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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: 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: 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