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Amy Edwards -:- pc training -:- Wed, May 26, 1999 at 14:21:08 (PDT)

Sandy -:- Research Question -:- Wed, May 26, 1999 at 11:24:55 (PDT)
_
Sharon -:- Re: Research Question -:- Wed, May 26, 1999 at 14:51:22 (PDT)
_ Ina -:- Re: Research Question -:- Wed, May 26, 1999 at 12:08:58 (PDT)

Michele -:- Thinking about it -:- Wed, May 26, 1999 at 11:01:28 (PDT)
_
Ronna -:- Re: Thinking about it -:- Wed, May 26, 1999 at 13:11:49 (PDT)
_ Kari -:- Re: Thinking about it -:- Wed, May 26, 1999 at 13:02:18 (PDT)
_ Kari -:- Re: Thinking about it -:- Wed, May 26, 1999 at 12:59:35 (PDT)
_ Candy -:- Re: Thinking about it -:- Wed, May 26, 1999 at 11:12:56 (PDT)

Colleen -:- Chef clothing distributor -:- Wed, May 26, 1999 at 08:53:48 (PDT)
_
Kari -:- Re: Chef clothing distributor -:- Wed, May 26, 1999 at 12:49:19 (PDT)

Kim -:- Web site refs -:- Tues, May 25, 1999 at 12:05:22 (PDT)
_
Kimberly -:- Re: Web site refs -:- Tues, May 25, 1999 at 12:21:21 (PDT)
__ Kim -:- Re: Web site refs -:- Tues, May 25, 1999 at 12:27:47 (PDT)
___ Kim -:- Re: Web site refs -:- Tues, May 25, 1999 at 12:30:32 (PDT)
____ Kimberly -:- Wow! -:- Tues, May 25, 1999 at 12:35:54 (PDT)
_____ Candy -:- Re: Wow! -:- Tues, May 25, 1999 at 12:44:18 (PDT)
______ Kim -:- Re: Wow! -:- Tues, May 25, 1999 at 12:49:50 (PDT)
_______ Sharon -:- Re: Wow! -:- Tues, May 25, 1999 at 13:50:59 (PDT)

Kimberly -:- Newbie intro & question on attire -:- Tues, May 25, 1999 at 12:03:24 (PDT)
_
Kelly -:- Re: Newbie intro & question on attire -:- Wed, May 26, 1999 at 08:25:13 (PDT)
__ Kelly -:- sewing chefs coat... -:- Wed, May 26, 1999 at 08:45:13 (PDT)
___ Kimberly -:- Oh duh! I posted that, not Kelly -:- Wed, May 26, 1999 at 16:22:39 (PDT)
___ Sharon -:- Re: sewing chefs coat... -:- Wed, May 26, 1999 at 09:21:58 (PDT)
____ Kelly -:- Re: sewing chefs coat... -:- Wed, May 26, 1999 at 10:53:46 (PDT)
_____ Mindi -:- Re: sewing chefs coat... -:- Wed, May 26, 1999 at 14:09:09 (PDT)
_ Sharon -:- Re: Newbie intro & question on attire -:- Tues, May 25, 1999 at 13:33:16 (PDT)
_ Steve -:- Re: Newbie intro & question on attire -:- Tues, May 25, 1999 at 12:49:56 (PDT)
__ Kimberly -:- For Steve -:- Wed, May 26, 1999 at 08:08:50 (PDT)
__ Kim -:- Re: Newbie intro & question on attire -:- Tues, May 25, 1999 at 12:53:24 (PDT)
___ Kimberly -:- For Kim -:- Wed, May 26, 1999 at 08:10:03 (PDT)
___ Candy -:- Re: Newbie intro & question on attire -:- Tues, May 25, 1999 at 16:44:31 (PDT)
____ Kimberly -:- To Candy -:- Wed, May 26, 1999 at 08:13:00 (PDT)
____ Chef Tracy -:- Re: Newbie intro & question on attire -:- Wed, May 26, 1999 at 07:42:45 (PDT)
____ Chef Tracy -:- Re: Newbie intro & question on attire -:- Wed, May 26, 1999 at 07:41:44 (PDT)
_____ Kimberly -:- For Chef Tracy -:- Wed, May 26, 1999 at 08:06:47 (PDT)

Ina -:- Paella Pan? -:- Fri, May 21, 1999 at 13:54:59 (PDT)
_
Chef Mike -:- Re: Paella Pan? -:- Sat, May 22, 1999 at 05:54:29 (PDT)
__ Steve -:- Re: Paella Pan? -:- Sat, May 22, 1999 at 18:05:30 (PDT)
_ Sharon -:- Re: Paella Pan? -:- Sat, May 22, 1999 at 05:34:03 (PDT)
__ Ina -:- Re: Paella Pan? -:- Sat, May 22, 1999 at 07:17:17 (PDT)
_ Book A Cook -:- Re: Paella Pan? -:- Fri, May 21, 1999 at 18:30:46 (PDT)
_ Kim -:- Re: Paella Pan? -:- Fri, May 21, 1999 at 14:20:44 (PDT)
_ Kim -:- Re: Paella Pan? -:- Fri, May 21, 1999 at 14:20:35 (PDT)
_ Sharon -:- Re: Paella Pan? -:- Fri, May 21, 1999 at 14:19:31 (PDT)

Sharon -:- Pressure Cookers -:- Fri, May 21, 1999 at 13:36:51 (PDT)

Jane -:- vegetable lasagne -:- Thurs, May 20, 1999 at 17:07:22 (PDT)
_
Chef JT/Ohio -:- Re: vegetable lasagne -:- Thurs, May 20, 1999 at 18:32:55 (PDT)
__ Jane -:- Re: vegetable lasagne -:- Fri, May 21, 1999 at 05:00:00 (PDT)
___ Jane -:- Re: vegetable lasagne -:- Fri, May 21, 1999 at 09:55:17 (PDT)

Castle Sue -:- containers -:- Thurs, May 20, 1999 at 15:27:53 (PDT)
_
AngelChef -:- Re: containers -:- Fri, May 21, 1999 at 18:28:49 (PDT)
__ AngelChef -:- P.S. -:- Fri, May 21, 1999 at 18:31:38 (PDT)
_ Chef Bogart -:- Re: containers -:- Thurs, May 20, 1999 at 21:17:14 (PDT)
__ Rich -:- Re: containers -:- Fri, May 21, 1999 at 18:45:05 (PDT)
___ Steve -:- Re: containers -:- Sat, May 22, 1999 at 18:10:45 (PDT)
__ Saucychef -:- Re: containers -:- Fri, May 21, 1999 at 09:49:35 (PDT)
__ Sharon -:- Re: containers -:- Fri, May 21, 1999 at 04:43:46 (PDT)
_ Ina -:- Re: containers -:- Thurs, May 20, 1999 at 16:15:42 (PDT)
__ Candy -:- Re: containers -:- Tues, May 25, 1999 at 13:20:25 (PDT)

Sharon -:- Yahoo! Chat -:- Thurs, May 20, 1999 at 14:04:18 (PDT)
_
Jon & Beverly -:- Re: Yahoo! Chat -:- Thurs, May 20, 1999 at 20:42:33 (PDT)
__ Sharon -:- Re: Yahoo! Chat -:- Fri, May 21, 1999 at 04:45:21 (PDT)
_ Kelly -:- Re: Yahoo! Chat -:- Thurs, May 20, 1999 at 14:57:00 (PDT)
_ Kelly -:- Re: Yahoo! Chat -:- Thurs, May 20, 1999 at 14:48:43 (PDT)
_ Ronna -:- Re: Yahoo! Chat -:- Thurs, May 20, 1999 at 14:35:50 (PDT)

Sharon -:- Texas Personal Chef's Meeting -:- Thurs, May 20, 1999 at 13:10:19 (PDT)
_
Donna P -:- Re: Texas Personal Chef's Meeting -:- Fri, May 21, 1999 at 08:00:15 (PDT)
_ Jon & Beverly -:- Re: Texas Personal Chef's Meeting -:- Thurs, May 20, 1999 at 14:09:10 (PDT)

Kari -:- I did it! -:- Wed, May 19, 1999 at 12:18:16 (PDT)
_
nadia -:- Re: I did it! -:- Fri, May 21, 1999 at 06:05:03 (PDT)
_ Chef Bogart -:- Re: I did it! -:- Thurs, May 20, 1999 at 21:20:41 (PDT)
_ Dennis -:- Re: I did it! -:- Wed, May 19, 1999 at 19:21:53 (PDT)
_ Kim -:- Re: I did it! -:- Wed, May 19, 1999 at 12:44:30 (PDT)
__ Kari -:- Re: I did it! -:- Wed, May 19, 1999 at 13:18:55 (PDT)
___ AngelChef -:- Re: I did it! -:- Wed, May 19, 1999 at 15:47:27 (PDT)
_ Sherri -:- Re: I did it! -:- Wed, May 19, 1999 at 12:42:41 (PDT)

Kim -:- Hello all -:- Tues, May 18, 1999 at 17:33:50 (PDT)
_
Sherri -:- Re: Hello all -:- Wed, May 19, 1999 at 14:37:49 (PDT)
_ Ronna -:- Re: Hello all -:- Wed, May 19, 1999 at 14:07:28 (PDT)
_ AngelChef -:- Re: Hello all -:- Wed, May 19, 1999 at 08:04:59 (PDT)
_ Chef JT -:- Re: Hello all -:- Wed, May 19, 1999 at 05:25:37 (PDT)
_ Candy -:- Re: Hello all -:- Tues, May 18, 1999 at 18:00:33 (PDT)

California Innovations -:- THERMALWHiZ Collapsible Coolers on Wheels -:- Mon, May 17, 1999 at 12:18:56 (PDT)
_
Sharon -:- Re: THERMALWHiZ Collapsible Coolers on Wheels -:- Mon, May 17, 1999 at 18:34:26 (PDT)
__ Candy -:- Re: THERMALWHiZ Collapsible Coolers on Wheels -:- Tues, May 18, 1999 at 15:10:13 (PDT)

Candy Wallace -:- Chef of the Month -:- Sun, May 16, 1999 at 09:48:18 (PDT)
_
Chef Bogart -:- Re: Chef of the Month -:- Thurs, May 20, 1999 at 21:23:35 (PDT)
_ Michele -:- Re: Chef of the Month -:- Tues, May 18, 1999 at 16:09:17 (PDT)
_ Sharon -:- Re: Chef of the Month -:- Mon, May 17, 1999 at 18:48:56 (PDT)
__ AngelChef -:- Re: Chef of the Month -:- Wed, May 19, 1999 at 08:06:01 (PDT)
__ John -:- Re: Chef of the Month -:- Sun, May 16, 1999 at 18:26:17 (PDT)

Chef Nan -:- PC's and Cooking Live! -:- Wed, May 12, 1999 at 16:51:11 (PDT)

Donna P. -:- Need PC in Albuquerque -:- Wed, May 12, 1999 at 15:13:37 (PDT)
_
Candy -:- Re: Need PC in Albuquerque -:- Wed, May 12, 1999 at 17:57:43 (PDT)

CCC -:- Just signed on, a few questions... -:- Tues, May 11, 1999 at 23:29:13 (PDT)
_
Chef Tracy -:- Re: Just signed on, a few questions... -:- Wed, May 12, 1999 at 08:32:42 (PDT)
__ CCC -:- Re: Just signed on, a few questions... -:- Wed, May 12, 1999 at 15:07:30 (PDT)
___ ChefNan -:- Re: Just signed on, a few questions... -:- Wed, May 12, 1999 at 15:44:38 (PDT)
____ Sharon -:- Re: Just signed on, a few questions... -:- Wed, May 12, 1999 at 18:56:54 (PDT)
____ Candy -:- Re: Just signed on, a few questions... -:- Wed, May 12, 1999 at 17:52:38 (PDT)

Sherri -:- going swimming -:- Mon, May 10, 1999 at 09:49:45 (PDT)

Candy Wallace -:- Happy Mother's Day! -:- Sun, May 09, 1999 at 07:56:12 (PDT)

Sherri -:- Reply to Candy -:- Sat, May 08, 1999 at 13:24:58 (PDT)
_
AngelChef -:- Re: Reply to Candy -:- Sat, May 08, 1999 at 18:55:43 (PDT)
__ Sherri -:- reply to AngelChef -:- Sun, May 09, 1999 at 08:49:11 (PDT)
_ Candy -:- Re: Reply to Candy -:- Sat, May 08, 1999 at 15:40:51 (PDT)

Sherri -:- insurance, liscence -:- Sat, May 08, 1999 at 08:30:47 (PDT)
_
Candy -:- Re: insurance, liscence -:- Sat, May 08, 1999 at 10:08:29 (PDT)

Patty B. -:- Any ideas? -:- Thurs, May 06, 1999 at 17:51:49 (PDT)
_
AngelChef -:- Re: Any ideas? -:- Thurs, May 06, 1999 at 19:14:16 (PDT)
_ Chef Tracy -:- Re: Any ideas? -:- Thurs, May 06, 1999 at 18:20:45 (PDT)
__ Patty B. -:- Re: Any ideas? -:- Thurs, May 06, 1999 at 21:20:14 (PDT)

Melinda -:- Commercial Kitchen? -:- Thurs, May 06, 1999 at 08:57:08 (PDT)
_
Neno -:- Re: Commercial Kitchen? -:- Thurs, May 06, 1999 at 20:42:00 (PDT)
_ AngelChef -:- Re: Commercial Kitchen? -:- Thurs, May 06, 1999 at 18:46:27 (PDT)
__ melinda -:- Re: Commercial Kitchen? -:- Thurs, May 06, 1999 at 18:54:44 (PDT)
___ Candy -:- Re: Commercial Kitchen? -:- Fri, May 07, 1999 at 09:43:30 (PDT)
____ Melinda -:- Re: Commercial Kitchen? -:- Fri, May 07, 1999 at 10:19:23 (PDT)
___ AngelChef -:- Re: Commercial Kitchen? -:- Thurs, May 06, 1999 at 19:10:54 (PDT)

Sherri -:- where to find customers -:- Wed, May 05, 1999 at 16:03:32 (PDT)
_
AngelChef -:- Re: where to find customers -:- Thurs, May 06, 1999 at 19:07:31 (PDT)
__ Candy -:- Re: where to find customers -:- Fri, May 07, 1999 at 09:32:21 (PDT)
__ sherri -:- back to AngelChef -:- Fri, May 07, 1999 at 07:18:30 (PDT)
_ Scott -:- Re: where to find customers -:- Thurs, May 06, 1999 at 18:35:29 (PDT)
__ Sherri -:- back to Scott -:- Fri, May 07, 1999 at 07:29:46 (PDT)
___ Maureen -:- Re: Reply to Sherri & Scott -:- Sun, May 16, 1999 at 07:52:36 (PDT)

tamterese -:- Infusion cooker? -:- Wed, May 05, 1999 at 07:49:28 (PDT)
_
Karen B -:- Re: Infusion cooker? -:- Wed, May 05, 1999 at 11:30:20 (PDT)
__ Sharon -:- Re: Infusion cooker? -:- Wed, May 05, 1999 at 13:06:19 (PDT)
_ Candy -:- Re: Infusion cooker? -:- Wed, May 05, 1999 at 10:02:52 (PDT)

June -:- PC in news -:- Wed, May 05, 1999 at 05:24:31 (PDT)

Kat -:- Going into business with partner? -:- Mon, May 03, 1999 at 17:40:33 (PDT)
_
Patty B. -:- Re: Going into business with partner? -:- Tues, May 04, 1999 at 18:16:18 (PDT)
_ Chef JT/Ohio -:- Re: Going into business with partner? -:- Mon, May 03, 1999 at 20:46:55 (PDT)
__ Kat -:- Re: Going into business with partner? -:- Tues, May 04, 1999 at 07:02:48 (PDT)
___ Chef JT/Ohio -:- Re: Going into business with partner? -:- Tues, May 04, 1999 at 08:20:26 (PDT)

KiminVA -:- Northern VA -:- Mon, May 03, 1999 at 12:09:22 (PDT)

sherri -:- demand for service -:- Mon, May 03, 1999 at 07:44:50 (PDT)
_
Chef Nan -:- Re: demand for service -:- Mon, May 03, 1999 at 10:23:04 (PDT)
__ Sherri -:- Re: demand for service -:- Mon, May 03, 1999 at 12:12:05 (PDT)
_ Cleve -:- Re: demand for service -:- Mon, May 03, 1999 at 09:12:10 (PDT)

Kate -:- Assoication Forum -:- Mon, May 03, 1999 at 06:42:59 (PDT)

Jeanne Burk -:- Which PC Training is Better??? -:- Sat, May 01, 1999 at 10:05:03 (PDT)
_
KiminVa -:- Re: Which PC Training is Better? -:- Wed, May 05, 1999 at 19:33:38 (PDT)
_ Linda/TX -:- Re: Which PC Training is Better? -:- Wed, May 05, 1999 at 10:23:13 (PDT)
_ Mountain Chef -:- Re: Which PC Training is Better? -:- Tues, May 04, 1999 at 09:38:41 (PDT)
_ Debbie -:- Re: Which PC Training is Better? -:- Mon, May 03, 1999 at 14:13:07 (PDT)
_ David MacKay -:- Re: Which PC Training is Better? -:- Mon, May 03, 1999 at 11:54:04 (PDT)
__ Debbie -:- Re: Which PC Training is Better? -:- Mon, May 03, 1999 at 14:30:36 (PDT)
__ girlchef -:- Re: Which PC Training is Better?? -:- Mon, May 03, 1999 at 13:51:36 (PDT)
___ David MacKay -:- Re: Which PC Training is Better? -:- Tues, May 04, 1999 at 02:25:11 (PDT)
_ AngelChef -:- Re: Which PC Training is Better? -:- Sun, May 02, 1999 at 09:12:38 (PDT)
_ Michael -:- Re: Which PC Training is Better? -:- Sat, May 01, 1999 at 18:35:38 (PDT)
_ girlchef -:- Re: Which PC Training is Better?? -:- Sat, May 01, 1999 at 17:04:27 (PDT)
__ Donna -:- Re: Which PC Training is Better? -:- Sat, May 01, 1999 at 20:08:18 (PDT)

colleen -:- getting payment -:- Fri, Apr 30, 1999 at 16:12:44 (PDT)
_
AngelChef -:- Re: getting payment -:- Fri, Apr 30, 1999 at 16:50:49 (PDT)

ChefNan -:- Southern Hospitality -:- Wed, Apr 28, 1999 at 10:08:24 (PDT)
_
Chef Tracy -:- Re: Southern Hospitality -:- Thurs, Apr 29, 1999 at 14:52:52 (PDT)

Nadia -:- New at Personal cheffing -:- Wed, Apr 21, 1999 at 10:10:18 (PDT)
_
t. -:- Re: New at Personal cheffing -:- Tues, Apr 27, 1999 at 06:27:10 (PDT)
__ Candy -:- Re: New at Personal cheffing -:- Tues, Apr 27, 1999 at 17:46:59 (PDT)
__ Nadia -:- Re: New at Personal cheffing -:- Tues, Apr 27, 1999 at 09:24:30 (PDT)
__ Shannon -:- Re: New at Personal cheffing -:- Thurs, Apr 22, 1999 at 14:17:21 (PDT)
_ Bill W -:- Re: New at Personal cheffing -:- Thurs, Apr 22, 1999 at 05:30:32 (PDT)
_ Karen M. -:- Re: New at Personal cheffing -:- Wed, Apr 21, 1999 at 23:11:45 (PDT)
_ Cleve -:- Re: New at Personal cheffing -:- Wed, Apr 21, 1999 at 11:19:23 (PDT)

Judi -:- Pa/Ohio Meeting -:- Tues, Apr 20, 1999 at 04:48:31 (PDT)
_
Patty B -:- Re: Pa/Ohio Meeting -:- Tues, May 04, 1999 at 18:06:55 (PDT)
_ deb -:- Re: Pa/Ohio Meeting -:- Wed, Apr 21, 1999 at 18:32:50 (PDT)


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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
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-- 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 underestimate the worth of that service. You want to e-x-p-a-n-d your income, right? Of course, every market and every situation is unique, but there are some basic truths whether you're a 'city chef' or a 'country chef'. Let's look at Chef Tracy's example. If you break it down, her per serving price is $15.00. She may charge more or less depending on her clients particular dietary needs. Figure out what your prospect's alternatives are (ie: plan, shop, fix it themselves, go the the grocery for home meal replacement, stand in line for takeout, go to a restaurant and wait for their meal, etc.) you get the idea. How much would they be paying ANYWAY? NOW what is THEIR time and comfort worth? It's a good bet if you're already in their living room talking to them about your service, they don't want to cook it themselves. SO, what WOULDN'T a busy person give to come home, get into their comfy clothes, kick back and enjoy a delicious dinner at their own pace, in their own home? Each person is going to have a different 'hot button' (what they respond to in your presentation) and it's up to you to recognize it when you're talking with them, and point out how your service fills that particular need. Above all, remember that you will be providing a far superior product than most if not all the above alternatives. If they'll pay $13 for rubber chicken at the restaurant down the street, they'll pay $15 for a fresh, innovative, chef prepared meal they can enjoy in the comfot of their own home.... ANY time of the day or night! Hope this gives you some helpful pricing strategies! Bon Appetit! Nancy White A Little Thyme Personal Chef Service Jacksonville, FL

Subject: Re: Just signed on, a few questions...
From: Sharon
To: ChefNan
Date Posted: Wed, May 12, 1999 at 18:56:54 (PDT)
Email Address: sharon@thewoodlands.net

Message:
Hi Trista! Let's talk pricing! You are a professional, providing a 'value added' personal service. Never underestimate the worth of that service. You want to e-x-p-a-n-d your income, right? Of course, every market and every situation is unique, but there are some basic truths whether you're a 'city chef' or a 'country chef'. Let's look at Chef Tracy's example. If you break it down, her per serving price is $15.00. She may charge more or less depending on her clients particular dietary needs. Figure out what your prospect's alternatives are (ie: plan, shop, fix it themselves, go the the grocery for home meal replacement, stand in line for takeout, go to a restaurant and wait for their meal, etc.) you get the idea. How much would they be paying ANYWAY? NOW what is THEIR time and comfort worth? It's a good bet if you're already in their living room talking to them about your service, they don't want to cook it themselves. SO, what WOULDN'T a busy person give to come home, get into their comfy clothes, kick back and enjoy a delicious dinner at their own pace, in their own home? Each person is going to have a different 'hot button' (what they respond to in your presentation) and it's up to you to recognize it when you're talking with them, and point out how your service fills that particular need. Above all, remember that you will be providing a far superior product than most if not all the above alternatives. If they'll pay $13 for rubber chicken at the restaurant down the street, they'll pay $15 for a fresh, innovative, chef prepared meal they can enjoy in the comfot of their own home.... ANY time of the day or night! Hope this gives you some helpful pricing strategies! Bon Appetit! Nancy White A Little Thyme Personal Chef Service Jacksonville, FL
---
ChefNan! You are the man! Go girl! Your friend in TX, Sharon

Subject: Re: Just signed on, a few questions...
From: Candy
To: ChefNan
Date Posted: Wed, May 12, 1999 at 17:52:38 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Hi Trista! Let's talk pricing! You are a professional, providing a 'value added' personal service. Never underestimate the worth of that service. You want to e-x-p-a-n-d your income, right? Of course, every market and every situation is unique, but there are some basic truths whether you're a 'city chef' or a 'country chef'. Let's look at Chef Tracy's example. If you break it down, her per serving price is $15.00. She may charge more or less depending on her clients particular dietary needs. Figure out what your prospect's alternatives are (ie: plan, shop, fix it themselves, go the the grocery for home meal replacement, stand in line for takeout, go to a restaurant and wait for their meal, etc.) you get the idea. How much would they be paying ANYWAY? NOW what is THEIR time and comfort worth? It's a good bet if you're already in their living room talking to them about your service, they don't want to cook it themselves. SO, what WOULDN'T a busy person give to come home, get into their comfy clothes, kick back and enjoy a delicious dinner at their own pace, in their own home? Each person is going to have a different 'hot button' (what they respond to in your presentation) and it's up to you to recognize it when you're talking with them, and point out how your service fills that particular need. Above all, remember that you will be providing a far superior product than most if not all the above alternatives. If they'll pay $13 for rubber chicken at the restaurant down the street, they'll pay $15 for a fresh, innovative, chef prepared meal they can enjoy in the comfot of their own home.... ANY time of the day or night! Hope this gives you some helpful pricing strategies! Bon Appetit! Nancy White A Little Thyme Personal Chef Service Jacksonville, FL
---
Bless you, Nancy! You got it, and shared it eloquently!!! Thank you for your wonderful message! Candy

Subject: going swimming
From: Sherri
To: All
Date Posted: Mon, May 10, 1999 at 09:49:45 (PDT)
Email Address: Zresp

Message:
Well everyone, decided I have pondered enough about doing this, and purchased Candy's training program this morning! Actually, I dived right in and purchased the whole enchilada!! I want to tell you, I was quite influenced by the positive, helpful attitudes I have seen here. You all seem so eager to share your ideas and to help eachother succeed! What comraderie!! I have never seen that with my present occupation. I hope I can be a positive and helpful addition to this association also. THANK-YOU CANDY for keeping your training materials affordable to the average joe. I feel I can do this without making my wallet scream.THANKS FOR ALL THE SUPPORT! Sherri

Subject: Happy Mother's Day!
From: Candy Wallace
To: All
Date Posted: Sun, May 09, 1999 at 07:56:12 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
For all of the Year's wonderful, nurturing, healing, growing, mentoring, loving (and COOKING) that you all do - this is your day to be acknowledged - Happy Mother's Day to you all - I hope it is as special as you are ! Candy

Subject: Reply to Candy
From: Sherri
To: All
Date Posted: Sat, May 08, 1999 at 13:24:58 (PDT)
Email Address: Zresp.

Message:
Candy-your training program must be jammed packed full of info!! I am going to make the commitment and do this for myself. No doubt, I feel I will have plenty of support! Opened the phone book up today and was surprised to find two personal chefs in this area. They were both friendly, and one chef I talked to said they were so busy, they haven't had the time to make up a brochere.(Imagine the possibilities!) I have one foot in the water Candy, about to put the other foot in, and I am getting pretty excited to do so! Thanks for your input and encouragement!

Subject: Re: Reply to Candy
From: AngelChef
To: Sherri
Date Posted: Sat, May 08, 1999 at 18:55:43 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi Sherri.... Jump on in....the water's great! In no time you'll be wondering what took you so long! Best Wishes! By the way...where are you? wendy

Subject: reply to AngelChef
From: Sherri
To: AngelChef
Date Posted: Sun, May 09, 1999 at 08:49:11 (PDT)
Email Address: Zresp.

Message:
Wendy- I live in Fort.Collins Co. About 50 miles north of Denver. This town is fast becoming a city, and we are surrounded by about 4 other towns. Lot's of potential customers!! Thank-you for all of your positive input.Everyone seems so eager to help and support eachother! Makes the decision to do this much easier! Thank -You! Sherri

Subject: Re: Reply to Candy
From: Candy
To: Sherri
Date Posted: Sat, May 08, 1999 at 15:40:51 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Candy-your training program must be jammed packed full of info!! I am going to make the commitment and do this for myself. No doubt, I feel I will have plenty of support! Opened the phone book up today and was surprised to find two personal chefs in this area. They were both friendly, and one chef I talked to said they were so busy, they haven't had the time to make up a brochere.(Imagine the possibilities!) I have one foot in the water Candy, about to put the other foot in, and I am getting pretty excited to do so! Thanks for your input and encouragement!
---
Thanks for the nice message, Sherri . Best wishes on your successful start-up, and you know what everyone says - if you are following your heart - you are already successful, so go for it! (Don't forget to have fun!) Candy

Subject: insurance, liscence
From: Sherri
To: All
Date Posted: Sat, May 08, 1999 at 08:30:47 (PDT)
Email Address: Zresp

Message:
What kind of insurance and liscencing do personal chefs need?

Subject: Re: insurance, liscence
From: Candy
To: Sherri
Date Posted: Sat, May 08, 1999 at 10:08:29 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
What kind of insurance and liscencing do personal chefs need?
---
Hi, Sherri - All of that information is contained in the training materials - that's why we wrote the materials, so folks starting out would have all the information they need from A-Z to successfully start and run their Personal Chef Businesses.

Subject: Any ideas?
From: Patty B.
To: All
Date Posted: Thurs, May 06, 1999 at 17:51:49 (PDT)
Email Address: halfbaked@ecom.net

Message:
Hello all! Has anyone ever heard of or used 'pasteurized egg yolks'? Are they just normal egg yolks? I haven't been able to find out. They are called for in a cake recipe. I'd appreciate any info anyone has! Thanks!

Subject: Re: Any ideas?
From: AngelChef
To: Patty B.
Date Posted: Thurs, May 06, 1999 at 19:14:16 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi Patty, I was the Dietary Coordinator at a hospital and we were required to use pasteurized eggs. They were processed to remove any trace of salmomella due to the weakened state of our patients. I don't think I've ever seen them sold in the grocery stores. You should do just fine with your recipe using regular eggs. Wendy

Subject: Re: Any ideas?
From: Chef Tracy
To: Patty B.
Date Posted: Thurs, May 06, 1999 at 18:20:45 (PDT)
Email Address: edibles@mediaone.net

Message:
Hi Patty, I believe they are pasturized for use in recipies in which the eggs will not be cooked, so the pasteurization should reduce the likelyhood of any illness that could result from raw or undercooked eggs. You can substitute regular egg yolks if the item will be cooked to at least 160F degrees. I know we used to use them in the bakery at my school for the baked goods, because they bought the eggs out of shell. Hope that helps. Chef Tracy

Subject: Re: Any ideas?
From: Patty B.
To: Chef Tracy and Wendy
Date Posted: Thurs, May 06, 1999 at 21:20:14 (PDT)
Email Address: halfbaked@ecom.net

Message:
Thanks to you both for your prompt and very informed responses! I think regular store-bought eggs will do just fine for this recipe! Thanks again!

Subject: Commercial Kitchen?
From: Melinda
To: All
Date Posted: Thurs, May 06, 1999 at 08:57:08 (PDT)
Email Address: melinda@alaska.net

Message:
Hi Candy! I've talked to you before about becoming a personal chef...I'm still seriously considering it. Question...do any pc's have their own commercial kitchens so they can prepare the client's food in their own homes? What would it take to convert? If you cook in a client's home, how do pc's deal with transporting all their equipment? Do they wash their dishes/pots/pans at the client's home? I would not want to take home dirty dishes! Thanks for any input! Melinda

Subject: Re: Commercial Kitchen?
From: Neno
To: Melinda
Date Posted: Thurs, May 06, 1999 at 20:42:00 (PDT)
Email Address: sharon@thewoodlands.net

Message:
Hi Candy! I've talked to you before about becoming a personal chef...I'm still seriously considering it. Question...do any pc's have their own commercial kitchens so they can prepare the client's food in their own homes? What would it take to convert? If you cook in a client's home, how do pc's deal with transporting all their equipment? Do they wash their dishes/pots/pans at the client's home? I would not want to take home dirty dishes! Thanks for any input! Melinda
---
Hi Melinda: I'm not Candy either, but I'll tell you what I do. I take my utensils & PC equipment w/ me in a duffel bag on wheels that I found at Wal Mart for under $20.00. I keep my knives in a tackle box for worms & it works great. I bought a set of cookware to get started, but found I didn't really need a whole set. I have two large plastic bowls and some chop chops for cutting on. I take my dry items in it & I have a cooler for the fresh cold items. It takes me a couple of trips to make it. There are a lot of other tricks of the trade too, but this is enough to give you a good idea. Good luck to you. I know I had a hard time figuring out if I wanted to do this or not & it wasn't that very long ago. Your friend in TX, Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Commercial Kitchen?
From: AngelChef
To: Melinda
Date Posted: Thurs, May 06, 1999 at 18:46:27 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hey Melinda...(not Candy, but maybe I can help answer some of your questions.) A commercial kitchen is a VERY costly thing, and would be prohibitive in most areas (at home) due to zoning. Requirements by the Health Department for a commercial kitchen are unbelievable...and you can spend a lot of money on a wonderful kitchen, but if it doesn't make them happy, it's worthless! I know a lady near here that did just that...she didn't work with the HD when she built her beautiful catering kitchen beside her home...and it didn't meet HD standards so it just sits there...she rents out a kitchen somewhere else. She spent so much money, and the changes the required to bring it up to code were massive! I don't know about where you are, but here (in NC) in my county, to have a commercial kitchen at your home, the first requirement is that it be TOTALLY separate from other parts of your house, including your current kitchen (it can be attached to your house but must be a different part, be able to be locked off, have proper flooring, paint, cieling tiles, floor darinage, ventilations, dishwashing sinks, handwashing sinks, NSF approved refrigeration, freezing, stoves, ovens, etc....get my drift). If you do that, you'd be doing HMRs (Home Meal Replacements), not Personal Cheffing, and defeating your purpose. And unless you are wealthy and money is no concern, you'd work the rest of your life recouping your investment. That's the beauty of PCing. Very little overhead and start up costs! And because you're cooking in your client's home, no HD breathing down your neck! I transport my equipment (pots/pans, etc.) in a laundry basket. I have a big tool box full of cooking utensils, gadgets, etc. And we do wash the dishes at the client's house. At least I do...I wouldn't dare leave w/out doing that. When I leave, I'm loaded and ready for the next job, except adding/changing some of my cookware for what I need the next time. Hope this has helped. Whatever you do, don't spend one penny on a kitchen at your home until you talk to your HD. Best wishes and let me know if you have any other questions. I'll be glad to help.

Subject: Re: Commercial Kitchen?
From: melinda
To: AngelChef
Date Posted: Thurs, May 06, 1999 at 18:54:44 (PDT)
Email Address: melinda@alaska.net

Message:
Thanks AngelChef! You really helped me...thanks so much! What a horror story for your friend! I will definitely check out the HD. This board is so helpful and it's making my decision so much easier to make. You all are such nice people! :-) Have a good day! Melinda

Subject: Re: Commercial Kitchen?
From: Candy
To: melinda
Date Posted: Fri, May 07, 1999 at 09:43:30 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Thanks AngelChef! You really helped me...thanks so much! What a horror story for your friend! I will definitely check out the HD. This board is so helpful and it's making my decision so much easier to make. You all are such nice people! :-) Have a good day! Melinda
---
Hi, Melinda - I'm sorry I wasn't able to get back to you yesterday, but apparently our Forum server was down all day - so we were all out of touch - I didn't realize how much people missed reading the Open Forum until all the e-mail started pouring in asking why the Forum was down - thank you to everyone who wrote in, and boy, it's sure good to be back on line! Wendy was right about constructing a commercial kitchen in or adjacent to your home - although some of our chefs, I think in Tenn. and Iowa have been able to do it, it is the exception rather than the rule, and can be very expensive. One of the joys of being a Personal Chef is cooking in a different client's kitchen each day, and if you are organized, transporting your mobil cooking kit is not difficult - and with your own kit you are able to 'control your own universe' no matter whose kitchen you are cooking in. We're more than happy to help you create your 'kit' with information we suppply and also from information and tips you will receive from other chefs in the business who are most willing to share their ideas. Thanks for staying in touch! Candy

Subject: Re: Commercial Kitchen?
From: Melinda
To: Candy
Date Posted: Fri, May 07, 1999 at 10:19:23 (PDT)
Email Address: melinda@alaska.net

Message:
Thanks for writing, Candy! I really appreciate it. You've all been so helpful.

Subject: Re: Commercial Kitchen?
From: AngelChef
To: melinda
Date Posted: Thurs, May 06, 1999 at 19:10:54 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hey Melinda...me again! Where are you located? wendy

Subject: where to find customers
From: Sherri
To: All
Date Posted: Wed, May 05, 1999 at 16:03:32 (PDT)
Email Address: Zresp

Message:
O.k., Lets say you have done your training, have your supplies, are excited and ready for business. Where is the first place you would advertise or first place to look for customers?

Subject: Re: where to find customers
From: AngelChef
To: Sherri
Date Posted: Thurs, May 06, 1999 at 19:07:31 (PDT)
Email Address: aoc1@bellsouth.net

Message:
FIRST....you need really professional looking (you can do on your computer!) business cards and stationery AND...do some really great press kits and send to every media outlet within your range....(I sent out 19 and got a call to do a radio show for an HOUR! my phone has rung off the hook from that one press kit) Also, check the library for books on marketing (esp. Geurilla Marketing...great ideas). WHERE TO FIND CLIENTS??? put your brochure/cards on grocery store bulletin boards, OB offices, Pediatrician Offices, Heart Dr. Offices, Orthopaedic offices, senior centers, gyms, health food stores, baby stores, stores that sell maternity clothes, day care centers, walk neighborhoods and leave brochures (but NOT in mailboxes...preferably under door mats...some people don't like door hanges as it adverties their not home), on bulletin board in your bank, corporate concierge services in your area, extended stay hotel/suites, if you're near your state capital...send to legislators that have apartments in town during sessions (they get SICK of eating out all the time while away from home), web page, house cleaning services (I called every one in my yellow pages and several called me for brochures as they have clients that have asked them if they know someone who cooks!), big companies that offer perks to employees (did a Chamber Expo recently...one guy stopped by and got my card to give their 'Minister of Fun' at BTI. That is the actual title of her job...she is an in-house concierge for their employees)...the 25-35 age group is full of 'upwardly mobile' people that have NO IDEA how to cook but have disposable income...Realtors (for new home owners), Moving Companies (had a lady stop by my booth that moves 800 households into our area every year and is looking for something to do for some of her better clients), country clubs, presentations to civic groups, church groups, etc., dishcarge planners at hospital and tell EVERYBODY, EVERYWHERE...family, friends, people you do business with, etc....you never know who will call you back or tell someone else. (One of my best and least expensive marketing tools has been the whisk charm on my necklace...people look at it and ask 'Is that a whisk?' And boy does that open the door for me to start babbling about what I do! It's unbelievable. And once you get clients, THEY will be one of your best marketing tools! Good Old Word Of Mouth! Does this HELP??? The possibilites are endless...and not that difficult. Just takes some patience and perseverance. Go get em Sherri...and Best Wishes! Wendy

Subject: Re: where to find customers
From: Candy
To: AngelChef
Date Posted: Fri, May 07, 1999 at 09:32:21 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
FIRST....you need really professional looking (you can do on your computer!) business cards and stationery AND...do some really great press kits and send to every media outlet within your range....(I sent out 19 and got a call to do a radio show for an HOUR! my phone has rung off the hook from that one press kit) Also, check the library for books on marketing (esp. Geurilla Marketing...great ideas). WHERE TO FIND CLIENTS??? put your brochure/cards on grocery store bulletin boards, OB offices, Pediatrician Offices, Heart Dr. Offices, Orthopaedic offices, senior centers, gyms, health food stores, baby stores, stores that sell maternity clothes, day care centers, walk neighborhoods and leave brochures (but NOT in mailboxes...preferably under door mats...some people don't like door hanges as it adverties their not home), on bulletin board in your bank, corporate concierge services in your area, extended stay hotel/suites, if you're near your state capital...send to legislators that have apartments in town during sessions (they get SICK of eating out all the time while away from home), web page, house cleaning services (I called every one in my yellow pages and several called me for brochures as they have clients that have asked them if they know someone who cooks!), big companies that offer perks to employees (did a Chamber Expo recently...one guy stopped by and got my card to give their 'Minister of Fun' at BTI. That is the actual title of her job...she is an in-house concierge for their employees)...the 25-35 age group is full of 'upwardly mobile' people that have NO IDEA how to cook but have disposable income...Realtors (for new home owners), Moving Companies (had a lady stop by my booth that moves 800 households into our area every year and is looking for something to do for some of her better clients), country clubs, presentations to civic groups, church groups, etc., dishcarge planners at hospital and tell EVERYBODY, EVERYWHERE...family, friends, people you do business with, etc....you never know who will call you back or tell someone else. (One of my best and least expensive marketing tools has been the whisk charm on my necklace...people look at it and ask 'Is that a whisk?' And boy does that open the door for me to start babbling about what I do! It's unbelievable. And once you get clients, THEY will be one of your best marketing tools! Good Old Word Of Mouth! Does this HELP??? The possibilites are endless...and not that difficult. Just takes some patience and perseverance. Go get em Sherri...and Best Wishes! Wendy
---
Thanks, Wendy, for that wonderful description of some of the ideas contained in our training materials - it's really wonderful to see that you and others are using the program with such great enthusiasm, and attaining the success you so clearly deserve for the efforts you have put into your Personal Chef Service. Keep us the GREAT work! Candy

Subject: back to AngelChef
From: sherri
To: AngelChef
Date Posted: Fri, May 07, 1999 at 07:18:30 (PDT)
Email Address: Zresp

Message:
Thank-you for answering me back on the open forum. You have lots of really great ideas!! Really got me thinking. I especially like your whisk necklace. What a great creative idea! Your enthusiasim is contagious!!!Thank-you. Sherri, zresp

Subject: Re: where to find customers
From: Scott
To: Sherri
Date Posted: Thurs, May 06, 1999 at 18:35:29 (PDT)
Email Address: cowtoon@earthlink.net

Message:
I would go the the chamber of comerce (sorry spelling off). They usually hold monthly network meetings. I would even approach the chamber and ask if they need a cater for their next event. Just think of that? You could create this super after work thing, have your business card and menus laying out. ****** Ok a question for you. I have not bought my kit yet. I have been talking to Candace. I guess I am worried about the 400.00 invest, like what if in a month I don't follow through with this. I am going back to school, and I am an illustrator/cartoonist and working on freelance projects. I also do temp work. So I guess I feel I would be taking on a lot. Is her program REALLLY, REALLY good? Easy to follow? Thanks, Scott ps: I hope I was helpful to you! ps: ps: oh yeah, I would hold off on any paided adveritising. Go with the word of mouth first. I feel this is the BEST. You can always pay for adveritising down the line! www@home.earthlink.net/~cowtoon/ www@home.earthlink.net/~cowtoon/

Subject: back to Scott
From: Sherri
To: Scott
Date Posted: Fri, May 07, 1999 at 07:29:46 (PDT)
Email Address: Zresp

Message:
Thanks for writing me back. I am sort of in the same boat. I have not bought here stuff yet. That is why I am here. I want to research this career as much as I can, and find out just how much of a demand there is. I realize it is a big commitment, but I love to cook, and would like to have my own business. Can you imagine, getting paid for something you love to do? One thing I have found out, everyone in this association seems very supportive of one another. Very helpful!! You don't see that much anymore. Can anyone out there tell us what Candy's program is like??

Subject: Re: Reply to Sherri & Scott
From: Maureen
To: Sherri
Date Posted: Sun, May 16, 1999 at 07:52:36 (PDT)
Email Address: chefmoe@prodigy.net

Message:
Hey Sherri & Scott! I just wanted to respond to your question about Candy's/APCA's training materials. I think it is a GREAT investment! I am new to the personal chef business ... I announced my business just 2 months ago. Right now I have several regular clients, and all but one of them found me through my web page set up by the APCA. Just to put that in perspective, a couple of cooking visits with these clients and your investment is paid off! I haven't even had time to do any other sort of advertising yet because I've been busy. I feel the web page has been a great success. Also, I come from a corporate background where I worked for a Fortune 50 company for 15 years. I quit two years ago because I knew I wanted my own cooking business. I did a few other things on the side to ready me for that, and then I discovered the APCA. For a while I spent time reading through all their old forum archives. Boy, did I learn alot from that. It saved me a bunch of time in setting up my business. Then I spoke with Candy a few times, and she was always helpful. I was hesitant to purchase the training materials as well because of the same thoughts you are having: it's alot of money-what if I don't go through with the business, etc. I decided to make the investment, and I'm glad I did. The training materials will give you all the info you need to get you business up and running. The video included was extremely helpful because you got to see a day in the life of a personal chef. When I considered all that I learned and the time I saved by using these materials, the investment was well worth it. And these days, this investment is minimal considering what it could cost you to start up other businesses. I wish you luck with your businesses. If you love to cook, that will show and your business will grow. And if you do decide to invest in the training package, the help you will get from the rest of the members of the APCA through the forum will be unbelievable. They are a great group of folks that don't hesitate to help each other out. And, we also have alot of fun talking and sharing ideas, experiences, etc. Hope to see you on the forum! Maureen Chef for You

Subject: Infusion cooker?
From: tamterese
To: All
Date Posted: Wed, May 05, 1999 at 07:49:28 (PDT)
Email Address: dawsons3@sprynet.com

Message:
Hi, I've been considering trying Personal Cheffing as a new career. I have been reading these forums and doing some research on the subject. I was wondering if anyone has tried the new Infusion cookers? Seems like a great way to cut the time it takes to cook. Is anyone out there using this product, and if so, how is it working out?

Subject: Re: Infusion cooker?
From: Karen B
To: tamterese
Date Posted: Wed, May 05, 1999 at 11:30:20 (PDT)
Email Address: bateka2@aol.com

Message:
Take Candy's word for it. I was given the 'Infusion'cooker as a gift and really love it, however, a pressure cooker does just one thing and you don't have to spend a lot to get one. Karen B

Subject: Re: Infusion cooker?
From: Sharon
To: Karen B
Date Posted: Wed, May 05, 1999 at 13:06:19 (PDT)
Email Address: sharon@thewoodlands.net

Message:
Take Candy's word for it. I was given the 'Infusion'cooker as a gift and really love it, however, a pressure cooker does just one thing and you don't have to spend a lot to get one. Karen B
---
Hi Karen: The Spring 1999 Chef's Catalog has the Fagor 5 piece Pressure Cooking Set on sale for $129.00. It is made of 18/10 stainless steel w/ aluminum sandwich bottom. I'd read somewhere about the difference between the two metals & why one was better, but I can't put my finger on it now. Does this sound like a good deal? Thanks for your reply. Your friend in TX, Sharon

Subject: Re: Infusion cooker?
From: Candy
To: tamterese
Date Posted: Wed, May 05, 1999 at 10:02:52 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Hi, I've been considering trying Personal Cheffing as a new career. I have been reading these forums and doing some research on the subject. I was wondering if anyone has tried the new Infusion cookers? Seems like a great way to cut the time it takes to cook. Is anyone out there using this product, and if so, how is it working out?
---
Thanks for your interest in this wonderful industry, and for your question posted on our Open Forum. We had an earlier string of conversation with regard to 'Infusion' cookers you might want to refer to. The caption on that string was PRESSURE and if you scroll down to 'all messages' the date of the conversation was April 14. What you will find is that the 'Infusion' cookers are actually Pressure Cookers that have had marketing 'Spin' attached to them, but the pressure cookers are an asset to Personal Chefs in that they save a LOT of cooking time which is a very good thing.. Here's one of the messages from that earlier string: Hi, everyone interested in pressure cookers> We videotaped a wonderful demo on pressure cooking with our Saucy Chef, Karen Wetch at the APCA Summit in February, and it's going to be available to anyone who wants to purchase it along with the other demos and tips & techniques tapes from the Summit next week sometime, BUT, here is a list from Karen's presentation on pressure cooker manufacturers and how to get info from them: Cuisinart 800 726-0190 Decor 800 923-8700 Fagor 800 207-0806 Kuhn-Rikon 800 662-5882 Maantra 800 378-0888 Magafesa* 800 923-8700 Presto 800 877-0441 T-Fal 800 395-8325 Mirro 800 518-6245 Sitram 800 969-2518 Innova 800 767-5160 Happy Pressure Cooking! Candy

Subject: PC in news
From: June
To: All
Date Posted: Wed, May 05, 1999 at 05:24:31 (PDT)
Email Address: Juned.fil@worldnet.att.net

Message:
For anyone in the New York City broadcast area, I heard that CBS 5:00 News is doing a piece on PC's tonight, May 5. The publicity is growing!

Subject: Going into business with partner?
From: Kat
To: All
Date Posted: Mon, May 03, 1999 at 17:40:33 (PDT)
Email Address: fletcherkusa@netscape.net

Message:
I'm in the initial stages of planning a personal chef business in Tennessee. I have a friend here that is a much better cook than me, while I have better business/professional skills than she does. I feel that we would make a good 'team' in compensating for one another's strengths and weaknesses. Can anyone give input regarding problems/benefits to consider in going into personal cheffing with a partner?

Subject: Re: Going into business with partner?
From: Patty B.
To: Kat
Date Posted: Tues, May 04, 1999 at 18:16:18 (PDT)
Email Address: halfbaked@ecom.net

Message:
Speaking as a survivor of a friendship/partnership, please be sure to discuss every aspect of your business and agree on how everything thing will be handled (i.e. collections/accounting/marketing/budgeting/responsibilities-shared or delegated). Put your guidelines, business plan and agreed upon ways to solve problems, etc. in writing so there will be no problems in the future. I think partnering with friends who have complimentary skills is great...just make sure you are both on the same page when it comes to business management. If you are not, the loss of a partnership, as well as a friendship, can be very difficult.

Subject: Re: Going into business with partner?
From: Chef JT/Ohio
To: Kat
Date Posted: Mon, May 03, 1999 at 20:46:55 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
I'm in the initial stages of planning a personal chef business in Tennessee. I have a friend here that is a much better cook than me, while I have better business/professional skills than she does. I feel that we would make a good 'team' in compensating for one another's strengths and weaknesses. Can anyone give input regarding problems/benefits to consider in going into personal cheffing with a partner?
---
Kat, Are you planning on cooking for twice the clients that one chef could handle on her own? I think that the 'cooking' partner will have to be involved in most of the marketing because this is a personalized service, marketing takes time. I ask these things because you will really have to consider whether two people, with only one chef, will be able to work enough to pay both of you. Just some thoughts to consider...(my two cents worth). Chef JT Dinner is Solved! Akron, Ohio

Subject: Re: Going into business with partner?
From: Kat
To: Chef JT/Ohio
Date Posted: Tues, May 04, 1999 at 07:02:48 (PDT)
Email Address: fletcherkusa@netscape.net

Message:
I did not mean to imply that I would not cook also. I envision both of us cooking together with her teaching me her 'tricks' along the way and with me taking the lead in promoting the business. Would it not be possible to cook for more clients if two cooks were in the kitchen? Since I am planning to move to Florida in one to two years, I see this as an opportunity to learn more about cooking from her so that I can feel confident to break out on my own when I move. Likewise, she would hopefully benefit from the help I provide in getting the business up and running. What do you think?

Subject: Re: Going into business with partner?
From: Chef JT/Ohio
To: Kat
Date Posted: Tues, May 04, 1999 at 08:20:26 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
I did not mean to imply that I would not cook also. I envision both of us cooking together with her teaching me her 'tricks' along the way and with me taking the lead in promoting the business. Would it not be possible to cook for more clients if two cooks were in the kitchen? Since I am planning to move to Florida in one to two years, I see this as an opportunity to learn more about cooking from her so that I can feel confident to break out on my own when I move. Likewise, she would hopefully benefit from the help I provide in getting the business up and running. What do you think?
---
Kat, Good, that sounds more feasible than what I understood you to be saying. Different skills to contribute is an asset. As long as you both love what your doing and you agree on your goals, why not? You two are the only people who know if you can actually work together. Lots of luck to you! Let us know how it goes. Chef JT Dinner is Solved! Akron, Ohio

Subject: Northern VA
From: KiminVA
To: All
Date Posted: Mon, May 03, 1999 at 12:09:22 (PDT)
Email Address: gh35@erols.com

Message:
Just wanted to say hello to everyone and try to plumb the depths of demand for PCs in Northern Virginia. I've started some localized, very specific advertising, but not many bites. (Patience!) Anyway, I've been reading your board for about two months now, and everyone seems very enthusiastic and helpful.

Subject: demand for service
From: sherri
To: All
Date Posted: Mon, May 03, 1999 at 07:44:50 (PDT)
Email Address: Zresp

Message:
I have given this prospective career a lot of thought and I am seriously considering it. But before I pour my heart and soul in it how do I find out if this service is in demand in this area? How do you find clients? Please answer me back as I really would like to do this, and make it work!

Subject: Re: demand for service
From: Chef Nan
To: sherri
Date Posted: Mon, May 03, 1999 at 10:23:04 (PDT)
Email Address: nwhite@atlantic.net

Message:
Hi Sherri! Where ARE you? I think most anywhere - city or country, urban or rural, you'll find a few hungry people with more money than time or inclination to cook. Will you be working full or part time at this? I'm planning my startup for this fall, and while I'm concerned about 'quitting the day job', I'm getting more and more enthused about starting my new career. Cleve was right - the best thing you can do is find out what the existing market is (any other pc's there?) and then work on how to expand it / dulicate their successes and make your own business fly... If you're it in your area, that's ok, too. You'll just need to find potential customers and begin educating them on the service you provide... If you really want to make it work, you will! Good Luck! ChefNan

Subject: Re: demand for service
From: Sherri
To: Chef Nan
Date Posted: Mon, May 03, 1999 at 12:12:05 (PDT)
Email Address: Zresp

Message:
Chef Nan, Thanks for taking time to answer me. I live in Ft. Collins-50 miles north of Denver.I do agree, people do need to eat and with this day and age, we all could use more time. Did you take any coarses from the American Personal Chef institute? I have not, but am seriously considering it. Good-luck to you too! Thanks again.Zresp.

Subject: Re: demand for service
From: Cleve
To: sherri
Date Posted: Mon, May 03, 1999 at 09:12:10 (PDT)
Email Address: inhomegrmt@aol.com

Message:
Where are you located? Once you post it I am sure the nearest PC will be glad to give you the information you need. Good Luck and have fun Cleve

Subject: Assoication Forum
From: Kate
To: All
Date Posted: Mon, May 03, 1999 at 06:42:59 (PDT)
Email Address: tuka@triton.net

Message:
Dear Candy, It's good to see that you now have the Better Business logo on your site. I just purchased your course and will be starting up my business in the fall when I return to the Metro-Detroit area. I am busy tying up loose ends here first. I'd like to know how I can get a password for the assiocation forum and as I type this I realize I should have just mailed you the question directly. Sorry, but I was in the forum when it occured to me? Kate.

Subject: Which PC Training is Better?
From: Jeanne Burk
To: All
Date Posted: Sat, May 01, 1999 at 10:05:03 (PDT)
Email Address: JeanneBurk@aol.com

Message:
Before I spend $2000 on a training program, I would like some feedback from you folks out there. I recently spoke with USPCA's Marketing Director and was told the the other training manual is incomplete and that you can not start a business with it. He also told me that 90% of personal chefs belong to the USPCA. The USPCA also claims that the APCA are amateurs and there members are certified professionals. After talking to personal chefs from both organizations and reading the forum and archives, I am wondering if this guy I talked to as 'blowing smoke'. I have heard that APCA has a very active network, yet the USPCA just started a open forum, yet it will take 48 hours to get an answer to my uestions. I have never seen a discussion forum that takes 48 hours to get a 'controlled' response. Several friends of mine who have posted on this forum have received identical email messages from a USPCA chef attacking the APCA and Candi Wallace personally. What is up with this? Is this a USPCA mass mailing to anyone who posts on the APCA forum? Has anyone viewed the APCA Seminar videos? I have never before encountered such behavior. What is the truth? What is with these USPCA claims? I don't mind spending my hard earned money a superior program, but I am concerned about truthfullness and integrity, not to mention the 'ala carte' catalog pricing. Sincerely Confused, Jeanne

Subject: Re: Which PC Training is Better?
From: KiminVa
To: Jeanne Burk
Date Posted: Wed, May 05, 1999 at 19:33:38 (PDT)
Email Address: gh35@erols.com

Message:
Before I spend $2000 on a training program, I would like some feedback from you folks out there. I recently spoke with USPCA's Marketing Director and was told the the other training manual is incomplete and that you can not start a business with it. He also told me that 90% of personal chefs belong to the USPCA. The USPCA also claims that the APCA are amateurs and there members are certified professionals. After talking to personal chefs from both organizations and reading the forum and archives, I am wondering if this guy I talked to as 'blowing smoke'. I have heard that APCA has a very active network, yet the USPCA just started a open forum, yet it will take 48 hours to get an answer to my uestions. I have never seen a discussion forum that takes 48 hours to get a 'controlled' response. Several friends of mine who have posted on this forum have received identical email messages from a USPCA chef attacking the APCA and Candi Wallace personally. What is up with this? Is this a USPCA mass mailing to anyone who posts on the APCA forum? Has anyone viewed the APCA Seminar videos? I have never before encountered such behavior. What is the truth? What is with these USPCA claims? I don't mind spending my hard earned money a superior program, but I am concerned about truthfullness and integrity, not to mention the 'ala carte' catalog pricing. Sincerely Confused, Jeanne
---
Jeanne, you have some great questions, but some of these people have a lot more time than good sense. Seek the truth in your own way, you'll be a lot more comfortable with it.

Subject: Re: Which PC Training is Better?
From: Linda/TX
To: Jeanne Burk
Date Posted: Wed, May 05, 1999 at 10:23:13 (PDT)
Email Address: cucinatx@yahoo.com

Message:
Jeanne, I am an openly happy APCA member. I joined this association for several reasons: it's open, generous, loaded with information. I've met some great people personally and on the internet through the association. I've been in food service (catering, restaurant, private foundation, home cook) for 18+ years and found that many a highly-trained 'chef' has nothing more than his words to stand on. I have worked with chefs that are well-respected by others in the industry and without exception, they are open and generous and loving. It is important to me that food is brought to the table with love and care and the person cooking it need not be a 'certified chef', but one who cooks well and with love. I moved from the broader food format to the this more personal format because I wanted to have a closer relationship with the people I cook for. Everyone with APCA has been open and generous. If you'd wish to contact me personally please do so.

Subject: Re: Which PC Training is Better?
From: Mountain Chef
To: Jeanne Burk
Date Posted: Tues, May 04, 1999 at 09:38:41 (PDT)
Email Address: mcabe@aspenres.com

Message:
Hi Jeanne! You asked some great questions, most of which were exactly like mine when I was deciding which training program to go with. I can answer none of the questions regarding USPCA, but I can tell you about my experience with the training package offered by APCA. I decided to attend a training workshop in Denver in March. It was the best $750 I have ever spent! I found that the training materials were very informative and helpful in all aspects of starting a PC business. I also felt that the workshop atmosphere was invaluable. I know a lot of people have bought the training materials and worked on their own, but I felt that the personal instruction offered by Candy in the 2-day workshop was key. I also had the chance to meet other 'trainees' like myself, and the chance to meet some wonderful chefs already working in the Denver area. I found it to be an incredibly supportive and friendly environment. Another big key point in my decision to go with APCA was the ability to link a website directly to the association's. The web has become THE resource for a lot of people, and it will only continue to grow. Now that I am a member of APCA, I have found the member forum a tremendous resource as I chart my path to starting my business. I wish you great luck in your decision and in your new career! Mindi Cabe

Subject: Re: Which PC Training is Better?
From: Debbie
To: Jeanne Burk
Date Posted: Mon, May 03, 1999 at 14:13:07 (PDT)
Email Address: ForUChef@aol.com

Message:
Before I spend $2000 on a training program, I would like some feedback from you folks out there. I recently spoke with USPCA's Marketing Director and was told the the other training manual is incomplete and that you can not start a business with it. He also told me that 90% of personal chefs belong to the USPCA. The USPCA also claims that the APCA are amateurs and there members are certified professionals. After talking to personal chefs from both organizations and reading the forum and archives, I am wondering if this guy I talked to as 'blowing smoke'. I have heard that APCA has a very active network, yet the USPCA just started a open forum, yet it will take 48 hours to get an answer to my uestions. I have never seen a discussion forum that takes 48 hours to get a 'controlled' response. Several friends of mine who have posted on this forum have received identical email messages from a USPCA chef attacking the APCA and Candi Wallace personally. What is up with this? Is this a USPCA mass mailing to anyone who posts on the APCA forum? Has anyone viewed the APCA Seminar videos? I have never before encountered such behavior. What is the truth? What is with these USPCA claims? I don't mind spending my hard earned money a superior program, but I am concerned about truthfullness and integrity, not to mention the 'ala carte' catalog pricing. Sincerely Confused, Jeanne
---
If you are referring to a forwarded message from Candy Wallace as attacking the APCA, I didn't see it as that at all, it was in fact attacking the USPCA and it was her own words for all to see that she is not supporting All Chefs but only 'her own group'. The reason I forwarded this message to APCA chefs is so that they would know we can not support this animosity and will not be a part of it. I know this message will soon be deleted as this is a censored message board as any posts made by USPCA members are removed no matter what the content. I did not bad mouth Candy in any way - I let her own words speak for themselves.

Subject: Re: Which PC Training is Better?
From: David MacKay
To: Jeanne Burk
Date Posted: Mon, May 03, 1999 at 11:54:04 (PDT)
Email Address: dmackay@uspca.com

Message:
Before I spend $2000 on a training program, I would like some feedback from you folks out there. I recently spoke with USPCA's Marketing Director and was told the the other training manual is incomplete and that you can not start a business with it. He also told me that 90% of personal chefs belong to the USPCA. The USPCA also claims that the APCA are amateurs and there members are certified professionals. After talking to personal chefs from both organizations and reading the forum and archives, I am wondering if this guy I talked to as 'blowing smoke'. I have heard that APCA has a very active network, yet the USPCA just started a open forum, yet it will take 48 hours to get an answer to my uestions. I have never seen a discussion forum that takes 48 hours to get a 'controlled' response. Several friends of mine who have posted on this forum have received identical email messages from a USPCA chef attacking the APCA and Candi Wallace personally. What is up with this? Is this a USPCA mass mailing to anyone who posts on the APCA forum? Has anyone viewed the APCA Seminar videos? I have never before encountered such behavior. What is the truth? What is with these USPCA claims? I don't mind spending my hard earned money a superior program, but I am concerned about truthfullness and integrity, not to mention the 'ala carte' catalog pricing. Sincerely Confused, Jeanne
---
Jeanne, I'll apologize in advance for any statements that may have been made to you, however I too am confused not only because of the obvious attempt to make discrediting statements by the nature of your questions made on this forum, but also because I can find no one on my staff that spoke to you. Who on my staff did you speak to and when did you speak to them? Also, I can't control the actions of one member of a 2500+ member organization. Although it is my understanding that she had justification. However, to make a statement that the actions of one chef are now the actions of the organization as a whole is blatantly wrong. What was your real purpose in all of this?? If your for real, give me a call so I can address your concerns. I'll also post this message in the APCI Open Forum, however I doubt they'll let it stand. David MacKay Executive Director Ps. Why does the APCI/APCA persist in leaving these threads up. Just let it go and get on with business. If you really care about this industry then get rid of the negativity. Your energy is better spent in other areas.

Subject: Re: Which PC Training is Better?
From: Debbie
To: David MacKay
Date Posted: Mon, May 03, 1999 at 14:30:36 (PDT)
Email Address: ForUChef@aol.com

Message:
Before I spend $2000 on a training program, I would like some feedback from you folks out there. I recently spoke with USPCA's Marketing Director and was told the the other training manual is incomplete and that you can not start a business with it. He also told me that 90% of personal chefs belong to the USPCA. The USPCA also claims that the APCA are amateurs and there members are certified professionals. After talking to personal chefs from both organizations and reading the forum and archives, I am wondering if this guy I talked to as 'blowing smoke'. I have heard that APCA has a very active network, yet the USPCA just started a open forum, yet it will take 48 hours to get an answer to my uestions. I have never seen a discussion forum that takes 48 hours to get a 'controlled' response. Several friends of mine who have posted on this forum have received identical email messages from a USPCA chef attacking the APCA and Candi Wallace personally. What is up with this? Is this a USPCA mass mailing to anyone who posts on the APCA forum? Has anyone viewed the APCA Seminar videos? I have never before encountered such behavior. What is the truth? What is with these USPCA claims? I don't mind spending my hard earned money a superior program, but I am concerned about truthfullness and integrity, not to mention the 'ala carte' catalog pricing. Sincerely Confused, Jeanne
---
Jeanne, I'll apologize in advance for any statements that may have been made to you, however I too am confused not only because of the obvious attempt to make discrediting statements by the nature of your questions made on this forum, but also because I can find no one on my staff that spoke to you. Who on my staff did you speak to and when did you speak to them? Also, I can't control the actions of one member of a 2500+ member organization. Although it is my understanding that she had justification. However, to make a statement that the actions of one chef are now the actions of the organization as a whole is blatantly wrong. What was your real purpose in all of this?? If your for real, give me a call so I can address your concerns. I'll also post this message in the APCI Open Forum, however I doubt they'll let it stand. David MacKay Executive Director Ps. Why does the APCI/APCA persist in leaving these threads up. Just let it go and get on with business. If you really care about this industry then get rid of the negativity. Your energy is better spent in other areas.
---
This is an open response to anyone who thinks that the e-mail I forwarded from Candy Wallace was intended to be 'nasty or anti-APCA or otherwise'. It was forwarding Candy's message that was SENT TO ME. I was floored that what appeared initially to be an open invitation to network in an ALL Chefs forum, turned to nastiness when we didn't attend due to scheduling conflicts. I have talked personally with several APCI chefs and have found them very nice and have no problems with anyone in either arena, however - to be treated with hostility for no reason than buying a different training manual is really unfair. The so called 'nasty' e-mail was straight out of Candy's mouth and was simply forwarded.

Subject: Re: Which PC Training is Better?
From: girlchef
To: David MacKay
Date Posted: Mon, May 03, 1999 at 13:51:36 (PDT)
Email Address: sharon@paonline.com

Message:
David, We are leaving it up because it is time to confront these reoccuring situations. Besides that, this woman has real questions. She is not a plant, she is a human being. She wants to know how her hard earned money is going to return a profit. There is nothing wrong, nothing, with asking smart consumer questions. You accuse this organization of the very same things you don't want to be accused of. Her real purpose is to find out where to spend her money. First you say you doubt your post will stand and then below you complain because we let it stand. Which way is it? Answer her questions, right here. I say let the posts stand. It will be edifying for the group. Sharon

Subject: Re: Which PC Training is Better?
From: David MacKay
To: girlchef
Date Posted: Tues, May 04, 1999 at 02:25:11 (PDT)
Email Address: dmackay@uspca.com

Message:
David, We are leaving it up because it is time to confront these reoccuring situations. Besides that, this woman has real questions. She is not a plant, she is a human being. She wants to know how her hard earned money is going to return a profit. There is nothing wrong, nothing, with asking smart consumer questions. You accuse this organization of the very same things you don't want to be accused of. Her real purpose is to find out where to spend her money. First you say you doubt your post will stand and then below you complain because we let it stand. Which way is it? Answer her questions, right here. I say let the posts stand. It will be edifying for the group. Sharon
---
Sharon, Thanks for the invitation. Let me address your concerns first. I never accused your organization of anything. I posed a question as to why any negative post is left on this forum. Itís in contradiction to your heading and letting a negative post stand serves no purpose. BTW, my Ps. question was not a complaint just an observation and suggestion. So, as Iíve always said let all posts stand or delete all the negative ones. Now Iíll address the questions from Jeanne Burk. First the USPCA doesnít offer a $2,000 training program and we donít have a Marketing Director, so I ask again who did you speak to. All of my staff has specific instructions on whatís allowable to say and whatís not allowable to say to prospective members. Such words as 'incomplete', 'amateurs' or 'certified professionals' are words that my staff does not use in any context concerning the APCI/APCA. If they ever do, I will immediately terminate their employment. We donít have an open forum however, we did just recently start our 'Ask the Chef' section of our web site. If anyone has a question for a chef, they can email the question to us and we forward on the question to a number of chefs who can then choose to post their response. Since our chefs are busy operating their businesses, it takes time for them to respond, hence the 48 hour turnaround. We do not control the responses. The USPCA does not mass mail to anyone posting on this forum. As for the rest of that message, I believe Debra Lane has addressed it sufficiently and the USPCA stands behind her and her actions 100%. The USPCA as a rule doesnít make claims. We do however speak to the facts and always try to be truthful. As for integrity, our success stories speaks volumes about that issue. Finally, all of our products and services are available ala carte so that any prospective or active Personal Chef can purchase whatever products or services they feel they may need. David MacKay Executive Director USPCA

Subject: Re: Which PC Training is Better?
From: AngelChef
To: Jeanne Burk
Date Posted: Sun, May 02, 1999 at 09:12:38 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi Jeanne, In response to your posting, sounds like you already have your answer about the organizations from the concerns and questions you have in regards to both associations. I have successfully started my PC business with the so-called 'incomplete' manual from APCA. Since joining APCA last December and launching my company in January, I have numerous clients, have done several dinner parties, sold lots of gift certificates and most of all, LOVE what I'm doing. The support I have received from APCA, Candy, and all of the membership has been tremendous! I have developed a network of colleagues all over the US and Canada, and we constantly share ideas with each other on how to better develop our businesses, as well as the industry as a whole. You have heard correctly that APCA has a VERY active network, and should you join and become a part of our network, you'll be AMAZED at the vast amount of information available to you in the Members Forum, without 'controlled' responses! You'll be amazed at the openness of information sharing amongst our membership and the willingness to help our fellow PCs become and continue to be successful entreprenuers! When I did my own research when deciding on which, if any, association to join, I too was very concerned about the responses I received from both. The promptness and thoroughness to which my questions and concerns were answered by Candy and the members, as well as the excitement they expressed in the growth and development of our industry made mine an easy choice. I prefer NOT to get too involved in discussion of the issues regarding comments from USPCA directed at APCA by their leadership, as well as the mass mailings to our members from theirs (which I was a recipient of). Those issues speak for themselves and I have much better things to do with my time! I'm too busy preparing for the cheffing jobs I have and marketing my company to be involved in 'such behavior,' as you mention in your posting. I will say this much, If 90% (?) of the PCs as you were told belong to USPCA but aren't willing or able to share 0% of their knowledge or experience with others, what %age of worth are they to the industry as a whole? And we're all amateurs at what? In that case, their members must all be professionals, but of WHAT? From what I've encountered, our membership is FAR from being amateurs...we have a group of professionals that are enthusiastic, excited and to put it simply, LOVE what they do, and, by golly, we even manage to have satisfied clients to prove it! I don't know how such a blanket statement can be made about our membership by anyone, much less by someone who's an outsider. AND, I am very successful at what I'm doing, without a piece of paper 'certifying' it....whatever that means! As for your question about the videos, I have not seen the new videos, but have been totally satisfied with all aspects of my APCA membership and the support I have and continue to receive. If you have any other questions, please feel free to email me and I will be glad to help out. Best Wishes to you in your new endeavor and in making the decision about which, if either, association you decide is right for you! Wendy Professional Personal Chef P.S. Where are you located? Perhaps you can speak with members of both in your area and get some input on your questions with regards to your particular market!

Subject: Re: Which PC Training is Better?
From: Michael
To: Jeanne Burk
Date Posted: Sat, May 01, 1999 at 18:35:38 (PDT)
Email Address: mjllsf@aol.com

Message:
Dear Jeanne, Let me first start by saying that I take this attack by the USPCA as an attack on me personally. I have a serious problem with an accountant, an ex-ski bum, a dentist and whom ever else they claim as their 'Certification Counsel' telling me my business. Any Tom, Dick and Harry can claim anything they like and charge a fortune for it. If you want certification, go to the ACF, which is the professional association for Chefs in the foodservice industry. I have over twenty years in the foodservice industry, from one of the top culinary schools in the world, to major hotel chains, exclusive caterers, to private country clubs, to restaurant and bakery ownership, to consulting,to product development for major food manufacturers. HOW DARE THEY MAKE SUCH CLAIMS!! You can contact me any time and I will be more than happy to help you any way I can. Best of luck to you. Cheers, Michael

Subject: Re: Which PC Training is Better?
From: girlchef
To: Jeanne Burk
Date Posted: Sat, May 01, 1999 at 17:04:27 (PDT)
Email Address: sharon@paonline.com

Message:
You certainly have asked alot of questions which shows that you are thoughtful consumer. Let me just answer you this way - In business perception is everything and marketing directors got to be marketing directors for talking up their products. Where is the USPCA 'open forum'? I'd be curious to see it. I do know that a USPCA chef did email around some nasty stuff. I didn't view the seminar videos yet, but I am in some of them. Jeanne, I'd like to provide you with accurate information, but this board is not the forum to do it in. Your questions are highly flammable, as I am sure you can imagine. Please write to me directly for a more direct response. Cook on! Sharon

Subject: Re: Which PC Training is Better?
From: Donna
To: girlchef
Date Posted: Sat, May 01, 1999 at 20:08:18 (PDT)
Email Address: ChefDonnaE@aol.com

Message:
Jeanne, I commend you on investigating thoroughly both organizations. I did the same, and found USPCA to be a very closed organization that would not answer questions. APCI has been a friendly, helpful organization full of people who love to cook and love to help others. That's why I chose APCI. The training materials have been great, and I'm off and running in my new career. Whatever your final decision, I wish you well in yours!!

Subject: getting payment
From: colleen
To: All
Date Posted: Fri, Apr 30, 1999 at 16:12:44 (PDT)
Email Address: cfarnham.teleport.com

Message:
I'm recently started my business. I'm hoping to accept credit card payments as my business grows but right now it is payment by check or cash. In my brochure, I have stated payment in advance of service. Do you think this is reasonable considering the up front work involved and the purchase of groceries, storage containers, paper and cleaning products? What do you suggest? Payment is full before service, a deposit, or payment at service time. Thanks for your input.

Subject: Re: getting payment
From: AngelChef
To: colleen
Date Posted: Fri, Apr 30, 1999 at 16:50:49 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi Colleen, I just get set up last month with credit cards. Didn't want to do it because of the extra charge, but I'm passing it on to my clients...Legally with the banks blessing, for those who want to charge. I have 'Cash/Check Discount' price and CC price. Look at my web site for more info www.angelsoncall.com I require payment in advance. My pricing is set up as a fee plus groceries. So I get the fee plus a $50 grocery deposit up front, and leave balance (w/grocery receipts & pantry charge) for them to send me. Hope this helps. Wendy

Subject: Southern Hospitality
From: ChefNan
To: All
Date Posted: Wed, Apr 28, 1999 at 10:08:24 (PDT)
Email Address: nwhite@atlantic.net

Message:
I'm posting this message as a public THANK YOU to Chef Tracey, of Elegant Edibles in Jacksonville, FL. Yesterday she and I met for lunch and a fantastic networking session! I'm just in the planning / research stages of startup, and she was so helpful to me in sharing her materials, knowledge of, and most of all her enthusiam for this business. THANK YOU, Tracey, Candy, and the APCA. What a delight to find a group of people like this who are actualizing their dreams, and are willing to share of themselves so that others can succeed as well. I know we'll have a strong and active SE Chapter now that I've met Tracey, and I trust that our cooperative strengths will compliment one another as we grow our individual businesses serving Jacksonville and the beaches. Keep Cooking! Chef Nan Nancy White Jacksonville, FL nwhite@atlantic.net 'A Poem may be worked over once it is in being, but may not be worried into being.' Robert Frost

Subject: Re: Southern Hospitality
From: Chef Tracy
To: ChefNan
Date Posted: Thurs, Apr 29, 1999 at 14:52:52 (PDT)
Email Address: edibles@mediaone.net

Message:
Thank You Chef Nan for such kind words. I agree, only by sharing our experiences and networking with each other, can we truly enjoy the success that this new industry has to offer. I am very excited to be in the planning stages of this South Eastern United States Chaper, and invite all the Personal Chefs in the area to come join us for our first meeting planned for this summer. (Please e-mail me if you are interested and I will send you the information.) I also want to thank you Candy for this web site, and all you have done to open the lines of communication for this industry. After I found the APCA and networked with its members, I found the answers to many of my questions, and learned so much from everyones experiences. Now Chef Nancy and others in this area have contacted me after veiwing this web site in their search for information. I am very honored by this opportunity to network with them as they start their Personal Chef businesses, and proud to be a member of the Amercan Personal Chef Association. Live with Passion, Chef Tracy Elegant Edibles Personal Chef Services www.jacksonville.net/~edibles

Subject: New at Personal cheffing
From: Nadia
To: All
Date Posted: Wed, Apr 21, 1999 at 10:10:18 (PDT)
Email Address: babybat@sprint.ca

Message:
I am from Ontario, Canada and have thought about the idea of personal cheffing for a few years. I have searched high and low for information, courses, seminars, any kind of training in my area, but to no avail. I have even had to explain what personal cheffing is. Does any one have any idea where I can get training in or around the Ottawa area. I have even gone to a local book store and there is no such topic. Help me please! Thanks a lot.

Subject: Re: New at Personal cheffing
From: t.
To: Nadia
Date Posted: Tues, Apr 27, 1999 at 06:27:10 (PDT)
Email Address: olives@nfld.com

Message:
re: Canadian PC businesses I have found this site very useful in doing the research for my business. I have also had contact with Candy, who, as many have noted, was helpful and non-pressuring. I probably will buy a membership soon, but I find the cost high, considering that some of the benefits are not applicable to us-- the 1-800 line, for example, is not toll free from Canada ( but contact can be made by e-mail). Then there's the exchange rate to consider! Perhaps some accommodation can be made for the gowing Canadian contingent? Nadine- I am aware of a PC in the Ottawa area. If you write me directly I should be able to provide you with the contact info. Bonne chance! t.

Subject: Re: New at Personal cheffing
From: Candy
To: t.
Date Posted: Tues, Apr 27, 1999 at 17:46:59 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
re: Canadian PC businesses I have found this site very useful in doing the research for my business. I have also had contact with Candy, who, as many have noted, was helpful and non-pressuring. I probably will buy a membership soon, but I find the cost high, considering that some of the benefits are not applicable to us-- the 1-800 line, for example, is not toll free from Canada ( but contact can be made by e-mail). Then there's the exchange rate to consider! Perhaps some accommodation can be made for the gowing Canadian contingent? Nadine- I am aware of a PC in the Ottawa area. If you write me directly I should be able to provide you with the contact info. Bonne chance! t.
---
Hi, t. Thank you for your nice message, and for your interest in the Personal Chef Industry. If you are unable to reach us on the 800 line since you are calling from Canada - feel free to call us collect or call us at 619/294-2436 and we'll call YOU right back. Talk to you soon! Candy

Subject: Re: New at Personal cheffing
From: Nadia
To: t.
Date Posted: Tues, Apr 27, 1999 at 09:24:30 (PDT)
Email Address: babybat@sprint.ca

Message:
Thank you for replying and I quite agree with you that this site has been very helpful. I too, am considering becoming a member but as you pointed out, I think the high exchange rate is the first thing that is making me think twice. I also thought that many of the rules and regulations apply to the U.S. but not to Canada. It would be nice if they would take this into consideration. I love the idea of becoming a personal chef and would truly benefit from being a member.

Subject: Re: New at Personal cheffing
From: Shannon
To: Shannon
Date Posted: Thurs, Apr 22, 1999 at 14:17:21 (PDT)
Email Address: jasper@netcom.ca

Message:
Hope you find the information that you need. the is the best group in the world, they love what they do, and the passion shows. Please feel free to to call me again.Without hesitation I would help you develop into the Ottawa market,and share my information. Best of Luck Keep Cookin!! Shannon

Subject: Re: New at Personal cheffing
From: Bill W
To: Nadia
Date Posted: Thurs, Apr 22, 1999 at 05:30:32 (PDT)
Email Address: bewilkins@usa.net

Message:
I agree with the above replies. I contacted Candy a few weeks ago & now I'm in the startup stages. I can't wait to get cooking!!!! Good Luck!!

Subject: Re: New at Personal cheffing
From: Karen M.
To: Nadia
Date Posted: Wed, Apr 21, 1999 at 23:11:45 (PDT)
Email Address: momentofthyme@email.com

Message:
Dear Nadia, I am glad that you came upon the APCA website. You will find it to be very helpful in answering some of your initial questions and concerns. I have been a member for 3 months now, and it is the best thing I could have done. All the members of the APCA know your frustration about explaining to everyone what a 'Personal Chef' is. But think of it as a very good opportunity. This is a relatively new field, and we are the pioneers. It is extremely hard to find any information about PCing, like classes in your area, or anywhere else for that matter, if you are seriously thinking of becoming a PC, then you at least owe it to yourself to call Candy Wallace who is our wonderful leader, and a very experienced personal chef, she will answer any questions you might have regarding the training materials, or just anything you can think of. She will NOT try to pressure you to join or buy a training kit. She leaves that decision up to you. I knew in my heart that it was what I always wanted to do, I order the materials, and it was worth every cent. Ive only been working for two months now, and I have 9 clients, and I owe it all to Candy's wonderful guidance and training materials. You have nothing to lose, and everything to gain. So call her tomorrow! 1-800-644-8389 Best of Luck whatever you decide Karen Murray More Thyme For You

Subject: Re: New at Personal cheffing
From: Cleve
To: Nadia
Date Posted: Wed, Apr 21, 1999 at 11:19:23 (PDT)
Email Address: inhomegrmt@aol.com

Message:
You have come to one of the places to get the information you are looking for. Your best bet is to contact Candy at the APCA and visit with her. She is a delightful lady who will give you the information you need to proceed. Good luck, Cleve

Subject: Pa/Ohio Meeting
From: Judi
To: All
Date Posted: Tues, Apr 20, 1999 at 04:48:31 (PDT)
Email Address: travlnchef@aol.com

Message:
We're planning on holding our first Pa/Ohio Personal Chef's Meeting in the beginning of June, in Sharon, Pa. Sharon is about an hour North of Pittsburgh, near the Ohio border. Please get in touch with me if you're interested.

Subject: Re: Pa/Ohio Meeting
From: Patty B
To: Judi
Date Posted: Tues, May 04, 1999 at 18:06:55 (PDT)
Email Address: halfbaked@ecom.net

Message:
I'm planning on being in the 'burgh around the week of June 14th....any chance the forum will be around that time? I would love to meet with you gals!

Subject: Re: Pa/Ohio Meeting
From: deb
To: Judi
Date Posted: Wed, Apr 21, 1999 at 18:32:50 (PDT)
Email Address: lwooly@aol.com

Message:
Hi Judi-- I'm looking into starting a personal chef business, so I would be VERY interested & would love to attend this meeting! I live less than one hour from the PA/OH border, so please let me know the details! Thanks!


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