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Subject: pc training From: Amy Edwards To: All Date Posted: Wed, May 26, 1999 at 14:21:08 (PDT) Email Address: onon@internetcds.com Message: Thanks to everyone in this group for answering so many valuable questions. You've convinced me that this is the business (and the organization for me). I will start culinary school in August (a lifelong dream) and go on to open my own pc business. Anyone know of a grant or loan for small business start-up that includes money for training? I can't find a student loan for which I qualify. Thanks! Amy

Subject: Research Question From: Sandy To: All Date Posted: Wed, May 26, 1999 at 11:24:55 (PDT) Email Address: silverwayne@earthlink.net Message: How does everyone deal with the situation in which a potential client asks to sample your cooking before hiring you as their personal chef? Does this happen often? Do you bring samples on your consultation or offer a freebie small portion entree to taste? Thanks for answering.I'm a future personal chef trying to cover all my basis.

Subject: Re: Research Question From: Sharon To: Sandy Date Posted: Wed, May 26, 1999 at 14:51:22 (PDT) Email Address: sharon@thewoodlands.net Message: How does everyone deal with the situation in which a potential client asks to sample your cooking before hiring you as their personal chef? Does this happen often? Do you bring samples on your consultation or offer a freebie small portion entree to taste? Thanks for answering.I'm a future personal chef trying to cover all my basis. --- Hi Sandy: I did try to take 'samples' to my potential clients if I had the time & just to let you know, looking back, everyone I did take a sample to is now my client. So, it must have worked! Candy's Vegetarian Bundles are perfect too & six of them fit in those tin disposable containers w/ the clear lid. Good luck to you. Your friend in TX, Sharon

Subject: Re: Research Question From: Ina To: Sandy Date Posted: Wed, May 26, 1999 at 12:08:58 (PDT) Email Address: chefina@aol.com Message: Candy and I think it is not a good idea to start giving samples. It seems to be a potentially costly and time consuming practice. Why not offer references instread? That could be a current client or even a friend that you have performed the service for. In the final analysis, this is a personal decision wheather or not to offer samples or tastings.

Subject: Thinking about it From: Michele To: All Date Posted: Wed, May 26, 1999 at 11:01:28 (PDT) Email Address: MOSCOFAMILY@prodigy.net Message: I'm thinking seriously about becoming a pc. In trying to determine the feasibility of doing this, though,I've had questions. I just found this site, although I've tried to make contact with other pc's through the other site, and my emails were never answered; I'm hoping I can get some info: how much does liability insurance cost? is it difficult to get a business license because you're dealing with food? Any help would be appreciated! Thanks, Michele

Subject: Re: Thinking about it From: Ronna To: Michele Date Posted: Wed, May 26, 1999 at 13:11:49 (PDT) Email Address: chefathome@webtv.net Message: I'm thinking seriously about becoming a pc. In trying to determine the feasibility of doing this, though,I've had questions. I just found this site, although I've tried to make contact with other pc's through the other site, and my emails were never answered; I'm hoping I can get some info: how much does liability insurance cost? is it difficult to get a business license because you're dealing with food? Any help would be appreciated! Thanks, Michele --- Hi Michele, I don't know what your back ground in cooking is, but I to am just begining as a pc and I think Candy and APCA have done an excellent job in gathering all the info you need to know to get started. A buisness Licence is quite in expensive and I believe you can start your business for around $1000. or less depending on what resourses you already have.I Think joining the APCA would answer most of your questions.

Subject: Re: Thinking about it From: Kari To: Michele Date Posted: Wed, May 26, 1999 at 13:02:18 (PDT) Email Address: kehaler57@yahoo.com Message: Michele, your questions are good ones and I too thought about becoming a pc for a long long time, to be exact, it was 7 months of monitoring this forum and emails. I emailed at least 20 members of the other assn. and I never got a reply either. That is why I joined this assn. last week. I got my materials on Monday and I think that they are very helpful in answering any questions that you may have. I strongly would recommend the apca training materials. They also are very affordable. Hope this helps, Kari

Subject: Re: Thinking about it From: Kari To: Michele Date Posted: Wed, May 26, 1999 at 12:59:35 (PDT) Email Address: kehaler57@yahoo.com Message: Michele, your questions are good ones and I too thought about becoming a pc for a long long time, to be exact, it was 7 months of monitoring this forum and emails. I emailed at least 20 members of the other assn. and I never got a reply either. That is why I joined this assn. last week. I got my materials on Monday and I think that they are very helpful in answering any questions that you may have. I strongly would recommend the apca training materials. They also are very affordable. Hope this helps, Kari

Subject: Re: Thinking about it From: Candy To: Michele Date Posted: Wed, May 26, 1999 at 11:12:56 (PDT) Email Address: Chefcandy@personalchef.com Message: I'm thinking seriously about becoming a pc. In trying to determine the feasibility of doing this, though,I've had questions. I just found this site, although I've tried to make contact with other pc's through the other site, and my emails were never answered; I'm hoping I can get some info: how much does liability insurance cost? is it difficult to get a business license because you're dealing with food? Any help would be appreciated! Thanks, Michele --- Hi, Michele! One thing you will find about this group is that we WILL answer you - no matter what the question, and yours are good ones. 1) General Liability Insurance is offered at Association rates - coverage for both groups is Industry Standard - $1 Million Coverage is in the $500 range, although we have heard from some chefs of independent coverage they have found a little cheaper, and we've forwarded this info on to our Broker in Boston. Your second question about business licenses is also a good one - your license should reflect that your business has been registered as a SERVICE, you're not a caterer, and you are not cooking in a commercial kitchen - you are shopping for your client's groceries, taking them to your client's home, and preparing them at your client's request - in your client's own kitchen That's a Service business. Therefore, you are not subject to Zoning or Health Code Regulations - it's a similar concept to a Cleaning Service, or Personal Organizational Service. Hope this helps, and let us know if we can be of further assistance. Candy

Subject: Chef clothing distributor From: Colleen To: All Date Posted: Wed, May 26, 1999 at 08:53:48 (PDT) Email Address: cfarnham@teleport.com Message: If you are looking for a distributor of chef clothing, try New Chef Fashion Inc. at 800-626-2433

Subject: Re: Chef clothing distributor From: Kari To: Colleen Date Posted: Wed, May 26, 1999 at 12:49:19 (PDT) Email Address: kehaler57@yahoo.com Message: Thanks Colleen, your posting couldn't have come at a better time. I was just wondering if I could locate just such a number. This forum has an answer for everything a chef to be could ask for. Sincerely, Kari Haler

Subject: Web site refs From: Kim To: All Date Posted: Tues, May 25, 1999 at 12:05:22 (PDT) Email Address: gh35@erols.com Message: Anxiously awaiting my training package, but I do have a question about referrals of of the web site here. Does anyone have an opinion on the percentage of referrals from the APCA site over other more conventional methods of advertising?

Subject: Re: Web site refs From: Kimberly To: all Date Posted: Tues, May 25, 1999 at 12:21:21 (PDT) Email Address: yourbuddy25@hotmail.com Message: Anxiously awaiting my training package, but I do have a question about referrals of of the web site here. Does anyone have an opinion on the percentage of referrals from the APCA site over other more conventional methods of advertising? --- Hi Kim (great name!) ;-) I can't answer your specific question obviously because I am not a chef who has a web site referral here, but I can tell you that because of the way this business is found and the vastness of information on the Web, that your percentage would probably be very small. Not that it's anything to do with any association, but just that ANY web site advertising for this particular business would be small at any rate (with a few exceptions). My opinion is that the BEST way to build your business would be by word of mouth and from local advertising. If you could find a way to actually link your APCA web site to a LOCAL web site (ex: chamber of commerce, etc), then it might be a whole different story. I am speaking from experience as a web site designer and from the potential clients that approached me last year just from doing my first test cooking sessions (see post below). Good luck in your endeavors!

Subject: Re: Web site refs From: Kim To: Kimberly Date Posted: Tues, May 25, 1999 at 12:27:47 (PDT) Email Address: gh35@erols.com Message:

Subject: Re: Web site refs From: Kim To: Kimberly Date Posted: Tues, May 25, 1999 at 12:30:32 (PDT) Email Address: gh35@erols.com Message: Hi there! I was just wondering, because I've talked to a couple of personal chefs from the other organization, and they don't do any conventional advertising and turn people away they get so many referrals from their sites.

Subject: Wow! From: Kimberly To: all Date Posted: Tues, May 25, 1999 at 12:35:54 (PDT) Email Address: yourbuddy25@hotmail.com Message: Hi there! I was just wondering, because I've talked to a couple of personal chefs from the other organization, and they don't do any conventional advertising and turn people away they get so many referrals from their sites. --- That is GREAT!!! Like I said, I really shouldn't have responded since I don't have personal experience in that area, but along the lines of web site referrals in general (that don't provide the actual 'service' or 'product' online), that is not the norm. My guess was certainly not that it would happen that way at all, but I'm very impressed!

Subject: Re: Wow! From: Candy To: Kimberly Date Posted: Tues, May 25, 1999 at 12:44:18 (PDT) Email Address: Chefcandy@personalchef.com Message: Hi there! I was just wondering, because I've talked to a couple of personal chefs from the other organization, and they don't do any conventional advertising and turn people away they get so many referrals from their sites. --- That is GREAT!!! Like I said, I really shouldn't have responded since I don't have personal experience in that area, but along the lines of web site referrals in general (that don't provide the actual 'service' or 'product' online), that is not the norm. My guess was certainly not that it would happen that way at all, but I'm very impressed! --- Hi, Kim - Thanks for your nice message - your materials should be arriving shortly, and we're looking forward to working with you. The APCA Find a Chef page was first in the industry by about a year, and was so successful in directing potential clients DIRECTLY to personal chefs it was duplicated by not only the other association, but also by fringe organizations providing free links for chefs - and that's GREAT. The purpose of the exercise is for hungry, time-pressed folks to find personal chefs, and however many sources you choose to use is up to you, but rest assured that Internet advertising works. Bon Appetit! Candy

Subject: Re: Wow! From: Kim To: Candy Date Posted: Tues, May 25, 1999 at 12:49:50 (PDT) Email Address: gh35@erols.com Message: Hey Kimberly, Candy definitely knows what she's talking about, she started the whole thing! By the way, Candy, do you have a site for the East Coast summit in DC this fall?

Subject: Re: Wow! From: Sharon To: Kim Date Posted: Tues, May 25, 1999 at 13:50:59 (PDT) Email Address: sharon@thewoodlands.net Message: Hi Kims: I agree w/ whomever said it up above; a website is nice but NOTHING beats the old *word of mouth*. That is where my clients came from. I followed Candy's advice word for word, started since the first of the year & am booked up through September w/ regular clients + a waiting list for my spot that will open up in the fall due to a client moving. BUT...go check it out for YOURSELF! LOL Good luck to both of you. Your friend in TX, Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Newbie intro & question on attire From: Kimberly To: All Date Posted: Tues, May 25, 1999 at 12:03:24 (PDT) Email Address: yourbuddy25@hotmail.com Message: Hello all! I just happened upon this message board on Sunday (5/23) and have been thrilled with all the information and frank discussion. (I tried to sit and read every single post and response.) I have been bulk cooking for two years for my own family and just over a year ago I decided to start offering it outside of my home. I didn't realize there was such a network of information for personal chefs on the web (not that I looked) and began with a bit of trial and error. I did some test cooking for family and some friends and only asked that they pay the grocery cost and fill out a very detailed questionairre on me and each recipe. Life took a course of its own and now just over a year later, I am seriously considering getting into it for all it's worth. Now to my question: What do you chefs wear when you go into someone's home? Do you wear a chef's jacket, an apron or just go 'as you are'? Does it depend on whose home you are going into? I would really like to hear how you dress for the occasion. Thanks! I look forward to many future discussions with all of you. www.your-kitchen.com/gifs/chef/20030.jpg

Subject: Re: Newbie intro & question on attire From: Kelly To: Kimberly Date Posted: Wed, May 26, 1999 at 08:25:13 (PDT) Email Address: KellyCapow@aol.com Message: I know many of you are very busey but if you are on a budget like I am. Sewing your chefs coat, aprons as such is a really economical way to go. I just made 3 chefs coats for my self and it cost me a total of 20.00. I used very fine stain resistant cotton/poly blend. It took me 2 hours and the results were really great! just a thought if you have the time. Kelly

Subject: sewing chefs coat... From: Kelly To: All Date Posted: Wed, May 26, 1999 at 08:45:13 (PDT) Email Address: yourbuddy25@hotmail.com Message: I know many of you are very busey but if you are on a budget like I am. Sewing your chefs coat, aprons as such is a really economical way to go. I just made 3 chefs coats for my self and it cost me a total of 20.00. I used very fine stain resistant cotton/poly blend. It took me 2 hours and the results were really great! just a thought if you have the time. Kelly --- I love to cook and am pretty good in that area, but I lack any knowledge and talent in the area of sewing, so that is TOTALLY out for me (at least if I want to appear the LEAST bit professional. Ha ha!) That is a wonderful idea though! Thanks Kelly.

Subject: Oh duh! I posted that, not Kelly From: Kimberly To: Kelly Date Posted: Wed, May 26, 1999 at 16:22:39 (PDT) Email Address: yourbuddy25@hotmail.com Message: I'm sorry - Kelly did not post and then reply to herself. I was replying TO her and put her name in the 'your name/alias' spot I guess. Whoopsie!!!

Subject: Re: sewing chefs coat... From: Sharon To: Kelly Date Posted: Wed, May 26, 1999 at 09:21:58 (PDT) Email Address: s Message: I know many of you are very busey but if you are on a budget like I am. Sewing your chefs coat, aprons as such is a really economical way to go. I just made 3 chefs coats for my self and it cost me a total of 20.00. I used very fine stain resistant cotton/poly blend. It took me 2 hours and the results were really great! just a thought if you have the time. Kelly --- I love to cook and am pretty good in that area, but I lack any knowledge and talent in the area of sewing, so that is TOTALLY out for me (at least if I want to appear the LEAST bit professional. Ha ha!) That is a wonderful idea though! Thanks Kelly. --- Hi Kelly: What pattern # did you use? I'm interested in this idea. I've got several old nursing uniforms & I have a pattern for the scrub top. I thought of making some w/ that using fruit or veggie patterns in order to use my white pants but just can't find the time. Great idea, girl!! Your friend in TX, Sharon

Subject: Re: sewing chefs coat... From: Kelly To: Sharon Date Posted: Wed, May 26, 1999 at 10:53:46 (PDT) Email Address: KellyCapow@aol.com Message: The one I got was at walmarts,(all their patterns are 1/2 price here) Its Simplicity 8365. I went to Joans Fabrics(formerly cloth world) They had one in Butterick that I really liked as well. Can't recall the # though. Its easy to personalize them. since my colors are black and white check with red. I am trimming the coller,pocket and buttons in my colors. I am having it embroiederd for $3.00 bucks! Sharon this patteren has coat, both long and short sleeve. Pants, and full apron. Kelly

Subject: Re: sewing chefs coat... From: Mindi To: Kelly Date Posted: Wed, May 26, 1999 at 14:09:09 (PDT) Email Address: mcabe@aspenres.com Message: Thanks for the tip Kelly! I had thought about making custom chef's clothing, but hadn't yet done any research on it. You have saved me heaps of time! Thanks again, Mindi Hearthstone Home Chef Service

Subject: Re: Newbie intro & question on attire From: Sharon To: Kimberly Date Posted: Tues, May 25, 1999 at 13:33:16 (PDT) Email Address: sharon@thewoodlands.net Message: Hello all! I just happened upon this message board on Sunday (5/23) and have been thrilled with all the information and frank discussion. (I tried to sit and read every single post and response.) I have been bulk cooking for two years for my own family and just over a year ago I decided to start offering it outside of my home. I didn't realize there was such a network of information for personal chefs on the web (not that I looked) and began with a bit of trial and error. I did some test cooking for family and some friends and only asked that they pay the grocery cost and fill out a very detailed questionairre on me and each recipe. Life took a course of its own and now just over a year later, I am seriously considering getting into it for all it's worth. Now to my question: What do you chefs wear when you go into someone's home? Do you wear a chef's jacket, an apron or just go 'as you are'? Does it depend on whose home you are going into? I would really like to hear how you dress for the occasion. Thanks! I look forward to many future discussions with all of you. --- Hi Kimberly: After what happened to AngelChef today: I say, wear your chef coat! She showed up to chef for a lady that had called the TV station & they taped her for tonight's news!! Good luck to you, let us know if we can help. Your friend in TX, Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Newbie intro & question on attire From: Steve To: Kimberly Date Posted: Tues, May 25, 1999 at 12:49:56 (PDT) Email Address: customcuisine@yahoo.com Message: I wear a chef's jacket, and whatever the weather calls for below, shorts now. NO hat! Steve

Subject: For Steve From: Kimberly To: All Date Posted: Wed, May 26, 1999 at 08:08:50 (PDT) Email Address: yourbuddy25@hotmail.com Message: I wear a chef's jacket, and whatever the weather calls for below, shorts now. NO hat! Steve --- Steve, thanks for responding! I never would have thought of wearing shorts! LOL (But then again, I wouldn't DREAM of wearing those hats. Eek!)

Subject: Re: Newbie intro & question on attire From: Kim To: Steve Date Posted: Tues, May 25, 1999 at 12:53:24 (PDT) Email Address: gh35@erols.com Message: Yeah on that one, Steve, especially no hat! (That got old a long time ago.) On the other hand, definitely keep your hair back, unnatural fiber in the food is the best way to lose a customer!!! :)

Subject: For Kim From: Kimberly To: All Date Posted: Wed, May 26, 1999 at 08:10:03 (PDT) Email Address: yourbuddy25@hotmail.com Message: Yeah on that one, Steve, especially no hat! (That got old a long time ago.) On the other hand, definitely keep your hair back, unnatural fiber in the food is the best way to lose a customer!!! :) --- Oh YES! (on the keeping the hair back). Thanks. :-)

Subject: Re: Newbie intro & question on attire From: Candy To: Kim Date Posted: Tues, May 25, 1999 at 16:44:31 (PDT) Email Address: Chefcandy@personalchef.com Message: Yeah on that one, Steve, especially no hat! (That got old a long time ago.) On the other hand, definitely keep your hair back, unnatural fiber in the food is the best way to lose a customer!!! :) --- Representing yourself as the professional YOU ARE is always a good policy, and your clients deserve the full treatment - I wear my chef shirt, and have signage on my van that has the name and phone number of my Personal Chef Service clearly displayed. If it's warm, I remove the chef shirt, and put an apron on over the T-shirt I wear under it. It's so easy to give them what they want, and that isn't always just good food...Thanks for your question! Bon Appetit! Candy

Subject: To Candy From: Kimberly To: All Date Posted: Wed, May 26, 1999 at 08:13:00 (PDT) Email Address: yourbuddy25@hotmail.com Message: Yeah on that one, Steve, especially no hat! (That got old a long time ago.) On the other hand, definitely keep your hair back, unnatural fiber in the food is the best way to lose a customer!!! :) --- Representing yourself as the professional YOU ARE is always a good policy, and your clients deserve the full treatment - I wear my chef shirt, and have signage on my van that has the name and phone number of my Personal Chef Service clearly displayed. If it's warm, I remove the chef shirt, and put an apron on over the T-shirt I wear under it. It's so easy to give them what they want, and that isn't always just good food...Thanks for your question! Bon Appetit! Candy --- I love the idea of the t-shirt & apron as well. (I had another question just for you on this subject, but it's slipped my mind at the moment. Ugh. I'm sure I'll be back when I remember it.) Thanks!

Subject: Re: Newbie intro & question on attire From: Chef Tracy To: Candy Date Posted: Wed, May 26, 1999 at 07:42:45 (PDT) Email Address: edibles@mediaone.net Message: I agree, I always wear my chef coats, though they are creative withcolors and designs, and baggy chef pants (love those). I will be wearing white t-shirts underneath with my name on them that I'm making with those color printer t-shirt iron on kits that I just got from Office Depot. Also, I always wear a hair net, and never wear a lot of makeup if any. At the end of the day It would be melting off, so I just use some face cleaner to keep myself fairly fresh looking. Remember ALWAYS shop for your clients with your chef coat, on it is a magnet for questions around exotic produce and meats. Chef Tracy Elegant Edibles www.jacksonville.net/~edibles

Subject: Re: Newbie intro & question on attire From: Chef Tracy To: Candy Date Posted: Wed, May 26, 1999 at 07:41:44 (PDT) Email Address: edibles@mediaone.net Message: I agree, I always wear my chef coats, though they are creative withcolors and designs, and baggy chef pants (love those). I will be wearing white t-shirts underneath with my name on them that I'm making with those color printer t-shirt iron on kits that I just got from Office Depot. Also, I always wear a hair net, and never wear a lot of makeup if any. At the end of the day It would be melting off, so I just use some face cleaner to keep myself fairly fresh looking. Remember ALWAYS shop for your clients with your chef coat, on it is a magnet for questions around exotic produce and meats. Chef Tracy

Subject: For Chef Tracy From: Kimberly To: All Date Posted: Wed, May 26, 1999 at 08:06:47 (PDT) Email Address: yourbuddy25@hotmail.com Message: I agree, I always wear my chef coats, though they are creative withcolors and designs, and baggy chef pants (love those). I will be wearing white t-shirts underneath with my name on them that I'm making with those color printer t-shirt iron on kits that I just got from Office Depot. Remember ALWAYS shop for your clients with your chef coat, on it is a magnet for questions around exotic produce and meats. Chef Tracy --- Tracy, Thanks for responding. I have two questions for you: Do you have a favorite chef clothing distributor or one you would recommend? What did your last part mean about a magnet around questions around exotic produce and meats?

Subject: Paella Pan? From: Ina To: All Date Posted: Fri, May 21, 1999 at 13:54:59 (PDT) Email Address: chefina@aol.com Message: Does anyone have a source for a paella pan - short of flying to Spain that is. I have already checked with my local restaurant supply stores; called 5 of them. Also called Chefs Catalog and Williams Sonoma, they don't carry it. If you have one I can borrow, come help me cook next Thursday night in beautiful La Jolla, CA., there will be leftovers. LOL

Subject: Re: Paella Pan? From: Chef Mike To: Ina Date Posted: Sat, May 22, 1999 at 05:54:29 (PDT) Email Address: chefmike@lakewaychef.com Message: Forget those wannabe aluminum ones... To acheive that prized socarrat (toasted, caramelized rice 'crust') you need steel. Here's a source for *authentic* Paella pans: The Spanish Table 1427 Western Ave Seattle Wa 98101 (206) 682-2827 For the good sized 15' ones (they also have them from 4' to 52'). They even throw in 2 gms of saffron! Carbon Steel - $39 (for that *truly* authentic pan, requires seasoning/care/frequent use ;) Black enameled carbon steel - $45 (probably the best 'all around buy') Stainless steel - $85 (beautiful! If you can afford it, this is the one to get) Copper - tin lined $60 (for hanging on the wall ;) You might also want to check out 'Linens & Things'. I saw a 14' enameled steel Paella pan there under the 'Mexican Fiesta' brand for $19.95 Chef Mike Lakeway Personal Chef Services www.lakewaychef.com

Subject: Re: Paella Pan? From: Steve To: Chef Mike Date Posted: Sat, May 22, 1999 at 18:05:30 (PDT) Email Address: customcuisine@yahoo.com Message: Just for the record: I have a Calphalon Paella Pan I got for Christmas a couple of years ago. I love it. Steve

Subject: Re: Paella Pan? From: Sharon To: Ina Date Posted: Sat, May 22, 1999 at 05:34:03 (PDT) Email Address: sharon@thewoodlands.net Message: Does anyone have a source for a paella pan - short of flying to Spain that is. I have already checked with my local restaurant supply stores; called 5 of them. Also called Chefs Catalog and Williams Sonoma, they don't carry it. If you have one I can borrow, come help me cook next Thursday night in beautiful La Jolla, CA., there will be leftovers. LOL --- Dear Ina: I was looking in the July 'Fine Cooking' magazine & on page 23 it has info on Paella Pans @ The Spanish Table. You can contact them @ tablespan@aol.com & their prices seem reasonable. Good luck & see ya Thursday! Your friend in TX, Sharon

Subject: Re: Paella Pan? From: Ina To: Sharon Date Posted: Sat, May 22, 1999 at 07:17:17 (PDT) Email Address: chefina@home.com Message: Hi out there. You all have been remarkable in your efforts to help me out. Thank you so much. As soon it gets to be a decent hour I'll give The Spanish Table a call. See you next Thurs. for tapas and paella. Regards, Ina

Subject: Re: Paella Pan? From: Book A Cook To: Ina Date Posted: Fri, May 21, 1999 at 18:30:46 (PDT) Email Address: rverdillo@aol.com Message: I have a ceramic pallea dish that I use in the oven, works great, it's 3 qts.. Company name on the box is Boston Warehouse Trading Corp. 39 Rumford Ave. Waltham Mass. 02154. Sorry no phone number. Rich

Subject: Re: Paella Pan? From: Kim To: Ina Date Posted: Fri, May 21, 1999 at 14:20:44 (PDT) Email Address: gh35@erols Message: Is this a presentation problem or just that you need to be authentic? I couldn't tell you offhand where to find one out there, but if it's only a preparation, then just use a wide, medium depth saucepan with a closefitting lid. That surprises me that Chefs doesn't carry them, of course if you wanted to pay $300 bucks for a copper one it would probably be an option!!! (Who has that kind of money?) Good luck

Subject: Re: Paella Pan? From: Kim To: Ina Date Posted: Fri, May 21, 1999 at 14:20:35 (PDT) Email Address: gh35@erols Message: Is this a presentation problem or just that you need to be authentic? I couldn't tell you offhand where to find one out there, but if it's only a preparation, then just use a wide, medium depth saucepan with a closefitting lid. That surprises me that Chefs doesn't carry them, of course if you wanted to pay $300 bucks for a copper one it would probably be an option!!! (Who has that kind of money?) Good luck

Subject: Re: Paella Pan? From: Sharon To: Ina Date Posted: Fri, May 21, 1999 at 14:19:31 (PDT) Email Address: sharon@thewoodlands.net Message: Does anyone have a source for a paella pan - short of flying to Spain that is. I have already checked with my local restaurant supply stores; called 5 of them. Also called Chefs Catalog and Williams Sonoma, they don't carry it. If you have one I can borrow, come help me cook next Thursday night in beautiful La Jolla, CA., there will be leftovers. LOL --- Hi Ina: You can buy one online @ http://p4online.com/p4online/calcovfor16p.html or several version of a paella pan here:http://tastetheworld.com/p4online/calprofharan51.html OR call them toll free @ 1.888.845.4684 Free shipping thru May 31...100% satisfaction guaranteed or your money back. What time Thursday? Your friend in TX, Sharon

Subject: Pressure Cookers From: Sharon To: All Date Posted: Fri, May 21, 1999 at 13:36:51 (PDT) Email Address: sharon@thewoodlands.net Message: Hi Everyone: In the Chef's Catalog (Professional Restaurant Equipment for the Home Chef Since 1979) (www.chefscatalog.com) they have the Fagor 5 piece pressure cooking set on sale for $129.99, usually priced @ $210.00. It includes a 7qt. & a 4 qt. pressure cooker pot; pressure cooker lid w/ weighted valve; glass lid that fits both pots; stainless steel steamer basket w/ trivet for steaming veggies, fish & meats; recipe book & instructional video. Their toll free number is: 1.800.967.3291 I know a lot of you, including myself have been shopping for them. Check it out! Your friend in TX, Sharon

Subject: vegetable lasagne From: Jane To: All Date Posted: Thurs, May 20, 1999 at 17:07:22 (PDT) Email Address: Reedundnt@aol.com Message: Does anyone have a recipe for a vegetable lasagne with portobello mushrooms and a white sauce. A client has requested this and I can't find one. Help!! Thanks.

Subject: Re: vegetable lasagne From: Chef JT/Ohio To: Jane Date Posted: Thurs, May 20, 1999 at 18:32:55 (PDT) Email Address: dinnerissolved@prodigy.net Message: Does anyone have a recipe for a vegetable lasagne with portobello mushrooms and a white sauce. A client has requested this and I can't find one. Help!! Thanks. --- This is one I make for my clients. It's great! Wild Mushroom Lasagna with Smoked Mozzarella and Fresh Sage Recipe By : Dean and DeLuca Cookbook Serving Size : 6 Categories : Casseroles Vegetarian Italian Amount Measure Ingredient -- Preparation Method --- --- -- --- --- --- --- --- --- --- --- --- --- --- --- --- --- -- 1 1/2 cups porcini mushrooms -- firmly packed 4 tablespoons unsalted butter 1 pound mushrooms -- thinly sliced 1 1/4 pounds mushrooms, wild -- thinly sliced 6 medium shallots -- thinly sliced 6 each garlic cloves -- finely minced 2 tablespoons fresh sage -- finely minced 1/2 cup heavy cream salt and pepper -- to taste 1 pound mozzarella cheese, smoked -- shredded 3/4 cup parmesan cheese -- shaved 9 each lasagna noodles -- parboiled nutmeg -- freshly grated fresh sage -- for garnish 1. Place the dried porcini in a bowl, and cover with about 2 cups of hot water. Soak for 30 minutes. 2. Place 2 tbls. of the butter in a very large saute pan over moderately high heat. When the butter has melted and is just starting to brown slightly, add the sliced cultivated mushrooms. Make sure the pan is not crowded (if it is, do this in two batches). Saute the mushrooms over high heat for 2 minutes, or until they begin to brown slightly. Remove and reserve. 3. Add the remaining 2 tbls. of butter to the pan over moderately high heat. When the butter has melted and is just starting to brown slightly, add the sliced wild mushrooms. Make sure the pan is not crowded (if it is, do this in two batches). Also, add the shallots, the garlic, and the minced sage. Saute the mushrooms over high heat for 2 minutes, or until they begin to brown slightly. Return the sauteed cultivated mushrooms to the pan, and mix together well. Drain the porcini well, and add to the pan, mixing well. add the cream, and cook over high heat until the cream thickens slightly (about 30 seconds). Remove mixture from heat. Season with salt, pepper and nutmeg. 4. Butter a lasagna pan that is roughly 9 inches by 11 inches by 1 1/2 inches. Place 3 parboiled lasagna strips on the bottom of the pan (they may overlap slightly). cover with half of the mushroom mixture, half of the Parmigiano-Reggiano, and a quarter of the smoked mozzarella. Make sur3 everything is spread out evenly. Top with 3 more lasagna strips. cover with the remaining half of the mushroom mixture, the remaining half of the Parmigiano-Reggiano, and the second quarter of the smoked mozzarella. Top with the last 3 lasagne strips. Place whole leave of sage over the lasagne in a decorative pattern. Top with the remaining smoked mozzarella. 5. Cover the lasagna pan well with aluminum foil, and bake in a preheated 325 degree oven for 30 minutes. Remove from oven, remove, foil and place under the broiler until brown and bubbly on top, about 1 minute. Let rest 10 minutes, then cut into sections and place on plates. - - - - - - - - - - - - - - - - - - Suggested Wine: Cabernet Savingnon NOTES : The no-boil lasagna noodles work great in this, except they work best if you parboil them for 3 minutes first. Chef Jennifer Troy Papp Dinner is Solved! Akron, Ohio Dinner is Solved! www.personalchef.com/dinnerissolved.htm

Subject: Re: vegetable lasagne From: Jane To: Chef JT/Ohio Date Posted: Fri, May 21, 1999 at 05:00:00 (PDT) Email Address: Reedundnt@aol.com Message:

Subject: Re: vegetable lasagne From: Jane To: Jane Date Posted: Fri, May 21, 1999 at 09:55:17 (PDT) Email Address: reedundnt@aol.com Message: That was supposed to say, 'thank you'.

Subject: containers From: Castle Sue To: All Date Posted: Thurs, May 20, 1999 at 15:27:53 (PDT) Email Address: samwisegry@aol.com Message: Has anyone had any luck in getting the big distributors to deal with you(like Sysco) to get containers? I researched Ivex and Tenneco products, I like them both, but when you call Sysco you get the run-a-round about the products numbers being different from theirs. Anyone got a good solution? Thanks.

Subject: Re: containers From: AngelChef To: Castle Sue Date Posted: Fri, May 21, 1999 at 18:28:49 (PDT) Email Address: aoc1@bellsouth.net Message: Call Sysco, PYA, Alliant, etc....distributors for your area (you should be able to get the cos. from local restaurants, caterers) and ask for the name and no. of your local rep. They should be able to provide you with the info. you need. However, keep in mind that most of these folks work on commission and their bigger clients are gonna be their bigger concern. Also, ask them when they have food shows...you can go and check out the products. Your best bet is if you have a friend/connection at a restaurant that deals w/the company you want to buy from. You can get them to purchase on their order for you (and the bigger purchasers get bigger discounts!) and pick up from their location. An 18 wheel delivery truck is not gonna come to your home! Or if the Rep is a really GOOD rep, he'll help you work something out at a local purchaser in order to accomodate you! Good luck and let me know if you have other questions. Wendy

Subject: P.S. From: AngelChef To: AngelChef Date Posted: Fri, May 21, 1999 at 18:31:38 (PDT) Email Address: aoc1@bellsouth.net Message: I agree with the others too...I'm using the Gladware, Ziplock stuff...It does stack GREAT in the freezer!

Subject: Re: containers From: Chef Bogart To: Castle Sue Date Posted: Thurs, May 20, 1999 at 21:17:14 (PDT) Email Address: chefbogart@aol.com Message: Has anyone had any luck in getting the big distributors to deal with you(like Sysco) to get containers? I researched Ivex and Tenneco products, I like them both, but when you call Sysco you get the run-a-round about the products numbers being different from theirs. Anyone got a good solution? Thanks. --- I tell ya for the price you cant go wrong with the GladeWare Cotainers. They go for about $2.25 for aset of five. Thats the only product I will use. Thanks Chef Neil Bogart

Subject: Re: containers From: Rich To: Chef Bogart Date Posted: Fri, May 21, 1999 at 18:45:05 (PDT) Email Address: rverdillo@aol.com Message: I agree with Neil, the glad ware, ziplock disposables work great, have a nice size variety,and can be used several times. Definately cost effective.

Subject: Re: containers From: Steve To: Rich Date Posted: Sat, May 22, 1999 at 18:10:45 (PDT) Email Address: customcuisine@yahoo.com Message: I really like the Gladware, however, I now have three clients who want everything portioned individually. With 5 entrees, 3 or 4 with sides, that adds up to a lot of containers at $.50 each. I am looking for a cheaper alternative. Steve

Subject: Re: containers From: Saucychef To: Chef Bogart Date Posted: Fri, May 21, 1999 at 09:49:35 (PDT) Email Address: Saucychef@webtv.net Message: Has anyone had any luck in getting the big distributors to deal with you(like Sysco) to get containers? I researched Ivex and Tenneco products, I like them both, but when you call Sysco you get the run-a-round about the products numbers being different from theirs. Anyone got a good solution? Thanks. --- I tell ya for the price you cant go wrong with the GladeWare Cotainers. They go for about $2.25 for aset of five. Thats the only product I will use. Thanks Chef Neil Bogart --- Hey Neil, you are sure right on that one. I have been able to pick up Gladware for $1.69 for 5 piece set and I just love the way they stack and save on space in the freezer. Nice to hear from you Neil. I hope you are doing well. Saucy Chef, Karen

Subject: Re: containers From: Sharon To: Chef Bogart Date Posted: Fri, May 21, 1999 at 04:43:46 (PDT) Email Address: sharon@thewoodlands.net Message: Has anyone had any luck in getting the big distributors to deal with you(like Sysco) to get containers? I researched Ivex and Tenneco products, I like them both, but when you call Sysco you get the run-a-round about the products numbers being different from theirs. Anyone got a good solution? Thanks. --- I tell ya for the price you cant go wrong with the GladeWare Cotainers. They go for about $2.25 for aset of five. Thats the only product I will use. Thanks Chef Neil Bogart --- I use the Gladware containers mainly for sides. They are perfect for 4 servings of rice, potatoes, etc... I use the blue top Rubbermaid ones for entrees. They are very sturdy & not that expensive. Your friend in TX, Sharon

Subject: Re: containers From: Ina To: Castle Sue Date Posted: Thurs, May 20, 1999 at 16:15:42 (PDT) Email Address: chefina@aol.com Message: Has anyone had any luck in getting the big distributors to deal with you(like Sysco) to get containers? I researched Ivex and Tenneco products, I like them both, but when you call Sysco you get the run-a-round about the products numbers being different from theirs. Anyone got a good solution? Thanks. --- Sue, contact IVEX directly using the attached info. Keep in mind they they have fairly large minimum orders, so try and buy with other people and split the order. Ina Ok, here we go - the website address for IVEX is www.ivexpackaging.com It's an informative site, and also now contains info on Ultra Pak dual ovenable/micro containers as well. The sales distributor info is: EAST 800 245-1501 SOUTH 800 849-0879 CENTRAL 800 473-7695 WEST 209 651-2126 CANADA (TORONTO) 416 259-4231 QUEBEC 514 679-4750 Ok, here we go - the website address for IVEX is www.ivexpackaging.com It's an informative site, and also now contains info on Ultra Pak dual ovenable/micro containers as well. The sales distributor info is: EAST 800 245-1501 SOUTH 800 849-0879 CENTRAL 800 473-7695 WEST 209 651-2126 CANADA (TORONTO) 416 259-4231 QUEBEC 514 679-4750

Subject: Re: containers From: Candy To: Ina Date Posted: Tues, May 25, 1999 at 13:20:25 (PDT) Email Address: Chefcandy@personalchef.com Message: Has anyone had any luck in getting the big distributors to deal with you(like Sysco) to get containers? I researched Ivex and Tenneco products, I like them both, but when you call Sysco you get the run-a-round about the products numbers being different from theirs. Anyone got a good solution? Thanks. --- Sue, contact IVEX directly using the attached info. Keep in mind they they have fairly large minimum orders, so try and buy with other people and split the order. Ina Ok, here we go - the website address for IVEX is www.ivexpackaging.com It's an informative site, and also now contains info on Ultra Pak dual ovenable/micro containers as well. The sales distributor info is: EAST 800 245-1501 SOUTH 800 849-0879 CENTRAL 800 473-7695 WEST 209 651-2126 CANADA (TORONTO) 416 259-4231 QUEBEC 514 679-4750 Ok, here we go - the website address for IVEX is www.ivexpackaging.com It's an informative site, and also now contains info on Ultra Pak dual ovenable/micro containers as well. The sales distributor info is: EAST 800 245-1501 SOUTH 800 849-0879 CENTRAL 800 473-7695 WEST 209 651-2126 CANADA (TORONTO) 416 259-4231 QUEBEC 514 679-4750 --- Here's a thought - if your client wants to use disposable containers, or in Steve's case - LOTS of containers - why not just add $5.00 or $6.00 to the cost of the service each time? I'['m sure they're amenable to having what they want, and instead of a one-time fee, they can absorb the cost of their containers each cooking date...makes it nice and easy...I like that...Candy

Subject: Yahoo! Chat From: Sharon To: All Date Posted: Thurs, May 20, 1999 at 14:04:18 (PDT) Email Address: sharon@thewoodlands.net Message: Hi APCA Members: A chat has been scheduled for Saturday morning. You still have time to join the chat club & join in. The only requirement is that you are a paid member of the APCA. Please post your message here or e-mail me directly concerning membership. Hope to see you there! Your friend in TX, Sharon American Personal Chef Association www.personalchef.com/

Subject: Re: Yahoo! Chat From: Jon & Beverly To: Sharon Date Posted: Thurs, May 20, 1999 at 20:42:33 (PDT) Email Address: burrittoking@yahoo.com Message: WE WOULD LIKE TO JOIN YOU SAT. MORNING. WE ARE MEMBERS OF APCA. WHAT TIME AND WHAT DO WE HAVE TO DO . THANKS JON

Subject: Re: Yahoo! Chat From: Sharon To: Jon & Beverly Date Posted: Fri, May 21, 1999 at 04:45:21 (PDT) Email Address: sharon@thewoodlands.net Message: WE WOULD LIKE TO JOIN YOU SAT. MORNING. WE ARE MEMBERS OF APCA. WHAT TIME AND WHAT DO WE HAVE TO DO . THANKS JON --- Hi John & Beverly: I'll send you an invitation. Just follow the simple instructions to join! It's a lot of fun. We had impromptu chat last night & learned a lot & got to know each other. Hope to see you there. Your friend in TX, Sharon

Subject: Re: Yahoo! Chat From: Kelly To: Sharon Date Posted: Thurs, May 20, 1999 at 14:57:00 (PDT) Email Address: KellyCapow@aol.com Message: Dear Sharon, I will give it another try. So please include me in! I did get a note back from yahoo..I think they were more fasinated that my name was Kelly Capowski! smile Who ever wrote asked me if I had broken up with Zack (on Saved by the Bell) if I would go out with him! smile But back to the topic.. He Said that I might have to cut and paste. Now I know this sounds really ignorant, but can I have instructions how to do that? I know how to do it on my word prosessor but not on AOL format. lets hope I get it this time! Thanks for all your help and advise. Kelly PS and my bad spelling

Subject: Re: Yahoo! Chat From: Kelly To: Sharon Date Posted: Thurs, May 20, 1999 at 14:48:43 (PDT) Email Address: KellyCapow@aol.com Message:

Subject: Re: Yahoo! Chat From: Ronna To: Sharon Date Posted: Thurs, May 20, 1999 at 14:35:50 (PDT) Email Address: mrhathome@webtv.net Message: Hi Sharon, I'm new with APCA and have not yet logged on to the members forum. I tried todoy but it would not accept the password candy sent in her letter. I was informed there was a security breach of sorts. Iam having trouble getting on the web form my home so I can only hope to be able to chat Sat. I have e-mail at work Ronna.flaig@awl.com please send any replies to this address for now. Thanks, Ronna

Subject: Texas Personal Chef's Meeting From: Sharon To: All Date Posted: Thurs, May 20, 1999 at 13:10:19 (PDT) Email Address: sharon@thewoodlands.net Message: Hello Chefs: I'm currently organizing a Texas Chapter of Personal Chef's. If you are interested in attending please let me know. Many other states have also gotten together for informative meetings so we have useful information about what works. Let me know when would be a good time & we will get started on the planning phase. Can't wait to meet everyone! Have a great day. Your friend in TX, Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Texas Personal Chef's Meeting From: Donna P To: Sharon Date Posted: Fri, May 21, 1999 at 08:00:15 (PDT) Email Address: gprall@flash.net Message: I'd love to participate in Texas group. Anytime, anywhere is fine (just not a holiday weekend). Maybe early fall?

Subject: Re: Texas Personal Chef's Meeting From: Jon & Beverly To: Sharon Date Posted: Thurs, May 20, 1999 at 14:09:10 (PDT) Email Address: burrittoking@yahoo.com Message: WE ARE NEW TO THIS AND ARE STILL IN THE PLANNING STAGES. WE WOULD LOVE TO MEET OTHER PEOPLE AND SHARE IDEA'S. WE ARE BOTH NATIVE TEXANS AND KNOW ALL SORTS OF PLACES TO HAVE A WEEKEND CONVENTION. IF YOU WANT SOME HELP LET US KNOW AND KEEP US UPDATED. WE LIVE IN BROWNWOOD TX. THANKS JON & BEVERLY. HAVE SKILLET WILL TRAVEL

Subject: I did it! From: Kari To: All Date Posted: Wed, May 19, 1999 at 12:18:16 (PDT) Email Address: kehaler57@yahoo.com Message: I can't believe it, but after monitoring this forum since October, I finally worked up the courage to order the training materials. I'm really excited and scared at the same time. I'm really counting on you guys for my support. I can tell that this is where it's at in the pc industry.Thanks for being here. I'll be back. Kari

Subject: Re: I did it! From: nadia To: Kari Date Posted: Fri, May 21, 1999 at 06:05:03 (PDT) Email Address: babybat@sprint.ca Message: I can't believe it, but after monitoring this forum since October, I finally worked up the courage to order the training materials. I'm really excited and scared at the same time. I'm really counting on you guys for my support. I can tell that this is where it's at in the pc industry.Thanks for being here. I'll be back. Kari --- Hi Kari: Well, it's good to hear that other potential personal chefs are 'excited and scared at the same time'. That is exactly how I feel right now. I have always loved to cook different types of meals and when I heard about personal cheffing -- I knew it was for me. But that was the easy part. Now, I have to commit myself and somehow I keep underestimating my ability to do this for some reason. I have only been looking into the open forum for about a month or so and am getting encouraged every day. But I still have this little butterfly in my stomach. I hope I can set it free! Good luck to you and to everyone else just starting out. Nadia

Subject: Re: I did it! From: Chef Bogart To: Kari Date Posted: Thurs, May 20, 1999 at 21:20:41 (PDT) Email Address: chefbogart@aol.com Message: I can't believe it, but after monitoring this forum since October, I finally worked up the courage to order the training materials. I'm really excited and scared at the same time. I'm really counting on you guys for my support. I can tell that this is where it's at in the pc industry.Thanks for being here. I'll be back. Kari --- Congrades, Its nice to see new people around. Good luck, If you need any help just call. Thanks Chef Neil www.chefneils.citysearch.com

Subject: Re: I did it! From: Dennis To: Kari Date Posted: Wed, May 19, 1999 at 19:21:53 (PDT) Email Address: nosko@javanet.com Message: Welcome, Kari I also have just started and am in the process of setting up my PC business. Even though I have been a chef for years so much of this is new to me, but I find the process very exciting. The beauty of this forum is that we are getting so much information now, but in the future will be helping others along their journey. Best of Luck Dennis

Subject: Re: I did it! From: Kim To: Kari Date Posted: Wed, May 19, 1999 at 12:44:30 (PDT) Email Address: gh35@erols.com Message: Hey, me too. Tell me about yourself and why you joined! Kim

Subject: Re: I did it! From: Kari To: Kim Date Posted: Wed, May 19, 1999 at 13:18:55 (PDT) Email Address: kehaler57@yahoo.com Message: Hey, me too. Tell me about yourself and why you joined! Kim --- Kim, I joined because I always knew that someday I would make a business using the best skills that I have and that is cooking. I worried that maybe at 42 I was getting a little old for this, but everyone's enthusiasm here is contagious.I thought about starting a restaraunt, but the hours and burnout really turned me off.Hopefully my prayers have been answered and together we will turn this industry upside down. Thanks for the reply. Kari

Subject: Re: I did it! From: AngelChef To: Kari Date Posted: Wed, May 19, 1999 at 15:47:27 (PDT) Email Address: aoc1@bellsouth.net Message: Kari, Welcome...and don't worry about the age thing. One night when a bunch of us were in our chat room we decided to get personal, and of course, that was the first thing we all asked each other. Based on that conversation, you're rignt there with us! Fortyish seemed to be the average. Guess we're all having our mid-life crisees and realize it's time to make a living doing something we love to do AND be our own boss! I wish you all the best and look forward to meeting and chatting with you! Wendy in NC Where are you and Kim?

Subject: Re: I did it! From: Sherri To: Kari Date Posted: Wed, May 19, 1999 at 12:42:41 (PDT) Email Address: Zresp@aol.com Message: Hi Kari! I got my training materials about a week ago. It's great! So much info! You are really going to get excited once you get it! I just know with all the support there is no way to go but up. Goodluck to you and I am happy to be learning along beside you! Sherri

Subject: Hello all From: Kim To: All Date Posted: Tues, May 18, 1999 at 17:33:50 (PDT) Email Address: gh35@erols.com Message: Hi everyone, just writing to introduce myself in general. I'm in Northern Virginia and have been tracking your open forum for the last 3 months with the anticipation of joining your profession. Well, yesterday I sent my form and check off to Candy and am ready to plunge in. I've been in this area for a while working as a restaurant sous chef after culinary school and just can't stand working for egomaniacal men anymore. I am soooo looking forward to the opportunity to have a more self-driven, friendlier work atmosphere. Everyone's enthusiasm and drive even as exhibited on this forum encouraged me to go for it. See you soon!

Subject: Re: Hello all From: Sherri To: Kim Date Posted: Wed, May 19, 1999 at 14:37:49 (PDT) Email Address: Zresp@aol.com. Message: Hi Kim!I took the plunge last week! Glad to see I am not the only new cook on the block! The training materials are great! Candy is very through. Plus, everyone is so supportive. Everyone wants to help everyone succeed! I never seen so much comraderie! Lets do this thing!! Sherri

Subject: Re: Hello all From: Ronna To: Kim Date Posted: Wed, May 19, 1999 at 14:07:28 (PDT) Email Address: Ronna.Flaig@awl.com Message: Hello everyone, Ialso I writting you all for the first time. I recieved my package from Candy, about 2 weeks ago. I'm looking forward to making this my new career.I have a 4 yearold who has been begging me to stay home more and this seems to fit the bill for me. I have been working as a chef in restuants and in Corperate offices with Marriott and privately for 24 years. I,m so ready for a change of pace. I have slso done some private chefing and catering as well. I have ton's of tried and true recipes I just need alitte time to break down quantities.I'll share or trade recipes any time. I look forward to net working with allof you. Ronna

Subject: Re: Hello all From: AngelChef To: Kim Date Posted: Wed, May 19, 1999 at 08:04:59 (PDT) Email Address: aoc1@bellsouth.net Message: Welcome Kim... I look forward to 'meeting' you in the members forum and Sharon's Chat Room! This is a great bunch of folks you've decided to join and I'm sure you'll be happy with your decision! Wendy

Subject: Re: Hello all From: Chef JT To: Kim Date Posted: Wed, May 19, 1999 at 05:25:37 (PDT) Email Address: dinnerissolved@prodigy.net Message: Welcome Kim! If you think this is enthusiasm...you ain't seen nuthin' yet! The member's forum has an ethusiastic, dynamic group of people that are constantly advising, supporting, and sharing with each other. We'll look for you there! Chef Jennifer Troy Papp Dinner is Solved! Akron, Ohio www.personalchef.com/dinnerissolved.htm

Subject: Re: Hello all From: Candy To: Kim Date Posted: Tues, May 18, 1999 at 18:00:33 (PDT) Email Address: Chefcandy@personalchef.com Message: Hi everyone, just writing to introduce myself in general. I'm in Northern Virginia and have been tracking your open forum for the last 3 months with the anticipation of joining your profession. Well, yesterday I sent my form and check off to Candy and am ready to plunge in. I've been in this area for a while working as a restaurant sous chef after culinary school and just can't stand working for egomaniacal men anymore. I am soooo looking forward to the opportunity to have a more self-driven, friendlier work atmosphere. Everyone's enthusiasm and drive even as exhibited on this forum encouraged me to go for it. See you soon! --- Welcome, Kim - from all of us! We're looking forward to working with you! Candy

Subject: THERMALWHiZ Collapsible Coolers on Wheels From: California Innovations To: All Date Posted: Mon, May 17, 1999 at 12:18:56 (PDT) Email Address: service@ca-innovations.com Message: We have received quite a few requests from personal chef's regarding our THERMALWHiZ Collapsible Coolers on wheels. We received one request from Sharon Worster, who suggested that we post a message here on your forum. We would like to thank everyone who sent us e-mail asking where to purchase our products. For those of you who have been waiting a very long time for this information or requested it more than once, please accept our apologies for not getting this information to you sooner. The THERMALWHiZ Collapsible Coolers on Wheels that you are inquiring about are one of our newest and most popular products. The THERMALWHiZ 90 Can Collapsible Cooler on Wheels is an item that is made exclusively for and can only be found at Costco Wholesale. Selected stores will be carrying this product. Costco has selected the stores, if your local store does not carry them please contact Costco to see which other store carries them. We also make a THERMALWHiZ 54 Can Collapsible Cooler on Wheels that can be found at Target on QVC and through Solutions Mail Order. ***NOTE: QVC will be selling this product on May 19 and May 20. Please look for us on QVC on those two days!!! If anyone has any other questions or concerns please do not hesitate to contact Leah at California Innovations at service@ca-innovations.com or (416) 590-7700 ext. 227

Subject: Re: THERMALWHiZ Collapsible Coolers on Wheels From: Sharon To: California Innovations Date Posted: Mon, May 17, 1999 at 18:34:26 (PDT) Email Address: sharon@thewoodlands.net Message: We have received quite a few requests from personal chef's regarding our THERMALWHiZ Collapsible Coolers on wheels. We received one request from Sharon Worster, who suggested that we post a message here on your forum. We would like to thank everyone who sent us e-mail asking where to purchase our products. For those of you who have been waiting a very long time for this information or requested it more than once, please accept our apologies for not getting this information to you sooner. The THERMALWHiZ Collapsible Coolers on Wheels that you are inquiring about are one of our newest and most popular products. The THERMALWHiZ 90 Can Collapsible Cooler on Wheels is an item that is made exclusively for and can only be found at Costco Wholesale. Selected stores will be carrying this product. Costco has selected the stores, if your local store does not carry them please contact Costco to see which other store carries them. We also make a THERMALWHiZ 54 Can Collapsible Cooler on Wheels that can be found at Target on QVC and through Solutions Mail Order. ***NOTE: QVC will be selling this product on May 19 and May 20. Please look for us on QVC on those two days!!! If anyone has any other questions or concerns please do not hesitate to contact Leah at California Innovations at service@ca-innovations.com or (416) 590-7700 ext. 227 --- Hi Leah: Thanks for posting this information. A lot of us, including myself, have been searching for your product. I received your e-mail too. Your friend in TX, Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: THERMALWHiZ Collapsible Coolers on Wheels From: Candy To: Sharon Date Posted: Tues, May 18, 1999 at 15:10:13 (PDT) Email Address: Chefcandy@personalchef.com Message: We have received quite a few requests from personal chef's regarding our THERMALWHiZ Collapsible Coolers on wheels. We received one request from Sharon Worster, who suggested that we post a message here on your forum. We would like to thank everyone who sent us e-mail asking where to purchase our products. For those of you who have been waiting a very long time for this information or requested it more than once, please accept our apologies for not getting this information to you sooner. The THERMALWHiZ Collapsible Coolers on Wheels that you are inquiring about are one of our newest and most popular products. The THERMALWHiZ 90 Can Collapsible Cooler on Wheels is an item that is made exclusively for and can only be found at Costco Wholesale. Selected stores will be carrying this product. Costco has selected the stores, if your local store does not carry them please contact Costco to see which other store carries them. We also make a THERMALWHiZ 54 Can Collapsible Cooler on Wheels that can be found at Target on QVC and through Solutions Mail Order. ***NOTE: QVC will be selling this product on May 19 and May 20. Please look for us on QVC on those two days!!! If anyone has any other questions or concerns please do not hesitate to contact Leah at California Innovations at service@ca-innovations.com or (416) 590-7700 ext. 227 --- Hi Leah: Thanks for posting this information. A lot of us, including myself, have been searching for your product. I received your e-mail too. Your friend in TX, Sharon --- Isn't it wonderful that so many of you responded to my recommendation on, and contact information for the Collapsible Cooler On Wheels that the company was nice enough to take advantage of Sharon Worster's invitation to respond on the Forum. That is real cooperation and association at work - I applaud all of you, and will continue to list innovative, useful 'personal chef' type products as I encounter them. Good work! Candy

Subject: Chef of the Month From: Candy Wallace To: All Date Posted: Sun, May 16, 1999 at 09:48:18 (PDT) Email Address: Chefcandy@personalchef.com Message: Congratulations to Sharon Worster, of Houston, Texas who is the APCA Chef of the Month! Sharon, of Neno's Personal Chef Service is a talented, energetic, enthusiastic businesswoman with a passion for cooking that is clearly in evidence in her busy Personal Chef Service, and we wanted everyone to have the chance to meet her! Bravo, Sharon!

Subject: Re: Chef of the Month From: Chef Bogart To: Candy Wallace Date Posted: Thurs, May 20, 1999 at 21:23:35 (PDT) Email Address: chefbogart@aol.com Message: Congratulations to Sharon Worster, of Houston, Texas who is the APCA Chef of the Month! Sharon, of Neno's Personal Chef Service is a talented, energetic, enthusiastic businesswoman with a passion for cooking that is clearly in evidence in her busy Personal Chef Service, and we wanted everyone to have the chance to meet her! Bravo, Sharon! --- All right Sharon, Good Job. Keep up the good work. Awesome Job, Chef Neil

Subject: Re: Chef of the Month From: Michele To: Candy Wallace Date Posted: Tues, May 18, 1999 at 16:09:17 (PDT) Email Address: shell37@prodigy.net Message: Congratulations Sharon! It has been a pleasure to get to know you in the 'chat' room. Your postings are always great fun to read and most inspiring! Michele

Subject: Re: Chef of the Month From: Sharon To: Candy Wallace Date Posted: Mon, May 17, 1999 at 18:48:56 (PDT) Email Address: sharon@thewoodlands.net Message: Congratulations to Sharon Worster, of Houston, Texas who is the APCA Chef of the Month! Sharon, of Neno's Personal Chef Service is a talented, energetic, enthusiastic businesswoman with a passion for cooking that is clearly in evidence in her busy Personal Chef Service, and we wanted everyone to have the chance to meet her! Bravo, Sharon! --- Hi Candy: Thank you for the honor of 'Chef of the Month'...& for your kind words. I appreciate you & Angel Chef (Wendy Perry) for the nomination. I love my business & can't believe it's really a *job*. One thing I must say though~~~I'm a member of a wonderful group of people that have made me into what I am. Only earlier in the year did I start-up & so many people have helped me & I intend to do for others what has been done for me. Especially Candy; the Mother of ALL Personal Chefs, the pioneer that struck it out on her own all those years ago w/ broom & fire extingusher in hand! (Didn't read THAT in the training manual did ya?) Also, girlchef for her lively posts to keep me going! Thanks for answering all my dumb questions: each & every one of you. There will be plenty more!! Thanks again! :) :) Your friend in TX, Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Chef of the Month From: AngelChef To: Sharon Date Posted: Wed, May 19, 1999 at 08:06:01 (PDT) Email Address: aoc1@bellsouth.net Message: you GO girlfriend! wp in nc

Subject: Re: Chef of the Month From: John To: Girlchef Date Posted: Sun, May 16, 1999 at 18:26:17 (PDT) Email Address: mychef1@hotmail.com Message: What an excellant choice. It really helps so much to be associated with people with the drive and ambition such as Sharons.It's truely people like her that help to keep other P.C.'s focused on the tasks at hand.Thanks for all you do this Bud.....I mean Opus One is for you !! - John

Subject: PC's and Cooking Live! From: Chef Nan To: All Date Posted: Wed, May 12, 1999 at 16:51:11 (PDT) Email Address: nwhite@atlantic.net Message: Go DONNA from NJ! Tonight's Cooking Live episode with Sara Moulton featured a caller asking for career advice in cooking. Donna so rightly responded with our favorite answer - consider personal cheffing! Way to get exposure for the trade, as well as your own PC business, Donna. You GO! Chef Nan A Little Thyme Jax, FL

Subject: Need PC in Albuquerque From: Donna P. To: All Date Posted: Wed, May 12, 1999 at 15:13:37 (PDT) Email Address: dprall@dttus.com Message: I need to find a personal chef in the Albuquerque, New Mexico area for an older couple. Anyone out there? Please email me at dprall@dttus.com. Thanks.

Subject: Re: Need PC in Albuquerque From: Candy To: Donna P. Date Posted: Wed, May 12, 1999 at 17:57:43 (PDT) Email Address: Chefcandy@personalchef.com Message: I need to find a personal chef in the Albuquerque, New Mexico area for an older couple. Anyone out there? Please email me at dprall@dttus.com. Thanks. --- Hi, Donna. thanks for the request - I've e-mailed you the information for two of our member chefs in the Albuquerque, NM area - I think you'll be pleased with both of them. Bon Appetit! Candy

Subject: Just signed on, a few questions... From: CCC To: All Date Posted: Tues, May 11, 1999 at 23:29:13 (PDT) Email Address: blouin@rconnect.com Message: Well here I am; I just signed on tonight. My husband and I love the work we do, but would like to expand our current income and because we love cooking, we decided this was the profession for us. I have a survey of you pros out there: 1. What do you charge and how do you determine it? We are swaying back and forth between including groceries and not including them. We would like to keep it below $200, as we feel this may deter potential clients in this rural area. Do you have any kind of deal worked out with local grocery stores? 2. I have read some fantastic marketing ideas for this profession but would like to know what each of you has found the most successful. 3. What is the very best cookware to purchase? Thanks and nice to meet such a varied group of professionals! ~Trista Culinary Connaisseurs

Subject: Re: Just signed on, a few questions... From: Chef Tracy To: CCC Date Posted: Wed, May 12, 1999 at 08:32:42 (PDT) Email Address: edibles @ mediaone.net Message: Dear Trista, I am here in Jacksonville Florida and this is what works for me. #1) I charge $300 per service which is a, 5 different entrees at 4 servings each, Basic Service. This includes everything, a planned menu, shopping, the food, all the cooking, everything. No, I do not have any deals worked out with any stores, and I shop at more than one. #2) The best source of marketing I have had has been word of mouth, and charity auctions. #3) As far as cookwear, I use what is the best for the job, so I buy open stock. One brand for one thing, a different brand for something else. I never bought a set. My favorite pan I've had for fifteen years. If you love to cook, then this is the career for you, welcome to the forum. Chef Tracy Chef Tracy Elegant Edibles www.jacksonville.net/~edibles

Subject: Re: Just signed on, a few questions... From: CCC To: Chef Tracy Date Posted: Wed, May 12, 1999 at 15:07:30 (PDT) Email Address: blouin@rconnect.com Message: Thanks for your response Tracy! What brand pan have you had for 15 years? Do you find that the $300 price tag has turned a lot of people off? What do you say to convince people that it is the right price to charge? Thanks, Trista

Subject: Re: Just signed on, a few questions... From: ChefNan To: CCC Date Posted: Wed, May 12, 1999 at 15:44:38 (PDT) Email Address: nwhite@atlantic.net Message: Hi Trista! Let's talk pricing! You are a professional, providing a 'value added' personal service. Never underestima