American Personal Chef Institute
Open Forum December 98 Archive

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JT -:- Shopping Thurs, Dec 10, 1998 at 23:17:22 (EST)
Chef Tony -:- Re: Shopping<##>Re: Shopping Fri, Dec 11, 1998 at 09:39:35 (EST)

shannon -:- finally ...... Thurs, Dec 10, 1998 at 14:12:51 (EST)
Ragan -:- Re: finally ...... <##>Re: finally ...... Thurs, Dec 10, 1998 at 17:20:33 (EST)

innocent bystander -:- bla bla bla: go home david Thurs, Dec 10, 1998 at 12:24:23 (EST)
Robert Scrim -:- Dear Dave Thurs, Dec 10, 1998 at 12:09:26 (EST)
Robert Scrim -:- Dear Dave Thurs, Dec 10, 1998 at 12:08:06 (EST)
KW -:- Soup Thurs, Dec 10, 1998 at 12:07:48 (EST)
Robert -:- Re: Soup <##>Re: Soup Thurs, Dec 10, 1998 at 12:18:34 (EST)

PS -:- Re: Soup<##>Re: Soup Thurs, Dec 10, 1998 at 13:11:48 (EST)
pam -:- Re: Re: Soup<##>Re: Soup Fri, Dec 11, 1998 at 00:53:10 (EST)

Ragan M. -:- Re: Soup <##>Re: Soup Thurs, Dec 10, 1998 at 15:05:09 (EST)

Chef Tony -:- Re: Soup<##>Re: Soup Thurs, Dec 10, 1998 at 15:35:25 (EST)

KW -:- Move On! Thurs, Dec 10, 1998 at 11:21:18 (EST)
KW -:- Re: Move On! <##>Re: Move On! Thurs, Dec 10, 1998 at 11:40:48 (EST)
girlchef -:- Re: Re: Move On! <##>Re: Move On! Thurs, Dec 10, 1998 at 12:07:14 (EST)
KW -:- Re: Re: Re: Move On! <##>Re: Move On! Thurs, Dec 10, 1998 at 12:10:56 (EST)

ChefJudith -:- Re: Re: Re: Move On! <##>Re: Move On! Thurs, Dec 10, 1998 at 20:21:30 (EST)

Robert -:- Re: Move On! <##>Re: Move On! Thurs, Dec 10, 1998 at 12:12:34 (EST)

Ragan M. -:- What the *&%!? Thurs, Dec 10, 1998 at 11:00:34 (EST)
Robert -:- Re: What the *&%!? <##>Re: What the *&%!? Thurs, Dec 10, 1998 at 12:11:28 (EST)

Dianne -:- Re: What the *&%!? <##>Re: What the *&%!? Thurs, Dec 10, 1998 at 12:51:20 (EST)

FETECHEF -:- Re: What the *&%!? <##>Re: What the *&%!? Thurs, Dec 10, 1998 at 13:45:47 (EST)

David MacKay -:- APCI vs USPCA Thurs, Dec 10, 1998 at 03:01:58 (EST)
girlchef -:- Re: APCI vs USPCA<##>Re: APCI vs USPCA Thurs, Dec 10, 1998 at 08:47:09 (EST)

pam -:- Re: APCI vs USPCA <##>Re: APCI vs USPCA Fri, Dec 11, 1998 at 01:14:02 (EST)

David MacKay -:- Nice Try Thurs, Dec 10, 1998 at 02:05:05 (EST)
PS -:- Where to find site??? Wed, Dec 09, 1998 at 18:52:26 (EST)
girlchef -:- Re: Where to find site???<##>Re: Where to find site??? Wed, Dec 09, 1998 at 23:11:22 (EST)

observant bystander -:- To belittle or not to belittle Wed, Dec 09, 1998 at 16:03:10 (EST)
Lulu -:- Re: To belittle or not to belittle <##>Re: To belittle or not to belittle Thurs, Dec 10, 1998 at 01:56:33 (EST)

Lulu -:- Re: To belittle or not to belittle <##>Re: To belittle or not to belittle Thurs, Dec 10, 1998 at 01:57:12 (EST)

Ragan M. -:- APCI vs THE OTHER ONE Wed, Dec 09, 1998 at 11:17:33 (EST)
girlchef -:- Re: APCI vs THE OTHER ONE<##>Re: APCI vs THE OTHER ONE Wed, Dec 09, 1998 at 12:20:40 (EST)

Bert M. -:- Busted Wed, Dec 09, 1998 at 10:40:48 (EST)
FETECHEF -:- Re: Busted <##>Re: Busted Wed, Dec 09, 1998 at 10:51:00 (EST)
Bert M -:- Re: Re: Busted <##>Re: Busted Wed, Dec 09, 1998 at 13:07:47 (EST)

David Mackay -:- Re: Busted <##>Re: Busted Thurs, Dec 10, 1998 at 02:13:31 (EST)
Gary (What's Cooking?) -:- Re: Re: Busted <##>Re: Busted Thurs, Dec 10, 1998 at 02:44:38 (EST)
David Mackay -:- Re: Re: Re: Busted <##>Re: Busted Thurs, Dec 10, 1998 at 03:19:27 (EST)

shannon -:- APCI vs. USPCA Mon, Dec 07, 1998 at 12:17:57 (EST)
carrie-ann -:- Re: APCI vs. USPCA<##>Re: APCI vs. USPCA Mon, Dec 07, 1998 at 17:56:13 (EST)

KW -:- Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Tues, Dec 08, 1998 at 11:11:54 (EST)
Bert M. -:- Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Tues, Dec 08, 1998 at 11:45:36 (EST)

RG -:- Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Tues, Dec 08, 1998 at 15:20:48 (EST)

Leslie -:- Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Tues, Dec 08, 1998 at 18:40:43 (EST)
who cares -:- Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Tues, Dec 08, 1998 at 20:51:38 (EST)
elisabeth -:- Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Tues, Dec 08, 1998 at 23:13:11 (EST)

girlchef -:- Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 07:02:22 (EST)

Bert M. -:- Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 09:06:45 (EST)

shannon -:- Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 09:11:34 (EST)
girlchef -:- Re: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 09:30:59 (EST)

Bert M -:- Re: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 10:28:47 (EST)

Chef Tony -:- Re: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 10:36:42 (EST)

FETECHEF -:- Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 10:45:18 (EST)

linda -:- Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Tues, Dec 08, 1998 at 22:42:14 (EST)

Chef Tracy -:- Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 13:06:03 (EST)
Bert M -:- Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 13:12:52 (EST)

girlchef -:- Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Wed, Dec 09, 1998 at 13:27:19 (EST)

David MacKay -:- Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Thurs, Dec 10, 1998 at 03:26:32 (EST)
Chef Tracy -:- Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA Thurs, Dec 10, 1998 at 10:35:59 (EST)

girlchef -:- Tofu Sabayon Sun, Dec 06, 1998 at 13:06:56 (EST)
girlchef -:- Survey results? Fri, Dec 04, 1998 at 08:41:10 (EST)
Candy -:- Re: Survey results? <##>Re: Survey results? Mon, Dec 07, 1998 at 15:21:59 (EST)

Becky -:- Considering becoming a PC Fri, Dec 04, 1998 at 02:41:21 (EST)
Bert M -:- Re: Considering becoming a PC <##>Re: Considering becoming a PC Fri, Dec 04, 1998 at 11:40:05 (EST)

Chef Neil -:- Re: Considering becoming a PC<##>Re: Considering becoming a PC Sat, Dec 05, 1998 at 00:15:46 (EST)
Jane -:- Re: Considering becoming a PC <##>Re: Considering becoming a PC Tues, Dec 08, 1998 at 09:10:13 (EST)

Robert -:- FAX broadcasting Wed, Dec 02, 1998 at 10:03:53 (EST)
Rhonda -:- Re: FAX broadcasting <##>Re: FAX broadcasting Wed, Dec 02, 1998 at 10:45:44 (EST)
What's Cooking -:- Re: Re: FAX broadcasting <##>Re: FAX broadcasting Wed, Dec 02, 1998 at 12:43:17 (EST)
Candy -:- Re: Re: Re: FAX broadcasting <##>Re: FAX broadcasting Wed, Dec 02, 1998 at 15:36:03 (EST)
Linda -:- Re: Re: Re: Re: FAX broadcasting <##>Re: FAX broadcasting Wed, Dec 02, 1998 at 17:07:07 (EST)

Cindy -:- Re: FAX broadcasting<##>Re: FAX broadcasting Wed, Dec 02, 1998 at 22:55:04 (EST)

Debbie -:- Re: FAX broadcasting <##>Re: FAX broadcasting Thurs, Dec 03, 1998 at 09:44:36 (EST)

KarenR. -:- Re: FAX broadcasting<##>Re: FAX broadcasting Thurs, Dec 03, 1998 at 12:07:56 (EST)
Robert -:- Re: Re: FAX broadcasting<##>Re: FAX broadcasting Fri, Dec 04, 1998 at 00:27:50 (EST)

girlchef -:- Re: FAX broadcasting<##>Methods for finding ##s Thurs, Dec 03, 1998 at 12:17:14 (EST)

Chef Neil -:- Re: FAX broadcasting<##>Re: FAX broadcasting Sat, Dec 05, 1998 at 00:21:11 (EST)

Jori -:- Re: FAX broadcasting <##>Re: FAX broadcasting Mon, Dec 07, 1998 at 16:59:03 (EST)
carrie-ann -:- Re: Re: FAX broadcasting <##>Re: FAX broadcasting Mon, Dec 07, 1998 at 17:59:03 (EST)

girlchef -:- Radio was excellent for me! Tues, Dec 01, 1998 at 18:15:35 (EST)
Linda -:- Re: Radio was excellent for me! <##>Re: Radio was excellent for me! Tues, Dec 01, 1998 at 19:45:38 (EST)

Lulu -:- Re: Radio was excellent for me! <##>Re: Radio was excellent for me! Wed, Dec 02, 1998 at 14:17:19 (EST)
Linda -:- Re: Re: Radio was excellent for me! <##>Re: Radio was excellent for ! Wed, Dec 02, 1998 at 17:11:22 (EST)


Date: Fri, Dec 11, 1998 at 09:39:35 (EST)
Poster: Chef Tony <##> FourrStar@aol.com
To: JT
Subject: Re: Shopping<##>Re: Shopping
Message:
Has anyone negotiated a discount (say 10%) with their local supermarket for bringing the grocery shopping of your many families to their store. If so, what kind of discounts and how did you go about it? xtJT, I actually tried to do that but was told NO WAY!I went to Giant and Safeway,two of the largest chains in the area. What I have though are professional contacts from my day's of cooking in restaurant kitchens.So I can get my meats,poultry,game,seafood at a real good price.I also shop for seafood at local oriental markets because I can get it fresh,and whole so I can clean it as I want to and use the bones for stock. Good Luck! Chef Tony
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Date: Fri, Dec 11, 1998 at 01:14:02 (EST)
Poster: pam <##> pam44444@aol.com
To: David MacKay
Subject: Re: APCI vs USPCA <##>Re: APCI vs USPCA
Message:
Mr MacKay, just wondering (and this is a sincere question) Why don't you have an open forum on your site?? It seems the more sites to network and learn the better! You can email me privately if you want and no I'm not a member of any orgainization.....yet.
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Date: Fri, Dec 11, 1998 at 00:53:10 (EST)
Poster: pam <##> pam44444@aol.com
To: PS
Subject: Re: Re: Soup<##>Re: Soup
Message:
Hey that's my mom's recipe too!
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Date: Thurs, Dec 10, 1998 at 23:17:22 (EST)
Poster: JT <##> papptroy@prodigy.net
To: Everyone
Subject: Shopping
Message:
Has anyone negotiated a discount (say 10%) with their local supermarket for bringing the grocery shopping of your many families to their store. If so, what kind of discounts and how did you go about it?
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Date: Thurs, Dec 10, 1998 at 20:21:30 (EST)
Poster: ChefJudith <##> ChefJudith@aol.com
To: girlchef
Subject: Re: Re: Re: Move On! <##>Re: Move On!
Message:
Go for it Sharon. What is everyone's problem...I must say that I am too busy for all of this, so I'll just get the whiskey, and forget the fruit cake. :-)
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Date: Thurs, Dec 10, 1998 at 17:20:33 (EST)
Poster: Ragan <##> doubletrouble@zebra.net
To: shannon
Subject: Re: finally ...... <##>Re: finally ......
Message:
Shannon- Hey! Who'd a thought? The events of the past day have really surprised and confused me too...but I suppose that by posting that very thought on the forum, I've added to the mayhem...sorry! I am a newcomer...I decided to go ahead and sign up with one of the associations after being advised by SCORE (service corps of retired executives)...their counseling service for small business owners is totally free, and you can get in touch with them through your local chamber of commerce...they thought that the more "credentials" I could put on my business card, the better...I've also joined the local chamber of commerce and I'm thinking about buying ad space in a regional fru-fru type publication (hits the target market in this area)...honestly, the reason I joined APCA had more to do with price at first than anything else, but I've found the members to be most helpful and forthcoming with ideas, recipes, etc, and with the exception of the past day, totally harmless! I'd advise you to locate and call some pc's in your area and ask them about the different groups...you can without a doubt do this on your own, but I believe joining one of the groups makes things go alot smoother, a lot faster. Feel free to e-mail me privately in the future...my response time is often slow...my 4-year old twins keep me running most of the day! Good luck- Ragan M. :) Compliments of the Chef
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Date: Thurs, Dec 10, 1998 at 15:35:25 (EST)
Poster: Chef Tony <##> FourrStar@aol.com
To: KW
Subject: Re: Soup<##>Re: Soup
Message:
Sorry CW. I would still kike a recipe for world class potato soup. Potato Soup: ingredients: diced bacon,onion,celery,carrot,chopped garlic,diced potatoes,chicken stock,heavy cream,white wine,s/p,olive oil. heat stockpot with some oil.Add bacon and saute until crisp,then remove and hold. add mirepoix(onion,celery,carrot,garlic)and saute until soft without giving much color to veg. add diced potatoes and saute until they take some color. deglaze with white wine and season with s/p. then add enough chicken stock to cover.cook until potatoes are soft. add heavy cream and continue cooking until potatoes are done well and flavor is good.check seasoning. let cool to handle. process in blender to desired consistency. re-heat when ready to serve.check seasoning. garnish with crispy bacon and chopped scallion or chive or you may garnish with crispy bacon and chive oil. Chef Tony
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Date: Thurs, Dec 10, 1998 at 15:05:09 (EST)
Poster: Ragan M. <##> doubletrouble@zebra.net
To: KW
Subject: Re: Soup <##>Re: Soup
Message:
Sorry CW. I would still kike a recipe for world class potato soup. Hey! HERE'S ONE OF MY FAVORITE TRIED-AND-TRUES...NOT FOR THOSE AFRAID OF CALORIES AND/OR FAT... YUKON GOLD & MUSHROOM "BISQUE" 4 OR 5 YUKON GOLDS 16 OUNCES FRESH BUTTON MUSHROOMS, SLICED 1 CUP SWISS CHEESE, GRATED 1/2 CUP COLBY CHEESE, GRATED 1/2 CUP MOZZARELLA CHEESE, GRATED 1/3 CUP RED WINE 4 TBSP BUTTER 3 CUPS MILK (YOU COULD SUBSTITUTE HALF-N-HALF, BUT IT MIGHT KILL YOU) 4 TBSP FRESH CHIVES, CHOPPED SALT AND BLACK PEPPER TO TASTE WASH, PEEL AND BOIL POTATOES...MEANWHILE, IN HEAVY SKILLET, SAUTE MUSHROOMS IN BUTTER- ADD RED WINE AND REDUCE...PLACE BOILED POTATOES IN BLENDER WITH MILK AND PUREE. ADD SALT AND PEPPER, BLEND. ADD CHEESES-BLEND WELL (HEAT FROM POTATOES WILL MELT ALL) TRANSFER MIXTURE TO LARGE POT OVER LOW HEAT...ADD MUSHROOMS AND PAN DRIPPINGS...GARNISH INDIVIDUAL SERVINGS WITH CHIVES...(SERVE WITH FRENCH OR ITALIAN BREAD AND YOUR CARDIOLOGIST'S HOME PHONE NUMBER) :) RAGAN
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Date: Thurs, Dec 10, 1998 at 14:12:51 (EST)
Poster: shannon <##> shannon_houtz@alydaar.com
To: Everyone
Subject: finally ......
Message:
I had no idea when I asked my question that I would see so much reaction. If ANYONE would like to email privately, feel free. I would like to see an end to the 30+ messages. Although I did get responses which prompted me to ask more questions and think of things I have not thought of before. THANKS. Just a thought...Personalized refrigerator magnets for your clients ( i am sure some have thought of this).
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Date: Thurs, Dec 10, 1998 at 13:45:47 (EST)
Poster: FETECHEF <##> jennifer@skynet.ca
To: Ragan M.
Subject: Re: What the *&%!? <##>Re: What the *&%!?
Message:
BRAVO. I have had enough of this crap. Let's get back to the business at hand. I don't give a tinker's damn what association a PC belongs to any more that I would care what your political affiliation is. CUT IT OUT.
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Date: Thurs, Dec 10, 1998 at 13:11:48 (EST)
Poster: PS <##> jamspat@earthlink.net
To: KW
Subject: Re: Soup<##>Re: Soup
Message:
Here's my mom's very simple recipe, which I've updated a bit: Peel and chop (bite size pieces) 4-5 med. Idaho potatoes Boil potatoes for 25 min. In meantime, chop and saute 1 onion (or 1 leek) in your soup pot with 2 T butter. Add drained potatoes and fill pot with milk until potatoes are covered (any type you prefer, of course, the higher the fat the richer the soup, the more calories!). Simmer the soup for 15 min. For a thicker soup remove 2 cups potatoes and liquid and blend in a blender or food processor until pureed, add back to the soup. This makes 4 very generous servings and can be easily adjusted up or down by adding/subtracting more potatoes and onions. Enjoy and happy cooking!
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Date: Thurs, Dec 10, 1998 at 12:51:20 (EST)
Poster: Dianne <##> Dianne23@mailexcite.com
To: Ragan M.
Subject: Re: What the *&%!? <##>Re: What the *&%!?
Message:
I've got to tell you all - anyone posting to or simply reading this forum - how disillusioned I've become over the past day...I am making this an open e-mail, as opposed to recently suggested private responses, because I believed this forum to be a place for ALL personal chefs to communicate openly with each other, share ideas, boost each's others morales when the road got bumpy...I cannot believe all of the finger-pointing, 'name calling' and negativity posted to this site over the past 24 hours...talk about flashback to the halls of middle school...I am a brand new member to the personal chef field, and as I asked in my posting yesterday, 'why can't we be friends?' An APCA member advised that this is not possible...o.k. then- it's time to stop the mudslinging...if we can't be friends, lets at least be PROFESSIONALS and work together for the common good of this emerging industry. I for one certainly would not want a potential client to read the recent postings and sense the dissention among personal chefs...I will continue to treat any pc, whether he be USPCA or APCA, as a potential advisor, networking source, and possible new friend. I can't agree more with everything you said. AMEN!!!
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Date: Thurs, Dec 10, 1998 at 12:24:23 (EST)
Poster: innocent bystander <##>
To: Everyone
Subject: bla bla bla: go home david
Message:
someone needs to have this david dude knocked off, well at least knocked off the pc profession. he is not about cooking, teaching or providing any service other than taking your money. frankly he is a coward by not having a forum to where is own uptight associates can express their feelings. again, i am not in the business but know someone who is interested in geting involved. she isn't in junior high so i am not sure if these associations are right for her. i think david should mind is own association and let the members or prospective members form their own conclusion. if you are on this forum recruiting i really think that you are barking up the wrong tree...have you ever heard of the song "my name is mud"?.
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Date: Thurs, Dec 10, 1998 at 12:18:34 (EST)
Poster: Robert <##> chef@icookforu.com
To: KW
Subject: Re: Soup <##>Re: Soup
Message:
KW, I would like a little clarification. Plain potato soup or potato with something like leeks or cheese? Robert
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Date: Thurs, Dec 10, 1998 at 12:12:34 (EST)
Poster: Robert <##> chef@icookforu.com
To: KW
Subject: Re: Move On! <##>Re: Move On!
Message:
Right On!
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Date: Thurs, Dec 10, 1998 at 12:11:28 (EST)
Poster: Robert <##> chef@icookforu.com
To: Ragan M.
Subject: Re: What the *&%!? <##>Re: What the *&%!?
Message:
YES!
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Date: Thurs, Dec 10, 1998 at 12:10:56 (EST)
Poster: KW <##> personLchf@aol.com
To: girlchef
Subject: Re: Re: Re: Move On! <##>Re: Move On!
Message:
Love your recipe. Thanks, KW
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Date: Thurs, Dec 10, 1998 at 12:09:26 (EST)
Poster: Robert Scrim <##> chef@icookforu.com
To: Everyone
Subject: Dear Dave
Message:
(Dear Dave Continued) So, in turn when asked for help I provide it. I have years of experience in the food industry and belong to three other chefs organizations. This experience I a glad to pass along regardless of which organization someone belongs to. I don't even ask which or if they belong to an organization. As a matter of fact half the time they don't belong to either, I find out later. Nobody should jump down somebody's throat because of their opinion. In the case of what I have seen here lately, you responded very viciously to some very calm and rational responses to a question put forth by a person trying to decide which organization to go with. If your organization had been more forthcoming in the past with information this question may not of even been asked. As a matter of fact nobody put down your organization directly. They just said how much they liked the APCI. You on the other hand, couldn't just say how much you liked the USPCA. You had to attack!!! This type of thing will almost always be responded to in kind. What good does that do for any of us? If you would like to continue this please don't post to the forum. Our industry doesn't need this. I don't need this and I don't think you need this. Just E-mail me directly. I would be glad to discuss this with you if you want. Sincerely, Robert Scrim
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Date: Thurs, Dec 10, 1998 at 12:08:06 (EST)
Poster: Robert Scrim <##> chef@icookforu.com
To: Everyone
Subject: Dear Dave
Message:
Dear Dave, I haven't placed a post during this, to say the least, lively discussion because generally it is not my style. But, I can no longer stay silent.Bulletin Boards are supposed to be a forum where thoughts, ideas and yes, opinions are to be shared. Apparently, a number of the chefs who utilize this site have a negative opinion of your organization. I for one do not have an opinion period, as I was unable to get any substantive information from your organization to form an opinion. What I decided to do was, go with the organization where I could get the information I required to make the decision whether or not to get into this industry in the first place. So far, I have had nothing but a positive experience with Candy Wallace and the ACPI. Everyone from day one were helpful and courteous even before I put down my hard earned money. At this point nothing has changed.Sometimes I wondered why I spent the money when I could get all this great information for free. But, after attending the training sessions and reading through the material provided by Candy and the ACPI, I am happy I did. This group of people have been nothing but a help. (Continued on next posting)
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Date: Thurs, Dec 10, 1998 at 12:07:48 (EST)
Poster: KW <##> personLchf@aol
To: Everyone
Subject: Soup
Message:
Sorry CW. I would still kike a recipe for world class potato soup.
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Date: Thurs, Dec 10, 1998 at 12:07:14 (EST)
Poster: girlchef <##>
To: KW
Subject: Re: Re: Move On! <##>Re: Move On!
Message:
Sorry, no potato recipe but here is a great fruitcake recipe: (thanx Scrimmy) In the spirit of the upcoming holiday season, I share with you my secret fruitcake recipe... Enjoy!! You will need the following: 1 cup water 1 cup sugar 4 large eggs 2 cups dried fruit 1 tsp. baking soda 1 tsp. salt 2 cups brown sugar lemon juice nuts 1 FULL bottle of your favorite whiskey Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat. Turn on the electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 tsp. sugar and beat again. Make sure the whiskey is still OK. Cry another tup. Turn off the mixerer. Break two eggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turnerer. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares. Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out the window. Check the whiskey again. Go to bed. Who the heck likes fruitcake anyway??? %^) Sharon
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Date: Thurs, Dec 10, 1998 at 11:40:48 (EST)
Poster: KW <##> personLchf@aol.com
To: KW
Subject: Re: Move On! <##>Re: Move On!
Message:
Anybody have a world class potato soup recipe instead of another remark about the world class ass?
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Date: Thurs, Dec 10, 1998 at 11:21:18 (EST)
Poster: KW <##> personLchf@aol
To: Everyone
Subject: Move On!
Message:
If you don't feed the snake, it will starve. Lets talk "cook'n" instead of "hook'n" KW
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Date: Thurs, Dec 10, 1998 at 11:00:34 (EST)
Poster: Ragan M. <##> doubletrouble@zebra.net
To: Everyone
Subject: What the *&%!?
Message:
I've got to tell you all - anyone posting to or simply reading this forum - how disillusioned I've become over the past day...I am making this an open e-mail, as opposed to recently suggested private responses, because I believed this forum to be a place for ALL personal chefs to communicate openly with each other, share ideas, boost each's others morales when the road got bumpy...I cannot believe all of the finger-pointing, "name calling" and negativity posted to this site over the past 24 hours...talk about flashback to the halls of middle school...I am a brand new member to the personal chef field, and as I asked in my posting yesterday, "why can't we be friends?" An APCA member advised that this is not possible...o.k. then- it's time to stop the mudslinging...if we can't be friends, lets at least be PROFESSIONALS and work together for the common good of this emerging industry. I for one certainly would not want a potential client to read the recent postings and sense the dissention among personal chefs...I will continue to treat any pc, whether he be USPCA or APCA, as a potential advisor, networking source, and possible new friend.
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Date: Thurs, Dec 10, 1998 at 10:35:59 (EST)
Poster: Chef Tracy <##> ChefTracy@aol.com
To: David MacKay
Subject: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Hello everyone! I am planning to start my own pc business w/i the next year. In doing my research I am trying to make a decision on which 'start up info. kit' to purchase (apci or uspca). I like the personal touch to APCI and the cost is much nicer. Does anyone have any opinions on this subject. THANKS!!! Well, When I first read this message I was going to wait and see what responses it recieved. I could not believe the flames from the other association. I didn't even want to respond because I didn't have anything nice to say. But, after reading what I've read, I want to tell you my experience. I purchased the package from the USPCA, and spent all the money I had at the time on it. This left me very little to actually start up my business. After a year of working on my start up (Personal and Financial reasons) I finally got enough money together to actually get off the ground. This is when my USPCA membership expired. I was locked out of their PRIVATE forum and all my support was cut off. At first I could of renewed at $199 per year, but after I missed my renewal date, I was informed I could renew at a special price of $99. Also I could 'Update my Package' for the minimum of $75 for additional marketing materials, and different prices for other 'Updates' AFTER renewing my membership of course. I also asked them about links off of their website to contact other PC's, or to get some names of other PC's to network with, I GOT NOTHING. You can't even E-mail another member directly, you must go through the association. So, I decided to call some Personal Chefs off of this site, and they were the most helpful giving people I have ever come into contact with. Then I spoke with Candy, What a wonderful person, she has spoke with me several times, helped me with many un-answered questions I had, even after a year with the USPCA. Why, She IS a PERSONAL CHEF, She knows what PERSONALIZED SERVICE means, She is an example of that in everything she does. Then because of Candy and this forum I have had the opportunity to network with all the members of this association with out a cost. Linking to other Chefs web sites, help me with marketing, I networked on the 'Recipie for Success' network in which the members supported me so much through my first foodshow, it brought tears to my eyes. I know many Chefs have started up their services without puchasing either package, where can you find them? Off of this site only. Do you need to puchase a package? Yes, I think it is neccesary to get up and running without making many common mistakes and to make sure you are doing it legaly. Do you need to spend a fortune to BELONG to the USPCA. Only if you want to RENEW every year to have that privledge, and you want to talk to a staff that are hired for administrative duties like answering the phone. Or would you like to talk to other 'Personal Chefs' Granted the USPCA can tell you how big they are or how they CREATED this industry, but will they HELP YOU or do they HELP themselves? From my experience, the only HELP I recieved was from the APCI and their members. I am sorry that I had to post anything negative on this site about anyone, It is not my style, but to prevent others from making the same mistake I did, I felt I needed to. Live with Passion Chef Tracy Chef Tracy, Iím sorry you feel the way you do, however if you have something negative to say donít base it upon so called facts that are actually opinions. The facts you stated about the USPCA are false. Hereís an example: All active members of the USPCA have access to a private forum where they can network, exchange ideas, email each other and ask questions. You never bothered to access that forum and you never bothered to call to let us know about your situation or that you needed any help. To imply otherwise is wrong. My support staff has 2 administrative persons and the rest have been or are working Personal Chefs who give real world advice and support. Add to that the USPCA National Advisory Council members who are all very successful working Personal Chefs and are readily available to answer and all questions and that leads one to believe you chose not to take advantage of the support services of the USPCA. However, I am also glad that you have found the support you feel you need. Good Luck to you! David MacKay Yes David, I Know Active Members can access the forum I did when I was a member. Too bad you never read my posts. Too bad no one ever responded. Anyway, My point was you have to PAY for that priviledge. When my membership expired I was cut off. Do you know how that feels? Probably not. Yes, I did find the support I needed and it didn't cost me a fortune THAT is a FACT my friend!!!! Chef Tracy
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Date: Thurs, Dec 10, 1998 at 08:47:09 (EST)
Poster: girlchef <##>
To: David MacKay
Subject: Re: APCI vs USPCA<##>Re: APCI vs USPCA
Message:
I know from previous dealings with you that your idea of "factual and documented" is the exchange of email that contains certain ideas or opinions. No one here is quick to judge or vilify the USPCA. In my case, my opinion comes from first hand, personal experiences over a two-year period. The people in your organization do not respond to emails or phone calls. Now, I find that odd, considering the vast amount of emails I get from strangers who want information regarding the industry. I respond to them quickly and with gusto. Just recently, a potential pc called me to get information and just minutes into the conversation she made mention of how upbeat and forthcoming I am, as compared to the USPCA members she spoke with as a part of her decision-making process. They nearly convinced her to stay away from being a pc because they were so bummed out. You write: "There have been many times when a USPCA member has reached out to share with other PCs their satisfaction with the USPCA and has been vilified, accused of being a fake and even harassed with nasty emails from APCI members". I tell you that this cannot be truth; not a single member here or in the network would send harassing or nasty emails to any of your members. Prove it, I say. Prove it. Again, an email is *not* documentation, David. And while you are at it, let's see where an USPCA member has reached out for any other reason than to vent their frustrations with the way they are treated. After that, they are so happy to be in the fold with us that they stick. Truth is as truth does, David. And opinions, well they are like butts, everyone has one. Don't get the two, truth and opinions, confused. Here is a truth: in this forum we consciously support each other to ensure our mutual success which will foster a professional attitude and make the personal chef industry a professional one. Just like any one else, an attack in our backyard causes us to rise up to protect what we have worked to grow. It was a wondrous thing to behold, watching everybody have his or her say in support of the APCA. We have a real, live organization going on here. It makes me so proud to be associated with this group. Many of us just don't understand why you don't have your own public forum. It just might be time for you to implement that. It would be good for the USPCA to be seen as a willing player in the industry. Additionally, you would get to experience first hand the frustrations of having to cope with unwanted visitors who come in and stir up trouble. It is unfortunate that every time we get flames, you get blamed for it, but that is a direct consequence of previous actions of yours. Take responsibility for it and move on. You must understand that USPCA emails have been blocked out of necessity due to previous flames posted here. Any wise webmaster would do the same thing. Heck, I kept getting tossed out of Cooking For You because George hasn't liked some of what I have written. Blocking email addresses is the first line of defense on the Internet. You say: "Haven't you learned by now that I will never allow falsehoods, untruths and lies to be posted on this forum without a challenge or response." What we have learned is that you won't tolerate what you perceive to be falsehoods and the like. But can all of the people who feel the way they do about the USPCA be wrong? I just had this conversation with my stepdaughter. . .the "everyone is wrong but me" teenager syndrome. Candy is letting the negative posts stand because it is time for the real truth to unfold on its own accord. The real truth, separate from the truth as seen by you, will win in the end because rightfulness has a tendency to do that, without regard to what some may try to force. If a lie is told more than 3 times, it becomes the truth in the mind of the person who told it. Why don't you try something novel? Come back and post something that is good, something that will help all personal chefs across all party-lines. Do something postitive for the industry that has put food in your mouth and passion in your heart. You have passion, why not bend it appropriately? Sharon
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Date: Thurs, Dec 10, 1998 at 03:26:32 (EST)
Poster: David MacKay <##>
To: Chef Tracy
Subject: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Hello everyone! I am planning to start my own pc business w/i the next year. In doing my research I am trying to make a decision on which 'start up info. kit' to purchase (apci or uspca). I like the personal touch to APCI and the cost is much nicer. Does anyone have any opinions on this subject. THANKS!!! Well, When I first read this message I was going to wait and see what responses it recieved. I could not believe the flames from the other association. I didn't even want to respond because I didn't have anything nice to say. But, after reading what I've read, I want to tell you my experience. I purchased the package from the USPCA, and spent all the money I had at the time on it. This left me very little to actually start up my business. After a year of working on my start up (Personal and Financial reasons) I finally got enough money together to actually get off the ground. This is when my USPCA membership expired. I was locked out of their PRIVATE forum and all my support was cut off. At first I could of renewed at $199 per year, but after I missed my renewal date, I was informed I could renew at a special price of $99. Also I could 'Update my Package' for the minimum of $75 for additional marketing materials, and different prices for other 'Updates' AFTER renewing my membership of course. I also asked them about links off of their website to contact other PC's, or to get some names of other PC's to network with, I GOT NOTHING. You can't even E-mail another member directly, you must go through the association. So, I decided to call some Personal Chefs off of this site, and they were the most helpful giving people I have ever come into contact with. Then I spoke with Candy, What a wonderful person, she has spoke with me several times, helped me with many un-answered questions I had, even after a year with the USPCA. Why, She IS a PERSONAL CHEF, She knows what PERSONALIZED SERVICE means, She is an example of that in everything she does. Then because of Candy and this forum I have had the opportunity to network with all the members of this association with out a cost. Linking to other Chefs web sites, help me with marketing, I networked on the 'Recipie for Success' network in which the members supported me so much through my first foodshow, it brought tears to my eyes. I know many Chefs have started up their services without puchasing either package, where can you find them? Off of this site only. Do you need to puchase a package? Yes, I think it is neccesary to get up and running without making many common mistakes and to make sure you are doing it legaly. Do you need to spend a fortune to BELONG to the USPCA. Only if you want to RENEW every year to have that privledge, and you want to talk to a staff that are hired for administrative duties like answering the phone. Or would you like to talk to other 'Personal Chefs' Granted the USPCA can tell you how big they are or how they CREATED this industry, but will they HELP YOU or do they HELP themselves? From my experience, the only HELP I recieved was from the APCI and their members. I am sorry that I had to post anything negative on this site about anyone, It is not my style, but to prevent others from making the same mistake I did, I felt I needed to. Live with Passion Chef Tracy Chef Tracy, Iím sorry you feel the way you do, however if you have something negative to say donít base it upon so called facts that are actually opinions. The facts you stated about the USPCA are false. Hereís an example: All active members of the USPCA have access to a private forum where they can network, exchange ideas, email each other and ask questions. You never bothered to access that forum and you never bothered to call to let us know about your situation or that you needed any help. To imply otherwise is wrong. My support staff has 2 administrative persons and the rest have been or are working Personal Chefs who give real world advice and support. Add to that the USPCA National Advisory Council members who are all very successful working Personal Chefs and are readily available to answer and all questions and that leads one to believe you chose not to take advantage of the support services of the USPCA. However, I am also glad that you have found the support you feel you need. Good Luck to you! David MacKay
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Date: Thurs, Dec 10, 1998 at 03:19:27 (EST)
Poster: David Mackay <##>
To: Gary (What's Cooking?)
Subject: Re: Re: Re: Busted <##>Re: Busted
Message:
After about 10 seconds of research, i discovered that the Flamer of the previous post is one Chef Jim MacDonald of Florida....Jim if you are so proud of your organization, why did you hide? And why did you omit the fact that you are member of the Board of Directors of USPCA? Inquiring minds want to know. Bert, in your haste to condenm and correct your perceived injustice you have posted false information. Jim MacDonald is a member of the USPCA and his business name is Creative Cuisine Inc. However he did not post that flame (you should call him and make that accusation to him personally) and he IS NOT on the Board of Directors of the USPCA. Of course you know that. You should get your facts straight before you accuse! David MacKay It's interesting that the USPC spends so much time on this site commenting on what the good people of the APCI are doing Considering how much more they charge to be a part of their 'setup' one would think they would have their own open area to share comments. It would appear that the only thing they are stirring is trouble. We have some great people in the APCI if I ask for any help suggestions there's always an email in my inbox the very next day with some help. Try and get some help from the other guys without shelling out some bucks.. I was using this forum for a month or two before joining up and I got lots of free information. THIS IS THE PLACE TO BE if you are getting into this business. But then, if you're here you already know that.I know the other guys are in the news most of the time and credit to them for making the PC industry known. But if you want support of some very good people .. Candy, Sharon, Scrimmy, Join the gang.. Merry Christmas.. Well I have to disagree. Your perception of "so much time" is off. You will find very few posts from any USPCA member and very little time expended. In fact we only respond when you folks spread unthruths or falsehoods. We choose not to have an open forum but instead network through our members private forum. You folks have one. Maybe you should use it more often. I'm glad you're happy with the APCI and welcome you to the Personal chef industry. Good Luck to you! David MacKay
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Date: Thurs, Dec 10, 1998 at 03:01:58 (EST)
Poster: David MacKay <##>
To: Everyone
Subject: APCI vs USPCA
Message:
Once again because of false accusations and untruths, Iím forced to respond to this "open forum". Since Candy has blocked out my ISP, I am posting from my AOL account. To all APCI members who posted about this message: You claim to be caring and personal yet are so quick to judge and vilify the USPCA and anyone connected to our organization. There have been many times when a USPCA member has reached out to share with other PCs their satisfaction with the USPCA and has been vilified, accused of being a fake and even harassed with nasty emails from APCI members. This information is factual and is documented. That causes other USPCA members to view anyone connected to your organization with a guarded caution. The recent postings concerning this message only serve to widen the gap. EACH OF YOU COULD HAVE RESPONDED TO SHANNON PRIVATELY AND AVOIDED THIS WHOLE SITUATION. Yet each of you was quick to jump on the bash the USPCA bandwagon. Its funny how you can justify calling one supposedly belittling post a flame that represents a whole organization.Yet MANY of you responded in kind and called your posts the truth. But is it really the truth or just your opinions. Why don't all of you get on with building your businesses and stop the accusations. David MacKay Ps. If any of you want to discuss any subject with me personally, you know my phone number and my email address.
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Date: Thurs, Dec 10, 1998 at 02:44:38 (EST)
Poster: Gary (What's Cooking?) <##> goodfood1@home.com
To: All
Subject: Re: Re: Busted <##>Re: Busted
Message:
After about 10 seconds of research, i discovered that the Flamer of the previous post is one Chef Jim MacDonald of Florida....Jim if you are so proud of your organization, why did you hide? And why did you omit the fact that you are member of the Board of Directors of USPCA? Inquiring minds want to know. Bert, in your haste to condenm and correct your perceived injustice you have posted false information. Jim MacDonald is a member of the USPCA and his business name is Creative Cuisine Inc. However he did not post that flame (you should call him and make that accusation to him personally) and he IS NOT on the Board of Directors of the USPCA. Of course you know that. You should get your facts straight before you accuse! David MacKay It's interesting that the USPC spends so much time on this site commenting on what the good people of the APCI are doing Considering how much more they charge to be a part of their "setup" one would think they would have their own open area to share comments. It would appear that the only thing they are stirring is trouble. We have some great people in the APCI if I ask for any help suggestions there's always an email in my inbox the very next day with some help. Try and get some help from the other guys without shelling out some bucks.. I was using this forum for a month or two before joining up and I got lots of free information. THIS IS THE PLACE TO BE if you are getting into this business. But then, if you're here you already know that.I know the other guys are in the news most of the time and credit to them for making the PC industry known. But if you want support of some very good people .. Candy, Sharon, Scrimmy, Join the gang.. Merry Christmas..
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Date: Thurs, Dec 10, 1998 at 02:13:31 (EST)
Poster: David Mackay <##>
To: Bert M.
Subject: Re: Busted <##>Re: Busted
Message:
After about 10 seconds of research, i discovered that the Flamer of the previous post is one Chef Jim MacDonald of Florida....Jim if you are so proud of your organization, why did you hide? And why did you omit the fact that you are member of the Board of Directors of USPCA? Inquiring minds want to know. Bert, in your haste to condenm and correct your perceived injustice you have posted false information. Jim MacDonald is a member of the USPCA and his business name is Creative Cuisine Inc. However he did not post that flame (you should call him and make that accusation to him personally) and he IS NOT on the Board of Directors of the USPCA. Of course you know that. You should get your facts straight before you accuse! David MacKay
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Date: Thurs, Dec 10, 1998 at 02:05:05 (EST)
Poster: David MacKay <##>
To: Candy
Subject: Nice Try
Message:
Candy, why did you block the ISP I use to access the internet from posting on this forum? Are you afraid of my responses or don't you want the real truth to come out? Haven't you learned by now that I will never allow falsehoods, untruths and lies to be posted on this forum without a challenge or response. Why do you allow ANY negative posts to stand? It seems that for someone who professes to care about this industry, you allow alot of anomosity to build by allowing the kind of rhetoric that has taken place on this forum in the last couple of days. Some of your members have accused me of stirring things up. Well it is not me who is stirring this pot. David MacKay
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Date: Thurs, Dec 10, 1998 at 01:57:12 (EST)
Poster: Lulu <##> ChefLulu@aol.com
To: observant bystander
Subject: Re: To belittle or not to belittle <##>Re: To belittle or not to belittle
Message:
I have been an APCA member for just under a year and I chose THIS organization because I needed to network and communicate openly about this exciting new adventure. That was not an option for me when I investigated elsewhere. I agree with what's been said before - our clients don't care what organization we are part of - they care that we care about them. All we can do is make this business as reputable and caring as possible. There is still so much education that needs to happen to make it what I know it really can be! Thankfully there's lots of wonderful people joining the troops and I love being part of this. Thanks to everyone for being so supportive - especially you Candy dear! You are a true mentor, friend and colleague.
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Date: Thurs, Dec 10, 1998 at 01:56:33 (EST)
Poster: Lulu <##> ChefLulu@aol.com
To: observant bystander
Subject: Re: To belittle or not to belittle <##>Re: To belittle or not to belittle
Message:
I have been an APCA member for just under a year and I chose THIS organization because I needed to network and communicate openly about this exciting new adventure. That was not an option for me when I investigated elsewhere. I agree with what's been said before - our clients don't care what organization we are part of - they care that we care about them. All we can do is make this business as reputable and caring as possible. There is still so much education that needs to happen to make it what I know it really can be! Thankfully there's lots of wonderful people joining the troops and I love being part of this. Thanks to everyone for being so supportive - especially you Candy dear! You are a true mentor, friend and colleague.
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Date: Wed, Dec 09, 1998 at 23:11:22 (EST)
Poster: girlchef <##>
To: PS
Subject: Re: Where to find site???<##>Re: Where to find site???
Message:
The url for Cooking For You is: http://webfoodpros.com/wwwboard/cfy/http://personalchef.com/index.html Sharon
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Date: Wed, Dec 09, 1998 at 18:52:26 (EST)
Poster: PS <##> jamspat@earthlink.net
To: Shannon
Subject: Where to find site???
Message:
Shannon- What's the address for that "Cooking For You" pc forum you talked about in your post the other day? Hoping to start my business by mid-January and always looking for new insight and ideas. (APCI has been the best place to find inspiration that I've found!) Thanks Patti
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Date: Wed, Dec 09, 1998 at 16:03:10 (EST)
Poster: observant bystander <##>
To: Everyone
Subject: To belittle or not to belittle
Message:
i am really glad to see the extreme passion that all of you have for cooking. Of course people the people accross the street will belittle you organization. It is called buyer's remorse. You chefs just keep looking out for oneanother, share secrets of cuisine, marketing and business and all of you should reap the benefits.
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Date: Wed, Dec 09, 1998 at 13:27:19 (EST)
Poster: girlchef <##>
To: Chef Tracy
Subject: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Tracy, Thank you so much for telling it like it is. Finally, the truth has come out and I know that all pcs everywhere will be the better for it. You are truly an asset to the personal chef industry! Cook on! Sharon
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Date: Wed, Dec 09, 1998 at 13:12:52 (EST)
Poster: Bert M <##> RedChef16@aol.com
To: Chef Tracy
Subject: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Bravo Tracy...well said...u deserve a big round of applause for telling it like it is..U too are an inspiration to all of us....keep on cookin'
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Date: Wed, Dec 09, 1998 at 13:07:47 (EST)
Poster: Bert M <##> Redchef16@aol.com
To: FETECHEF
Subject: Re: Re: Busted <##>Re: Busted
Message:
I am sorry for being such a downer...You are absolutely right, but i can't let an injustice like this go by... Sorry
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Date: Wed, Dec 09, 1998 at 13:06:03 (EST)
Poster: Chef Tracy <##> Cheftracy@aol.com
To: Everyone
Subject: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Hello everyone! I am planning to start my own pc business w/i the next year. In doing my research I am trying to make a decision on which 'start up info. kit' to purchase (apci or uspca). I like the personal touch to APCI and the cost is much nicer. Does anyone have any opinions on this subject. THANKS!!! Well, When I first read this message I was going to wait and see what responses it recieved. I could not believe the flames from the other association. I didn't even want to respond because I didn't have anything nice to say. But, after reading what I've read, I want to tell you my experience. I purchased the package from the USPCA, and spent all the money I had at the time on it. This left me very little to actually start up my business. After a year of working on my start up (Personal and Financial reasons) I finally got enough money together to actually get off the ground. This is when my USPCA membership expired. I was locked out of their PRIVATE forum and all my support was cut off. At first I could of renewed at $199 per year, but after I missed my renewal date, I was informed I could renew at a special price of $99. Also I could "Update my Package" for the minimum of $75 for additional marketing materials, and different prices for other "Updates" AFTER renewing my membership of course. I also asked them about links off of their website to contact other PC's, or to get some names of other PC's to network with, I GOT NOTHING. You can't even E-mail another member directly, you must go through the association. So, I decided to call some Personal Chefs off of this site, and they were the most helpful giving people I have ever come into contact with. Then I spoke with Candy, What a wonderful person, she has spoke with me several times, helped me with many un-answered questions I had, even after a year with the USPCA. Why, She IS a PERSONAL CHEF, She knows what PERSONALIZED SERVICE means, She is an example of that in everything she does. Then because of Candy and this forum I have had the opportunity to network with all the members of this association with out a cost. Linking to other Chefs web sites, help me with marketing, I networked on the "Recipie for Success" network in which the members supported me so much through my first foodshow, it brought tears to my eyes. I know many Chefs have started up their services without puchasing either package, where can you find them? Off of this site only. Do you need to puchase a package? Yes, I think it is neccesary to get up and running without making many common mistakes and to make sure you are doing it legaly. Do you need to spend a fortune to BELONG to the USPCA. Only if you want to RENEW every year to have that privledge, and you want to talk to a staff that are hired for administrative duties like answering the phone. Or would you like to talk to other "Personal Chefs" Granted the USPCA can tell you how big they are or how they CREATED this industry, but will they HELP YOU or do they HELP themselves? From my experience, the only HELP I recieved was from the APCI and their members. I am sorry that I had to post anything negative on this site about anyone, It is not my style, but to prevent others from making the same mistake I did, I felt I needed to. Live with Passion Chef Tracy
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Date: Wed, Dec 09, 1998 at 12:20:40 (EST)
Poster: girlchef <##>
To: Ragan M.
Subject: Re: APCI vs THE OTHER ONE<##>Re: APCI vs THE OTHER ONE
Message:
Members of the USPCA were told that networking with us was a "recipe for disaster" and that Burger King doesn't share information with McDonalds. So from that point of view, they will be reluctant to ever come out and play with us. Sharon........Recipe for Success Personal Chefs Network. The future of the industry lies with professional demeanor. We can make a difference!
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Date: Wed, Dec 09, 1998 at 11:17:33 (EST)
Poster: Ragan M. <##> doubletrouble@zebra.net
To: Everyone
Subject: APCI vs THE OTHER ONE
Message:
Shannon- There is absolutely no need for you OR ANYONE USING THIS FORUM to feel the need to apologize to APCA members...I agree with Sharon completely- we're all in this together- this is a new field, attracting new enthusiasts every day, and the only way to gain knowledge is to ASK QUESTIONS...I am a new APCA member, and I'm really impressed with the positive, nurturing attitude of the APCA troops...some are more visible than others, but all seem to be willing to lend a hand. The very fact that a member of the other organization would feel the need to put down ANYONE'S questions or comments speaks volumes about their organization...this person serves as an ambassador, and guess what- the grass looks MUCH greener on THIS side of the fence. The thing I don't get is, why does there have to be a "fence" anyway? We're all in the same business...let's be professional and work together. Clients don't necessarily care which association we're with...why should we?
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Date: Wed, Dec 09, 1998 at 10:51:00 (EST)
Poster: FETECHEF <##>
To: Bert M.
Subject: Re: Busted <##>Re: Busted
Message:
Wow. All of this negativity is getting me down. Jim, take your nasty attitude back the the closed USPCA forum where you can complain to each other all you want. We are a positive group who would rather encourage than disparage.
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Date: Wed, Dec 09, 1998 at 10:45:18 (EST)
Poster: FETECHEF <##> jennifer@skynet.ca
To: who cares
Subject: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
When I was comparing the two programs, I was suspicious of the APCI's cheaper price. It was just the kind of attitude displayed in the above posting that removed any doubts I had about joining with Candy's crew. I don't need the aggrevation of living in their paraniod "them against us" world. Surely there is room for all of us who love cuisine without resorting to schoolyard bickering. JENNIFER Jennifer
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Date: Wed, Dec 09, 1998 at 10:40:48 (EST)
Poster: Bert M. <##> RedChef16
To: Everyone
Subject: Busted
Message:
After about 10 seconds of research, i discovered that the Flamer of the previous post is one Chef Jim MacDonald of Florida....Jim if you are so proud of your organization, why did you hide? And why did you omit the fact that you are member of the Board of Directors of USPCA? Inquiring minds want to know.
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Date: Wed, Dec 09, 1998 at 10:36:42 (EST)
Poster: Chef Tony <##> FourrStar@aol.com
To: shannon
Subject: Re: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
ATTENTION!!! SINCE THIS WEB SITE IS RUN AND MONITERED BY CANDY WALLACE, DO YOU ALL REALLY THINK THAT THIS IS THE BEST PLACE TO POST A ' WHICH IS THE BEST PERSONAL CHEF ORGANIZATION TO JOIN? QUESTION? FIGURE IT OUT FOR YOURSELF, DO YOUR HOMEWORK, IT'S YOUR CAREER AND MONEY. HAVE YOU EVER HEARD THE PHRASE 'YOU GET WHAT YOU PAID FOR'? CHEAPER IS NOT ALWAYS BETTER. I'M COMPLETELY SATISFIED WITH THE USPCA, THEIR PROGRAM IS COMPLETE, YOU DON'T GET WANABE CHEFS ASKING REALLY STUPID QUESTIONS, ONCE YOU BUY THE PROGRAM YOU KNOW WHATS GOING ON. ALSO CANDY DELETES ANY MESSAGES SHE DOESN'T LIKE AND WILL SEND YOU HATE E-MAIL IF YOU POST ANY THING ABOUT THE USPCA, VERY PROFFESIONAL. JOIN WHO YOU WANT, BUT DON'T EXPECT TO GET A TRUE ANSWER TO YOUR QUESTION HERE, THERE ARE ALOT OF ALIAS POSTING ON THIS PAGE. BEEN THERE, DONE THAT I AM doing my homework and looking at both organizations. Since I happen to be in sales and marketing..I look at more than just the marketing material and websites. I like to hear what other people,members, have to say regarding their experiences with the association that they belong to. OF COURSE I knew a post on this site would give more positives about APCI, but I explore all options. Did not see an open forum on the USPCA site, but I will probably pose the same question on the 'Cooking for You' pc forum. Also, IF the statement of 'wannabe chefs asking really stupid questions' was directed towards my question...then I am sorry you feel that way...I believe that there are no stupid questions. TO ALL APCI MEMBERS: I apologize for my question that received a response like this. This person could have emailed me personally W/O all the bold print on this site. 'ATTENTION!!! SINCE THIS WEB SITE IS RUN AND MONITERED BY CANDY WALLACE, DO YOU ALL REALLY THINK THAT THIS IS THE BEST PLACE TO POST A ' WHICH IS THE BEST PERSONAL CHEF ORGANIZATION TO JOIN? QUESTION? FIGURE IT OUT FOR YOURSELF, DO YOUR HOMEWORK, IT'S YOUR CAREER AND MONEY. HAVE YOU EVER HEARD THE PHRASE 'YOU GET WHAT YOU PAID FOR'? CHEAPER IS NOT ALWAYS BETTER. I'M COMPLETELY SATISFIED WITH THE USPCA, THEIR PROGRAM IS COMPLETE, YOU DON'T GET WANABE CHEFS ASKING REALLY STUPID QUESTIONS, ONCE YOU BUY THE PROGRAM YOU KNOW WHATS GOING ON. ALSO CANDY DELETES ANY MESSAGES SHE DOESN'T LIKE AND WILL SEND YOU HATE E-MAIL IF YOU POST ANY THING ABOUT THE USPCA, VERY PROFFESIONAL. JOIN WHO YOU WANT, BUT DON'T EXPECT TO GET A TRUE ANSWER TO YOUR QUESTION HERE, THERE ARE ALOT OF ALIAS POSTING ON THIS PAGE. BEEN THERE, DONE THAT Shannon,I also checked out USPCA before coming to APCA.I choose APCA because,yes the cost was lower but more importantly Candy Wallace was willing to chat with me and let me know what was going on. She has truly been a help to me. I am not a "wanna-Be Chef" I am a trained chef that got tired of being abused by nasty people with only Money as their sole motivation! for me money is of course a major factor however,Food is truly what I do and love.I would say that you did nothing wrong.Asking questions is the only way to get answers.I have alway's gotten more from doing than from reading any book or manual.The author of "been there done that" is obviously very angry and probably very disappointed with USPCA,They just need someone to talk to them and reassure them of their skill level and let them know they are OK! The poor thing :-( so you just keep doing what your doing Shannon and when you makeup your mind you'll know you did your homework! Ignore narrowminded people too! Good luck, Chef Tony
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Date: Wed, Dec 09, 1998 at 10:28:47 (EST)
Poster: Bert M <##>
To: shannon
Subject: Re: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Shannon, There is no need to apologize...we are here to help you. You didn't invite this flame, and it was unwarranted. As to a personal e-mail, the poster WANTED a public flame, the info it contained was not directed to you (except maybe the barb about being a wanna be, its intention is to direct people away from the APCI and to discredit it
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Date: Wed, Dec 09, 1998 at 09:30:59 (EST)
Poster: girlchef <##>
To: shannon
Subject: Re: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Dear Shannon, You did absolutely nothing wrong, my dear. There are no stupid questions, other than the ones not asked. It is the other organization, who has no public forum for questions to be posted, that cannot stand it that the APCA is full of people who want to help each other. Be sure you join Recipe for Success Personal Chefs Network. We have an easy and on-going conversation about our businesses, helping each other out, glad for questions. We are all learning together. Write to me directly if you want. Cook on, with a goodly-directed passion! Sharon
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Date: Wed, Dec 09, 1998 at 09:11:34 (EST)
Poster: shannon <##> shannon_houtz@alydaar.com
To: everyone
Subject: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
ATTENTION!!! SINCE THIS WEB SITE IS RUN AND MONITERED BY CANDY WALLACE, DO YOU ALL REALLY THINK THAT THIS IS THE BEST PLACE TO POST A ' WHICH IS THE BEST PERSONAL CHEF ORGANIZATION TO JOIN? QUESTION? FIGURE IT OUT FOR YOURSELF, DO YOUR HOMEWORK, IT'S YOUR CAREER AND MONEY. HAVE YOU EVER HEARD THE PHRASE 'YOU GET WHAT YOU PAID FOR'? CHEAPER IS NOT ALWAYS BETTER. I'M COMPLETELY SATISFIED WITH THE USPCA, THEIR PROGRAM IS COMPLETE, YOU DON'T GET WANABE CHEFS ASKING REALLY STUPID QUESTIONS, ONCE YOU BUY THE PROGRAM YOU KNOW WHATS GOING ON. ALSO CANDY DELETES ANY MESSAGES SHE DOESN'T LIKE AND WILL SEND YOU HATE E-MAIL IF YOU POST ANY THING ABOUT THE USPCA, VERY PROFFESIONAL. JOIN WHO YOU WANT, BUT DON'T EXPECT TO GET A TRUE ANSWER TO YOUR QUESTION HERE, THERE ARE ALOT OF ALIAS POSTING ON THIS PAGE. BEEN THERE, DONE THAT I AM doing my homework and looking at both organizations. Since I happen to be in sales and marketing..I look at more than just the marketing material and websites. I like to hear what other people,members, have to say regarding their experiences with the association that they belong to. OF COURSE I knew a post on this site would give more positives about APCI, but I explore all options. Did not see an open forum on the USPCA site, but I will probably pose the same question on the "Cooking for You" pc forum. Also, IF the statement of "wannabe chefs asking really stupid questions" was directed towards my question...then I am sorry you feel that way...I believe that there are no stupid questions. TO ALL APCI MEMBERS: I apologize for my question that received a response like this. This person could have emailed me personally W/O all the bold print on this site. "ATTENTION!!! SINCE THIS WEB SITE IS RUN AND MONITERED BY CANDY WALLACE, DO YOU ALL REALLY THINK THAT THIS IS THE BEST PLACE TO POST A " WHICH IS THE BEST PERSONAL CHEF ORGANIZATION TO JOIN? QUESTION? FIGURE IT OUT FOR YOURSELF, DO YOUR HOMEWORK, IT'S YOUR CAREER AND MONEY. HAVE YOU EVER HEARD THE PHRASE "YOU GET WHAT YOU PAID FOR"? CHEAPER IS NOT ALWAYS BETTER. I'M COMPLETELY SATISFIED WITH THE USPCA, THEIR PROGRAM IS COMPLETE, YOU DON'T GET WANABE CHEFS ASKING REALLY STUPID QUESTIONS, ONCE YOU BUY THE PROGRAM YOU KNOW WHATS GOING ON. ALSO CANDY DELETES ANY MESSAGES SHE DOESN'T LIKE AND WILL SEND YOU HATE E-MAIL IF YOU POST ANY THING ABOUT THE USPCA, VERY PROFFESIONAL. JOIN WHO YOU WANT, BUT DON'T EXPECT TO GET A TRUE ANSWER TO YOUR QUESTION HERE, THERE ARE ALOT OF ALIAS POSTING ON THIS PAGE. BEEN THERE, DONE THAT
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Date: Wed, Dec 09, 1998 at 09:06:45 (EST)
Poster: Bert M. <##> RedChef16@aol.com
To: who cares
Subject: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Seems like you have an agenda as well, and talk about aliases, what is your name? Hmmm not to be found is it. All I can say is that no chef knows it all and there are no stupid questions just stupid posts like this one...as to being removed from the posts...You're still up here aren't you? as to the USPCA you can't even access their board, wanna tell me why the secrecy? It all boils down to dollars and cents...and from what I've seen the USPCA is interested in only making money, not fostering an emerging enterprise...so be it, different strokes for different folks. But it seems to me that the poster of this message would love nothing better than to dismantle this site and destroy what it see's as the competition
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Date: Wed, Dec 09, 1998 at 07:02:22 (EST)
Poster: girlchef <##>
To: who cares
Subject: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Finally, some truth from bbd: "THERE ARE ALOT OF ALIAS POSTING ON THIS PAGE. BEEN THERE, DONE THAT" Sharon
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Date: Tues, Dec 08, 1998 at 23:13:11 (EST)
Poster: elisabeth <##> chfsoupson@aol.com
To: who cares
Subject: Re: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
ATTENTION!!! SINCE THIS WEB SITE IS RUN AND MONITERED BY CANDY WALLACE, DO YOU ALL REALLY THINK THAT THIS IS THE BEST PLACE TO POST A ' WHICH IS THE BEST PERSONAL CHEF ORGANIZATION TO JOIN? QUESTION? FIGURE IT OUT FOR YOURSELF, DO YOUR HOMEWORK, IT'S YOUR CAREER AND MONEY. HAVE YOU EVER HEARD THE PHRASE 'YOU GET WHAT YOU PAID FOR'? CHEAPER IS NOT ALWAYS BETTER. I'M COMPLETELY SATISFIED WITH THE USPCA, THEIR PROGRAM IS COMPLETE, YOU DON'T GET WANABE CHEFS ASKING REALLY STUPID QUESTIONS, ONCE YOU BUY THE PROGRAM YOU KNOW WHATS GOING ON. ALSO CANDY DELETES ANY MESSAGES SHE DOESN'T LIKE AND WILL SEND YOU HATE E-MAIL IF YOU POST ANY THING ABOUT THE USPCA, VERY PROFFESIONAL. JOIN WHO YOU WANT, BUT DON'T EXPECT TO GET A TRUE ANSWER TO YOUR QUESTION HERE, THERE ARE ALOT OF ALIAS POSTING ON THIS PAGE. BEEN THERE, DONE THAT TO Who Cares: I am a member of neither organization. I started my business with my own skills, imagination and ability to gather information. I have asked several questions of BOTH the APCI and USPCA...ONLY the APCI, and it's members have been professional enough to respond to any of my inquiries. You may think you get what you pay for, but expense dosen't always mean quality.
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Date: Tues, Dec 08, 1998 at 22:42:14 (EST)
Poster: linda <##> puebla@jps.net
To: shannon
Subject: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Hello everyone! I am planning to start my own pc business w/i the next year. In doing my research I am trying to make a decision on which 'start up info. kit' to purchase (apci or uspca). I like the personal touch to APCI and the cost is much nicer. Does anyone have any opinions on this subject. THANKS!!! Shannon, I've just recently joined APCI after about two weeks of surfing and reading and asking lots of questions. Even before I joined, I found everyone I communicated with very generous, helpful and passionate about this venture. I am happy to say that while beginning to set up my business I am given reinforcement by the messages and contacts with people in APCI. Contact with Candy has been so helpful. She's a generous and kind woman with excellent advice. There's no question!!! I'm very pleased I chose APCI. I know one more would only add to the energy!!!
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Date: Tues, Dec 08, 1998 at 20:51:38 (EST)
Poster: who cares <##> creativecuisine@msn.com
To: Leslie
Subject: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
ATTENTION!!! SINCE THIS WEB SITE IS RUN AND MONITERED BY CANDY WALLACE, DO YOU ALL REALLY THINK THAT THIS IS THE BEST PLACE TO POST A " WHICH IS THE BEST PERSONAL CHEF ORGANIZATION TO JOIN? QUESTION? FIGURE IT OUT FOR YOURSELF, DO YOUR HOMEWORK, IT'S YOUR CAREER AND MONEY. HAVE YOU EVER HEARD THE PHRASE "YOU GET WHAT YOU PAID FOR"? CHEAPER IS NOT ALWAYS BETTER. I'M COMPLETELY SATISFIED WITH THE USPCA, THEIR PROGRAM IS COMPLETE, YOU DON'T GET WANABE CHEFS ASKING REALLY STUPID QUESTIONS, ONCE YOU BUY THE PROGRAM YOU KNOW WHATS GOING ON. ALSO CANDY DELETES ANY MESSAGES SHE DOESN'T LIKE AND WILL SEND YOU HATE E-MAIL IF YOU POST ANY THING ABOUT THE USPCA, VERY PROFFESIONAL. JOIN WHO YOU WANT, BUT DON'T EXPECT TO GET A TRUE ANSWER TO YOUR QUESTION HERE, THERE ARE ALOT OF ALIAS POSTING ON THIS PAGE. BEEN THERE, DONE THAT
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Date: Tues, Dec 08, 1998 at 18:40:43 (EST)
Poster: Leslie <##> Jeslescas@aol.com
To: shannon
Subject: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
The APCI package gives you everything you need to get started, and at a bargain price. Candy and the other members are always very helpful and encouraging!
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Date: Tues, Dec 08, 1998 at 15:20:48 (EST)
Poster: RG <##> RGsKitchen@AOL.com
To: shannon
Subject: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Hello everyone! I am planning to start my own pc business w/i the next year. In doing my research I am trying to make a decision on which 'start up info. kit' to purchase (apci or uspca). I like the personal touch to APCI and the cost is much nicer. Does anyone have any opinions on this subject. THANKS!!! Hi Shannon, I did not comparison shop, but I can tell you that I have been very happy with the materials and the support that I have received through APCA. You won't go wrong going with them (us!). Go for it! RG
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Date: Tues, Dec 08, 1998 at 11:45:36 (EST)
Poster: Bert M. <##> RedChef16@aol.com
To: KW
Subject: Re: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
I have to agree...I spent some time on the phone with USPCA and they really were unable to answer my questions, other than to say "It is explained in the program," which I take to mean "Send Me Money"...not to mention they don't seem to offer much in the way of networking opportunities...Good luck and keep on cookin'
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Date: Tues, Dec 08, 1998 at 11:11:54 (EST)
Poster: KW <##> personLchf@aol
To: shannon
Subject: Re: APCI vs. USPCA <##>Re: APCI vs. USPCA
Message:
Hello everyone! I am planning to start my own pc business w/i the next year. In doing my research I am trying to make a decision on which 'start up info. kit' to purchase (apci or uspca). I like the personal touch to APCI and the cost is much nicer. Does anyone have any opinions on this subject. THANKS!!! Stop-Look- Listen- to yourself! I would say that you have already made up your mind. Go with your "GUT". You will not get the "personal touch" with the uspca. PERIOD.
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Date: Tues, Dec 08, 1998 at 09:10:13 (EST)
Poster: Jane <##> reedundnt@aol
To: Becky
Subject: Re: Considering becoming a PC <##>Re: Considering becoming a PC
Message:
I loved reading all of your messages and great marketing ideas. I heard about the Personal Chef industry a few years ago and have been intrigued ever since. I have been a cook in restaurants, but have no formal training. My father-in-law says that I can 'make a gourmet meal out of anything' and have been told by many that I should open a restaurant. Since I am only 26 and have little money, I know that that is out of the question. I LOVE to cook, bake, and preserve. But, I am wondering if I could be successful in the area that I live. I am in Wisconsin, in an area of about 50,000. Has anyone done market research in your area and if you did, how did you go about it? Also, I just had a great idea! Since I have small children, I would have to have some part-time daycare. Wouldn't it be great to barter my cooking for d You might want to check with ChefThyme@aol, he is a personal chef in Wisconsin. He may be able to answer your questions.
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Date: Mon, Dec 07, 1998 at 17:59:03 (EST)
Poster: carrie-ann <##>
To: Jori
Subject: Re: Re: FAX broadcasting <##>Re: FAX broadcasting
Message:
Jori- What type of database did you find. I have procd, which gives me an address listing of both businesses and residences for the U.S. I would be interested in the database you have. Going thru the internet for fax #'s does take a lot of time. Of course, I have been using the good 'ol yellow pages, most business have placed their fax #'s in the bigger ads.
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Date: Mon, Dec 07, 1998 at 17:56:13 (EST)
Poster: carrie-ann <##>
To: shannon
Subject: Re: APCI vs. USPCA<##>Re: APCI vs. USPCA
Message:
Shannon, I also recently opened a PC service in Dallas. I checked around between the USPCA and APCI. I truly enjoyed the material from the APCI. Candy was great to talk to and the info is exactly what I needed to get started with. Go with the APCI- as a new member I love it..
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Date: Mon, Dec 07, 1998 at 16:59:03 (EST)
Poster: Jori <##> jsail@wilmington.net
To: Robert
Subject: Re: FAX broadcasting <##>Re: FAX broadcasting
Message:
Faxing is great. I found a searchable database of businesses in my area and have managed to send out over 300 faxes in the past two months. It really makes the phone ring!
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Date: Mon, Dec 07, 1998 at 15:21:59 (EST)
Poster: Candy <##> LChefCandy@personalchef.com
To: girlchef
Subject: Re: Survey results? <##>Re: Survey results?
Message:
Hi, I just have a minute to post before I run off to do a grand opening cooking demo for a bank within a grocery store. Curious as to the outcome of the survey. Will you share your results with us? Maybe it would be best served if you posted it inside or to the network. Cook on! Sharon I am also looking forward to the results of the survey, but I think we'll have to wait until Dane and Karen return from Fiji (oh, no, I'm not too jealous...)I'm sure they're sitting on the beach tabulating results even as we speak... Candy
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Date: Mon, Dec 07, 1998 at 12:17:57 (EST)
Poster: shannon <##> shannon_houtz@alydaar.com
To: Everyone
Subject: APCI vs. USPCA
Message:
Hello everyone! I am planning to start my own pc business w/i the next year. In doing my research I am trying to make a decision on which "start up info. kit" to purchase (apci or uspca). I like the personal touch to APCI and the cost is much nicer. Does anyone have any opinions on this subject. THANKS!!!
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Date: Sun, Dec 06, 1998 at 13:06:56 (EST)
Poster: girlchef <##>
To: Everyone
Subject: Tofu Sabayon
Message:
Condensing the material goods and ran, finally, into that recipe for tofu sabayon. As it turns out it is pretty close to the tofu dessert sauce I have posted before. Anyway, here you go: Tofu Sabayon 1/2 cup tofu, silken; extra firm 1/2 cup berries; any type 2 tablespoon honey 1 tablespoon barley malt 1/4 teaspoon lemon juice 1 tablespoon rum Blend all ingredients until smooth. Cook on! Sharon
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Date: Sat, Dec 05, 1998 at 00:21:11 (EST)
Poster: Chef Neil <##> chefbogart@aol.com
To: Robert
Subject: Re: FAX broadcasting<##>Re: FAX broadcasting
Message:
A friend of mine in businees for herself, reccommended I try faxing for marketing. Yesterday afternoon I gave it a try, sending a fax to attorneys in my area. I had immediate results. I received a call back before my computer finished sending it to all the recipients. So, I think this is a good and inexpensive way to promote yourself. If your are set-up with a computer and fax software it only costs time. If you would like more detail please send me an e-mail. Keep at it, Robert After reading this today I started using my fax on my computer so I could learn it. Befor I send out faxs to possibble clients. But one question besides all of the other info you can send me. Where did you get all the fax numbers, is there a guide of fax numbers some where. Thank you, Chef NEil Bogart
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Date: Sat, Dec 05, 1998 at 00:15:46 (EST)
Poster: Chef Neil <##>
To: Becky
Subject: Re: Considering becoming a PC<##>Re: Considering becoming a PC
Message:
I loved reading all of your messages and great marketing ideas. I heard about the Personal Chef industry a few years ago and have been intrigued ever since. I have been a cook in restaurants, but have no formal training. My father-in-law says that I can 'make a gourmet meal out of anything' and have been told by many that I should open a restaurant. Since I am only 26 and have little money, I know that that is out of the question. I LOVE to cook, bake, and preserve. But, I am wondering if I could be successful in the area that I live. I am in Wisconsin, in an area of about 50,000. Has anyone done market research in your area and if you did, how did you go about it? Also, I just had a great idea! Since I have small children, I would have to have some part-time daycare. Wouldn't it be great to barter my cooking for d Dear Becky, I am 23 years old. But have been in the feild for 10 years. I highly recommend becoming a personal Chef, It's Fun. It's 100 times better than working in a restraunt to line the owners pocket with all that money you make him or her as being there chef. in this business you keep the profits. To get to the money part.There are tons of grants given out by our government. Not to hard to get.(and remember you don't have to pay back a grant). For more details on the money, just E-mail ME. If you join the APCA ther is a great network of people her to help you. All you have to do is ask. Thanks Chef NEil Bogart
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Date: Fri, Dec 04, 1998 at 11:40:05 (EST)
Poster: Bert M <##> Redchef16@aol.com
To: Becky
Subject: Re: Considering becoming a PC <##>Re: Considering becoming a PC
Message:
I loved reading all of your messages and great marketing ideas. I heard about the Personal Chef industry a few years ago and have been intrigued ever since. I have been a cook in restaurants, but have no formal training. My father-in-law says that I can 'make a gourmet meal out of anything' and have been told by many that I should open a restaurant. Since I am only 26 and have little money, I know that that is out of the question. I LOVE to cook, bake, and preserve. But, I am wondering if I could be successful in the area that I live. I am in Wisconsin, in an area of about 50,000. Has anyone done market research in your area and if you did, how did you go about it? Also, I just had a great idea! Since I have small children, I would have to have some part-time daycare. Wouldn't it be great to barter my cooking for d Hey that sounds like a great idea....and a great new mkt tool...good luck with it
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Date: Fri, Dec 04, 1998 at 08:41:10 (EST)
Poster: girlchef <##>
To: Dane Karen
Subject: Survey results?
Message:
Hi, I just have a minute to post before I run off to do a grand opening cooking demo for a bank within a grocery store. Curious as to the outcome of the survey. Will you share your results with us? Maybe it would be best served if you posted it inside or to the network. Cook on! Sharon
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Date: Fri, Dec 04, 1998 at 02:41:21 (EST)
Poster: Becky <##>
To: Everyone
Subject: Considering becoming a PC
Message:
I loved reading all of your messages and great marketing ideas. I heard about the Personal Chef industry a few years ago and have been intrigued ever since. I have been a cook in restaurants, but have no formal training. My father-in-law says that I can "make a gourmet meal out of anything" and have been told by many that I should open a restaurant. Since I am only 26 and have little money, I know that that is out of the question. I LOVE to cook, bake, and preserve. But, I am wondering if I could be successful in the area that I live. I am in Wisconsin, in an area of about 50,000. Has anyone done market research in your area and if you did, how did you go about it? Also, I just had a great idea! Since I have small children, I would have to have some part-time daycare. Wouldn't it be great to barter my cooking for d
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Date: Fri, Dec 04, 1998 at 00:27:50 (EST)
Poster: Robert <##> chef@icookforu.com
To: KarenR.
Subject: Re: Re: FAX broadcasting<##>Re: FAX broadcasting
Message:
I just sat and called each office and aske dfor the number. I sent an ad that wasn't addressed to anyone.
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Date: Thurs, Dec 03, 1998 at 12:17:14 (EST)
Poster: girlchef <##>
To: everyone
Subject: Re: FAX broadcasting<##>Methods for finding ##s
Message:
I just got finished faxing 20 or so businesses, too. It took me 2 surfing hours to come up with fax numbers, but that is all in a part of my normal day, the surfing I mean :-) Try www.localeyes.com for businesses in your areas. You will have to click on their urls, and this is what takes the most time waiting for it to load, scrolling down to find the fax number. Or, surf the search engines like Yahoo for regional information. Ask Jeeves has some helpful sites (you can Ask Jeeves questions, oooooohhhhhhh). I faxed my brochure and one cover page that says: Are you still trying to decide what to buy for the boss who has everything already? Why not get a gift certificate for a Personal Chef Service? A typical service for 2 people is only $270.00 for 10 days worth of dinners. Call 560.4203 for more information Or Email Visit Kiyote Cowboy Cookery & Personal Chef Services online at www.freeyellow.com/members/kiyote/http://personalchef.com/index.html Bon Appetite! Chef Sharon ----------------------- I decorated the first page with some clipart, a cheery looking snowman. I did not address it to anyone in particular because I guess it would be the administrative assistant or a secretary who would gather up incoming faxes. So folks, that's the deal. You are going to have to figure out the rest of it yourselves. I'll keep you updated on my results. Cook on! Sharon
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Date: Thurs, Dec 03, 1998 at 12:07:56 (EST)
Poster: KarenR. <##> pmis1996@mindspring.com
To: Robert
Subject: Re: FAX broadcasting<##>Re: FAX broadcasting
Message:
Robert, Where did you get the list of fax numbers and did you address it to a specific person?
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Date: Thurs, Dec 03, 1998 at 11:58:22 (EST)
Poster: mpc003@aol.com <##> mpc003@aol.com
To: girlchef
Subject: Re: First edition of Recipe for Success <##>Re: First edition of Recipe for Success
Message:
The first edition is out, and in the email boxes of those who are signed up on the network. I encourage all of you to go after the senior market because it is growing and it needs your services. Have a great day! Sharon dear girlchef: I am new to the internet and can't figure out how to access a copy of your "Recipe for Success"...I've seen it all over the internet..."you've got to read 'Recipe for Success' by girlchef"....anyway, I've just ended a one year contract as a private chef and am really interested in becoming a personal chef ... I just need a little kick-start for some ideas on how to go about it! Please, I would greatly appreciate it if you could e-mail me a copy...thanks! Mary Pat
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Date: Thurs, Dec 03, 1998 at 09:44:36 (EST)
Poster: Debbie <##> DHart31296@aol.com
To: Robert
Subject: Re: FAX broadcasting <##>Re: FAX broadcasting
Message:
A friend of mine in businees for herself, reccommended I try faxing for marketing. Yesterday afternoon I gave it a try, sending a fax to attorneys in my area. I had immediate results. I received a call back before my computer finished sending it to all the recipients. So, I think this is a good and inexpensive way to promote yourself. If your are set-up with a computer and fax software it only costs time. If you would like more detail please send me an e-mail. Keep at it, Robert I would like details on this too. Sounds like a great idea!
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Date: Wed, Dec 02, 1998 at 22:55:04 (EST)
Poster: Cindy <##> cshafer@usa.net
To: Robert
Subject: Re: FAX broadcasting<##>Re: FAX broadcasting
Message:
A friend of mine in businees for herself, reccommended I try faxing for marketing. Yesterday afternoon I gave it a try, sending a fax to attorneys in my area. I had immediate results. I received a call back before my computer finished sending it to all the recipients. So, I think this is a good and inexpensive way to promote yourself. If your are set-up with a computer and fax software it only costs time. If you would like more detail please send me an e-mail. Keep at it, Robert Robert, you are such a big help! I would really like to have this! And thanks again for all of your previous help!
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Date: Wed, Dec 02, 1998 at 17:11:22 (EST)
Poster: Linda <##> puebla@jps.net
To: Lulu
Subject: Re: Re: Radio was excellent for me! <##>Re: Radio was excellent for me!
Message:
Hurray and congratulations Sharon! I saw the newspaper article on Sunday in the Harrisburg paper. Got another client last night - busy working parents with 3 little ones under 5! Hurray for me!! The name of this game is patience and persistance!! Thanks for everyone's support and encouragement. I love the passion that everyone is expressing - it's catchy and originates from the best! Thanks Candy and Sharon! I love hearing about people getting new clients. Since I'm just starting, my confidence wobbles every other minute, so it does my heart good. Congratulations!
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Date: Wed, Dec 02, 1998 at 17:07:07 (EST)
Poster: Linda <##> puebla@jps.net
To: Candy
Subject: Re: Re: Re: Re: FAX broadcasting <##>Re: FAX broadcasting
Message:
Great Idea .. Please send me some info like how you worded the faxes. Gary What's Cooking? Great Idea, Scrimmy! I'll work up a sample to include in the training manual, and we can post a sample on the member's forum as well. You did good!!! Well, I do believe you're on to something, Robert! I don't have a fax machine, but I have a friend with one and I know she'd be happy to help... (Actually, I have the software, but can't seem to get the thing to work!!---I'll work on that after I read the material that's coming my way!) Look forward to the sample. As a good friend says, Work hard, think great thoughts and be very successful, Linda
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Date: Wed, Dec 02, 1998 at 15:36:03 (EST)
Poster: Candy <##> ChefCandy@personalchef.com
To: What's Cooking
Subject: Re: Re: Re: FAX broadcasting <##>Re: FAX broadcasting
Message:
Great Idea .. Please send me some info like how you worded the faxes. Gary What's Cooking? Great Idea, Scrimmy! I'll work up a sample to include in the training manual, and we can post a sample on the member's forum as well. You did good!!!
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Date: Wed, Dec 02, 1998 at 14:17:19 (EST)
Poster: Lulu <##> Cheflulu@aol.com
To: girlchef
Subject: Re: Radio was excellent for me! <##>Re: Radio was excellent for me!
Message:
Hurray and congratulations Sharon! I saw the newspaper article on Sunday in the Harrisburg paper. Got another client last night - busy working parents with 3 little ones under 5! Hurray for me!! The name of this game is patience and persistance!! Thanks for everyone's support and encouragement. I love the passion that everyone is expressing - it's catchy and originates from the best! Thanks Candy and Sharon!
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Date: Wed, Dec 02, 1998 at 12:43:17 (EST)
Poster: What's Cooking <##> goodfood1@home.com
To: Rhonda
Subject: Re: Re: FAX broadcasting <##>Re: FAX broadcasting
Message:
Great Idea .. Please send me some info like how you worded the faxes. Gary What's Cooking?
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Date: Wed, Dec 02, 1998 at 11:06:31 (EST)
Poster: Rhonda <##> LordHrwch@AOL.com
To: Andrew
Subject: Re: Looking for New PC N. Boston <##>Re: Looking for New PC N. Boston
Message:
I have a booming business in the Boston Area and am having a hard time meeting everyones needs. I would love to find a someone interested in working with me. I have many clients and particularly interested in finding someone North of Boston. Send a brief introduction,description of your food philosophy, and anything else helpful. Thank you! Hi Andrew, I am working North of Boston and will send you an E-mail to find out more about what you are looking for. Rhonda
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Date: Wed, Dec 02, 1998 at 10:45:44 (EST)
Poster: Rhonda <##> LordHrwch@AOL.com
To: Robert
Subject: Re: FAX broadcasting <##>Re: FAX broadcasting
Message:
A friend of mine in businees for herself, reccommended I try faxing for marketing. Yesterday afternoon I gave it a try, sending a fax to attorneys in my area. I had immediate results. I received a call back before my computer finished sending it to all the recipients. So, I think this is a good and inexpensive way to promote yourself. If your are set-up with a computer and fax software it only costs time. If you would like more detail please send me an e-mail. Keep at it, Robert Sounds great! I would love to hear more about it. Congrats on your new leads. Thanks, Robert Rhonda
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Date: Wed, Dec 02, 1998 at 10:03:53 (EST)
Poster: Robert <##> chef@icookforu.com
To: Everyone
Subject: FAX broadcasting
Message:
A friend of mine in businees for herself, reccommended I try faxing for marketing. Yesterday afternoon I gave it a try, sending a fax to attorneys in my area. I had immediate results. I received a call back before my computer finished sending it to all the recipients. So, I think this is a good and inexpensive way to promote yourself. If your are set-up with a computer and fax software it only costs time. If you would like more detail please send me an e-mail. Keep at it, Robert
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Date: Tues, Dec 01, 1998 at 19:45:38 (EST)
Poster: Linda <##> puebla@jps.net
To: girlchef
Subject: Re: Radio was excellent for me! <##>Re: Radio was excellent for me!
Message:
The radio show did more for me than anything I have done to promote myself lately. I got 5 emails plus 5 phone calls. The wrap around of recent pc publicity (tv, a newspaper story) is working great. Everyone thinks it was me! Good, and I am letting them continue believing it. I sent out 10 brochures just today. Two requests were for executive Christmas gifts (for bosses). Folks, this goes to show YOU that it just takes time to develop this in the public mind. If you are sweating it out do yourselves a favor and just relax. Keep doing what you are doing, follow the APCAs most excellent program and believe fully in your heart and mind that it will all come together. I promise it will. Come on 1999! The year of the Personal Chef and the American Personal Chef Association. Cook on, with passion! Sharon Sharon, Congratulations!!! I was just telling Candy this morning (thanks for the time, Candy!) that I am so impressed with the energy and generosity of the members I've been in contact! And isn't it amazing how your hard work and generosity are returned ten-fold??!! As a new member, I look forward to giving and receiving this energy and generosity! Kudos, Sharon. Linda New Home: FOOD FOR THOUGHT!
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Date: Tues, Dec 01, 1998 at 18:15:35 (EST)
Poster: girlchef <##>
To: Everyone
Subject: Radio was excellent for me!
Message:
The radio show did more for me than anything I have done to promote myself lately. I got 5 emails plus 5 phone calls. The wrap around of recent pc publicity (tv, a newspaper story) is working great. Everyone thinks it was me! Good, and I am letting them continue believing it. I sent out 10 brochures just today. Two requests were for executive Christmas gifts (for bosses). Folks, this goes to show YOU that it just takes time to develop this in the public mind. If you are sweating it out do yourselves a favor and just relax. Keep doing what you are doing, follow the APCAs most excellent program and believe fully in your heart and mind that it will all come together. I promise it will. Come on 1999! The year of the Personal Chef and the American Personal Chef Association. Cook on, with passion! Sharon
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