive stories, good news and lots of help. You have helped me to arrive at the beginning of a new career and see it again for the first time. There is a lot of good input on this message board.You get my applause!
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Date: Tues, Oct 13, 1998 at 22:40:58 (EDT)
Poster: Judi <##> travlnchef@aol.com
To: Everyone
Subject: Vacuum Sealer
Message:
I found a great and inexpensive vacuum sealer the other day at a chain called Kitchen Connection. It's called Freshlock and it's manufactured by a company named Deni. The sealer was $28.00 and comes with one roll of microwavable/boilable bags. Each roll does about 60 6" packages. The replacement rolls are packed four in a box and are $17.00. So far so good, it's doing a nice job. The # for the manufacturer is 800-Deni-vac. The Kitchen Connection # is 800-747-7224. Also Ziploc came out with a container similar to Gladware at a similar price. It's sturdier than Gladware and it has a blue lid so it's more attractive.
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Date: Tues, Oct 13, 1998 at 16:52:52 (EDT)
Poster: Christina <##>
To: David MacKay
Subject: Re: Re: 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! 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. Dear Mr. MacKay, I happen to be a PK, (pastors Kid), you quoted Mark 8:33, which reads as follows, ' But when jesus turned and looked at his disciples, he rebuked Peter. 'Get thee behind me, Satan!' he said. 'You do not have in mind the things of God, but the things of men.' I must say, not only am I offended that you would use the lord's word, for a personal attack on someone, for your own gratification, and blow the oprtunity to wittnes to them, and teach his love and acceptance. But you pass judgment and call her a low life, perhaps, you should read your bible a little more, for the whole life of jesus was dedicated to helping the so called low lifes of society not persicuteing them I am a personal chef myself, and I would be more than happy to network with sharron, or anyone else that is honest enough to express their frustration on their present business. It has taken me a long time to get where I am but, it is finally paying off, I have recently been inducted into the book of who's who and I must say that I wouldn't have made it there without networking you will to sharron despite all of the Mr. MacKay's you encounter. ps. Please do not let Mr. MacKay's quote of scripture place a bad light on those of us who live what we belive. May God Bless you. ps. Mr. MacKay, "Let those who be without sin cast the first stone."
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Date: Tues, Oct 13, 1998 at 16:37:56 (EDT)
Poster: Christina <##>
To: David MacKay
Subject: Re: 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! 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. Dear Mr. MacKay, I happen to be a PK, (pastors Kid), you quoted Mark 8:33, which reads as follows, ' But when jesus turned and looked at his disciples, he rebuked Peter. 'Get thee behind me, Satan!' he said. 'You do not have in mind the things of God, but the things of men." I must say, not only am I offended that you would use the lord's word, for a personal attack on someone, for your own gratification, and blow the oprtunity to wittnes to them, and teach his love and acceptance. But you pass judgment and call her a low life, perhaps, you should read your bible a little more, for the whole life of jesus was dedicated to helping the so called low lifes of society not persicuteing them
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Date: Tues, Oct 13, 1998 at 16:24:46 (EDT)
Poster: Christina <##>
To: David MacKay
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! 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. Dear Mr. MacKay, I happen to be a PK, (pastors Kid), you quoted Mark 8:33, which reads as follows, " But when jesus turned and looked at his disciples, he rebuked Peter. "Get thee behind me, Satan!" he said. "You do not have in mind the things of God,
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Date: Tues, Oct 13, 1998 at 01:17:41 (EDT)
Poster: Ginny Berry <##> Msgberry@aol.com
To: girlchef
Subject: Re: Health Fair at the Mall <##>Re: Health Fair at the Mall
Message:
Yesterday I spent the whole day at the mall participating in a health fair that was set up by the hospital and a tv station. The exposure was awesome. I gave away all 400 of my new pc brochures and 150 business card/magnets. I made a sign that said 'Too busy to cook? Stop here' and that attracted alot of people. I also cooked: made chicken fajita/wraps kind of things using my electric skillet. They weren't fancy or anything, but everybody liked them, to the tune of 20# of chicken breasts. I used frill picks to skewer the wraps and cut each one into about 6 pieces. I also did some black bean and corn salsa and gave that away in little 1 oz portion cups. Used up all 250 cups! One man came up to my booth and asked me some questions about my service. Then he said, when can you start? Next week? Before we go away? Could you cook while we are away, then when we come back we will be able to eat at home. He brought his wife back to the booth and we made an appointment for Monday to do the interview. New client! Tired but happy, Sharon Sharon, I have been reading your messages for awhile and each time I feel so enthusiastic and motivated to continue with starting my PC biz. I became a member last May, and have had some financial setbacks, also a single mother of 3 shool-age children. Am trying to get this going, but sometimes get overwhelmed with the idea of actually starting. I have all the necessary permits, software, etc., but afraid to leave my very unfulfilling job as it does provide a little financial security. I wish I had half the energy and drive that you seem to have all the time. I'd love to correspond with you privately to get some tips. I can only hope that someday my biz will be as sucessful and rewarding as yours. Would love to hear from you when you have time. Thanks for the continual confidence! Ginny Berry The Green Apron Manhattan Beach, CA The
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Date: Mon, Oct 12, 1998 at 17:32:49 (EDT)
Poster: Webmaster <##> webmaster@personalchef.com
To: Webmaster
Subject: Re: Authentic Email and Promoters<##>Re: Authentic Email and Promoters
Message:
Addendum to the above message. Flames are messages that are rude, nasty, combative or of a harrassing nature. Apparently, the rules for posting messages on this forum have NOT been clear. Good netiquette means NO flames and/or spam. Some visitors have complained that they are afraid to post for fear of being "attacked" or intimidated by those few who lurk on this forum. THIS BEHAVIOR WILL NOT BE TOLERATED! All personal chefs should feel free to discuss common interests without being accosted by others whether in this forum or offline by email or phone calls.
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Date: Mon, Oct 12, 1998 at 07:27:23 (EDT)
Poster: girlchef <##>
To: Nancy Klim
Subject: Re: Re: Thanks<##>Re: Thanks
Message:
Dear Nancy, I just want to thank you for your well written and factual response to Bonnie. It is apparent you have done your homework. You have captured the essence of Personal Cheffing - personal satisfaction comes from doing a job that one likes which, in turn, creates happiness. I read a wonderful book once called, _Do What You Love and the Money Will Follow_. When one is working at what one loves to do, it can hardly be called work! Just so you know, I had brought up the issue of certification on another forum, but it was removed at the discrection of the owner of that forum. Glad to have you here with us. Cheers, Sharon
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Date: Mon, Oct 12, 1998 at 00:43:37 (EDT)
Poster: Webmaster <##> webmaster@personalchef.com
To: Everyone
Subject: Authentic Email and Promoters
Message:
This webmaster authenticates each and every email address from posted messages. In the past and again recently, posters with "bogus" and invalid email address(es) have been detected and their messages deleted. It appears that these "phoney personas" post messages covertly designed to promote our competitor and discredit the APCI and disrupt the purpose of this forum which is to forward the growth of the personal chef industry which we care deeply about and, are in no small measure, responsible for creating and nurturing. It is necessary to restate the policy that prohibits anyone from promoting "similar services" on this privately funded website, whether the promotion is open or covert in nature. Those who wish to promote themselves or their products should feel free to do so appropriately, by paying for their own promotional services or funding their own message forum for such purposes on their own web site.
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Date: Sun, Oct 11, 1998 at 10:31:41 (EDT)
Poster: Nancy Klim <##> spatula_1@mailexite.com
To: Bonnie
Subject: Re: Thanks<##>Re: Thanks
Message:
Hi Bonnie, As a newcomer to the APCA, may I address your questions? I have been a personal chef for a couple of years now and only just found out about the associations. There are only 2, the APCA and USPCA. You must be luckier than me, because I tried to strike up a conversation with the USPCA, but only got a brief email referring me to their web pages. I didn't get the interest from them that I felt from the immediate correspondence I received from Candy. I don't know how many clients on average the chefs in the APCA have. I am not sure that a client count per personal chef is a way to judge the success of a personal chef. I might make more sense to ask about the level of personal happiness and satisfaction per personal chef. The APCA members that I have corresponded with seem to feel a great deal of personal happiness stemming from the way they can please their clients and fit their work into their family lives. The USPCA members whose posts I have read seem to feel the need to constantly slam the APCA members. What that tells me is that they do not get the sense of personal satisfaction from their work. Happiness is as happiness does. Unfortunately, no USPCA member has ever replied to my emails, so I can't say that I have first-hand experience with knowing what level of personal satisfaction they have achieved. The USPCA does seem to be the media winner, when it comes to national exposure, but any articles anywhere about the industry is good for all of us. I have looked up as many articles as I could about PC's and while they all are about the USPCA, they are pretty much the same article with no new information. I don't understand your last question: "You understand before I spend any money I need to check out all options before I make a decide what to do. Also do you have a staff?" What does staff have to do with it? Except to drive up the cost of joining the USPCA? They have to recoup the cost of maintaining staff from someone. Where do you think it comes from? It costs them a ton of money, logic would tell us, to pay their spin-doctors to keep those valuable articles in the media. Candy's program, which really is the original program, I might add, is simple, straight forward, and contains all you need to know to launch a successful personal chef business. All the bells and whistles from the "enhanced" programs at the USPCA aren't really necessary. Additionally, I don't believe that those programs are genuine. For example, Mr. Mackay's recent proclamation about the certification testing they are offering doesn't hold up to logic. According to his post, the certification test is a one-hour, 100-question exam that is allegedly proctored. Now, think about this: what kind of test of 100 questions can be accomplished in a mere sixty minutes? How difficult can that be? And in any given geographical market how many personal chefs will there be who qualify by having worked one-year full time (what is full time? How many clients is that? How is the status proved, anyway?), who can be gathered together at one time to offset the cost of a proctor? To me, it just sounds fishy. The whole issue of certification is just more smoke and mirrors. Which agency administers the certification? It is meaningless, if it comes from the USPCA alone. I am surprised that no one has brought that up on any of the forums. In all reality, you can have a successful personal chef business without being affiliated with any one of the associations. But it gets lonely out there and the time comes to search out others. For my money, I want to align myself with an organization that shows it is interested in the success of its members. Results of my research could not say that about the USPCA. Nancy
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Date: Sun, Oct 11, 1998 at 09:21:33 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: Health Fair at the Mall
Message:
Yesterday I spent the whole day at the mall participating in a health fair that was set up by the hospital and a tv station. The exposure was awesome. I gave away all 400 of my new pc brochures and 150 business card/magnets. I made a sign that said "Too busy to cook? Stop here" and that attracted alot of people. I also cooked: made chicken fajita/wraps kind of things using my electric skillet. They weren't fancy or anything, but everybody liked them, to the tune of 20# of chicken breasts. I used frill picks to skewer the wraps and cut each one into about 6 pieces. I also did some black bean and corn salsa and gave that away in little 1 oz portion cups. Used up all 250 cups! One man came up to my booth and asked me some questions about my service. Then he said, when can you start? Next week? Before we go away? Could you cook while we are away, then when we come back we will be able to eat at home. He brought his wife back to the booth and we made an appointment for Monday to do the interview. New client! Tired but happy, Sharon
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Date: Sat, Oct 10, 1998 at 23:57:10 (EDT)
Poster: Kate <##> tuka@triton.net
To: Carolyn
Subject: Re: Wannabe<##>Re: Wannabe
Message:
Carolyn, I use to work at Meadowbrook Hall in Rochester. It's a great place for cooking. Educated, above average income, and overworked you should do really well in Oakland county. I'm in Northern Michigan now, and it's like culinary hell! Every thing is fried, processed and bland here and I'm beginning to think I'm going to forget how to really cook here. Kate.
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Date: Sat, Oct 10, 1998 at 12:57:26 (EDT)
Poster: Julie <##> Fromm@TIR.com
To: Carolyn
Subject: Re: Wannabe <##>Re: Wannabe
Message:
Hi Carolyn! I also from Metro Detroit and have done some work in Rochester. Oakland county itself is a great market. I'd be happy to network with you. Sincerely, Julie Homemade Cuisine
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Date: Sat, Oct 10, 1998 at 12:02:22 (EDT)
Poster: Carolyn <##> RFruechte@aol.com
To: Everyone
Subject: Wannabe
Message:
Hi! I really do wannabe a personal chef, but don't know if there's a need in my Rochester, MI area. Any thoughts on how I can find out? If I feel there's a need I'd like to become a member here! Any thoughts or suggestions on how to find out would be appreciated. I plugged in MI but only came up with Iowa!
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Date: Sat, Oct 10, 1998 at 11:09:39 (EDT)
Poster: Bonnie <##> bootsking@msn.com
To: Candy
Subject: Thanks
Message:
Thanks Candy about being so prompt in e-mailing me the USA Today article. It was very good and shows that being a personal chef has real promise, but I'm a little confused. I thought the article was about the APCI not the USPCA. So I need to ask a couple questions before I decide which direction I need to take. 1.Do chefs that belong to an association do better then those that don't? I have been in touch with the other one( is there only 2?). 2.How many clients on average do chefs in your organization have and are they making a good living at it? 3. I understand that the USPCA gets a lot of national exposure, does the APCI? Is there any articles about the APCI that you can e-mail me? You understand before I spend any money I need to check out all options before I make a decide what to do. Also do you have a staff? Any answers would be greatly appreciated. Thanks again, Bonnie
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Date: Fri, Oct 09, 1998 at 23:10:39 (EDT)
Poster: Rhonda <##> LordHrwch@AOL.com
To: Radhard
Subject: Re: looking for Boston PC's <##>Re: looking for Boston PC's
Message:
I am interested in learning about PC's in my area, greater Boston. Please e-mail me with any info. Thank you!! Are you a PC looking to connect with others, or are you looking to hire one? Where in greater Boston are you?
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Date: Fri, Oct 09, 1998 at 18:15:58 (EDT)
Poster: Nancy Klim <##> spatula_1@mailexcite.com
To: Everyone
Subject: Glad to be on board
Message:
So glad to have found the APCA. I have been a personal chef for several years, but thought I was alone. I tried to contact the other group, but got no real replies. After reading the posts here and on the other forum I realize I have made the right decision to join the APCA. The other group just seems to be in it for the money and not for the joy of mutual success. Candy, you are the dearest thing and one can immediately tell that you really want to help others become successful. That is the reason you are successful, because what goes around comes around. Happy PCing You all! Nancy Klim
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Date: Fri, Oct 09, 1998 at 13:59:34 (EDT)
Poster: Anita <##> bahzula@earthlink.net
To: Candy
Subject: Re: Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef
Message:
I just can't seem to find any PS's in the SF Bay Area. Several people have said they would email me a list of prospects, but I have heard nothing! Help! I REALLY want to hire a PC. Signed, Frustrated and hungry :) Hi, Jenny I've sent you an e-mail today. Let me know how it works out for you. Candy I am a personal chef looking for someone who needs one. Let me know what you are looking for. - Anita
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Date: Fri, Oct 09, 1998 at 13:17:35 (EDT)
Poster: Tanya Nunes <##> Tanya.RentaChef.worldnet.att.net
To: Les Wolford
Subject: Re: New in N. Calif. <##>Re: New in N. Calif.
Message:
Where are you in N.CA? I live in San Jose and I own a private chef business. E-mail me with a way to get a in touch with you.
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Date: Fri, Oct 09, 1998 at 13:12:53 (EDT)
Poster: Tanya <##> Tanya.RentaChef.worldnet.att.net
To: Candy
Subject: Re: Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef
Message:
I am a private chef living in San Jose(most of my clients live in Atherton). I would like to send you a brochure. E-mail me with an address and I will forward one in the mail.
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Date: Thurs, Oct 08, 1998 at 19:28:14 (EDT)
Poster: Radhard <##> radhard@javanet.com
To: Everyone
Subject: looking for Boston PC's
Message:
I am interested in learning about PC's in my area, greater Boston. Please e-mail me with any info. Thank you!!
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Date: Thurs, Oct 08, 1998 at 17:14:06 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: girlchef
Subject: Re: That article really helped! <##>Re: That article really helped!
Message:
The phone is ringing off the hook since that article about pcs was in the Sunday paper. Nearly everyone who has called mentioned that they used the url in the paper and when they found no pcs in PA to contact they called me. I have 5 new clients as of this afternoon! Sharon Way to go, Girlchef! We've been busy here at APCI as well since the USA Today article and several other articles in local newspapers across the country have broken. It seems as if lots of people who love to cook are exploring alternatives to their current careers, whether it be in a restaurant or not. Cooking is apparently a passion that can't be denied. Congratulations, sharon!
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Date: Thurs, Oct 08, 1998 at 17:10:42 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: Jenny
Subject: Re: Trying to Find a Personal Chef <##>Re: Trying to Find a Personal Chef
Message:
I just can't seem to find any PS's in the SF Bay Area. Several people have said they would email me a list of prospects, but I have heard nothing! Help! I REALLY want to hire a PC. Signed, Frustrated and hungry :) Hi, Jenny I've sent you an e-mail today. Let me know how it works out for you. Candy
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Date: Thurs, Oct 08, 1998 at 17:09:27 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: Gary
Subject: Re: Press Releases <##>Re: Press Releases
Message:
By the way I'm in Vancouver British Columbia and hello to all you Chef's out there . I attended a great cooking class last night . Caprial Pence from Cooking with Caprial off PBS great chef with a really nice Homey personality. Food was amazing Gary Hi, Gary! I agree with you - I had a chance to spend time with Caprial Pence when she participated in our annual PBS Food and Wine Festival here in San Diego. What a terrific person, and her preseentation and food were both delicious! The personal chefs here in San Diego participate in the event each year - a fun way for us to get exposure, and another of our good causes!
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Date: Thurs, Oct 08, 1998 at 10:16:44 (EDT)
Poster: Chef Tony <##>
To: Lisa
Subject: Re: freezer containers<##>Re: freezer containers
Message:
Lisa, I have had good sucess with "The Container Store".The sizes are good and you can't beat the prices.Plus they are alway's in stock. I hope this helps. Chef Tony
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Date: Thurs, Oct 08, 1998 at 10:16:38 (EDT)
Poster: Chef Tony <##>
To: Lisa
Subject: Re: freezer containers<##>Re: freezer containers
Message:
Lisa, I have had good sucess with "The Container Store".The sizes are good and you can't beat the prices.Plus they are alway's in stock. I hope this helps. Chef Tony
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Date: Wed, Oct 07, 1998 at 17:17:26 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: That article really helped!
Message:
The phone is ringing off the hook since that article about pcs was in the Sunday paper. Nearly everyone who has called mentioned that they used the url in the paper and when they found no pcs in PA to contact they called me. I have 5 new clients as of this afternoon! Sharon
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Date: Wed, Oct 07, 1998 at 17:12:14 (EDT)
Poster: Jenny <##> jdavies@cisco.com
To: Everyone
Subject: Trying to Find a Personal Chef
Message:
I just can't seem to find any PS's in the SF Bay Area. Several people have said they would email me a list of prospects, but I have heard nothing! Help! I REALLY want to hire a PC. Signed, Frustrated and hungry :)
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Date: Tues, Oct 06, 1998 at 16:47:55 (EDT)
Poster: Gary <##> goodfood1@home.com
To: Everyone
Subject: Press Releases
Message:
By the way I'm in Vancouver British Columbia and hello to all you Chef's out there . I attended a great cooking class last night . Caprial Pence from Cooking with Caprial off PBS great chef with a really nice Homey personality. Food was amazing Gary
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Date: Sat, Oct 03, 1998 at 09:56:41 (EDT)
Poster: Chef Tony <##>
To: Chef David
Subject: Re: PC Blues<##>Re: PC Blues
Message:
David, yes it's different isn't it.No sous chef here!! you do your ownprep and dishes! thats the deal.If you can afford to hire someone to do that then so be it! otherwise,plan on getting your hands dirty.It's not like working in a real kitchen where you have a staff.I sometimes miss being in a commercial kitchen,but then i think of all the crap I had to deal with and I miss it ALOT!! less. Sorry david but in this end of the biz your on your own! have fun with it and good luck! Tony (Four Star Gourmet Culinary Services)
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Date: Fri, Oct 02, 1998 at 18:33:25 (EDT)
Poster: cm <##> alfatangel@aol.com
To: Everyone
Subject: Re: Whatz new in the PC buisness <##>Re: Whatz new in the PC buisness- freezing prepared foods
Message:
What in the PC buisness is new that you have fell upon that could help some of out. Remember we have to work as a team, to keep us strong and pushing on. So what are some new Ideas or even Questions that we can all put input on? Good suggestion, Chef Bogie. I have a subject that is something everyone encounters when dealing with freezing prepared foods -- keeping quality tastes and flavors in the meals that are frozen for clients. I am working on starting a pc business, and I have been testing recipes for freezing. I have noticed that freezing really flattens the flavor of some dishes, and I have had to increase the quantity of seasonings, from the original recipe. Also, some dishes thicken after defrosting, and need extra sauce or liquid added to the original recipe. What has your experience been with freezing your recipes?? Any great advice or tips?? Cathy
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Date: Fri, Oct 02, 1998 at 11:38:59 (EDT)
Poster: Bogie <##> chefbogart@aol.com
To: Everyone
Subject: Whatz new in the PC buisness
Message:
What in the PC buisness is new that you have fell upon that could help some of out. Remember we have to work as a team, to keep us strong and pushing on. So what are some new Ideas or even Questions that we can all put input on?
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Date: Wed, Sep 30, 1998 at 19:21:16 (EDT)
Poster: girlchef <##>
To: cm
Subject: Re: Re: Daycare Center Newsletter Article <##>Re: Daycare Center Newsletter Article
Message:
It's not a huge center, but it has potential! No, I haven't marketed to new mothers before, but I think it is an untapped market so I am going to persue it. I'll keep you posted. Cheers, Sharon
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Date: Wed, Sep 30, 1998 at 17:42:59 (EDT)
Poster: cm <##> alfatangel@aol.com
To: girlchef
Subject: Re: Daycare Center Newsletter Article <##>Re: Daycare Center Newsletter Article
Message:
I called up a daycare center and asked about their newsletter. I explained to them about my service and they loved it, so they invited me to submit an article in their newsletter, which they were just producing! Great timing. Delivered it today. After talking with the director, I offered to do some cooking classes with the little kiddies and their mums, no charge just for the marketing. It won't require much effort, just putting together easy snacks or something. Of course, they accepted my offer, so that will be happening pretty soon! Gotta love it! Sharon Great marketing idea! Please keep us posted on how things turn out! Good Luck!(Is this a fairly large daycare center?) Have you done any marketing for new mothers, if so, how have you gone about this in your area? (Through hospitals, etc.?) Thanks, Cathy
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Date: Wed, Sep 30, 1998 at 16:44:46 (EDT)
Poster: girlchef <##>
To: Everyone
Subject: Daycare Center Newsletter Article
Message:
I called up a daycare center and asked about their newsletter. I explained to them about my service and they loved it, so they invited me to submit an article in their newsletter, which they were just producing! Great timing. Delivered it today. After talking with the director, I offered to do some cooking classes with the little kiddies and their mums, no charge just for the marketing. It won't require much effort, just putting together easy snacks or something. Of course, they accepted my offer, so that will be happening pretty soon! Gotta love it! Sharon
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Date: Tues, Sep 29, 1998 at 20:28:34 (EDT)
Poster: Les Wolford <##> lesw@thewanderingchef.com
To: Everyone
Subject: New in N. Calif.
Message:
Hey ,I am new to the peronal chef business.Mostly all I am doing is parties,and am interested into getting into other sides of this business as I hate being called a caterer
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Date: Tues, Sep 29, 1998 at 14:00:00 (EDT)
Poster: Candy <##> ChefCandy@personalchef.com
To: Patrick
Subject: Re: NEW GUY IN TOWN <##>Re: NEW GUY IN TOWN
Message:
I am getting ready to start my own company January 1, and any help in this matter would be a great help. Would like to add personal chef to the company, shortly after if possible. Hi, Patrick! What type company are you starting in January?
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Date: Mon, Sep 28, 1998 at 22:55:44 (EDT)
Poster: Patrick <##> PJVanas@AOL.com
To: Everyone
Subject: NEW GUY IN TOWN
Message:
I am getting ready to start my own company January 1, and any help in this matter would be a great help. Would like to add personal chef to the company, shortly after if possible.
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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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