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Subject: starting up From: Cindy To: All Date Posted: Wed, Mar 01, 2000 at 19:23:30 (PST) Email Address: cbap@net-gate.com Message: I considered doing something in my area like this about 12 years ago--but never went any further than that. Now I am at a point in my life I really would like to pursue it. Unfortunately I must work during the day from 7a-3p. Is there a way to start up a business such as this on a part time basis with the hopes of doing it full time eventually?

Subject: Re: starting up From: Candy To: Cindy Date Posted: Thurs, Mar 02, 2000 at 07:03:14 (PST) Email Address: chefcandy@personalchef.com Message: I considered doing something in my area like this about 12 years ago--but never went any further than that. Now I am at a point in my life I really would like to pursue it. Unfortunately I must work during the day from 7a-3p. Is there a way to start up a business such as this on a part time basis with the hopes of doing it full time eventually? --- Hi Cindy. Wow. 12 years ago - that's a long time, but it's wonderful that you can actually pursue this now. Many personal chefs start up on a part time basis so they can build a base of regular clients to sustain them while they move out of their 'job/jobs' and into the industry they want to follow full time. It's 'doable'. Hoe this helps!. Candy

Subject: Industrial Analysis From: Yee Truong To: All Date Posted: Mon, Feb 28, 2000 at 15:00:04 (PST) Email Address: kiwi522@hotmail.com Message: Hi! We are writing a professional business plan for our entreprenuer class. We are having a difficult time find the industrial trend for personal home cheffing. If you could give us any info. on the industry or any resources where we can look up, we would greatly appreciate. Thank you!

Subject: Re: Industrial Analysis From: Candy To: Yee Truong Date Posted: Mon, Feb 28, 2000 at 15:05:40 (PST) Email Address: chefcandy@personalchef.com Message: Hi! We are writing a professional business plan for our entreprenuer class. We are having a difficult time find the industrial trend for personal home cheffing. If you could give us any info. on the industry or any resources where we can look up, we would greatly appreciate. Thank you! --- Hello, I see you are at Ohio State University. What a neat project to work on. Please feel free to give me a call at 800 644-8389. Candy

Subject: What Exactly is it? From: Meredith To: All Date Posted: Mon, Feb 28, 2000 at 14:28:15 (PST) Email Address: BobbiMak@aol.com Message: I've heard a lot about Personal Chefs but I'm not exactly sure as to what it is you do. Can anyone explain?

Subject: Re: What Exactly is it? From: Candy To: Meredith Date Posted: Mon, Feb 28, 2000 at 15:04:03 (PST) Email Address: chefcandy@personalchef.com Message: I've heard a lot about Personal Chefs but I'm not exactly sure as to what it is you do. Can anyone explain? --- Hello Meredith! More and more people are learning about the Personal Chef Industry every day, and you'll be hearing even more about us in the Media in the coming months! A Personal Chef develops a customized program for their clients meals, taking into account what and how that client likes to eat, and whether the client has specific food allergies, sensitivities or medical perameters that need to be met. After presenting a meal plan for approval the personal chef will then shop for ingredients and prepare all of the beautiful, healthy meals (prepared from Fresh ingredients) in the safety of the client's kitchen. The chef will then package and label the meals leaving instructions and guidelines on how to heat the meals when the client is ready to enjoy them, clean the kitchen and leave the client's home. And there you have it: Delicious, healthy meals to be enjoyed in the comfort of the client's own home. I've been saying for years, that I know my clients are curled up on their couches in their 'jammies' enjoying my beautiful meals, and they are! Candy

Subject: HAPPY HAPPY BIRTHDAY CHEF CANDY! From: Chef Rousseau To: ALL Date Posted: Sat, Feb 26, 2000 at 21:08:50 (PST) Email Address: JUST4UFOOD@AOL.COM Message: Happy Birthday Candy, Many Many More...! For you and us too1

Subject: Re: HAPPY HAPPY BIRTHDAY CHEF CANDY! From: candy To: Chef Rousseau Date Posted: Sun, Feb 27, 2000 at 12:03:57 (PST) Email Address: chefcandy@personalchef.com Message: Happy Birthday Candy, Many Many More...! For you and us too1 --- Hi Chef Connie! Thanks so much for your good wishes - It's going to be another great year for me, and for APCA as well - things are Really Cooking! Candy

Subject: Becoming a Personal Chef? From: Dena Sadler To: All Date Posted: Sat, Feb 26, 2000 at 16:59:24 (PST) Email Address: HRMandCook@aol.com Message: Gee whiz! I just found this site by typing in personal chef on a search engine. This seems like a good place to get questions answered. I have been thinking about doing this for a long time. I just didn't know how to go about getting started. I found the forum archives and think I am going to spend alot of time there this weekend! I am sure I'll be posting lots of questions in the near future. Thanks for the great web site! Dena

Subject: Re: Becoming a Personal Chef? From: candy To: Dena Sadler Date Posted: Sun, Feb 27, 2000 at 11:38:43 (PST) Email Address: chefcandy@personalchef.com Message: Gee whiz! I just found this site by typing in personal chef on a search engine. This seems like a good place to get questions answered. I have been thinking about doing this for a long time. I just didn't know how to go about getting started. I found the forum archives and think I am going to spend alot of time there this weekend! I am sure I'll be posting lots of questions in the near future. Thanks for the great web site! Dena --- Hello, Dena! What a nice message - thank you for your enthusiasm. I hope you enjoy your 'Tour through the Archives', and I'm sure you'll learn a lot about the Industry by reading them. If you'd like more information please don't hesitate to ask questions here, or contact me directly at 800 644-8389. Candy

Subject: Are most customers repeat or new From: Bob Waldon To: All Date Posted: Sat, Feb 26, 2000 at 12:54:35 (PST) Email Address: vpx9999@hotmail.com Message: I wanted to know if most of the clients that people have are repeat customers, or if you go through new ones every week and have to do more marketing? Also, how do most of you do marketing? Is it all word-of-mouth, print, web, business networking or what? Thank you for your help.

Subject: Re: Are most customers repeat or new From: candy To: Bob Waldon Date Posted: Sun, Feb 27, 2000 at 11:35:38 (PST) Email Address: chefcandy@personalchef.com Message: I wanted to know if most of the clients that people have are repeat customers, or if you go through new ones every week and have to do more marketing? Also, how do most of you do marketing? Is it all word-of-mouth, print, web, business networking or what? Thank you for your help. --- Hi Bob! Once you establish a relationship with a client and they become a 'regular' they can stay with you for years the way most of my clients did when I was cooking full time. Your regular clients are also an outstanding source of word of mouth referrals, and they become very 'proprietary' about your success since they found you 'First', and are proud to recommend you to friends and colleagues. The training materials we supply address marketing techniques to assist you in building your business, but I'm always happy to answer questions here on the Open Forum as well, for those folks who are 'information gathering' prior to jumping into the Personal Chef Industry. Thanks for your pos, Bob! Candy

Subject: What type of containers From: Bob Waldon To: All Date Posted: Sat, Feb 26, 2000 at 07:47:04 (PST) Email Address: vpx9999@hotmail.com Message: What type of containers are best for storing the food in the freezer? Do you use Rubbermaid ones or some type of specialized ones. Also, where is the best place to purchase them. And lastly, how many do you have to buy and how much do you charge your clients. A lot of questions, and I really appreciate the help.

Subject: Re: What type of containers From: candy To: Bob Waldon Date Posted: Sun, Feb 27, 2000 at 11:30:43 (PST) Email Address: chefcandy@personalchef.com Message: What type of containers are best for storing the food in the freezer? Do you use Rubbermaid ones or some type of specialized ones. Also, where is the best place to purchase them. And lastly, how many do you have to buy and how much do you charge your clients. A lot of questions, and I really appreciate the help. --- Hello Bob! Thanks for your questions and your interest in the industry. You may wish to read the archives for this forum since container configuration and pricing comes up periodically, and there are lots of responses to your questions. After you've had an opportunity to review the archives, you are most welcome to give me a call at 800 644-8389, and I'll be happy to answer any questions you may have. Candy

Subject: FREE NATIONAL COVERAGE From: Chef Rousseau To: All Date Posted: Thurs, Feb 24, 2000 at 15:37:15 (PST) Email Address: JUST4UFOOD@AOL.COM Message: WHAT A BLAST!! I am SOOO excited -- having just completed a LIVE 30 minute interview on 'GAYBC.com' radio show 'Hangin'OUT.' When our President, Candy Wallace of the APCA contacted me and asked if I would be interested in joining her from the east coast for an on-air interview, I was both excited and nervous. Jeff and Chelle, our on air host however, took no time putting us both at ease. Candy answered questions regarding the association, our beginnings to date and I answered questions regarding my experience as a novice [but already successful] personal Chef as a result of my training thru the APCA. You can 'hear' our interview on line beginning tomorrow 2/25/2000 after 5:00pm in the 'archives' of the program Hangin’OUT at: www.gaybc.com This is one of the many benefits to being a member of the APCA. Candy, thank you for garnering advantage for personal chefs across the nation. As always your timing is impeccable. Love Ya, Chef Rousseau CONNIE'S Carribean American Soul, A Personal Chef Service www.gaybc.com

Subject: Northern California APCA Meeting From: Chef Dane To: All Date Posted: Thurs, Feb 24, 2000 at 08:16:24 (PST) Email Address: karendane@earthlink.net Message: Hi Members, I wish to invite all APCA members and guests to our next Chapter Meeting on Sunday, March 26 at 4pm. You must RSVP me at this e-mail address for directions to meeting in Silicon Valley, CA. We will begin with demos on Pastries, Garnishes, Sauces and Short Cuts. Our special guest speaker will be Candy Wallace, our national president. After the meeting we have our usual spectacular 'Potluck of Chefs'. Plan on bringing a culinary creation with a St.Patrick's Flair. Something Irish or something green. After the meeting will be several hours of networking & chatting. Hope you can make it. Chef Dane

Subject: Questions From: CS To: All Date Posted: Wed, Feb 23, 2000 at 08:02:05 (PST) Email Address: rsranch@jps.net Message: Chef Terry, you have given the most imformation & support in your answers to really build my confidence--Thx. How many selections do you offer a client at a time, and how do you determine a flat fee as opposed to per meal? I was also wondering if anyone ever uses a small pressure cooker for long cooking sauces or stew & such--Everyone out there has been great looking forward to joining you soon--CS

Subject: Re: Questions From: candy To: CS Date Posted: Wed, Feb 23, 2000 at 08:35:36 (PST) Email Address: chefcandy@personalchef.com Message: Chef Terry, you have given the most imformation & support in your answers to really build my confidence--Thx. How many selections do you offer a client at a time, and how do you determine a flat fee as opposed to per meal? I was also wondering if anyone ever uses a small pressure cooker for long cooking sauces or stew & such--Everyone out there has been great looking forward to joining you soon--CS --- Hi CS - We're glad to hear you're enjoying the Open Forum - that's why we have it here for folks, so thanks! In answer to your question, more and more Personal Chefs are using pressure cookers - they save time, and the new generation of equipment is really outstanding. One of our members actually carries up to 3 pressure cookers with her when she cooks for her clients. As to the number of meals for your clients - we usually use (as a base) meals for 10 days, and you can choose to express your charges either by the Meal, by the Serving, or a fee for your services + the cost of food. It's an ongoing discussion that we have going on the Member's Forums, and there's plenty of information waiting for you there when you join up. We're looking forward to working with you! Candy

Subject: Learning more From: Lisa To: All Date Posted: Tues, Feb 22, 2000 at 17:54:01 (PST) Email Address: moretto2@aol.com Message: I am interested in learning more about becoming a personal chef but have some questions. Are there any other sources of information which do not require such large investment? Could this be a part time job? How much do people generally charge? Can you ever cook in your own home? If you cook in your client's home what type of license do you need?

Subject: Re: Learning more From: candy To: Lisa Date Posted: Wed, Feb 23, 2000 at 03:40:19 (PST) Email Address: chefcandy@personalchef.com Message: I am interested in learning more about becoming a personal chef but have some questions. Are there any other sources of information which do not require such large investment? Could this be a part time job? How much do people generally charge? Can you ever cook in your own home? If you cook in your client's home what type of license do you need? --- Hi Lisa. Thank you for your post. The questions that you ask can probably best be answered for you if you read the Open Forum Archives contained on this website. We've been maintaining this forum for years just so folks like you who are information gathering or are working on a limited budget can actuallly get answers to your questions, and go forward in your desire to enter this wonderful new industry. Best of luck to you! Candy

Subject: Interested, I think From: Bobbi To: All Date Posted: Sun, Feb 20, 2000 at 07:59:36 (PST) Email Address: goldencobras@gateway.net Message: I am very interested in becoming a PC. It is a very scary plunge. With no formal training but a major love to cook and entertain, is there any room in the market for a person like myself. I have several creative marketing ideas, but I'm not great at 'sales'. Is this something that I should pursue?

Subject: Re: Interested, I think From: candy To: Bobbi Date Posted: Wed, Feb 23, 2000 at 03:51:56 (PST) Email Address: chefcandy Message: I am very interested in becoming a PC. It is a very scary plunge. With no formal training but a major love to cook and entertain, is there any room in the market for a person like myself. I have several creative marketing ideas, but I'm not great at 'sales'. Is this something that I should pursue? --- Hi Bobbi. I think you'll find there are many personal chefs that you will meet who share your passion to cook and entertain, and who are not formally trained. One of the wonderful things about the Personal Chef Industry is that there is a very broad base of clients, and while some personal chefs may be cooking for clients living in gated estates, others are happily and successfully cooking for their neighbors. You can select the type of clients you wish to cook for, and we'll be happy to supply the training program for your start up in the business, so you can successfully employ the creative markeging ideas you mention in your message, and you can realize your dream of becoming a personal chef. Don't let anyone get in the way of your dreams! Candy

Subject: Which organization? From: Lisa To: All Date Posted: Sat, Feb 19, 2000 at 16:44:55 (PST) Email Address: lisak@javanet.com Message: I have been doing some internet research on how to turn my love and talent for cooking into a career. I notice there are 2 professional organizations for personal chefs, this one, and USPCA. APCA is MUCH less expensive for membership and training materials. Does anyone out there have experience with both organizations or have any testimonials as to why APCA would be just as supportive at less than 1/4 the cost of USPCA? Lisa

Subject: Re: Which organization? From: Chef Rousseau To: Lisa Date Posted: Mon, Feb 21, 2000 at 07:38:50 (PST) Email Address: just4ufood@aol.com Message: Dear Lisa, A biG 'thumbs up' on the APCA. From my first phone call to the 800 number,and to my delight and surprise answered by 'Candy' personally, [it isn't often that you get the President of an organization on the phone], I have received continued and ongoing professional, personable support. Between Candy and members of the APCA all of my questions have been answered and great advice has been greatfully received. I don't regret a moment or a dollar as a member of the APCA! I am also happy to say that I have met some very nice folks through the organization as well. Wishing you well in whatever decision you make. Chef Rousseau, CONNIE'S Carribean American Soul, Personal Chef Service

Subject: Re: Which organization? From: Billy To: Lisa Date Posted: Sun, Feb 20, 2000 at 18:55:46 (PST) Email Address: chefbba@gulftel.com Message: I have been doing some internet research on how to turn my love and talent for cooking into a career. I notice there are 2 professional organizations for personal chefs, this one, and USPCA. APCA is MUCH less expensive for membership and training materials. Does anyone out there have experience with both organizations or have any testimonials as to why APCA would be just as supportive at less than 1/4 the cost of USPCA? --- Lisa, I am not a member of either, so I can give you a complete unbyise opion. I grew up i the food service industry. My father was an executive chef of a hotel my grand mother retired from mariott, and great grand mother owned two resturants and one hotel with a restaurant in it, so I learned a little bit about the industry along with working in it for about twelve years and culinary school. I say all that to say this. When I contacted the USPCA they basically said that my experience counted for nothing. when I mentioned catering, and eventually a HMR outlet they auled at the idea. I had already doing PC work for two families for 3 years and they thought it was all very good. The USPCA said that I had to do every thing there way or it work not work. I am not trying to be pretensious toward them at all, this is just my experiece, they are probaly a good organization. The APCA on the other hand really helped me when it was time to start back up after having surgury on my foot. Candy tols me to call anytime and was very open about information and very, very, very, helpful!!! The other chefs, and being a Chef at five restaurants in my career, not counting the cooks positions, I use the term Chef with reverence, these folks acted like a chef in every professional sence of the word! Any way the other chefs were very helpful, ie. web page design, referals, advirtising, and other aspects. Please pracitce due dilligents! Make the choice you feel comfortabe with. Billy

Subject: Re: Which organization? From: Chef Brian To: Lisa Date Posted: Sat, Feb 19, 2000 at 17:50:28 (PST) Email Address: icook4utoo@yahoo.com Message: Lisa.. Both organizations offer great training packages. I decided on the APCA because of the warm reception that I recieved from other Personal Chefs that I e mailed. Every feeler I put out was answered by chefs here from the APCA I can't say the same for the USPCA. The cost of the programs also had me leaning towards the APCA, figured with twenty years of restaurant that I could make a go of becoming a PC. It is like anything else you get out of it what you put into it. People here are extreamly helpful and supportive. Welcome! Chef Brian The Supper Solution www.suppersolution.com www.suppersolution.com

Subject: Re: Which organization? From: Vunay To: Lisa Date Posted: Sun, Feb 20, 2000 at 16:04:30 (PST) Email Address: vunaycooks@aol.com Message: Hi Lisa! I agree also with Ruby & Brian that APCA was more helpful than USPCA and the lower cost was also a factor for me. Being able to read through all the APCA forum archives gave me so much valuable info & helped me to make the final plunge! I felt more connected with APCA and with the people who responded to my questions. Go with your instinct but also do your research! There's a lot of info out there to be discovered! Good luck! Tastefully Yours, Vunay Sawyer Vunay

Subject: Re: Which organization? From: Missruby To: Chef Brian Date Posted: Sat, Feb 19, 2000 at 21:21:45 (PST) Email Address: savourthethyme@aol.com Message: My reason for going with the APCA instead of the other, frankly, when I called the USPCA they couldn't (or should I say did not want to divulge)even the basic of info! But when I contacted the APCA it was different, I was told I could call anytime ( even if i wasn't a member), and I do, but have never had a prob with candy or anyone else talking to me, on ther other end I wasn't treated with the same courtesy on their (USPCA) end MissRuby But to each his own!! you may like one over the other I always go with my gut feeling just my 2 cents worth!

Subject: No formal training? From: Susie To: All Date Posted: Sat, Feb 19, 2000 at 09:59:51 (PST) Email Address: sbbt@aol.com Message: I am very interested in the personal chef business but I am concerned that I have no formal culinary training. I love cooking for people and I like the idea of the independence this kind of career offers. (I currently make great money but am in a cold corporate environment). Are customers concerned/looking for chefs with degrees? Also, what minimum income level would I be I need to market to? Thanks, Susie

Subject: Re: No formal training? From: Webmaster - Moderator To: Susie Date Posted: Sat, Feb 19, 2000 at 14:37:50 (PST) Email Address: webmaster@personalchef.com Message: Hello Susie, No formal training is required to become a personal chef. Of course, your skills and knowledge of cooking and cheffing will be an enormous asset to serving the public and operating a successful personal chef biz. Culinary skills, expertise and degrees are great to possess, but they do not always translate to running a successful marketing, biz promotion and advertising compaign to get the clients necessary to sustain a successful business. Mastery of culinary arts can certainly be important to keep your clients as repeat, long term customers. Your earning potential will depend on the number of cooking days and clients (assuming competitive pricing). The range reported by most successful personal chefs is between $30K and $75K per year. Your market can vary also as to income and lifestyle. Usually middle income to upper income busy business and professional people as well as active seniors constitute most of the personal chef market. Thanks for your great questions! Webmaster Dennis (Subbin' for Candy whose in Chicago teaching a Personal Chef Seminar.) www.personalchef.com/association.htm

Subject: Home meal replacements From: Nicole To: All Date Posted: Fri, Feb 18, 2000 at 11:41:53 (PST) Email Address: nfavot@hotmail.com Message: I'm wondering if there are home meal replacements for special diets (i.e.)gluten free, low or high protein, low fat, etc. Does anyone know of any food companies that are making these meals. Please let me know if you do. Thanks.

Subject: Re: Home meal replacements From: Billy To: Nicole Date Posted: Sun, Feb 20, 2000 at 18:38:48 (PST) Email Address: chefbba@gulftel.com Message: I'm wondering if there are home meal replacements for special diets (i.e.)gluten free, low or high protein, low fat, etc. Does anyone know of any food companies that are making these meals. Please let me know if you do. Thanks. --- Nicole, Gluten free, like for celeac(I am not for sure how to spell it) patients? If so many health food stores are staring to carry products, and there is a company up in new york that specialized in gluten free products for meal replacements. I am not sure of the name but a health food store may know. If you can not find out email me and I will make a few calls to get the name. Billy

Subject: Re: Home meal replacements From: MissRuby To: Nicole Date Posted: Sat, Feb 19, 2000 at 04:48:28 (PST) Email Address: savourthethyme@aol.com Message: We, as personal chefs will cook what the client wants/needs. That means special diets, gluten free, vegan/vegetarian, diet plans (from Atkins to Weight Watchers), also full fat, full flavor meals, As for food companies that make special meals, check out your nearest health food store and you should find some of what you're looking for! Ruby Savour the Thyme

Subject: just joined From: Laura To: All Date Posted: Wed, Feb 16, 2000 at 08:18:04 (PST) Email Address: underchef@aol.com Message: I'm very excited having recieved my training manual and am putting together my bus. plan. I have some questions about portions. I've been cooking for 8 years professionally and can tell you anything about a party for 200 or 500 but when it comes to a couple of 2 or a family of 4 I feel as if I'm in all new territory!if you make a pan of lasagna for a couple is that considered 1 entree? how would you package it if they like family style? would you make 1 recipe for a couple of two? for each client do you plan 10 entree's or just 4 or 5 equalling 10 or 12 entree servings? Is there an average food cost % that you try to budget into your fee?Is a 35% food cost to high? to low? Thats what we ran in the restuarant but I'm not sure if that is a good figure to work with in this aspect.

Subject: Re: just joined From: Candy To: Laura Date Posted: Wed, Feb 16, 2000 at 15:31:26 (PST) Email Address: chefcandy@personalchef.com Message: I'm very excited having recieved my training manual and am putting together my bus. plan. I have some questions about portions. I've been cooking for 8 years professionally and can tell you anything about a party for 200 or 500 but when it comes to a couple of 2 or a family of 4 I feel as if I'm in all new territory!if you make a pan of lasagna for a couple is that considered 1 entree? how would you package it if they like family style? would you make 1 recipe for a couple of two? for each client do you plan 10 entree's or just 4 or 5 equalling 10 or 12 entree servings? Is there an average food cost % that you try to budget into your fee?Is a 35% food cost to high? to low? Thats what we ran in the restuarant but I'm not sure if that is a good figure to work with in this aspect. --- Welcome Laura! Nice to see you here! We're looking forward to your joining us in the Member's Only Forums as well. The instructions for registration are in the front flap of your training manual. This topic is one that you will see covered in the member's area, and you can also feel free to give me a call anytime at 800 644-8389. I'll be happy to answer your question! Candy

Subject: APCA Member's Forums From: Candy To: All Date Posted: Wed, Feb 09, 2000 at 14:12:03 (PST) Email Address: chefcandy@personalchef.com Message: Hi APCA Members! Here's the new address for the APCA Member's Only Forums: http://www.personalchef.com/cgi-bin/Ultimate.cgi?action=intro You'll still need to enter your Usernames and passcodes for access. You'll probably want to change your boookmark from the old address. See you there! Candy

Subject: Survey From: Deb To: All Date Posted: Wed, Feb 09, 2000 at 12:59:55 (PST) Email Address: debhay@mindspring.com Message: I am on the verge of being on the verge of taking the plunge and ordering the training materials and starting my PC business. This forum is a great place and a lot of my questions and concerns have been answered here. One question I have however relates to market research. What type of market research has anyone out there done before starting business? I have 'surveyed' family and friends and gotten positive responses, but hey, that's family and friends(I am fortunate that they are so supportive). Any thoughts will be appreciated.

Subject: Insurance Questions From: Liz Rasmussen To: All Date Posted: Wed, Feb 09, 2000 at 10:17:10 (PST) Email Address: lizr@summitlaw.com Message: I'm just starting to mull over the wonderful possibilities this profession has to offer. I plan to attend a meeting of the Seattle chapter later this month, but a couple of questions occurred to me that I thought I might just throw out now. In thinking about what I'll be without once I leave the nest of my current job, obviously insurance comes to mind. Luckily, I'm covered under my husband's plan for health insurance, and I think I have some life insurance through his company as well. However, what about disability? God forbid one should ever need it, but do PCs out there have it just in case? My understanding is that it's VERY expensive, but what happens if, for some reason, you're unable to work for a period of time? Just trying to cover all the bases before making a big move! Thanks in advance for any information!

Subject: Re: Insurance Questions From: Billy To: Liz Rasmussen Date Posted: Tues, Feb 15, 2000 at 21:32:53 (PST) Email Address: chefbba@gulftel.com Message: I'm just starting to mull over the wonderful possibilities this profession has to offer. I plan to attend a meeting of the Seattle chapter later this month, but a couple of questions occurred to me that I thought I might just throw out now. In thinking about what I'll be without once I leave the nest of my current job, obviously insurance comes to mind. Luckily, I'm covered under my husband's plan for health insurance, and I think I have some life insurance through his company as well. However, what about disability? God forbid one should ever need it, but do PCs out there have it just in case? My understanding is that it's VERY expensive, but what happens if, for some reason, you're unable to work for a period of time? Just trying to cover all the bases before making a big move! Thanks in advance for any information! --- Liz, Your concern is understandable! I was on disability for nine months two years ago. Most disablity plans pay only about half of your salary, but that can still help. When I left corp. america hotel scene about 18 months ago to do consulting and PC work I got a plan for the family through a private insurace agent. It is a little bit more expensive but it will pay for it self int eh event of an acident.

Subject: Re: Insurance Questions From: Golden Goose To: Liz Rasmussen Date Posted: Thurs, Feb 10, 2000 at 07:25:19 (PST) Email Address: Timmere@cais.net Message: Re: Not being able to work for a while. Great question, Liz! That's why we all tuck aside money for a rainy day, right guys? (do I hear a lot of shamefaced muttering out there?) Remember that you are starting a new business. Remember that most new businesses don't see a profit until year 3. (That figure assumes that salary is being drawn from the company -- and that's probably the whole point, for us!) The start-up costs for this business are ridiculously low -- but they do exist! And money to live on until you get clients -- which could mean months -- should be budgeted. Once money is coming in, you should be setting aside a cushion that would allow you to go without clients for several months, in case you get injured or sick. (I suspect that most of us live a lot closer to the edge than that -- I'm just telling you what we SHOULD be doing.) If we're talking long-long term disability, well, your average self-employed person is generally screwed. Which explains why so many people still work at mind-numbing, soul-sucking corporate jobs. Take heart, though, figure out a minimum sustainable budget -- you may be suprised to find, in an emergency, how little money you actually need to survive, if the worst should happen. No movies, no eating out, no vacations, clipping coupons, eating a lot more rice and beans, maybe the kids have to work for a year or two before they can go to college, sell your house and get something smaller, sell a car and make do with one...it may not be the way you want to live, but self-employed people are generally playing the odds anyway -- and are betting that long-term disability isn't something that will happen to them. But you may decide that you want to get it, for the sake of peace of mind -- and you can never underestimate how valuable that is! Just consider it a cost of doing business -- and it just may be a little while longer before you can afford to draw as much salary as you'd like. I just went through all of these financial/peace of mind considerations just a few months ago -- so I know where you're at! I'm flying without disability insurance -- after figuring out that, with a great deal of sacrifice, we could make it on my husband's salary alone -- not that I want to live that way, but hell, I don't want to be disabled either! Meredith Whisk For Hire

Subject: Re: Insurance Questions From: Candy To: Liz Rasmussen Date Posted: Wed, Feb 09, 2000 at 11:29:50 (PST) Email Address: chefcandy@personalchef.com Message: I'm just starting to mull over the wonderful possibilities this profession has to offer. I plan to attend a meeting of the Seattle chapter later this month, but a couple of questions occurred to me that I thought I might just throw out now. In thinking about what I'll be without once I leave the nest of my current job, obviously insurance comes to mind. Luckily, I'm covered under my husband's plan for health insurance, and I think I have some life insurance through his company as well. However, what about disability? God forbid one should ever need it, but do PCs out there have it just in case? My understanding is that it's VERY expensive, but what happens if, for some reason, you're unable to work for a period of time? Just trying to cover all the bases before making a big move! Thanks in advance for any information! --- Hi Liz. I'm sending you an e-mail with the name of the APCA Insurance contact so that you can get a quote from them regarding Disability coverage. Your point is a good one, and I thank you for your message. Tell everyone at the Seattle APCA Chapter I said hello - I had a great time visiting them last year at Linda Greer's beautiful home. You'll be in good hands with them! Candy

Subject: Business From: Ryan To: All Date Posted: Tues, Feb 08, 2000 at 18:20:46 (PST) Email Address: rschast@hotmail.com Message: Hi all. I just happened to run across this site and it really got me thinking, because I love to cook. I am a 24 year old teacher just out of college. Anyway, I am interested in hearing if anyone has had success running this business with PCs as employees -- say, for instance, five or so PCs as part of your business. I realize that most of the people on this site are the self-employed do-it-yourself type, but I would think that there are also guys and gals out there who are great cooks and who might enjoy the extra income a part-time PC job would bring them while letting someone else take care of the marketing, finances, etc. What experiences with this do you have? I appreciate your responses! Have a great day. Ryan

Subject: Member's Forums From: Candy Wallace To: All Date Posted: Tues, Feb 08, 2000 at 16:57:39 (PST) Email Address: chefcandy@personalchef.com Message: Great News for all APCA Members: The Member's Forums are back up and the latest software has been installed! Hurrah! See you all there! Candy

Subject: Re: Member's Forums From: Leah Landis To: Candy Wallace Date Posted: Thurs, Feb 10, 2000 at 18:56:53 (PST) Email Address: leahchef@aol.com Message: Candy I don't know how to get on the members forum Please help...Leah Landis

Subject: Re: Member's Forums From: candy To: Leah Landis Date Posted: Fri, Feb 11, 2000 at 09:05:23 (PST) Email Address: chefcandy@personalchef.com Message: Candy I don't know how to get on the members forum Please help...Leah Landis --- Leah, you poor baby! I'm e-mailing you registration instructions right now. Candy

Subject: Liability From: Elaine Ziol,ezMeals To: All Date Posted: Tues, Feb 08, 2000 at 16:23:51 (PST) Email Address: EZMeals@aol.com Message: I expect to be launching my personal chef service within the next 1-2 weeks. One concern is liability. I noticed that the cost of insurance is not included in the APCI list of start up costs--yet it's extremely critical. Any comments from chefs? Is there any competition from insurance companies for less costly coverage? Also--am looking forward to the members' forum to be up and running.Thanks! Elaine (ezMeals)

Subject: Re: Liability From: candy To: Elaine Ziol,ezMeals Date Posted: Tues, Feb 08, 2000 at 16:55:54 (PST) Email Address: chefcandy@personalchef.com Message: I expect to be launching my personal chef service within the next 1-2 weeks. One concern is liability. I noticed that the cost of insurance is not included in the APCI list of start up costs--yet it's extremely critical. Any comments from chefs? Is there any competition from insurance companies for less costly coverage? Also--am looking forward to the members' forum to be up and running.Thanks! Elaine (ezMeals) --- Thanks, Elaine! We'll update that list today and thank you for pointing that out for us. We're sending you an e-mail with two sources that we use for General Liability coverage for your review, and the really good news to close this message with is - the member Forums are back up. See you there! Candy.

Subject: Tag along From: lbudgell To: All Date Posted: Tues, Feb 08, 2000 at 15:04:14 (PST) Email Address: doone2u@aol.com Message: I am interesting in tagging along for the day with a pccurrently in business...can you assist me in that? I live in Orange County.

Subject: Stuff From: lbudgell To: All Date Posted: Tues, Feb 08, 2000 at 12:32:26 (PST) Email Address: doone2u@aol.com Message: I too am anticipating joining next week (waiting for payday) and I am wondering if anyone is using the online grocer to shop. I would think this would be an excellent time saver but....I have already been telling people that I am beginning this new venture and have had excellent response even in I had not anticipated (like the single professionals).

Subject: Re: Stuff From: GoldenGoose To: lbudgell Date Posted: Thurs, Feb 10, 2000 at 07:05:15 (PST) Email Address: Timmere@cais.net Message: We've actually been seeing good results with quality of perishables here -- BUT remember the target customer for these services are people with no time -- you may pay a premium, whether through monthly membership fees, delivery charges, etc. And that would usually be for each location delivered to. (Caveat -- some services are waiving those fees in order to get customers -- at some point they will need to make a profit, though) And, in order to get perishables delivered, you'll need to have some kind of outside refrigerator/cooler in the garage, etc. -- which is way cool, if your clients are going to enroll in the home delivery program. Or, someone needs to be home to get the groceries -- which could be you -- but odds are, they're not going to arrive at 8am on the dot (or whenever you start) and then what do you do? Or what if something's not available? If I'm in the store, I can go to another one or make a substitution or ditch that recipe and make up something else. I'm all for these great services -- but I recently put on a Home Meal Replacement (MealSolutions) conference -- and we had several online grocers attend. They are gearing up to deliver ready to heat meals. THEY WILL BE OUR COMPETITORS SOON! So we actually need to discourage our customers from using these services, really, and sell the bennies of using us instead. Whew, sorry to rant -- see what happens when we can't get into the member forum! Meredith Whisk For Hire

Subject: Re: Stuff From: billy To: GoldenGoose Date Posted: Tues, Feb 15, 2000 at 21:42:49 (PST) Email Address: chefbba@gulftel.com Message: We've actually been seeing good results with quality of perishables here -- BUT remember the target customer for these services are people with no time -- you may pay a premium, whether through monthly membership fees, delivery charges, etc. And that would usually be for each location delivered to. (Caveat -- some services are waiving those fees in order to get customers -- at some point they will need to make a profit, though) And, in order to get perishables delivered, you'll need to have some kind of outside refrigerator/cooler in the garage, etc. -- which is way cool, if your clients are going to enroll in the home delivery program. Or, someone needs to be home to get the groceries -- which could be you -- but odds are, they're not going to arrive at 8am on the dot (or whenever you start) and then what do you do? Or what if something's not available? If I'm in the store, I can go to another one or make a substitution or ditch that recipe and make up something else. I'm all for these great services -- but I recently put on a Home Meal Replacement (MealSolutions) conference -- and we had several online grocers attend. They are gearing up to deliver ready to heat meals. THEY WILL BE OUR COMPETITORS SOON! So we actually need to discourage our customers from using these services, really, and sell the bennies of using us instead. Whew, sorry to rant -- see what happens when we can't get into the member forum! Meredith Whisk For Hire --- Meredith, I to am going to start offering HMR via the web. There is one thing that can not and will not replace the PC's, High touch. The book the roaring 2000's said that the companies that will make it in the 21st century are the ones that not only offer high tech but also high touch. I know this to be true because I have started a Home Shopping Servcie on the web, but most client's still call, they like a human voice once in a while, not just automation. Anyway the net is going to fast for us to even try to slow it down, we must just try to take advantage of the technologies and use the benifits. High touch will always be important!!! Billy

Subject: Re: Stuff From: Candy To: billy Date Posted: Wed, Feb 16, 2000 at 08:59:31 (PST) Email Address: chefcandy@personalchef.com Message: We've actually been seeing good results with quality of perishables here -- BUT remember the target customer for these services are people with no time -- you may pay a premium, whether through monthly membership fees, delivery charges, etc. And that would usually be for each location delivered to. (Caveat -- some services are waiving those fees in order to get customers -- at some point they will need to make a profit, though) And, in order to get perishables delivered, you'll need to have some kind of outside refrigerator/cooler in the garage, etc. -- which is way cool, if your clients are going to enroll in the home delivery program. Or, someone needs to be home to get the groceries -- which could be you -- but odds are, they're not going to arrive at 8am on the dot (or whenever you start) and then what do you do? Or what if something's not available? If I'm in the store, I can go to another one or make a substitution or ditch that recipe and make up something else. I'm all for these great services -- but I recently put on a Home Meal Replacement (MealSolutions) conference -- and we had several online grocers attend. They are gearing up to deliver ready to heat meals. THEY WILL BE OUR COMPETITORS SOON! So we actually need to discourage our customers from using these services, really, and sell the bennies of using us instead. Whew, sorry to rant -- see what happens when we can't get into the member forum! Meredith Whisk For Hire --- Meredith, I to am going to start offering HMR via the web. There is one thing that can not and will not replace the PC's, High touch. The book the roaring 2000's said that the companies that will make it in the 21st century are the ones that not only offer high tech but also high touch. I know this to be true because I have started a Home Shopping Servcie on the web, but most client's still call, they like a human voice once in a while, not just automation. Anyway the net is going to fast for us to even try to slow it down, we must just try to take advantage of the technologies and use the benifits. High touch will always be important!!! Billy --- Amen, Billy! You couldn't be more right about High Touch! One of the reasons the Personal Chef Industry is exploding is that we are supplying what most people are longing for: PERSONAL service. We not only ask them to tell us what they want and how they want it, WE GIVE IT TO THEM! What a concept! With the speed of technology life has become not only too fast for some folks, but also quite impersonal and they really appreciate the fact that we're putting the personal touch back into their lives. I love this business! Candy

Subject: Re: Stuff From: Candy To: lbudgell Date Posted: Tues, Feb 08, 2000 at 12:49:57 (PST) Email Address: chefcandy@personalchef.com Message: I too am anticipating joining next week (waiting for payday) and I am wondering if anyone is using the online grocer to shop. I would think this would be an excellent time saver but....I have already been telling people that I am beginning this new venture and have had excellent response even in I had not anticipated (like the single professionals). --- Hello, and thanks for your good question. The new online grocery delivery services are probably going to be terrific when they have a chance to work the glitches out of them, but from what I've read and from what I hear from folks who have used them so far, they have a ways to go in providing top quality fresh produce and perishibles that are well selected. I think for the time being, since I want to provide the very best for my clients, that it serves me best to be out there in the stores and farmers markets selecting my clients ingredients myself...I think I need to squeeze and thump things myself to be confident about their quality. When the time comes that we can be assured that the quality of the goods ordered will be up to snuff, the concept will serve us well - it'll be great to have the ingredients for your beautiful meals delivered to your client's homes waiting for your arrival. Thanks so much for your nice message. We're looking forward to working with you! Candy

Subject: Starting New From: Lisa To: All Date Posted: Tues, Feb 08, 2000 at 05:51:56 (PST) Email Address: LSunshineJNK@aol.com Message: I have a serious interest in the personal cheffing business, and have alot of questions. A few important ones if anyone could answer who be greatly appreciated. ?Has anyone not cooked in the clients home and cooked in their own home then delivered the cooked meal/meals to the client's home? ?What are the liablity insurances for this kind of business? ?How difficult is it to be inspected and what specifics are inspectors looking for when doing the inspection? ?Do you need a special license or permit from the state, to make food from your home? I know all of the information that I have read, all cook in the clients home, and this is why I have different ??'s pertaining to cooking in my home! If anyone can help me, again I would appreciate it greatly. Thanks for your time!! Lisa

Subject: Re: Starting New From: GoldenGoose To: Lisa Date Posted: Thurs, Feb 10, 2000 at 06:54:09 (PST) Email Address: Timmere@cais.net Message: Converting your home kitchen to meet health code regulations = big bucks. (Assuming it's even possible -- some local codes are so stringent that you'd have to create a second kitchen.) You would then be subjected to regular inspections, just like a restaurant or caterer. And if you've got a pet, fuhgeddaboutit! One option, in addition to working in the client's home, is renting space in a professional kitchen that has some downtime -- sometimes caterers or restaurants will do this -- and some churches, etc., have a kitchen that meets code, but is mostly unused. In a lot of locations, though, doing this falls into the realm of catering and subjects you to certain requirements in the transportation of the cooked foods -- i.e., a cooler is not enough, you must have a refrigerated box/carrier. If you want to look into anything like this, you'll need to be very familiar with what your local regs are. The appeal of doing it in the customer's home: because it's a personal service, happening on private property, very few locales have any regulations or special licensing. And, frankly, a personal chef cooking for you, in your home, has a certain appeal to many of our customers -- as opposed to meals being delivered, which is only one step of personalization away from takeout. (However, it would be easier to make a lot more money doing this, because of efficiencies in cooking and delivery! But I believe that most folks are in this business because they like being their own boss and want to do what they love. Most of us could make more money doing other things -- but we want to make 'enough' doing something that makes us happy or fits in with our lifestyle. 'Enough' being a relative term, of course. (And I suppose most of us are looking for 'enough and a little extra.'!) Meredith Whisk For Hire

Subject: Re: Starting New From: candy To: Lisa Date Posted: Tues, Feb 08, 2000 at 07:22:14 (PST) Email Address: chefcandy@personalchef.com Message: I have a serious interest in the personal cheffing business, and have alot of questions. A few important ones if anyone could answer who be greatly appreciated. ?Has anyone not cooked in the clients home and cooked in their own home then delivered the cooked meal/meals to the client's home? ?What are the liablity insurances for this kind of business? ?How difficult is it to be inspected and what specifics are inspectors looking for when doing the inspection? ?Do you need a special license or permit from the state, to make food from your home? I know all of the information that I have read, all cook in the clients home, and this is why I have different ??'s pertaining to cooking in my home! If anyone can help me, again I would appreciate it greatly. Thanks for your time!! Lisa --- Hi Lisa. Thanks for your question about cooking in your home and delivering - it seems to come up every so often, and it's good for folks to know about. Almost all Municipal Zoning and Health Departments prohibit commercial cooking in your own residential kitchen and delivering to a client. That's why the Personal Chef industry provides our personal service in our client's own kitchen. There are only a few areas in which you could have a commercial kitchen in your own home or on your own property, and it must be completely separate from your own kitchen. Inspections for these 'residential site' commercial kitchens in quite stringent, and can be very costly to create. It just seems simpler and less risky to prepare your client's meals in your client's kitchens. With regard to insurances, both national Associations offer General Liability Insurance coverage contacts at association rates for industry standard coverage. Hope this helps! Candy

Subject: Re: Starting New From: Chef Brian To: candy Date Posted: Tues, Feb 08, 2000 at 13:08:05 (PST) Email Address: icook4utoo@yahoo.com Message: Lisa....If you plan to cook in your own home you will be considered a caterer by any State you are in and will be responcible for a wide range of law and regulation. Most of us who love to cook and don't want to work for someone else have choosen this path. It can't be beat. People here are some of the most supportive you will find.

Subject: Where do you get your recipies? From: Renne To: All Date Posted: Mon, Feb 07, 2000 at 19:27:18 (PST) Email Address: Renne@gateway.net Message: I am very excited about the PC prospect, and am accumulating good info to help comfort myself that I am making a sound informed decision. Of course I have checked out USPCA- but I believe the support I will need (and want) is here. My only concern is recipies. I know I can cook well- but FREEZE? I don't know. I don't know if my menues will work that way- of course, I'll try them out first- but USPCA claims they have freezer friendly recipies...are the one offered in the training kit here ready to freeze and please as well? (Hey...freeze and please..that sounds good!)Where do most of you all get your recipies? Thanks chefs!

Subject: Re: Where do you get your recipies? From: Knight in the Kitchen To: Renne Date Posted: Thurs, Feb 10, 2000 at 09:33:16 (PST) Email Address: knig090@banet.net Message:

Subject: Re: Where do you get your recipies? From: Chef Megan To: Renne Date Posted: Tues, Feb 08, 2000 at 12:11:29 (PST) Email Address: dinnerisserved@entermail.net Message: The association gives you a good idea of what freezes and what doesn't. I often use my favorite cookbooks and magazines and spot recipes that would appear to freeze well. I always test a recipe before offering it, even if it means making it for dinner and freezing a small amount to try later for texture, etc.

Subject: Re: Where do you get your recipies? From: Candy To: Renne Date Posted: Tues, Feb 08, 2000 at 07:14:55 (PST) Email Address: chefcandy@personalchef.com Message: I am very excited about the PC prospect, and am accumulating good info to help comfort myself that I am making a sound informed decision. Of course I have checked out USPCA- but I believe the support I will need (and want) is here. My only concern is recipies. I know I can cook well- but FREEZE? I don't know. I don't know if my menues will work that way- of course, I'll try them out first- but USPCA claims they have freezer friendly recipies...are the one offered in the training kit here ready to freeze and please as well? (Hey...freeze and please..that sounds good!)Where do most of you all get your recipies? Thanks chefs! --- Hi Renne! There are so many sources for recipes that freeze it can make your head spin. We supply 250 recipes with freezing guidelines (based on which appliance your client uses) and also have a Member's Only Recipe Exchange Forum that supplies a constant source of 'Freezer Friendly' recipes supplied by our members. I love your tern 'Freeze & Please' You should put that in your brochure! thanks for your message. Candy

Subject: Bit the bullet From: nlayne To: All Date Posted: Mon, Feb 07, 2000 at 18:14:58 (PST) Email Address: nlayne6850@aol.com Message: Well I have been straddling the fence for a while. Not really sure if i wanted to start my PC business. But I bit the bullet and odered my training material. I currently live in Columbia MO. But in 6 months i will be moving back to California. My question is should i wait untill I get to California to start or should I attempt to get my feet wet out here. I am very excited! There is one other PCI member out here in Columbia and I have been speaking with her a little. I welcome any advice you can give me on this matter. Thanks to everyone in advance. Natasha

Subject: Re: Bit the bullet From: Candy To: nlayne Date Posted: Tues, Feb 08, 2000 at 06:50:11 (PST) Email Address: chefcandy@personalchef.com Message: Well I have been straddling the fence for a while. Not really sure if i wanted to start my PC business. But I bit the bullet and odered my training material. I currently live in Columbia MO. But in 6 months i will be moving back to California. My question is should i wait untill I get to California to start or should I attempt to get my feet wet out here. I am very excited! There is one other PCI member out here in Columbia and I have been speaking with her a little. I welcome any advice you can give me on this matter. Thanks to everyone in advance. Natasha --- Hi Natasha! Welcome to the world of Personal Chefs! I'll bet you won't be able to wait 6 months to get started, and think of all the things you can learn and polish in those 6 months that you can bring with you to California! Why wait? By the way, what part of California will you be moving to? We can put you in contact with chefs in the area you'll be relocating to as well so you'll know what to anticipate when you resettle. Have fun! Candy

Subject: Re: Bit the bullet From: natasha To: Candy Date Posted: Tues, Feb 08, 2000 at 13:48:32 (PST) Email Address: nlayne6850@aol.com Message: Thank you candy for responding. I spoke to you once before a while ago when I was first thinking about becomming a pc. I will be moving either to the Orange County area or to Redondo Beach area. You are right I can not wait 6 months to start but I was trying to be logical rather than impulsive. Your statement about polishing things to bring with me to California make a lot of sence.So my next question is what is your average lifespan with a client? One more thing how long does it usually take for your materials to arrive? Thank you so much NML

Subject: Re: Bit the bullet From: Candy To: natasha Date Posted: Tues, Feb 08, 2000 at 14:38:50 (PST) Email Address: chefcandy@personalchef.com Message: Hi Natasha! The good news is your materials are already on their way to you via 2-Day U.S. Priorty Mail. We ship the day the Order for materials is received, because we know how excited everyone is to get started, and we don't want to keep you waiting. The question about the lifespan of a client is interesting. I don't know if there IS an average since each client is different in what they want and need. I do know that the relationship with your clients is just that a RELATIONSHIP, and that if your clients feel their wants and needs are being taken care of and that we are paying attention to what they are asking us for, they stay. I have a couple of clients who have been with me for several years, and I make sure I am always offering them new entrees to keep their culinary interest piqued. Thanks for your message, and I'm looking forward to working with you! Candy

Subject: Things are good !!! From: Chef Don To: All Date Posted: Mon, Feb 07, 2000 at 17:03:40 (PST) Email Address: chefdon_cooks@hotmail.com Message: I've been lurking for a while waiting for the member board to get back up,but it looks like we've switched to here for a while. Just wanted to let you know that things are on an upswing with me. Signed my first client, he was very pleased & is now a regular. The big news, and I'm really excited about this is that I am the featured chef in the food suppement on Wednesday in the Las Vegas Review Journal (circulation 160,000). Its a big article and the first time featuring a Personal Chef. The food editor was quite intrigued with the concept. I gave APCA a big plug so hopefully it will get a mention. I'll send you a copy Candy if you like. To all of you out there who are undecided, take the plunge, you won't regret it. Don & Fel

Subject: Re: Things are good !!! From: Chef Brian To: Chef Don Date Posted: Tues, Feb 08, 2000 at 12:59:40 (PST) Email Address: icook4utoo@yahoo.com Message: Hey Don if you get the chance post it so we can all see it, if not could you e mail it to me. Chef Brian The Supper Solution

Subject: Re: Things are good !!! From: Chef Don To: Chef Brian Date Posted: Tues, Feb 08, 2000 at 17:50:50 (PST) Email Address: chefdon_cooks@hotmail.com Message: Hi Brian, Sure no problem. Chef Don

Subject: Re: Things are good !!! From: Candy To: Chef Don Date Posted: Tues, Feb 08, 2000 at 06:46:10 (PST) Email Address: chefcandy@personalchef.coom Message: I've been lurking for a while waiting for the member board to get back up,but it looks like we've switched to here for a while. Just wanted to let you know that things are on an upswing with me. Signed my first client, he was very pleased & is now a regular. The big news, and I'm really excited about this is that I am the featured chef in the food suppement on Wednesday in the Las Vegas Review Journal (circulation 160,000). Its a big article and the first time featuring a Personal Chef. The food editor was quite intrigued with the concept. I gave APCA a big plug so hopefully it will get a mention. I'll send you a copy Candy if you like. To all of you out there who are undecided, take the plunge, you won't regret it. Don & Fel --- Congratulations Don & Felicity! Job well done, and your commitment to the industry is beginning to pay off for you - Enjoy it! I can't wait to see the article! Candy

Subject: start -up From: al To: All Date Posted: Sun, Feb 06, 2000 at 16:48:43 (PST) Email Address: Sue-n-alan@prodigy.com Message: I have a culinary degree from a major institute and am very interested in getting started in the persoanl chef business. My wife and I both want to do this but have no idea where to begin of if a good living could be made from it. We are in a part of the country where it seems to be not very popular. If anyone can give us advice please do. Thank you

Subject: Re: start -up From: Candy To: al Date Posted: Mon, Feb 07, 2000 at 07:00:55 (PST) Email Address: Chefcancy@personalchef.com Message: I have a culinary degree from a major institute and am very interested in getting started in the persoanl chef business. My wife and I both want to do this but have no idea where to begin of if a good living could be made from it. We are in a part of the country where it seems to be not very popular. If anyone can give us advice please do. Thank you --- Hi Alan. what part of the country are you in? The concept of 'Personal Chef' is spreading so fast across the country that it is only a matter of time before your area embraces it with the same enthusiasm as the rest of the U.S. It just makes sense for time pressed professionals who are working long hours and commuting long distances to have a Personal Chef to insure that they are eating healthy, delicious meals prepared from fresh ingredients, and the time to enjoy them. Perhaps if the concept is new in your area, that could be considered a plus for you - It's always nice to be first! Candy

Subject: cooking time From: Marie To: All Date Posted: Sun, Feb 06, 2000 at 06:52:37 (PST) Email Address: mpoulin381@aol.com Message: My client told me that somewhat the food is dry. Do you have a tip on cooking time Thank you!

Subject: Re: cooking time From: Chef Megan To: Marie Date Posted: Mon, Feb 07, 2000 at 14:56:40 (PST) Email Address: dinnerisserved@entermail.net Message: Hi Marie. I've found that using wheat germ, bread crumbs etc. really tend to dry food out. I've tried to keep this in mind and add something to help protect the meat. For example, I have a Salmon recipe that has a bread mixture that goes on top of it. I've adapted the recipe to spread a little bit of mayonnaise over the top of the salmon before apply the bread crumb mixture. It helps to keep the fish insulated. A little margarine, olive oil etc. will have the same effect.

Subject: Re: cooking time From: GoldenGoose To: Marie Date Posted: Mon, Feb 07, 2000 at 06:52:33 (PST) Email Address: Timmere@cais.net Message: Almost all of my heating instructions include: 'sprinkle with water before heating.' (sometimes specific amounts -- couscous gets a tablespoon, etc.) Make sure that everything is just a touch 'soupy.' Convince them that chicken breasts are way over-rated and that chicken thighs are the best. Give them a heating time range and instruct them to test at the lower temp, then check in every minute (micro) or 5 minutes (oven) Have them give you feedback, so you can adjust your instructions. Take microwave popcorn with you next time you go to their house and see how long it takes -- compare that to your home micro and adjust the times upwards or downwards depending on how long it usually takes your microwave to heat it. (Do this as soon as you get there so that the popcorn stench has time to dissipate and get covered by good food cooking.) Make sure that everything is being heated while covered. (Foil in oven, wax paper/cover/dish in micro.) Some of this you might know already -- but I put all of my 'hints' in, just in case others might need them. Meredith Whisk For Hire

Subject: Re: cooking time From: candy To: Marie Date Posted: Sun, Feb 06, 2000 at 13:28:23 (PST) Email Address: chefcandy@personalchef.com Message: My client told me that somewhat the food is dry. Do you have a tip on cooking time Thank you! --- Hi Marie! I give each of my client's an oven thermometer when they start the service so that we can avoid over-heating or heating in a 'too hot' oven. I also need to determine how powerful their Microwave is to determine the heating time for entrees heated there as well. I guess what I'm saying is 'Not all appliances are created equal', and you need to adjust your heating instructions for each of your individual client's kitchens. Hope this helps! Candy

Subject: Where is my market? From: Renne To: All Date Posted: Sat, Feb 05, 2000 at 11:33:34 (PST) Email Address: Renne@gateway.net Message: Hi all! I'm considering taking the plunge in the PC waters- but have a concern as to whether my area is ripe for such services. What type of demographics should I be looking for?

Subject: Re: Where is my market? From: GoldenGoose To: Renne Date Posted: Mon, Feb 07, 2000 at 06:43:26 (PST) Email Address: Timmere@cais.net Message: As long as you've got a reasonably large population, with a good percentage of affluent households, you should be fine. It's still possible to make it work in less populated areas, but you'd have to be a little more creative about generating enough income to make a 'full-time' salary. Anyway, sounds like you're in a great area. As to who you should target -- that's up to you! You've got DINKS (double income, no kids -- my favorite!), soccer moms (mom doesn't work, but is on the go), dual careers with kids, affluent elderly, folks with special diets, etc. The key would be 'more money than time/knowledge' Knowledge meaning ability to cook or ability to cook for a special diet. You may want to pick one as a primary target, then rank the others in order of attractiveness to you. You could let either the geographic location or your target demographic drive that decision. For example, if you chose a community that has a large elderly population, well, guess who's your primary target. If you want to target DINKS, find a community/area that has a high population of them. Don't forget -- your marketing doesn't have to be 'one size fits all'. Your marketing materials can look very different for a retirement community than for dual career couples -- use an insert or custom printed post-it note if you want to highlight specific benefits for your target group without changing your whole brochure. Brochures at a daycare center might emphasize time constraints and nutrition, while brochures at a high end real estate office might emphasize fine ingredients, varied menu, 'don't you deserve a personal chef.' Drafting a business plan can help you walk through making these decisions and will make you ask yourself the hard questions about how much you'll need in start-up funds (it's low compared to other businesses, but you'll still need some up-front cash, not to mention something to live on while you gather clients.) and how many clients you realistically need to get, in order to make the kind of money that you need to make. The APCA membership kit has a business plan template for personal cheffing or you can get a more general business plan from library books/web resources. Meredith Whisk for Hire

Subject: Re: Where is my market? From: Renne To: All Date Posted: Mon, Feb 07, 2000 at 18:09:53 (PST) Email Address: Renne@gateway.net Message: Thanks for your detailed answer...You've helped set my compass!

Subject: Re: Where is my market? From: Candy To: Renne Date Posted: Sat, Feb 05, 2000 at 11:53:31 (PST) Email Address: chefcandy@personalchef.com Message: Hi all! I'm considering taking the plunge in the PC waters- but have a concern as to whether my area is ripe for such services. What type of demographics should I be looking for? --- Hi Renne! What type area are you in? That's probably the easiest way for us to answer your question. Candy

Subject: Re: Where is my market? From: Renne To: Candy Date Posted: Sat, Feb 05, 2000 at 20:50:12 (PST) Email Address: Renne@gateway.net Message: I have a choice of markets- I am a middle class suburban area in Queens, but have access to Long Island, Brooklyn and Manhattan- are most clients upper middle class? Professionals? Both parents working? Or Middle class Soccor Moms? (Thanks for getting back to me!)

Subject: Re: Where is my market? From: Chef on Call To: Renne Date Posted: Sun, Feb 06, 2000 at 08:01:25 (PST) Email Address: kehaler57 Message: Hey Renee, It sounds to me like you've got yourself a market!! I say go for it. Sincerely, Kari Haler Chef on Call

Subject: Does Anyone Remember? From: Custom Cuisine To: All Date Posted: Fri, Feb 04, 2000 at 18:55:19 (PST) Email Address: CstCuisine@aol.com Message: I'm going to Chicago for the day on Monday 2/7 and wanted to go to a store that someone posted about Sep/Oct in the Member's Forum that would sell IVEX type containers in any amount - does anyone have this information? I planned to get the info from the forum before I left - but I'm not sure the forum will be available by then. Any help would be appreciated. Thanks - Leigh cstcuisine@aol.com personalchef.com/custom_cuisine,htm

Subject: Member Forum Update? From: GoldenGoose To: All Date Posted: Fri, Feb 04, 2000 at 06:32:55 (PST) Email Address: Timmere@cais.net Message: Can you update us on the status of the member forum? I'm getting withdrawal....and beginning to wonder if I'm the only one that can't get in. I know that these things take time -- but if we had an estimated date....

Subject: Re: Member Forum Update? From: MissRuby To: GoldenGoose Date Posted: Fri, Feb 04, 2000 at 07:19:00 (PST) Email Address: savourthethyme@aol.com Message: I can't get in either. I guess there still having problems! Donna can I ask, do you like the 30 Day Gourmet? I've been thinking about joining. Thanks MissRuby

Subject: Re: Member Forum Update? From: Donna P To: MissRuby Date Posted: Fri, Feb 04, 2000 at 11:06:41 (PST) Email Address: gprall@flash.net Message: Ruby: Just go to www.30daygourmet.com. No membership needed to view message bo