Welcome to Personal Chef dot Com Discussion Forum. The purpose of this message forum is to provide a place where both prospective and experienced personal chefs can discuss the business of being a personal chef. Please limit your postings to this purpose and practice good Internet etiquette. Forum archive files are available for more information and research. You will most likely find the answers to many questions there. Flames ( messages of a rude, nasty, harrassing or inflammatory nature) and spams will be deleted. Messages without valid email addresses will be instantly deleted.

Your Forum Moderator is APCA Founder - Candy Wallace

Click Here for the APCI Open Discussion Forum ARCHIVES

Total Messages Loaded: 390
Post New Message

Cindy -:- starting up -:- Wed, Mar 01, 2000 at 19:23:30 (PST)
_
Candy -:- Re: starting up -:- Thurs, Mar 02, 2000 at 07:03:14 (PST)

Yee Truong -:- Industrial Analysis -:- Mon, Feb 28, 2000 at 15:00:04 (PST)
_
Candy -:- Re: Industrial Analysis -:- Mon, Feb 28, 2000 at 15:05:40 (PST)

Meredith -:- What Exactly is it?? -:- Mon, Feb 28, 2000 at 14:28:15 (PST)
_
Candy -:- Re: What Exactly is it? -:- Mon, Feb 28, 2000 at 15:04:03 (PST)

Chef Rousseau -:- HAPPY HAPPY BIRTHDAY CHEF CANDY! -:- Sat, Feb 26, 2000 at 21:08:50 (PST)
_
candy -:- Re: HAPPY HAPPY BIRTHDAY CHEF CANDY! -:- Sun, Feb 27, 2000 at 12:03:57 (PST)

Dena Sadler -:- Becoming a Personal Chef? -:- Sat, Feb 26, 2000 at 16:59:24 (PST)
_
candy -:- Re: Becoming a Personal Chef? -:- Sun, Feb 27, 2000 at 11:38:43 (PST)

Bob Waldon -:- Are most customers repeat or new -:- Sat, Feb 26, 2000 at 12:54:35 (PST)
_
candy -:- Re: Are most customers repeat or new -:- Sun, Feb 27, 2000 at 11:35:38 (PST)

Bob Waldon -:- What type of containers -:- Sat, Feb 26, 2000 at 07:47:04 (PST)
_
candy -:- Re: What type of containers -:- Sun, Feb 27, 2000 at 11:30:43 (PST)

Chef Rousseau -:- FREE NATIONAL COVERAGE -:- Thurs, Feb 24, 2000 at 15:37:15 (PST)

Chef Dane -:- Northern California APCA Meeting -:- Thurs, Feb 24, 2000 at 08:16:24 (PST)

CS -:- Questions -:- Wed, Feb 23, 2000 at 08:02:05 (PST)
_
candy -:- Re: Questions -:- Wed, Feb 23, 2000 at 08:35:36 (PST)

Lisa -:- Learning more -:- Tues, Feb 22, 2000 at 17:54:01 (PST)
_
candy -:- Re: Learning more -:- Wed, Feb 23, 2000 at 03:40:19 (PST)

Bobbi -:- Interested, I think -:- Sun, Feb 20, 2000 at 07:59:36 (PST)
_
candy -:- Re: Interested, I think -:- Wed, Feb 23, 2000 at 03:51:56 (PST)

Lisa -:- Which organization? -:- Sat, Feb 19, 2000 at 16:44:55 (PST)
_
Chef Rousseau -:- Re: Which organization?? -:- Mon, Feb 21, 2000 at 07:38:50 (PST)
_ Billy -:- Re: Which organization? -:- Sun, Feb 20, 2000 at 18:55:46 (PST)
_ Chef Brian -:- Re: Which organization? -:- Sat, Feb 19, 2000 at 17:50:28 (PST)
__ Vunay -:- Re: Which organization? -:- Sun, Feb 20, 2000 at 16:04:30 (PST)
__ Missruby -:- Re: Which organization? -:- Sat, Feb 19, 2000 at 21:21:45 (PST)

Susie -:- No formal training? -:- Sat, Feb 19, 2000 at 09:59:51 (PST)
_
Webmaster - Moderator -:- Re: No formal training?? -:- Sat, Feb 19, 2000 at 14:37:50 (PST)

Nicole -:- Home meal replacements -:- Fri, Feb 18, 2000 at 11:41:53 (PST)
_
Billy -:- Re: Home meal replacements -:- Sun, Feb 20, 2000 at 18:38:48 (PST)
_ MissRuby -:- Re: Home meal replacements -:- Sat, Feb 19, 2000 at 04:48:28 (PST)

Laura -:- just joined -:- Wed, Feb 16, 2000 at 08:18:04 (PST)
_
Candy -:- Re: just joined -:- Wed, Feb 16, 2000 at 15:31:26 (PST)

Candy -:- APCA Member's Forums -:- Wed, Feb 09, 2000 at 14:12:03 (PST)

Deb -:- Survey -:- Wed, Feb 09, 2000 at 12:59:55 (PST)

Liz Rasmussen -:- Insurance Questions -:- Wed, Feb 09, 2000 at 10:17:10 (PST)
_
Billy -:- Re: Insurance Questions -:- Tues, Feb 15, 2000 at 21:32:53 (PST)
_ Golden Goose -:- Re: Insurance Questions -:- Thurs, Feb 10, 2000 at 07:25:19 (PST)
_ Candy -:- Re: Insurance Questions -:- Wed, Feb 09, 2000 at 11:29:50 (PST)

Ryan -:- Business -:- Tues, Feb 08, 2000 at 18:20:46 (PST)

Candy Wallace -:- Member's Forums -:- Tues, Feb 08, 2000 at 16:57:39 (PST)
_
Leah Landis -:- Re: Member's Forums -:- Thurs, Feb 10, 2000 at 18:56:53 (PST)
__ candy -:- Re: Member's Forums -:- Fri, Feb 11, 2000 at 09:05:23 (PST)

Elaine Ziol,ezMeals -:- Liability -:- Tues, Feb 08, 2000 at 16:23:51 (PST)
_
candy -:- Re: Liability -:- Tues, Feb 08, 2000 at 16:55:54 (PST)

lbudgell -:- Tag along -:- Tues, Feb 08, 2000 at 15:04:14 (PST)

lbudgell -:- Stuff -:- Tues, Feb 08, 2000 at 12:32:26 (PST)
_
GoldenGoose -:- Re: Stuff -:- Thurs, Feb 10, 2000 at 07:05:15 (PST)
__ billy -:- Re: Stuff -:- Tues, Feb 15, 2000 at 21:42:49 (PST)
___ Candy -:- Re: Stuff -:- Wed, Feb 16, 2000 at 08:59:31 (PST)
_ Candy -:- Re: Stuff -:- Tues, Feb 08, 2000 at 12:49:57 (PST)

Lisa -:- Starting New -:- Tues, Feb 08, 2000 at 05:51:56 (PST)
_
GoldenGoose -:- Re: Starting New -:- Thurs, Feb 10, 2000 at 06:54:09 (PST)
_ candy -:- Re: Starting New -:- Tues, Feb 08, 2000 at 07:22:14 (PST)
__ Chef Brian -:- Re: Starting New -:- Tues, Feb 08, 2000 at 13:08:05 (PST)

Renne -:- Where do you get your recipies? -:- Mon, Feb 07, 2000 at 19:27:18 (PST)
_
Knight in the Kitchen -:- Re: Where do you get your recipies? -:- Thurs, Feb 10, 2000 at 09:33:16 (PST)
_ Chef Megan -:- Re: Where do you get your recipies? -:- Tues, Feb 08, 2000 at 12:11:29 (PST)
_ Candy -:- Re: Where do you get your recipies? -:- Tues, Feb 08, 2000 at 07:14:55 (PST)

nlayne -:- Bit the bullet -:- Mon, Feb 07, 2000 at 18:14:58 (PST)
_
Candy -:- Re: Bit the bullet -:- Tues, Feb 08, 2000 at 06:50:11 (PST)
__ natasha -:- Re: Bit the bullet -:- Tues, Feb 08, 2000 at 13:48:32 (PST)
___ Candy -:- Re: Bit the bullet -:- Tues, Feb 08, 2000 at 14:38:50 (PST)

Chef Don -:- Things are good !!! -:- Mon, Feb 07, 2000 at 17:03:40 (PST)
_
Chef Brian -:- Re: Things are good !!! -:- Tues, Feb 08, 2000 at 12:59:40 (PST)
__ Chef Don -:- Re: Things are good !!! -:- Tues, Feb 08, 2000 at 17:50:50 (PST)
_ Candy -:- Re: Things are good !!! -:- Tues, Feb 08, 2000 at 06:46:10 (PST)

al -:- start -up -:- Sun, Feb 06, 2000 at 16:48:43 (PST)
_
Candy -:- Re: start -up -:- Mon, Feb 07, 2000 at 07:00:55 (PST)

Marie -:- cooking time -:- Sun, Feb 06, 2000 at 06:52:37 (PST)
_
Chef Megan -:- Re: cooking time -:- Mon, Feb 07, 2000 at 14:56:40 (PST)
_ GoldenGoose -:- Re: cooking time -:- Mon, Feb 07, 2000 at 06:52:33 (PST)
_ candy -:- Re: cooking time -:- Sun, Feb 06, 2000 at 13:28:23 (PST)

Renne -:- Where is my market? -:- Sat, Feb 05, 2000 at 11:33:34 (PST)
_
GoldenGoose -:- Re: Where is my market? -:- Mon, Feb 07, 2000 at 06:43:26 (PST)
__ Renne -:- Re: Where is my market? -:- Mon, Feb 07, 2000 at 18:09:53 (PST)
_ Candy -:- Re: Where is my market? -:- Sat, Feb 05, 2000 at 11:53:31 (PST)
__ Renne -:- Re: Where is my market? -:- Sat, Feb 05, 2000 at 20:50:12 (PST)
___ Chef on Call -:- Re: Where is my market? -:- Sun, Feb 06, 2000 at 08:01:25 (PST)

Custom Cuisine -:- Does Anyone Remember? -:- Fri, Feb 04, 2000 at 18:55:19 (PST)

GoldenGoose -:- Member Forum Update? -:- Fri, Feb 04, 2000 at 06:32:55 (PST)
_
MissRuby -:- Re: Member Forum Update? -:- Fri, Feb 04, 2000 at 07:19:00 (PST)
__ Donna P -:- Re: Member Forum Update? -:- Fri, Feb 04, 2000 at 11:06:41 (PST)
_ Donna P -:- Re: Member Forum Update? -:- Fri, Feb 04, 2000 at 06:52:14 (PST)
__ Candy -:- Re: Member Forum Update? -:- Fri, Feb 04, 2000 at 08:57:40 (PST)

Rob -:- More Help -:- Tues, Feb 01, 2000 at 00:13:54 (PST)
_
Candy -:- Re: More Help -:- Tues, Feb 01, 2000 at 06:59:54 (PST)

Jason -:- Pricing -:- Mon, Jan 31, 2000 at 13:55:59 (PST)
_
Jim Davis, thecooktoo -:- Re: Pricing -:- Mon, Jan 31, 2000 at 14:37:03 (PST)
__ candy -:- Re: Pricing -:- Mon, Jan 31, 2000 at 16:01:58 (PST)

MissRuby -:- Members Forum -:- Sun, Jan 30, 2000 at 16:28:56 (PST)
_
Candy -:- Re: Members Forum -:- Mon, Jan 31, 2000 at 16:18:14 (PST)
__ Donna P -:- Re: Members Forum -:- Wed, Feb 02, 2000 at 08:06:45 (PST)
___ Candy -:- Re: Members Forum -:- Wed, Feb 02, 2000 at 08:51:50 (PST)
_ Kelly Capowski -:- Re: Members Forum -:- Sun, Jan 30, 2000 at 18:25:48 (PST)
__ MissRuby -:- Re: Members Forum -:- Sun, Jan 30, 2000 at 19:39:54 (PST)
___ chef dennis -:- Re: Members Forum -:- Mon, Jan 31, 2000 at 10:54:36 (PST)

Deb -:- Part-time to start -:- Sun, Jan 30, 2000 at 08:27:16 (PST)
_
laurie -:- Re: Part-time to start -:- Thurs, Feb 24, 2000 at 19:46:00 (PST)
_ H.W. -:- Re: Part-time to start -:- Tues, Feb 01, 2000 at 08:09:44 (PST)

Trish -:- New member question -:- Wed, Jan 26, 2000 at 12:49:58 (PST)
_
Tricia -:- Re: New member question -:- Fri, Feb 04, 2000 at 11:13:40 (PST)
_ candy -:- Re: New member question -:- Thurs, Jan 27, 2000 at 07:57:16 (PST)

Jacob Basolt -:- careers as a chef? -:- Wed, Jan 26, 2000 at 11:38:49 (PST)
_
Vunay -:- Re: careers as a chef? -:- Thurs, Jan 27, 2000 at 19:56:50 (PST)
_ Miss Ruby -:- Re: careers as a chef? -:- Wed, Jan 26, 2000 at 20:13:25 (PST)

Billy -:- Where to get web pgs -:- Fri, Jan 21, 2000 at 09:38:04 (PST)
_
Dennis -:- Re: Where to get web pgs -:- Tues, Jan 25, 2000 at 09:06:59 (PST)
__ Billy -:- Re: Where to get web pgs -:- Tues, Jan 25, 2000 at 09:34:49 (PST)
_ GoldenGoose -:- Re: Where to get web pgs -:- Sun, Jan 23, 2000 at 12:39:44 (PST)
_ Chef Steph -:- Re: Where to get web pgs -:- Fri, Jan 21, 2000 at 21:58:41 (PST)

Stephanie -:- New -:- Wed, Jan 19, 2000 at 14:21:05 (PST)

Danielle -:- food processors -:- Tues, Jan 18, 2000 at 08:10:28 (PST)
_
Billy -:- Re: food processors -:- Thurs, Jan 20, 2000 at 20:45:23 (PST)
_ Steph -:- Re: food processors -:- Wed, Jan 19, 2000 at 23:02:02 (PST)
__ Jim Davis -:- Re: food processors -:- Sun, Jan 30, 2000 at 11:41:57 (PST)

Deanna Murphy -:- Financing -:- Fri, Jan 14, 2000 at 09:26:40 (PST)
_
Chef Leslie -:- Re: Financing -:- Fri, Jan 28, 2000 at 09:27:14 (PST)

Deanna Murphy -:- Demographics -:- Fri, Jan 14, 2000 at 09:24:05 (PST)
_
Ed -:- Re: Demographics -:- Tues, Feb 01, 2000 at 20:50:52 (PST)
__ Billy -:- Re: Demographics -:- Wed, Feb 02, 2000 at 20:26:18 (PST)
___ ede -:- Re: Demographics -:- Fri, Feb 18, 2000 at 20:27:51 (PST)
___ Laurie -:- Re: Demographics -:- Sat, Feb 05, 2000 at 06:56:32 (PST)

Deanna Murphy -:- Tag Along for the Day -:- Fri, Jan 14, 2000 at 09:21:13 (PST)

Kim -:- So much to think about -:- Fri, Jan 14, 2000 at 06:03:02 (PST)
_
candy -:- Re: So much to think about -:- Fri, Jan 14, 2000 at 07:48:09 (PST)

Penny -:- Uneducated -:- Thurs, Jan 13, 2000 at 11:34:15 (PST)
_
Candy -:- Re: Uneducated -:- Thurs, Jan 13, 2000 at 14:23:39 (PST)

Billy -:- Extra Income -:- Wed, Jan 12, 2000 at 21:49:27 (PST)
_
LaRue -:- Re: Extra Income -:- Fri, Jan 28, 2000 at 11:55:57 (PST)
_ Lori -:- Re: Extra Income -:- Tues, Jan 18, 2000 at 09:47:46 (PST)
__ Billy -:- Re: Extra Income -:- Thurs, Jan 20, 2000 at 20:35:02 (PST)
___ LaRue -:- Re: Extra Income -:- Fri, Jan 28, 2000 at 11:57:08 (PST)

Marci -:- Formal Training -:- Tues, Jan 11, 2000 at 09:32:04 (PST)
_
Candy -:- Re: Formal Training -:- Tues, Jan 11, 2000 at 11:44:21 (PST)

Scott -:- Catering -:- Mon, Jan 10, 2000 at 07:50:54 (PST)
_
Billy -:- Re: Catering -:- Tues, Jan 11, 2000 at 20:53:39 (PST)
_ chef on call -:- Re: Catering -:- Mon, Jan 10, 2000 at 21:16:47 (PST)
_ chef on call -:- Re: Catering -:- Mon, Jan 10, 2000 at 21:13:24 (PST)
_ Vunay -:- Re: Catering -:- Mon, Jan 10, 2000 at 17:33:14 (PST)
_ Chef Brian -:- Re: Catering -:- Mon, Jan 10, 2000 at 12:47:43 (PST)
_ Steph -:- Re: Catering -:- Mon, Jan 10, 2000 at 10:10:12 (PST)
__ Chef on Call -:- Re: Catering -:- Mon, Jan 10, 2000 at 17:21:17 (PST)

Patrick -:- Becoming a personal chef -:- Sat, Jan 08, 2000 at 08:02:49 (PST)
_
GoldenGoose -:- Re: Becoming a personal chef -:- Mon, Jan 10, 2000 at 05:41:44 (PST)
_ ANNA -:- Re: Becoming a personal chef -:- Sun, Jan 09, 2000 at 11:23:42 (PST)

Keith -:- Containers -:- Fri, Jan 07, 2000 at 06:18:06 (PST)
_
GoldenGoose -:- Re: Containers -:- Fri, Jan 07, 2000 at 06:51:35 (PST)
__ Keith -:- Re: Containers -:- Fri, Jan 07, 2000 at 22:03:04 (PST)

retracted -:- retracted -:- Wed, Jan 05, 2000 at 10:05:31 (PST)

Diane Spinner -:- Tag-along for a day -:- Tues, Jan 04, 2000 at 18:56:49 (PST)

Chef Terry -:- Happy New Year!! -:- Sat, Jan 01, 2000 at 08:29:52 (PST)

Laurie Smith -:- Accomplish -:- Fri, Dec 31, 1999 at 09:15:04 (PST)
_
Steph -:- Re: Accomplish -:- Sun, Jan 02, 2000 at 22:06:40 (PST)
__ Laurie -:- Re: Accomplish -:- Thurs, Jan 06, 2000 at 01:36:47 (PST)
___ Steph -:- Re: Accomplish -:- Thurs, Jan 06, 2000 at 07:53:23 (PST)

Maurita Plouff -:- Where's May - Oct 99? -:- Wed, Dec 29, 1999 at 09:16:05 (PST)
_
candy -:- Re: Where's May - Oct 99? -:- Wed, Dec 29, 1999 at 21:22:21 (PST)
__ Madamechef -:- Re: Where's May - Oct 99? -:- Tues, Jan 04, 2000 at 09:23:27 (PST)

Keith -:- Contracts -:- Tues, Dec 28, 1999 at 12:59:03 (PST)
_
GoldenGoose -:- Re: Contracts -:- Thurs, Dec 30, 1999 at 06:08:52 (PST)
_ candy -:- Re: Contracts -:- Wed, Dec 29, 1999 at 21:32:53 (PST)

joe'cook' -:- making ends meat -:- Fri, Dec 24, 1999 at 07:05:12 (PST)
_
Billy -:- Re: making ends meat -:- Fri, Dec 24, 1999 at 19:15:22 (PST)

steve -:- moderator -:- Thurs, Dec 23, 1999 at 19:07:29 (PST)
_
candy -:- Re: moderator -:- Thurs, Dec 23, 1999 at 19:48:14 (PST)
__ Billy -:- Re: moderator -:- Fri, Dec 24, 1999 at 04:09:01 (PST)
___ candy -:- Re: moderator -:- Fri, Dec 24, 1999 at 08:21:57 (PST)

Chef Terry -:- Merry Christmas -:- Wed, Dec 22, 1999 at 14:21:49 (PST)

Chef Rousseau -:- DC Summit Pictures -:- Mon, Dec 20, 1999 at 10:35:10 (PST)

Ragan M. -:- chef needed in Birmingham area! -:- Fri, Dec 17, 1999 at 11:53:17 (PST)

Tricia -:- Knife Sets -:- Thurs, Dec 16, 1999 at 13:20:51 (PST)
_
GoldenGoose -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 08:26:30 (PST)
__ Anne in NC -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 12:36:10 (PST)
___ Anne in NC -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 12:39:21 (PST)
_ Anne -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 05:28:07 (PST)
_ Anne -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 05:24:25 (PST)
_ Billy -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 19:48:41 (PST)
_ Chef Sharon -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 14:39:06 (PST)
__ Billy -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 19:34:19 (PST)
___ Chef Terry -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 20:35:47 (PST)

Billy -:- Thanks Candy! -:- Thurs, Dec 16, 1999 at 07:17:42 (PST)


Post New Message

Click Here for the APCI Open Discussion Forum ARCHIVES

BACK TO APCI Front Page



Copyright 1997,1998,1999,2000



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 board. Donna

Subject: Re: Member Forum Update?
From: Donna P
To: GoldenGoose
Date Posted: Fri, Feb 04, 2000 at 06:52:14 (PST)
Email Address: gprall@flash.net

Message:
I still can't get on either. Is anyone getting on the forum? I belong to the 30daygourmet message board. They use the same one as APCA, and there have been no problems there.

Subject: Re: Member Forum Update?
From: Candy
To: Donna P
Date Posted: Fri, Feb 04, 2000 at 08:57:40 (PST)
Email Address: chefcandy@personalchef.com

Message:
I still can't get on either. Is anyone getting on the forum? I belong to the 30daygourmet message board. They use the same one as APCA, and there have been no problems there.
---
Hi everyone - good and bad news, mostly good. We are in the process of purchasing our own license from UBB to keep our own boards on our own APCA Server...The Server our boards are on now is NOT the same Server used by 30Day Gourmet (unfortunately) and that's where the problem lies - with the Server used by the IBBoards folks who supplied us. We are working with the UBB folks daily on the conversion and expect to be back up (and fully protected) VERY SOON...thanks for your patience - we're in withdrawal, too since there is so much good stuff to tell everyone these days...Hope to see you on the MEMBER'S Forums VERY SOON! Candy

Subject: More Help
From: Rob
To: All
Date Posted: Tues, Feb 01, 2000 at 00:13:54 (PST)
Email Address: cuisine4you@hotmail.com

Message:
Hey Everyone!!!! Just let me say first...Happy New Year!! I am still in the process of joining, but it will be soon!!I just wanted to relay so info I gathered... This is definately in addition to any training 'stuff'provided by Candy and the Gang!!! I myself like to have all the 'Help'I can get!!lol Here are some web sites that some of us might find useful/helpful to our PC Business! http://www.sbaonline.sba.gov http://www.toolkit.cch.com These have lots of good stuff to enhance bussiness ownership,start up etc. Your Friend, Rob

Subject: Re: More Help
From: Candy
To: Rob
Date Posted: Tues, Feb 01, 2000 at 06:59:54 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hey Everyone!!!! Just let me say first...Happy New Year!! I am still in the process of joining, but it will be soon!!I just wanted to relay so info I gathered... This is definately in addition to any training 'stuff'provided by Candy and the Gang!!! I myself like to have all the 'Help'I can get!!lol Here are some web sites that some of us might find useful/helpful to our PC Business! http://www.sbaonline.sba.gov http://www.toolkit.cch.com These have lots of good stuff to enhance bussiness ownership,start up etc. Your Friend, Rob
---
Thanks, Rob! Isn't the Internet great? In addition to checking out the Small Business Admin website you supplied, folks may also want to check into the resources available to them through their local SBA Offices as well as the S.C.O.R.E. Office that is usually associated with the SBA (Service Corps Of Retired Executives). These folks are generous with their time and expertise and can be very very helpful to first time small business operators. Thanks again, Rob! Candy

Subject: Pricing
From: Jason
To: All
Date Posted: Mon, Jan 31, 2000 at 13:55:59 (PST)
Email Address: Bigchief44@mailcity.com

Message:
Hi, I just wanted to know does the manual contain information on pricing .I'm in the process of signing on and just trying to see if you provide this info. or if someone can help me out . Thanks in advance..

Subject: Re: Pricing
From: Jim Davis, thecooktoo
To: Jason
Date Posted: Mon, Jan 31, 2000 at 14:37:03 (PST)
Email Address: thecooktoo@aol.com

Message:
Jason I'm sure Candy will be responding to your message, but yes her training manual does include information and recommendations on how to establish your pricing program.

Subject: Re: Pricing
From: candy
To: Jim Davis, thecooktoo
Date Posted: Mon, Jan 31, 2000 at 16:01:58 (PST)
Email Address: chefcandy@personalchef.com

Message:
Jason I'm sure Candy will be responding to your message, but yes her training manual does include information and recommendations on how to establish your pricing program.
---
Thanks, Jim! Today was so busy with the M.S. Bike Ride project and 5 newspaper interviews I didn't have a chance to check into the Open Forum, so I apologize to Jason for my tardy reply - whew - what a fun day! The answer is yes, Jason, there is a pricing system for you to use as well as all of the other information necessary to start your Personal Chef business. When you are ready, you only need to call us on the 800 lines if you have any questions while you're getting set up. We're at 800 644-8389. Candy

Subject: Members Forum
From: MissRuby
To: All
Date Posted: Sun, Jan 30, 2000 at 16:28:56 (PST)
Email Address: savourthethyme@aol.com

Message:
Candy, Ive tried to get into the member forum today and was wondering if is my computer or was it down? Just curious! Ruby

Subject: Re: Members Forum
From: Candy
To: MissRuby
Date Posted: Mon, Jan 31, 2000 at 16:18:14 (PST)
Email Address: chefcandy@personalchef.com

Message:
Candy, Ive tried to get into the member forum today and was wondering if is my computer or was it down? Just curious! Ruby
---
Hi Ruby! The Member's Forum Host Server (which by the way we do not run) crashed and the UBB Software folks who own it are working furiously to get everything back up ASAP. We're just as frustrated as you chefs are, and are hoping it'll be fixed by the end of the day...Thanks for asking, Ruby! Candy

Subject: Re: Members Forum
From: Donna P
To: Candy
Date Posted: Wed, Feb 02, 2000 at 08:06:45 (PST)
Email Address: gprall@flash.net

Message:
It's Wednesday, Feb 02, and I still can't get on the member's forum. What's the deal? Donna

Subject: Re: Members Forum
From: Candy
To: Donna P
Date Posted: Wed, Feb 02, 2000 at 08:51:50 (PST)
Email Address: chefcandy@personalchef.com

Message:
It's Wednesday, Feb 02, and I still can't get on the member's forum. What's the deal? Donna
---
Hi Donna! Sorry about the Member's Forums right now - apparently thousands of people and accounts are having problems with IBB - their Host Server crashed on Friday and they haven't been able to get it back up yet (don't you just hate it when that happens? HA!)- Anyway, we're hearing from them that they are working furiously to fix it, but to avoid this happening again, we've decided to purchase the software outright and do the job ourselves...the UBB folks (who own everything) are working right now to convert everything over to us, but I guess TONS of accounts are making that same request so they're swamped...whew! That was a mouthful! Anyway, it's not something that we can fix here at APCA, the software folks have to do it - BIG BUMMER! Thanks for being in touch. Feel free to call me at 800 644-8389 if you have more questions. Hope everything in TX is going well for you. Candy

Subject: Re: Members Forum
From: Kelly Capowski
To: MissRuby
Date Posted: Sun, Jan 30, 2000 at 18:25:48 (PST)
Email Address: KellyCapow@aol.com

Message:
Ruby, I ve been having the same trouble. I can not get into the members forum, so at least you know its not your puter! Kelly

Subject: Re: Members Forum
From: MissRuby
To: Kelly Capowski
Date Posted: Sun, Jan 30, 2000 at 19:39:54 (PST)
Email Address: savourthethyme@aol.com

Message:
don't know what happened, I tried to post and it wouldn't post so hopefully you'll only see this post, Thanks for letting me know it's not my computer, makes me feel better!Thanks! Ruby

Subject: Re: Members Forum
From: chef dennis
To: MissRuby
Date Posted: Mon, Jan 31, 2000 at 10:54:36 (PST)
Email Address: nosko@javanet.com

Message:
We have been trying since last night and have had the same problem. I thought it was our computer, as well, so for that part I am relieved but am still wondering what is up. Thanks and let's hope it is up again SOON!!!!! Christine A Fresh Endeavor

Subject: Part-time to start
From: Deb
To: All
Date Posted: Sun, Jan 30, 2000 at 08:27:16 (PST)
Email Address: debhay@mindspring.com

Message:
I am very interested in starting a personal chef business. To start I know I will have to continue to work full-time. Is it possible to do this business by working on weekends or weekday evenings? In other words, are clients open to having you in their homes on weekends or late evenings when they are likely to be at home?

Subject: Re: Part-time to start
From: laurie
To: Deb
Date Posted: Thurs, Feb 24, 2000 at 19:46:00 (PST)
Email Address: ljp828@aol.com

Message:
I have the same questions! I wonder if anyone out there can give us some good advice about starting on a part-time basis & what their experiences have been. Thank you!

Subject: Re: Part-time to start
From: H.W.
To: Deb
Date Posted: Tues, Feb 01, 2000 at 08:09:44 (PST)
Email Address: H.W@hw.com

Message:
I am very interested in starting a personal chef business. To start I know I will have to continue to work full-time. Is it possible to do this business by working on weekends or weekday evenings? In other words, are clients open to having you in their homes on weekends or late evenings when they are likely to be at home?
---

Subject: New member question
From: Trish
To: Candy
Date Posted: Wed, Jan 26, 2000 at 12:49:58 (PST)
Email Address: tszprejda@inprise.com

Message:
Hi Candy, Question for you - I joined in late December and I have not received my membership forum information. Will you be sending me a password via e-mail ? I have been super busy so, I haven't really had time, to even be on the forum but, it would be nice to have. I also had another totally un-related question - I watched a portion of the video and noticed that it looked like you had already chopped the vegetables before you headed to the clients site. Anyway, it seems like the more prepared you are, the more time you would save preparing meals at the clients home. My question is- I thought it was illegal to prepare anything in our own kitchens ? and when I watched the video, I was confused by this. How much prep are we allowed to do in our own kitchen ? Also - the video was great ! It really helped me to visualize myself in the role and made me feel more relaxed about the whole client one on one interview process. Thanks for the support ! Tricia

Subject: Re: New member question
From: Tricia
To: Candy
Date Posted: Fri, Feb 04, 2000 at 11:13:40 (PST)
Email Address: tszprejda@inprise.com

Message:
Hi Candy, I just read your message ! The only reason why I asked that - is because I was thinking to myself 'that could really save me some time' but, that's ok - once I get in the cooking mode I usually don't like to stop so, I guess it's for the better anyway. You seem very organized so, I am honored that I caught you this one and only time. You made me laugh today -Thanks I needed that smile ;o) !!! Trish 'Happy Friday Everybody' !!!!

Subject: Re: New member question
From: candy
To: Trish
Date Posted: Thurs, Jan 27, 2000 at 07:57:16 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hi Candy, Question for you - I joined in late December and I have not received my membership forum information. Will you be sending me a password via e-mail ? I have been super busy so, I haven't really had time, to even be on the forum but, it would be nice to have. I also had another totally un-related question - I watched a portion of the video and noticed that it looked like you had already chopped the vegetables before you headed to the clients site. Anyway, it seems like the more prepared you are, the more time you would save preparing meals at the clients home. My question is- I thought it was illegal to prepare anything in our own kitchens ? and when I watched the video, I was confused by this. How much prep are we allowed to do in our own kitchen ? Also - the video was great ! It really helped me to visualize myself in the role and made me feel more relaxed about the whole client one on one interview process. Thanks for the support ! Tricia
---
Hi Tricia! How nice to hear from you, and how wonderful that you've been busy! The instructions for registration for the Member's Forums is in the front flap of your Training Manual, but just in case, I'm going to e-mail you another copy this morning. As soon as you have completed the registration process we can grant you access and you'll be all set. As far as the video is concerned, you are right, you should be doing all of your work in your client's kitchen, and the glitch you noticed in the video is just that - a glitch - it'll be fixed in the upcoming version. but thanks for being so sharp - you're the first person in 5 years to notice it - can you believe that? I love it! perhaps there should be some kind of reward...maybe I'll send you the new one when it's ready for edit to make sure it's ready to duplicate. You can be our content editor! Thanks so much for your nice words, and the fact that you really did get the point of the video - we made it so that people could do just what you mentioned - visualize themselves in the 'Potential Client' meeting process and also in the process of being a Personal Chef. Talk to you soon, Tricia!

Subject: careers as a chef?
From: Jacob Basolt
To: All
Date Posted: Wed, Jan 26, 2000 at 11:38:49 (PST)
Email Address: jimbetthomas@cleanweb.net

Message:
I am 14 yrs old and want to be a chef. I am trying to write a report for school on that as a career. Where can i find information about being a chef, like educational requirements, salary expectation, all the who, what, where, how and whys of 'life as a chef' :) thanks P.s. I really want to be a dessert chef!

Subject: Re: careers as a chef?
From: Vunay
To: Jacob Basolt
Date Posted: Thurs, Jan 27, 2000 at 19:56:50 (PST)
Email Address: vunaycooks@aol.com

Message:
Jacob, this site may give you a general idea of salaries for various culinary positions: www.starchefs.com click onto jobfinder to see job postings/salaries. Also, this site has a 'sweet spot' section that may appeal to your pastry & baking aspirations! Hope this helps, Vunay

Subject: Re: careers as a chef?
From: Miss Ruby
To: Jacob Basolt
Date Posted: Wed, Jan 26, 2000 at 20:13:25 (PST)
Email Address: savourthethyme@aol.com

Message:
Check out http://webfoodpros.com/discus/ This is a great site in my opinion and if you post a question, and especially as a young person, and tell them it's a class assignment,they will help you a lot!

Subject: Where to get web pgs
From: Billy
To: All
Date Posted: Fri, Jan 21, 2000 at 09:38:04 (PST)
Email Address: chefbba@gulftel.com

Message:
I have noticed that you guys who have we pages have nice oes! Where would I go to get one, who would maintain it, and how much is set up fees & monthly rates? Any help would be appreciated!! I am still new to the web. Thanks in advance, Billy

Subject: Re: Where to get web pgs
From: Dennis
To: Billy
Date Posted: Tues, Jan 25, 2000 at 09:06:59 (PST)
Email Address: webmaster@personalchef.com

Message:
I found the following thread on a discussion forum about Web authoring that could be of value to those who want to have their own domains and web site for multiple pages: Another free web server is http://free.sully.net/ They give you 7.5MB but you have to put an ad banner in and need to get ten different clicks from it every two months to keep the site up. It has a BBS and pop email that go with it. If your looking to buy some web space and have it personalized with your name try http://mailbank.com You get email and 5 MB of web space for $30 a year plus a one time charge of $20. YOU can also type your last name .com and see if your name is available to get web space. Okay, after you are fairly comfortable with html go to http://free.prohosting.com/ and sign up for an account. They'll give you 15 megs and NO ads for NO cost. http://i.am/the_eternity/ Only drawback is that they don't have those 'editors' like on angelfire and geocities; you have to upload them yourself. In other words, you write them in notepad or whatever and upload them to your directory and there you have it. You're also allowed to use cgi...just wanted to let everyone know about Prohosting. I love them and I really canNOT stand the pages with all the popups. There are dozens of places where you can get your own free web page. Here are some of the more popular ones: http://www.angelfire.com http://www.homestead.com http://www.homepage.com http://www.geocities.com There are MANY more, but these were the ones that I know off of the top of my head. Most (if not all) places that offer FREE web space make you put their banner on their site and don't allow you to put any other sites profit-making banners on them. But they are FREE. You don't pay, and you don't gain. If you REALLY want to make your own web page without one of these providers, then you can pay for one and change it to your hearts desire (I personaly don't know how to get one). I suggest that you search around and see whats best for you. Good luck. P.S.: If you want to learn how to program and not just use the online 'wizards' that most places provide, check out http://www.htmlgoodies.com if you haven't already. --Posted from EarthWeb Discussions. http://discussions.earthweb.com www.personalchef.com/pclinks.htm

Subject: Re: Where to get web pgs
From: Billy
To: Dennis
Date Posted: Tues, Jan 25, 2000 at 09:34:49 (PST)
Email Address: chefbba@gulftel.com

Message:
Thanks for sll the great information! Billy

Subject: Re: Where to get web pgs
From: GoldenGoose
To: Billy
Date Posted: Sun, Jan 23, 2000 at 12:39:44 (PST)
Email Address: Timmere@cais.net

Message:
If you join APCA, you get a web page automatically (okay, once you fill out the form!) I think the other association has a similar arrangement. Your ISP might also have web space for you -- although that one you'll have to create on your own, probably. If you want your own domain, you can use a service such as HostPro, which will register your domain, plus has a menu of services. It seems like everyone knows someone who will set up a web-site these days, so you may just want to ask around -- you may be able to trade cheffing services for web-page work -- which is what my brother and I are trading. If you really like a web-site in particular, send an e-mail to that chef in particular -- if it was a barter deal, they may be especially glad to be able to refer you as a potential client. Although, some of the chefs on-line are pretty darn clever and have done their own... Meredith Whisk for Hire

Subject: Re: Where to get web pgs
From: Chef Steph
To: Billy
Date Posted: Fri, Jan 21, 2000 at 21:58:41 (PST)
Email Address: steph@lemongrasspcs.com

Message:
I have noticed that you guys who have we pages have nice oes! Where would I go to get one, who would maintain it, and how much is set up fees & monthly rates? Any help would be appreciated!! I am still new to the web. Thanks in advance, Billy
---
Hi Billy. I just launched my web site yesterday, it was designed and being hosted by a very good friend of mine. Her company's URL is www.urlexpress.com Wouldn't hurt to shop around.

Subject: New
From: Stephanie
To: All
Date Posted: Wed, Jan 19, 2000 at 14:21:05 (PST)
Email Address: swknobel@earthlink.net

Message:
I'm so excited to find this discussion group. I have not started yet and am not even sure I will, but I have been researching doing this for about a month. I'm so happy to find so much useful information on the internet and at this site in particular. Hope to read a lot of good ideas.

Subject: food processors
From: Danielle
To: All
Date Posted: Tues, Jan 18, 2000 at 08:10:28 (PST)
Email Address: mdfdrf@primenet.com

Message:
I just ordered my PC training kit over the weekend and expect to get it by the end of the week. I am really looking forward to getting started. One question I have is about food processors. I've been practicing on my family for several months now and find that cutting massive quantities of onions is quite a tearful job. And grating cheese can be tedious as well. Can anyone reccomend a good food processor? I've looked around at what's available and I've seen one's that are real cheap ($35) to the mother lode Kitchen Aide ($200). What brand is reliable and what size is good for this business? Thanks for your help. Danielle

Subject: Re: food processors
From: Billy
To: Danielle
Date Posted: Thurs, Jan 20, 2000 at 20:45:23 (PST)
Email Address: chefbba@gulftel.com

Message:
Danielle, Hello, I had great luck with a cuisinart DLC-X Plus. It lasted a long time!! Mine was about $700.00 though. I was able to use it at the restaurant also, it held up to 3 yrs in the restaurant and did not seem to bother it. The one I recomend is a Pro Classic Cuisinart, about $149.00. It's a 7 cup capsity. They have a mini prep for hebs, garlic, coffee, and so forth, I have one of those also, works great. You will want to look on the web for good buys i paid about 100 - 150 to much for mine. Also if there are Flea markets in your area check there. I found a brand new Kitchen Aid Mixer for $20.00. Worked wonderfully. Billy

Subject: Re: food processors
From: Steph
To: Danielle
Date Posted: Wed, Jan 19, 2000 at 23:02:02 (PST)
Email Address: stephani@execpc.com

Message:
Danielle, Welcome! I love my Black & Decker Mini Chopper ($16). I use it most for garlic, onion and chopping nuts. I bought a full size food processor ( $35) from B&D, too. I hate it. The adapter arm for the grating blade was difficult to align properly and wore out the first time I used it. I have never taken my full size processor along to cook for a client. Knives, hand mixers and a salad shooter ($19 regular, $34 pro) are just as quick and much more transportable. I'm looking foward to seeing what people reccommend. I'm in need of a good full-size food processor, too. -Steph

Subject: Re: food processors
From: Jim Davis
To: Steph
Date Posted: Sun, Jan 30, 2000 at 11:41:57 (PST)
Email Address: thecooktoo@aol.com

Message:
Danielle, Welcome! I love my Black & Decker Mini Chopper ($16). I use it most for garlic, onion and chopping nuts. I bought a full size food processor ( $35) from B&D, too. I hate it. The adapter arm for the grating blade was difficult to align properly and wore out the first time I used it. I have never taken my full size processor along to cook for a client. Knives, hand mixers and a salad shooter ($19 regular, $34 pro) are just as quick and much more transportable. I'm looking foward to seeing what people reccommend. I'm in need of a good full-size food processor, too. -Steph
---
Hi Folks - Been out of town and just saw your discussion on Food Processors. I have a Black and Decker Kitchen Tools Food Processor. This is the new B&D Line of professional kitchen appliances. I absolutely love it. Comes complete with a mini-chopper for small jobs and 7 different discs and choppers. Sells for over $300 but I bought mine at a department store for 1/2 price during a sale and then had an additional coupon for some more savings. Spent like $100 and boy is it a doozy. Cannot recommend it highly enough. I do understand that the regular B&D line is not that great but boy the Kitchen Tools are great.

Subject: Financing
From: Deanna Murphy
To: All
Date Posted: Fri, Jan 14, 2000 at 09:26:40 (PST)
Email Address: sunde@iol25.com

Message:
Hi again everyone: Did anyone have to finance the start-up of their business through a finacial institution. I've been reading up on business plans and how you can use them to get financing to start your business. I read that in the start up package that the APCI offers, it shows you how to do your business plan. Did anyone actually do this to present to a financial instituion? Any information in this area is greatly appreciated. Deanna

Subject: Re: Financing
From: Chef Leslie
To: Deanna Murphy
Date Posted: Fri, Jan 28, 2000 at 09:27:14 (PST)
Email Address: lzotti@us.grundfos.com

Message:
I'd like to know this too, because I went to a bank and they told me they don't give financing for food businesses.

Subject: Demographics
From: Deanna Murphy
To: All
Date Posted: Fri, Jan 14, 2000 at 09:24:05 (PST)
Email Address: sunde@iol25.com

Message:
Hi again everyone: I'm interested in what the demographics/needs are for my area. Did anyone do any marketing research in there area before they actually took the 'plunge'? If so, what techniques did you use and which ones ended being the most effective for you? Any information you have in this area is greatly appreciated. Deanna

Subject: Re: Demographics
From: Ed
To: Deanna Murphy
Date Posted: Tues, Feb 01, 2000 at 20:50:52 (PST)
Email Address: edericks@dnai.com

Message:
Hi again everyone: I'm interested in what the demographics/needs are for my area. Did anyone do any marketing research in there area before they actually took the 'plunge'? If so, what techniques did you use and which ones ended being the most effective for you? Any information you have in this area is greatly appreciated. Deanna
---
Just looking through the messages, as I'm thinking of taking the plunge into the personal chef business. I happen to do market research for a living right now and can point you to some free / low cost sources of data and can give you some ideas of how to do your own research cheaply. Send an e-mail if you'd would like some info.

Subject: Re: Demographics
From: Billy
To: Ed
Date Posted: Wed, Feb 02, 2000 at 20:26:18 (PST)
Email Address: chefbba@gulftel.com

Message:
Hi again everyone: I'm interested in what the demographics/needs are for my area. Did anyone do any marketing research in there area before they actually took the 'plunge'? If so, what techniques did you use and which ones ended being the most effective for you? Any information you have in this area is greatly appreciated. Deanna
---
Just looking through the messages, as I'm thinking of taking the plunge into the personal chef business. I happen to do market research for a living right now and can point you to some free / low cost sources of data and can give you some ideas of how to do your own research cheaply. Send an e-mail if you'd would like some info.
---
Ed, If you could send some information about marketing to me that would be great. I saw your message on the forum. I am starting a personal chef biz, with the addition to catering, dinner parties, and in home cooking classes. I have worked in restaurants for years, but only in the kitchen. Any help would be appreciated. Billy chefbba@gulftel.com

Subject: Re: Demographics
From: ede
To: Billy
Date Posted: Fri, Feb 18, 2000 at 20:27:51 (PST)
Email Address: edericks@edwardskitchen.com

Message:
Hi Billy -- Sorry for not responding sooner, but I heven't been to the site in a few weeks. If you send me an e-mail with some details about the types of things you want to find out about I can give you some ideas of how to go about getting the answers. -- Ed

Subject: Re: Demographics
From: Laurie
To: Billy
Date Posted: Sat, Feb 05, 2000 at 06:56:32 (PST)
Email Address: LLachman@MSN.COM

Message:
Hi again everyone: I'm interested in what the demographics/needs are for my area. Did anyone do any marketing research in there area before they actually took the 'plunge'? If so, what techniques did you use and which ones ended being the most effective for you? Any information you have in this area is greatly appreciated. Deanna
---
Just looking through the messages, as I'm thinking of taking the plunge into the personal chef business. I happen to do market research for a living right now and can point you to some free / low cost sources of data and can give you some ideas of how to do your own research cheaply. Send an e-mail if you'd would like some info.
---
Ed, If you could send some information about marketing to me that would be great. I saw your message on the forum. I am starting a personal chef biz, with the addition to catering, dinner parties, and in home cooking classes. I have worked in restaurants for years, but only in the kitchen. Any help would be appreciated. Billy chefbba@gulftel.com
---
Hi Billy, I'm currently in a marketing program and will be starting my PCS in a few months. I am not having much luck with getting info on Personal Chef Services and how they advertize. I am also working on a AD campian for my business as my class project, any idea's?? Thanks!! Laurie

Subject: Tag Along for the Day
From: Deanna Murphy
To: All
Date Posted: Fri, Jan 14, 2000 at 09:21:13 (PST)
Email Address: sunde@iol25.com

Message:
Hi Everyone: I have been thinking about this business for over a year now. I periodically check the forum to see what new information I can get. I've also been communicating with Candy off and on over the year. I tried several months ago to tag along with a pc in my area, but she was too busy. That's good in a way, for her, that she's that busy. But not so good for me. If there are any other pc(s) in the Sacramento/San Francisco area that I could tag along with for the day, please contact me. I think I'm pretty much ready to make my move. Just have to figure out how to finance the whole thing. Thanks so much for your time. Deanna

Subject: So much to think about
From: Kim
To: All
Date Posted: Fri, Jan 14, 2000 at 06:03:02 (PST)
Email Address: kimjfed6@execpc.com

Message:
Hi all, I'm so excited I couldn't sleep last night. I've thought about doing something like this for a long time. Everyone says I'm a great cook, and I Love it! I've been reading the Q&A & I've got a few myself. I can cook most anything, but don't consider myself a fancy or gourmet cook, do clients want gourmet? I also don't know much about packaging and freezing . What if a customer needs a special diet & I'm not used to cooking that way? What if you have a disaster? Do most pc price w or wo groceries? I'm sure I'm getting a little ahead of myself, are all of these questions answered if the training materials? I also found USPCA , there training seems to be a little more expensive. I need my start up costs to be as low as possible, but want good training and support. Please help my head from spinning. Thanks So much, Kim

Subject: Re: So much to think about
From: candy
To: Kim
Date Posted: Fri, Jan 14, 2000 at 07:48:09 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hi all, I'm so excited I couldn't sleep last night. I've thought about doing something like this for a long time. Everyone says I'm a great cook, and I Love it! I've been reading the Q&A & I've got a few myself. I can cook most anything, but don't consider myself a fancy or gourmet cook, do clients want gourmet? I also don't know much about packaging and freezing . What if a customer needs a special diet & I'm not used to cooking that way? What if you have a disaster? Do most pc price w or wo groceries? I'm sure I'm getting a little ahead of myself, are all of these questions answered if the training materials? I also found USPCA , there training seems to be a little more expensive. I need my start up costs to be as low as possible, but want good training and support. Please help my head from spinning. Thanks So much, Kim
---
Hello, Kim. We're glad you've been enjoying the Open Forum, and glad you asked your questions. As we've mentioned before, the Personal Chef industry is made up of a diverse group of people who supply many levels of service for clients who are as different as can be. There are Personal Chefs out there who prepare everything from 'home cooking' to 4-Star fare, depending on what their clients want, so the type of client you choose will usually determine the type of meals you prepare. We have personal chefs cooking in gated estates, and personal chefs who are cooking in their own neighborhoods. It's a big world, ands everyone eats, so, you get to select the type of client you want, and develop the 'service' you wish to offer them. Your other question is correct, pricing advice and systems are contained in the training materials of both groups, and the best way to decide which direction to go is to do your research, read the archives contained here to get some background, and continue to ask questions of both groups until you are comfortable with your decision. Best wishes for your success as a Personal Chef! Candy

Subject: Uneducated
From: Penny
To: All
Date Posted: Thurs, Jan 13, 2000 at 11:34:15 (PST)
Email Address: pennyjb@gte.net

Message:
I've been thinking about starting my own personal chef business for over a year now. I have absolutely no formal education in this field except what I received from my mom, her mom, and my experiments! I am wondering if I am marketable without the education?

Subject: Re: Uneducated
From: Candy
To: Penny
Date Posted: Thurs, Jan 13, 2000 at 14:23:39 (PST)
Email Address: chefcandy@personalchef.com

Message:
I've been thinking about starting my own personal chef business for over a year now. I have absolutely no formal education in this field except what I received from my mom, her mom, and my experiments! I am wondering if I am marketable without the education?
---
Hi, Penny! If your Grandmother and Mother taught you, you are not completely 'uneducated', you're just not Culinary School trained. Lots of your neighbors and friends have probably been the lucky recipients of your talents and told you that you should be cooking for clients, and they're right. There are clients out there who want dellcious meals that have been prepared from fresh ingredients to their particular tastes, and there's no reason why you shouldn't be supplying that service. You don't necessarily need to pursue clients who are looking for more complex fare on a regular basis - I like to prepare simple, comforting, healthy meals because that's what my family enjoys as well, and on occasion prepare something more complex on request. there's a Personal Chef out there for every client's needs - don't ever be afraid to pursue your dreams! Candy

Subject: Extra Income
From: Billy
To: All
Date Posted: Wed, Jan 12, 2000 at 21:49:27 (PST)
Email Address: chefbba@gulftel.com

Message:
I am not for sure if any baody out there has though of doing this but I also do ALL consumable shopping for folks. Any thing from Adidas sneakers to Zenith Tv's and just about everything in between. My wife and I started an internet based Comsumer Product Distributing Company a couple years ago when I almost lost my foot and was never to beable to cook again, thank goodness neither happened. If anyone is interested in the concept email me back at chefbba@gulftel.com and I'll send you some info. it is a VERY good source of income and goes right along with the personal chef biz by provideing time pressed people more time back. Billy

Subject: Re: Extra Income
From: LaRue
To: Billy
Date Posted: Fri, Jan 28, 2000 at 11:55:57 (PST)
Email Address: CheflaRue@Aol.Com

Message:

Subject: Re: Extra Income
From: Lori
To: Billy
Date Posted: Tues, Jan 18, 2000 at 09:47:46 (PST)
Email Address: lwulf@bctonline.com

Message:
I would like to learn more. I am looking for a source of income. I really don't want to return to the 9-5 grind. Any info you have would help thank you. Lori

Subject: Re: Extra Income
From: Billy
To: Lori
Date Posted: Thurs, Jan 20, 2000 at 20:35:02 (PST)
Email Address: chefbba@gulftel.com

Message:
I would like to learn more. I am looking for a source of income. I really don't want to return to the 9-5 grind. Any info you have would help thank you. Lori
---
Lori, I am very excited about this concept and it goes hand in hand with personal chef work in the service industry. I own a web based busines that is a virtual mall. I set clients up whee they can order anything and everything they may need for home, business, or recreation. If you will send me your adreess and email adress I will get you more in depth info. Thanks, Billy

Subject: Re: Extra Income
From: LaRue
To: Billy
Date Posted: Fri, Jan 28, 2000 at 11:57:08 (PST)
Email Address: Cheflarue@Aol.com

Message:

Subject: Formal Training
From: Marci
To: All
Date Posted: Tues, Jan 11, 2000 at 09:32:04 (PST)
Email Address: msaunders@handexmail.com

Message:
Hi. I was wondering how successful you can be without professional culinary training. I love to cook and occassionally take community culinary classes, but I have no degree. Do clients ever ask for credentials? I am planning on joining the APCA in the near future and was just wondering how important an education is? Thanks.

Subject: Re: Formal Training
From: Candy
To: Marci
Date Posted: Tues, Jan 11, 2000 at 11:44:21 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hi. I was wondering how successful you can be without professional culinary training. I love to cook and occassionally take community culinary classes, but I have no degree. Do clients ever ask for credentials? I am planning on joining the APCA in the near future and was just wondering how important an education is? Thanks.
---
Hello! Thanks for your question, and also for your nice message. One of the wonderful things about this industry is that it can be operated on several levels. We have a diverse membership - culinary school graduates, professional chefs, and self-taught, passionate home cooks as well. That's a good thing, because our clients are an equally diverse group - some want vegetable towers, and some want 'home cooking', and there's a personal chef out there for every request. Never sell your passion for cooking short - it's a gift, and it's how you show up in the world! Candy!

Subject: Catering
From: Scott
To: All
Date Posted: Mon, Jan 10, 2000 at 07:50:54 (PST)
Email Address: solszewski@yspn.org

Message:
I apologize in advance if this is the wrong forum, but...I am interested in starting a catering business. My girlfriend and I are currently catering small parties (>50) and would like information of how to expand, developing a business plan, pricing, advertising, FORUMS SIMILAR TO THIS, etc. Any information anyone has would be extremely helpful. Again, sorry if this is not appropriate for this forum. Scott

Subject: Re: Catering
From: Billy
To: Scott
Date Posted: Tues, Jan 11, 2000 at 20:53:39 (PST)
Email Address: chefbba@gulftel.com

Message:
I apologize in advance if this is the wrong forum, but...I am interested in starting a catering business. My girlfriend and I are currently catering small parties (>50) and would like information of how to expand, developing a business plan, pricing, advertising, FORUMS SIMILAR TO THIS, etc. Any information anyone has would be extremely helpful. Again, sorry if this is not appropriate for this forum. Scott
---
Scott, I know how you feel! I myself have been expanding and building my catering company over the past three years. I started out just doing little parties of 25 or so people, usally in there home for dinner parties. now I'm bidding on parties of up to 350, one next month. I have several parties of 150 - 200 lined up in feb. USE your local library, it valuable! Ask for advice, of course from people who are where you want to be!!! I would love to be able to help if you would like to send any specific questions. chefbba@gulftel.com Best of luck Billy

Subject: Re: Catering
From: chef on call
To: Scott
Date Posted: Mon, Jan 10, 2000 at 21:16:47 (PST)
Email Address: kehaler57@yahoo.com

Message:
Hi Scott, I see you made it to the bulliten boards with a post on the Nace Forum. Congratulations, you made it, be patient, sometimes it takes awhile to get a reply. Good Luck, Kari (Chef on CAll)

Subject: Re: Catering
From: chef on call
To: Scott
Date Posted: Mon, Jan 10, 2000 at 21:13:24 (PST)
Email Address: kehaler57@yahoo.com

Message:

Subject: Re: Catering
From: Vunay
To: Scott
Date Posted: Mon, Jan 10, 2000 at 17:33:14 (PST)
Email Address: vunaycooks@aol.com

Message:
Scott, check out www.webfoodpros.com Click on Caterers Corner forum! Good Luck! Vunay

Subject: Re: Catering
From: Chef Brian
To: Scott
Date Posted: Mon, Jan 10, 2000 at 12:47:43 (PST)
Email Address: icook4utoo@yahoo.com

Message:
Scott... Best book I have ever found on catering and us PC can use it also is The Complete OFF-PREMISE CATERER by Judy Serra Lieberman. A real good book full of resipes and get started material. Take a look it will answers alot of questions, you never though to ask yourself. Chef Brian

Subject: Re: Catering
From: Steph
To: Scott
Date Posted: Mon, Jan 10, 2000 at 10:10:12 (PST)
Email Address: stephani@execpc.com

Message:
Scott, When I was looking for information on being a personal chef I ran across a book titled, 'How to Start a Home-based Catering Business, 2nd Edition', by Denise Vivaldo. After checking it out from the library several times, I was surprised to find it at Half-Price Books. It contains all the topics you listed and more. -Steph PS I never did find any books specifically about being a personal chef. The APCA Training Materials contained the best (and the most!) informartion I've ever found on the subject. At Home Personal Chef Services www.execpc.com/~stephani

Subject: Re: Catering
From: Chef on Call
To: Steph
Date Posted: Mon, Jan 10, 2000 at 17:21:17 (PST)
Email Address: kehaler57@yahoo.com

Message:
Scott, This web site is under my favorites. http://www.nace.net/master_http://personalchef.com/index.htm This is the national association for catering executives. Hope this helps. Kari Haler Chef on Call

Subject: Becoming a personal chef
From: Patrick
To: All
Date Posted: Sat, Jan 08, 2000 at 08:02:49 (PST)
Email Address: BryannasTable@cs.com

Message:
Hi everyone, I am new to the personal chef business, and just found this website. Actually, I've spent almost 18 years in the restaurant business and have held every job in the back of the house from dishwasher to most recently head chef. I have just married and moved to NY city and have decided to start my own catering/personal chef business. I have done a few small parties (they were very successful, I think) on the catering end, but would love to suppliment my time during the week and income becoming a personal chef. Does anyone have ideas on how to get started, get clients, advertise? Thanks in advance for you help and ideas! Also, how do you become a member of this forum? Patrick Bryanna's Table catering

Subject: Re: Becoming a personal chef
From: GoldenGoose
To: Patrick
Date Posted: Mon, Jan 10, 2000 at 05:41:44 (PST)
Email Address: Timmere@cais.net

Message:
Welcome Patrick! Joining the APCA will get you into the member's forum -- which is chockfull of Q&A and resources on those issues, as well as some you may not have even thought of yet. In the meantime, be sure to check out the open forum archives -- by the time I read through all of those, I felt I had a good idea of what personal cheffing was all about. The training package helped build a framework for me and gave me templates. But the member bulletin boards have been worth the price of admission alone. You can also check out New York area personal chefs throught the 'find a personal chef' section -- you can see what they offer and maybe even hook up with some of them, to trade ideas/resources, or just ask questions. Since this is a fairly new profession, I'm finding that people aren't regarding each other as competitors, but as colleagues -- time tends to be the limiting factor as to how much we can help each other. Good luck -- and hope to see you around Meredith Whisk For Hire

Subject: Re: Becoming a personal chef
From: ANNA
To: Patrick
Date Posted: Sun, Jan 09, 2000 at 11:23:42 (PST)
Email Address: LEQUITA_AND_ASHLEY@MSN.CON

Message:
Hi everyone, I am new to the personal chef business, and just found this website. Actually, I've spent almost 18 years in the restaurant business and have held every job in the back of the house from dishwasher to most recently head chef. I have just married and moved to NY city and have decided to start my own catering/personal chef business. I have done a few small parties (they were very successful, I think) on the catering end, but would love to suppliment my time during the week and income becoming a personal chef. Does anyone have ideas on how to get started, get clients, advertise? Thanks in advance for you help and ideas! Also, how do you become a member of this forum? Patrick Bryanna's Table catering
---

Subject: Containers
From: Keith
To: All
Date Posted: Fri, Jan 07, 2000 at 06:18:06 (PST)
Email Address: Keith_armstrong@hotmail.com

Message:
Hi all, I know I've asked before about what types of containers you all use; and I got some great ideas. However, I'm curious about what types of arrangements are made to pick up used containers. Both from 'steady' customers, as well as from one time clients. Do you charge a small usage fee for containers? Do you use all disposable containers? any info is greatly appreciated~as always. Thanks, Keith

Subject: Re: Containers
From: GoldenGoose
To: Keith
Date Posted: Fri, Jan 07, 2000 at 06:51:35 (PST)
Email Address: Timmere@cais.net

Message:
No quick simple answer here, Keith! It seems that many of us charge a one-time container fee, ranging from $40 to $60, for containers that the customer cleans and leaves for us to re-use. (Because you're cooking in their home, the containers are waiting for you. If you have use of a commercial kitchen, you probably want to get 2 "visits" worth, so that as you deliver in one set, you can pick up last "visits" batch.) Some chefs assign the containers to a household, others put their biz name on them and move them around as needed. (But all probably carry back-up extra containers out in the vehicle.) Some consider those containers property of their business, some consider them property of the customer. Some, who use the fee plus grocery system of billing, either charge the set-up fee, or not, then add container purchases to the customer's grocery bill. Some don't charge at all and build it into the food cost (seems to be the case when disposable containers are used.) Some charge a one-time fee, call it a consulting fee which includes their time for client assessment and container purchase. This could be a good tactic if you're worried about investing assessment/menu planning time in a customer who'll only use you once. Some charge or don't charge the fee, but use disposables for the first service/few services until they really figure out what the customer's preferences are in terms of re-heating and/or commitment to regular service. As far as fee, who the containers belong to, etc., you have to choose what you're comfortable with -- be your own customer for a minute, ask family and friends how they'd react to the different options. Decide whether you'd like to simplify by using certain containers, depending on whether they're microwave, oven or stove-top-using customers, or play things by ear and use whatever works for a given customer. Remember (as the old hands say) it's your business, not a franchise -- you can do whatever makes you and your customers happy! Meredith E. Whisk For Hire

Subject: Re: Containers
From: Keith
To: GoldenGoose
Date Posted: Fri, Jan 07, 2000 at 22:03:04 (PST)
Email Address: Keith_armstrong@hotmail.com

Message:
Thankyou Merideth; for Some great ideas! Happy cheffing ~K~

Subject: retracted
From: retracted
To: all
Date Posted: Wed, Jan 05, 2000 at 10:05:31 (PST)
Email Address: retracted.com

Message:

Subject: Tag-along for a day
From: Diane Spinner
To: All
Date Posted: Tues, Jan 04, 2000 at 18:56:49 (PST)
Email Address: tspinner1@cs.com

Message:
I am looking for someone who is currently working as a personal chef in Minnesota or Western Wisonsin. I have started my own personal chef business in Southeastern MN and would like to tag along for a day with you. Will travel, hope to hear from someone soon. Thanks.

Subject: Happy New Year!!
From: Chef Terry
To: All
Date Posted: Sat, Jan 01, 2000 at 08:29:52 (PST)
Email Address: chefbynite@home.com

Message:
I would just like to take this opportunity to wish all of you Posters & Lurkers a Happy and Prosperous New Year, May this be the best ever!!! Your Friend In Toronto Terry

Subject: Accomplish
From: Laurie Smith
To: All
Date Posted: Fri, Dec 31, 1999 at 09:15:04 (PST)
Email Address: cosycornercafe@yahoo.com

Message:
I happened upon info about personal cheffing one day a few months ago, while doing a search. I am currently a chef at a Ford Plant. I very much want to be a personal chef. The fact that I am a single mom constricts me financially. How can I begin my personal chef business and still maintain an income? I read info on microwave cooking, but don't believe that would be enough. Can anyone, please tell me how l can feasibly accomplish this? Thank you, for your time. Chef Laurie

Subject: Re: Accomplish
From: Steph
To: Laurie Smith
Date Posted: Sun, Jan 02, 2000 at 22:06:40 (PST)
Email Address: stephani@execpc.com

Message:
Hi Laurie! Just wanted to encourage you as you pursue your dream! I have been operating my persoanl chef business for over a year while raising a teenager as a solo parent. I think that the fact that you are already working as a chef at a Ford plant is a real plus! You may find your first clients among the big wheels (excuse the pun) right at work. You can handle 2-4 regular clients cooking just 1 day per week. You'll have to make some decisions if demand for your services exceeds your availability, but that is a problem all business owners wish to have. I was given a book for Christmas called 'Grace the Table'. It is the autobiography of Alexander Smalls, the founder of two famous New York restaurants. His in-home catering business started almost spontaneously after he took a live-in chef position. The pepole that came to his client's parties asked him to theirs and so on and so forth. I have had several live-in positions. It is such a relief not to have to worry about paying the rent, utilities bills, grocery bills, etc. Taking a live-in chef position is one of many start-up strageties you may want to try. BEST WISHES TO YOU, LAURIE! -STEPH At Home Personal Chef Services www.execpc.com/~stephani

Subject: Re: Accomplish
From: Laurie
To: Steph
Date Posted: Thurs, Jan 06, 2000 at 01:36:47 (PST)
Email Address: cosycornercafe@yahoo.com

Message:
Thanks Steph, I have teenagers that only have a few years left to graduate. So, I can't do the live in thing. But thanks for your suggestion. I thought you go into the customers home and cook the meals. Is it possible, really, to do 3 customers a day? Of course they would have to live in the same vicinity. Sorry for sounding uninformed. Thanks for your time. Laurie

Subject: Re: Accomplish
From: Steph
To: Laurie
Date Posted: Thurs, Jan 06, 2000 at 07:53:23 (PST)
Email Address: stephani@execpc.com

Message:
Laurie, A typical 10 meal service for two (20 servings) takes 6-8 hours to prepare. Most dinner paries (which tend to be make up the bulk of my business) take 6-8 hours to prepare. Personally, I only have the energy for two to three services of this size per week especially since there is grocery shopping, marketing and record keeping and BEING MY KID'S MOM to be done, also. I offer a smaller, 4 serving service, that it might be possible to do 3-5 of per day, but it takes 5 of them to equal the income of one 20 meal service. You're correct, we go to the customer's home to cook. I suggested the live-in thing as one possible strategty for stablizing your finances while you are building your personal chef business. I can't emphasize enough that being a personal chef is a business and businesses tend to take 1-3 years to reach the desired level of success. I've got 2 other jobs while I'm building my personal chef business and I'm interveiwing for the kitchen consultant position Wendy referred, tomorrow. I am confident that you will find the strategy that works for you and your family, Diane. 'Seek and ye shall find...'. Best wishes to you! -Steph

Subject: Where's May - Oct 99?
From: Maurita Plouff
To: All
Date Posted: Wed, Dec 29, 1999 at 09:16:05 (PST)
Email Address: maurita@plouff.com

Message:
I'm trying to be thorough... and while I can see archived messages prior to May 99, and current forum messages after Oct 99, where are the messages from in between kept? Hoping for some more good content! Thanks.

Subject: Re: Where's May - Oct 99?
From: candy
To: Maurita Plouff
Date Posted: Wed, Dec 29, 1999 at 21:22:21 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hi, Maurita. Thanks for your inquiring mind! I checked with our Webmaster who said that since the traffic was light at that time, since we had so much more traffic on the Private Forums, he didn't post the archives, but since you asked, he's going to post them...Hope this is helpful. Have a wonderful New Year! Candy

Subject: Re: Where's May - Oct 99?
From: Madamechef
To: candy
Date Posted: Tues, Jan 04, 2000 at 09:23:27 (PST)
Email Address: chef@ploufflcom

Message:
THANKS! I'm not seeing them yet - it's only Jan 4th - but I'll look forward to rummaging through them. I'm finding the topics in the archived forum just as useful as in the current.

Subject: Contracts
From: Keith
To: All
Date Posted: Tues, Dec 28, 1999 at 12:59:03 (PST)
Email Address: Keith_armstrong@hotmail.com

Message:
What, if any, are the most popular terms of client contracts that you use. monthly? bi-annually? Or do most clients use you 'per-diem'? Do you offer reduced rates to clients who sign longer contracts? Thanks for any info... ~Keith

Subject: Re: Contracts
From: GoldenGoose
To: Keith
Date Posted: Thurs, Dec 30, 1999 at 06:08:52 (PST)
Email Address: Timmere@cais.net

Message:
Kevin, I have to agree with Candy on the service agreement -- after all, to get someone to stick to a 'contract' you'd have to be willing to take them to court -- and I hate to bluff! Besides, both sides should feel comfortable backing out if it's not working out. It does leave you open to sudden cancellations -- so don't go spending that money until it's in hand! You could write into your service agreement that the client is liable for the cooking service fee if they cancel with less than two weeks notice and do not reschedule within a certain amount of time. I do believe, however, that someone who signs up for a regular service (once a week or twice a month) should get a better price than someone who just uses my service occasionally. But I look at it more as, my regular customers get my base/regular price, and occasional customers get charged a premium. After all, I don't incur much in marketing expenses/time for a regular customer, but I do incur that time and expenses in trying to get and keep occasional customers. Take a look at your colleagues, check out your competition, figure out what your market will bear and factor in what you need to make to make it worth your time. Then print brochures in small quantities or make sure that your pricing is on an insert, so that you can change your mind if you need to. Meredith Whisk For Hire

Subject: Re: Contracts
From: candy
To: Keith
Date Posted: Wed, Dec 29, 1999 at 21:32:53 (PST)
Email Address: chefcandy@personalchef.com

Message:
What, if any, are the most popular terms of client contracts that you use. monthly? bi-annually? Or do most clients use you 'per-diem'? Do you offer reduced rates to clients who sign longer contracts? Thanks for any info... ~Keith
---
Hello, Keith! I have clients that I have been cooking for, for over 4 years, who have nothing more than a Service Agreement. I have always felt that 'contracts' in this type of business are confrontive, and if someone doesn't want you cooking in their home kitchen, you won't be cooking in their home kitchen. A service agreement confirms the terms of the service you supply, and the dates you will be performing this service. I do not discount my service - be it for frequency or any other reason. If a regular client refers a new client I will supply an additional entree as a thank you, but 'discounting' your service is a dangerous precedent to set. You work hard for your fee, and need to take very good care of yourself. A 'discount' mentality means that you do not value the service you perform, and before you know it, if you are not careful, you are working, but not earning. You have a very special talent that you offer your clients....the ability to listen to them and give them what they want - what they cannot give themselves...palate specific, healthy delicious meals prepared from fresh ingredients without having to plan, shop, cook from scratch, or clean up... don't ever sell yourselfl short! Have a wonderful New Year. Candy

Subject: making ends meat
From: joe'cook'
To: All
Date Posted: Fri, Dec 24, 1999 at 07:05:12 (PST)
Email Address: burntkrizpy73@yahoo.com

Message:
i am 26 and have been working in restaurants since the age of 14 so that gives me 12 years in the buisness,i really would love to be a pro-chef but for some reason i think i will never make it financially,in that field i dont know anything else this is what i was born to docan some one give me some hope on this subject?

Subject: Re: making ends meat
From: Billy
To: joe'cook'
Date Posted: Fri, Dec 24, 1999 at 19:15:22 (PST)
Email Address: chefbba@gulftel.com

Message:
i am 26 and have been working in restaurants since the age of 14 so that gives me 12 years in the buisness,i really would love to be a pro-chef but for some reason i think i will never make it financially,in that field i dont know anything else this is what i was born to docan some one give me some hope on this subject?
---
Perserverance!!!!! I am 27 and just left a job as the executive chef. I was only making $48K a year plus other perks. That may or may not be good money for you, but there is good money out there to be made. In the restaurant/hotel biz, HMR & personal chef, catering, or whatever aspect you choose to do in chefdom. As a dear freind Andy Camardella CEC,AAC,CCE once told me, pick a direction, any direction that would make me and my family happy and do it! You can be successful at any endevor in the food service indusrty! I hope that helps, and as Winston Churchill said Never, Never, Never Quit! Good Luck Billy

Subject: moderator
From: steve
To: All
Date Posted: Thurs, Dec 23, 1999 at 19:07:29 (PST)
Email Address: mcsan@gateway.net

Message:
What happened to Chef Sharon who's no longer the moderator?

Subject: Re: moderator
From: candy
To: steve
Date Posted: Thurs, Dec 23, 1999 at 19:48:14 (PST)
Email Address: chefcandy@personalchef.com

Message:
What happened to Chef Sharon who's no longer the moderator?
---
Hi, Steve. Thanks for your question and welcome to the Open Forum. The one thing in life that is constant is Change, and we're in the process of Change here by adding more staff at APCA, one of whom will be a full-time Forum Moderator. We all appreciate the contributions Sharon made as a part time moderator while she built her Personal Chef business over the course of the last year since she joined us, and since the Forums are so busy, and with the 9 Private Members Only Forums now operating and busy, we felt it was necessary to add a full time Moderator. Sharon is a lovely, enthusiastic lady who has enjoyed joining the personal chef industry this past year, and we have all enjoyed her friendly 'down home' responses to the inquiries posted here... She's made a lot of close personal friends isn the industry, and she will be missed, but I am sure we all wish her well in her Personal Chef Business in The Woodlands area of Houston, Neno's Personal Chef Service, and in her busy life as a wife and mother. Thanks again for your post. Happy Holidays! Candy

Subject: Re: moderator
From: Billy
To: candy
Date Posted: Fri, Dec 24, 1999 at 04:09:01 (PST)
Email Address: chefbba@gulftel.com

Message:
What exactly does the forum mod. do? I am still new to these forums and the internet. Billy

Subject: Re: moderator
From: candy
To: Billy
Date Posted: Fri, Dec 24, 1999 at 08:21:57 (PST)
Email Address: chefcandy@personalchef.com

Message:
What exactly does the forum mod. do? I am still new to these forums and the internet. Billy
---
Hi, Billy! Good Question - I'll be happy to answer it. The Open Forum Moderator is here to insure the 'safety' of the guests of the forum. They monitor messages to make sure they conform to the 'RULES OF THE FORUM' which are noted above, and make sure that the messages posted conform to good Netiquette. Messages posted here may not be Flames (intentionally inflammatory in nature, rude, harassing, or natsy) nor may they be Spam (self-promoting advertising). Unfortunately, the Moderator is needed for this purpose since some people out there just can't play nice with the other big kids... The Moderator also answers inquiries about the Personal Chef business in general, and has a good time meeting nice people who are genuinely interested in this wonderful new idustry.. Happy Holidays, Billy! Candy

Subject: Merry Christmas
From: Chef Terry
To: All
Date Posted: Wed, Dec 22, 1999 at 14:21:49 (PST)
Email Address: chefbynite@home.com

Message:
I would just like to wish all PC's and soon to be PC's a Merry Christmas!!, and may you all have a wonderful New Year Kind Regards Your Friend in Toronto Terry

Subject: DC Summit Pictures
From: Chef Rousseau
To: Candy & Dennis
Date Posted: Mon, Dec 20, 1999 at 10:35:10 (PST)
Email Address: Just4ufood@aol.com

Message:
Dear Candy and Dennis, WOW! What a difference cropping makes - the new version of the Summit pictures are GREAT! Everything is so clear and you made it so easy to access the pictures... Do you think we had fun?? Just take a look.. everyone was having so much fun, as you can see by Chef John 'googly' Deatcher, Chef Roseanne and Chef Rivka and ... Oh there is Chef Rousseau! So much fun and information was shared and having the pictures so neatly accessible is great! A BIG THANK YOU TO THE WEB MASTER AND CANDY! http://www.personalchef.com/dcphotos.htm http://www.personalchef.com/dcphotos.htm http://www.personalchef.com/graphics/dcdinner.jpg

Subject: chef needed in Birmingham area!
From: Ragan M.
To: All
Date Posted: Fri, Dec 17, 1999 at 11:53:17 (PST)
Email Address: yourchef@zebra.net

Message:
Hey all- Is there anyone available to service the Birmingham area? I got an interesting call today from someone with American Express Platinum, with their concierge service...she has a client who wants to give his Mom a year's worth of p.c. services as a Christmas present. If you can add one more to your list, please let me know a.s.a.p., and I'll hook you up with the necessary info...Thanks! Chef Ragan

Subject: Knife Sets
From: Tricia
To: All
Date Posted: Thurs, Dec 16, 1999 at 13:20:51 (PST)
Email Address: tszprejda@inprise.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !

Subject: Re: Knife Sets
From: GoldenGoose
To: Tricia
Date Posted: Fri, Dec 17, 1999 at 08:26:30 (PST)
Email Address: Timmere@cais.net

Message:
Sharon's (and others) are right, the most important thing is that they feel comfortable to you. That being said, I'll still stick my big honker in the fray and give you my 2 cents! A recent personal chef, but 15 years of selling cookware (and five as a cookware buyer for a gourmet store)-- that's my experience -- and if I sound preachy, do forgive, I wrote a training manual on knives for said store, and sometimes it comes out just like I wrote it ;) Personally, I like Wusthoff or F.Dick knives, they just feel good in my hand, (forged, not stamped -- although I usually have 3 or 4 of the stamped paring knives, in addition to a good forged one - you can pick them up at TJ Maxx, or Marshalls real cheap!) You really only need 3 pieces: a sharpening steel (which will help them stay sharp, not sharpen a dull knife!) an 8 inch cook/chef's knife (that's the kind with the deep blade), and a 3.5 inch paring knife. (you can go next size up, or down, especially on the cook's knife, if your hand is very small, or large -- men, especially, sometimes go for the 10 inch (no snickers from the pnut gallery, puhleeze) and women with small hands may find a 6 inch knife more comfortable. If I had enough money for a few more -- a stamped birds'beak paring knife (great for peeling apples -- but how much do you use it, so go with cheaper stamped version), a slicing knife -- again, 6/8/10 inch depending on your preference, and a stamped bread knife -- can't be sharpened, so don't waste $50, buy a $12 one and chuck it when it gets dull. If you've still got money to burn -- a small serrated knife for tomatoes, salami. Then consider another cook/chef's knife, so you don't have to wash it so often. ;) Get it professionally sharpened (in the yellow pages under sharpening, usually)--once/twice a year for home use, more often for professional. Only costs a couple of bucks per blade. Keep it sharp by using the steel every time you use the knife. (A lot of folks use the Chef's Choice sharpener -- and get great results -- just remember that when you use the sharpening slot, you are cutting a new edge and shaving metal off of your blade -- used to have customers who would literally shave their blade down to a fraction of it's earlier size!) Anyway, I could go on longer (oops, already did!) feel free to e-mail me if this hasn't already been more than you ever wanted to know about knives... Meredith

Subject: Re: Knife Sets
From: Anne in NC
To: GoldenGoose
Date Posted: Fri, Dec 17, 1999 at 12:36:10 (PST)
Email Address: mapchef@mindspring.com

Message:

Subject: Re: Knife Sets
From: Anne in NC
To: Anne in NC
Date Posted: Fri, Dec 17, 1999 at 12:39:21 (PST)
Email Address: mapchef@mindspring.com

Message:
Great info Golden Goose. I spent about an hour in the cutlery store when I bought my French knife. I kept holding different brands to see which felt right. I have very small hands and the 8' Wustof, I decided, was perfect for me. It's well balanced, and it just felt better in my hand than the other popular brands. I have stuck with Wustof for all my knives (paring, boning, serrated, etc.). But again, what brand you get is a matter of personal preference. Just make sure you get good quality.

Subject: Re: Knife Sets
From: Anne
To: Tricia
Date Posted: Fri, Dec 17, 1999 at 05:28:07 (PST)
Email Address: mapchef@mindspring.com

Message:
Hi Tricia, When I was in my first year of culinary school it was suggested we purchase high carbon stainless steel knives. They offer easy cleaning and maintain an edge pretty well. I opted for Wustof Trident but there are other good brands out there. Don't skimp on quality. Good knives will last a lifetime if you take care of them properly.

Subject: Re: Knife Sets
From: Anne
To: Tricia
Date Posted: Fri, Dec 17, 1999 at 05:24:25 (PST)
Email Address: mapchef@mindspring.com

Message:

Subject: Re: Knife Sets
From: Billy
To: Tricia
Date Posted: Thurs, Dec 16, 1999 at 19:48:41 (PST)
Email Address: chefbba@gulftel.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !
---
Tricia, There are sseveral things to consider when buying knives. The type of blade. Carbon steel, stainless steel, are the most popular and the easiest to obtain. Carbon steel is the easiest to maintain as far as sharpening, but it does not stay sharp very long, and it will rust if not maintained. Stainless steel stays sharp the longest but is hard to sharpen. A forged knife is the best. Make sure it has a full tang, not a 1/2 or rat tail tang. A bolster is a definate plus, a metal bolster not a plastic one. Forged knives have a metal bolster where as stamped has a plastice one from the handle if one at all. As Sharon said the MOST IMPORTANT issue is comfort!!! If your looking for an economical starter knife you may want to check at a Chicage Cutlery Outlet if one is in your area. They run great sales! Billy

Subject: Re: Knife Sets
From: Chef Sharon
To: Tricia
Date Posted: Thurs, Dec 16, 1999 at 14:39:06 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !
---
Hi Tricia: The knife debate is always a good one & one that I've still not decided on either. I've drawn the conclusion that the knife for *you* will fit your hand well & you will like the *feel* of it. Not long ago, in the member's forum, this was the conclusion. So I guess it's part emotional! lol On the advice of a couple of culinary trained Personal Chefs, I didn't spend a lot of a knife I purchased but plan to keep it properly sharpened & honed (the secret to maintaining a sharp edge). You might also want to check your area for a knife skills class which I personally desperately need. At our TX chapter meeting this was discussed & one of my friends had gone to one & I was amazed at the information she was armed w/. Good luck to you & see you soon in the Member's Forum! You might also check out this website I've attached. I've heard they have good prices on knives. Your friend in TX, Chef Sharon APCA Forum Moderator Professional Cutlery Direct www.cutlery.com www.cutlery.com/home/kniwbw.jpg

Subject: Re: Knife Sets
From: Billy
To: Chef Sharon
Date Posted: Thurs, Dec 16, 1999 at 19:34:19 (PST)
Email Address: chefbba@gulftel.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !
---
Hi Tricia: The knife debate is always a good one & one that I've still not decided on either. I've drawn the conclusion that the knife for *you* will fit your hand well & you will like the *feel* of it. Not long ago, in the member's forum, this was the conclusion. So I guess it's part emotional! lol On the advice of a couple of culinary trained Personal Chefs, I didn't spend a lot of a knife I purchased but plan to keep it properly sharpened & honed (the secret to maintaining a sharp edge). You might also want to check your area for a knife skills class which I personally desperately need. At our TX chapter meeting this was discussed & one of my friends had gone to one & I was amazed at the information she was armed w/. Good luck to you & see you soon in the Member's Forum! You might also check out this website I've attached. I've heard they have good prices on knives. Your friend in TX, Chef Sharon APCA Forum Moderator
---
Sharon, in your message you mentioned that you desperately needed classes on knife skills. I used to teach the knife skills class at the local culinary school while on the state culinary team, and there are two resources you may want to check out. 1. The art & sceince of culinary preparation; Jerald Chesser CEC, CCE 2. Professional cooking; Wayne Gisslen The best thing is to actually just grab a few potatoes or turnips and practice. That's what I used for the team and for students. Billy

Subject: Re: Knife Sets
From: Chef Terry
To: Billy
Date Posted: Thurs, Dec 16, 1999 at 20:35:47 (PST)
Email Address: chefbynite@home.com

Message:
Hi Tricia!! As you can see the subject has had much debate over the last while For my two cents, I suggest to start 2 GOOD knives a Chefs Knife, I use a 14 inch Sabatier, and a veg knife, mine again is a Sabatier with a 4inch blade. Chefs have varying opinions on either Stainless or Carbon Steel, the difference is Carbon steel knives , stain easily but hold their edge longer, while stainless obviously stay clean but you need to sharpen them more often. from here as your business improves you can add to your collection. Hope this Helps Your Friend in Toronto Terry

Subject: Thanks Candy!
From: Billy
To: All
Date Posted: Thurs, Dec 16, 1999 at 07:17:42 (PST)
Email Address: chefbba@gulftel.com

Message:
Candy, Thanks so much for the helpful info! I did call Regan M., and she was very helpful also! I went to the archive last night and pulled up lots of great info!!!!!!! It's a great place to get info! Billy


Copyright 1997,1998,1999,2000
All Rights Reserved