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

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deb -:- Re: Pa/Ohio Meeting -:- Wed, Apr 21, 1999 at 18:32:50 (PDT)

Saucy Chef -:- SCORE's Annual Business Conference -:- Mon, Apr 19, 1999 at 11:25:35 (PDT)

Marco -:- Starting a Personal Chef Business -:- Mon, Apr 19, 1999 at 09:32:28 (PDT)
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girlchef -:- Re: Starting a Personal Chef Business -:- Mon, Apr 19, 1999 at 10:00:46 (PDT)

RG -:- Looking for a PC-Northeastern MA -:- Sun, Apr 18, 1999 at 10:48:21 (PDT)
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Chef Bob -:- Re: Looking for a PC-Northeastern MA -:- Tues, May 18, 1999 at 08:55:58 (PDT)
_ Patty -:- Re: Looking for a PC-Northeastern MA -:- Mon, Apr 26, 1999 at 10:03:14 (PDT)

Cleve -:- SE Regional Meeting -:- Wed, Apr 14, 1999 at 12:25:33 (PDT)
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AngelChef -:- Re: SE Regional Meeting -:- Fri, Apr 16, 1999 at 04:32:12 (PDT)
_ Chef Tracy -:- Re: SE Regional Meeting -:- Wed, Apr 14, 1999 at 16:49:03 (PDT)
__ Chef Anita -:- Re: SE Regional Meeting -:- Thurs, Apr 15, 1999 at 21:53:24 (PDT)
___ Cleve -:- Re: SE Regional Meeting -:- Fri, Apr 16, 1999 at 11:24:55 (PDT)

Joey T. -:- PC Salary -:- Wed, Apr 14, 1999 at 11:35:05 (PDT)
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Steph -:- Re: PC Salary -:- Fri, Apr 16, 1999 at 20:12:36 (PDT)
__ lisa -:- Re: PC Salary -:- Thurs, Apr 29, 1999 at 11:05:26 (PDT)
___ Steph -:- Re: PC Salary -:- Tues, May 04, 1999 at 09:26:01 (PDT)

KW -:- 'PRESSURE' -:- Tues, Apr 13, 1999 at 06:40:15 (PDT)
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Karen B -:- Re: 'PRESSURE' -:- Tues, Apr 13, 1999 at 16:56:03 (PDT)
__ kw -:- Re: 'PRESSURE' -:- Wed, Apr 14, 1999 at 07:43:15 (PDT)
___ Karen B -:- Re: 'PRESSURE' -:- Wed, Apr 14, 1999 at 16:35:44 (PDT)
____ KW -:- Re: 'PRESSURE' -:- Thurs, Apr 15, 1999 at 07:42:12 (PDT)
_____ Karen B -:- Re: 'PRESSURE' -:- Fri, Apr 16, 1999 at 07:40:15 (PDT)
______ pam44444 -:- Re: 'PRESSURE' -:- Fri, Apr 16, 1999 at 16:53:02 (PDT)
_______ Candy -:- Re: 'PRESSURE' -:- Sat, Apr 17, 1999 at 15:05:58 (PDT)
_ Candy -:- Re: 'PRESSURE' -:- Tues, Apr 13, 1999 at 08:48:16 (PDT)

Cleve -:- Looking for a PC in LA -:- Mon, Apr 12, 1999 at 20:24:29 (PDT)

LLR -:- Containers -:- Mon, Apr 12, 1999 at 10:55:19 (PDT)
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Candy -:- Re: Containers -:- Mon, Apr 12, 1999 at 12:08:06 (PDT)

Jeanne -:- Summit -:- Sun, Apr 11, 1999 at 10:20:04 (PDT)
_
Shelley -:- Re: Summit -:- Sun, Apr 11, 1999 at 16:48:29 (PDT)
_ candy -:- Re: Summit -:- Sun, Apr 11, 1999 at 15:57:35 (PDT)

lwooly -:- planning for new business -:- Fri, Apr 09, 1999 at 08:01:23 (PDT)
_
Steph -:- Re: planning for new business -:- Fri, Apr 09, 1999 at 09:04:51 (PDT)
__ deb -:- Re: planning for new business -:- Mon, Apr 12, 1999 at 20:04:36 (PDT)
__ Deb -:- Re: planning for new business -:- Mon, Apr 12, 1999 at 19:58:27 (PDT)
___ AngelChef -:- Re: planning for new business -:- Tues, Apr 13, 1999 at 16:27:03 (PDT)

Marc Rentzer -:- Advice -:- Thurs, Apr 08, 1999 at 14:53:07 (PDT)
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Ina Kuller -:- Re: Advice -:- Thurs, Apr 08, 1999 at 15:46:13 (PDT)
__ Marc -:- Re: Advice -:- Thurs, Apr 08, 1999 at 20:41:09 (PDT)
___ candy -:- Re: Advice -:- Fri, Apr 09, 1999 at 10:57:55 (PDT)

Bill Wilkinson -:- AM I A CHICKEN???? -:- Thurs, Apr 08, 1999 at 10:57:59 (PDT)
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Maureen -:- Re: AM I A CHICKEN???? -:- Thurs, Apr 08, 1999 at 18:07:51 (PDT)
_ cndy -:- Re: AM I A CHICKEN???? -:- Thurs, Apr 08, 1999 at 12:28:46 (PDT)
_ Chef Tracy -:- Re: AM I A CHICKEN???? -:- Thurs, Apr 08, 1999 at 11:41:57 (PDT)
__ Chef JT -:- Re: AM I A CHICKEN???? -:- Sun, Apr 11, 1999 at 19:18:38 (PDT)

Chef Tracy -:- Update on S.E. US Chapter -:- Wed, Apr 07, 1999 at 11:54:11 (PDT)
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Lisa -:- Re: Update on S.E. US Chapter -:- Thurs, Apr 29, 1999 at 11:28:45 (PDT)
_ Christina -:- Re: Update on S.E. US Chapter -:- Mon, Apr 19, 1999 at 12:36:45 (PDT)
_ Linda/A Matter of Thyme -:- Re: Update on S.E. US Chapter -:- Fri, Apr 16, 1999 at 07:50:30 (PDT)
_ candy -:- Re: Update on S.E. US Chapter -:- Wed, Apr 07, 1999 at 12:45:13 (PDT)

Allen -:- The Greater Zester -:- Mon, Apr 05, 1999 at 06:53:38 (PDT)
_
Sharon -:- Re: The Greater Zester -:- Mon, Apr 05, 1999 at 19:46:18 (PDT)

Randy -:- Need a PC in Northern Virginia -:- Fri, Apr 02, 1999 at 11:21:07 (PST)
_
AngelChef -:- Re: Need a PC in Northern Virginia -:- Fri, Apr 02, 1999 at 12:45:03 (PST)

AngelChef -:- Research Question... -:- Fri, Apr 02, 1999 at 07:32:15 (PST)
_
Tish -:- Re: Research Question... -:- Tues, Apr 06, 1999 at 14:48:39 (PDT)
_ Googally -:- Re: Research Question... -:- Tues, Apr 06, 1999 at 13:01:20 (PDT)

AngelChef -:- PC Industry Recognition -:- Fri, Apr 02, 1999 at 07:07:35 (PST)

AngelChef -:- Need A PC in Gatlinburg, TN -:- Fri, Apr 02, 1999 at 05:35:25 (PST)

Barbara Hartley -:- New England Chapter -:- Tues, Mar 30, 1999 at 12:26:00 (PST)
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Sandy -:- Re: New England Chapter -:- Fri, Apr 30, 1999 at 07:15:36 (PDT)
_ Patty Ordway -:- Re: New England Chapter -:- Tues, Apr 13, 1999 at 12:16:18 (PDT)
_ Castle Sue -:- Re: New England Chapter -:- Wed, Mar 31, 1999 at 07:29:56 (PST)

Ina Kuller -:- Great New Product -:- Mon, Mar 29, 1999 at 12:17:25 (PST)
_
Linda/TX -:- Re: Great New Product -:- Fri, Apr 02, 1999 at 20:25:48 (PST)
_ Maureen -:- Re: Great New Product -:- Tues, Mar 30, 1999 at 07:00:35 (PST)
__ Candy -:- Re: Great New Product -:- Tues, Mar 30, 1999 at 10:41:50 (PST)
___ Laura -:- Re: Great New Product -:- Tues, Mar 30, 1999 at 22:38:45 (PST)
____ Sharon -:- Re: Great New Product -:- Thurs, Apr 01, 1999 at 14:54:13 (PST)
____ Sharon -:- Re: Great New Product -:- Wed, Mar 31, 1999 at 05:39:27 (PST)
_ John -:- Re: Great New Product -:- Mon, Mar 29, 1999 at 14:16:06 (PST)
__ candy -:- Re: Great New Product -:- Mon, Mar 29, 1999 at 15:45:40 (PST)

Maureen -:- Raleigh-area Meeting -:- Mon, Mar 29, 1999 at 07:22:14 (PST)
_
Tony -:- Re: Raleigh-area Meeting -:- Thurs, Apr 01, 1999 at 14:58:52 (PST)
__ AngelChef -:- Tony...REPOST -:- Thurs, Apr 01, 1999 at 17:37:48 (PST)

Martha -:- Liability -:- Mon, Mar 29, 1999 at 06:37:13 (PST)
_
Steph -:- De nada -:- Mon, Mar 29, 1999 at 09:49:40 (PST)

Candy Wallace -:- VIRUS ALERT -:- Sun, Mar 28, 1999 at 13:38:21 (PST)

Martha -:- Liability -:- Thurs, Mar 25, 1999 at 19:50:41 (PST)
_
Steph -:- Re: Liability -:- Sat, Mar 27, 1999 at 22:10:31 (PST)

Chef JohnE -:- Chef de Partie -:- Thurs, Mar 25, 1999 at 16:14:09 (PST)
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CHEF TONY -:- Re: Chef de Partie -:- Thurs, Apr 01, 1999 at 15:01:51 (PST)
_ sandyb. -:- Re: Chef de Partie -:- Thurs, Mar 25, 1999 at 17:49:55 (PST)
_ Chef Tracy -:- Re: Chef de Partie -:- Thurs, Mar 25, 1999 at 17:19:30 (PST)

Judi E. -:- Pa/Ohio Chef Meeting -:- Thurs, Mar 25, 1999 at 06:12:56 (PST)
_
marcus -:- Re: Pa/Ohio Chef Meeting -:- Sat, Mar 27, 1999 at 06:44:58 (PST)
_ Candy -:- Re: Pa/Ohio Chef Meeting -:- Thurs, Mar 25, 1999 at 08:44:45 (PST)

Arlene -:- New to the Business -:- Wed, Mar 24, 1999 at 09:18:06 (PST)
_
chef darryl -:- Re: New to the Business -:- Sat, Apr 10, 1999 at 08:15:17 (PDT)
__ Arlene -:- Re: New to the Business -:- Fri, Apr 16, 1999 at 17:09:12 (PDT)
_ KW -:- Re: New to the Business -:- Wed, Mar 24, 1999 at 11:49:03 (PST)
__ Arlene -:- Re: New to the Business -:- Wed, Mar 24, 1999 at 12:27:07 (PST)
___ girlchef -:- Re: New to the Business -:- Wed, Mar 24, 1999 at 12:57:41 (PST)
____ Tish -:- Re: New to the Business -:- Fri, Mar 26, 1999 at 09:38:48 (PST)
_____ chef darryl -:- Re: New to the Business -:- Sat, Apr 10, 1999 at 08:20:52 (PDT)
_____ Arlene -:- Re: New to the Business -:- Sat, Mar 27, 1999 at 04:52:49 (PST)
______ Tish -:- Re: New to the Business -:- Sat, Mar 27, 1999 at 09:15:46 (PST)
_______ chef darryl -:- Re: New to the Business -:- Sat, Apr 10, 1999 at 08:22:24 (PDT)
________ Arlene -:- Re: New to the Business -:- Fri, Apr 16, 1999 at 17:12:24 (PDT)
_______ Castle Sue -:- Re: New to the Business -:- Sun, Mar 28, 1999 at 06:58:01 (PST)
________ girlchef -:- Re: New to the Business -:- Mon, Mar 29, 1999 at 04:19:20 (PST)
____ Laura Kiser -:- Re: New to the Business -:- Wed, Mar 24, 1999 at 22:01:35 (PST)
_____ Arlene -:- Re: New to the Business -:- Thurs, Mar 25, 1999 at 04:56:32 (PST)

Susan -:- Md, VA, DC personal chefs -:- Wed, Mar 24, 1999 at 06:37:35 (PST)
_
Kim -:- Re: Md, VA, DC personal chefs -:- Sun, Apr 18, 1999 at 09:05:42 (PDT)
_ Fran -:- Re: Md, VA, DC personal chefs -:- Thurs, Mar 25, 1999 at 22:06:01 (PST)
_ Candy -:- Re: Md, VA, DC personal chefs -:- Thurs, Mar 25, 1999 at 08:36:40 (PST)
_ Sue -:- Re: Md, VA, DC personal chefs -:- Wed, Mar 24, 1999 at 20:43:10 (PST)
_ kathy -:- Re: Md, VA, DC personal chefs -:- Wed, Mar 24, 1999 at 20:27:58 (PST)
__ kathy -:- Re: Md, VA, DC personal chefs -:- Wed, Mar 24, 1999 at 20:28:58 (PST)
_ girlchef -:- Re: Md, VA, DC personal chefs -:- Wed, Mar 24, 1999 at 12:55:35 (PST)
__ Susan -:- Re: Md, VA, DC personal chefs -:- Wed, Mar 24, 1999 at 14:09:04 (PST)
___ girlchef -:- Re: Md, VA, DC personal chefs -:- Thurs, Mar 25, 1999 at 17:12:34 (PST)
___ sumcook -:- Re: Md, VA, DC personal chefs -:- Wed, Mar 24, 1999 at 19:49:45 (PST)

Chef Tracy -:- Southeastern United States chapter? -:- Tues, Mar 23, 1999 at 11:14:23 (PST)
_
Chef Nan -:- Re: Southeastern United States chapter? -:- Tues, Apr 06, 1999 at 04:50:20 (PDT)
_ Mary -:- Re: Southeastern United States chapter? -:- Sun, Mar 28, 1999 at 14:27:26 (PST)
_ candy -:- Re: Southeastern United States chapter? -:- Thurs, Mar 25, 1999 at 17:26:22 (PST)
_ Dan -:- Re: Southeastern United States chapter? -:- Wed, Mar 24, 1999 at 19:00:11 (PST)
_ Don -:- Re: Southeastern United States chapter? -:- Tues, Mar 23, 1999 at 17:34:43 (PST)

MichaelT -:- No. Cal. Chapter APCA Meeting 3/21 -:- Tues, Mar 23, 1999 at 00:19:28 (PST)
_
StephanieG -:- Re: No. Cal. Chapter APCA Meeting 3/21 -:- Thurs, Mar 25, 1999 at 16:05:10 (PST)

Tish -:- Scared to Jump in but here I Go! -:- Sun, Mar 21, 1999 at 13:33:19 (PST)
_
AngelChef -:- Re: Scared to Jump in but here I Go! -:- Sun, Mar 21, 1999 at 14:00:26 (PST)

Kelly Stacey -:- Determined...but scared -:- Sun, Mar 21, 1999 at 11:48:19 (PST)

Jeff Landsman -:- Opportunities -:- Sat, Mar 20, 1999 at 18:37:36 (PST)

Margaret Barsanti -:- Need Advice -:- Sat, Mar 20, 1999 at 18:08:44 (PST)
_
Steph -:- Re: Need Advice -:- Wed, Mar 31, 1999 at 07:55:16 (PST)

Mary -:- NEED A PC IN OCALA, FLA. -:- Fri, Mar 19, 1999 at 14:44:07 (PST)

Holly Monnich -:- Advice Needed -:- Thurs, Mar 18, 1999 at 23:05:04 (PST)
_
Sharon -:- Re: Advice Needed -:- Fri, Mar 19, 1999 at 16:35:45 (PST)
_ Cleve -:- Re: Advice Needed -:- Fri, Mar 19, 1999 at 07:30:10 (PST)
__ Holly Monnich -:- Re: Advice Needed -:- Sat, Mar 20, 1999 at 12:34:00 (PST)
__ Holly Monnich -:- Re: Advice Needed -:- Sat, Mar 20, 1999 at 12:33:09 (PST)
_ girlchef -:- Re: Advice Needed -:- Fri, Mar 19, 1999 at 05:40:31 (PST)

SandyB. -:- PC research -:- Thurs, Mar 18, 1999 at 11:40:31 (PST)
_
Steph -:- Re: PC research -:- Thurs, Mar 18, 1999 at 16:03:50 (PST)

JT -:- Great Web Ring Site -:- Wed, Mar 17, 1999 at 10:28:15 (PST)

AngelChef -:- Just Checking... -:- Tues, Mar 16, 1999 at 17:13:42 (PST)

Castle Sue -:- soy beans -:- Tues, Mar 16, 1999 at 10:48:33 (PST)
_
Sharon -:- Re: soy beans -:- Wed, Mar 31, 1999 at 13:10:01 (PST)
_ girlchef -:- Re: soy beans -:- Tues, Mar 16, 1999 at 15:42:24 (PST)

Mary -:- PC NEEDED IN ORLANDO, FLA. -:- Mon, Mar 15, 1999 at 18:32:31 (PST)
_
Dan -:- Re: PC NEEDED IN ORLANDO, FLA. -:- Wed, Mar 24, 1999 at 18:49:27 (PST)
_ Caroline -:- Re: PC NEEDED IN ORLANDO, FLA. -:- Tues, Mar 23, 1999 at 06:59:54 (PST)

Mike -:- It's scary but intriguing... -:- Mon, Mar 15, 1999 at 08:00:17 (PST)
_
Mary, Chef On The Go -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 18:48:27 (PST)
__ Castle Sue -:- Re: It's scary but intriguing... -:- Tues, Mar 16, 1999 at 10:40:04 (PST)
___ Mike -:- Re: It's scary but intriguing... -:- Tues, Mar 16, 1999 at 16:03:58 (PST)
_ Steph -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 11:54:12 (PST)
__ Mike -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 16:15:58 (PST)
_ cathy -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 09:33:48 (PST)
__ Debbie -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 15:50:58 (PST)
___ Mike -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 16:29:43 (PST)
_ Chef Neil -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 08:35:44 (PST)
__ deatchef -:- Re: It's scary but intriguing... -:- Tues, Mar 16, 1999 at 12:53:57 (PST)
_ Cleve -:- Re: It's scary but intriguing... -:- Mon, Mar 15, 1999 at 08:09:35 (PST)

Deatchef -:- Ec /Pc?/ Terrapin!+++++ -:- Thurs, Mar 11, 1999 at 14:39:38 (PST)

Chef Linda-Seattle -:- Regional PC Network Meeting -:- Thurs, Mar 11, 1999 at 13:09:19 (PST)
_
Chef Marti -:- Re: Regional PC Network Meeting -:- Fri, Mar 19, 1999 at 13:20:20 (PST)
_ Candy -:- Re: Regional PC Network Meeting -:- Thurs, Mar 11, 1999 at 17:02:15 (PST)
__ Debbie -:- Re: Regional PC Network Meeting -:- Mon, Mar 15, 1999 at 13:58:57 (PST)

Cathi -:- Starting out one day a week -:- Wed, Mar 10, 1999 at 17:01:55 (PST)
_
John -:- Re: Starting out one day a week -:- Tues, Mar 16, 1999 at 15:03:05 (PST)
_ Mary, Chef On The Go -:- Re: Starting out one day a week -:- Mon, Mar 15, 1999 at 18:40:52 (PST)
_ Steph -:- Re: Starting out one day a week -:- Sun, Mar 14, 1999 at 21:27:05 (PST)
_ Sharon -:- Re: Starting out one day a week -:- Fri, Mar 12, 1999 at 17:29:08 (PST)
_ Chef Tracy -:- Re: Starting out one day a week -:- Fri, Mar 12, 1999 at 08:01:41 (PST)
__ Tish -:- Re: Starting out one day a week -:- Tues, Mar 16, 1999 at 22:29:46 (PST)
_ AngelChef -:- Re: Starting out one day a week -:- Fri, Mar 12, 1999 at 07:31:47 (PST)

Deatchef -:- pc Partner... N.J. -:- Tues, Mar 09, 1999 at 15:52:48 (PST)
_
AngelChef -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 14:37:54 (PST)
__ deatchef -:- Re: pc Partner... N.J. -:- Thurs, Mar 11, 1999 at 15:03:13 (PST)
_ John -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 11:57:58 (PST)
_ girlchef -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 04:44:50 (PST)
__ john -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 10:27:33 (PST)
_ AngelChef -:- Re: pc Partner... N.J. -:- Tues, Mar 09, 1999 at 18:42:15 (PST)
__ Deatchef -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 12:39:26 (PST)
__ deatchef -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 11:44:14 (PST)
__ John -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 11:19:49 (PST)
___ John -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 11:27:14 (PST)
__ john -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 10:58:03 (PST)
___ John -:- Re: pc Partner... N.J. -:- Wed, Mar 10, 1999 at 11:34:36 (PST)

Mark -:- Pc or Not PC -:- Wed, Mar 03, 1999 at 21:43:59 (PST)
_
Candy -:- Re: Pc or Not PC -:- Thurs, Mar 04, 1999 at 08:14:21 (PST)

girlchef -:- Need help locating a Personal Chef?? -:- Mon, Mar 01, 1999 at 07:03:33 (PST)

Ginger Perkins -:- What to do with the kid? -:- Thurs, Feb 25, 1999 at 10:33:55 (PST)
_
Teresa Mau -:- Re: What to do with the kid? -:- Fri, Mar 19, 1999 at 14:08:38 (PST)
_ Linda - Dinner's On! -:- Re: What to do with the kid? -:- Thurs, Feb 25, 1999 at 15:08:28 (PST)
_ girlchef -:- Re: What to do with the kid? -:- Thurs, Feb 25, 1999 at 12:37:48 (PST)
_ Ragan -:- Re: What to do with the kid? -:- Thurs, Feb 25, 1999 at 11:07:46 (PST)
_ pam -:- Re: What to do with the kid? -:- Thurs, Feb 25, 1999 at 10:58:56 (PST)

Gary Thompson -:- USPC Stand up and be counted -:- Wed, Feb 24, 1999 at 18:56:17 (PST)
_
Debra Lane -:- Re: USPCA Stand up and be counted -:- Mon, Mar 15, 1999 at 15:22:16 (PST)
__ Mimi -:- Re: USPCA Stand up and be counted -:- Sun, Mar 21, 1999 at 09:10:14 (PST)
___ Cleve -:- Re: USPCA Stand up and be counted -:- Sun, Mar 21, 1999 at 10:25:40 (PST)
____ Wendy Warman -:- Re: USPCA Stand up and be counted -:- Sun, Mar 28, 1999 at 00:26:50 (PST)

Candy Wallace -:- 'Summit-chanted' Weekend... -:- Tues, Feb 23, 1999 at 17:35:49 (PST)
_
Linda/TexasNext -:- Re: 'Summit-chanted' Weekend... -:- Sun, Feb 28, 1999 at 15:45:55 (PST)

IBDChef -:- The Difference is Clear -:- Tues, Feb 23, 1999 at 17:27:39 (PST)

Ginger -:- Starting my PC Business -:- Sun, Feb 21, 1999 at 17:16:51 (PST)
_
Chef Tony -:- Re: Starting my PC Business -:- Mon, Feb 22, 1999 at 03:36:50 (PST)
__ Ginger -:- Re: Starting my PC Business -:- Tues, Feb 23, 1999 at 19:10:16 (PST)
__ colleen -:- Re: Starting my PC Business -:- Mon, Feb 22, 1999 at 10:23:38 (PST)
___ Ginger -:- Re: Starting my PC Business -:- Tues, Feb 23, 1999 at 19:02:53 (PST)
____ Ginger -:- Re: Starting my PC Business -:- Tues, Feb 23, 1999 at 19:12:08 (PST)

Tony -:- Relocation Expence -:- Wed, Feb 17, 1999 at 19:07:17 (PST)
_
Chef Tony -:- Re: Relocation Expence -:- Thurs, Feb 18, 1999 at 06:45:02 (PST)
_ kw -:- Re: Relocation Expence -:- Thurs, Feb 18, 1999 at 06:30:54 (PST)
_ Sharon @ Neno's -:- Re: Relocation Expense -:- Wed, Feb 17, 1999 at 19:54:55 (PST)
_ John -:- Re: Relocation Expence -:- Wed, Feb 17, 1999 at 19:41:47 (PST)

Michelle -:- Start up questions? -:- Wed, Feb 17, 1999 at 10:48:03 (PST)
_
Another Sharon @ Neno's in TX -:- Re: Start up questions? -:- Wed, Feb 17, 1999 at 19:46:43 (PST)
_ girlchef -:- Re: Start up questions? -:- Wed, Feb 17, 1999 at 13:28:27 (PST)

Webmaster -:- Valid Email Addresses -:- Tues, Feb 16, 1999 at 14:00:13 (PST)

AngelChef -:- Love Is In The Air!!! -:- Sat, Feb 13, 1999 at 18:15:18 (PST)
_
ChefBeck -:- Re: Love Is In The Air!!! -:- Fri, Feb 26, 1999 at 21:31:46 (PST)
_ John -:- Re: Love Is In The Air!!! -:- Sat, Feb 13, 1999 at 20:51:46 (PST)
_ RG -:- Re: Love Is In The Air!!! -:- Sat, Feb 13, 1999 at 20:31:50 (PST)

girlchef -:- The Summit Agenda for your viewing -:- Sat, Feb 13, 1999 at 17:12:09 (PST)

Linda -:- Attorney will work for food! -:- Fri, Feb 12, 1999 at 17:50:35 (PST)
_
Sharon @ Neno's -:- Re: Attorney will work for food! -:- Fri, Feb 12, 1999 at 18:35:34 (PST)
__ Linda -:- Re: Attorney will work for food! -:- Fri, Feb 12, 1999 at 23:57:44 (PST)
___ Robert -:- Re: Attorney will work for food! -:- Sat, Feb 13, 1999 at 22:04:57 (PST)
____ Linda/Texas -:- Re: Attorney will work for food! -:- Mon, Mar 08, 1999 at 06:34:44 (PST)

Joy Holleman -:- Recipes -:- Mon, Feb 08, 1999 at 20:12:33 (PST)
_
girlchef -:- Re: Recipes -:- Tues, Feb 09, 1999 at 05:01:44 (PST)
___ girlchef -:- Re: Recipes -:- Thurs, Feb 11, 1999 at 15:38:38 (PST)
____ Chef Shell -:- Re: Recipes -:- Sun, Feb 14, 1999 at 12:28:08 (PST)
_____ girlchef -:- Re: Recipes -:- Sun, Feb 14, 1999 at 15:27:50 (PST)
______ Chef Shell -:- Re: Recipes -:- Mon, Feb 15, 1999 at 07:02:29 (PST)
_______ girlchef -:- Re: Recipes -:- Mon, Feb 15, 1999 at 09:47:05 (PST)
________ Chef Shell -:- Re: Recipes -:- Mon, Feb 15, 1999 at 11:27:24 (PST)

Cathi -:- personal chef partnerships -:- Mon, Feb 08, 1999 at 18:40:46 (PST)
_
girlchef -:- Re: personal chef partnerships -:- Tues, Feb 09, 1999 at 05:04:10 (PST)
__ Stephanie -:- Re: personal chef partnerships -:- Sat, Feb 13, 1999 at 23:11:42 (PST)

Chef Stacey -:- Potential Earnings -:- Sun, Feb 07, 1999 at 17:45:15 (PST)

Sharon DBA Neno's -:- CANDY WALLACE, APCA -:- Sat, Feb 06, 1999 at 10:03:38 (PST)
_
sandyb -:- Re: CANDY WALLACE, APCA -:- Thurs, Mar 18, 1999 at 11:21:55 (PST)
__ Sharon -:- Re: CANDY WALLACE, APCA -:- Fri, Mar 19, 1999 at 05:33:17 (PST)
_ Chef Tracy -:- Re: CANDY WALLACE, APCA -:- Sat, Feb 06, 1999 at 10:39:57 (PST)

Chef Tony -:- TV show recipes -:- Fri, Feb 05, 1999 at 16:43:20 (PST)
_
girlchef -:- Re: TV show recipes -:- Sat, Feb 06, 1999 at 06:33:25 (PST)

Ina Kuller, the Dish -:- Hi Ho, Chef O's -:- Thurs, Feb 04, 1999 at 11:39:30 (PST)

Chef Manny Masony -:- Culinary training -:- Wed, Feb 03, 1999 at 01:27:40 (PST)
_
Sarah -:- Re: Culinary training -:- Fri, Feb 12, 1999 at 19:39:25 (PST)
__ girlchef -:- Re: Culinary training -:- Sat, Feb 13, 1999 at 06:36:58 (PST)

Jeff Marden -:- Personal Chef: Albany NY -:- Tues, Feb 02, 1999 at 17:42:14 (PST)

Mary Louise -:- Mixer -:- Tues, Feb 02, 1999 at 17:39:07 (PST)
_
pam -:- Re: Mixer -:- Wed, Feb 03, 1999 at 22:02:42 (PST)
_ FêteChef -:- Re: Mixer -:- Wed, Feb 03, 1999 at 08:19:59 (PST)
_ Robert -:- Re: Mixer -:- Tues, Feb 02, 1999 at 23:13:14 (PST)
__ Chef Tracy -:- Re: Mixer -:- Wed, Feb 03, 1999 at 07:11:37 (PST)

Cathy Watson -:- SAFE FOOD HANDLING -:- Tues, Feb 02, 1999 at 14:16:34 (PST)
_
Leah Landis -:- Re: SAFE FOOD HANDLING -:- Sun, Feb 07, 1999 at 18:07:46 (PST)
_ Robert -:- Re: SAFE FOOD HANDLING -:- Tues, Feb 02, 1999 at 23:20:08 (PST)
_ candy -:- Re: SAFE FOOD HANDLING -:- Tues, Feb 02, 1999 at 14:43:56 (PST)

CHEF DARNELL -:- WHAT DO I CHARGE -:- Tues, Feb 02, 1999 at 10:26:47 (PST)
_
Robert -:- Re: WHAT DO I CHARGE -:- Tues, Feb 02, 1999 at 23:27:46 (PST)

NazCook -:- Re:Ivex/Sysco/Alliant -:- Mon, Feb 01, 1999 at 06:17:10 (PST)
_
girlchef -:- Food Shows! Don't miss out. -:- Mon, Feb 01, 1999 at 07:49:08 (PST)
__ robert -:- Re: Food Shows! Don't miss out. -:- Mon, Feb 01, 1999 at 09:20:04 (PST)

Chef Dane -:- IVEX -:- Sun, Jan 31, 1999 at 09:05:23 (PST)

HIchef -:- How to begin -:- Sat, Jan 30, 1999 at 21:53:50 (PST)
_
SandyB -:- Re: How to begin -:- Sat, Mar 27, 1999 at 14:24:25 (PST)
_ Chef Tony -:- Re: How to begin -:- Sun, Jan 31, 1999 at 06:17:15 (PST)
_ anthony -:- Re: How to begin -:- Sun, Jan 31, 1999 at 00:25:02 (PST)

Dinner is Served -:- New Business serving Nashville -:- Sat, Jan 30, 1999 at 13:45:44 (PST)
_
Chef Tracy -:- Re: New Business serving Nashville -:- Sat, Jan 30, 1999 at 17:26:08 (PST)
__ robert -:- Re: New Business serving Nashville -:- Mon, Feb 01, 1999 at 09:10:52 (PST)
__ scrimmy (aka, Robert) -:- Re: New Business serving Nashville -:- Sun, Jan 31, 1999 at 08:24:33 (PST)
___ robert -:- Re: New Business serving Nashville -:- Mon, Feb 01, 1999 at 09:12:40 (PST)

Chef Tracy -:- Magnetic Business Cards/Printing. -:- Sat, Jan 30, 1999 at 11:50:45 (PST)
_
Debbie -:- Re: Magnetic Business Cards/Printing. -:- Sun, Jan 31, 1999 at 16:33:09 (PST)
_ robert -:- Re: Magnetic Business Cards/Printing. -:- Sat, Jan 30, 1999 at 13:22:37 (PST)
_ Robert -:- Re: Magnetic Business Cards/Printing. -:- Sat, Jan 30, 1999 at 12:08:48 (PST)
__ Chef Tracy -:- Re: Magnetic Business Cards/Printing. -:- Sat, Jan 30, 1999 at 12:32:56 (PST)
___ JT -:- Re: Magnetic Business Cards/Printing. -:- Mon, Feb 08, 1999 at 10:58:48 (PST)
___ Debbie -:- Re: Magnetic Business Cards/Printing. -:- Sun, Jan 31, 1999 at 16:38:03 (PST)
___ Robert -:- Re: Magnetic Business Cards/Printing. -:- Sat, Jan 30, 1999 at 13:10:09 (PST)

linda -:- containers -:- Sat, Jan 30, 1999 at 10:50:54 (PST)
_
Cathy Watson -:- Re: containers -:- Tues, Feb 02, 1999 at 14:06:55 (PST)
__ candy -:- Re: containers -:- Tues, Feb 02, 1999 at 14:45:59 (PST)
_ robert -:- Re: containers -:- Sat, Jan 30, 1999 at 13:25:34 (PST)
_ Sharon DBA Neno's -:- Re: containers -:- Sat, Jan 30, 1999 at 12:49:21 (PST)

Chef Dane -:- Old Dog learns New Tricks -:- Sat, Jan 30, 1999 at 10:26:20 (PST)

Chef Tom Tannozzini -:- what is a 'personal Chef'? -:- Fri, Jan 29, 1999 at 23:52:30 (EST)
_
Robert -:- Re: what is a 'personal Chef'? -:- Sat, Jan 30, 1999 at 01:29:14 (EST)
__ chef tom -:- Re: what is a 'personal Chef'? -:- Sun, Jan 31, 1999 at 19:59:07 (PST)

Michele -:- Dinner and a Clean House -:- Fri, Jan 29, 1999 at 17:18:21 (EST)
_
Castle Sue -:- Re: Dinner and a Clean House -:- Tues, Mar 23, 1999 at 08:04:00 (PST)
_ Debbie -:- Re: Dinner and a Clean House -:- Sun, Jan 31, 1999 at 16:25:51 (PST)
__ Michele -:- Re: Dinner and a Clean House -:- Mon, Feb 01, 1999 at 13:49:22 (PST)

Julie -:- dinner and massage -:- Fri, Jan 29, 1999 at 12:56:33 (EST)
_
Jeff -:- Re: dinner and massage -:- Tues, Feb 02, 1999 at 17:45:01 (PST)
_ Chef Dane -:- Re: dinner and massage -:- Sat, Jan 30, 1999 at 10:00:34 (PST)
__ chef Dane -:- Re: dinner and massage -:- Sat, Jan 30, 1999 at 10:07:21 (PST)
_ AngelChef -:- Re: dinner and massage -:- Fri, Jan 29, 1999 at 18:37:44 (EST)
_ Robert -:- Re: dinner and massage -:- Fri, Jan 29, 1999 at 13:37:43 (EST)

AngelChef -:- Another Potential Market! -:- Fri, Jan 29, 1999 at 11:05:02 (EST)
_
candy -:- Re: Another Potential Market! -:- Fri, Jan 29, 1999 at 11:38:05 (EST)

AngelChef -:- Realtors! -:- Fri, Jan 29, 1999 at 10:52:31 (EST)
_
robert -:- Re: Realtors! -:- Sat, Jan 30, 1999 at 13:27:49 (PST)
_ Sharon DBA Neno's -:- Re: Realtors! -:- Fri, Jan 29, 1999 at 20:50:32 (EST)
_ Ragan -:- Re: Realtors! -:- Fri, Jan 29, 1999 at 14:47:48 (EST)
_ candy -:- Re: Realtors! -:- Fri, Jan 29, 1999 at 11:34:39 (EST)

AngelChef -:- Barter Exchanges -:- Fri, Jan 29, 1999 at 10:46:08 (EST)
_
Robert -:- Re: Barter Exchanges -:- Fri, Jan 29, 1999 at 13:41:31 (EST)
_ Chef Tracy -:- Re: Barter Exchanges -:- Fri, Jan 29, 1999 at 12:16:41 (EST)
__ AngelChef -:- Re: Barter Exchanges -:- Fri, Jan 29, 1999 at 18:36:15 (EST)
___ girlchef -:- Re: Barter Exchanges -:- Fri, Jan 29, 1999 at 20:32:45 (EST)

Tonya -:- Reheating Instructions -:- Thurs, Jan 28, 1999 at 17:32:20 (EST)
_
RG -:- Re: Reheating Instructions -:- Thurs, Jan 28, 1999 at 23:59:11 (EST)

Chef Dane -:- Magnetic signs -:- Thurs, Jan 28, 1999 at 14:57:35 (EST)
_
AngelChef -:- Re: Magnetic signs -:- Fri, Jan 29, 1999 at 10:41:11 (EST)
_ Ragan -:- Re: Magnetic signs -:- Thurs, Jan 28, 1999 at 18:28:21 (EST)
_ John -:- Re: Magnetic signs -:- Thurs, Jan 28, 1999 at 15:10:00 (EST)
__ candy -:- Re: Magnetic signs -:- Thurs, Jan 28, 1999 at 18:20:04 (EST)
___ Debbie -:- Re: Magnetic signs -:- Thurs, Jan 28, 1999 at 19:09:18 (EST)
___ Debbie -:- Re: Magnetic signs -:- Thurs, Jan 28, 1999 at 18:54:31 (EST)

girlchef -:- Publicity is a Good Thing -:- Thurs, Jan 28, 1999 at 08:00:32 (EST)

candy wallace -:- I Found the Way to San Jose... -:- Sun, Jan 24, 1999 at 15:13:22 (EST)
_
Christina Phipps -:- Update -:- Mon, Feb 01, 1999 at 07:51:12 (PST)

Danielle -:- average client income -:- Fri, Jan 22, 1999 at 11:36:28 (EST)
_
Debbie -:- Re: average client income -:- Thurs, Jan 28, 1999 at 18:57:18 (EST)
_ AngelChef -:- Re: average client income -:- Fri, Jan 22, 1999 at 14:55:12 (EST)
__ Danielle -:- Re: average client income -:- Sat, Jan 23, 1999 at 10:36:52 (EST)
_ Chef Tony -:- Re: average client income -:- Fri, Jan 22, 1999 at 12:02:59 (EST)
__ Debbie -:- Re: average client income -:- Thurs, Jan 28, 1999 at 19:03:47 (EST)

girlchef -:- Topics of Discussion for the Summit -:- Thurs, Jan 21, 1999 at 14:53:09 (EST)
_
AngelChef -:- Re: Topics of Discussion for the Summit -:- Thurs, Jan 21, 1999 at 18:43:38 (EST)
__ Robert -:- Re: Topics of Discussion for the Summit -:- Thurs, Jan 28, 1999 at 22:49:11 (EST)

Candy Wallace -:- North Ca. Local Chapter Meeting -:- Thurs, Jan 21, 1999 at 11:17:47 (EST)
_
AngelChef -:- Re: North Ca. Local Chapter Meeting -:- Thurs, Jan 21, 1999 at 18:41:18 (EST)

JT -:- HMR vs. Personal Chef Service -:- Wed, Jan 20, 1999 at 22:14:52 (EST)
_
girlchef -:- Re: HMR vs. Personal Chef Service -:- Thurs, Jan 21, 1999 at 08:36:47 (EST)
__ Candy -:- Re: HMR vs. Personal Chef Service -:- Thurs, Jan 21, 1999 at 11:13:19 (EST)

nlayne -:- I Am EXCITED! -:- Wed, Jan 20, 1999 at 12:52:17 (EST)
_
ti-bif -:- Re: I Am EXCITED! -:- Sun, Jan 31, 1999 at 11:41:24 (PST)

Jc chef -:- Favorites -:- Wed, Jan 20, 1999 at 08:57:23 (EST)

Tonya -:- Credentials -:- Tues, Jan 19, 1999 at 22:19:17 (EST)
_
FêteChef -:- Re: Credentials -:- Tues, Jan 19, 1999 at 23:14:55 (EST)

girlchef -:- Four Corners Personal Chef Summit -:- Mon, Jan 18, 1999 at 15:37:46 (EST)

Alan -:- Earning potential -:- Mon, Jan 18, 1999 at 13:43:49 (EST)
_
DARNELL -:- Re: Earning potential -:- Tues, Feb 02, 1999 at 10:22:56 (PST)

Michele -:- Children's Meals -:- Mon, Jan 18, 1999 at 08:16:06 (EST)
_
robert -:- Re: Children's Meals -:- Sat, Jan 30, 1999 at 13:30:52 (PST)
__ Michele -:- Re: Children's Meals -:- Tues, Feb 02, 1999 at 05:32:31 (PST)
_ THE POWER OF YUM!! -:- Re: Children's Meals -:- Mon, Jan 18, 1999 at 10:23:51 (EST)
__ Chef Bob -:- Re: Children's Meals -:- Tues, Jan 19, 1999 at 22:45:04 (EST)
_ Chef Tony -:- Re: Children's Meals -:- Mon, Jan 18, 1999 at 09:33:07 (EST)
__ Candy -:- Re: Children's Meals -:- Mon, Jan 18, 1999 at 14:41:09 (EST)
___ Debbie -:- Re: Children's Meals -:- Tues, Jan 19, 1999 at 18:07:38 (EST)
____ didi -:- Re: Children's Meals -:- Wed, Jan 20, 1999 at 23:28:50 (EST)
_____ cookie -:- Re: Children's Meals -:- Wed, Feb 10, 1999 at 11:10:36 (PST)

Candy -:- Four-Corners Personal Chef Summit -:- Sun, Jan 17, 1999 at 15:45:39 (EST)

Danielle -:- prospective pc -:- Sat, Jan 16, 1999 at 18:43:17 (EST)
_
Chef Tony -:- Re: prospective pc -:- Sat, Jan 16, 1999 at 20:01:39 (EST)
__ candy -:- Re: prospective pc -:- Sun, Jan 17, 1999 at 14:08:31 (EST)
__ Danielle -:- Re: prospective pc -:- Sun, Jan 17, 1999 at 10:04:41 (EST)
___ Karen B -:- Re: prospective pc -:- Sun, Jan 17, 1999 at 11:43:10 (EST)
____ Danielle -:- Re: prospective pc -:- Mon, Jan 18, 1999 at 11:10:16 (EST)
_____ mangiamo -:- Re: prospective pc -:- Tues, Feb 23, 1999 at 15:37:05 (PST)

Tracey -:- New PC -:- Sat, Jan 16, 1999 at 17:20:00 (EST)
_
Lisa -:- Re: New PC -:- Mon, Feb 01, 1999 at 09:21:09 (PST)
_ Patrick -:- Re: New PC -:- Sun, Jan 24, 1999 at 01:57:39 (EST)
_ Linda -:- Re: New PC -:- Wed, Jan 20, 1999 at 00:46:58 (EST)
_ Steph -:- Re: New PC -:- Mon, Jan 18, 1999 at 11:44:16 (EST)
__ Tonya -:- Re: New PC -:- Mon, Jan 18, 1999 at 21:42:54 (EST)
___ prospective chef -:- Re: New PC -:- Tues, Jan 19, 1999 at 06:41:03 (EST)
____ AngelChef -:- Re: New PC -:- Fri, Jan 22, 1999 at 11:41:59 (EST)

Jeff Marden -:- Albany New York -:- Sat, Jan 16, 1999 at 13:12:07 (EST)
_
Lisa -:- Re: Albany New York -:- Sun, Jan 31, 1999 at 21:00:19 (PST)

J.J. -:- Thanks -:- Fri, Jan 15, 1999 at 10:22:32 (EST)

Jc chef -:- Top ten -:- Fri, Jan 15, 1999 at 08:58:17 (EST)

Chef Bob -:- chicken salad -:- Fri, Jan 15, 1999 at 08:40:25 (EST)
_
Bert M. -:- Re: chicken salad -:- Tues, Jan 19, 1999 at 08:16:53 (EST)
_ FêteChef -:- Re: chicken salad -:- Fri, Jan 15, 1999 at 10:41:12 (EST)
__ FêteChef -:- Re: chicken salad -:- Fri, Jan 15, 1999 at 12:24:44 (EST)
___ Bert M. -:- Re: chicken salad -:- Tues, Jan 19, 1999 at 08:25:18 (EST)
____ Chef Bob -:- Re: chicken salad -:- Tues, Jan 19, 1999 at 22:38:11 (EST)

J.J. and Amy -:- Inquiring Minds Want to Know... -:- Wed, Jan 13, 1999 at 14:27:54 (EST)
_
RG -:- Re: Inquiring Minds Want to Know... -:- Thurs, Jan 14, 1999 at 13:56:12 (EST)
_ Chef Neil -:- Re: Inquiring Minds Want to Know... -:- Wed, Jan 13, 1999 at 23:32:11 (EST)
__ John -:- Re: Inquiring Minds Want to Know... -:- Thurs, Jan 14, 1999 at 00:06:50 (EST)

Candy -:- Girlchef Does San Diego... -:- Tues, Jan 12, 1999 at 16:25:41 (EST)
_
Chef Neil -:- Re: Girlchef Does San Diego... -:- Wed, Jan 13, 1999 at 23:37:15 (EST)

Michele -:- New in CT -:- Tues, Jan 12, 1999 at 08:35:54 (EST)
_
Bert M. -:- Re: New in CT -:- Thurs, Jan 14, 1999 at 14:28:32 (EST)
__ Jc chef -:- Re: New in CT -:- Fri, Jan 15, 1999 at 08:52:31 (EST)
___ Michele -:- Re: New in CT -:- Sat, Jan 16, 1999 at 08:05:47 (EST)
__ Jc chef -:- Re: New in CT -:- Fri, Jan 15, 1999 at 08:50:30 (EST)

Chef Dane -:- Thank You APCA -:- Mon, Jan 11, 1999 at 18:44:28 (EST)

Karen -:- Mastercook -:- Mon, Jan 11, 1999 at 16:58:02 (EST)
_
jc chef -:- Re: Mastercook -:- Fri, Jan 15, 1999 at 08:56:28 (EST)
_ RG -:- Re: Mastercook -:- Mon, Jan 11, 1999 at 23:36:11 (EST)

Chef On The Go -:- Community Food Tasting Expo -:- Sat, Jan 09, 1999 at 08:16:13 (EST)
_
Candy -:- Re: Community Food Tasting Expo -:- Mon, Jan 11, 1999 at 13:23:23 (EST)
_ Linda -:- Re: Community Food Tasting Expo -:- Sun, Jan 10, 1999 at 15:24:44 (EST)
_ DANNY BOWER -:- Re: Community Food Tasting Expo -:- Sun, Jan 10, 1999 at 15:01:20 (EST)

Lulu -:- testing posts -:- Sat, Jan 09, 1999 at 06:08:37 (EST)

Webmaster -:- Welcome! - Forum Software Upgrade -:- Fri, Jan 08, 1999 at 12:48:07 (EST)
_
Chef Tony -:- Re: Welcome! - Forum Software Upgrade -:- Fri, Jan 08, 1999 at 16:32:13 (EST)


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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 (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. It’s 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 I’ve always said let all posts stand or delete all the negative ones. Now I’ll address the questions from Jeanne Burk. First the USPCA doesn’t offer a $2,000 training program and we don’t have a Marketing Director, so I ask again who did you speak to. All of my staff has specific instructions on what’s allowable to say and what’s 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 don’t 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 doesn’t 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!

Subject: SCORE's Annual Business Conference
From: Saucy Chef
To: All
Date Posted: Mon, Apr 19, 1999 at 11:25:35 (PDT)
Email Address: Saucychef@webtv.net

Message:
After attending an annual business conference put on by SCORE, I just have to share with all of you that the ACPI training manual is RIGHT ON! Whether it be writing a business plan, coming up with A mission statement, the how to's of marketing, writing a press release, client assessment forms, or service agreement concepts, everything regarding the tools we need to market ourselves as successful personal chefs are right there in the APCI training manual and truly validated by everything I learned at the SCORE's annual conference. No hidden costs with the APCI either. I have only come to appreciate more and more how complete the APCI training materials are along with the video of the day and life of a personal chef, not forgetting to mention of course the great 3 ring binder of recipes and freezing concepts that can prepare anyone to become a very successful personal chef. Thank you APCI and Candy Wallace for giving us the best to make us successful and COMPLETE! Bon Appetite, The Saucy Chef

Subject: Starting a Personal Chef Business
From: Marco
To: All
Date Posted: Mon, Apr 19, 1999 at 09:32:28 (PDT)
Email Address: MCasciola@aol.com

Message:
I want to start a Personal Chef business. However, how do you go about starting one and what is the pricing for this type of service.

Subject: Re: Starting a Personal Chef Business
From: girlchef
To: Marco
Date Posted: Mon, Apr 19, 1999 at 10:00:46 (PDT)
Email Address: sharon@paonline.com

Message:
Welcome! The first thing you should do is to take the time to read all of the archives here. You will find the answers to your questions and to questions you didn't even know you had! Also, take some time to read the APCI site. Cook on! Sharon

Subject: Looking for a PC-Northeastern MA
From: RG
To: All
Date Posted: Sun, Apr 18, 1999 at 10:48:21 (PDT)
Email Address: RGsKitchen@AOL.com

Message:
I have a client that I can no longer cook for. They are located in North Reading, MA. If you are interested, send me an E-mail (RGsKitchen@AOL.com) and I will try and put you in touch. They are steady, and very nice to work with.

Subject: Re: Looking for a PC-Northeastern MA
From: Chef Bob
To: RG
Date Posted: Tues, May 18, 1999 at 08:55:58 (PDT)
Email Address: yak9@juno.com

Message:
I have a client that I can no longer cook for. They are located in North Reading, MA. If you are interested, send me an E-mail (RGsKitchen@AOL.com) and I will try and put you in touch. They are steady, and very nice to work with.
---
Am I too late???

Subject: Re: Looking for a PC-Northeastern MA
From: Patty
To: RG
Date Posted: Mon, Apr 26, 1999 at 10:03:14 (PDT)
Email Address: ChefPattyO@aol.com

Message:
I would love the information!!! Thanx

Subject: SE Regional Meeting
From: Cleve
To: All
Date Posted: Wed, Apr 14, 1999 at 12:25:33 (PDT)
Email Address: inhomegrmt@aol.com

Message:
Barbara, In planning the SE Regional Meeting may I make a couple of suggestions. We should not plan for a June date due to graduation time. The later half of July seems to be a good time, this would be after the holiday time frame and before schools start. Secondly, how about planning a family party for Saturday night. this would give the spouses and children time to meet and get to know each other. I know my family is wondering who all these people are I talk about. We could meet during the day and relax that night. Let me know what you think of these. Cleve

Subject: Re: SE Regional Meeting
From: AngelChef
To: Cleve
Date Posted: Fri, Apr 16, 1999 at 04:32:12 (PDT)
Email Address: aoc1@bellsouth.net

Message:
I'll watch for date posting and get there if I can. My sister is getting married and reception is July 24th so I'm tied up around then but don't make plans around me. Gotta see how the $$ is going to...THAT will be my deciding factor. I'd love to be there and will surly try to come if the date works and the money is flowing! :) wendy P.S...I don't have any family but that's a great idea to include them too! wendy

Subject: Re: SE Regional Meeting
From: Chef Tracy
To: Cleve
Date Posted: Wed, Apr 14, 1999 at 16:49:03 (PDT)
Email Address: edibles@mediaone.net

Message:
Cleve, That sounds like a great idea. My husband and daughter will be traveling with me, and it would be great to include them in the get together. As far as the date is concerned, I am very flexible, so I would like more feedback from everyone so we can nail the date down, and focus on the other things that will need to be done. Chef Tracy

Subject: Re: SE Regional Meeting
From: Chef Anita
To: Chef Tracy
Date Posted: Thurs, Apr 15, 1999 at 21:53:24 (PDT)
Email Address: AIrvin7597@aol.com

Message:
Cleve, That sounds like a great idea. My husband and daughter will be traveling with me, and it would be great to include them in the get together. As far as the date is concerned, I am very flexible, so I would like more feedback from everyone so we can nail the date down, and focus on the other things that will need to be done. Chef Tracy
---

Subject: Re: SE Regional Meeting
From: Cleve
To: Chef Anita
Date Posted: Fri, Apr 16, 1999 at 11:24:55 (PDT)
Email Address: inhomegrmt@aol

Message:
Anita, Your post did not come through. Please repost. Thanks Cleve

Subject: PC Salary
From: Joey T.
To: All
Date Posted: Wed, Apr 14, 1999 at 11:35:05 (PDT)
Email Address: jthyer@suffolk.lib.ny.us

Message:
Hi, I am currently considering taking a job as an assistant personal chef in a NYC suburb. Can you tell me what the average salary should be. Any other info you could give would be great also. Thansk very much.

Subject: Re: PC Salary
From: Steph
To: Joey T.
Date Posted: Fri, Apr 16, 1999 at 20:12:36 (PDT)
Email Address: stephani@exexpc.com

Message:
Joey, I don't know how much help I can offer you with this question. I, like a lot of personal chefs, operate my personal chef business without assistants. I just ran up on a web site for Private Chefs, Inc. that listed salaries. This might help you get a ballpark figure of the market value of that job. However, I'd guess that what a personal chef is willing to pay an assistant depends mostly on the chef doing the hiring. How much business they're doing, why they need an assistance & even emotional factors will inter into how much you'll be offered. A question you might want to ask yourself is how much is your time worth & is there something more than money you value about the job. (Oh, no! I'm starting to sound like all those tight-lipped employers I use to work for! They never wanted to talk specifics about money.) Cook on, Joey! - Steph

Subject: Re: PC Salary
From: lisa
To: Steph
Date Posted: Thurs, Apr 29, 1999 at 11:05:26 (PDT)
Email Address: lisamcgary@aol.com

Message:
Steph, What was that web site please. I too am in the research stages, and don't know if how much to expect to be able to make. any help is greatly appriated.

Subject: Re: PC Salary
From: Steph
To: lisa
Date Posted: Tues, May 04, 1999 at 09:26:01 (PDT)
Email Address: stephani@execpc.com

Message:
Steph, What was that web site please. I too am in the research stages, and don't know if how much to expect to be able to make. any help is greatly appriated.
---
Hi Lisa, The website listing salaries for private chefs is www.privatechefsinc.com. I relocated it by doing a general search on private chefs. HAPPY CHEF-ING -Steph

Subject: 'PRESSURE'
From: KW
To: All
Date Posted: Tues, Apr 13, 1999 at 06:40:15 (PDT)
Email Address: personlchf@aol.com

Message:
Anybody us'ing 'pressure cookers' fur pc'ing?

Subject: Re: 'PRESSURE'
From: Karen B
To: KW
Date Posted: Tues, Apr 13, 1999 at 16:56:03 (PDT)
Email Address: bateka2@aol.com

Message:
Yes, I use one of the new 'infusion' types. I really love it and have had raves about how tender meats are. Sometimes I 'par-cook' foods that need an oven finish. They are made so that they can't 'blow-up' and are simple to use.

Subject: Re: 'PRESSURE'
From: kw
To: Karen B
Date Posted: Wed, Apr 14, 1999 at 07:43:15 (PDT)
Email Address: personlchf@aol.com

Message:
What brand, size, etc. Dose yours have a steamer basket? Is it a real x saver? Thank's KW

Subject: Re: 'PRESSURE'
From: Karen B
To: kw
Date Posted: Wed, Apr 14, 1999 at 16:35:44 (PDT)
Email Address: bateka2@aol.com

Message:
It's the Infusion system as-seen-on-TV. It does have a steamer basket, and a non-perforated basket with removable 3-section divider, and it is about 4 Qt. The baskets can be stacked and two separate items cooked together. It also has a 2 Qt. very heavy duty pan that is like a deep skillet, but the pressure lid fits it also for small amounts. I haven't had it long and am still learning how to be efficient with it. Yesterday I used it the most. I did a Mexican Stew in 12 minutes, Yellow Spanish rice in 7 min, Stuffed Pork Chops in 10 min (but finished in the oven to brown the top a little). It was about the fastest day I've had. I was excited because I can see how effective it can be in saving me time. The flavors are excellent and I was surprised that the canned tomatoes I used in Swiss Steak were still intact even though the beef was wonderfully tender. (Mr. Client raved about it and even told me he doesn't like Swiss steak because it's usually tough and dry. Mrs. Client chose it) I poached chicken breasts in it for 5-7 min and they were plump and very juicy! I was very surprised. Planning the use of it is where I'm still adjusting. It's very heavy to carry around, but worth it to me. Does this sound like a commercial? It was terribly expensive and my significant other purchased it for me as a gift. I think it runs about $200-300 or more. I bet you can find one cheaper and it would still be helpful. Karen B

Subject: Re: 'PRESSURE'
From: KW
To: Karen B
Date Posted: Thurs, Apr 15, 1999 at 07:42:12 (PDT)
Email Address: personlchf@aol.com

Message:
Thanks for the info. Would you please pass along the name. Thanks again, KW

Subject: Re: 'PRESSURE'
From: Karen B
To: KW
Date Posted: Fri, Apr 16, 1999 at 07:40:15 (PDT)
Email Address: Bateka2@aol.com

Message:
It's the Expressware Infusion Cooking System by T-fal. All I can locate right now is the after sale warranty address. It's T-Fal Corp., 204 Passaic Ave., Fairfield NJ, 07006 They may just send you a promotional tape if you request it. Karen B

Subject: Re: 'PRESSURE'
From: pam44444
To: Karen B
Date Posted: Fri, Apr 16, 1999 at 16:53:02 (PDT)
Email Address: pam44444@aol.com

Message:
Here's a site that sells them online. 3 payments 166.00? or 10 payments of 49.95 FYI pam e4l product for less www.e4l.com/content.cfm?id=22&idr=NAC&fr=Ywww.e4l.com/content.cfm?id=22&idr=NAC&fr=Y

Subject: Re: 'PRESSURE'
From: Candy
To: pam44444
Date Posted: Sat, Apr 17, 1999 at 15:05:58 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Here's a site that sells them online. 3 payments 166.00? or 10 payments of 49.95 FYI pam
---
Hi, everyone interested in pressure cookers> We videotaped a wonderful demo on pressure cooking with our Saucy Chef, Karen Wetch at the 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: Re: 'PRESSURE'
From: Candy
To: KW
Date Posted: Tues, Apr 13, 1999 at 08:48:16 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Anybody us'ing 'pressure cookers' fur pc'ing?
---
The new pressure cookers are GREAT - and very, very safe...One of our personal chefs did a terrific demo with pressure cookers at the Summit in February, and we videotaped it for our upcoming Video Library - It's amazing how they can enhance the efficiency of a personal chef by reducing cooking time, and producing some delicious results at the same time. They're definitely worth researching, and the Video will be available in about a week. Thanks for your question, KW...You're on the right track for pc cooking equipment...

Subject: Looking for a PC in LA
From: Cleve
To: All
Date Posted: Mon, Apr 12, 1999 at 20:24:29 (PDT)
Email Address: inhomegrmt@aol.com

Message:
I have a propective client who wants to give her mother a birthday dinner. Her mother lives in Shrevesport, LA. If anyone is in that area please reply here or E-mail me directly at inhomegrmt@aol.com

Subject: Containers
From: LLR
To: All
Date Posted: Mon, Apr 12, 1999 at 10:55:19 (PDT)
Email Address: lroden24@aol.com

Message:
I am in the process of researching the PC business. One of the questions I have is what types of containers are typically used to store a client's food? Are differenet types used for microwave only than used for microwave/oven? Thanks, LLR

Subject: Re: Containers
From: Candy
To: LLR
Date Posted: Mon, Apr 12, 1999 at 12:08:06 (PDT)
Email Address: Chefcandy@personalchlef.com

Message:
I am in the process of researching the PC business. One of the questions I have is what types of containers are typically used to store a client's food? Are differenet types used for microwave only than used for microwave/oven? Thanks, LLR
---
Good question about containers - we personal chefs have an ongoing conversation with regard to new and efficient containers and vacuum sealers, and how to make the process easiest for our clients while keeping the integrity of the entrees we prepare. Part of the value of an assessment process with your client is determining which applicance they prefer to use when heating their meals. The packaging should be consistent with that particular appliance, so you will find that you are using an assortment of containers, depending on that and the configuration of the entree. Good luck with your research!

Subject: Summit
From: Jeanne
To: All
Date Posted: Sun, Apr 11, 1999 at 10:20:04 (PDT)
Email Address: JeanneBurk@aol.com

Message:
I have been reading your website, and liked the idea of the Summit you held in February. Is there information available about the meetings held there? I have also heard from chefs I have contacted through your site that there is a videotape of your Seminar that was made at the Summit weekend. Is this going to be available or is it for use at your seminars only? Jeanne Burk

Subject: Re: Summit
From: Shelley
To: Jeanne
Date Posted: Sun, Apr 11, 1999 at 16:48:29 (PDT)
Email Address: SliceHeven@aol.com

Message:
I have been reading your website, and liked the idea of the Summit you held in February. Is there information available about the meetings held there? I have also heard from chefs I have contacted through your site that there is a videotape of your Seminar that was made at the Summit weekend. Is this going to be available or is it for use at your seminars only? Jeanne Burk
---
I think the video is a great idea! How do I purchase the videotape from thje seminar? Does it come with written manuals or handbooks? I have looked through the personalchef website and can't find anything about the new tape. When will more info be availible? Shelley

Subject: Re: Summit
From: candy
To: Jeanne
Date Posted: Sun, Apr 11, 1999 at 15:57:35 (PDT)
Email Address: chefcandy@personalchef.com

Message:
I have been reading your website, and liked the idea of the Summit you held in February. Is there information available about the meetings held there? I have also heard from chefs I have contacted through your site that there is a videotape of your Seminar that was made at the Summit weekend. Is this going to be available or is it for use at your seminars only? Jeanne Burk
---
Hello, Jeanne! I don';t know who you spoke with, but you are right about a Seminar Videotape - we've been editing all of the videos made during the Summit weekend, and the Seminar, Roundtable Discussions, and Cooking Demos will all be available on Videotape very soon. The Seminar Video will be available within about a week - it means that people no longer have to travel to do a Seminar - they can do it - with the training materials - in their own homes and run it as many times as they like to concentrate on whatever area they are most interested in. We're really excited about it, and I'm glad you asked. We'll be posting more information on the website about availability of the videos, but if you want info right away, give me a call on the 800 #.

Subject: planning for new business
From: lwooly
To: All
Date Posted: Fri, Apr 09, 1999 at 08:01:23 (PDT)
Email Address: lwooly@aol.com

Message:
Hi--I've been considering becoming a personal chef for some time now. And I have a lot of questions! For instance, if a person does not like a dish, how should I compensate-- and what if it's a continual once-a-week situation? Or what if a customer does not follow reheating or storage instructions & becomes ill? I would appreciate any advice!

Subject: Re: planning for new business
From: Steph
To: lwooly
Date Posted: Fri, Apr 09, 1999 at 09:04:51 (PDT)
Email Address: stephani@execpc.com

Message:
Iwooly, You're not going to worry youself out of ever getting started are you? I certainly hope not! You were smart enough to find this site. You've obviously got a lot going for you. Don't let fear stop you. To answer your questions, doing an assessment of your clients like, dislikes and needs, is an important part of your personal chef service. Armed with all that information, the odds of your preparing something they don't like are pretty slim. You can also let them participate in choosing the menus and/or get their approval on menus before cooking. If by some chance you still fix something they don't like,promise never tocook it again. Liability insurance is available through the APCA & other sources for just in case a customer gets ill. Most PC's have it, but, I've never heard of anyone actually having to use it. Again, the odds of someone spending money on healthy, home-cooked food & then being that careless with it, are pretty slim. So Iwooly, stop worrying & get cooking! - Steph Personal Chef Services by Stephanie Reynolds www.execpc.com/~stephani

Subject: Re: planning for new business
From: deb
To: stephani@execpc.com
Date Posted: Mon, Apr 12, 1999 at 20:04:36 (PDT)
Email Address: lwooly@aol.com

Message:
Thanks so much for your quick reply, Steph! I have already started a sort of questionaire, and you're right-- that should cover dislikes & likes. I've never started my own business, nor do I have any formal food preparation training, so I am a bit of a worrier. But I do love to cook, and I see a definate market for personal chefs. This website is great! Thanks again!

Subject: Re: planning for new business
From: Deb
To: Steph
Date Posted: Mon, Apr 12, 1999 at 19:58:27 (PDT)
Email Address: lwooly@aol,com

Message:
Steph-- Thanks so much for your advice! You certainly did call this one-- I do have a habit of 'overthinking' situations, and for this business venture, I really do want to learn as much as I can. I don't have any experience in running my own business, nor do I have any formal training in food preparation, but it's what I love to do & I see a definate market for this service. I've started working on a questionaire to use. This website is great-- it's already answered many questions I had. I appreciate your help, Steph!

Subject: Re: planning for new business
From: AngelChef
To: Deb
Date Posted: Tues, Apr 13, 1999 at 16:27:03 (PDT)
Email Address: aoc1@bellsouth.net

Message:
If you think this website is great, You should become a member and see all the ideas, tips, marketing info. and all the GOODIES in the Member's Forum! It's incredible! Ours is one outstanding group of professionals working together and sharing information to enhance this profession for us all! This is without a doubt the most supportive bunch I've ever worked with and the Member's Forum, for me, has been the best part of the deal! Wendy

Subject: Advice
From: Marc Rentzer
To: All
Date Posted: Thurs, Apr 08, 1999 at 14:53:07 (PDT)
Email Address: marcchef@aol.com

Message:
I'm new to personal cheffing. I was approached by a family to prepare entrees for four people in my home. I would make two drop offs a week (on Monday for m-w, and on Thursday for th-fri). They want to eat the same things M-W for the whole month, and another dish that would be eaten on all of the Th-Fri's of the month. It is two days of labor and then the drop off's. The cookng will be done in my home. What should I charge? Any help would be appreciated.Thanks.

Subject: Re: Advice
From: Ina Kuller
To: Marc Rentzer
Date Posted: Thurs, Apr 08, 1999 at 15:46:13 (PDT)
Email Address: chefina@aol.com

Message:
I'm new to personal cheffing. I was approached by a family to prepare entrees for four people in my home. I would make two drop offs a week (on Monday for m-w, and on Thursday for th-fri). They want to eat the same things M-W for the whole month, and another dish that would be eaten on all of the Th-Fri's of the month. It is two days of labor and then the drop off's. The cookng will be done in my home. What should I charge? Any help would be appreciated.Thanks.
---
Marc, My advice to you is to check with your local agency governing health permits, zoning etc. It is almost always against health codes to cook in your home and deliver to clients. You may be subject to fines, to say nothing of your reputation. Why not ask the client if you could do the cooking in their home, letting them know it has come to your attention that the original plan is not in THEIR best interest. Ina Kuller APCA/APCI Ina Kuller

Subject: Re: Advice
From: Marc
To: Ina Kuller
Date Posted: Thurs, Apr 08, 1999 at 20:41:09 (PDT)
Email Address: marcchef@aol.com

Message:
I'm new to personal cheffing. I was approached by a family to prepare entrees for four people in my home. I would make two drop offs a week (on Monday for m-w, and on Thursday for th-fri). They want to eat the same things M-W for the whole month, and another dish that would be eaten on all of the Th-Fri's of the month. It is two days of labor and then the drop off's. The cookng will be done in my home. What should I charge? Any help would be appreciated.Thanks.
---
Marc, My advice to you is to check with your local agency governing health permits, zoning etc. It is almost always against health codes to cook in your home and deliver to clients. You may be subject to fines, to say nothing of your reputation. Why not ask the client if you could do the cooking in their home, letting them know it has come to your attention that the original plan is not in THEIR best interest. Ina Kuller APCA/APCI
---
Would it be legal to cook the food at a catering kitchen that I work in?

Subject: Re: Advice
From: candy
To: Marc
Date Posted: Fri, Apr 09, 1999 at 10:57:55 (PDT)
Email Address: Chefcandy@2personalchef.com

Message:
I'm new to personal cheffing. I was approached by a family to prepare entrees for four people in my home. I would make two drop offs a week (on Monday for m-w, and on Thursday for th-fri). They want to eat the same things M-W for the whole month, and another dish that would be eaten on all of the Th-Fri's of the month. It is two days of labor and then the drop off's. The cookng will be done in my home. What should I charge? Any help would be appreciated.Thanks.
---
Marc, My advice to you is to check with your local agency governing health permits, zoning etc. It is almost always against health codes to cook in your home and deliver to clients. You may be subject to fines, to say nothing of your reputation. Why not ask the client if you could do the cooking in their home, letting them know it has come to your attention that the original plan is not in THEIR best interest. Ina Kuller APCA/APCI
---
Would it be legal to cook the food at a catering kitchen that I work in?
---
Hi,Marc - in answer to your question - yes, commercial kitchens are zoned for commercial cooking. Preparing entrees at a commercial site and delivering to your client is called 'Home Meal Replacement', and is, on a larger scale, becoming quite popular. sounds as if you have a good opportunity! Thanks for your question! Candy

Subject: AM I A CHICKEN????
From: Bill Wilkinson
To: All
Date Posted: Thurs, Apr 08, 1999 at 10:57:59 (PDT)
Email Address: bewilkins@usa.net

Message:
Hello All, I'm currently in a computer programming position and have been for to long. I went to culinary school and the resturant business is for me. The personal chefs Assoc. seems like the answer to my prayers. I am not sure of & afraid of the first step. 1) can I start on a partime basis then quit my full time job? 2) I need words of encouragement Thanks!!!! Bill

Subject: Re: AM I A CHICKEN????
From: Maureen
To: Bill Wilkinson
Date Posted: Thurs, Apr 08, 1999 at 18:07:51 (PDT)
Email Address: chefmoe@prodigy.net

Message:
Hi Bill! I can understand your thoughts and fears completely. I worked for a Fortune 50 company for 15 years and knew in my heart that I didn't want to be there any more but was afraid to make the change. In my case, once I left the company, I felt like a load had been lifted and I was free to pursue any number of options. Because cooking is my passion, I feel like I'm finally heading down the path my life was meant to take. Follow your heart ... it won't lead you astray. Let us know if we can help. Maureen Chef for You

Subject: Re: AM I A CHICKEN????
From: Candy
To: Bill Wilkinson
Date Posted: Thurs, Apr 08, 1999 at 12:28:46 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Hello All, I'm currently in a computer programming position and have been for to long. I went to culinary school and the resturant business is for me. The personal chefs Assoc. seems like the answer to my prayers. I am not sure of & afraid of the first step. 1) can I start on a partime basis then quit my full time job? 2) I need words of encouragement Thanks!!!! Bill
---
Hi Bill - come on in, the water's fine, and there are lots of us who will be happy to assist you in entering the career path you really love. Your dilemma isn't unique, so that should make you feel much better - lots of personal chefs have entered the field on a part time basis, and have built a base of clients that could make their final entry much easier than if you just gave your notice at work today. that's not a problem. As for words of encouragement - you are right, this association will be happy to mentor you, encourage you, congratulate you and include you in our mutual 'career of choice'. Let us know what you need. Welcome! Candy

Subject: Re: AM I A CHICKEN????
From: Chef Tracy
To: Bill Wilkinson
Date Posted: Thurs, Apr 08, 1999 at 11:41:57 (PDT)
Email Address: edibles@mediaone.net

Message:
Dear Bill, The answer to your first question is, Yes. The answer to your second question, is a question. Which is your greater fear ? The fear of taking that step, starting your own business, your dream, the answer to your prayers. or The fear of waking up some day and looking back on your life and wishing you did. My motivation.. Live with passion, Chef Tracy Elegant Edibles www.jacksonvill.net/~edibles

Subject: Re: AM I A CHICKEN????
From: Chef JT
To: Chef Tracy
Date Posted: Sun, Apr 11, 1999 at 19:18:38 (PDT)
Email Address: papptroy@prodigy.net

Message:
Dear Bill, The answer to your first question is, Yes. The answer to your second question, is a question. Which is your greater fear ? The fear of taking that step, starting your own business, your dream, the answer to your prayers. or The fear of waking up some day and looking back on your life and wishing you did. My motivation.. Live with passion, Chef Tracy
---
Bill, Do you see what Candy means about the support and motivation of APCA members? Tracy...You're Great! This is a motivated, passionate, and caring group of people. Everyone wants to help other's succeed. I have just given notice a few weeks ago to the engineering company that I was working for. I will be working part time for awhile while I bust my rear to get this venture going. I know it will work because it is what I love to do! How can it fail if I give it all I've got! Chef JT Dinner is Solved! Akron, Ohio

Subject: Update on S.E. US Chapter
From: Chef Tracy
To: All
Date Posted: Wed, Apr 07, 1999 at 11:54:11 (PDT)
Email Address: edibles@mediaone.net

Message:
This is an update on the idea for a Southeastern United States Chapter for us Personal Chefs in the area. I have received about ten responses to my previous post, and have come up with June for a time to meet. I have taken Chef Barbs offer for help in organizing this for us, but am open to any ideas or offers of help in getting this underway. If there are any more Personal Chefs interested that have not responded please do, I think we will have a lot of fun and it would be great to share what we are doing in this part of the country. Live with Passion, Chef Tracy Elegant Edibles www.jacksonville.net/~edibles

Subject: Re: Update on S.E. US Chapter
From: Lisa
To: Chef Tracy
Date Posted: Thurs, Apr 29, 1999 at 11:28:45 (PDT)
Email Address: LisaMcGary@aol.com

Message:
Where are you going to hold the SE meeting? Just coming in on this - sorry. What would the date be in June

Subject: Re: Update on S.E. US Chapter
From: Christina
To: Chef Tracy
Date Posted: Mon, Apr 19, 1999 at 12:36:45 (PDT)
Email Address: phippsc@dol.state.fl.us

Message:
This is an update on the idea for a Southeastern United States Chapter for us Personal Chefs in the area. I have received about ten responses to my previous post, and have come up with June for a time to meet. I have taken Chef Barbs offer for help in organizing this for us, but am open to any ideas or offers of help in getting this underway. If there are any more Personal Chefs interested that have not responded please do, I think we will have a lot of fun and it would be great to share what we are doing in this part of the country. Live with Passion, Chef Tracy
---
Hi Tracy, My name is Christina Phipps and I too am in the Jacksonville area and am looking into becoming a personal chef. I live out at the beach and was hoping to focus my efforts in that area. Once I have ordered the training materials from APCI and gotten a little information under my belt - I would love to be able to be a part of the Southeastern Chapter. Looking forward to being a part of your very rewarding and fun profession! Christina

Subject: Re: Update on S.E. US Chapter
From: Linda/A Matter of Thyme
To: Chef Tracy
Date Posted: Fri, Apr 16, 1999 at 07:50:30 (PDT)
Email Address: patcampbell@teleplex.net

Message:
S.E. PC meeting sounds like a good idea. Would attend if dates allow.

Subject: Re: Update on S.E. US Chapter
From: candy
To: Chef Tracy
Date Posted: Wed, Apr 07, 1999 at 12:45:13 (PDT)
Email Address: chefcandy@personalchef.com

Message:
This is an update on the idea for a Southeastern United States Chapter for us Personal Chefs in the area. I have received about ten responses to my previous post, and have come up with June for a time to meet. I have taken Chef Barbs offer for help in organizing this for us, but am open to any ideas or offers of help in getting this underway. If there are any more Personal Chefs interested that have not responded please do, I think we will have a lot of fun and it would be great to share what we are doing in this part of the country. Live with Passion, Chef Tracy
---
Hi, Tracy. why don't you and chef Barb (Snook?) give me a call - I'll be happy to help from here. I'm sending you the agendas from our first year's Local APCA Chapters meetings for your use, and am really pleased about your getting a local APCA group together. We've found that it really excellerates the process of establishing the Personal Chef industry in your geographic area, plus it's great to have other chefs to network with, cook with, advertise and purchase with 'cooperatively' and to share your strengths with. We've been at this Local Chapter for over 5 years and it just gets better all the time. Talk to you soon. Candy

Subject: The Greater Zester
From: Allen
To: All
Date Posted: Mon, Apr 05, 1999 at 06:53:38 (PDT)
Email Address: cbtbinc@aol.com

Message:
Sharon in Texas suggested I let everyone know where they can get a fantastic new line of kitchen graters and zesters. E-mail us at Cooking by the Book(cbtbinc@aol.com)for more info.

Subject: Re: The Greater Zester
From: Sharon
To: Allen
Date Posted: Mon, Apr 05, 1999 at 19:46:18 (PDT)
Email Address: sharon@thewoodlands.net

Message:
Sharon in Texas suggested I let everyone know where they can get a fantastic new line of kitchen graters and zesters. E-mail us at Cooking by the Book(cbtbinc@aol.com)for more info.
---
Hi Allen: Glad you found the forum. I can't wait to get mine, thanks for your help. Your friend in TX, Sharon

Subject: Need a PC in Northern Virginia
From: Randy
To: All
Date Posted: Fri, Apr 02, 1999 at 11:21:07 (PST)
Email Address: racster@aol.com

Message:
I'm looking for a good PC to prepare 5 meals a week for 2 people. I'm interested in a low fat/low calorie menu. Any PC's who are available in the Arlington, VA area, please email me directly. Thanks in advance!

Subject: Re: Need a PC in Northern Virginia
From: AngelChef
To: Randy
Date Posted: Fri, Apr 02, 1999 at 12:45:03 (PST)
Email Address: aoc1@bellsouth.net

Message:
Hey Randy, Wish I could help but I'm in North Carolina. You may have already done this, but if you'll click on Find A Chef on our home page www.personalchef.com where you posted your note, there are a couple of chefs listed that might be close enough to help you out...! Wendy

Subject: Research Question...
From: AngelChef
To: All
Date Posted: Fri, Apr 02, 1999 at 07:32:15 (PST)
Email Address: aoc1@bellsouth.net

Message:
I'm doing some research in regards to yellow pages and would appreciate everyone's input... Does your book have a PC Catetory? If so, how many PC listings? What city (so I can compare to other markets). Do you currently adverties in yellow pages? For how long? What Category? Do you plan to continue? If you are not currently advertising in the y.p., do you plan to do so? I know some feel the yellow pages is not a good place to spend their money. This posting is not a debate about that (we've already been there...done that.) Just looking for raw data for research purposes! Thanks for your help! Please send your reply to my email too so I can print out easlily! For those of you who do advertise in the yellow pages, feel free to include any comments about calls/responses, etc. Wendy

Subject: Re: Research Question...
From: Tish
To: AngelChef
Date Posted: Tues, Apr 06, 1999 at 14:48:39 (PDT)
Email Address: tcbonappetit@att.net

Message:
Hi Wendy, I looked into the yellow pages for the northern part of my city (Fresno, CA) for display ad sizes for this one area was QCC $40.00 yellow + $5.00 White page = $45.00 a month or $540.00 yr. This was again just for one area, we have three areas to choose from or I could place an ad in all three for with a pkg discount of $125.00 Total price of $225.00 a month or $2,700.00 a yr. These prices were for the smallest ad space and would be placed in the restaurant section. For the middle size ad space in one section would range from 1200. to 1740. a yr. I choose not to go with the yellow pages after all and just do direct advertising with the local Womens Network and other like organizations. Hope this helps. Tish

Subject: Re: Research Question...
From: Googally
To: AngelChef
Date Posted: Tues, Apr 06, 1999 at 13:01:20 (PDT)
Email Address: deatchef@hotmail.com

Message:
Angelchef, I'll send you a copy of mine when I get the book in a few weeks. Googally www.personalchef.com/alafoodini.htm

Subject: PC Industry Recognition
From: AngelChef
To: All
Date Posted: Fri, Apr 02, 1999 at 07:07:35 (PST)
Email Address: aoc1@bellsouth.net

Message:
This message will only pertain to those of you who list or are planning to list in your yellow pages. Our book, and most others do not have a Personal Chef category so we are forced to list under Caterers, which is not really approprite. As our industry grows and the public comes to realize we exist, they should be able to look in their phone book under Personal Chefs to find us. I contacted Bellsouth this morning to find out what the proceudre is for requesting a new category. They are sending me a request form to fill out which will be taken before the New Category Request Committee for review. The representative I spoke with agreed with me that catering is not appropriate for me and other Personal Chefs. I plan to include statistics noting the rapid growth of our industray in order to get their attention. For those of you already listing or planning to list in a book that does not have a PC category, I would suggest you also contact your local phone company to begin the process to add a PC category! It's time to band together and make those dollars we spend advertising in the yellow pages give us what we need! Wendy

Subject: Need A PC in Gatlinburg, TN
From: AngelChef
To: All
Date Posted: Fri, Apr 02, 1999 at 05:35:25 (PST)
Email Address: aoc1@bellsouth.net

Message:
My sister and her fiance are going to Gatlinburg in May to get married and honeymoon. I'd love to find a PC that could do a Picnic Basket for them one day! Anybody know anyone in that area that could help me??? Wendy

Subject: New England Chapter
From: Barbara Hartley
To: All
Date Posted: Tues, Mar 30, 1999 at 12:26:00 (PST)
Email Address: personalchef@home.com

Message:
Attention all Personal Chefs in New England. We are going to have a start-up meeting for a New England Chapter. We would like all PC's to feel welcome to join us. The supper meeting will be Thursday, April 15, 7PM at Piccadilly Pub, Route 12, 602 Southbridge St, Auburn, MA. (This is Exit 10 off the Mass Pike). Please let me know you are out there (for future contact), and whether you will attend this get-together (for reservation purposes). Hope to see you all there. Looking forward to it!

Subject: Re: New England Chapter
From: Sandy
To: Barbara Hartley
Date Posted: Fri, Apr 30, 1999 at 07:15:36 (PDT)
Email Address: SamTweed2@aol.com

Message:
Attention all Personal Chefs in New England. We are going to have a start-up meeting for a New England Chapter. We would like all PC's to feel welcome to join us. The supper meeting will be Thursday, April 15, 7PM at Piccadilly Pub, Route 12, 602 Southbridge St, Auburn, MA. (This is Exit 10 off the Mass Pike). Please let me know you are out there (for future contact), and whether you will attend this get-together (for reservation purposes). Hope to see you all there. Looking forward to it!
---
I just read your message. I would like to attend future meetings. Just starting up. Thanks.

Subject: Re: New England Chapter
From: Patty Ordway
To: Barbara Hartley
Date Posted: Tues, Apr 13, 1999 at 12:16:18 (PDT)
Email Address: DezerayII@aol.com

Message:
If this is for people just starting or thinking about it I may be interested!!!

Subject: Re: New England Chapter
From: Castle Sue
To: Barbara Hartley
Date Posted: Wed, Mar 31, 1999 at 07:29:56 (PST)
Email Address: samwisegry@aol.com

Message:
Hi Barbara, yes I'll be there.

Subject: Great New Product
From: Ina Kuller
To: All
Date Posted: Mon, Mar 29, 1999 at 12:17:25 (PST)
Email Address: chefina@aol.com

Message:
Okay, one of these days all get all the fine points of using this forum down pat and not try to share dead space!!. Over the weekend Candy discovered a new carry case for food and she asked me to let all of you know about it. It's a soft sided cooler on wheels with a contoured telescopic handle. It has a 54 quart capacity, removable seamless liner among many great features. It is called Easy Glide Collapsible Cooler On Wheels, made by California Innovations Inc. Toronto Canada. Candy bought it at a Price Club type store. It's a wonderful item! I'm going to buy two on my way home from work today. After that I'm sure I'll never use the old style coolers again, they tend to get too heavy. Cook On!

Subject: Re: Great New Product
From: Linda/TX
To: Ina Kuller
Date Posted: Fri, Apr 02, 1999 at 20:25:48 (PST)
Email Address: cucinatx@yahoo.com

Message:
The only one I found at Container Store (what a GREAT place!) was a 48 can unit....for $50.00...didn't seem right to me. Any other sources here in Texas?

Subject: Re: Great New Product
From: Maureen
To: Ina Kuller
Date Posted: Tues, Mar 30, 1999 at 07:00:35 (PST)
Email Address: chefmoe@prodigy.net

Message:
To my knowledge, we don't have a Costco in my area, and I haven't seen this type of cooler around in my travels anywhere (it's one of the last things I need to purchase and I haven't found what I want yet). This cooler sounds great. Do you have a phone number of the company that distributes them by any chance? I can give them a call and see if they sell them in any of the stores in my area. Thanks! Maureen Chef for You

Subject: Re: Great New Product
From: Candy
To: Maureen
Date Posted: Tues, Mar 30, 1999 at 10:41:50 (PST)
Email Address: Chefcandy@personalchef.com

Message:
To my knowledge, we don't have a Costco in my area, and I haven't seen this type of cooler around in my travels anywhere (it's one of the last things I need to purchase and I haven't found what I want yet). This cooler sounds great. Do you have a phone number of the company that distributes them by any chance? I can give them a call and see if they sell them in any of the stores in my area. Thanks! Maureen Chef for You
---
The 'Collapsible Cooler On Wheels' is manufactured by California Innovations, Inc., based in toronto, Canada. They have a website, which is www.ca-innovations.com This bag is GREAT! Candy

Subject: Re: Great New Product
From: Laura
To: Candy
Date Posted: Tues, Mar 30, 1999 at 22:38:45 (PST)
Email Address: lalane@flash.net

Message:
To my knowledge, we don't have a Costco in my area, and I haven't seen this type of cooler around in my travels anywhere (it's one of the last things I need to purchase and I haven't found what I want yet). This cooler sounds great. Do you have a phone number of the company that distributes them by any chance? I can give them a call and see if they sell them in any of the stores in my area. Thanks! Maureen Chef for You
---
The 'Collapsible Cooler On Wheels' is manufactured by California Innovations, Inc., based in toronto, Canada. They have a website, which is www.ca-innovations.com This bag is GREAT! Candy
---
We had found this product and had bought it from the Container Store that is here is Texas. Maybe that will help

Subject: Re: Great New Product
From: Sharon
To: Laura
Date Posted: Thurs, Apr 01, 1999 at 14:54:13 (PST)
Email Address: sharon@thewoodlands.net

Message:
To my knowledge, we don't have a Costco in my area, and I haven't seen this type of cooler around in my travels anywhere (it's one of the last things I need to purchase and I haven't found what I want yet). This cooler sounds great. Do you have a phone number of the company that distributes them by any chance? I can give them a call and see if they sell them in any of the stores in my area. Thanks! Maureen Chef for You
---
The 'Collapsible Cooler On Wheels' is manufactured by California Innovations, Inc., based in toronto, Canada. They have a website, which is www.ca-innovations.com This bag is GREAT! Candy
---
We had found this product and had bought it from the Container Store that is here is Texas. Maybe that will help
---
Hi Laura: Can you tell me where in Texas you are? I went to The Container Store in Houston near the Galleria today & they didn't have them. I did get some brochures I haven't had time to look over. I'm thinking if they had them at another store, they might be able to get one for me. Thanks! Your friend in TX, Sharon

Subject: Re: Great New Product
From: Sharon
To: Laura
Date Posted: Wed, Mar 31, 1999 at 05:39:27 (PST)
Email Address: sharon@thewoodlands.net

Message:
To my knowledge, we don't have a Costco in my area, and I haven't seen this type of cooler around in my travels anywhere (it's one of the last things I need to purchase and I haven't found what I want yet). This cooler sounds great. Do you have a phone number of the company that distributes them by any chance? I can give them a call and see if they sell them in any of the stores in my area. Thanks! Maureen Chef for You
---
The 'Collapsible Cooler On Wheels' is manufactured by California Innovations, Inc., based in toronto, Canada. They have a website, which is www.ca-innovations.com This bag is GREAT! Candy
---
We had found this product and had bought it from the Container Store that is here is Texas. Maybe that will help
---
Laura! Thank you...that will help me a LOT. I've been wanting to go there anyway. Thank you! Your friend in TX, Sharon

Subject: Re: Great New Product
From: John
To: Ina Kuller
Date Posted: Mon, Mar 29, 1999 at 14:16:06 (PST)
Email Address: mychef1@hotmail.com

Message:
Ina-how much do the coolers retail for.Thanks-John

Subject: Re: Great New Product
From: candy
To: John
Date Posted: Mon, Mar 29, 1999 at 15:45:40 (PST)
Email Address: Chefcandy@personalchef.com

Message:
Ina-how much do the coolers retail for.Thanks-John
---
I found them at Costco for $39.00. they're really neat! candy

Subject: Raleigh-area Meeting
From: Maureen
To: All
Date Posted: Mon, Mar 29, 1999 at 07:22:14 (PST)
Email Address: chefmoe@prodigy.net

Message:
I posted a similar message to the member forum and thought I'd pass the same info on over here. Since there are a number of chefs in the Raleigh, North Carolina area, I'm trying to organize a meeting in the near future where we can get together to meet each other and to some idea sharing. I'm new to the business so I know this would be a great opportunity for me, and I think we can all learn from each other. So if there's any 'silent Raleigh-ite chefs' out there interested in getting together, let me know and I'll get you in the loop for a meeting in the next few weeks. Thanks! Maureen Chef for You

Subject: Re: Raleigh-area Meeting
From: Tony
To: Maureen
Date Posted: Thurs, Apr 01, 1999 at 14:58:52 (PST)
Email Address: eatandsing@mindspring.com

Message:
I posted a similar message to the member forum and thought I'd pass the same info on over here. Since there are a number of chefs in the Raleigh, North Carolina area, I'm trying to organize a meeting in the near future where we can get together to meet each other and to some idea sharing. I'm new to the business so I know this would be a great opportunity for me, and I think we can all learn from each other. So if there's any 'silent Raleigh-ite chefs' out there interested in getting together, let me know and I'll get you in the loop for a meeting in the next few weeks. Thanks! Maureen Chef for You
---

Subject: Tony...REPOST
From: AngelChef
To: Tony
Date Posted: Thurs, Apr 01, 1999 at 17:37:48 (PST)
Email Address: aoc1@bellsouth.net

Message:
Tony...repost your message so Maureen or I can get in touch. It didn't come thru! Wendy

Subject: Liability
From: Martha
To: Steph
Date Posted: Mon, Mar 29, 1999 at 06:37:13 (PST)
Email Address: mobilia@flash.net

Message:
Hi Steph: Thanks again, your advise is very valuable. I am glad you posted it so everybody can benefit from it Buen Provecho Martha

Subject: De nada
From: Steph
To: Martha
Date Posted: Mon, Mar 29, 1999 at 09:49:40 (PST)
Email Address: stephani@execpc.com

Message:
De Nada, Martha! Yo habla Espanol, un pocito. In fact, that's about all the Spanish I know (please forgive any spelling errors!). I'm assuming Buen Prevecho is Spanish. Can you tell us what it means? Does Buen mean 'good'? Gracis, Martha

Subject: VIRUS ALERT
From: Candy Wallace
To: All
Date Posted: Sun, Mar 28, 1999 at 13:38:21 (PST)
Email Address: ChefCandy@personalchef.com

Message:
There's a BAD one out there if you haven't already been warned - - - 'MELISSA-MACO-VIRUS' (aka, 'Kwyjibo' Virus) - afflicts any computer that uses Microsoft Word or Word 2000 programs, and exploits Microsoft's Outlook e-mail program by adopting the users own list of e-mail addresses to replicate itself exponentially... the e-mail most often bears the message: 'subject: Important message from... (a colleague's name)'... DO NOT open attachments to e-mail until the word or all clear is passed. Our newspaper got hit hard, and I heard Microsoft and Intel got hit as well. To kill the virus - below is a list of websites with anti-virus software that can be used against Kwyjibo: http://vil.mcafee.com/vil/vm10120.asp http://www.infoworld.com/cgi-bin/displayStory.pl?990326.wcvirus.htm http://www.antivirus.com/vinfo/alerts.htm http://www.avertlabs.com/public/datafiles/valerts/vinfo/melissa.asp Be careful, and good luck! Candy

Subject: Liability
From: Martha
To: Steph
Date Posted: Thurs, Mar 25, 1999 at 19:50:41 (PST)
Email Address: mobilia@flash.net

Message:
Hi Steph: I am starting a PC business in San Antonio.I am almost ready and I have been checking at liability prices, but I have not find them for $300+. Can you be kind enough to provide me with a little more information. Thanks Martha

Subject: Re: Liability
From: Steph
To: Martha
Date Posted: Sat, Mar 27, 1999 at 22:10:31 (PST)
Email Address: stephani@execpc.com

Message:
Hi Martha! Finding my liablity insurance for +$300 was like like finding a needle in a haystack. Fortunately, I had done business with this particular haystack (a.k.a. my agent) before. I also haggled with him, politely, to get it at a price he had quoted off the top of his head, over two months ago. In other words, you may have to invest a lot of time into find my bargain basement insurance rate. The going rate is in the $500-600 dollar range. You can pay it with your time or pay it with your money, but you're gonna pay! Just remember, 'Insurance doesn't costs. It pays.'. Even more important than the price, you want to look for an agent that knows something about food service businesses & has other food service providers as clients. I was considering getting bonded & having insurance to cover the possibility of my not be able to keep a scheduled cooking date because of illness or the weather. My agent suggested all that was unecessary for a business my size. He saved me hundreds of dollars a year with that piece of advice. Having the right agent is priceless. Hope you find what you are looking for, soon. -Steph P.S. Boy, was that shocking finding a message on the forum with my name on it! I've got my breathe back now, Martha. It's good to address issues like insurance in the forum because we all need to know. Thanks for asking!

Subject: Chef de Partie
From: Chef JohnE
To: All
Date Posted: Thurs, Mar 25, 1999 at 16:14:09 (PST)
Email Address: ChefJohnS@aol.com

Message:
In the brigade of chefs, there is a station chef called Tournant. Can anybody tell me the correct French term and pronouncation for this position?

Subject: Re: Chef de Partie
From: CHEF TONY
To: Chef JohnE
Date Posted: Thurs, Apr 01, 1999 at 15:01:51 (PST)
Email Address: EATANDSING@MINDSPRING.COM

Message:
In the brigade of chefs, there is a station chef called Tournant. Can anybody tell me the correct French term and pronouncation for this position?
---

Subject: Re: Chef de Partie
From: sandyb.
To: Chef JohnE
Date Posted: Thurs, Mar 25, 1999 at 17:49:55 (PST)
Email Address: silverwayne@earthlink.net

Message:
In the brigade of chefs, there is a station chef called Tournant. Can anybody tell me the correct French term and pronouncation for this position?
---
Tournant (toor nawn) - A cook who replaces other station cooks; relief cook or swing cook. per Professional Cooking by Wayne Gisslen

Subject: Re: Chef de Partie
From: Chef Tracy
To: Chef JohnE
Date Posted: Thurs, Mar 25, 1999 at 17:19:30 (PST)
Email Address: edibles@mediaone.net

Message:
Hi John, A Tournant is a person that takes the place of absent personal and relieves people for days off. As far as how to pronounce it I really am not sure I just sound it out. Hope that helps. Chef Tracy

Subject: Pa/Ohio Chef Meeting
From: Judi E.
To: All
Date Posted: Thurs, Mar 25, 1999 at 06:12:56 (PST)
Email Address: travlnchef@aol.com

Message:
Calling ALL Pa. and Ohio Chef's!! A few of us neighboring Pa/Ohio APCA chef's are putting together a meeting for the near future. Any USPCA or independent PC's in the area who are interested? We would love to meet you! Let me know if you would like to join us. No date or location has been set yet. We'll plan that when we found out who would like to attend, so we can plan a central meeting destination.Look forward to hearing from you. Judi Erno,Carefree Gourmet Personal Chef Service,Pittsburgh,Pa.

Subject: Re: Pa/Ohio Chef Meeting
From: marcus
To: Judi E.
Date Posted: Sat, Mar 27, 1999 at 06:44:58 (PST)
Email Address: wvbbq@hgo.net

Message:
Judi I just joined APCI. Live in Wheeling, WV. Am interested in your planned meeting. Keep me posted, please. Marcus

Subject: Re: Pa/Ohio Chef Meeting
From: Candy
To: Judi E.
Date Posted: Thurs, Mar 25, 1999 at 08:44:45 (PST)
Email Address: Chefcandy@personalchef.com

Message:
Calling ALL Pa. and Ohio Chef's!! A few of us neighboring Pa/Ohio APCA chef's are putting together a meeting for the near future. Any USPCA or independent PC's in the area who are interested? We would love to meet you! Let me know if you would like to join us. No date or location has been set yet. We'll plan that when we found out who would like to attend, so we can plan a central meeting destination.Look forward to hearing from you. Judi Erno,Carefree Gourmet Personal Chef Service,Pittsburgh,Pa.
---
Hi, Judi! I'll be happy to supply you with member info for the PA/Ohio/WV areas so that you can all enjoy the same terrific relationship the other Local Chapters have developed. I'm glad to see you are making the group an 'open' group - we all agree that it doesn't matter whose 'program' you bought - once you are out there as a 'working personal chef' we are going to support you, because we're all in this together, and we all care about our industry. Bravo! I'll send you some of the agendas and information we started out with here in San Diego 5 yeaers ago - they may be useful in starting up. wish I could be there for your first meeting, but I'll get there later this Summer. Have fun! Candy

Subject: New to the Business
From: Arlene
To: All
Date Posted: Wed, Mar 24, 1999 at 09:18:06 (PST)
Email Address: AUS41@Aol.Com

Message:
Hi everyone, I am just starting out and would like some advice regarding the correct pricing plan. I have a few clients lined up already and I am working on the menus. Any suggestions would be greatly appreciated. Thank You Arlene Down Home Cookin'

Subject: Re: New to the Business
From: chef darryl
To: Arlene
Date Posted: Sat, Apr 10, 1999 at 08:15:17 (PDT)
Email Address: chefdarryltx@yahoo.com

Message:
same here,Arlene. I am still working on my business plan. I hope to have customers in about 2 weeks. All advice is appreciated. Darryl

Subject: Re: New to the Business
From: Arlene
To: chef darryl
Date Posted: Fri, Apr 16, 1999 at 17:09:12 (PDT)
Email Address: DHC1956

Message:
I wish I did have advice to give, but I will. I am trying really hard right now to get a commerical kitchen, then I could really expand. Where are you located?

Subject: Re: New to the Business
From: KW
To: Arlene
Date Posted: Wed, Mar 24, 1999 at 11:49:03 (PST)
Email Address: personLchf@aol

Message:
The correct priceing plan is the one that makes you money an in 'profit'. If you charge around $200 a day per client + food cost plus say a service charge of 15% for supplys, travel, shopping and so on, you should do fine.

Subject: Re: New to the Business
From: Arlene
To: KW
Date Posted: Wed, Mar 24, 1999 at 12:27:07 (PST)
Email Address: AUS41@Aol.Com

Message:
The correct priceing plan is the one that makes you money an in 'profit'. If you charge around $200 a day per client + food cost plus say a service charge of 15% for supplys, travel, shopping and so on, you should do fine.
---
Thank you for replying to me, but let me make sure I understand you correctly. If the person wants a week worth of meals for 2 persons, I would charge him $200 a day or $200 for the week's supply?

Subject: Re: New to the Business
From: girlchef
To: Arlene
Date Posted: Wed, Mar 24, 1999 at 12:57:41 (PST)
Email Address: sharon@paonline.com

Message:
No, you didn't get it right. Why not email me directly so we can discuss this out of the 'public view'. Cook on! Sharon

Subject: Re: New to the Business
From: Tish
To: girlchef/All
Date Posted: Fri, Mar 26, 1999 at 09:38:48 (PST)
Email Address: tcbonappetit@worldnet.att.net

Message:
No, you didn't get it right. Why not email me directly so we can discuss this out of the 'public view'. Cook on! Sharon
---
Hi, In regards to your reply to Arlene, I'm also not sure what I should be charging in order to make a profit and not scare any potential clients away. I originally was going to charge $275. for my service including food, but I found that people were reluctant to pay that amount. So, I decided that I would charge $175.00 for may service and turn over the grocery bill to them for reimbursment. I mentioned this amount to just two prospective clients and they thought that amount was very reasonable. I am to deliver them a couple brochures to them today, as soon as I get them printed. Please let me know if charging this way is enough or should I go back to my original plan? Thank, Tish

Subject: Re: New to the Business
From: chef darryl
To: Tish
Date Posted: Sat, Apr 10, 1999 at 08:20:52 (PDT)
Email Address: chefdarryltx@yahoo.com

Message:
I would like to have a reply from those who have been in business a while. Let me know. And thank you. Darryl

Subject: Re: New to the Business
From: Arlene
To: Tish
Date Posted: Sat, Mar 27, 1999 at 04:52:49 (PST)
Email Address: DHC1956

Message:
No, you didn't get it right. Why not email me directly so we can discuss this out of the 'public view'. Cook on! Sharon
---
Hi, In regards to your reply to Arlene, I'm also not sure what I should be charging in order to make a profit and not scare any potential clients away. I originally was going to charge $275. for my service including food, but I found that people were reluctant to pay that amount. So, I decided that I would charge $175.00 for may service and turn over the grocery bill to them for reimbursment. I mentioned this amount to just two prospective clients and they thought that amount was very reasonable. I am to deliver them a couple brochures to them today, as soon as I get them printed. Please let me know if charging this way is enough or should I go back to my original plan? Thank, Tish
---
Hi Tish, I see I am thinking of charging way to low for this business. I was thinking about $80 per person for 5 meals, and $100 per person for 7 meals. I was also scare of overcharging and scaring off potential clients. But after reading your post I see I would be undercharging for my services. I have somewhere to start now. Thanks Arlene

Subject: Re: New to the Business
From: Tish
To: Arlene
Date Posted: Sat, Mar 27, 1999 at 09:15:46 (PST)
Email Address: tcbonappetit@worldnet.att.net

Message:
Hi Arlene, Im glad I was able to help. What did Sharon have to say about pricing? Did you e-mail her to discuss out of 'public view'? Im just starting out my self, Id be glad to discuss our new business venture with you any time, just e-mail me at any time. Tish

Subject: Re: New to the Business
From: chef darryl
To: Tish
Date Posted: Sat, Apr 10, 1999 at 08:22:24 (PDT)
Email Address: chefdarryltx@yahoo.com

Message:
Tish, Let's all share the pricing information. I am curious how to do it too. Darryl

Subject: Re: New to the Business
From: Arlene
To: chef darryl
Date Posted: Fri, Apr 16, 1999 at 17:12:24 (PDT)
Email Address: DHC1956

Message:
Pricing is the hardest part. You try to be reasonable, but people seem to bulk anyway. I hope it gets easier. We have to remember our time is valuable.

Subject: Re: New to the Business
From: Castle Sue
To: Tish
Date Posted: Sun, Mar 28, 1999 at 06:58:01 (PST)
Email Address: samwisegry@aol.comCastle Sue

Message:
Hi Tsh, I just posted a message on the Members Forum about pricing. I'm new and afaid I'm not going to get any clients . I think my prices are standard and I'm not charging container fees and I'm including more in my meals, soup, salad and dessert. So far no sign ups yet, am I being impatient? I've only been advertising for a couple of weeks. Thanks for your help. Castle Sue

Subject: Re: New to the Business
From: girlchef
To: Castle Sue
Date Posted: Mon, Mar 29, 1999 at 04:19:20 (PST)
Email Address: sharon@paonline.com

Message:
Castle Sue, You will get clients - there is no doubt about it. It just might take more than a couple of weeks. You hang in there and keep talking yourself and your service up. Keep marketing, passing out business cards, looking for ways to keep your name in the public eye. Did you do your press release yet? Now might be a great time to work on it and get it out. Keep on cooking! Sharon

Subject: Re: New to the Business
From: Laura Kiser
To: girlchef
Date Posted: Wed, Mar 24, 1999 at 22:01:35 (PST)
Email Address: lalane@flash.net

Message:

Subject: Re: New to the Business
From: Arlene
To: Laura Kiser
Date Posted: Thurs, Mar 25, 1999 at 04:56:32 (PST)
Email Address: Not Provided

Message:

---
Hi Laura, there was no message posted, so if you like could you resend it. Thank you Arlene

Subject: Md, VA, DC personal chefs
From: Susan
To: All
Date Posted: Wed, Mar 24, 1999 at 06:37:35 (PST)
Email Address: the-gooms@home.com

Message:
Any of you Personal chefs in the listed area interested in meeting to discuss problems, issues, ideas, recipes, referrals?

Subject: Re: Md, VA, DC personal chefs
From: Kim
To: Susan
Date Posted: Sun, Apr 18, 1999 at 09:05:42 (PDT)
Email Address: gh35@erols.com

Message:
Hi, I'm extremely new to the personal chef business but have been in the industry for a while. I'm in Woodbridge VA and would love to get in contact with fellow chefs in the area.

Subject: Re: Md, VA, DC personal chefs
From: Fran
To: Susan
Date Posted: Thurs, Mar 25, 1999 at 22:06:01 (PST)
Email Address: frbowman@aol.com

Message:

Subject: Re: Md, VA, DC personal chefs
From: Candy
To: Susan
Date Posted: Thurs, Mar 25, 1999 at 08:36:40 (PST)
Email Address: Chefcandy@personalchef.com

Message:
Any of you Personal chefs in the listed area interested in meeting to discuss problems, issues, ideas, recipes, referrals?
---
Hi, Susan! I'll be happy to assist you in setting up your Local Chapter meeting - If you have a FAX # it will be faster to get the member info to you. Sorry I can't be there this time, but I'll come to a meeting later this summer when my ankle heals and I can travel again. I'll send you a year of agendas that we used when I set up the local San diego Chapter 5 years ago. Have fun - this really is a great way to Share Your Strengths the way other APCA Local Chapters are growing their areas together. Bravo. Candy

Subject: Re: Md, VA, DC personal chefs
From: Sue
To: Susan
Date Posted: Wed, Mar 24, 1999 at 20:43:10 (PST)
Email Address: SueChef20@aol.com

Message:
Hi, Susan. I'm new to the association and haven't yet gotten my business started, but I'd be interested in a meeting. I'm in York, PA. Where do you plan to meet?

Subject: Re: Md, VA, DC personal chefs
From: kathy
To: Susan
Date Posted: Wed, Mar 24, 1999 at 20:27:58 (PST)
Email Address: luv2cookpa

Message:
please let me know when you and where you plan to meet sounds great!

Subject: Re: Md, VA, DC personal chefs
From: kathy
To: kathy
Date Posted: Wed, Mar 24, 1999 at 20:28:58 (PST)
Email Address: luv2cookpa@hotmail.com

Message:
my whole address!, sorry.

Subject: Re: Md, VA, DC personal chefs
From: girlchef
To: Susan
Date Posted: Wed, Mar 24, 1999 at 12:55:35 (PST)
Email Address: sharon@paonline.com

Message:
I'm close enough to Maryland, that I'd join in. Sharon

Subject: Re: Md, VA, DC personal chefs
From: Susan
To: girlchef
Date Posted: Wed, Mar 24, 1999 at 14:09:04 (PST)
Email Address: the-gooms@home.com

Message:
I'll keep your address and let you know in a day or two what develops. Where are you located? (Generally)

Subject: Re: Md, VA, DC personal chefs
From: girlchef
To: Susan
Date Posted: Thurs, Mar 25, 1999 at 17:12:34 (PST)
Email Address: sharon@paonline.com

Message:
I'm in Lancaster. Sharon

Subject: Re: Md, VA, DC personal chefs
From: sumcook
To: Susan
Date Posted: Wed, Mar 24, 1999 at 19:49:45 (PST)
Email Address: sumcook@aol.com

Message:
I'd be interested. I'm in Maryland

Subject: Southeastern United States chapter?
From: Chef Tracy
To: All
Date Posted: Tues, Mar 23, 1999 at 11:14:23 (PST)
Email Address: edibles@mediaone.net

Message:
Hi all, I originally posted this message on the members forum and I realized that I would not reach everyone in these areas, if you are interested please respond so that we can all get together ' I was wonder if anyone in the Florida, Georgia, or any of the other Southeastern States would be interested in starting a Chapter or having a meeting. I love hearing about all the meetings going on in the West and feel we need to do something over here. Any Ideas????? ' Live with Passion Chef Tracy http://www.jacksonville.net/~edibles

Subject: Re: Southeastern United States chapter?
From: Chef Nan
To: Chef Tracy
Date Posted: Tues, Apr 06, 1999 at 04:50:20 (PDT)
Email Address: nwhite@atlantic.net

Message:
Hi Chef Tracy - I'm the 'new kid on the block', Chef Nan, also from Jacksonville, and I hope we can get a chapter going as well! How can I help?

Subject: Re: Southeastern United States chapter?
From: Mary
To: Chef Tracy
Date Posted: Sun, Mar 28, 1999 at 14:27:26 (PST)
Email Address: churillo@gnt.net

Message:
Well Hi Tracy, It's me, Mary Churillo. I finally am checking the forum and think a southeastern chapter would be great, or to have a meeting. Count Me In! Have a great day! Mary Chef On The Go

Subject: Re: Southeastern United States chapter?
From: candy
To: Chef Tracy
Date Posted: Thurs, Mar 25, 1999 at 17:26:22 (PST)
Email Address: Chefcandy@personalchef.com

Message:
Hi all, I originally posted this message on the members forum and I realized that I would not reach everyone in these areas, if you are interested please respond so that we can all get together ' I was wonder if anyone in the Florida, Georgia, or any of the other Southeastern States would be interested in starting a Chapter or having a meeting. I love hearing about all the meetings going on in the West and feel we need to do something over here. Any Ideas????? ' Live with Passion Chef Tracy http://www.jacksonville.net/~edibles
---
YIPPEE! I will be happy to supply names and phone/e-mail info for whoever wants to organize it - just let me know - I'd be there in a shot if I could, but I'll get there as soon as I can to help you SE chefs. I'll be glad to put you in touch with other local chapter folks, and supply agendas that we started out with here in San Diego. Call on me for whatever you need. You guys are great! Candy

Subject: Re: Southeastern United States chapter?
From: Dan
To: Chef Tracy
Date Posted: Wed, Mar 24, 1999 at 19:00:11 (PST)
Email Address: dclaridy@hotmail.com

Message:
I would be interested. My email is dclaridy@hotmail.com

Subject: Re: Southeastern United States chapter?
From: Don
To: Chef Tracy
Date Posted: Tues, Mar 23, 1999 at 17:34:43 (PST)
Email Address: dfloyd@gator.net

Message:
Tracy, I would be interested in a meeting for the SE Region. Let me know. Don dfloyd@gator.net

Subject: No. Cal. Chapter APCA Meeting 3/21
From: MichaelT
To: All
Date Posted: Tues, Mar 23, 1999 at 00:19:28 (PST)
Email Address: michaelt1@worldnet.att.net

Message:
I just wanted to express to all what a blessing it was (and is) to be involved in our Chapter Meeting Sunday night at Linda N's. How rare it is to have a group of independent people (is this an oxymoron) who are so like-minded in our philosophy and goals. I was very encouraged and look forward to next months meeting. To those of you who have not decided to join the APCA, you will not find a better, more supportive, more 'family-like' group. Thanks again. Chef Michael Taravella - Dinner By Design, San Jose, CA.

Subject: Re: No. Cal. Chapter APCA Meeting 3/21
From: StephanieG
To: MichaelT
Date Posted: Thurs, Mar 25, 1999 at 16:05:10 (PST)
Email Address: steph@sweetlorraine.com

Message:
It was indeed a good and interesting time had by all. I am looking forward to our next meeting where we will have a guest speaker, Rick (Will Work For Food) Colette, a local Web Master and really smart guy, discuss developing our web page, how it plays into our marketing strategy and linking it to other sites. For my self, it was wonderful to be with people who's interest, commitment and determination related to food and cooking match mine.

Subject: Scared to Jump in but here I Go!
From: Tish
To: All
Date Posted: Sun, Mar 21, 1999 at 13:33:19 (PST)
Email Address: tcbonappetit@worldnet.att.net

Message:
Hello, I have already joind most of you as a member of the APCA and I've done all of the beginning basics. My next step is advertising I have already printed my business cards and brochures on my pc and have talked my head off to everyone I see. I have a few prospective clients but I am afraid to take the next step and actually get to it. I have confidence in my cooking abilities but what Im not to sure about is the amount of time it will take me to do it and the whole freezing aspect. I also have a couple of questions for all of you. In regards to the grocery shopping for clients. Has anyone come across having to or being asked to grocery shop for other groceries other than the menu items and if so, should that service be charged extra or as part of our regulare fee? Also, Do all our main dishes have to be fully prepared and cooked or has anyone ever just prepared the dish so that the client would just have to pop it in the oven to have it freshly cooked instead of using our regular pre-cooked method? Thanks for all your help and support Tish

Subject: Re: Scared to Jump in but here I Go!
From: AngelChef
To: Tish
Date Posted: Sun, Mar 21, 1999 at 14:00:26 (PST)
Email Address: aoc1@bellsouth.net

Message:
About your questions to do extra shopping... I have one client that I do this for. I buy breakfast items (yogurt, milk, breakfast bars,) salad stuff, fruits, etc. (she's on Weight Watchers). For now, since she is a DREAM client as she hires me to do lots of things, I don't charge anything extra for picking those items up on cooking shop days, except of courser for the groceries. It only take 5 or 10 minutes more, at the most, and she really appreciates it. I also do in-between shopping/restocking for her on off-cooking weeks to stock the same stuff as above. I charge her groceries, plus $25/hour (2 hours...1 travel and 1 shopping/delivery/storage). I thnik you'll have to weigh the situations in each circumstance to determine if and how to charge. If this wasn't a regular client, I would probably charge an additional $20 or so if done on cooking day, since I'd be shopping anyway. About your other questions, the only thing I've prepared that I didn't cook was a couple of fish items. Usually in a marinade, frozen, and ready for the client to thaw and oven cook or grill. Good luck with your new business. I'm sure we'll be chatting again! Wendy

Subject: Determined...but scared
From: Kelly Stacey
To: All
Date Posted: Sun, Mar 21, 1999 at 11:48:19 (PST)
Email Address: kelly_murphy@msn.com

Message:
Hi everyone! First, a short background. I'm in Portland, Oregon, and I've been in the financial services industry for 20 years. I've never been happy in that business, but it's where I started, and where my experience is. I've always loved to cook, and cook for friends and family whenever I can. One couple has been telling me for years that I should 'start a restaurant.' A few friends and my mother told me about Personal Cheffing, and I'm convinced that it's for me! I guess what I'm looking for in my post here is some advice on how realistic I should be, what I can expect during the (scary!) start-up phase, initial investment cost, you name it, I've got a question! Is it worth joining an association like APCI? From reading the forum, my guess is that it is! I'm especially interested in hearing from PCs in the Portland area - let's talk!

Subject: Opportunities
From: Jeff Landsman
To: All
Date Posted: Sat, Mar 20, 1999 at 18:37:36 (PST)
Email Address: headcheese@thefssite.com

Message:
We have a great new site of interest to the Foodservice Industry and, of course, to chefs. WWW.thefssite.com is a place where anyone in foodservice can search for employment. Never a cost to chefs or any employees and 100% confidential. We will be the site of the day for Digital Hors D'ouvres on March 20th. Give it a shot and contact me if you need anything or have any questions. Thanks, Jeff

Subject: Need Advice
From: Margaret Barsanti
To: All
Date Posted: Sat, Mar 20, 1999 at 18:08:44 (PST)
Email Address: margaret.barsanti@sympatico.ca

Message:
Hi, my name is Margaret and I'm taking Chef Training course. One of my classes is entrepreneurship, so I decided my business would be a personal chef. I was wondering if anyone could help me, could you tell me your target market? Who are the people that use your service? What would there income be? Are they blue collar,white collar, doctor, etc.? Also I need to know what kind of food you make and the price you would charge. Thank you for your time, and hope to hear from someone.

Subject: Re: Need Advice
From: Steph
To: Margaret Barsanti
Date Posted: Wed, Mar 31, 1999 at 07:55:16 (PST)
Email Address: stephani@execpc.com

Message:
Margaret, It may have been easier to answer, 'What is the meaning of the universe?'! You've asked a lot of great questions. However, you need to answer them for yourself, if you are serious about being a personal chef. A net search of articles about the personal chef business helped convince me that this is the business I wanted to be a part of. Entrepreneur Magazine has several in it's online archives. Happy researching, Margaret! -Steph -Steph

Subject: NEED A PC IN OCALA, FLA.
From: Mary
To: All
Date Posted: Fri, Mar 19, 1999 at 14:44:07 (PST)
Email Address: churillo@gnt.net

Message:
I need a personal chef in Ocala, Florida ASAP. Please respond to my e-mail address churillo@gnt.net Thanks, Mary

Subject: Advice Needed
From: Holly Monnich
To: All
Date Posted: Thurs, Mar 18, 1999 at 23:05:04 (PST)
Email Address: roboho@io.com

Message:
Hi. My name is Holly. I've started a company here in Texas doing catering, personal 'cheffing' and housekeeping. I currently have a dilemma. My housekeeping aspect is taking off like lightning and is providing me with a means to pay the bills. The catering aspect is pretty touch and go. A wedding here, a barbeque there, a tea party or a birthday party here and there as well. However, I'm having difficulty breaking into the personal chef aspect of my business. I've tried advertising. What I really want to do with my life is cook for people. Cleaning is okay. Meditation for the body. What I'm looking for is some feedback from the experienced on how to go about building a clientele for my personal chef work. Any help would be greatly appreciated. Thank you. Holly

Subject: Re: Advice Needed
From: Sharon
To: Holly Monnich
Date Posted: Fri, Mar 19, 1999 at 16:35:45 (PST)
Email Address: sharon@thewoodlands.net

Message:
Hi. My name is Holly. I've started a company here in Texas doing catering, personal 'cheffing' and housekeeping. I currently have a dilemma. My housekeeping aspect is taking off like lightning and is providing me with a means to pay the bills. The catering aspect is pretty touch and go. A wedding here, a barbeque there, a tea party or a birthday party here and there as well. However, I'm having difficulty breaking into the personal chef aspect of my business. I've tried advertising. What I really want to do with my life is cook for people. Cleaning is okay. Meditation for the body. What I'm looking for is some feedback from the experienced on how to go about building a clientele for my personal chef work. Any help would be greatly appreciated. Thank you. Holly
---
Where in Texas? Sharon

Subject: Re: Advice Needed
From: Cleve
To: Holly Monnich
Date Posted: Fri, Mar 19, 1999 at 07:30:10 (PST)
Email Address: fcajunior@aol.com

Message:
What part of Texas are you in/ I am a misplaced TEXAN here in Atlanta. There are some great folks in APCA in Texas who I am sure will be glad to help you. I am also very new and trying to get my business growing. Good Luck. Cleve

Subject: Re: Advice Needed
From: Holly Monnich
To: Cleve
Date Posted: Sat, Mar 20, 1999 at 12:34:00 (PST)
Email Address: roboho@io.com

Message:
I'm in Austin, Texas.

Subject: Re: Advice Needed
From: Holly Monnich
To: Cleve
Date Posted: Sat, Mar 20, 1999 at 12:33:09 (PST)
Email Address: roboho@io.com

Message:

Subject: Re: Advice Needed
From: girlchef
To: Holly Monnich
Date Posted: Fri, Mar 19, 1999 at 05:40:31 (PST)
Email Address: sharon@paonline.com

Message:
Have you tried selling the two (cleaning and a full fridge) together? I would market that hard right now with Mother's Day just around the corner. As a package I believe it would be very valuable. Good luck! Sharon

Subject: PC research
From: SandyB.
To: All
Date Posted: Thurs, Mar 18, 1999 at 11:40:31 (PST)
Email Address: silverwayne@earthlink.net

Message:
Hi. My name is Sandy and I have been seriously researching the PC biz. I am going to go for it. I live in CT. and I am going to culinary school. I have a background in marketing and customer service. I feel confident in my ability to sell this service because I truly believe in it's value. However, I do have a few questions that I need answers to. Hopefully someone can help. 1. Insurance - what type is needed Do I really have to buy it since I am just starting out and have few clients. Who do I call for rates? 2. do I need a business license? 3. do i need to register a name. what if i use my legal name as the business name? I realize these questions would be answered if I buy the training materials. However I can't afford it just yet. I will sign up in the future because I think it is important to be affiliated with a national organization. It adds credibility to your business. Thanks for the time.

Subject: Re: PC research
From: Steph
To: SandyB.
Date Posted: Thurs, Mar 18, 1999 at 16:03:50 (PST)
Email Address: stephani@execpc.com

Message:
Hi Sandy! Welcome to the wonderful world of PC's. I've been a member since the beginning of the year but a home-based business operator for over ten years. You've asked so great questions that the answer to varies so what from state to state. I live in Wisconsin. Here's how it works for us: 1. I have liablity insurance through an agent I worked with before. It's only costing me +$300 per year. I've heard cost of $500-600 annually. In fact, a good group policy is available to members of the APCA and the other association. There are lots of opinions about having insurance out there, mine is, 'Don't cook in someone else's home without it!'. 2. A license to operate as a contract cook (the buracratic term for personal chef) is not required in Wisconsin as long as you cook on the client's premises. I have to charge tax on my service so I'm required to have to have a seller's permit. 3, There is no legal requirement in Wisconsin to file a ficticious name statement (FNS) but for $15 you can register your trade name as a protection against others using it. However, the bank gave me such a hassle about not having a FNS, I opened my business account in my name to cut through all that red tape. I may file & open a new account in my business name, there just was'nt time for all that during the busy holiday season when I started cooking. I'm glad you're planning to join an association. You're right about it giving you credibility. Customers always ask about my membership in the APCA. It's on my business cards, brochures & when I update my web page, I'm going to feature it there, too. Happy Cooking, Sandy! Oh, you might find similars questions answered in the archives. Happy searching! - Steph

Subject: Great Web Ring Site
From: JT
To: All
Date Posted: Wed, Mar 17, 1999 at 10:28:15 (PST)
Email Address: papptroy@prodigy.net

Message:
This site has 50 + links to food sites. Many new ones that I have never seen before. Have fun! http://www.webring.org/cgi-bin/webring?ring=rfc;list Chef JT Dinner is Solved! Akron, Ohio

Subject: Just Checking...
From: AngelChef
To: Hey Googally...
Date Posted: Tues, Mar 16, 1999 at 17:13:42 (PST)
Email Address: aoc1@bellsouth.net

Message:
Just checking to see if the fax I sent you today got there ok wendy

Subject: soy beans
From: Castle Sue
To: All
Date Posted: Tues, Mar 16, 1999 at 10:48:33 (PST)
Email Address: samwisegry@aol.com

Message:
Hi, has anyone tried substituing block tofu for the soaked and pureed soy beans called for in the schederazade casserole in our recipe manual? I'm having a hard time finding dry soy beans in my area. Thanks.

Subject: Re: soy beans
From: Sharon
To: Castle Sue
Date Posted: Wed, Mar 31, 1999 at 13:10:01 (PST)
Email Address: sharon@thewoodlands.net

Message:
Hi, has anyone tried substituing block tofu for the soaked and pureed soy beans called for in the schederazade casserole in our recipe manual? I'm having a hard time finding dry soy beans in my area. Thanks.
---
Hi Castle: I don't remember where you are located, but I found them in the health food isle at the local Signature Kroger store. They are not w/ the other dried beans. They were w/ the organic & other 'health food' items. Good luck. Your friend in TX, Sharon

Subject: Re: soy beans
From: girlchef
To: Castle Sue
Date Posted: Tues, Mar 16, 1999 at 15:42:24 (PST)
Email Address: sharon@paonline.com

Message:
I used tempeh rather. It has the same consistency, where the tofu would break down. Where do you live? Which types of grocery stores/health food stores have you tried? Sharon

Subject: PC NEEDED IN ORLANDO, FLA.
From: Mary
To: All
Date Posted: Mon, Mar 15, 1999 at 18:32:31 (PST)
Email Address: churillo@gnt.net

Message:
I am a personal chef in the panhandle of Fla. One of my clients mother has been diagnosed with Alzheimers and she is in need of a Personal Chef in the Orlando, Fla. area. Her mother used to do all the cooking and now she can't. Her father, doesn't know how to cook. Please contact me at my e-mail address if you know of a Chef in that area and I will put my client in touch with the chef. I would appreciate any help anyone can give me. Thank you! Mary Chef On The Go

Subject: Re: PC NEEDED IN ORLANDO, FLA.
From: Dan
To: Mary
Date Posted: Wed, Mar 24, 1999 at 18:49:27 (PST)
Email Address: dclaridy@hotmail.com

Message:
I am a personal chef in the Orlando Florida area. Please email me at dclaridy@hotmail.com so that I can get additional information. Dan

Subject: Re: PC NEEDED IN ORLANDO, FLA.
From: Caroline
To: Mary
Date Posted: Tues, Mar 23, 1999 at 06:59:54 (PST)
Email Address: Cater2FL@aol.com

Message:
I am a personal chef in the panhandle of Fla. One of my clients mother has been diagnosed with Alzheimers and she is in need of a Personal Chef in the Orlando, Fla. area. Her mother used to do all the cooking and now she can't. Her father, doesn't know how to cook. Please contact me at my e-mail address if you know of a Chef in that area and I will put my client in touch with the chef. I would appreciate any help anyone can give me. Thank you! Mary Chef On The Go
---
Personal Chef in Sarasota,FL here! If you are still looking maybe I can find somebody for you from this end.

Subject: It's scary but intriguing...
From: Mike
To: All
Date Posted: Mon, Mar 15, 1999 at 08:00:17 (PST)
Email Address: boomer@cris.com

Message:
I've been in high tech marketing for oh, 10-15 years. About 5 years ago I was so burned out I felt I had to look for a new career. Since I love 'gourmet cooking' I decided to attend a nationally known culinary institute. Well, after the 1st year, during my 1st internship, I decided that cooking for 300 on Thanksgiving morning wasn't all it was cracked up to be (not to mention I have an 'authority problem' with nazi chefs ;). discouraged, I left the 'professional cooking biz'. As 'luck' would have it, (in the typical coporate world fashion) 2 weeks ago I was laid off for the 2nd time in 2 years. So not surprisingly, I'm fed up with being at the mercy of the corporate world. Anyway, as a regular reader of 'Fine Cooking' I saw an ad for the USPCA. It came to me the being a PC might be what I was looking for originally (e.g. a more 'personal' touch to fine cooking) I live in Lakeway TX, a suburb of Austin located on Lake Travis. Lakeway is an upscale 'village' with 3 golf courses, a world class tennis club, etc. and is the 'refuge' of all the high powered hi tech execs that work in Austin (as well as formerly successful retired folks). Just intuitively seems to me a perfect market for a PC service. I'm not concerned about my sales/marketing ability. I'm very gregarious, feel completely 'at ease' talking to strangers. I also have an extensive background in 'intangible goods' service related marketing. With that (sorry, lengthy) background, now to my questions: #1, what do you think? I know it's a loaded question, but think I could make a go at being a PC? #2 Doing a bit of research, I find at least 3-4 PC's in Austin (including a couple APCI members). Austin is (population wise) larger than Seattle. Think there might be room for another PC in the area? Anyone currently a PC in the Austin area, please email me, let me know how you feel about some more competition ;) #3 finally, (and I do appreciate you sticking with me thru all this ;) assuming I have all the equipment already, fairly skilled in understanding food costs, etc., I'm disciplined and motivated (I only have a couple months buffer $$$ to take me thru the startup), how long would you 'guesstimate' it *should* take to get beyond the insecure 'scared to death I'm not gonna make it' phase? Think I've got what it takes? Sorry if my questions are totally naive. I'm just now becoming knowledgable this profession even exists. Thanks immensly for your time. p.s. anyone have any suggestions for a 'clever' name for a new PC business? Lakeway Gourmet is all I've come up with so far.

Subject: Re: It's scary but intriguing...
From: Mary, Chef On The Go
To: Mike
Date Posted: Mon, Mar 15, 1999 at 18:48:27 (PST)
Email Address: churillo@gnt.net

Message:
Mike, Boy, your story sounds just like mine. I too got layed-off from a big corp. actually about 1 year ago. I started my PC business in Oct. 1998 and am doing well. I actually have clients booked every Mon-Thurs but it took me about 3 months to get it to that point. I work in the medical profession on my days off from cooking. I've been told that it takes about 1 year to make the business work. It's actually working a bit quicker than that. Again, keep in mind I still work another job in the mean time. Just be patient. As for your area, you ar e in a big city and there is always room for another PC. You just have to get the word out. The thing that helped my business the most is our local Chamber of Commerce. I have gotten more business from them. It's definitely worth the investment. Please feel free to e-mail me with any questions. Sincerely, Mary Chef On The Go

Subject: Re: It's scary but intriguing...
From: Castle Sue
To: Mary, Chef On The Go
Date Posted: Tues, Mar 16, 1999 at 10:40:04 (PST)
Email Address: samwisegry@aol.com

Message:
Mary, I'm so glad to hear someone has clients in just 3 months time. I just started and I need more ideas about where to advertise or market. I've sent press releases to 12 papers,I've only heard from one so far. I sent 12 brochures out to Real Estate agents to let them know of my service. I've sent some brochures to the area Senoir Citizens ceners. Where else can I try? Thank you all for your support.

Subject: Re: It's scary but intriguing...
From: Mike
To: Castle Sue
Date Posted: Tues, Mar 16, 1999 at 16:03:58 (PST)
Email Address: boomer@cris.com

Message:
If you don't mind ideas from a wanna be PC... Look for community/club luncheon 'affairs' in your area. You know, mens rotary clubs, ladies gardening clubs. They're sure to be around the retirement communities you mentioned. Anyway, they're always looking for 'content' to schedule for upcoming lunches. You could offer a 'cooking class' (i.e. drag along one of those portable butane burner stoves and provide some 'free food' to sample) and weave the PC services story into the presentation. Find out what they're having for lunch and whip up something complementary. Maybe even a quick scrumptious sounding dessert like 'Fresh Strawberries enveloped in a Devonshire Cream Whip'. That way all you need are Strawberries, heavy cream, a bowl and a whip ;) Oh, and don't forget to wear your tall chefs hat. ;) In any case, I'd suggest making sure it doesn't come across like just a sales pitch tho (they may not invite you back :). For example, maybe even not discuss PC services at all during the demonstration, but have business cards/brochures/materials/etc. available so when the propsective clients come up and talk to you (trust me, they will ;) they will have easy access to them 'by choice' Just a thought (that I'm gonna develop/pursue in my area) Mike

Subject: Re: It's scary but intriguing...
From: Steph
To: Mike
Date Posted: Mon, Mar 15, 1999 at 11:54:12 (PST)
Email Address: stephani@execpc.com

Message:
Hi Mike! Like the other chefs that have responded, I think you sound like an ideal canidate for a Personal Chef! That be established, I'll answer one of your other questions. I think ou should choose a business name that starts with an 'A'. This will get you top billing in the yellow pages & people tend to pick from the top of the list. Mike, I would also suggest reading a book like 'Guerilla Marketing' before making any marketing plans. Marketing for a small business is a lot different than marketing for a corporation. In fact, I would suggest starting with a (free) publicity plan rather a marketing plan thatt includes forms of advertising you'll have to pay for. Like someone else mentioned, having those other PC's alreday in business is a benefit to you. Your publicity articles will be more readily accepted if they are about more than just you. There is a lively discussion waging on the member forum about yellow page advertising. I've got to reread my copy of 'Guerilla Marketing'. I think he suggests avoiding the yellow pages all together and refering potential clients to the white pages where you will be the only PC on the page. If that is the case, never mind about the starting your business name with an 'A'. Focus on choosing a name that describes what you do. Cathy's business name, 'At Home Gourmet', manages to do both. Good job, Cathy & Happy Cookin' to You, Mark! - Steph

Subject: Re: It's scary but intriguing...
From: Mike
To: Steph
Date Posted: Mon, Mar 15, 1999 at 16:15:58 (PST)
Email Address: boomer@cris.com

Message:
Hi Mike! Like the other chefs that have responded, I think you sound like an ideal canidate for a Personal Chef! That be established, I'll answer one of your other questions. I think ou should choose a business name that starts with an 'A'. This will get you top billing in the yellow pages & people tend to pick from the top of the list. Mike, I would also suggest reading a book like 'Guerilla Marketing' before making any marketing plans. Marketing for a small business is a lot different than marketing for a corporation. In fact, I would suggest starting with a (free) publicity plan rather a marketing plan thatt includes forms of advertising you'll have to pay for. Like someone else mentioned, having those other PC's alreday in business is a benefit to you. Your publicity articles will be more readily accepted if they are about more than just you. There is a lively discussion waging on the member forum about yellow page advertising. I've got to reread my copy of 'Guerilla Marketing'. I think he suggests avoiding the yellow pages all together and refering potential clients to the white pages where you will be the only PC on the page. If that is the case, never mind about the starting your business name with an 'A'. Focus on choosing a name that describes what you do. Cathy's business name, 'At Home Gourmet', manages to do both. Good job, Cathy & Happy Cookin' to You, Mark! - Steph
---
Wow... I wasn't expecting so many responses so soon ;) I've already heard from Candy, talked to Chef Betty (an Austin PC of 'Kitchen Pass') on the phone and we're going to meet up soon along with the other APCI PC (Chef Leslie of 'Dinner Thyme') in these parts to put our heads together. It's definately been a positive experience already. Now if someone could just guarantee an income... ;) Anyway, regarding 'Guerilla Marketing'. Indeed, you are correct in advising this route (for any new OR established PC for that matter). Fortunately, I've spent the past 4 years focused on Internet/Online marketing. Since this was 'new territory' to the companies I worked for, I had little/no budget to work with (didn't want to take the risk I suppose). So I completely understand the concept. Thanks for the encouragement! Mike

Subject: Re: It's scary but intriguing...
From: cathy
To: Mike
Date Posted: Mon, Mar 15, 1999 at 09:33:48 (PST)
Email Address: athomegrmt@aol.com

Message:
I've been in high tech marketing for oh, 10-15 years. About 5 years ago I was so burned out I felt I had to look for a new career. Since I love 'gourmet cooking' I decided to attend a nationally known culinary institute. Well, after the 1st year, during my 1st internship, I decided that cooking for 300 on Thanksgiving morning wasn't all it was cracked up to be (not to mention I have an 'authority problem' with nazi chefs ;). discouraged, I left the 'professional cooking biz'. As 'luck' would have it, (in the typical coporate world fashion) 2 weeks ago I was laid off for the 2nd time in 2 years. So not surprisingly, I'm fed up with being at the mercy of the corporate world. Anyway, as a regular reader of 'Fine Cooking' I saw an ad for the USPCA. It came to me the being a PC might be what I was looking for originally (e.g. a more 'personal' touch to fine cooking) I live in Lakeway TX, a suburb of Austin located on Lake Travis. Lakeway is an upscale 'village' with 3 golf courses, a world class tennis club, etc. and is the 'refuge' of all the high powered hi tech execs that work in Austin (as well as formerly successful retired folks). Just intuitively seems to me a perfect market for a PC service. I'm not concerned about my sales/marketing ability. I'm very gregarious, feel completely 'at ease' talking to strangers. I also have an extensive background in 'intangible goods' service related marketing. With that (sorry, lengthy) background, now to my questions: #1, what do you think? I know it's a loaded question, but think I could make a go at being a PC? #2 Doing a bit of research, I find at least 3-4 PC's in Austin (including a couple APCI members). Austin is (population wise) larger than Seattle. Think there might be room for another PC in the area? Anyone currently a PC in the Austin area, please email me, let me know how you feel about some more competition ;) #3 finally, (and I do appreciate you sticking with me thru all this ;) assuming I have all the equipment already, fairly skilled in understanding food costs, etc., I'm disciplined and motivated (I only have a couple months buffer $$$ to take me thru the startup), how long would you 'guesstimate' it *should* take to get beyond the insecure 'scared to death I'm not gonna make it' phase? Think I've got what it takes? Sorry if my questions are totally naive. I'm just now becoming knowledgable this profession even exists. Thanks immensly for your time. p.s. anyone have any suggestions for a 'clever' name for a new PC business? Lakeway Gourmet is all I've come up with so far.
---
Dear Mike, Sounds like you have a good prospective client base around, and with your marketing experience you have experience in getting clients. I justed wanted to say that Candy, the founder of APCA wrote a response to another person on the open forum recentely, if you scroll down to Mark's question, To PC or Not PC. She gives some good advice. I have been a member of APCA for a short while and I can tell you from personal experience that the support of this group is unbelievable. I have been in the food business for about 5 years and recentely decided to work for myself. I attended culinary school and worked for various hotels, caterers, and gourmet markets, so as far as cooking I have no problem, but starting your own business, alone, is another adventure. I find that the exchange of information among the members and support of each other in successes and sometimes mistakes is priceless, and the the APCA manual and all the information is there to get you started. If you have any other questions I would be happy to help you out. I am still getting slowly started myself. I think with your motivation you will make it, this is a key ingredient to having your own pc business, plus your love of cooking. Best of Luck, Cathy At Home Gourmet PS.Before my culinary career, I worked in international sales after college, and always dreamed of going to culinary school and cooking for a career, I don't regret my other short career, but I have never been happier than when I am cooking!Message: Go for your dreams!

Subject: Re: It's scary but intriguing...
From: Debbie
To: cathy
Date Posted: Mon, Mar 15, 1999 at 15:50:58 (PST)
Email Address: Chf2go@aol.com

Message:
Hi Cathy, I am a pc in the Seattle area, as you said the same size as your city. I network with other chefs about 8 of us in the area (yes, we are the 'other' guys) and I know there are several APCi chefs in the area and I really think there is enough business for all. I am as busy as I want to be with working 3-4 days a week steadily. I am sure you can be successful in your area by providing a quality product and service. Debbie

Subject: Re: It's scary but intriguing...
From: Mike
To: Debbie
Date Posted: Mon, Mar 15, 1999 at 16:29:43 (PST)
Email Address: boomer@cris.com

Message:
Hi Cathy, I am a pc in the Seattle area, as you said the same size as your city. I network with other chefs about 8 of us in the area (yes, we are the 'other' guys) and I know there are several APCi chefs in the area and I really think there is enough business for all. I am as busy as I want to be with working 3-4 days a week steadily. I am sure you can be successful in your area by providing a quality product and service. Debbie
---
Hearing such positive reinforcement from 'The Other Guys' is definately encouraging (yes, I've read the archived umm.. 'flamefest' between the two associations ;). Irrespective of affiliation, like you I would consider any other PC's in my area as potential 'partners' rather than as a threat. Certainly it appears there is enough opportunity and being able to network, even team up, support one another sometimes (even though each may be running their own individual service business) would seem way too beneficial for everyone involved to avoid/deny simply because of a particular affiliation. Thanks for the response! Mike

Subject: Re: It's scary but intriguing...
From: Chef Neil
To: Mike
Date Posted: Mon, Mar 15, 1999 at 08:35:44 (PST)
Email Address: chefbogart@aol.com

Message:
I've been in high tech marketing for oh, 10-15 years. About 5 years ago I was so burned out I felt I had to look for a new career. Since I love 'gourmet cooking' I decided to attend a nationally known culinary institute. Well, after the 1st year, during my 1st internship, I decided that cooking for 300 on Thanksgiving morning wasn't all it was cracked up to be (not to mention I have an 'authority problem' with nazi chefs ;). discouraged, I left the 'professional cooking biz'. As 'luck' would have it, (in the typical coporate world fashion) 2 weeks ago I was laid off for the 2nd time in 2 years. So not surprisingly, I'm fed up with being at the mercy of the corporate world. Anyway, as a regular reader of 'Fine Cooking' I saw an ad for the USPCA. It came to me the being a PC might be what I was looking for originally (e.g. a more 'personal' touch to fine cooking) I live in Lakeway TX, a suburb of Austin located on Lake Travis. Lakeway is an upscale 'village' with 3 golf courses, a world class tennis club, etc. and is the 'refuge' of all the high powered hi tech execs that work in Austin (as well as formerly successful retired folks). Just intuitively seems to me a perfect market for a PC service. I'm not concerned about my sales/marketing ability. I'm very gregarious, feel completely 'at ease' talking to strangers. I also have an extensive background in 'intangible goods' service related marketing. With that (sorry, lengthy) background, now to my questions: #1, what do you think? I know it's a loaded question, but think I could make a go at being a PC? #2 Doing a bit of research, I find at least 3-4 PC's in Austin (including a couple APCI members). Austin is (population wise) larger than Seattle. Think there might be room for another PC in the area? Anyone currently a PC in the Austin area, please email me, let me know how you feel about some more competition ;) #3 finally, (and I do appreciate you sticking with me thru all this ;) assuming I have all the equipment already, fairly skilled in understanding food costs, etc., I'm disciplined and motivated (I only have a couple months buffer $$$ to take me thru the startup), how long would you 'guesstimate' it *should* take to get beyond the insecure 'scared to death I'm not gonna make it' phase? Think I've got what it takes? Sorry if my questions are totally naive. I'm just now becoming knowledgable this profession even exists. Thanks immensly for your time. p.s. anyone have any suggestions for a 'clever' name for a new PC business? Lakeway Gourmet is all I've come up with so far.
---
Hello Mike: Well, It sounds like you are in a perfect place to start your business. Don't be afraid of other Personal Chefs around you. You guys can actually work together to help each other out. Like in spliting the cost of advertising. Start ordering staples in bulk, and then spliting them up.(staples=stuff like flour, containers, herbs,...) Plus you dont have to worry about educating people around to What is a Personal Chef. The other PC's have already done that for you. It will take about a month and 1/2 to really get going. But it all realy depends on what you put into it. There is a new way that im promoting my sales by the cost of the service alone. Ive done some sychological work on this. Instaed of chargeing per entree, charge for your service alone, and then just turn the grocery bill over to the client. Charge between $150 - $175 for 5 entrees, and $200 - $250 for 6-10 entrees. Depending on your area and what people are willing to pay. Well, If you have any other questions just ask. Thanks Chef Neil Bogart www.chefneils.citysearch.com

Subject: Re: It's scary but intriguing...
From: deatchef
To: Chef Neil
Date Posted: Tues, Mar 16, 1999 at 12:53:57 (PST)
Email Address: deatchef@hotmail.com

Message:
Neil that is a great idea! I just received the pkg. yesterday, and I noticed in the video that during the assessment Candy asked the client to chose her meals (6) after a price was already set. That client could have chosen 2 beef 2 veal 2 seafood dishes, or 4 pastas' & 2 soups. Obviously the former would take away from your profit. Your system seems more sound, how is it working?

Subject: Re: It's scary but intriguing...
From: Cleve
To: Mike
Date Posted: Mon, Mar 15, 1999 at 08:09:35 (PST)
Email Address: fcajunior@aol.com

Message:
I am also just starting out in Atlanta, so I can understand your uneasiness. I am from Texas and know the Lakeway area very well. I used to own property across the lake. You have several very good PCs in the Austin area who I am sure will help you. You will find the APCA bunch very helpfull and very willing to give you a boost when you get down. The best thing I can tell you is go for it. I too as many have left the corporate world for a far better life as a PC. Let me know if I can be of any help. Cleve

Subject: Ec /Pc?/ Terrapin!+++++
From: Deatchef
To: All
Date Posted: Thurs, Mar 11, 1999 at 14:39:38 (PST)
Email Address: deatchef@hotmail.com

Message:
INSPIRATION 1st off, I've been printing out forum archives at a friends house and reading them at my home(one of the un-fortunate computorless people is me)And I have to tell you It gives me butterflies to read these inspiring posts! Sharon (Girlchef), I get those chills up my back that one gets when they hear there favorite song, when I read your entries. I'm finally on Aug. 98 . Tonight I shall pop some corn grab an x-tra wide hilighter and snuggle up to some vintage pc inspiration!!! googally Oh! by the way, in reference to the Ec/Pc? subject, I'm here in N.J. looking for some tri-state area pc wannabees or afficionado's who want to play. I admire the closeness you west-coasters seem to have.I Would like to fill a peppermill with some of that flowery West coast lovel, and sprinkle it on all of N.Y.,N.J., and Connecticut. Where are you tri- state pc's let's have a meeting. ( I haven't even ordered the pkg. yet and listen to me!) I guess I'm just super exited. Again thanx to Candy, Sharon, and all for the inspiration!!! I'm almost there! john Googally

Subject: Regional PC Network Meeting
From: Chef Linda-Seattle
To: All
Date Posted: Thurs, Mar 11, 1999 at 13:09:19 (PST)
Email Address: lmg510@msn.com

Message:
If you live in the Pacific Northwest, please mark your calendar for Saturday, April 10th, for a Regional PC Network Meeting to exchange ideas, tips and advice, and get to know one another! We will have the meeting in Seattle, from 2:00 to 5:00 PM, and then have dinner. All personal chefs are invited, seasoned or not, from any pc association. Chef Neil is gathering people from the Portland area, and I will work from the Seattle area. Candy, can you come??? Please RSVP no later than Sunday, March 28. Email me: Chef Linda, lmg510@msn.com.

Subject: Re: Regional PC Network Meeting
From: Chef Marti
To: Chef Linda-Seattle
Date Posted: Fri, Mar 19, 1999 at 13:20:20 (PST)
Email Address: tbl42@aol.com

Message:
If you live in the Pacific Northwest, please mark your calendar for Saturday, April 10th, for a Regional PC Network Meeting to exchange ideas, tips and advice, and get to know one another! We will have the meeting in Seattle, from 2:00 to 5:00 PM, and then have dinner. All personal chefs are invited, seasoned or not, from any pc association. Chef Neil is gathering people from the Portland area, and I will work from the Seattle area. Candy, can you come??? Please RSVP no later than Sunday, March 28. Email me: Chef Linda, lmg510@msn.com.
---
Linda, I am very interested in getting involved in a regional meeting, unfortunately I won't be able to attend the April 10th meeting. Please keep me on a list for upcoming ones!

Subject: Re: Regional PC Network Meeting
From: Candy
To: Chef Linda-Seattle
Date Posted: Thurs, Mar 11, 1999 at 17:02:15 (PST)
Email Address: Chefcandy@personalchef.com

Message:
If you live in the Pacific Northwest, please mark your calendar for Saturday, April 10th, for a Regional PC Network Meeting to exchange ideas, tips and advice, and get to know one another! We will have the meeting in Seattle, from 2:00 to 5:00 PM, and then have dinner. All personal chefs are invited, seasoned or not, from any pc association. Chef Neil is gathering people from the Portland area, and I will work from the Seattle area. Candy, can you come??? Please RSVP no later than Sunday, March 28. Email me: Chef Linda, lmg510@msn.com.
---
Count me in - can't wait to see you guys again in Seattle! thanks so much for the invitation! Candy

Subject: Re: Regional PC Network Meeting
From: Debbie
To: Candy
Date Posted: Mon, Mar 15, 1999 at 13:58:57 (PST)
Email Address: Chf2go@aol.com

Message:
I am responding in behalf to the invitation to join the NW regional meeting. As president and representative of the USPCA Puget Sound Chapter of PC's, we thank you for your invitation but after talking with all of our members, we really feel we are too busy with life committments and our businesses to add another meeting. We already have regular networking meetings and feel that our group is successful in promoting our businesses. As most of us have other things taking up our time, family, Little League, sports etc... we are all stretched thin as many of you must be also. Personally, I am involved in a huge fund-raising Auction for the Woodinville Theatre Company on April 10th from 3 PM on. Again, thank you for the invitation. Debra Lane Chef to Go PCS http://members.aol.com/chf2go

Subject: Starting out one day a week
From: Cathi
To: All
Date Posted: Wed, Mar 10, 1999 at 17:01:55 (PST)
Email Address: cleanteeth@hotmail.com

Message:
Hi All! I'm interested in talking with PC's who started out cooking one day a week, while continuing to work thier regular job. Is this realistic? How long did it take you to recoop the initial investment? How long did it take before you needed to add on more cooking days? I've got to work until the PC business becomes at least a three day a week thing. What do you think? Thanks, Cathi

Subject: Re: Starting out one day a week
From: John
To: Cathi
Date Posted: Tues, Mar 16, 1999 at 15:03:05 (PST)
Email Address: mychef1@hotmail.com

Message:
Hi Cathi- Testing the waters sounds like a great idea. I am starting out pretty slowly,just doing some catering jobs. Within the next few weeks the new Yellow Pages with my listing and some print advertising will come into play. I play Mr.mom right now.Thank GOD my fiancee has a sense of humor!!! In a short time,hopefully,the PC gig will take off.Good luck.-John

Subject: Re: Starting out one day a week
From: Mary, Chef On The Go
To: Cathi
Date Posted: Mon, Mar 15, 1999 at 18:40:52 (PST)
Email Address: churillo@gnt.net

Message:
Cathi, I too have started out PC'ing while working. I am a registered nurse and actually work on my non cooking days. I have been doing the personal chef business for about 6 months now and I'm still nursing on the side. I actually have clients booked every Mon-Thurs, but am not drawing a paycheck yet. I'm hoping to quit nursing in a few months. My CPA is working with me and advising me on when I can quit and how much $ to take home. I actually have a partner, but I own 70% on the business and she owns 30%. Anyway, I have my budget worked out with my CPA. It's tough doing both jobs, but very rewarding being your own boss. Hang in there and it will all work out for you. Sincerely, Mary Please feel free to e-mail me anytime.

Subject: Re: Starting out one day a week
From: Steph
To: Cathi
Date Posted: Sun, Mar 14, 1999 at 21:27:05 (PST)
Email Address: stephani@execpc.com

Message:
Hi Cathi! I've been a PC since November '98. I'm writing to reccommend a book that might be helpful to you. It's called, 'How to Start Your Own Business on a Shoestring And Make Up to $500,000 A Year' ( Whew, what a long title!), by Tyler Hicks (That's his real name!). If you can't find in at the library or at a bookstore, email me & I'll give you the ordering info in the back of the book. - Steph

Subject: Re: Starting out one day a week
From: Sharon
To: Cathi
Date Posted: Fri, Mar 12, 1999 at 17:29:08 (PST)
Email Address: sharon@thewoodlands.net

Message:
Hi All! I'm interested in talking with PC's who started out cooking one day a week, while continuing to work thier regular job. Is this realistic? How long did it take you to recoop the initial investment? How long did it take before you needed to add on more cooking days? I've got to work until the PC business becomes at least a three day a week thing. What do you think? Thanks, Cathi
---
Hi Cathi: Remember this::::: We all start out with NO clients, so one a week is where we all start! I say; 'go for it'!!!!! Post haste... Happy Cookin' Sharon/TX

Subject: Re: Starting out one day a week
From: Chef Tracy
To: Cathi
Date Posted: Fri, Mar 12, 1999 at 08:01:41 (PST)
Email Address: edibles@mediaone.net

Message:
Cathi, I would love to talk to you about the fear of 'Will this career support me' question. I myself am starting out slowly due to the fact that I do not have any childcare options and after a recent banckruptcy, live paycheck to paycheck on my husbands income, which he works 60 hours a week to achieve. Believe in you strengths and your abilities. It CAN be done. I chose to work at the PC business on the days my husband is off which is 2. I am afraid that I will need to work at least 4 days a week to achieve the same income as he does for him to leave his job. In addition I worry about benifits as he has them through his job. On the plus side I have more faith in this business than fear, and due to this network I have the support of many who have the same fears and have overcome them, or are in the process of overcoming them. I suggest take the time you need to develope your business and marketing plan, the more you plan and research the more confidence you will gain and the fear will fade, until one day you will just do it. We are pioneers in this new industry and you are fortunate that you have come here to this forum because it has helped me so much, I believe it will help you too. Just be glad you know what you want to do, you are fortunate, so many people are unhappy but don't know what they want to do. You ideas are realistic because you are your own boss you set your own goals and deadlines, as far as initial investment, I have put mine in in spurts, a little here a little there. Just research before you spend, and sleep on big purchases, just to be sure. Use this forum and all the great people here will help you. so get out your cook books and start planning your menus. Live with Passion, Chef Tracy

Subject: Re: Starting out one day a week
From: Tish
To: Chef Tracy
Date Posted: Tues, Mar 16, 1999 at 22:29:46 (PST)
Email Address: h.a.correa@worldnet.att.net

Message:
Hi Cathi My story is a lot like Chef Tracy's. I have been out of work for more than a year and relying on my husbands income to make it paycheck to paycheck, I have 3 young children 2 in school and the youngest to start in august. For now I have been doing everything slowly as Chef tracy suggests taking the time to develope my business and marketing plan and hoping that I will have it done by the time my little one starts school. Chef Tracy has inspired me even more so now, I have been afraid these last couple of months to do any more than I already had and my next step is getting my name and business out on the market. When I first read about PC's in my local paper I knew this was for me! Thanks all for all your inspirational words. Tish

Subject: Re: Starting out one day a week
From: AngelChef
To: Cathi
Date Posted: Fri, Mar 12, 1999 at 07:31:47 (PST)
Email Address: aoc1@bellsouth.net

Message:
Hey Cathi, I'm a newbie (stared in January) but I'll share with you what I can. I left my 'real' job last July...wasn't forced to but got a new boss and we were like oil and vinegar, so it was just something I had to do. I am fortunate that I have a catering biz I'd been doing on the side for years. PCing for me has started off REALLY slow, but it's just a matter of letting people know I'm out here and educating them to the concept, as most people have no idea there's such a thing and what we can do for them. So, along that line, I'm in the final stages of putting together Press Kits for all the local media (papers, mags, tv/radio stations, etc.) and hopefully, some of them will pick it up and do a story. Based on what I've seen in the forums from others, this kind of publiciy is a real boost. I'm also finishing Presentation Kits introcuing my biz to the Realtor community, suggesting to them gift certificates for their really great clients...a few meals from a PC as they settle in their new home. Next, I will target OB/Peds offices and Heart docs. All of these are things you can be doing 'on the side' while still working. And although working on weekends is not my favorite thing (did that for 8 years in a hospital at the JOB), I'm really promoting dinner parties and that's going over well. If you have a weekday job, you could start there for now, since everyone, as far as I know, does their cheffing during the week. I'm also going to promote children's birthday theme parties (tea parties, cowboy parties, etc.). I get a lot of calls for that from my catering ad in yellow pages and haven't really gotten into that but am now seriously considering based on all the calls I get! It's been 3 mos. now and I only have 1 regular client. Right now, I'm cooking for them once a month (she plans on twice a month once the travelling with her job slows down....and boy will I be glad too!). She also has me come and restock perishables on the in-between weeks. She also hires me occasionally to do special things for some of her best clients (7-8). I did cookie baskets for Valentine's day...every little bit helps. I'm still booking catering jobs in the interim untill things pick up. I've done several dinner parties and one guy even called 2 days before Valentine's day (he say my catering ad in yellow pages) and hired me to come and surprise his finace with a real special v-day dinner. As for yellow pages, our new books are just getting out, and this year, I only did a one liner for my catering biz but decided to do a 1/2 inch ad for pcing that says in big bold letters PERSONAL CHEF SERVICES and gives my web address. The books have only been out less than a month and I've had 2 calls and 1 of them booked a dinner party. It's expensive but I found out from my catering ad, that's where most of my business comes from. I'm anxious to see what happens this year with the new ad. I think alot of PCs continue to work their jobs while building their client base. I'm registered with a couple of temp. agencies so I can have the flexibility to work around any PC jobs I book. I don't know why there has been such a little response to your posting...it's real unusual! Guess everyone's busy trying to get business. As for recouping initial investment, I did that in a couple of cooking days. That's one of the best things about this biz...low start-up costs. I did decide to join APCA and that was the best investment...so much of the 'legwork' already done so I could concentrate on the other stuff. As for other expenses, I do my own brochures, cards, menus, etc. on my computer which saves a TON. Other than that, I've always been a gadget collector and had most everything I needed for my travelling tool box already. Just pick up the extras along the way as I need them. Just go for it girl...Get some printed materials together and start giving them to any potential clients...you never know when somebody's gonna call. Just jump in and see what happens. And if you decide down the road it's not for you, you really haven't lost a big investment. If you'll get in touch, I'll answer any other questions as best I can. 919-404-0499 Wendy AngelChef

Subject: pc Partner... N.J.
From: Deatchef
To: All
Date Posted: Tues, Mar 09, 1999 at 15:52:48 (PST)
Email Address: deatcher@ibm.net

Message:
I am googally eyed from several weeks of APCA forum, archives, market researching,small business text, logos, advertising info etc... I have finally made my decision to go for it! Just to be able to get into the member forum and chat with all of you interesting professionals will be worth the minimal membership fee!!! I am considering Privatel chef position in N.Y.C. for the summer, just to act as a financial life preserver for when I jump in with both feet. I'de like to get started by september. It would be great if any one would be interested in a team venture. Obviously east coast/ Tri- State area, preferably Monmouth or Ocean county area of N.J. Joseph Bianci, get back to me. We could be the next Dynamic Gothem City Birds!!! Candy , your energy is soooo delicious, thanx for the insightful conversations . I will be a hatchling in the great APCA's nest within the week! Thank you for not being pushy like that other so- called professional service. That's confidence for ya!!!! You got me babe.+++++++

Subject: Re: pc Partner... N.J.
From: AngelChef
To: Deatchef
Date Posted: Wed, Mar 10, 1999 at 14:37:54 (PST)
Email Address: aoc1@bellsouth.net

Message:
Gogally... To answer your questions, I'm still 'in the beginning'! I had an old catering client waiting for me to get thru the busy holiday season so I could start cheffing for her. Right now, I'm doing once a month but after her work travelling slows down, she wants me at least twice a month. She's also hired me to do a new year's Eve Murder Mystery at her vacation home down east (not on but near the coast). Then she wants me to do a New Year's Day Tea as well at the same place. I may just spend my NY there...she says she'll make it 'worth my while' :) and always does! I'm working with a company in Australia that's creating a personalized 1920's speakeasy/cigar/martini bar/coastal theme just for her party. Doing some gift certificates and dinner parties too. I'm using this slow time to get my marketing plan underway. The A listing is one of the best things I've done. My catering biz, Angels On Call, gets lots of calls from yellow pages. I always ask people 'how did you hear about me' and it's amazing how many say they looked in the yellow pages and started with 'A'. Another comment I hear alot is that people call me first because they think my prices will be better since I don't spend alot of $$ on big ads...It's (AOC) is a one liner, but this year I did 1/2' too so I could put PERSONAL CHEF in big letters with my web address to catch people's eye. I've had 2 calls and one booking and the books just started coming out a couple of weeks ago. Our book doesn't have a PC category. There are other PCs around here but there are only 2 of us with PC listings and the other one is a 1/4 page color ad...I think they're into HMRs. If you can, do keep your job in the interim, for peach of mind! I'm continuing to cater so I can 'pay the bills' till the PCing takes off. It's just a matter of time and the biggest thing is educating the public and letting them know we're out here! Hope this helps... Wendy http://www.angelsoncall.com/ Check out my site...I've done MAJOR changes and my computer man is working on getting the new stuff loaded this week and next. My new picture is there (click on Personal Chef). Check back soon for the new stuff! I had some professional pics done so I'd have some really great ones for my press kits...I did a trade-out with the photographer!

Subject: Re: pc Partner... N.J.
From: deatchef
To: AngelChef
Date Posted: Thurs, Mar 11, 1999 at 15:03:13 (PST)
Email Address: deatchef@hotmail.com

Message:
sharon, your web site is excellent! Soounds like you have some interesting events ahead. About the yellow pages; do you think it would work for just a personal chef ad, or what? Also I do have alot of my own tools of the trade such as knives, mandoline, zesters etc.. What are the most practical things to start off with? Will the apci pkg. have that info? Whats a press-kit? googally+++++

Subject: Re: pc Partner... N.J.
From: John
To: Deatchef
Date Posted: Wed, Mar 10, 1999 at 11:57:58 (PST)
Email Address: mychef1@hotmail.com

Message:
Uh oh ! Two John's.Who could have guessed ? Well, welcome and your making a great choice.Unbelievable support from this dynamic group.Good luck.- John

Subject: Re: pc Partner... N.J.
From: girlchef
To: Deatchef
Date Posted: Wed, Mar 10, 1999 at 04:44:50 (PST)
Email Address: sharon@paonline.com

Message:
I'm just over here in Lancaster, PA. Not all that far from you when you think about it. Let me know if I can give you a hand with anything. Welcome aboard! You made the right choice. We are the people with the right stuff! Cook on! Sharon

Subject: Re: pc Partner... N.J.
From: john
To: girlchef
Date Posted: Wed, Mar 10, 1999 at 10:27:33 (PST)
Email Address: deatchef@hotmail.com

Message:
Thank's for the welcome Sharon! I'm sure I'll be full of questions when the ball gets rollin' John

Subject: Re: pc Partner... N.J.
From: AngelChef
To: Deatchef
Date Posted: Tues, Mar 09, 1999 at 18:42:15 (PST)
Email Address: aoc1@bellsouth.net

Message:
Welcome to the nest Googally!! We'll look forward to chatting with you in the members forum. I'm a 'young chick' in the coop myself (started PCing first of the year but long time caterer) but will be happy to help you if I can! Best wishes with your new venture! wendy

Subject: Re: pc Partner... N.J.
From: Deatchef
To: AngelChef
Date Posted: Wed, Mar 10, 1999 at 12:39:26 (PST)
Email Address: deatchef@hotmail.com

Message:
Welcome to the nest Googally!! We'll look forward to chatting with you in the members forum. I'm a 'young chick' in the coop myself (started PCing first of the year but long time caterer) but will be happy to help you if I can! Best wishes with your new venture! wendy
---
Hi Wendy.Thanks for the welcome. Sorry about the empty 'John Posts' (to everyone). I'm Just getting the hang of this computer/chat stuff. I just spent about 15 or so minutes replying to your Post and lost all of the print. It was only about 2 paragraphs long, but I guess I've spent about .00009% of my time in front of keyboard as opposed to 68.9% in front of a burner. (I'm sure many chefs can relate) Anyway Hi! I believe you have created a nickname for me. Definately catchy!!! How did things go for you in the beginning? Your February post was great 'love is in the air'. I got a lot of inspiration from you & many other PCs just from viewing the open forum & archive Posts. How is the 'A' listing working out for you -I was considering that, but didn't think it was a good idea, because who would really look for a PC in the Yellow Pages? There are none in there- at least in Monmouth County Directory. Then again-the ad would stick out like a soar thumb because of just that. Please let me know your thoughts. And if you are getting enough responses to be worth the cost. I sooooo look forward to being involved in the members forum. ' Can't hardly wait' to get the APCA Package. I will most likly review it, continue working till october/september, stay in touch w/all of you, then dive in by the end of the year (holiday time). I'm thinking of teaming up with the right person or maybe starting off alone, then getting help when it becomes larger. What do you think? Anxiously yours, Googally........

Subject: Re: pc Partner... N.J.
From: deatchef
To: AngelChef
Date Posted: Wed, Mar 10, 1999 at 11:44:14 (PST)
Email Address: deatchef@hotmail.com

Message:
Welcome to the nest Googally!! We'll look forward to chatting with you in the members forum. I'm a 'young chick' in the coop myself (started PCing first of the year but long time caterer) but will be happy to help you if I can! Best wishes with your new venture! wendy
---
Technical difficulties....

Subject: Re: pc Partner... N.J.
From: John
To: AngelChef
Date Posted: Wed, Mar 10, 1999 at 11:19:49 (PST)
Email Address: deatchef@hotmail.com

Message:
Welcome to the nest Googally!! We'll look forward to chatting with you in the members forum. I'm a 'young chick' in the coop myself (started PCing first of the year but long time caterer) but will be happy to help you if I can! Best wishes with your new venture! wendy
---
Hi Wendy, let me just see if this works. Ijust wrote all this stuff and tried to post it and it's not showingup here.Let's see....

Subject: Re: pc Partner... N.J.
From: John
To: John
Date Posted: Wed, Mar 10, 1999 at 11:27:14 (PST)
Email Address: deatchef@hotmail.com

Message:
Hi Wendy! Thanks for your welcome. This is a test if I can get Reply to work.

Subject: Re: pc Partner... N.J.
From: john
To: AngelChef
Date Posted: Wed, Mar 10, 1999 at 10:58:03 (PST)
Email Address: deatchef@hotmail.com

Message:

Subject: Re: pc Partner... N.J.
From: John
To: john
Date Posted: Wed, Mar 10, 1999 at 11:34:36 (PST)
Email Address: Deatchef@hotmail.com

Message:
Hi Wendy. I am having troubles with replying.

Subject: Pc or Not PC
From: Mark
To: All
Date Posted: Wed, Mar 03, 1999 at 21:43:59 (PST)
Email Address: kemosabee2@hotmail.com

Message:
Pondering on getting into the bus, how much is the insurance and other costs. Alao how come the huge difference in the 2 assocition prices, how long from sign up would you say it takes before you can accept a client any help would be appreciated. Thanks Mark

Subject: Re: Pc or Not PC
From: Candy
To: Mark
Date Posted: Thurs, Mar 04, 1999 at 08:14:21 (PST)
Email Address: Chefcandy@personalchef.coom

Message:
Pondering on getting into the bus, how much is the insurance and other costs. Alao how come the huge difference in the 2 assocition prices, how long from sign up would you say it takes before you can accept a client any help would be appreciated. Thanks Mark
---
Hello, Mark. Thanks for your interest in the industry - for many of us it a lifetime 'career of choice', and we welcome your inquiry. Insurance 'and other costs' covers a lot of gound, but as far as insurance is concerned, both National Associations offer industry standard General Liability coverage at association discounted rates. The coverage was developed for both groups by a National Broker in Massachusetts. With regard to your question about the difference between the 2 associations, I suggest you go to each association's website, talk to both groups, check references, read the Open Forum Archives since there seems to be an ongoing discussion of this topic, and then make your own decision. Both programs are excellent, and both are designed to be 'road maps' for your use in setting up a successful personal chef business. There should be no time constraints on 'accepting a client' ,since many people who purchase these programs are already cooking for clients - they just didn't know what to call themselves or how to formally structure their businesses - now they do. Whatever you decide with regard to joining this wonderful industry, Mark - we wish you the best. If you have any more questions, please feel free to give us a call at APCI. Our number is 800 644-8389, or contact the other national association at www.uspca.com.

Subject: Need help locating a Personal Chef?
From: girlchef
To: All
Date Posted: Mon, Mar 01, 1999 at 07:03:33 (PST)
Email Address: sharon@paonline.com

Message:
Announcing the creation of the Personal Chef Ring at Bomis.com Cut and paste the following url to find a Personal Chef in your area. http://my.bomis.com/rings/personalchef/ Right now it is a partial list. Bookmark the site for future reference. Sharon Kiyote Cowboy Cookery & Personal Chef Services

Subject: What to do with the kid?
From: Ginger Perkins
To: All
Date Posted: Thurs, Feb 25, 1999 at 10:33:55 (PST)
Email Address: perkins@ecentral.com

Message:
I have researched the archives looking for answers to what PC's with children are doing with their kids while they cook. I haven't found any inspiring responses there. I have one 4 month old little boy and I am currently a stay at home mom. I am researching the PC profession to see if it would work for me but I am concerned about the profit margin being eaten up if I have to put my son in daycare. Has anyone had luck with bringing their child with them when they cook for a client. What are the legal ramifications of doing this? Potential new peer, Ginger

Subject: Re: What to do with the kid?
From: Teresa Mau
To: Ginger Perkins
Date Posted: Fri, Mar 19, 1999 at 14:08:38 (PST)
Email Address: jmau@bigfoot.com

Message:
This is the firtst time I've posted a message anywhere, ever. But since this is a problem I have had to confront to even be able to consider this venture, I wanted to share something that will work for our family. I have three children (8y, 4y, & 2y). The oldest I homeschool. Daycare costs had me stumped. I had no idea how I would be able to make any money after I paid that. Then I remembered a friend who was homeschooling a teenager (16y). I called her and asked if she would allow her daughter to come and watch my children only on the days that I schedule clients. Her daughter will still have time to work on her projects (in between naps and at home) and she has agreed to help my son with his workbooks until I get home at which time he and I will finish school Anyway my advice is to ask around ( esp at churches) for home taught teenagers they will available at the times you need them and possibly less than many daycares. P.S. Thank you for letting me take part in your forum , I'm still researching this profession and I am very excited by what I see.

Subject: Re: What to do with the kid?
From: Linda - Dinner's On!
To: Ginger Perkins
Date Posted: Thurs, Feb 25, 1999 at 15:08:28 (PST)
Email Address: Dinnerson@aol.com

Message:
I have researched the archives looking for answers to what PC's with children are doing with their kids while they cook. I haven't found any inspiring responses there. I have one 4 month old little boy and I am currently a stay at home mom. I am researching the PC profession to see if it would work for me but I am concerned about the profit margin being eaten up if I have to put my son in daycare. Has anyone had luck with bringing their child with them when they cook for a client. What are the legal ramifications of doing this? Potential new peer, Ginger
---
Hi Ginger! I've been PCing for 2 years now, since my youngest was barely one....I now have 9, 5 & 3 year olds...I have never brought one with me simply because it's no the best use of my time. Besides my love of cooking, being a SAHM was a big part of my decision to do this. My older 2 are in school while I cook two mornings per week, and my youngest goes to a home-daycare. I pay on an hourly basis, and she only watches children on a part time basis. It's perfect, and I beleive a happy mom is a BETTER mom! If you'd like to e-mail me for more specifics, feel free. BTW, I market towards families because of my obvious experience...you might want to consider the same! Linda Dinner's On!

Subject: Re: What to do with the kid?
From: girlchef
To: Ginger Perkins
Date Posted: Thurs, Feb 25, 1999 at 12:37:48 (PST)
Email Address: sharon@paonline.com

Message:
My kids are both waaayyy out of diapers, but if they were just a couple of months old, I'd take them. But I like the idea of bartering cooking services with someone else. Makes sense. With regard to the legal ramifications, what could they be? You are guilty of cooking with child? The first step is to ask the client what they might think about it. Sharon

Subject: Re: What to do with the kid?
From: Ragan
To: Ginger Perkins
Date Posted: Thurs, Feb 25, 1999 at 11:07:46 (PST)
Email Address: yourchef@zebra.net

Message:
Ginger- Do you have a support network of family/friends who would be willing to watch your child during your cheffing hours? Is there any way you can work something like this out? You could even consider bartering/trading chef service for babysitting services with a trusted friend...just some ideas I've been mulling around myself...so far, I've been lucky enough to have a supportive husband who takes over in the p.m. and on weekends...

Subject: Re: What to do with the kid?
From: pam
To: Ginger Perkins
Date Posted: Thurs, Feb 25, 1999 at 10:58:56 (PST)
Email Address: Pam44444@aol.com

Message:
Ginger, As a mother of three I personally wouldn't consider taking a child with me. I'd never get anything done trying to care for a child. My best suggestions for the daycare issue would be to try and find another stay at home mom that would trade childcare time or PC service for daycare. Or look into Mother's day out at local churchs. Most of those programs are one day a week and only charge $10-20/day. This might help until you get up and running with steady clients and can afford daycare. Just a couple of thoughts.

Subject: USPC Stand up and be counted
From: Gary Thompson
To: All
Date Posted: Wed, Feb 24, 1999 at 18:56:17 (PST)
Email Address: goodfood1@home.com

Message:
OK ok .. All you USPC chefs stop by and say hello. I can contact any of the APCI chefs directly by email. I can ask a question and probably get lots of replies. How can I contact a USPC member? Is it a secret society? Is there a special handshake? Come on in from out of the cold. Its a big world out there. Lots of people to feed and be cooked for. It's a pity a certain someone has to lurk here under phony names. Come on all you USPC members come and introduce yourself. Maybe we're not on the same team but we play the same game... Let's make it a good game. Let's get Cookin' Gary ,,

Subject: Re: USPCA Stand up and be counted
From: Debra Lane
To: Gary Thompson
Date Posted: Mon, Mar 15, 1999 at 15:22:16 (PST)
Email Address: Chf2go@aol.com

Message:
OK ok .. All you USPC chefs stop by and say hello. I can contact any of the APCI chefs directly by email. I can ask a question and probably get lots of replies. How can I contact a USPC member? Is it a secret society? Is there a special handshake? Come on in from out of the cold. Its a big world out there. Lots of people to feed and be cooked for. It's a pity a certain someone has to lurk here under phony names. Come on all you USPC members come and introduce yourself. Maybe we're not on the same team but we play the same game... Let's make it a good game. Let's get Cookin' Gary ,,
---
Hi Gary, I am a USPCA member and occasionally venture over here to see if good ideas are being generated in the business of personal cheffing. I posted today a thank you for the invitation of forming a NW chef chapter. We already have one up and going for a year now and feel it is enough without adding to our busy schedules with more meetings. I hate to disappoint you, there is no secret handshake, secret names or anything else. We are just personal chefs interested in all things cooking! We network to gain interest in our industry and share business advice and we have the same concerns as you do. We are not Soviet spies or the enemy. We are chefs like you are and no, we have not planted any microchips in your brain as you read this! :0 I always leave my correct and full e-mail address if I ever post here and feel free to contact me if you have any questions about our 'secret society and undercover cooking agenda' Debbie

Subject: Re: USPCA Stand up and be counted
From: Mimi
To: Debra Lane
Date Posted: Sun, Mar 21, 1999 at 09:10:14 (PST)
Email Address: Kellogg@SouthernCT.edu

Message:
OK ok .. All you USPC chefs stop by and say hello. I can contact any of the APCI chefs directly by email. I can ask a question and probably get lots of replies. How can I contact a USPC member? Is it a secret society? Is there a special handshake? Come on in from out of the cold. Its a big world out there. Lots of people to feed and be cooked for. It's a pity a certain someone has to lurk here under phony names. Come on all you USPC members come and introduce yourself. Maybe we're not on the same team but we play the same game... Let's make it a good game. Let's get Cookin' Gary ,,
---
Hi Gary, I am a USPCA member and occasionally venture over here to see if good ideas are being generated in the business of personal cheffing. I posted today a thank you for the invitation of forming a NW chef chapter. We already have one up and going for a year now and feel it is enough without adding to our busy schedules with more meetings. I hate to disappoint you, there is no secret handshake, secret names or anything else. We are just personal chefs interested in all things cooking! We network to gain interest in our industry and share business advice and we have the same concerns as you do. We are not Soviet spies or the enemy. We are chefs like you are and no, we have not planted any microchips in your brain as you read this! :0 I always leave my correct and full e-mail address if I ever post here and feel free to contact me if you have any questions about our 'secret society and undercover cooking agenda' Debbie
---
Debra Read your post in the ASPCA forum and was wondering if you checked into APCA before you joined USPCA? We responded to an add in a cooking magazine and got the info on USPCA and it all looks great. Then, we got on-line and did some looking around and found out about APCA. They both seem to be very much alike. Is there anything you can tell us, or point us in the right direction, before we invest our $ in one or the other? thanks Mimi Kellogg

Subject: Re: USPCA Stand up and be counted
From: Cleve
To: Mimi
Date Posted: Sun, Mar 21, 1999 at 10:25:40 (PST)
Email Address: fcajunior@aol.com

Message:
Dear Mimi, I too first responded to an ad in Eating Well to the USPCA. I was impressed with what I read of their material. I also searched the net for more info. I called both organizations and compared what was said and how they acted. I then read the archives of the Open Forum. The USPCA doesn't have an open forum to read nor would they get me in touch with any of their members. I called Candy and was able to talk to three APCA members here in Atlanta. I decided and went with the group that most interested me. The best thing I can say is do your own research and make your own decision. Good Luck Cleve

Subject: Re: USPCA Stand up and be counted
From: Wendy Warman
To: Cleve
Date Posted: Sun, Mar 28, 1999 at 00:26:50 (PST)
Email Address: Moosing@msn.com

Message:
Dear Mimi: I am a member of the USPCA and have been a personal chef for 2 years. I had e-mail conversations with folks from both associations and found them extremely helpful. It was just a personal decision to connect with USPCA, though I'm sure the infomation and connections with APCA is excellent too. The main issue is not where you buy your materials, but your commitment to starting your own business, resources and talents to do so. You will find great support in either assoication, but the bottem line is you! Good Luck Wendy Warman @ Memorable Meals

Subject: 'Summit-chanted' Weekend...
From: Candy Wallace
To: All
Date Posted: Tues, Feb 23, 1999 at 17:35:49 (PST)
Email Address: ChefCandy@personalchef.com

Message:
What a great weekend for all of us at the 'Four Corner's PersonalChef Summit' in San Diego this past weekend. Everyone came ready to learn, ready to share, and ready to enjoy one another - it was an honor and a pleasure to have the opportunity to spend time with all of you. The Seminar was great for the new folks, the Roundtable discussion groups were powerful, and the demos and Sunday discussion groups were outstanding! I loved that there were chefs in attendance from BOTH national organizations, and the overwhelming camaraderie confirmed my feelings that it doesn't matter where you buy your traning manual - once you are a working Personal Chef you should network, share your strengths and grow our industry professionally and responsibly. After all, this is our 'Career of Choice', and we are in it for the long run. Congratulations to all of you, and watch the website for photos! Cook On With Passion! Candy

Subject: Re: 'Summit-chanted' Weekend...
From: Linda/TexasNext
To: Candy Wallace
Date Posted: Sun, Feb 28, 1999 at 15:45:55 (PST)
Email Address: puebla@jps.net

Message:
What a great weekend for all of us at the 'Four Corner's PersonalChef Summit' in San Diego this past weekend. Everyone came ready to learn, ready to share, and ready to enjoy one another - it was an honor and a pleasure to have the opportunity to spend time with all of you. The Seminar was great for the new folks, the Roundtable discussion groups were powerful, and the demos and Sunday discussion groups were outstanding! I loved that there were chefs in attendance from BOTH national organizations, and the overwhelming camaraderie confirmed my feelings that it doesn't matter where you buy your traning manual - once you are a working Personal Chef you should network, share your strengths and grow our industry professionally and responsibly. After all, this is our 'Career of Choice', and we are in it for the long run. Congratulations to all of you, and watch the website for photos! Cook On With Passion! Candy
---
Candy, Did I read correctly? There were chefs at the summit from BOTH organizations? How cool. I was just telling a friend that I was sure that all personal chefs would just love to promote their profession and create harmony. Did I read right? If I did, then,excellent.

Subject: The Difference is Clear
From: IBDChef
To: All
Date Posted: Tues, Feb 23, 1999 at 17:27:39 (PST)
Email Address: MsLatte@hotmail.com

Message:
As one who has been there done that and got the t-shirt.....I personally have seen the light and the difference between the two PC organizations is now VERY clear. The APCA is not about being the biggest organization in the world but with genuinely nurturing our spirits as well as our abilities. Integrity and caring - what a wonderful concept.

Subject: Starting my PC Business
From: Ginger
To: All
Date Posted: Sun, Feb 21, 1999 at 17:16:51 (PST)
Email Address: lfp@swbell.net

Message:
I am considering a career as a Personal Chef, and I live in the Ft. Worth, TX area. I am a little apprehensive about job security and the client potential in my area. Any suggestions on how to establish a client base? Approximately how long does it take to develop a strong business if I work full time at it? Any other comments or suggestions are welcome. Thanks!

Subject: Re: Starting my PC Business
From: Chef Tony
To: Ginger
Date Posted: Mon, Feb 22, 1999 at 03:36:50 (PST)
Email Address: FourrStar@aol.com

Message:
I am considering a career as a Personal Chef, and I live in the Ft. Worth, TX area. I am a little apprehensive about job security and the client potential in my area. Any suggestions on how to establish a client base? Approximately how long does it take to develop a strong business if I work full time at it? Any other comments or suggestions are welcome. Thanks!
---
Ginger, I think there are a lot of factors to building a strong client base. Agressive marketing is one, Can you market yourself agressively? The income level of the geographic location that you are considering. Also, you get out of it what you can put into it. Job security is a factor that I understand very well. I do this full time and it is hard to build a solid client base. Everyone LIKES the service but NOONE wants to pay for it. You have to price yourself so that you make money. When you charge nothing for your service you get nothing for your service. Try to get people to notice you. Send out press releases to local newspapers, Although I must admit I have been doing this and have yet to get them interested in what I do. IT TAKES TIME is the one thing I can tell you! plan on spending time building your service. People will not flock to you no matter what anyone tells you. It's just like any other business, You start small and grow. It can be difficult financially at first too. But the benefits, at least for me outweigh the negatives in terms of working for ME! I am willing to take less NOW to get MORE later. By LESS I mean LESS in terms of client volume, not MONEY! I never drop my price for the sake of a client. I negotiate but only as far as I can still make money! Good luck with your decision. Chef Tony

Subject: Re: Starting my PC Business
From: Ginger
To: Chef Tony
Date Posted: Tues, Feb 23, 1999 at 19:10:16 (PST)
Email Address: lfp@swbell.net

Message:
Chef Tony, Thank you for your reply. You were very helpful. You said that everyone 'likes the service, but noone wants to pay for it'. That has been the response I have gotten from many of the people I have told about it. The one thing I do have is time, and I am willing to devote all of the time it takes. Thank You for your advice, and Good Luck in yor business as well. Thank You, Ginger

Subject: Re: Starting my PC Business
From: colleen
To: Chef Tony
Date Posted: Mon, Feb 22, 1999 at 10:23:38 (PST)
Email Address: cvanover@lemark.com

Message:
Tony, I really appreciated reading your honest and encouraging reply to Ginger's question. I think you are right on it. I think the biggest fear any of us have is 'Will the clients be there next month or next year?' Most people I have talked with think it is a GREAT idea and wish they could afford it, but honestly most will not. I am just getting started and I still work full time because of that fear. I am trying to ease into it. I live in a rural area in Central/Eastern KY. For most of my clients, I am resigned to the fact that I will need to commute to Lexington, which is about 40 miles away. I have seperate pricing for local clients and those nearby to cover cost of the commute. I currently work in Lexington so commuting is nothing new to me. I would think Ft. Worth would be a great town for this business. To follow up with what Tony wrote about marketing: The Guerilla Marketing books are very helpful and they have a website. Also, talk with your local SCORE for ideas on getting clients. My local rep stressed that I should try not to spend money up front with advertising. I have taken flyers to daycares, hospitals, grocery stores, offices, etc. These are things that I have been able to work into my 50 hour work week. I am scheduled to talk with the ladies of my church about freezing meals in general as a way to help them with their own meal times - I plan to talk my business up as well. I want to try to fit the first cooking dates into my current work schedule too, until I feel more confident about leaving. It is amazing how good it feels to acheive the little that I have towards starting this business. I am just getting started, but would be happy to share more ideas with you. Good luck in the decision! Colleen

Subject: Re: Starting my PC Business
From: Ginger
To: colleen
Date Posted: Tues, Feb 23, 1999 at 19:02:53 (PST)
Email Address: lfp@swbell.net

Message:
Colleen, I want to thank you for your reply. I thought I was the only person who has fears about starting my business. I am a full time mother of two children under 3 years of age, and my income will be very important to our survival. I am worried that I won't be able to bring in enough clients to help support my girls, and if I am a success, I am worried about how long the success will last. I am pretty confident in my abilities as a cook, and I am positive about my desire to make it as a Personal Chef, but confidence and desire might not be enough to succeede. Do you have any tips on how to get started? Are you registered with APCI, and is this the best way to get started? I would really appreciate any information or advice you could give me. Thanks, Ginger

Subject: Re: Starting my PC Business
From: Ginger
To: colleen
Date Posted: Tues, Feb 23, 1999 at 19:12:08 (PST)
Email Address: lfp@swbell.net

Message:

Subject: Relocation Expence
From: Tony
To: All
Date Posted: Wed, Feb 17, 1999 at 19:07:17 (PST)
Email Address: 1039@nethawk.com

Message:
What type of relocation expences can a expect an employer to pick up. What is the norm. Any information welcome. Thank-you.

Subject: Re: Relocation Expence
From: Chef Tony
To: Tony
Date Posted: Thurs, Feb 18, 1999 at 06:45:02 (PST)
Email Address: FourrStar@aol.com

Message:
What type of relocation expences can a expect an employer to pick up. What is the norm. Any information welcome. Thank-you.
---
I don't know what you are asking? Personal Chef's don't usually have relocation expenses. Now if you have been hired as a 'Private Chef' then that's a different story. And I would be unfamiliar with any costs or relocating responsibilities by either party. Sorry. Chef Tony

Subject: Re: Relocation Expence
From: kw
To: Tony
Date Posted: Thurs, Feb 18, 1999 at 06:30:54 (PST)
Email Address: personlchf@aol.com

Message:
100%. Why would'nt your 'boss' want to pay for your moveing expenses??? Personal chefs do not face this challange.

Subject: Re: Relocation Expense
From: Sharon @ Neno's
To: Tony
Date Posted: Wed, Feb 17, 1999 at 19:54:55 (PST)
Email Address: worster@gateway.net

Message:
Hi Tony: My husband and I recently relocated from KY to TX & his new company paid for EVERYTHING plus. We weren't out a penny. You must have one hell of a rich client OR you are the best chef on the planet!! Happy Cookin' Sharon/Neno's/TX

Subject: Re: Relocation Expence
From: John
To: Tony
Date Posted: Wed, Feb 17, 1999 at 19:41:47 (PST)
Email Address: mychef1@hotmail .com

Message:
Tony- Are you thinking about a Private Chef Service as opposed to a Personal Chef Service. I don't think Personal Chef's usually run into relocation expenses. Good luck. John

Subject: Start up questions?
From: Michelle
To: All
Date Posted: Wed, Feb 17, 1999 at 10:48:03 (PST)
Email Address: CHEFMKO@AOL.COM

Message:
I'm considering starting a personal chef service and am wondering.... 1.) What type of schedule is typical? (i.e. are most pc's cooking for thier clients weekday afternoons or weeknights or weekends?) 2.) How long would you typically spend at a clients house? 3.) Other than any association fees or start-up manuals,what are the typical start up costs? 4.) On average, how long will it take to build a cliental? 5.) What is the earning potential for PC's? I'd appreciate whatever information can be offered. Also if anyone has any helpful advise,tips, etc... I would appreciate all.

Subject: Re: Start up questions?
From: Another Sharon @ Neno's in TX
To: Michelle
Date Posted: Wed, Feb 17, 1999 at 19:46:43 (PST)
Email Address: worster@gateway.net

Message:
Hi Michelle: I'd like to give you a personal reference for the APCA, which I am a proud member of. I have, in the last month, started my own PC business with wonderful results, mainly because of my affiliation with Candy Wallace and the APCA. I followed her manual exactly from writing my business plan to pricing. When I found myself in a bind for ANY reason, the answer was only a phone call away. Just the other day I had to call about pricing when I was on the way out the door, had my answer in minutes, & was out the door to sign that client. Just this week I found myself looking for a recipe for another client that I couldn't find anywhere & yesterday it was in my mailbox. I've learned a lot from the members only forum where I've made new friends that are knowledgeable, friendly, but most of all supportive. Like girlchef said, you set your own hours & work for yourself. You can turn it into anything you want it to be. It is perfect for me & I call my husband everyday on the way home (usually around noon) to tell him how much I love my job. I haven't said THAT in 16 years as a nurse, fighting HMO's, well you get the picture. If you would like to contact me, I'll help you anyway I can. and GOOD LUCK!! Happy Cookin' Sharon/Neno's/TX

Subject: Re: Start up questions?
From: girlchef
To: Michelle
Date Posted: Wed, Feb 17, 1999 at 13:28:27 (PST)
Email Address: sharon@paonline.com

Message:
Hi. Glad you asked your questions. Personal chefs get to set their own schedules, so you can cook when you want to. A typical cooking day is about 4 - 6 hours. Start up costs are minimal. Building a clientel depends on the personal chef. The earning potential is great! The best advice I can give you is to read this forum thoroughly and you will find most of your questions have already been answered by those who have gone before you. :-) Sharon.......packing for San Diego! The Summit rules!

Subject: Valid Email Addresses
From: Webmaster
To: All
Date Posted: Tues, Feb 16, 1999 at 14:00:13 (PST)
Email Address: webmaster@personalchef.com

Message:
Several recent posting have been without the required valid email addresses. We are deleting these messages per the above listed 'ground rules'. Those who have had deleted postings may repost with a valid email address.

Subject: Love Is In The Air!!!
From: AngelChef
To: All
Date Posted: Sat, Feb 13, 1999 at 18:15:18 (PST)
Email Address: aoc1@bellsouth.net

Message:
I just LOVE this un-job! Just got in from doing a V-Day dinner. Just wanted to share the comment my client made...'I called you just for the pure convenience of eating at home and not having to go out. I didn't know the food would be 10 times better too!' I stayed until main course was underway and I have the 'big head' from all their delicious comments. And icing on the cake, they're getting married and want me to plan/cater that too! Can't hardly beat the good old yellow pages. This client picked me randomly (the 'A' listing really helps) from the yellow pages (catering listing) to see if I would do a dinner for him...Boy did he pick the right number to call! Hope y'all have a Happee V-Day too! wendy

Subject: Re: Love Is In The Air!!!
From: ChefBeck
To: AngelChef
Date Posted: Fri, Feb 26, 1999 at 21:31:46 (PST)
Email Address: mrmp@willinet.net

Message:
I just LOVE this un-job! Just got in from doing a V-Day dinner. Just wanted to share the comment my client made...'I called you just for the pure convenience of eating at home and not having to go out. I didn't know the food would be 10 times better too!' I stayed until main course was underway and I have the 'big head' from all their delicious comments. And icing on the cake, they're getting married and want me to plan/cater that too! Can't hardly beat the good old yellow pages. This client picked me randomly (the 'A' listing really helps) from the yellow pages (catering listing) to see if I would do a dinner for him...Boy did he pick the right number to call! Hope y'all have a Happee V-Day too! wendy
---
I want to do this! I have experience in the food service industry. I am currently consulting (not in the food service industry) and think I can apply my skills. I dream of doing this every day. Your message inspires me, tells me I can be fullfilled. However, I wonder if I can support myself. I can't see being a PC part-time as far as building a client base. One of the most important things in the service industry is responsiveness. So, do my business plan, research my market, get my recipes together, list myself in the Yellow Pages and GO? SCARY! Thanks for the support.

Subject: Re: Love Is In The Air!!!
From: John
To: AngelChef
Date Posted: Sat, Feb 13, 1999 at 20:51:46 (PST)
Email Address: mychef1@hotmail.com

Message:
Congrats Wendy- Isn't it the best.Knowing people are happy all because you made them a scumpdeliyicious,romantic meal. What a way to make a living , huh ? Good luck-John

Subject: Re: Love Is In The Air!!!
From: RG
To: AngelChef
Date Posted: Sat, Feb 13, 1999 at 20:31:50 (PST)
Email Address: RGsKitchen@AOL.com

Message:
Sounds great-ride that high! Wishing you more great things to come. Rhonda

Subject: The Summit Agenda for your viewing
From: girlchef
To: All
Date Posted: Sat, Feb 13, 1999 at 17:12:09 (PST)
Email Address: sharon@paonline.com

Message:
If you aren't coming, at least you will know what we will be doing! There is still time to register! http://www.freeyellow.com/members/kiyote/san_diego.html Sharon

Subject: Attorney will work for food!
From: Linda
To: All
Date Posted: Fri, Feb 12, 1999 at 17:50:35 (PST)
Email Address: mardilaw@aol.com

Message:
Just kidding - but not really. I'd love to learn how to be my family's own PC. I can cook, but never have time and getting home late, just in time for somthing quick for supper and kid's homework does not leave much room for 'home cooked' cuisine. I'd love to spend a Saturday every once in a while ready to cook up a storm for the coming 2 weeks. How can I learn about menus that work and most importantly - freezing techniques/tools? Does anyone want to barter for legal services (contracts & transactional only - no litigation stuff). Cheers, Linda.

Subject: Re: Attorney will work for food!
From: Sharon @ Neno's
To: Linda
Date Posted: Fri, Feb 12, 1999 at 18:35:34 (PST)
Email Address: worster@gateway.net

Message:
Hi Linda, Why cook at all when you can come home to delicious, healthy meals prepared right in your own kitchen. Then your whole weekend is free to enjoy you family. Where are you located & someone will get in touch w/ you! Regards, Sharon @ Neno's The Woodlands, TX

Subject: Re: Attorney will work for food!
From: Linda
To: Sharon @ Neno's
Date Posted: Fri, Feb 12, 1999 at 23:57:44 (PST)
Email Address: mardilaw@aol.com

Message:
Hi Sharon - thanks for your email. Actually I've contemplated hiring a PC. But, my family and I both enjoy the experience of cooking & eating together; plus we mostly eat middle eastern cuisine. I'd like to understand more about packaging the meals once cooked, & how to prepare in advance entire meals. In actuality, I'd love to do what the PC does, just do it for my own family. FYI, I'm in Los Angeles. Has anyone thought of teaching a PC class at adult education schools? Cheers, Linda.

Subject: Re: Attorney will work for food!
From: Robert
To: Linda
Date Posted: Sat, Feb 13, 1999 at 22:04:57 (PST)
Email Address: chef@icookforu.com

Message:
Good idea Linda! Any of you PCs out there should take her advice. I am sure there would be a market for a class. People would pay money for this info. It sound like Linda might even help.

Subject: Re: Attorney will work for food!
From: Linda/Texas
To: Robert
Date Posted: Mon, Mar 08, 1999 at 06:34:44 (PST)
Email Address: ruth@onr.com

Message:
Good idea Linda! Any of you PCs out there should take her advice. I am sure there would be a market for a class. People would pay money for this info. It sound like Linda might even help.
---
And you might consider this Linda: Use a pc to cook some of your meals...I'm sure there are some who cook middle eastern, especially in a large metro area...and then, maybe you can find one (the same one?) to teach you and/or a classs..just a thought

Subject: Recipes
From: Joy Holleman
To: All
Date Posted: Mon, Feb 08, 1999 at 20:12:33 (PST)
Email Address: jlholle@hotmail.com

Message:
Greetings...I have been researching this industry for a few months now and am interested in joining the many of you who have dedicated yourselves to the cooking experience. I do however, have a few questions that you might be able to assist me with. Have any of you tested your own recipes before starting your businesses? How many recipes are included in the hardcopy manual that comes with system? And do you find them useful and/or do they stand up to freezing-reheating? I am quite concerned about the quality of the food once frozen. This sounds like a wonderfully exciting business! I hope you can give me some info. that will help me make that decision to join in the fun!

Subject: Re: Recipes
From: girlchef
To: Joy Holleman
Date Posted: Tues, Feb 09, 1999 at 05:01:44 (PST)
Email Address: sharon@paonline.com

Message:
Hi Joy, So glad you asked your questions. There are about 300 recipes in the book included in the program. Of course they are useful. They have been tried and tested for many years by Candy and other personal chefs. Don't make the mistake of overthinking the freezing aspect of this business. You already know that most foods hold up well to freezing for a week or two. And it is the client, not the pc, who decides what to freeze and what to keep in the fridge. We look forward to having you among our ranks. Make sure that you sign up for Recipe for Success Personal Chefs Network. You will find a wealth of information and support among our 113 members. Cook on! Sharon

Subject: Re: Recipes
From: girlchef
To: Joy Holleman
Date Posted: Thurs, Feb 11, 1999 at 15:38:38 (PST)
Email Address: sharon@paonline.com

Message:
Oops, I somehow have missed this message until tonight. Sorry. Yes, the client decides, after you have gone home. Don't worry about the freezing. Most everything holds up to freezing for a week or two. Not to worry. It is all good! Sharon

Subject: Re: Recipes
From: Chef Shell
To: girlchef
Date Posted: Sun, Feb 14, 1999 at 12:28:08 (PST)
Email Address: chefshell@hotmail.com

Message:
Hi ! Sharon, I want to make sure I understand youranswer. If the customer decides where to place each entree (refrigerator versus freezer), then the customer is removing those selected entrees from the freezer to the refrigerator because the PC has placed everything in the freezer. Right? Thanks in advance for your reply. Chef Shell.

Subject: Re: Recipes
From: girlchef
To: Chef Shell
Date Posted: Sun, Feb 14, 1999 at 15:27:50 (PST)
Email Address: sharon@paonline.com

Message:
Hi ! Sharon, I want to make sure I understand youranswer. If the customer decides where to place each entree (refrigerator versus freezer), then the customer is removing those selected entrees from the freezer to the refrigerator because the PC has placed everything in the freezer. Right? Thanks in advance for your reply. Chef Shell.
---
Ah, no. Actually, when I am finished cooking and everything is packaged up and labeled and I have the reheating instructions in front of me, I go over everything with the client. At this point all the food is on the counter or table. I leave it to the client at that point to decide where they are going to put things, fridge or freezer. I don't put anything in the freezer for them. If the client is removing entrees from the freezer it is because they put it there. Hope that helps! Sharon

Subject: Re: Recipes
From: Chef Shell
To: girlchef
Date Posted: Mon, Feb 15, 1999 at 07:02:29 (PST)
Email Address: chefshell@hotmail.com

Message:
It does, thank you. If your client is away for the day, and will not return home before you are finished, have you asked the client in advance where to place each entree? Again, thanks for your response. Chef Shell.

Subject: Re: Recipes
From: girlchef
To: Chef Shell
Date Posted: Mon, Feb 15, 1999 at 09:47:05 (PST)
Email Address: sharon@paonline.com

Message:
It does, thank you. If your client is away for the day, and will not return home before you are finished, have you asked the client in advance where to place each entree? Again, thanks for your response. Chef Shell.
---
No, I just put it all in the fridge. I believe it is fun for them to look at it all, make decisions about when they want to eat it, etc. Cook on! Sharon

Subject: Re: Recipes
From: Chef Shell
To: girlchef
Date Posted: Mon, Feb 15, 1999 at 11:27:24 (PST)
Email Address: chefshell@hotmail.com

Message:
Thanks for your help, Sharon! Chef Shell.

Subject: personal chef partnerships
From: Cathi
To: All
Date Posted: Mon, Feb 08, 1999 at 18:40:46 (PST)
Email Address: cleanteeth@hotmail.com

Message:
Another personal chef and I from the Pgh., Pa. area are considering going into business together, but are not sure how it should or could work. Are there any other personal chef partnerships out there, willing to share how they are working together? We would appreciate some input.

Subject: Re: personal chef partnerships
From: girlchef
To: Cathi
Date Posted: Tues, Feb 09, 1999 at 05:04:10 (PST)
Email Address: sharon@paonline.com

Message:
Hi Cathi, Nice email handle - cleanteeth - LOL! I am in PA also, in Lancaster. There are 2 pcs in the York area who have a partnership. If you write to me directly I will introduce you. Cook on! Sharon

Subject: Re: personal chef partnerships
From: Stephanie
To: girlchef
Date Posted: Sat, Feb 13, 1999 at 23:11:42 (PST)
Email Address: Redchef1@aol.com

Message:
Hi Cathi, Nice email handle - cleanteeth - LOL! I am in PA also, in Lancaster. There are 2 pcs in the York area who have a partnership. If you write to me directly I will introduce you. Cook on! Sharon
---
Sharon, I too am in the process of combining my personal chef business with a partner and am curious about how to do it for tax purposes. Could you send me an email address so I could contact that partership you mentioned? Thanks, Stephanie Redchef1@aol.com

Subject: Potential Earnings
From: Chef Stacey
To: All
Date Posted: Sun, Feb 07, 1999 at 17:45:15 (PST)
Email Address: qoata@aol.com

Message:
After going over this web site with a fine tooth comb, I ordered my traing materials and am anxiously awaiting to begin my newest business venture as a personal chef. I live in the SF Bay area and was curious about one thing. What are the potential earnings in this area if I where to work either part-time (20-25 hours a week) or full-time? I would love to hear from anyone in my area (or anywhere else) to get a rough ballpark idea. Thanks.

Subject: CANDY WALLACE, APCA
From: Sharon DBA Neno's
To: All
Date Posted: Sat, Feb 06, 1999 at 10:03:38 (PST)
Email Address: worster@gateway.net

Message:
Dear Candy: I thought of sending you this letter personally, but decided many others might like to know what really goes on when you are starting up a new Personal Chef Business. Only you know the tough time I had making my decision, but you stayed on the phone with me during my agony, even mailing my membership kit to me in KY where I was traveling to see my Mother. I can't thank you enough for that, but it went further. Starting up, the dumb questions sit in a huge pile where you get to them one at a time. I followed everything in your manual & did it exactly. But my thanks to you comes when I was rushing out the door to meet my first client from my local newspaper ad. I was prepared for everything except their request for not only weekly entrees but sides, breads & salads too. I freaked, called you on the phone & within minutes I was out the door. I was out of breath & practically hung up on you! Three signed weekly clients later (my cooking dates start Monday) I want to say this: I COULD NOT HAVE DONE IT WITHOUT YOU!!! Someone has been out there in the trenches where I am now. Wow... So many thanks to you for your continued support and hopefully anyone deciding for themselves will see this too. It must be tough to be leading this organization & I wanted you to know how you are appreciated! Regards, Sharon/Neno's/The Woodlands, TX

Subject: Re: CANDY WALLACE, APCA
From: sandyb
To: Sharon DBA Neno's
Date Posted: Thurs, Mar 18, 1999 at 11:21:55 (PST)
Email Address: silverwayne@earthlink.net

Message:
I am in the process of researching the pc biz. I have gone through this entire discussion forum to get some useful info. I am interested in the advice that Candy had given you regarding your potential client's request for bread and salad. Could you share her suggestion? Thanks alot.

Subject: Re: CANDY WALLACE, APCA
From: Sharon
To: sandyb
Date Posted: Fri, Mar 19, 1999 at 05:33:17 (PST)
Email Address: sharon@thewoodlands.net

Message:
I am in the process of researching the pc biz. I have gone through this entire discussion forum to get some useful info. I am interested in the advice that Candy had given you regarding your potential client's request for bread and salad. Could you share her suggestion? Thanks alot.
---
Hi Sandy: I almost didn't see your post since it was at the bottom of the page & I don't look out here everyday. Sorry! My questions for her were in the pricing. They were provided in my start-up manual but I started getting clients before I had read it all & figured it out in my head. I've had a lot of water under my bridge since then! Good luck to you and I'm sorry i didn't see this sooner. Happy Cookin' Sharon

Subject: Re: CANDY WALLACE, APCA
From: Chef Tracy
To: Sharon DBA Neno's
Date Posted: Sat, Feb 06, 1999 at 10:39:57 (PST)
Email Address: edibles@mediaone.net

Message:
Yes I must admit Candy has been there for me and I wouldn't be where I am right now without her support. I was about to give up after a year of trying to get on my feet after I lost everything but my computer from a bankruptcy. No car, nothing. I still knew in my heart that I could make this business work. The one thing I was missing was someone I could talk to and ask for help. I called Candy up and we started talking like we were old friends. I felt so comfortable talking to her that when I got off the phone I knew I wouldn't be alone in this journey. I now have so many Personal Chefs out there that I can call my friends. The togetherness I feel when I visit these forums, and the Recipie for Success Network,(Thank you girlchef!!) I have never felt in any other venture. I KNOW this is truly the year of the Personal Chef and I am proud to be associated with all you that have entered into this exciting career. Live with Passion, Chef Tracy

Subject: TV show recipes
From: Chef Tony
To: All
Date Posted: Fri, Feb 05, 1999 at 16:43:20 (PST)
Email Address: FourrStar@aol.com

Message:
Hello All! I just did another TV show with a Valentine's Day theme. Anyone that wants to check out the recipes from that show may do so by going to the Recipes From The Chefs Kitchen Website at: http://members.xoom.com/chefsrecipes and just scroll down to Four Star Gourmet Culinary Services.It's the last one listed which is the most recent. There are many good recipes from local chefs in the Washington,D.C area. Check it out! Chef Tony

Subject: Re: TV show recipes
From: girlchef
To: Chef Tony
Date Posted: Sat, Feb 06, 1999 at 06:33:25 (PST)
Email Address: sharon@paonline.com

Message:
Way to go, dude! Great looking recipes (might borrow them, myself) Sharon.......very proud of you!

Subject: Hi Ho, Chef O's
From: Ina Kuller, the Dish
To: All
Date Posted: Thurs, Feb 04, 1999 at 11:39:30 (PST)
Email Address: chefina@aol,com

Message:
Hello, hello, hello, I'm so glad to be here with Candy. It's taken since Jan. 3 to get the time, to say nothing of the (s) nack ( lol) of this e-mail stuff. I'm afarid I've spent far too much time these past several years in a kitchen, not enough time in front of a computer to be e-mail saavy. I just know ya'll will keep in on the right path; thanks in advance!! Dennis did tell me not to type in CAPS, unless I want to yell that is. Really just want to say Hi; get myself into the line of communication with my fellow PC's. Looking forward to summit weekend and meeting several of you. Candy calls me ' Inakins', Betsy calls me ' Dish', from 'Delicious Dishes', my PC business name. I call Candy 'Spoony' and Betsy is simply ' G.' We just I ike pet names round here . It keeps things light anyway. Remember the nursery rhyme, that has a line in it to the effect that the dish runs away with the spoon? That's Candy and me! She tells her husband, Dennis, our webmaster, that he has to be nice to her because remember, the dish runs away with the spoon. Yuk, Yuk Spoony is cracking the whip, I must get back to work. Talk to you soon. Cook On! . INA

Subject: Culinary training
From: Chef Manny Masony
To: All
Date Posted: Wed, Feb 03, 1999 at 01:27:40 (PST)
Email Address: Chefmanny@hotmail.com

Message:
Hello to all! My name is Chef Manny Masony out of Portland Oregon. I have just recently with in the last week and a half started my own buisness with the help of all of you. Thank you. In return I would like to give back to you. I am a culinary school graduate and a certified sous chef with the american culinary federation. I will be holding a class on cooking techniques, recipes, advertiseing, ect.. The class will also give you insight on tricks of the trade that I have come across in my years in the industry that would work very well in our buisness.

Subject: Re: Culinary training
From: Sarah
To: Chef Manny Masony
Date Posted: Fri, Feb 12, 1999 at 19:39:25 (PST)
Email Address: jbl@qnis.net

Message:
Hi Manny, My name is Sarah. I live in Fresno,California. I love to cook, bake& prepare food, but I haven't had any formal training. Do you think I would be able to start a business? What's a rough estimate to get started? Would it be possible to start with just the APCI mats. or do I need the 2-day seminar?

Subject: Re: Culinary training
From: girlchef
To: Sarah
Date Posted: Sat, Feb 13, 1999 at 06:36:58 (PST)
Email Address: sharon@paonline.com

Message:
Hi Sarah! Yes, you can be a pc without any formal culinary training. In fact, most pcs aren't formally trained. You can start with just the APCI materials - the seminar is just further inspiration and more real life experiences from working pcs. Of course, you might enjoy the good time meeting other pcs. There is still time to sign up for the Summit. Sharon

Subject: Personal Chef: Albany NY
From: Jeff Marden
To: All
Date Posted: Tues, Feb 02, 1999 at 17:42:14 (PST)
Email Address: ChefJeffGM@aol.com

Message:
Hello I am a personal chef in the Albany New York area. If anyone would like to know more about my services please do not hesitate to EMail. Thanks

Subject: Mixer
From: Mary Louise
To: All
Date Posted: Tues, Feb 02, 1999 at 17:39:07 (PST)
Email Address: mloceania@aol.com

Message:
I thought I wanted to buy a Kitchen Aid mixer, but found that they are too large and too heavy for me and my small compact condo kitchen area. I don't do a lot of baking, but I do like, over the holidays, to make cookies and breads. Could someone recommend what they feel would be a good mixer and might fit my needs. Thank you very much for your help.

Subject: Re: Mixer
From: pam
To: Mary Louise
Date Posted: Wed, Feb 03, 1999 at 22:02:42 (PST)
Email Address: pam44444@aol.com

Message:
I have to go along with the rest. I bought a Kitchen Aid Hand mixer first (due to the space issue). It's great will make chocolate chip cookies from start to finish but then I used my Mom's Kitchen Aid stand mixer. I had to have one.It's fantastic and worth the space it takes in my very tiny kitchen.

Subject: Re: Mixer
From: FêteChef
To: Mary Louise
Date Posted: Wed, Feb 03, 1999 at 08:19:59 (PST)
Email Address: jennifer@skynet.ca

Message:
I too have a tiny condo kitchen. I have my KitchenAid mixer anyway. I love it. I would never let anyone take it away. I make bread, pasta, grind my own meat and make my own sausage with it. It is my favorite tool despite the space it takes up or its weight. Jennifer PS KitchenAid does make some hand-held mixers. Make sure that you get the model with the most powerful motor.

Subject: Re: Mixer
From: Robert
To: Mary Louise
Date Posted: Tues, Feb 02, 1999 at 23:13:14 (PST)
Email Address: chef@icookforu.com

Message:
As far as I know all the mixers I 've ever seen take up almost as much space as a kitchen aid. You might think about putting it on a cart that can be rolled in to a closet when not in use. That way you won't have to lift it. Just an idea, Robert

Subject: Re: Mixer
From: Chef Tracy
To: Robert
Date Posted: Wed, Feb 03, 1999 at 07:11:37 (PST)
Email Address: edibles@mediaone.net

Message:
I think the Kitchen Aid is the best mixer I have ever used, I take mine with me, not so heavy when you consider how reliable it is. Plus mine broke under the warranty and they sent me a brand new one. I've owned Sunbeam and Krups and like Kitchen Aid much better. Chef Tracy

Subject: SAFE FOOD HANDLING
From: Cathy Watson
To: All
Date Posted: Tues, Feb 02, 1999 at 14:16:34 (PST)
Email Address: cathcooks@aol.com

Message:
Food safety should be of concern to all personal chefs since we often work with large amounts of potentially hazardous foods. I am also a SERV SAFE instructor and teach the Food Handler Certification courses that are required for restaurants in both Los Angeles County and now the State of California. If you are interested in attending food safety courses please contact me.

Subject: Re: SAFE FOOD HANDLING
From: Leah Landis
To: Cathy Watson
Date Posted: Sun, Feb 07, 1999 at 18:07:46 (PST)
Email Address: dmlrlandis@aol.com

Message:
Food safety should be of concern to all personal chefs since we often work with large amounts of potentially hazardous foods. I am also a SERV SAFE instructor and teach the Food Handler Certification courses that are required for restaurants in both Los Angeles County and now the State of California. If you are interested in attending food safety courses please contact me.
---

Subject: Re: SAFE FOOD HANDLING
From: Robert
To: Cathy Watson
Date Posted: Tues, Feb 02, 1999 at 23:20:08 (PST)
Email Address: chef@icookforu.com

Message:
Your information is greatly appreciated. I do have a request. Do you have information that would access SERV SAFE training for others that work in different parts of the country? Maybe some kind of directory or web site. Thanks, Robert

Subject: Re: SAFE FOOD HANDLING
From: candy
To: Cathy Watson
Date Posted: Tues, Feb 02, 1999 at 14:43:56 (PST)
Email Address: chefcandy@home.com

Message:
Food safety should be of concern to all personal chefs since we often work with large amounts of potentially hazardous foods. I am also a SERV SAFE instructor and teach the Food Handler Certification courses that are required for restaurants in both Los Angeles County and now the State of California. If you are interested in attending food safety courses please contact me.
---
Thanks, Cathy - that's good information, and the ServSafe courses are terrific! Candy

Subject: WHAT DO I CHARGE
From: CHEF DARNELL
To: All
Date Posted: Tues, Feb 02, 1999 at 10:26:47 (PST)
Email Address: DNELL101@AOL.COM

Message:
IM JUST STARTING OUT AND WHAT DO I CHARGE FOR THIS SERVICE HELP.HELP.....

Subject: Re: WHAT DO I CHARGE
From: Robert
To: CHEF DARNELL
Date Posted: Tues, Feb 02, 1999 at 23:27:46 (PST)
Email Address: chef@icookforu.com

Message:
It sounds to me that you really need to get the training material. You question is complicated to put it as simply as possible. I take it you have not joined any association. I belong to the one that sponsors this site. The material provided in the traing manual answers most of the questions you will have. Like I said, your question is complicated. Too complicated to answer here.

Subject: Re:Ivex/Sysco/Alliant
From: NazCook
To: All
Date Posted: Mon, Feb 01, 1999 at 06:17:10 (PST)
Email Address: NazCook@aol.com

Message:
As a FSD I am familiar with Sysco and Alliant products. For those PC's in New England there is a Sysco Food Show every spring in early May held in Norton, MA at their facility. Alliant also holds one in April I believe in the Boston area. You can see the products up close. Sysco 508-285-1000 Alliant 978-532-5000 both serving New England

Subject: Food Shows! Don't miss out.
From: girlchef
To: Everyone
Date Posted: Mon, Feb 01, 1999 at 07:49:08 (PST)
Email Address: sharon@paonline.com

Message:
If you have never been to a food show, make plans to attend. The vast array of products will knock your boots off. The Sysco branch here in PA doesn't charge to attend, anyone can set up an account with them (Cash and Carry works for us small guys), and make sure you go with an empty stomach. I would imagine that other branches work the same way, but call to confirm. For those of you in PA, the Sysco Branch in Harrisburg is holding their food show the last two days of March. Sharon

Subject: Re: Food Shows! Don't miss out.
From: robert
To: girlchef
Date Posted: Mon, Feb 01, 1999 at 09:20:04 (PST)
Email Address: DinnerisServed@Juno.com

Message:
If you have good foodservice contacts or make them you can even get free tickets. Also, if you get tickets tell them you are the purchaser for the company and you are treated like royalty because they all want your business.

Subject: IVEX
From: Chef Dane
To: All
Date Posted: Sun, Jan 31, 1999 at 09:05:23 (PST)
Email Address: karendane@earthlink.net

Message:
IVEX containers are distributed from 5 regional offices. East 1-800-245-1501. West 1-209-651-2126. Call either and they will give you your local supplier. *important- They have 4 styles of containers, all look the same, only two can go from freezer to conventional oven. Get there spec sheet first before ordering. They have a large minimum order of $300. Another idea is to contact a large restaurant supplier in your area. They too have large minimum orders, unless you buy through their 'will call' and pick up your order yourself. Kraft Foods and Sysco Foods both carry similar quality containers made by Reynolds and Pinnical brands.This way you don't need to tie up cash, fill up your garage or give credit reports. Also rest. supplyies carry every thing else your need cheap like spices. Down side is that pack sizes are usually large. So ask if case can be broken. Research

Subject: How to begin
From: HIchef
To: All
Date Posted: Sat, Jan 30, 1999 at 21:53:50 (PST)
Email Address: wkn@gte.net

Message:
I am currently enrolled in a culinary arts program at a local college. I am very interested in becoming a personal chef/caterer. Any suggestions on how to get started? Are there any training programs or classes on how to start your business?

Subject: Re: How to begin
From: SandyB
To: HIchef
Date Posted: Sat, Mar 27, 1999 at 14:24:25 (PST)
Email Address: silverwayne@earthlink.com

Message:
Hi. I too am a studant of Culinary Arts at my local college in CT. I want to start a PC biz too. These past 2 months have been dedicated to research and planning. My goal is to be ready to start advertising my mid May. This is also when my classes end. So how has it gone for you? Did you purchase the APCA package? Let me know what problems you've encountered or any advice you can share to help a beginner. I would be very interested and grateful. Thanks.

Subject: Re: How to begin
From: Chef Tony
To: HIchef
Date Posted: Sun, Jan 31, 1999 at 06:17:15 (PST)
Email Address: FourrStar@aol.com

Message:
I am currently enrolled in a culinary arts program at a local college. I am very interested in becoming a personal chef/caterer. Any suggestions on how to get started? Are there any training programs or classes on how to start your business?
---
Well the first thing to do is purchase the APCA training program and become a member. This will start by contacting the APCA through this forum.Candy wallace will give you all the info you need to get you started. The cost of this program compared to purchasing other business programs is really nominal. Plus, the netorking will assist you with most of the questions and problems you may or may not encounter along the way. Good luck! Chef Tony

Subject: Re: How to begin
From: anthony
To: HIchef
Date Posted: Sun, Jan 31, 1999 at 00:25:02 (PST)
Email Address: antsand@earthlink.net

Message:
just hard core experiance

Subject: New Business serving Nashville
From: Dinner is Served
To: All
Date Posted: Sat, Jan 30, 1999 at 13:45:44 (PST)
Email Address: DinnerisServed@Juno.com

Message:
My name is robert pait and im from nashville,tn. I would greatly appreciate any other pc's giving of their time and knowlege to help a brother out. Ive targeted belle mead, forest hills, brentwood, belle vue and franklin. Basicaly all of williamson county and south nashville. is there any one else in this area that would like to share advertising? Also ive thought of establishing a referal service and hiring chefs to out while collecting a fee for administration and such. I need help with referals since i have none. also i would like every one to send a copy of their presentation packets via email and i will share mine when i really get it finished. I think it will be an epic work in progress. I am a very picky, meticulous person and am very hard on my self. Examples would lift the burden a little. I have also decided to go with Ziploc containers since you get four and only three with the other brand for family style and Ivex style for plated. I do all my graphic design on my pc and have found little difference in response where color is concerned. I would say save your money for the clients who are paying and give them a terrific presentation, supporting materials and such. All my advertising is done at office depot for 2cents a copy. 500 copies for 10 dollars reaches a lot of hungry clients. 50 multicolor 'knockout' adverts for 75.00 (ouch) reaches deeper into your pocket than it will into the community. some one please reply!

Subject: Re: New Business serving Nashville
From: Chef Tracy
To: Dinner is Served
Date Posted: Sat, Jan 30, 1999 at 17:26:08 (PST)
Email Address: edibles@mediaone.net

Message:
Robert, I can relate. I am also a very meticulous person myself and it has taken me some time to complete my presentation and advertising packages. I was going to use a logo or graphics on my material, but I never found anything I liked in black and white. I did find a lot of graphics in color so I had to choose, graphics in color, or no graphics black and white. I like color. One bit of advice I will share with you, don't be to picky, I think I focused too much on doing and redoing my stuff to get it perfect, that I could of spent the time in more productive ways. Just make sure you check your spelling. and have at least three people proof read you work. I thought I checked it completely, but when I presented it to my family (thankfully) there were a few words that I missed. I agree with your math on the costs of color vs B&W, but how are you distributing the 500 copies and are they flyers or brochures? I would love to send you my work but I use Micrsofts Works for Windows and I tried to send my work before and others couldn't read it. If you know of a way, I would be happy to send it to you, and any one else for that matter. I know you can never have enough 'examples' Good luck in your adventure into this wonderful career and if I can be of any help just ask. Live with Passion Chef Tracy

Subject: Re: New Business serving Nashville
From: robert
To: Chef Tracy
Date Posted: Mon, Feb 01, 1999 at 09:10:52 (PST)
Email Address: DinnerisServed@juno.com

Message:
Thanks for responding i use ms office, publisher, word etc. My family and i are driving around the rich neighborhoods and malls and distributing them there. the word gets out and i get quality family time.

Subject: Re: New Business serving Nashville
From: scrimmy (aka, Robert)
To: Chef Tracy
Date Posted: Sun, Jan 31, 1999 at 08:24:33 (PST)
Email Address: chef@icookforu.com

Message:
If you don't already have it, download ACROBAT READER 3.0 and convert anything you want others to see to that format. Just instruct others to do the same. It is free.

Subject: Re: New Business serving Nashville
From: robert
To: scrimmy (aka, Robert)
Date Posted: Mon, Feb 01, 1999 at 09:12:40 (PST)
Email Address: DinnerisServed@Juno.com

Message:
from whence do i download the program?

Subject: Magnetic Business Cards/Printing.
From: Chef Tracy
To: All
Date Posted: Sat, Jan 30, 1999 at 11:50:45 (PST)
Email Address: edibles@mediaone.net

Message:
Hi fellow Chefs, I just found a product that I think we can all use. It is called Magna Card and I found it at Office Max. They are peel and stick business card magnets. You just peel a paper off a magnet the size of your business card and stick you card on it. The package say's 4x6 Photo Magnets, Do-it-yourself Magnetic Sign kits, and Magnetic Pads. are also available. I asked the clerk at Office Max but he was not familiar with the product and they didn't have the Sign kits there. A package of 25 cards is under six dollars and they have packages of 50 and 100. I think this is a great way to make the card magnets because you don't have to order a certain amount, and if you do all you marketing materials on you P.C as I do than you can change it anytime. I can tell you that you must make sure your card is centered because once you stick it its stuck. I also wanted to know: Do most of you have your business printing done by a printer, or do you do it on your P.C. The reason I am asking is that I wanted to use at least one color in my brochures, (other than black) and the lowest price I could find was 12 cents a copy, which costs much more than what I can do it at home for and have full color. The only drawback is that color takes a long time to print, so it take more time to accomplish. Well back to work and, I hope you are all having a great weekend. Live with passion Chef Tracy

Subject: Re: Magnetic Business Cards/Printing.
From: Debbie
To: Chef Tracy
Date Posted: Sun, Jan 31, 1999 at 16:33:09 (PST)
Email Address: ForUChef@aol.com

Message:
Tracy, Yes those are great for refrigerator magnets for your business cards. What I have done with printing is order business cards professionally done. I have 3 colors and embossing on my logo. My brochures, I print myself on colored brochure paper with black ink. I tried color but think black looks best with the color scheme I am going with. Having it all done professionally is very pricy! I was not satisfied with the quality of do it yourself business cards, even though I just got a new printer. The business card paper just isn't close to what can be done professionally.

Subject: Re: Magnetic Business Cards/Printing.
From: robert
To: Chef Tracy
Date Posted: Sat, Jan 30, 1999 at 13:22:37 (PST)
Email Address: DinnerisServed@Juno.com

Message:
I found the same product at Officemax thursday. It is terrific, now if I could just get my bizness cards back from the printers I'd be all set!

Subject: Re: Magnetic Business Cards/Printing.
From: Robert
To: Chef Tracy
Date Posted: Sat, Jan 30, 1999 at 12:08:48 (PST)
Email Address: chef@icookforu.com

Message:
Hi Tracy, Printing: There are couple of ways to think about it. A printer would get your unit cost down. But, you better make sure it is exactly what you want to live with for a while. Printing on you PC can be expensive but, you can print a few at a time and make changes all the time. Think about haw many brochure you can print per $25 to $35 ink cartrige. Using copies from a Kinkos type place runs less than your pc costs but again, if you need to make a change all the printed copies are wasted. I have tried all three lines of thinking and I can't seem to win. I have been sticking to the pc unless I am going somewhere where there are going to be a lot of people like chamber mixers or expos. Then I go to Kinko's.

Subject: Re: Magnetic Business Cards/Printing.
From: Chef Tracy
To: Robert
Date Posted: Sat, Jan 30, 1999 at 12:32:56 (PST)
Email Address: edibles@mediaone.net

Message:
Robert, I feel that I can't win either. I went the Kinkos route, but I don't like how black and white looks. Too plain. I have a Cannon BCJ 210, (old, slow, but faithful) and my cartriges are $38, I buy refill kits for $24, messy but cheaper. I also want to buy a new printer, any suggestions? I guess PC is the only option right now for color that's affordable. Thanks for your imput. Chef Tracy

Subject: Re: Magnetic Business Cards/Printing.
From: JT
To: Chef Tracy
Date Posted: Mon, Feb 08, 1999 at 10:58:48 (PST)
Email Address: papptroy@prodigy.net

Message:
Tracey, I just bought a new printer yesterday after much research, including a discussion with a friend that is a graphic designer. I purchased the Hewlett Packard 712c. The company rep told me that I can get 433 full color pictures from one $35 color cartridge. I am hoping to get a few more because I won't have full-color. That comes out to about 12 cents per page for the cartridge. Good luck if you haven't purchased a new one yet. JT

Subject: Re: Magnetic Business Cards/Printing.
From: Debbie
To: Chef Tracy
Date Posted: Sun, Jan 31, 1999 at 16:38:03 (PST)
Email Address: ForUChef@aol.com

Message:
I looked around for months doing comparisons for a new printer and decided on the Epson Stylus color 740. I have been very pleased with the quality of the printing and it also included some good software selections like Print Shop. My old printer was a HP Deskjet which just was tired after all the use but a decent printer if you don't need detailed pictures. The Epson was about $240 at Costco.

Subject: Re: Magnetic Business Cards/Printing.
From: Robert
To: Chef Tracy
Date Posted: Sat, Jan 30, 1999 at 13:10:09 (PST)
Email Address: chef@icookforu.com

Message:
There doesn't seem to be a great difference in name brand printers as far as good quality printing. The only thing I would do is try to figure out the per page print cost and buy the one that is the cheapest there.

Subject: containers
From: linda
To: All
Date Posted: Sat, Jan 30, 1999 at 10:50:54 (PST)
Email Address: lrwpc@home.com

Message:
I'm a new PC. not sure what kind of containers to use and where to get them at a good price. I've used plastic and tin foil types from the supermarket. worked ok, but very expensive per meal. Can i get wholesale somewhere?? internet or mail order??

Subject: Re: containers
From: Cathy Watson
To: linda
Date Posted: Tues, Feb 02, 1999 at 14:06:55 (PST)
Email Address: cathcooks@aol.com

Message:
I'm a new PC. not sure what kind of containers to use and where to get them at a good price. I've used plastic and tin foil types from the supermarket. worked ok, but very expensive per meal. Can i get wholesale somewhere?? internet or mail order??
---
I use foil containers from Smart And Final, but my best tool is my FoodSaver. I can seal the meals in plastic that is easy to label and can be used in the microwave or boiled to reheat. The packages resist freezer burn and are thin enough to freeze quickly.

Subject: Re: containers
From: candy
To: Cathy Watson
Date Posted: Tues, Feb 02, 1999 at 14:45:59 (PST)
Email Address: chefcandy@home.com

Message:
I'm a new PC. not sure what kind of containers to use and where to get them at a good price. I've used plastic and tin foil types from the supermarket. worked ok, but very expensive per meal. Can i get wholesale somewhere?? internet or mail order??
---
I use foil containers from Smart And Final, but my best tool is my FoodSaver. I can seal the meals in plastic that is easy to label and can be used in the microwave or boiled to reheat. The packages resist freezer burn and are thin enough to freeze quickly.
---
FoodSaver vacuum sealers are great - Candy

Subject: Re: containers
From: robert
To: linda
Date Posted: Sat, Jan 30, 1999 at 13:25:34 (PST)
Email Address: DinnerisServed@Juno.com

Message:
I have seen them at Sams Club, Walmart superstores and at the cash and carry for Sysco. Check with or make friends with local restaurant chefs and try to get them to order under their invoice because of the volume discount principle

Subject: Re: containers
From: Sharon DBA Neno's
To: linda
Date Posted: Sat, Jan 30, 1999 at 12:49:21 (PST)
Email Address: worster@gateway.net

Message:
Good Question! I'm on a mission to find some now. I'll let you know and you let me know if you find any. Thanks, Sharon/Neno's/The Woodlands

Subject: Old Dog learns New Tricks
From: Chef Dane
To: All
Date Posted: Sat, Jan 30, 1999 at 10:26:20 (PST)
Email Address: karendane@earthlink.net

Message:
I worked with veteran PC Velcro Mom, DBA Dinner's On, AKA Linda Nollette, yesterday. Linda was a five star person long before she became hot as a five star personal chef. She insists on being a 1st class mom first. (She only PC's for the abuse). Her chicken tostadas and orange pork tenderloin recipes are gold. Of course, you got to wash her dishes and shlep her pots to get these secrets. Thanks for the good ideas, etc & etc. Dane

Subject: what is a 'personal Chef'?
From: Chef Tom Tannozzini
To: All
Date Posted: Fri, Jan 29, 1999 at 23:52:30 (EST)
Email Address: rachaelp@erols.com

Message:
I am A chef, and have been for a long time, I am curious about what you do as A personal chef. thank you Tom T.

Subject: Re: what is a 'personal Chef'?
From: Robert
To: Chef Tom Tannozzini
Date Posted: Sat, Jan 30, 1999 at 01:29:14 (EST)
Email Address: chef@icookforu.com

Message:
We are chefs that provide a personal service of shopping & cooking for clients, individuals, couples and familys in their homes for the most part. However, some chefs have commercial kitchens they work out of. Basically, we prepare a number of entrees in one cooking day, package and store them for consumption at a later date. Sometimes, cooking for small dinner parties come in to the picture as well. I hope this answers your question. If you have more don't hesitate to ask. Robert

Subject: Re: what is a 'personal Chef'?
From: chef tom
To: Robert
Date Posted: Sun, Jan 31, 1999 at 19:59:07 (PST)
Email Address: rachaelp@erols.com

Message:
well this sounds great, how does one aquire clients? What kind of rate do we charge?

Subject: Dinner and a Clean House
From: Michele
To: All
Date Posted: Fri, Jan 29, 1999 at 17:18:21 (EST)
Email Address: shell37@prodigy.net

Message:
For Valentines Day, I have teamed up with a friend who has a housecleaning business. We are offering gift certificates for a basic house cleaning and dinner. She has set her price for an 'average' house and I have set mine for dinner for 4. I'll pretty much try ANYTHING to get myself in the door! Does anyone have any experience with this one!

Subject: Re: Dinner and a Clean House
From: Castle Sue
To: Michele
Date Posted: Tues, Mar 23, 1999 at 08:04:00 (PST)
Email Address: samwisegry@aol.com

Message:
Michelle, just going thru archives and wondering how you made out with the Valentines idea about cleaning and a dinner? Did you get much response? Will you try it for Mother's Day? Let me know so I can get some ads in the papers. Thanks.

Subject: Re: Dinner and a Clean House
From: Debbie
To: Michele
Date Posted: Sun, Jan 31, 1999 at 16:25:51 (PST)
Email Address: ForUChef@aol.com

Message:
For Valentines Day, I have teamed up with a friend who has a housecleaning business. We are offering gift certificates for a basic house cleaning and dinner. She has set her price for an 'average' house and I have set mine for dinner for 4. I'll pretty much try ANYTHING to get myself in the door! Does anyone have any experience with this one!
---
What a great idea! What are each of you charging for this package and do you have a set menu or give them a few choices. Are you offering dinner for 2 or just 4. 'way to network!' Debbie

Subject: Re: Dinner and a Clean House
From: Michele
To: Debbie
Date Posted: Mon, Feb 01, 1999 at 13:49:22 (PST)
Email Address: shell37@prodigy.net

Message:
We decided it would take each of us about 4 hours to shop, cook and clean the house- we want to make $20/hr. each. We figured supplies, food costs at approx. $40. The total cost for the package is $200. The package is for 4 people (2 people will have leftovers)! Additional people are $15 each. Michele

Subject: dinner and massage
From: Julie
To: All
Date Posted: Fri, Jan 29, 1999 at 12:56:33 (EST)
Email Address: Fromm@TIR.com

Message:
Has anyone had any experiences offering a dinner and massage package? I have a friend who is a massage therapist and we're looking to offer this service. Which comes first, massage or dinner? Sincerely, Julie Fromm, RD Homemade Cuisine

Subject: Re: dinner and massage
From: Jeff
To: Julie
Date Posted: Tues, Feb 02, 1999 at 17:45:01 (PST)
Email Address: chefjeffgm@aol.com

Message:
Hi... I am a personal chef. That is a great idea. Please drop me a mail so we can chat about it. Thanks. Jeff Marden

Subject: Re: dinner and massage
From: Chef Dane
To: Julie
Date Posted: Sat, Jan 30, 1999 at 10:00:34 (PST)
Email Address: karendane@earthlink.net

Message:

Subject: Re: dinner and massage
From: chef Dane
To: Chef Dane
Date Posted: Sat, Jan 30, 1999 at 10:07:21 (PST)
Email Address: karendane@earthlink.net

Message:
I too am a massage therapist and hope to offer this along with my PC business. I worked with a masseur years ago in Cleveland at the Russian Mt Pleasant Bath House. You start with a steam, then a massage, shower, come out in a robe to your table and were served a large steak and vodka. Another era, da! Prost. Stay in touch.

Subject: Re: dinner and massage
From: AngelChef
To: Julie
Date Posted: Fri, Jan 29, 1999 at 18:37:44 (EST)
Email Address: aoc1@bellsouth.net

Message:
What a WONDERFUL thing! Can you come to my house :)!

Subject: Re: dinner and massage
From: Robert
To: Julie
Date Posted: Fri, Jan 29, 1999 at 13:37:43 (EST)
Email Address: chef@icookforu.com

Message:
I had a friend doing this with his wife. She gave the massage while he cooked. They were pretty successful too. Although it was only a side income.

Subject: Another Potential Market!
From: AngelChef
To: All
Date Posted: Fri, Jan 29, 1999 at 11:05:02 (EST)
Email Address: aoc1@bellsouth.net

Message:
Catered a luncheon at our legislative building Wednesday for a House member (it was swearing in day). Everyone else hosting lunches had basic sandwiches, salads, etc. I was doing stir-fryed chicken & veggies (in my chef outfit and hat). The aroma brought uninvited legislators into the room in droves! (Of course the wife of the legislator I was working for was freaking..., afraid we were gonna run outta food but I anticipated this and was ready!) Handed out lots of cards and brochures! If any of you are in capitol cities, this is a great market. While the legislature is in session, most of these folks who live in remote parts of the state have apartments in town and are probably SICK of eating out every night...PLUS, they entertain! Had a very serious inquiry from a Senator who had wandered to the House end of the building and said she would definitely be in touch. Plus, I spoke to the main administrative lady of the building (who I'm sure is probably one of the best connected people in town ). She told me as long as I put stamps on my brochures or whatever I brought, I could leave them with the mail room to put in all the mailboxes! She also said I could e-mail them all but I think with all the e-mail they get, this wouldn't work as well since the secreatry might just hit DELETE! My colorful brochure laying around the office will attract more attention! PLUS, she said she does frequent dinner parties and asked if I would do them for her! An opportunity definitely worth looking into!

Subject: Re: Another Potential Market!
From: candy
To: AngelChef
Date Posted: Fri, Jan 29, 1999 at 11:38:05 (EST)
Email Address: chefcandy@home.com

Message:
Catered a luncheon at our legislative building Wednesday for a House member (it was swearing in day). Everyone else hosting lunches had basic sandwiches, salads, etc. I was doing stir-fryed chicken & veggies (in my chef outfit and hat). The aroma brought uninvited legislators into the room in droves! (Of course the wife of the legislator I was working for was freaking..., afraid we were gonna run outta food but I anticipated this and was ready!) Handed out lots of cards and brochures! If any of you are in capitol cities, this is a great market. While the legislature is in session, most of these folks who live in remote parts of the state have apartments in town and are probably SICK of eating out every night...PLUS, they entertain! Had a very serious inquiry from a Senator who had wandered to the House end of the building and said she would definitely be in touch. Plus, I spoke to the main administrative lady of the building (who I'm sure is probably one of the best connected people in town ). She told me as long as I put stamps on my brochures or whatever I brought, I could leave them with the mail room to put in all the mailboxes! She also said I could e-mail them all but I think with all the e-mail they get, this wouldn't work as well since the secreatry might just hit DELETE! My colorful brochure laying around the office will attract more attention! PLUS, she said she does frequent dinner parties and asked if I would do them for her! An opportunity definitely worth looking into!
---
Bravo, angelchef! Are you going to create an imPEACHable desert? sorry, I lost my head...candy

Subject: Realtors!
From: AngelChef
To: All
Date Posted: Fri, Jan 29, 1999 at 10:52:31 (EST)
Email Address: aoc1@bellsouth.net

Message:
The realtors in my area I've started making contact with LOVE the idea of cheffing gift certificates for their new home buyers. I've already sold one gift certificate and waiting to hear back on another. I'm planning to target this group big time! Because the clients they make the commissions on to purchase a gift certificate are the ones who can most likely afford my services! Just think about how many realtors you can hit at each office! And our real estate market is BOOMING! Just seems like a good thing to me. Anybody out there had successes/comments/suggestions on this market?

Subject: Re: Realtors!
From: robert
To: AngelChef
Date Posted: Sat, Jan 30, 1999 at 13:27:49 (PST)
Email Address: DinnerisServed@Juno.com

Message:
I have had a terrific response as well from realtors in Nashville,TN. can you email a sample of your certificate?

Subject: Re: Realtors!
From: Sharon DBA Neno's
To: AngelChef
Date Posted: Fri, Jan 29, 1999 at 20:50:32 (EST)
Email Address: worster@gateway.net

Message:
Well, my realtor is my first client!! The rest is, as you say, history! Good luck, Sharon/Neno's/The Woodlands, TX

Subject: Re: Realtors!
From: Ragan
To: AngelChef
Date Posted: Fri, Jan 29, 1999 at 14:47:48 (EST)
Email Address: yourchef@zebra.net

Message:
What a terrific idea! Thanks for sharing the idea...every little (or BIG) bit shared helps us newcomers more than you know... :>)

Subject: Re: Realtors!
From: candy
To: AngelChef
Date Posted: Fri, Jan 29, 1999 at 11:34:39 (EST)
Email Address: chefcandy@home.com

Message:
The realtors in my area I've started making contact with LOVE the idea of cheffing gift certificates for their new home buyers. I've already sold one gift certificate and waiting to hear back on another. I'm planning to target this group big time! Because the clients they make the commissions on to purchase a gift certificate are the ones who can most likely afford my services! Just think about how many realtors you can hit at each office! And our real estate market is BOOMING! Just seems like a good thing to me. Anybody out there had successes/comments/suggestions on this market?
---
We've been working with the saavy realtors here in Southern CA for some time - it's so much nicer than the closing gifts they gave before, and really says 'welcome' to the buyer. some realtors are smart enough to give a certificate for full service so the buyer has food waiting for them when they move in. Way to go!

Subject: Barter Exchanges
From: AngelChef
To: All
Date Posted: Fri, Jan 29, 1999 at 10:46:08 (EST)
Email Address: aoc1@bellsouth.net

Message:
For those of you who don't know about barter exchanges, you might want to check into it. I am a member and it is great. I've bartered photography, videography (planning to do one for expo coming up), printing, media (targeted newspapers), travel, marketing, car repairs...etc., just about anything you can imagine! I even treated myself to housecleaning services for Christmas. It's not very expensive to join considering the benefits for those of us who don't have a lot of cash hanging around.

Subject: Re: Barter Exchanges
From: Robert
To: AngelChef
Date Posted: Fri, Jan 29, 1999 at 13:41:31 (EST)
Email Address: chef@icookforu.com

Message:
I do this without the benefit of a group. I just ask people that I am already doing business with if they would like to trade. Successful about 50% of the time.

Subject: Re: Barter Exchanges
From: Chef Tracy
To: AngelChef
Date Posted: Fri, Jan 29, 1999 at 12:16:41 (EST)
Email Address: edibles@mediaone.net

Message:
For those of you who don't know about barter exchanges, you might want to check into it. I am a member and it is great. I've bartered photography, videography (planning to do one for expo coming up), printing, media (targeted newspapers), travel, marketing, car repairs...etc., just about anything you can imagine! I even treated myself to housecleaning services for Christmas. It's not very expensive to join considering the benefits for those of us who don't have a lot of cash hanging around.
---
I have been considering this for some time now, I am glad that someone else is thinking along the same lines. Could you give me some more information on how you became a member and where should I look for a Barter Club? I'm in Jacksonville Florida. Thanks Chef Tracy

Subject: Re: Barter Exchanges
From: AngelChef
To: Chef Tracy
Date Posted: Fri, Jan 29, 1999 at 18:36:15 (EST)
Email Address: aoc1@bellsouth.net

Message:
It's in our yellow pages under Barter & Trade Exchanges. They came to me but all you gotta do is call your local exchange. My membership was $400..$199 in cash and $200 barter. Monthly membership is $5. Like Robert, you can barter on individual basis, but the benefits of the exchange are the many types of businesses that are members. You don't have to barter your particular service for another...you just call and get info. in service you need and once you receive service, all you pay is 10% to barter exchange (that's where their operating $ comes from) and any sales tax. So if you need $200 of photography, your account is charged the $200. Once you barter your service (ie. $300), your account is credited for that amount. I can't tell you how much cash I've not had to put out by bartering. Our exchange also offer $50 barter dollars for referrals that join. I've made about $300 so far on that! Let me know if you have any other questions. wendy

Subject: Re: Barter Exchanges
From: girlchef
To: AngelChef
Date Posted: Fri, Jan 29, 1999 at 20:32:45 (EST)
Email Address: sharon@paonline.com

Message:
Pleae don't think I am raining on this barter parade, but....I got really hammered one year in taxes by participating in a Barter Exchange. Seems that gov't feels that services exchanged are the same as cash. Just becareful. Doing it privately like Scrimmy is one thing, signing up to participate, why that's another. Your mileage may vary. %^) Sharon

Subject: Reheating Instructions
From: Tonya
To: All
Date Posted: Thurs, Jan 28, 1999 at 17:32:20 (EST)
Email Address: tas_brown@email.msn.com

Message:
I was wondering, where do you all get instructions for reheating. Like how do you know how long to have them microwave it or put it in the oven. Also, do you have clients reheat meals in the oven or mostly the microwave? Thank you!

Subject: Re: Reheating Instructions
From: RG
To: Tonya
Date Posted: Thurs, Jan 28, 1999 at 23:59:11 (EST)
Email Address: RGsKitchen@AOL.com

Message:
If possible, I prefer my clients to warm foods in the oven or on the stovetop. For microwaving, I just base the instructions on my own experiences. Since microwaves vary anyway, clients will have to fine tune for themselves. For a side dish, I might give a range (e.g. 1-2 minutes, or until heated through. Do not overheat.). They can always warm it more, so I would start on the low side. Good Luck, RG

Subject: Magnetic signs
From: Chef Dane
To: All
Date Posted: Thurs, Jan 28, 1999 at 14:57:35 (EST)
Email Address: karendane@earthlink.net

Message:
I am taking a survey. For a magnetic car sign I am having made, which do you think sounds better? Your Personal Chef Service or A Personal Chef Service Opinions or other ideas?

Subject: Re: Magnetic signs
From: AngelChef
To: Chef Dane
Date Posted: Fri, Jan 29, 1999 at 10:41:11 (EST)
Email Address: aoc1@bellsouth.net

Message:
I've had magnetic signs for years for my catering biz and they really get noticed...I get a lot of questions and have actually seen people on the highway getting my phone no. off the sign. I am getting ready to get new ones for my cheffing biz...$75 for the pair and I do put my logo on it, which makes it cost a little more. If you have an eye-catching logo, definitely use it. I get lots of comments about mine!The only problem is a little rust that has developed over time on the door behind the sign. But my car is a little older so I really don't mind that for the exposure I get. wendy

Subject: Re: Magnetic signs
From: Ragan
To: Chef Dane
Date Posted: Thurs, Jan 28, 1999 at 18:28:21 (EST)
Email Address: yourchef@zebra.net

Message:
Chef Dane- I think the magnetic car sign is a very good idea...and am considering going that route myself...what is the name of your business? I would probably make the car signs 'jive' with the rest of my printed materials...and maybe make sure that the phone number stands out...make it bolder, larger or possibly a different color than the rest of the ad...Good luck with it, and let us know if you get any response from this! :>)

Subject: Re: Magnetic signs
From: John
To: Chef Dane
Date Posted: Thurs, Jan 28, 1999 at 15:10:00 (EST)
Email Address: mychef1@hotmail.com

Message:
Chef Dane- I personally like 'Personal Chef Services '. It seems to have a more diverse ring to it .Are you having magnets made for refridgerators or your car or both ? What are you getting for estimates ? Good luck. -John

Subject: Re: Magnetic signs
From: candy
To: John
Date Posted: Thurs, Jan 28, 1999 at 18:20:04 (EST)
Email Address: chefcandy@home.com

Message:
Chef Dane- I personally like 'Personal Chef Services '. It seems to have a more diverse ring to it .Are you having magnets made for refridgerators or your car or both ? What are you getting for estimates ? Good luck. -John
---
my magnetic signs read: The Serving Spoon Personal Chef Service 619/294-2436 what else do you need? I paid $50 + tax and they are in Deep Green on White.

Subject: Re: Magnetic signs
From: Debbie
To: candy
Date Posted: Thurs, Jan 28, 1999 at 19:09:18 (EST)
Email Address: ForUChef@aol.com

Message:
Does anyone have tinted windows? I was wondering if these signs would show through very well as my new van windows are a bit tinted. Also do you have your logo on your sign or just lettering. Thanks

Subject: Re: Magnetic signs
From: Debbie
To: candy
Date Posted: Thurs, Jan 28, 1999 at 18:54:31 (EST)
Email Address: ForUChef@aol.com

Message:
Does anyone have tinted windows? I was wondering if these signs would show through very well as my new van windows are a bit tinted.

Subject: Publicity is a Good Thing
From: girlchef
To: All
Date Posted: Thurs, Jan 28, 1999 at 08:00:32 (EST)
Email Address: sharon@paonline.com

Message:
On Feb. 6th I am offering a cooking class for Men only, teaching them how to prepare an easy but elegant dinner for a Valentine's Day date. I planned the menu so that there would be some 'manly' elements to the preparation: pound out the chicken breasts, squeeze the lemons, whip the sabayon. I sent out press releases 2 weeks ago to 14 newspapers (including the bargain-counter type paper) that serve people within driving distance. That was two weeks ago and I was beginning to think nothing would come of it. Just this morning, though, I got an email from a staff reporter who said she wants to conduct a phone interview on Sunday. Whew! I just hope that it makes the papers before the event so that some one will sign up. Keep plugging away at sending out those press releases. You never know when one might take. Cook on! Sharon

Subject: I Found the Way to San Jose...
From: candy wallace
To: All
Date Posted: Sun, Jan 24, 1999 at 15:13:22 (EST)
Email Address: chefcandy@home.com

Message:
I want to thank the personal chefs in Northern, CA who invited me to participate in their first Local Chapter meeting last night inSan Jose. What a dynamic group of people, and what a good start! You are well on your way to success as a group, and I am proud to know you. Candy

Subject: Update
From: Christina Phipps
To: candy wallace
Date Posted: Mon, Feb 01, 1999 at 07:51:12 (PST)
Email Address: phippsc@dol.state.fl.us

Message:
Hi Candy, I just wanted to let you know that I am still on the Personal Chef track - I just did my tax return and will be able to finance my class through my refund. I appreciate so much your attention and assistance with my interest and I cannot wait to send off for the information and get started! I also found a class about starting and running a Bed and Breakfast (a venture much farther in the future!) right nearby Neptune Beach at Amelia Island. The classes run all year so after I get started with you - maybe I can check into that next! Thank you again - you have been so helpful already and I haven't even gotten started. Can't wait til I do - I will keep in touch! Christina Phipps Neptune Beach, Florida

Subject: average client income
From: Danielle
To: All
Date Posted: Fri, Jan 22, 1999 at 11:36:28 (EST)
Email Address: mdfdrf@c2i2.com

Message:
I have a question for those of you working in smaller populations (around 50,000). I have found that the average family income for Sierra Vista is about $38K. Is this an income bracket that can be serviced by a PC successfully? This seems pretty low on the income scales, and of course I know that there will be portions of the population that fall way below or far exceed the norm; but since I'm new at all of this marketing research stuff I'd like to hear about who is really being served by the PC industry so that I can put my statistics into perspective. And also so that I can make a good decision on whether or not to start this business. Just another piece of info to give you almost 18% of the working force is in executive/managerial or professional jobs. Thanks and I look forward to hearing from you.--Danielle

Subject: Re: average client income
From: Debbie
To: Danielle
Date Posted: Thurs, Jan 28, 1999 at 18:57:18 (EST)
Email Address: ForUChef@aol.com

Message:
I have a question for those of you working in smaller populations (around 50,000). I have found that the average family income for Sierra Vista is about $38K. Is this an income bracket that can be serviced by a PC successfully? This seems pretty low on the income scales, and of course I know that there will be portions of the population that fall way below or far exceed the norm; but since I'm new at all of this marketing research stuff I'd like to hear about who is really being served by the PC industry so that I can put my statistics into perspective. And also so that I can make a good decision on whether or not to start this business. Just another piece of info to give you almost 18% of the working force is in executive/managerial or professional jobs. Thanks and I look forward to hearing from you.--Danielle
---
$38 K is generally too low to be able to afford our services. We figure the low end of the spectrum to be around $80 K in WA.

Subject: Re: average client income
From: AngelChef
To: Danielle
Date Posted: Fri, Jan 22, 1999 at 14:55:12 (EST)
Email Address: aoc1@bellsouth.net

Message:
Danielle, keep in mind that to get that average income, there are lots of folks above that to make that average! If you get clients that want you every couple of weeks or once a month, you really don't have to have lots of them. My ultimate goal is 10-15 clients that want bi-weekly service! That's all you can handle as there are only so many cooking days (weekdays) in a month! And I could work in those that only want occasional service around the regulars!

Subject: Re: average client income
From: Danielle
To: AngelChef
Date Posted: Sat, Jan 23, 1999 at 10:36:52 (EST)
Email Address: mdfdrf@c2i2.com

Message:
Thanks, AngelChef, your remarks are encouraging. We do have a VERY active golfing community around here, and golf isn't a cheap hobby, so maybe I should concentrate my research efforts around the resorts for the regulars and ob-gyn offices for occasional clients. I was beginning to get discouraged, but maybe there is light! --Danielle

Subject: Re: average client income
From: Chef Tony
To: Danielle
Date Posted: Fri, Jan 22, 1999 at 12:02:59 (EST)
Email Address: FourrStar@aol.com

Message:
I have a question for those of you working in smaller populations (around 50,000). I have found that the average family income for Sierra Vista is about $38K. Is this an income bracket that can be serviced by a PC successfully? This seems pretty low on the income scales, and of course I know that there will be portions of the population that fall way below or far exceed the norm; but since I'm new at all of this marketing research stuff I'd like to hear about who is really being served by the PC industry so that I can put my statistics into perspective. And also so that I can make a good decision on whether or not to start this business. Just another piece of info to give you almost 18% of the working force is in executive/managerial or professional jobs. Thanks and I look forward to hearing from you.--Danielle
---
Danielle, I don't know about anyone else but my target group are those with at least an income of $100,000.00/yr and a single person with at least $75,000.00/yr income. Otherwise I feel I'm waisting my time. I hate to start nickel and diming with people so I try to stay away from those that I know I'll have to.I suppose it depends on how much haggleing you want to do and how much profit you need to make. I ask my self 'How much do I need to make everyday'? I had a guy the other day ask me if my pricing was flexible? my reply was I'm always flexible to a point but not beyond that. I would scale back the number of entrees per week until it became unprofitable for me to provide my services.I believe that my skills and my food is worth the money and will not back off on my pricing just for the sake of money because those are the clients that will drop you first anyway. Their loyalty is not there. Good Luck, Chef Tony

Subject: Re: average client income
From: Debbie
To: Chef Tony
Date Posted: Thurs, Jan 28, 1999 at 19:03:47 (EST)
Email Address: ForUChef@aol.com

Message:
Tony, I agree. My clients average income is well above 100K. I am sure that Danielle can find a few upper income people that will love her services, but when you are working with a limited client base, it makes it harder. I don't even offer any discounts as most people who want our service can well afford to pay full price. $290 for 2

Subject: Topics of Discussion for the Summit
From: girlchef
To: All
Date Posted: Thurs, Jan 21, 1999 at 14:53:09 (EST)
Email Address: sharon@paonline.com

Message:
Here are just some of the things we have planned for the Summit. *Business Planning - applying lively business strategies to secure your success. *Business Operations - efficiency in your work habits and record keeping *Cooking Day - how to make an impression and keep them coming back for more. *Mis en Place - how all your menu recipes tie together and why it's important to your bottom line. *Word of Mouth marketing and what it means to your success. *Directions to Take: Personal Chef Service Vs HMR? *How do you handle unscrupulous competitors? Let's take a stand on integrity in the industry. *Networking: This is vital to your success as a Personal Chef. It's less than a month away! See you in San Diego. Sharon

Subject: Re: Topics of Discussion for the Summit
From: AngelChef
To: girlchef
Date Posted: Thurs, Jan 21, 1999 at 18:43:38 (EST)
Email Address: aoc1@bellsouth.net

Message:
WOW! What a great agenda...Sure wish I could be there! Hope we work something like this out for our 'East Coast' summit!

Subject: Re: Topics of Discussion for the Summit
From: Robert
To: AngelChef
Date Posted: Thurs, Jan 28, 1999 at 22:49:11 (EST)
Email Address: chef@icookforu.com

Message:
Don't worry it will be held at girlchefs house

Subject: North Ca. Local Chapter Meeting
From: Candy Wallace
To: All
Date Posted: Thurs, Jan 21, 1999 at 11:17:47 (EST)
Email Address: chefcandy@home.com

Message:
Wanted to let all of you chefs know that I am looking forward to meeting you Saturday for the first meeting of the Northern California chapter of the APCA in San Jose. Linda Nolette and Dane Mechlin have done a great job of organizing the meeting, and I've enjoyed all of your e-mails and calls - what a great group. See you then! Candy

Subject: Re: North Ca. Local Chapter Meeting
From: AngelChef
To: Candy Wallace
Date Posted: Thurs, Jan 21, 1999 at 18:41:18 (EST)
Email Address: aoc1@bellsouth.net

Message:
Candy...Linda...Dane Would you please share the agenda/topics/format etc. after the meeting. I'd like to do something like that here. Just how many North Carolina members are there anyway? Wendy

Subject: HMR vs. Personal Chef Service
From: JT
To: All
Date Posted: Wed, Jan 20, 1999 at 22:14:52 (EST)
Email Address: papptroy@prodigy.net

Message:
Just what is the difference between Home Meal Replacement (HMR) and Personal Chef Service? I thought these were interchangable terms?

Subject: Re: HMR vs. Personal Chef Service
From: girlchef
To: JT
Date Posted: Thurs, Jan 21, 1999 at 08:36:47 (EST)
Email Address: sharon@paonline.com

Message:
Home Meal Replacement is a term coined by the supermarkets to describe the following: (taken from The Food Channel (http://www.foodchannel.com/ifc/pros2/stories/onlineHMR.html ) ): 'homestyle comfort foods, primarily for off-premise/home consumption, easy and convenient to obtain, quick-service, complete meals and meal components, preparation-free, ready to eat, high quality, cost effective, appropriate for family sharing, the kind of foods consumers would cook for themselves at home, if they had the time, skill or motivation'. It doesn't sound much different than what we do. Actually Personal Cheffing makes it easier for the consumer because with us they don't even have to go to the store. Take a few minutes to go to the Food Channel's url above and read the rest of the article. It is very interesting. Sharon

Subject: Re: HMR vs. Personal Chef Service
From: Candy
To: girlchef
Date Posted: Thurs, Jan 21, 1999 at 11:13:19 (EST)
Email Address: chefcandy@home.com

Message:
Home Meal Replacement is a term coined by the supermarkets to describe the following: (taken from The Food Channel (http://www.foodchannel.com/ifc/pros2/stories/onlineHMR.html ) ): 'homestyle comfort foods, primarily for off-premise/home consumption, easy and convenient to obtain, quick-service, complete meals and meal components, preparation-free, ready to eat, high quality, cost effective, appropriate for family sharing, the kind of foods consumers would cook for themselves at home, if they had the time, skill or motivation'. It doesn't sound much different than what we do. Actually Personal Cheffing makes it easier for the consumer because with us they don't even have to go to the store. Take a few minutes to go to the Food Channel's url above and read the rest of the article. It is very interesting. Sharon
---
A personal chef prepares the clients meals in the client's own kitchen, and customizes the recipes to reflect the clients, wants, needs and requests. HMR meals are purchased 'as is' from an outside location. Candy

Subject: I Am EXCITED!
From: nlayne
To: All
Date Posted: Wed, Jan 20, 1999 at 12:52:17 (EST)
Email Address: nlayne@aol.com

Message:
HELLO TO ALL. I AM A PERSPECRIVE PC IN MORENO VALLEY, CA. I HAVE BEEN INVESTIGATING VARIOUS BUISNESSES THAT I COULD START FROM MY HOME. I FEEL CONFIDENT THAT MY PRAYERS HAVE BEEN ANSWERED.COOKING IS DEFINETLEY ONE OF MY PASSIONS.BEFORE I GET STARTED I HAD SOME QUESTIONS. 1) WHAT ARE SOME MARKETING STRATEGIES THAT ANY OF YOU FELT GAVE YOU THE GREATEST RESPONSE? 2) HOW DO GO ABOUT FINDING INFORMATION ON WHETHER YOUR AREA WOULD BE A GOOD AREA TO START THIS TYPE OF BUISNESS. 3) WHAT WOULD BE AN ANVERAGE RANGE OF INCOME POTENTIAL? I WOULD GREATLY APPRECIATE A RESPONSE TO MY INQUIRIES. THANK YOU IN ADVANCE. NATASHA

Subject: Re: I Am EXCITED!
From: ti-bif
To: brunbois@colba.net
Date Posted: Sun, Jan 31, 1999 at 11:41:24 (PST)
Email Address: unknon

Message:

Subject: Favorites
From: Jc chef
To: All
Date Posted: Wed, Jan 20, 1999 at 08:57:23 (EST)
Email Address: rtierney@snet.net

Message:
What are some of your clients favorites dishes? I am trying to put together a menu list and would love to know which items your clients like the best. Would anyone like to share this information? Thanks! JC chef

Subject: Credentials
From: Tonya
To: All
Date Posted: Tues, Jan 19, 1999 at 22:19:17 (EST)
Email Address: tabrn1@aol.com

Message:
I am interested in becoming a PC, but have noticed that there are quite a few people who actually claim to be 'chefs'. Do you feel that it is necessary to have those credentials to run this business or can anyone with a passion for cooking and some skill be successful? Any comments on this are extremely welcome! Thank you!

Subject: Re: Credentials
From: FêteChef
To: Tonya
Date Posted: Tues, Jan 19, 1999 at 23:14:55 (EST)
Email Address: jennifer@skynet.ca

Message:
The key is skill and passion. A piece of paper doesn't make you a Personal Chef. The ability to prepare good food for clients to enjoy does. Chef Jennifer

Subject: Four Corners Personal Chef Summit
From: girlchef
To: All
Date Posted: Mon, Jan 18, 1999 at 15:37:46 (EST)
Email Address: sharon@paonline.com

Message:
http://www.freeyellow.com/members/kiyote/san_diego.html Check it out!

Subject: Earning potential
From: Alan
To: All
Date Posted: Mon, Jan 18, 1999 at 13:43:49 (EST)
Email Address: NazCook@aol.com

Message:
I am in the process of leaving my job as a FSM and Head Cook at a year round retreat center and summer camp. I have been interested in the PC business for some but only recently have given it serious thought. My question is 'what is the income potential for PC's?' as I also have a family to support. I realize it is not going to happen over night. Please e-mail if this info may be to sensitive to broadcast. Thank you!

Subject: Re: Earning potential
From: DARNELL
To: Alan
Date Posted: Tues, Feb 02, 1999 at 10:22:56 (PST)
Email Address: DNELL101@AOL.COM

Message:
IM AM ALSO LEAVING MY JOB TO PURSUE THIS CAREER AND LIKE YOU I NEED TO SUPPORT MY FAMILY WHAT KIND OF EARNING CAN A PC MAKE

Subject: Children's Meals
From: Michele
To: All
Date Posted: Mon, Jan 18, 1999 at 08:16:06 (EST)
Email Address: shell37@prodigy.net

Message:
I would be interested in knowing how other PC's are handling special meals for children - i.e., family of 4 and the parents want something more sophisticated but the kids only eat mac and cheese. Do you price the children's meals differently? I am still trying to put my fee schedule together. Any input would be helpful. Thanks! Michele

Subject: Re: Children's Meals
From: robert
To: Michele
Date Posted: Sat, Jan 30, 1999 at 13:30:52 (PST)
Email Address: DinnerisServed@Juno.com

Message:
I am playing around with a 'childrens menu' with pricing almost at the regular rate. What do you think?

Subject: Re: Children's Meals
From: Michele
To: robert
Date Posted: Tues, Feb 02, 1999 at 05:32:31 (PST)
Email Address: shell37@prodigy.net

Message:
I am playing around with a 'childrens menu' with pricing almost at the regular rate. What do you think?
---
After posting my original message and reviewing responses, I did do a children's menu, but did not change pricing except where there are very young children (toddlers). Thanks everyone for your help. Michele

Subject: Re: Children's Meals
From: THE POWER OF YUM!!
To: Michele
Date Posted: Mon, Jan 18, 1999 at 10:23:51 (EST)
Email Address: Henry.BELIN@GTE.NET

Message:
I would be interested in knowing how other PC's are handling special meals for children - i.e., family of 4 and the parents want something more sophisticated but the kids only eat mac and cheese. Do you price the children's meals differently? I am still trying to put my fee schedule together. Any input would be helpful. Thanks! Michele
---

Subject: Re: Children's Meals
From: Chef Bob
To: THE POWER OF YUM!!
Date Posted: Tues, Jan 19, 1999 at 22:45:04 (EST)
Email Address: Yak9@juno.com

Message:
I would be interested in knowing how other PC's are handling special meals for children - i.e., family of 4 and the parents want something more sophisticated but the kids only eat mac and cheese. Do you price the children's meals differently? I am still trying to put my fee schedule together. Any input would be helpful. Thanks! Michele
---

---
Our menu has a good variety, which includes kid friendly items such as mac & cheese, rigatoni with meatballs, lasagna etc.. We offer half portions for the kids, at a reduced price.

Subject: Re: Children's Meals
From: Chef Tony
To: Michele
Date Posted: Mon, Jan 18, 1999 at 09:33:07 (EST)
Email Address: FourrStar@aol.com

Message:
I would be interested in knowing how other PC's are handling special meals for children - i.e., family of 4 and the parents want something more sophisticated but the kids only eat mac and cheese. Do you price the children's meals differently? I am still trying to put my fee schedule together. Any input would be helpful. Thanks! Michele
---
Michelle, I have not had to deal with children. However, I would say if you are cooking a seperate 'Entree' for kids then you should charge as you would for any other entree.If I was cooking an entirely seperate dish I would not price any differently just because they are kids. Chef Tony

Subject: Re: Children's Meals
From: Candy
To: Chef Tony
Date Posted: Mon, Jan 18, 1999 at 14:41:09 (EST)
Email Address: Chefcandy@home.com

Message:
I would be interested in knowing how other PC's are handling special meals for children - i.e., family of 4 and the parents want something more sophisticated but the kids only eat mac and cheese. Do you price the children's meals differently? I am still trying to put my fee schedule together. Any input would be helpful. Thanks! Michele
---
Michelle, I have not had to deal with children. However, I would say if you are cooking a seperate 'Entree' for kids then you should charge as you would for any other entree.If I was cooking an entirely seperate dish I would not price any differently just because they are kids. Chef Tony
---
Good question, Michele. I have traditionally prepared separate entrees for kiddos, at their folks request, and packaged them in smaller serving containers - most of the kiddos were going through phases where they were only into pastas in sauces, or mini-meatballs, etc. and loved having their own food. Mom and Dad liked having separate adult meals as well. I did not change my pricing per entree. candy

Subject: Re: Children's Meals
From: Debbie
To: Candy
Date Posted: Tues, Jan 19, 1999 at 18:07:38 (EST)
Email Address: Not Provided

Message:
I would be interested in knowing how other PC's are handling special meals for children - i.e., family of 4 and the parents want something more sophisticated but the kids only eat mac and cheese. Do you price the children's meals differently? I am still trying to put my fee schedule together. Any input would be helpful. Thanks! Michele
---
Michelle, I have not had to deal with children. However, I would say if you are cooking a seperate 'Entree' for kids then you should charge as you would for any other entree.If I was cooking an entirely seperate dish I would not price any differently just because they are kids. Chef Tony
---
Good question, Michele. I have traditionally prepared separate entrees for kiddos, at their folks request, and packaged them in smaller serving containers - most of the kiddos were going through phases where they were only into pastas in sauces, or mini-meatballs, etc. and loved having their own food. Mom and Dad liked having separate adult meals as well. I did not change my pricing per entree. candy
---
Hi, What I do for kids meals is give kid friendly side dishes like fettuccine alfredo with vegetables or an additional pasta with Marinara if the adults are having Italian stuffed chicken breasts with Marinara. I don't charge extra for kids under 10 or so, but most teenagers eat as much or more than adults. I charge $290 per 2 week service plus $50 extra per person.

Subject: Re: Children's Meals
From: didi
To: Debbie
Date Posted: Wed, Jan 20, 1999 at 23:28:50 (EST)
Email Address: gand@erols.com

Message:
well i am not a chef, but i do cook for 2 kids. my kids love 'italian chicken'. boneless chicken brest cubed,then cooked in a skillet with any italian salad dressing. or make your own dressing. make sure you lightly brown the chicken. serve with wide egg noodles [buttered] and a veggie.what makes a person a chef anyway?

Subject: Re: Children's Meals
From: cookie
To: didi
Date Posted: Wed, Feb 10, 1999 at 11:10:36 (PST)
Email Address: Not Provided

Message:
well i am not a chef, but i do cook for 2 kids. my kids love 'italian chicken'. boneless chicken brest cubed,then cooked in a skillet with any italian salad dressing. or make your own dressing. make sure you lightly brown the chicken. serve with wide egg noodles [buttered] and a veggie.what makes a person a chef anyway?
---
Chef is a french word used in traditional kitchens. It means ' Chief ' cook or head of the kitchen. A Chef has many years of experience running a kitchen and managing people. There are lots of great cooks around but far less great chefs.

Subject: Four-Corners Personal Chef Summit
From: Candy
To: All
Date Posted: Sun, Jan 17, 1999 at 15:45:39 (EST)
Email Address: Chefcandy@home.com

Message:
What started out as a lark has taken on a life of its own, and we now have the upcoming 'Four-Corners Personal Chef Summit' scheduled to take place in San Diego the weekend of February 20-21. Anyone interested in attending can call or e-mail us for specifics, but here's the basic info. We have a Hotel in the Mission Valley/Hotel Circle area with rooms available at a really resonable rate per night, and chefs are more than welcome to double up to save money if they wish. We'll handlle logistics for you if you like. The rooms have 2 double beds. The airport is 6 minutes from the hotel and my house where a lot of the activity will take place., so you can be picked up, or take a courtesy vehicle from the airport - you won't need a rental car. There will be roundtable groups on topics that are still open to suggestions (we have some topics but would love to hear from all of you to make sure we are addressing your needs and wants), there will be a backyard dinner get together on Saturday pm (because it's San Diego, and we CAN get together outside), and Sunday will be in a beautiful, State of the Art Teaching Kitchen where we can play together, followed by a late lunch at one of Pacific Beach's top restaurants where we'll sample their award winning homemade pastas, and experience Carol's specialty -Timpano - as seen in the movie 'Big Night'. The best thing is that we all get to meet one another personally, and exchange thoughts and information on how best to grow this industry that we are committed to, in a responsible and professioinal way -especially since we're planning to be a big part of it for the duration. Sharing our strengths and agreeing on direction will forward the action for all of us in growing our businesses into successfulventures, and insure the future growth and success of our industry. Let me know if we can expect to see you. It's going to be powerful! Candy It's worth the trip just to know you're going to meet 'Girlchef'! See you there!

Subject: prospective pc
From: Danielle
To: All
Date Posted: Sat, Jan 16, 1999 at 18:43:17 (EST)
Email Address: mdfdrf@c2i2.com

Message:
This is my first message, but I've been reading this forum (incl. archives) and learned a lot from you who are in the trenches. But I do have some questions that weren't answered in previous posts. So here goes. I live in a small, but growing military town in southern Arizona. The population here is mostly a good mix of military types (active and retired) and snow birds. Not sure of the population, but we are close enough to Tucson that driving there for clients would not be an issue. Anyway, my questions are 1)are there any pc's in Arizona who frequent this board? 2)assuming a person is dedicated and can get the word out on the streets that their pc services are for hire, how long does it take to build up a good client base? 3) I read a bit about of the insurance threads in past posts and was wondering if insurance information is included in the start-up package. Also I would appreciate some pros and cons about the business that you have encountered along your journey. Thanks for your help. --Danielle

Subject: Re: prospective pc
From: Chef Tony
To: Danielle
Date Posted: Sat, Jan 16, 1999 at 20:01:39 (EST)
Email Address: FourrStar@aol.com

Message:
This is my first message, but I've been reading this forum (incl. archives) and learned a lot from you who are in the trenches. But I do have some questions that weren't answered in previous posts. So here goes. I live in a small, but growing military town in southern Arizona. The population here is mostly a good mix of military types (active and retired) and snow birds. Not sure of the population, but we are close enough to Tucson that driving there for clients would not be an issue. Anyway, my questions are 1)are there any pc's in Arizona who frequent this board? 2)assuming a person is dedicated and can get the word out on the streets that their pc services are for hire, how long does it take to build up a good client base? 3) I read a bit about of the insurance threads in past posts and was wondering if insurance information is included in the start-up package. Also I would appreciate some pros and cons about the business that you have encountered along your journey. Thanks for your help. --Danielle
---
Danielle,Welcome to the forum. In reply to question #2.The time it takes to build a clientele depends on how fast and effectively you are able to put your name out there.Have you done any market research to determine if this is a practical area to do business in? in reply to question #3. When I joined APCI there was no insurance included in the package and as far as I know there still is not. Pros: Your the boss.You set your workload/hours.Make the business as large as you want. You take no orders. Freedom. Freedom. Freedom. Cons: sometimes business is slow which can be scary.Your your own boss,so if self-motivation is a problem for you then that needs to be examined.Getting your name out there can be difficult.This business seems to be more word of mouth so you gotta get people talking about you. I enjoy what I do. I wish I could do more of it at times and that can be scary but I keep plowing forward.I prefer to work for myself.I have fun because I can do what I want to do! Good luck Chef Tony

Subject: Re: prospective pc
From: candy
To: Chef Tony
Date Posted: Sun, Jan 17, 1999 at 14:08:31 (EST)
Email Address: chefcandy@home.com

Message:
This is my first message, but I've been reading this forum (incl. archives) and learned a lot from you who are in the trenches. But I do have some questions that weren't answered in previous posts. So here goes. I live in a small, but growing military town in southern Arizona. The population here is mostly a good mix of military types (active and retired) and snow birds. Not sure of the population, but we are close enough to Tucson that driving there for clients would not be an issue. Anyway, my questions are 1)are there any pc's in Arizona who frequent this board? 2)assuming a person is dedicated and can get the word out on the streets that their pc services are for hire, how long does it take to build up a good client base? 3) I read a bit about of the insurance threads in past posts and was wondering if insurance information is included in the start-up package. Also I would appreciate some pros and cons about the business that you have encountered along your journey. Thanks for your help. --Danielle
---
Danielle,Welcome to the forum. In reply to question #2.The time it takes to build a clientele depends on how fast and effectively you are able to put your name out there.Have you done any market research to determine if this is a practical area to do business in? in reply to question #3. When I joined APCI there was no insurance included in the package and as far as I know there still is not. Pros: Your the boss.You set your workload/hours.Make the business as large as you want. You take no orders. Freedom. Freedom. Freedom. Cons: sometimes business is slow which can be scary.Your your own boss,so if self-motivation is a problem for you then that needs to be examined.Getting your name out there can be difficult.This business seems to be more word of mouth so you gotta get people talking about you. I enjoy what I do. I wish I could do more of it at times and that can be scary but I keep plowing forward.I prefer to work for myself.I have fun because I can do what I want to do! Good luck Chef Tony
---
Hi Tony. I posted the General Liability Insurance information on the members forum in October, I'm posting it again today. We do, indeed, have insurance through the APCA, and it is available to all APCA members. The info will also go out ni the upcoming APCA newsletter, so watch for it soon! Candy

Subject: Re: prospective pc
From: Danielle
To: Chef Tony
Date Posted: Sun, Jan 17, 1999 at 10:04:41 (EST)
Email Address: mdfdrf@c2i2.com

Message:
Thanks for your reply, Chef Tony. I haven't done any market research yet. I guess that is my next step. Any suggestions on how to proceed? My degree is in psychology, not business so I'm trying to learn a little about that before I start up. Can you recommend any sources where I could learn about market research? Thanks. --Danielle

Subject: Re: prospective pc
From: Karen B
To: Danielle
Date Posted: Sun, Jan 17, 1999 at 11:43:10 (EST)
Email Address: bateka2@aol.com

Message:
I agree with Tony. I have been involved in other business startups and know that the SCORE people may be immensly helpful to you, (as well as joining the APCA). One question you will need to answer for yourself is; who is my client? Most of us will answer that with; a 2-career couple or family in the upper middle income bracket, or retired couple. These are most common, but we get some of every strata and situation...from parents of new babies, etc. Next,'are there a significant number of possible clients in my area?' You may notice how many restaurants in your area cater to upper bracket clinetele, or how many grocery stores have busy Home Meal Replacement sections (set up like a deli but offering more upscale fare). Answering thse questions can get you started. With your degree you may be able to give us a different slant on marketing...knowing people like you do. Good luck, Karen B

Subject: Re: prospective pc
From: Danielle
To: all
Date Posted: Mon, Jan 18, 1999 at 11:10:16 (EST)
Email Address: mdfdrf@c2i2.com

Message:
I went to the library yesterday and found some good books on marketing research. Now I'm wading through them and coming up with a bunch of questions to research that are specific to our area. I think I'm going to research Tucson too as it's larger. Tony had asked me why I decided to explore the PC career and it's both simple and complicated. I love to cook. Also, I'm a stay at home mom who's kids are beginning their school careers (one in first grade and one to enter kindergarten soon) so I have a lot more time on my hands to fill. Cleaning house and doing laundry just aren't cutting it anymore. Also, because we are living on one income, from the military no less, we could use some extra funny money; especially since we are getting set to buy a new house and need to furnish it. Another reason that goes along with the I love to cook one is that my husband doesn't care to entertain all that often, so my opportunities to REALLY cook and experiment are left to holidays for the extended family. I think PC is a perfect way for me to stretch my talents, and get the creative outlet I need. Candy, thanks for the info you e-mailed. I was the one who called Friday morning and asked a bunch of questions and when I hung up I realized that I forgot to leave my address so you could send those things! I guess I should have written that on my question sheet too. Anyway, I'm hoping to have my research done in the next couple weeks and then it's just a matter of scraping up the dollars to get started. Thanks for such a warm welcome on this board. I feel like I've found a second family. --Danielle

Subject: Re: prospective pc
From: mangiamo
To: Danielle
Date Posted: Tues, Feb 23, 1999 at 15:37:05 (PST)
Email Address: tocs569@aol.com

Message:
I went to the library yesterday and found some good books on marketing research. Now I'm wading through them and coming up with a bunch of questions to research that are specific to our area. I think I'm going to research Tucson too as it's larger. Tony had asked me why I decided to explore the PC career and it's both simple and complicated. I love to cook. Also, I'm a stay at home mom who's kids are beginning their school careers (one in first grade and one to enter kindergarten soon) so I have a lot more time on my hands to fill. Cleaning house and doing laundry just aren't cutting it anymore. Also, because we are living on one income, from the military no less, we could use some extra funny money; especially since we are getting set to buy a new house and need to furnish it. Another reason that goes along with the I love to cook one is that my husband doesn't care to entertain all that often, so my opportunities to REALLY cook and experiment are left to holidays for the extended family. I think PC is a perfect way for me to stretch my talents, and get the creative outlet I need. Candy, thanks for the info you e-mailed. I was the one who called Friday morning and asked a bunch of questions and when I hung up I realized that I forgot to leave my address so you could send those things! I guess I should have written that on my question sheet too. Anyway, I'm hoping to have my research done in the next couple weeks and then it's just a matter of scraping up the dollars to get started. Thanks for such a warm welcome on this board. I feel like I've found a second family. --Danielle
---
Danielle: I, too, am a prospective pc and am experiencing many of the same issues you are. I'm dying to get started, but I know I have to research the area before I even think of leaving my secure, well-paying job. I have a four-year-old in pre-school and want to work in a home-based business before he starts school. I have been cooking and loving it for years. Had my own catering business in southern california. Now live in Gilroy--the garlic capital of the world! Thus, the need for marketing research. We have a very small population (38K), but a huge number of upscale neighborhoods being built for Silicon Valley commuters (of which I am one!). Don't mean to go on--would love to correspond with you directly. Could you possibly recommend some marketing books or other ways of checking out the waters? Thanks. Dona

Subject: New PC
From: Tracey
To: All
Date Posted: Sat, Jan 16, 1999 at 17:20:00 (EST)
Email Address: GlnClan@juno.com

Message:
Hello All - I began researching to start a PC business [in Virginia] last year and, like others, wondered whether to use either APCA or USPCA, or either one at all. I have most of my research done except for a few details and have 2 potential clients to start off with when I decide to begin. Because I am wanting to start off small [due to limited time and a small child] I had just about decided to do this on my own until I recieved an e-mail from SumCook [in response to my inquiries] and she was kind enough to write back with this address. After looking over the different areas and reading a few letters, I have decided to reconsider and join the APCA. The members sound terrific and seem to be most helpful. I would appreciate hearing from PC's in the Virginia area [any PC for that matter] who would be willing to share thier experiences. I look forward to joining your group...and hopefully some day I will be able to help one of you!

Subject: Re: New PC
From: Lisa
To: Tracey
Date Posted: Mon, Feb 01, 1999 at 09:21:09 (PST)
Email Address: 3starr3@gte.net

Message:
Hello All - I began researching to start a PC business [in Virginia] last year and, like others, wondered whether to use either APCA or USPCA, or either one at all. I have most of my research done except for a few details and have 2 potential clients to start off with when I decide to begin. Because I am wanting to start off small [due to limited time and a small child] I had just about decided to do this on my own until I recieved an e-mail from SumCook [in response to my inquiries] and she was kind enough to write back with this address. After looking over the different areas and reading a few letters, I have decided to reconsider and join the APCA. The members sound terrific and seem to be most helpful. I would appreciate hearing from PC's in the Virginia area [any PC for that matter] who would be willing to share thier experiences. I look forward to joining your group...and hopefully some day I will be able to help one of you!
---
Hi, Tracey Iam interested in becoming a personal chef and I also live in Virginia. I have also done alot of research before deciding to join the APCA. I have two children and are looking for a business in which I can work less hours. I plan to join very soon. I would love to hear how your business is doing.

Subject: Re: New PC
From: Patrick
To: Tracey
Date Posted: Sun, Jan 24, 1999 at 01:57:39 (EST)
Email Address: patmarco@telusplanet.net

Message:
Wise choice, Tracey. I had the same decision to make about six months ago and that's the conclusion I came up with. You have picked the best route to embrace your new career on. Patrick

Subject: Re: New PC
From: Linda
To: Tracey
Date Posted: Wed, Jan 20, 1999 at 00:46:58 (EST)
Email Address: DinnersOn@aol.com

Message:
Hello All - I began researching to start a PC business [in Virginia] last year and, like others, wondered whether to use either APCA or USPCA, or either one at all. I have most of my research done except for a few details and have 2 potential clients to start off with when I decide to begin. Because I am wanting to start off small [due to limited time and a small child] I had just about decided to do this on my own until I recieved an e-mail from SumCook [in response to my inquiries] and she was kind enough to write back with this address. After looking over the different areas and reading a few letters, I have decided to reconsider and join the APCA. The members sound terrific and seem to be most helpful. I would appreciate hearing from PC's in the Virginia area [any PC for that matter] who would be willing to share thier experiences. I look forward to joining your group...and hopefully some day I will be able to help one of you!
---
Welcome!! First thing you should do is join...it's the single best thing I did 2 years ago, and I've never regretted it! I have 3 young children, and that's the most challenging part of this profession for me....but it's also the biggest reason I'm doing it...i't something for me!!! Good luck, hang in there, and it will work!!! Linda (I'm in California, but you can e-mail me if you'd like!)

Subject: Re: New PC
From: Steph
To: Tracey
Date Posted: Mon, Jan 18, 1999 at 11:44:16 (EST)
Email Address: stephani@execpc.com

Message:
Hi Tracey! I'm a new member of APCI. 10 days, to be exact. I developed and operated Holiday Dinner PCS back in November & December. I'm using this month to make the marketing & operational transition to multiple meal PCS. Not only is this a great group, the training kit is a great value! I spent $250 on legal advice alone to develop just my service agreement for Holiday Dinner Service. There is a service agreement and every other type of form you'll need for your PCS in the training materials and it's much better than what I came up with. Although I offered a very limited menu (roast turkey and the traditional sides) I had to practice preparing the meal several times to get the preparation time, cooking results and reheating instructions in order. This was time consuming and expensive. You get +/- 200 recipes with your training kit that have all been freezer-tested and include reheating instructions. But I've got to quit gabbing and get to work on my brochure! By the way, with her permission, I'm using Candy's brochure copy almost word for word. This is also a great time and money saver and adds to the great value the APSI training kit is. - Hope this info helps, Steph in Milwaukee

Subject: Re: New PC
From: Tonya
To: Steph
Date Posted: Mon, Jan 18, 1999 at 21:42:54 (EST)
Email Address: tabrn1@aol.com

Message:
Milwaukee????!!!! I'm in Sun Prairie just north of Madison. I am so glad to hear from someone else operating in Wisconsin! I am a stay at home mom right now seriously considering getting involved in the PC business. I'm a little hesitant because money is involved in getting started up. I know I can cook, but I'm worried about selling the business, you know, getting started and finding a clientelle. I was also worried about if this training manual was thorough enough, but by reading some of the letters posted in this forum, it sounds like most people are very pleased with what you get. I would love to hear more about how you got started and made the decision that you wanted to be a PC. Tonya

Subject: Re: New PC
From: prospective chef
To: Tonya
Date Posted: Tues, Jan 19, 1999 at 06:41:03 (EST)
Email Address: kehaler57@yahoo.com

Message:
Milwaukee????!!!! I'm in Sun Prairie just north of Madison. I am so glad to hear from someone else operating in Wisconsin! I am a stay at home mom right now seriously considering getting involved in the PC business. I'm a little hesitant because money is involved in getting started up. I know I can cook, but I'm worried about selling the business, you know, getting started and finding a clientelle. I was also worried about if this training manual was thorough enough, but by reading some of the letters posted in this forum, it sounds like most people are very pleased with what you get. I would love to hear more about how you got started and made the decision that you wanted to be a PC. Tonya
---
Hi, I'm in rural southern Minnesota and also have concerns about how I'm going to get started and market myself in this particular area. I love this forum and am convinced that this is the organization that I will be going with. I too would like any tips out there that any of you could share with me on getting started. Sincerely, Kari H

Subject: Re: New PC
From: AngelChef
To: prospective chef
Date Posted: Fri, Jan 22, 1999 at 11:41:59 (EST)
Email Address: aoc1@bellsouth.net

Message:
I think the best thing you can do is join APCA. The materials are great but the BIGGEST plus to membership is the Members Only Forum! The membership is the most helpful, friendly bunch of folks I've ever been a part of. And you will find answers to your questions...not that you won't find them here. I think if you'll look back thru the archives, a lot of your questions will be answered. The start up cost is minimal (one of the best aspects). I have found lots of ideas on marketing in the members forum and saved a lot of money on ideas I had considered that others have have found not to work so well. (That part of the membership has already paid for itself, considering the $ I've saved by relying on input from those who have been involved in the biz for a while.) I've started slow, but the biggest factor is educating the public on what a PC is and what we can do for them. I have one regular client that I will cook for every 2 weeks and sold 2 gift certificates. Word is getting out and I'm starting to get calls. If you want big returns overnight, don't count on it. But I really think this industry is on the verge of BOOMing. Just GO FOR IT...and Good Luck! I LOVE this business and can hardly wait to see what the next year brings! There are about 1800 PC's now, and predictions are that by 2000, there will be 5000 and it will be a $100 million industry. I'm planning on getting my 'piece of the pie.' Wendy

Subject: Albany New York
From: Jeff Marden
To: All
Date Posted: Sat, Jan 16, 1999 at 13:12:07 (EST)
Email Address: ChefJeffGM@aol.com

Message:
Hello. I am a personal chef in the Albany New York area. I would love to chat with anyone in my area that is interested in the subject or the service that I offer. Thanks, Jeff

Subject: Re: Albany New York
From: Lisa
To: Jeff Marden
Date Posted: Sun, Jan 31, 1999 at 21:00:19 (PST)
Email Address: Not Provided

Message:
Hi Jeff! I, too, am in the Albany area and have been wondering what type of market for PCs their is in the area. I currently do not have the qualifications to do this line of work yet, but I am flirting with the idea of attending culinary school and am researching different career opportunities. What I am wondering is: How do you do this type of work? For example, how much should you charge? How many clients do you have? Is this a full-time job? What kind of experience do you need to be successful? Any info would be greatly appreciated!

Subject: Thanks
From: J.J.
To: All
Date Posted: Fri, Jan 15, 1999 at 10:22:32 (EST)
Email Address: jepperson@kconline.com

Message:
I just wanted to post a follow-up message to thank everyone for their responses here and the e-mails we have rec'd. You are all a very thoughtfull and well organized group! I am in rural Indiana, the biggest town in our county has 15K population. Is there anyone currently working in a similar demographic? We would be interested in hearing from anyone who has suggestions and ideas. Thanks again! J.J.

Subject: Top ten
From: Jc chef
To: All
Date Posted: Fri, Jan 15, 1999 at 08:58:17 (EST)
Email Address: rtierney@snet.net

Message:
I am just setting up my business and would love some feedback on your clients favorite recipes. Does anyone have a top ten list to share?

Subject: chicken salad
From: Chef Bob
To: All
Date Posted: Fri, Jan 15, 1999 at 08:40:25 (EST)
Email Address: Yak9@juno.com

Message:
Does anyone have an interesting/unique idea or recipe for chicken salad ????

Subject: Re: chicken salad
From: Bert M.
To: Chef Bob
Date Posted: Tues, Jan 19, 1999 at 08:16:53 (EST)
Email Address: RedChef16@aol.com

Message:
Just off the top of my head, why not include some diced apples, walnuts, and replace celery with celeriac (celery root)? Sort of a Waldorf Chix Salad. Bert M.

Subject: Re: chicken salad
From: FêteChef
To: Chef Bob
Date Posted: Fri, Jan 15, 1999 at 10:41:12 (EST)
Email Address: jennifer@skynet.ca

Message:
Chicken Salad Poach chicken (white or dark) in chicken stock with thyme and bay. Cool and chop into cubes. Toss with chopped celery, halved green grapes, pineapple tidbits. Dressing is yogurt mixed with curry powder. Dressing is best made the day before in order to allow the flavours to blend. Serve on bed of shredded greens.

Subject: Re: chicken salad
From: FêteChef
To: FêteChef
Date Posted: Fri, Jan 15, 1999 at 12:24:44 (EST)
Email Address: jennifer@skynet.ca

Message:
Chicken Salad Poach chicken (white or dark) in chicken stock with thyme and bay. Cool and chop into cubes. Toss with chopped celery, halved green grapes, pineapple tidbits. Dressing is yogurt mixed with curry powder. Dressing is best made the day before in order to allow the flavours to blend. Serve on bed of shredded greens.
---
Oooooopppppss I left out the lightly-toasted slivered almonds. Makes a difference. Jennifer

Subject: Re: chicken salad
From: Bert M.
To: FêteChef
Date Posted: Tues, Jan 19, 1999 at 08:25:18 (EST)
Email Address: RedChef16@aol.com

Message:
Why not a cold poached Chinese Chx Salad? Take chicken stock flavored with ginger garlic, and scallions, and bring it to a simmer, cook for 15 minutes and then add chix, Immeadiately turn off heat, cover and let sit until room temperature. This leaves the chx cooked but very moist and flavorful. Dice cooked chx, and mix with peanuts, ginger, garlic, scallions, and sesame oil. You can include some chili oil, soy sauce (or for a Thai style, use shredded coconut and Nam Pla {fermented fish sauce}), Mix in some mayo and cider vinegar, and finish with Mandarin Orange and slivered Snow peas and rice noodles.

Subject: Re: chicken salad
From: Chef Bob
To: Bert M.
Date Posted: Tues, Jan 19, 1999 at 22:38:11 (EST)
Email Address: Yak9@juno.com

Message:
Why not a cold poached Chinese Chx Salad? Take chicken stock flavored with ginger garlic, and scallions, and bring it to a simmer, cook for 15 minutes and then add chix, Immeadiately turn off heat, cover and let sit until room temperature. This leaves the chx cooked but very moist and flavorful. Dice cooked chx, and mix with peanuts, ginger, garlic, scallions, and sesame oil. You can include some chili oil, soy sauce (or for a Thai style, use shredded coconut and Nam Pla {fermented fish sauce}), Mix in some mayo and cider vinegar, and finish with Mandarin Orange and slivered Snow peas and rice noodles.
---
Sounds awesome...thank you Bert

Subject: Inquiring Minds Want to Know...
From: J.J. and Amy
To: All
Date Posted: Wed, Jan 13, 1999 at 14:27:54 (EST)
Email Address: jepperson@kconline.com

Message:
Hello to all! Amy and I have been reading through some of your postings and were wondering if we could pick your brains. Would anyone be willing to give us a review of the APCI training materials? Have you found them to be absolute necessities to the organization of your business? Has your personal experience as a PC been all that you thought / hoped it would be? How difficult was your start-up period? How long was your start-up period? Any advice and information will be hugely appreciated! Thanks in advance! Amy Koster and J.J. Epperson

Subject: Re: Inquiring Minds Want to Know...
From: RG
To: J.J. and Amy
Date Posted: Thurs, Jan 14, 1999 at 13:56:12 (EST)
Email Address: RGsKitchen@AOL.com

Message:
Hello to all! Amy and I have been reading through some of your postings and were wondering if we could pick your brains. Would anyone be willing to give us a review of the APCI training materials? Have you found them to be absolute necessities to the organization of your business? Has your personal experience as a PC been all that you thought / hoped it would be? How difficult was your start-up period? How long was your start-up period? Any advice and information will be hugely appreciated! Thanks in advance! Amy Koster and J.J. Epperson
---
I would highly recommend getting the training materials. They will help you get started much more quickly than doing things on your own. There are probably things in there that you hadn't even thought about. Further, there are also many recipes that have been tested and found to freeze well. WE all have our own recipes, but I found those to be a great help. Further, the help that you will get from Candy and the rest of the organization will prove invaluable to you, I'm sure. I say go for it! My business is not starting up as quickly as I had hoped, but I am just starting to see the results of my networking. As everyone in the organization says- educating the public is the biggest challenge. I do want to stick with it, and do enjoy the work. Good luck, RG

Subject: Re: Inquiring Minds Want to Know...
From: Chef Neil
To: J.J. and Amy
Date Posted: Wed, Jan 13, 1999 at 23:32:11 (EST)
Email Address: chefbogart@aol.com

Message:
Hello to all! Amy and I have been reading through some of your postings and were wondering if we could pick your brains. Would anyone be willing to give us a review of the APCI training materials? Have you found them to be absolute necessities to the organization of your business? Has your personal experience as a PC been all that you thought / hoped it would be? How difficult was your start-up period? How long was your start-up period? Any advice and information will be hugely appreciated! Thanks in advance! Amy Koster and J.J. Epperson
---
Dear J.J. & Amy, I do think the training materials are a necessity. I just started working on getting all my stuff together in my free time,( in the middle of a move from Florida to Washington). Now 2&1/2 months later I just signed my first client and I have doon 5 Dinner Parties and just booked 2 more in the last two days. Really starting to roll now. But moving heart me, if I would have stayed in Florida, The business would have taken off in the first month. Being a Personal Chef is awesome, I have been in the feild for ten years and have worked at some of the premier places, but got sick of that type of life. And for my ultimate advice, ASK QUESTIONS, we will answer, this is the tightest group I have ever been around. We will help. Thanks Chef Neil Bogart Chef Neil's Home Gourmet

Subject: Re: Inquiring Minds Want to Know...
From: John
To: Chef Neil
Date Posted: Thurs, Jan 14, 1999 at 00:06:50 (EST)
Email Address: Not Provided

Message:
Amy and J.J.- I have been a profesional chef for many years and have the cooking and catering backround I needed to feel comfortable. What I was most concerned with was getting my PC business started as quickly and legally as possible. I also was concerned with the expectations I had for food quality. The program arrived 2 days ago and has helped me to focus on what needs to be accomplished from a start up standpoint. I would give Candy and the other members of the APCI my endorsement,their what solidified my decision to join.Good luck. John.

Subject: Girlchef Does San Diego...
From: Candy
To: All
Date Posted: Tues, Jan 12, 1999 at 16:25:41 (EST)
Email Address: ChefCandy@personalchef.com

Message:
Ok, everyone, it's official - girlchef arrives in San Diego late on 2/19 and we will not only be offering an APCI Seminar on Saturday 2/20 but will also be hosting an informal get together weekend 'pow-wow' and direction setting weekend for all of you interested in participating. We're planning round-table groups, social get-togethers, and have rented a state of the art teaching facility for some fun... Let us know if you can come and play - dates are Sat/ 2/20-Sun 2/21/99. We'll book rooms on request. I can't wait to meet all of you! Candy

Subject: Re: Girlchef Does San Diego...
From: Chef Neil
To: Candy
Date Posted: Wed, Jan 13, 1999 at 23:37:15 (EST)
Email Address: chefbogart@aol.com

Message:
Ok, everyone, it's official - girlchef arrives in San Diego late on 2/19 and we will not only be offering an APCI Seminar on Saturday 2/20 but will also be hosting an informal get together weekend 'pow-wow' and direction setting weekend for all of you interested in participating. We're planning round-table groups, social get-togethers, and have rented a state of the art teaching facility for some fun... Let us know if you can come and play - dates are Sat/ 2/20-Sun 2/21/99. We'll book rooms on request. I can't wait to meet all of you! Candy
---
Hello PC's: I am there just ordered my plane tickets, Remember this trip is tax deductable. But the fun story about this is when I called a business account travel agent,( They book just for business), The lady I talked to after she heared my businesses name, asked ' Do you do Dinner Parties,' and I said 'YES' So I actually Booked a dinner Party with her for her Parents Reunion. Awesome. Well, Just another Day in Paridise. with Love to all, Chef Neil

Subject: New in CT
From: Michele
To: All
Date Posted: Tues, Jan 12, 1999 at 08:35:54 (EST)
Email Address: shell37@prodigy.net

Message:
Hi Everyone! I've just spent the last hour and a half reading some of your messages -- there is a huge amount of valuable information here!!! Thank you all for sharing your knowledge and experience. I can see that I will have to get up very early so I don't tie up the phone line all day. Michele

Subject: Re: New in CT
From: Bert M.
To: Michele
Date Posted: Thurs, Jan 14, 1999 at 14:28:32 (EST)
Email Address: RedChef16@aol.com

Message:
Welcome Michelle! I am in CT also. What part of the state are you in? Maybe we can meet one day and compare notes, etc BertM, The RedChef

Subject: Re: New in CT
From: Jc chef
To: Bert M.
Date Posted: Fri, Jan 15, 1999 at 08:52:31 (EST)
Email Address: rtierney@snet.net

Message:
I am gearing up to get started in Ct. also. I am in the Hartford area. Do either Michelle or Bert want to get together and compare notes?

Subject: Re: New in CT
From: Michele
To: Jc chef
Date Posted: Sat, Jan 16, 1999 at 08:05:47 (EST)
Email Address: shell37@prodigy.net

Message:
Jc chef: Getting together would be great! I am still working on pricing, menus, etc. Please email me for phone #. Michele

Subject: Re: New in CT
From: Jc chef
To: Bert M.
Date Posted: Fri, Jan 15, 1999 at 08:50:30 (EST)
Email Address: rtierney@snet.net

Message:

Subject: Thank You APCA
From: Chef Dane
To: All
Date Posted: Mon, Jan 11, 1999 at 18:44:28 (EST)
Email Address: karendane@earthlink.net

Message:
Talk about unearned good Karma! I join the APCA November. Then I take Candy's Seminar which is really 'How much fun and good food do you want to eat in this seminar'. Then I leave on holiday for Thailand and Fiji for December (Candy wanted to trade my plane tickets for course fees. Sorry, Candy!) I return; the answer machine is full of potential client messages. I haven't even advertised, yet. Then I remember about the WEB link I got free by joining the APCA (Candy's husband Dennis sets up your custom page free). Next, I get a call from BAY TV channel 4 (NBC). They found me on my WEB page. They want to do a segment on my PC business. So now I'm going on TV. Help! Now I'm in trouble. No problem. Candy sends me all the background press info I need for the station's requests. I also get support and help locally from local APCA members' Linda Nicolette (Dinner's On/ Velcro Mom and Tanya Nu–es (Rent-a-Chef). Thanks everyone. It sure is easier with this Association behind you. Except now I really have to work. I really miss Thailand. Enjoy, Dane

Subject: Mastercook
From: Karen
To: All
Date Posted: Mon, Jan 11, 1999 at 16:58:02 (EST)
Email Address: Cakemake@ivillage.com

Message:
Hi Everyone, I will soon be joining this wonderful support network, and I am curious if any other PC's out there are using Mastercook. I got some info on it and it sounds very useful. However they are coming out very soon with an 5.0 upgraded version, and Im wondering if I should wait to get that or get the present version. If anyone has any input I would greatly appreciate it!

Subject: Re: Mastercook
From: jc chef
To: Karen
Date Posted: Fri, Jan 15, 1999 at 08:56:28 (EST)
Email Address: rtierney@snet.net

Message:
I used the Mastercook software to create a cookbook and found it very helpful. If you are looking to consolodate your recipes into one book it will work for you. I have not tried alot of the recipes provided with it so cannot comment on them.

Subject: Re: Mastercook
From: RG
To: Karen
Date Posted: Mon, Jan 11, 1999 at 23:36:11 (EST)
Email Address: RGsKitchen@AOL.com

Message:
I use MasterCook 4.0 and like it very much. I don't know anything about version 5.0. I guess it is always best to have the newest version, but it depends on when you need it and how long it will be until it comes out. I would contact Sierra Home (MasterCook publisher) at 1-800-757-7707 or www.sierra.com or www.mastercook.com and ask them what the difference between the 2 versions will be. Just a suggestion, Rhonda

Subject: Community Food Tasting Expo
From: Chef On The Go
To: All
Date Posted: Sat, Jan 09, 1999 at 08:16:13 (EST)
Email Address: churillo@gnt.net

Message:
My community hosts a yearly 'Taste' expo. All the local restaurants participate, and my partner and I are going to this year. We are actually the only personal chefs in the area. There will be about 200-300 people coming through this expo. I was wondering if anyone had some ideas on what to serve that's unique. We will have a table with electricity access. We want to make it finger foods they can pick up, but also want them to stop and let us talk about our serves. I'd appreciate all the help anyone has to offer. Thanks, Mary

Subject: Re: Community Food Tasting Expo
From: Candy
To: Chef On The Go
Date Posted: Mon, Jan 11, 1999 at 13:23:23 (EST)
Email Address: ChefCandy@personalchef.com

Message:
My community hosts a yearly 'Taste' expo. All the local restaurants participate, and my partner and I are going to this year. We are actually the only personal chefs in the area. There will be about 200-300 people coming through this expo. I was wondering if anyone had some ideas on what to serve that's unique. We will have a table with electricity access. We want to make it finger foods they can pick up, but also want them to stop and let us talk about our serves. I'd appreciate all the help anyone has to offer. Thanks, Mary
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Hi, Mary. Our local chapter of the APCA has participated in quite a few 'tasting' events, and we had a very positive response to our beautiful Caponata on brushetta - it's tasty, colorful, easy to eat, and economical. we have guests coming back repeatedly, and were actually the first group to run out of food. we were invited back and requested to repeat the Caponata. Candy

Subject: Re: Community Food Tasting Expo
From: Linda
To: Chef On The Go
Date Posted: Sun, Jan 10, 1999 at 15:24:44 (EST)
Email Address: puebla@jps.net

Message:
My community hosts a yearly 'Taste' expo. All the local restaurants participate, and my partner and I are going to this year. We are actually the only personal chefs in the area. There will be about 200-300 people coming through this expo. I was wondering if anyone had some ideas on what to serve that's unique. We will have a table with electricity access. We want to make it finger foods they can pick up, but also want them to stop and let us talk about our serves. I'd appreciate all the help anyone has to offer. Thanks, Mary
---
Mary, I'd love to know more about your situation: Where are you located? What kind of community is it, rural, commerce-oriented, suburban, etc; and how large a community is it? I'm just starting my own pc business, but I have an extensive background in catering, including providing in-home meals for clients....it was just under the heading of catering rather than personal chef. Please feel free to email me personally and maybe we can talk further and then share with the board?

Subject: Re: Community Food Tasting Expo
From: DANNY BOWER
To: Chef On The Go
Date Posted: Sun, Jan 10, 1999 at 15:01:20 (EST)
Email Address: bowerdke@nbnet.nb.ca

Message:
My community hosts a yearly 'Taste' expo. All the local restaurants participate, and my partner and I are going to this year. We are actually the only personal chefs in the area. There will be about 200-300 people coming through this expo. I was wondering if anyone had some ideas on what to serve that's unique. We will have a table with electricity access. We want to make it finger foods they can pick up, but also want them to stop and let us talk about our serves. I'd appreciate all the help anyone has to offer. Thanks, Mary
---
WHY DON'T YOU E-MAIL ME AT bowerdke@nb.net.nb.ca I AM A GRADUATE OF THE CULINARY INSTITUTE OF AMERICA AND AM WORKING IN FREDERICTON N.B., MY NAME IS DANNY BOWER

Subject: testing posts
From: Lulu
To: All
Date Posted: Sat, Jan 09, 1999 at 06:08:37 (EST)
Email Address: Cheflulu@aol.com

Message:
Just testing - I was never able to post new messages on this forum! Hurray it works!

Subject: Welcome! - Forum Software Upgrade
From: Webmaster
To: All
Date Posted: Fri, Jan 08, 1999 at 12:48:07 (EST)
Email Address: webmaster@personalchef.com

Message:
In an effort to better serve the personal chefs of the world, we have upgraded the Forum software in response to some chefs having difficulty posting. Unfortunately, we can not carry the messages from the old forum software to the new. We have created a link at the bottom of this forum page to the APCI Open Forum Archives which is compiled monthly. We welcome you and through this updated forum software invite you to continue to post on the Net's favorite Personal Chef forum. In the words of two member chefs, 'Cook on with Passion!'

Subject: Re: Welcome! - Forum Software Upgrade
From: Chef Tony
To: Webmaster
Date Posted: Fri, Jan 08, 1999 at 16:32:13 (EST)
Email Address: ABrazeau@aol.com

Message:
In an effort to better serve the personal chefs of the world, we have upgraded the Forum software in response to some chefs having difficulty posting. Unfortunately, we can not carry the messages from the old forum software to the new. We have created a link at the bottom of this forum page to the APCI Open Forum Archives which is compiled monthly. We welcome you and through this updated forum software invite you to continue to post on the Net's favorite Personal Chef forum. In the words of two member chefs, 'Cook on with Passion!'
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Thank you for the update!


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