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Sandy -:- Shrimp Scampi -:- Fri, Oct 15, 1999 at 06:45:21 (PDT)

Sandy -:- Additional portions for children -:- Thurs, Oct 14, 1999 at 11:26:37 (PDT)
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Chef Tracy -:- Re: Additional portions for children -:- Fri, Oct 15, 1999 at 14:38:33 (PDT)

JIm -:- marketing -:- Tues, Oct 12, 1999 at 10:29:42 (PDT)
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Vunay -:- Re: marketing -:- Thurs, Oct 14, 1999 at 19:18:31 (PDT)
_ Chef Sharon -:- Re: marketing -:- Tues, Oct 12, 1999 at 19:20:22 (PDT)

Anne in NC -:- Cleaning -:- Tues, Oct 12, 1999 at 09:11:56 (PDT)
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Chef Sharon -:- Re: Cleaning -:- Tues, Oct 12, 1999 at 19:02:57 (PDT)
_ AngelChef -:- Re: Cleaning -:- Tues, Oct 12, 1999 at 17:51:32 (PDT)
__ Anne in NC -:- Re: Cleaning -:- Wed, Oct 13, 1999 at 05:51:09 (PDT)
___ AngelChef -:- Re: Cleaning -:- Wed, Oct 13, 1999 at 06:07:31 (PDT)
____ AngelChef -:- P.S. -:- Wed, Oct 13, 1999 at 06:10:37 (PDT)

Sandi -:- starting up -:- Mon, Oct 11, 1999 at 14:52:58 (PDT)
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Chef Sharon -:- Re: starting up -:- Tues, Oct 12, 1999 at 19:14:33 (PDT)

Sarah -:- How many hours does it take? -:- Mon, Oct 11, 1999 at 13:25:09 (PDT)
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Judy Ladewig -:- Re: How many hours does it take? -:- Tues, Oct 12, 1999 at 20:39:23 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: How many hours does it take? -:- Mon, Oct 11, 1999 at 15:23:54 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: How many hours does it take? -:- Mon, Oct 11, 1999 at 15:23:49 (PDT)
_ Ninas Mom -:- Re: How many hours does it take? -:- Mon, Oct 11, 1999 at 14:06:22 (PDT)
__ Stephen -:- Re: How many hours does it take? -:- Sat, Oct 16, 1999 at 07:34:13 (PDT)
___ Chef on Call -:- Re: How many hours does it take? -:- Sat, Oct 16, 1999 at 08:08:41 (PDT)

Diane Honegger -:- Legal Issues -:- Sun, Oct 10, 1999 at 17:46:43 (PDT)
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Chef Sharon -:- Re: Legal Issues -:- Tues, Oct 12, 1999 at 19:07:20 (PDT)
_ AngelChef -:- Re: Legal Issues -:- Tues, Oct 12, 1999 at 18:00:30 (PDT)
_ chefina -:- Re: Legal Issues -:- Mon, Oct 11, 1999 at 14:29:27 (PDT)
__ chefina -:- Re: Legal Issues -:- Mon, Oct 11, 1999 at 19:12:00 (PDT)

Lynn -:- The Future -:- Sun, Oct 10, 1999 at 16:59:30 (PDT)
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chefina -:- Re: The Future -:- Thurs, Oct 14, 1999 at 11:07:41 (PDT)

Chef Sharon/Forum Moderator -:- Lone Star Personal Chef Chapter -:- Sun, Oct 10, 1999 at 16:55:24 (PDT)

Chef Sharon/Forum Moderator -:- Our compliments to the Chef!! -:- Sun, Oct 10, 1999 at 09:06:05 (PDT)

Greg -:- Big Transition -:- Fri, Oct 08, 1999 at 21:48:27 (PDT)
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Chef Sharon/Forum Moderator -:- Re: Big Transition -:- Fri, Oct 08, 1999 at 22:18:06 (PDT)

Diane Honegger -:- Questions about the program -:- Thurs, Oct 07, 1999 at 17:44:39 (PDT)
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Chef Sharon/Forum Moderator -:- Re: Questions about the program -:- Fri, Oct 08, 1999 at 05:32:01 (PDT)
__ Diane -:- Re: Questions about the program -:- Sun, Oct 10, 1999 at 17:24:48 (PDT)
_ Chef Terry -:- Re: Questions about the program -:- Thurs, Oct 07, 1999 at 19:50:37 (PDT)
__ Diane -:- Re: Questions about the program -:- Sun, Oct 10, 1999 at 17:17:54 (PDT)

Jennifer -:- how much time? -:- Thurs, Oct 07, 1999 at 12:49:59 (PDT)
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chef Terry -:- Re: how much time? -:- Thurs, Oct 07, 1999 at 19:56:18 (PDT)
__ Jennifer -:- Re: how much time? -:- Fri, Oct 08, 1999 at 11:32:51 (PDT)

kristi siegel -:- Your favorite American food -:- Thurs, Oct 07, 1999 at 10:43:10 (PDT)

Donna S -:- Thank You for the Zone help -:- Thurs, Oct 07, 1999 at 06:48:49 (PDT)

Bryan Davis -:- Freezing tips -:- Wed, Oct 06, 1999 at 21:08:11 (PDT)
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Chef Roseann -:- Re: Freezing tips -:- Fri, Oct 08, 1999 at 17:44:39 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Freezing tips -:- Thurs, Oct 07, 1999 at 06:26:42 (PDT)
_ AngelChef -:- Re: Freezing tips -:- Thurs, Oct 07, 1999 at 05:25:35 (PDT)

Colleen -:- Support of spouse -:- Wed, Oct 06, 1999 at 15:08:21 (PDT)
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Colleen -:- Cooking on Saturdays? -:- Fri, Oct 08, 1999 at 08:15:01 (PDT)
_ Laurie Streib -:- Re: Support of spouse -:- Wed, Oct 06, 1999 at 18:18:17 (PDT)
__ Chef Terry -:- Re: Support of spouse -:- Thurs, Oct 07, 1999 at 09:00:56 (PDT)

Jennifer -:- experience -:- Wed, Oct 06, 1999 at 12:29:06 (PDT)
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Judy Ladewig -:- Re: experience -:- Wed, Oct 06, 1999 at 13:51:30 (PDT)

Chef Sharon/Forum Moderator -:- Personal Chef 101 Classes! -:- Wed, Oct 06, 1999 at 07:34:44 (PDT)

Chef Terry -:- The Great Chat -:- Mon, Oct 04, 1999 at 18:55:08 (PDT)
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Chef Sharon/Forum Moderator -:- Re: The Great Chat -:- Mon, Oct 04, 1999 at 20:08:32 (PDT)

Lynn -:- New Clients -:- Mon, Oct 04, 1999 at 15:42:02 (PDT)
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Chef Terry -:- Re: New Clients -:- Mon, Oct 04, 1999 at 16:06:41 (PDT)

Chef Terry -:- The Canadian Personal Chef Brigade -:- Mon, Oct 04, 1999 at 09:08:09 (PDT)
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Chef Sharon/Forum Moderator -:- Re: The Canadian Personal Chef Brigade -:- Mon, Oct 04, 1999 at 10:43:53 (PDT)

Laurie Streib -:- New Chef! -:- Fri, Oct 01, 1999 at 08:00:39 (PDT)
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Chef Terry -:- Re: New Chef! -:- Fri, Oct 01, 1999 at 15:58:03 (PDT)
__ Laurie -:- Re: New Chef! -:- Sat, Oct 02, 1999 at 09:06:47 (PDT)
_ JulieP -:- Re: New Chef! -:- Fri, Oct 01, 1999 at 15:22:22 (PDT)
__ Laurie -:- Re: New Chef! -:- Sat, Oct 02, 1999 at 09:09:34 (PDT)
___ Donna S -:- Re: New Chef! -:- Sun, Oct 03, 1999 at 17:48:17 (PDT)
____ Donna S -:- Re: New Chef! -:- Sun, Oct 03, 1999 at 17:59:57 (PDT)
_____ Ninas Mom -:- Re: New Chef! -:- Mon, Oct 04, 1999 at 05:35:09 (PDT)
_____ Chef Sharon/Forum Moderator -:- Re: New Chef! -:- Sun, Oct 03, 1999 at 18:47:34 (PDT)

Krista -:- Getting Started -:- Wed, Sep 29, 1999 at 10:24:29 (PDT)
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KW -:- Re: Getting Started -:- Thurs, Sep 30, 1999 at 10:37:22 (PDT)
_ Ninas Mom -:- Re: Getting Started -:- Wed, Sep 29, 1999 at 14:33:36 (PDT)

Marie-Alison -:- Houston Opportunities -:- Wed, Sep 29, 1999 at 08:42:03 (PDT)
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Chef Sharon/Forum Moderator -:- Re: Houston Opportunities -:- Wed, Sep 29, 1999 at 13:16:17 (PDT)

Chef Sharon/Forum Moderator -:- Lone Star Personal Chef Chapter -:- Tues, Sep 28, 1999 at 11:15:51 (PDT)

Chef Henry -:- unsure -:- Tues, Sep 28, 1999 at 10:44:35 (PDT)
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candy -:- Re: unsure -:- Tues, Sep 28, 1999 at 14:04:46 (PDT)
_ Chef Terry -:- Re: unsure -:- Tues, Sep 28, 1999 at 13:16:24 (PDT)

Darlene -:- Part-time -:- Mon, Sep 27, 1999 at 17:15:08 (PDT)
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Judy Ladewig -:- Re: Part-time -:- Tues, Sep 28, 1999 at 08:16:01 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Part-time -:- Mon, Sep 27, 1999 at 20:13:16 (PDT)
_ Judy Ladewig -:- Re: Part-time -:- Mon, Sep 27, 1999 at 19:36:43 (PDT)
_ Chef Terry -:- Re: Part-time -:- Mon, Sep 27, 1999 at 19:24:03 (PDT)

Donna S -:- Zone cooking, OAMC and credentials -:- Fri, Sep 24, 1999 at 12:00:19 (PDT)
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Judy Ladewig -:- Re: Zone cooking, OAMC and credentials -:- Mon, Sep 27, 1999 at 19:57:03 (PDT)
_ Lois -:- Re: Zone cooking, OAMC and credentials -:- Sun, Sep 26, 1999 at 05:58:27 (PDT)
_ Chef Terry -:- Re: Zone cooking, OAMC and credentials -:- Fri, Sep 24, 1999 at 20:08:29 (PDT)

Marisa Pruss -:- Insurance, Bonding, Certification -:- Thurs, Sep 23, 1999 at 12:02:43 (PDT)
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Judy Ladewig -:- Re: Insurance, Bonding, Certification -:- Fri, Sep 24, 1999 at 10:11:42 (PDT)
__ Candy -:- Re: Insurance, Bonding, Certification -:- Fri, Sep 24, 1999 at 10:56:20 (PDT)
_ Anne in NC -:- Re: Insurance, Bonding, Certification -:- Thurs, Sep 23, 1999 at 13:43:31 (PDT)
_ Candy Wallace -:- Re: Insurance, Bonding, Certification -:- Thurs, Sep 23, 1999 at 12:15:41 (PDT)

Makenna Berry -:- Sick days -:- Wed, Sep 22, 1999 at 09:21:46 (PDT)
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Chef JT -:- Re: Sick days -:- Thurs, Sep 23, 1999 at 06:39:24 (PDT)
_ Candy -:- Re: Sick days -:- Wed, Sep 22, 1999 at 10:30:22 (PDT)

Makenna Berry -:- Formal Culinary education necessary -:- Tues, Sep 21, 1999 at 14:37:48 (PDT)
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Ina Kuller -:- Re: Formal Culinary education necessary -:- Tues, Sep 21, 1999 at 21:41:13 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Formal Culinary education necessary -:- Tues, Sep 21, 1999 at 16:41:50 (PDT)
_ Dave Little -:- Re: Formal Culinary education necessary -:- Tues, Sep 21, 1999 at 16:07:49 (PDT)
_ candy wallace -:- Re: Formal Culinary education necessary -:- Tues, Sep 21, 1999 at 14:54:09 (PDT)

yvonne -:- Number of meals prepared -:- Tues, Sep 21, 1999 at 12:06:40 (PDT)
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Chef Sharon -:- Re: Number of meals prepared -:- Tues, Sep 21, 1999 at 13:49:29 (PDT)
_ Chef Terry -:- Re: Number of meals prepared -:- Tues, Sep 21, 1999 at 13:18:21 (PDT)

Anne in NC -:- Membership fees -:- Tues, Sep 21, 1999 at 08:39:13 (PDT)
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Candy -:- Re: Membership fees -:- Tues, Sep 21, 1999 at 10:11:02 (PDT)

Stephen -:- Earning Potential -:- Sat, Sep 18, 1999 at 08:33:50 (PDT)
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Chef JT -:- Re: Earning Potential -:- Tues, Sep 21, 1999 at 07:54:05 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Earning Potential -:- Mon, Sep 20, 1999 at 19:26:04 (PDT)
_ Dave Little -:- Re: Earning Potential -:- Mon, Sep 20, 1999 at 15:13:15 (PDT)
__ Anne in NC -:- Re: Earning Potential -:- Tues, Sep 21, 1999 at 06:23:00 (PDT)
_ Chef Terry -:- Re: Earning Potential -:- Sun, Sep 19, 1999 at 06:52:34 (PDT)

chefconnie -:- pricing and containers -:- Thurs, Sep 16, 1999 at 09:18:18 (PDT)
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AngelChef -:- Re: pricing and containers -:- Sat, Sep 18, 1999 at 18:51:42 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: pricing and containers -:- Thurs, Sep 16, 1999 at 14:01:42 (PDT)

Vunay -:- A typical day -:- Wed, Sep 15, 1999 at 18:50:03 (PDT)
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AngelChef -:- Re: A typical day -:- Sat, Sep 18, 1999 at 19:00:57 (PDT)
__ Vunay -:- Re: A typical day -:- Sun, Sep 19, 1999 at 12:33:14 (PDT)
__ Chef Sharon/Forum Moderator -:- Re: A typical day -:- Sun, Sep 19, 1999 at 07:03:30 (PDT)
_ Chef Terry -:- Re: A typical day -:- Thurs, Sep 16, 1999 at 13:44:06 (PDT)
__ Vunay -:- Re: A typical day -:- Thurs, Sep 16, 1999 at 16:48:17 (PDT)
___ Chef Terry -:- Re: A typical day -:- Fri, Sep 17, 1999 at 13:10:24 (PDT)

Chef Sharon/Forum Moderator -:- DC Summit Rescheduled -:- Wed, Sep 15, 1999 at 12:01:10 (PDT)

Candy Wallace -:- DC Summit -:- Wed, Sep 15, 1999 at 10:40:07 (PDT)
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Chef Sharon/Forum Moderator -:- Re: DC Summit -:- Wed, Sep 15, 1999 at 11:28:53 (PDT)

Chef Sharon/Forum Moderator -:- **DC Summit CANCELLED** -:- Wed, Sep 15, 1999 at 08:20:17 (PDT)

AngelChef -:- come hell or HIGH WATER! -:- Wed, Sep 15, 1999 at 03:59:27 (PDT)

Allison -:- Should we go for it? Please help! -:- Sat, Sep 11, 1999 at 15:23:58 (PDT)
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Chef Terry -:- Re: Should we go for it? Please help! -:- Sun, Sep 12, 1999 at 08:02:34 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Should we go for it? Please help! -:- Sat, Sep 11, 1999 at 17:49:48 (PDT)

Terri -:- Cooking Location -:- Wed, Sep 08, 1999 at 21:07:43 (PDT)
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ChefIna -:- Re: Cooking Location -:- Thurs, Sep 09, 1999 at 08:17:27 (PDT)

Candy Wallace -:- Summit in Washington, D.C. -:- Tues, Sep 07, 1999 at 17:18:02 (PDT)

Laura -:- Earning Potential - PT -:- Tues, Sep 07, 1999 at 15:45:50 (PDT)
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Chef Sharon/Forum Moderator -:- Re: Earning Potential - PT -:- Tues, Sep 07, 1999 at 19:05:38 (PDT)
__ bill -:- Re: Earnings -:- Tues, Sep 14, 1999 at 10:10:13 (PDT)

Lynn -:- Chef Associations -:- Mon, Sep 06, 1999 at 16:28:38 (PDT)
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Linda -:- Re: Chef Associations -:- Mon, Sep 13, 1999 at 14:42:04 (PDT)
_ happy pc -:- Re: Chef Associations -:- Thurs, Sep 09, 1999 at 20:17:24 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Chef Associations -:- Tues, Sep 07, 1999 at 15:28:28 (PDT)
_ Chef Terry -:- Re: Chef Associations -:- Mon, Sep 06, 1999 at 16:58:56 (PDT)

alexandria -:- getting started -:- Sun, Sep 05, 1999 at 17:52:38 (PDT)
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Chef Sharon/Forum Moderator -:- Re: getting started -:- Thurs, Sep 09, 1999 at 18:36:50 (PDT)

Kitchen Elf Allyn -:- Recomendations -:- Thurs, Sep 02, 1999 at 10:20:54 (PDT)
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Chef Terry -:- Re: Recomendations -:- Thurs, Sep 02, 1999 at 18:00:12 (PDT)

The Kitchen Elf -:- substitution of tofu -:- Thurs, Sep 02, 1999 at 10:07:36 (PDT)
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Chef JT -:- Re: substitution of tofu -:- Thurs, Sep 02, 1999 at 18:27:19 (PDT)
_ chef Terry -:- Re: substitution of tofu -:- Thurs, Sep 02, 1999 at 18:07:02 (PDT)
_ candy -:- Re: substitution of tofu -:- Thurs, Sep 02, 1999 at 17:17:45 (PDT)

Colleen Ige -:- Client Feed Back -:- Wed, Sep 01, 1999 at 21:38:04 (PDT)

Candy Wallace -:- Chef of the Month for September -:- Wed, Sep 01, 1999 at 14:11:23 (PDT)
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Chef JT -:- Re: Chef of the Month for September -:- Thurs, Sep 02, 1999 at 18:16:38 (PDT)
_ Chef Terry -:- Re: Chef of the Month for September -:- Wed, Sep 01, 1999 at 14:39:32 (PDT)

Susan -:- Encouraging Article -:- Wed, Sep 01, 1999 at 13:19:56 (PDT)

Chef Sharon/Forum Moderator -:- Calling All Texans -:- Tues, Aug 31, 1999 at 13:58:10 (PDT)

sandy -:- labels -:- Tues, Aug 31, 1999 at 07:54:08 (PDT)
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Chef Sharon/Forum Moderator -:- Re: labels -:- Tues, Aug 31, 1999 at 09:29:16 (PDT)

sandy -:- Feedback from Customers -:- Tues, Aug 31, 1999 at 06:20:47 (PDT)
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Chef Sharon/Forum Moderator -:- Re: Feedback from Customers -:- Tues, Aug 31, 1999 at 09:31:45 (PDT)
__ Chef JT -:- Re: Feedback from Customers -:- Tues, Aug 31, 1999 at 14:15:55 (PDT)

ChefByNite -:- Thankyou!!!! -:- Fri, Aug 27, 1999 at 18:57:45 (PDT)
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Dave -:- Re: Thankyou!!!! -:- Mon, Aug 30, 1999 at 17:32:16 (PDT)
__ Chef Terry -:- Re: Thankyou!!!! -:- Mon, Aug 30, 1999 at 21:03:30 (PDT)

Chef Missy -:- Containers -:- Thurs, Aug 26, 1999 at 10:06:18 (PDT)
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AngelChef -:- Re: Containers -:- Sat, Aug 28, 1999 at 18:27:58 (PDT)
__ Chef JT -:- Re: Containers -:- Tues, Aug 31, 1999 at 14:24:00 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Containers -:- Fri, Aug 27, 1999 at 18:04:19 (PDT)
__ Sheila Marie -:- Re: Containers -:- Mon, Aug 30, 1999 at 12:24:00 (PDT)

Chef Sharon/Forum Moderator -:- Pampered Chef Ultimate Slicer -:- Wed, Aug 25, 1999 at 15:25:56 (PDT)

Chef Sharon/Forum Moderator -:- Show off your website! -:- Sun, Aug 22, 1999 at 18:31:25 (PDT)

Jessica -:- Thank you!... -:- Fri, Aug 20, 1999 at 17:13:10 (PDT)
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AngelChef -:- Re: Thank you!... -:- Sat, Aug 21, 1999 at 06:31:33 (PDT)

Chef Sharon/Forum Moderator -:- Texas Personal Chef Chapter -:- Wed, Aug 18, 1999 at 19:52:07 (PDT)
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Chef Carrie Ann -:- Re: Texas Personal Chef Chapter -:- Tues, Aug 24, 1999 at 13:33:56 (PDT)
__ Chef Sharon/Forum Moderator -:- Re: Texas Personal Chef Chapter -:- Sat, Aug 28, 1999 at 19:52:47 (PDT)

Heather -:- Taxes -:- Wed, Aug 18, 1999 at 11:07:45 (PDT)
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Chef JT -:- Re: Taxes -:- Tues, Aug 31, 1999 at 14:32:22 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Taxes -:- Wed, Aug 18, 1999 at 16:08:47 (PDT)

Juan Carlos Morello -:- Mistter -:- Mon, Aug 16, 1999 at 09:39:30 (PDT)

Marie -:- Starting -:- Sun, Aug 15, 1999 at 07:45:59 (PDT)
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Chef Sharon/Forum Moderator -:- Re: Starting -:- Wed, Aug 18, 1999 at 16:06:15 (PDT)

Chef Steph -:- Starting PCS in Missouri -:- Tues, Aug 10, 1999 at 19:24:01 (PDT)
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AngelChef -:- Re: Starting PCS in Missouri -:- Wed, Aug 11, 1999 at 04:54:54 (PDT)

Chef Sharon/Forum Moderator -:- Personal Chef City -:- Tues, Aug 10, 1999 at 16:57:47 (PDT)

N. Stein -:- Hiring Personal Chefs -:- Tues, Aug 10, 1999 at 11:04:40 (PDT)

Rob Kaplinsky -:- Getting Started -:- Mon, Aug 09, 1999 at 07:44:42 (PDT)
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Candy -:- Re: Getting Started -:- Mon, Aug 09, 1999 at 09:18:24 (PDT)

Chef Sharon/Forum Moderator -:- EAST COAST SUMMIT INFORMATION! -:- Sun, Aug 08, 1999 at 14:30:17 (PDT)

Anne in NC -:- single & starting a pc business -:- Fri, Aug 06, 1999 at 10:36:54 (PDT)
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Chef Sharon/Forum Moderator -:- Re: single & starting a pc business -:- Sat, Aug 07, 1999 at 11:31:38 (PDT)
__ Cafe Katie -:- Re: single & starting a pc business -:- Tues, Aug 31, 1999 at 10:40:11 (PDT)
___ sandy -:- Re: single & starting a pc business -:- Tues, Aug 31, 1999 at 12:20:35 (PDT)

Gary Banks -:- Chef needed -:- Fri, Aug 06, 1999 at 03:19:58 (PDT)

Chef Sharon/Forum Moderator -:- The DC Summit -:- Mon, Aug 02, 1999 at 17:30:38 (PDT)
_
Gary Banks -:- Chefs needed -:- Fri, Aug 06, 1999 at 03:23:04 (PDT)
_ AngelChef -:- Re: The DC Summit -:- Mon, Aug 02, 1999 at 18:00:30 (PDT)
__ miss sutherland -:- Re: The DC Summit -:- Wed, Aug 04, 1999 at 00:55:48 (PDT)
___ mrs celeste -:- Re: The DC Summit -:- Wed, Aug 04, 1999 at 12:02:35 (PDT)

Terry -:- Canada -:- Sun, Aug 01, 1999 at 12:23:28 (PDT)
_
AngelChef -:- Re: Canada -:- Mon, Aug 02, 1999 at 17:59:24 (PDT)
__ Terry -:- Re: Canada -:- Tues, Aug 03, 1999 at 10:52:12 (PDT)
___ Terry -:- Re: Canada -:- Tues, Aug 03, 1999 at 10:58:41 (PDT)
____ Terry -:- Re: Canada -:- Tues, Aug 03, 1999 at 11:03:03 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Canada -:- Sun, Aug 01, 1999 at 14:05:21 (PDT)

Paul M. Matthews -:- Finances -:- Sat, Jul 31, 1999 at 04:22:00 (PDT)
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candy -:- Re: Finances -:- Sat, Jul 31, 1999 at 10:34:09 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Finances -:- Sat, Jul 31, 1999 at 09:11:49 (PDT)
__ miss sutherland -:- Re: Finances -:- Wed, Aug 04, 1999 at 00:58:55 (PDT)

Patrick -:- Grateful Member -:- Wed, Jul 28, 1999 at 17:08:11 (PDT)
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Chef Sharon/Forum Moderator -:- Re: Grateful Member -:- Fri, Jul 30, 1999 at 05:34:09 (PDT)

Candy -:- TV Exposure for Personal Chefs -:- Wed, Jul 28, 1999 at 09:47:13 (PDT)
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ChefNicole -:- Re: TV Exposure for Personal Chefs -:- Wed, Jul 28, 1999 at 23:14:28 (PDT)
__ candy -:- Re: TV Exposure for Personal Chefs -:- Thurs, Jul 29, 1999 at 07:52:06 (PDT)

Joanna -:- Should We? -:- Tues, Jul 27, 1999 at 21:25:22 (PDT)
_
Allison -:- Re: Should We? -:- Sat, Sep 11, 1999 at 15:28:56 (PDT)
_ Nicole -:- Re: Should We? -:- Wed, Jul 28, 1999 at 23:20:27 (PDT)
_ ccandy -:- Re: Should We? -:- Wed, Jul 28, 1999 at 08:15:51 (PDT)

sandy -:- organic foods -:- Mon, Jul 26, 1999 at 11:04:49 (PDT)
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Ina Kuller- Chef Ina -:- Re: organic foods -:- Wed, Jul 28, 1999 at 14:46:36 (PDT)

Connie Owens -:- What foods won't freeze -:- Sun, Jul 25, 1999 at 14:43:55 (PDT)
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Chef Sharon/Forum Moderator -:- Re: What foods won't freeze -:- Sun, Jul 25, 1999 at 16:22:47 (PDT)

Chef Mario's PCS -:- HE SHOWED ME THE MONEY -:- Thurs, Jul 22, 1999 at 14:10:59 (PDT)
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candy -:- Re: HE SHOWED ME THE MONEY -:- Fri, Jul 23, 1999 at 08:01:09 (PDT)

Diane -:- P.C. in MN ?? -:- Tues, Jul 20, 1999 at 18:54:36 (PDT)
_
Chef Sharon -:- Re: P.C. in MN ? -:- Tues, Jul 20, 1999 at 22:06:07 (PDT)

Blaine -:- Should I or Shouldn't I?? -:- Tues, Jul 20, 1999 at 12:37:48 (PDT)

Donna - TLC -:- just begining -:- Thurs, Jul 15, 1999 at 10:00:53 (PDT)
_
jennifer -:- Re: just begining -:- Wed, Jul 28, 1999 at 13:09:57 (PDT)
_ Jane -:- Re: just begining -:- Fri, Jul 16, 1999 at 05:33:22 (PDT)
__ Donna - TLC -:- Re: just begining -:- Fri, Jul 16, 1999 at 06:39:50 (PDT)
___ Jane -:- Re: just begining -:- Fri, Jul 16, 1999 at 09:09:08 (PDT)
_ Candy -:- Re: just begining -:- Thurs, Jul 15, 1999 at 10:59:55 (PDT)
__ Chef Sharon -:- Re: just begining -:- Sun, Jul 18, 1999 at 19:49:02 (PDT)

Kitchen Witch -:- An Excellent Training Manual -:- Wed, Jul 14, 1999 at 14:33:53 (PDT)
_
Chef Sharon -:- Re: An Excellent Training Manual -:- Thurs, Jul 22, 1999 at 15:24:33 (PDT)
__ Susan Wheatley/Kitchen Witch -:- Re: An Excellent Training Manual -:- Wed, Aug 11, 1999 at 14:27:32 (PDT)
__ Susan Wheatley/Kitchen Witch -:- Re: An Excellent Training Manual -:- Wed, Aug 11, 1999 at 14:23:41 (PDT)

SandyChef -:- Startup question -:- Wed, Jul 14, 1999 at 13:48:02 (PDT)
_
Chef Bogart -:- Re: Startup question -:- Thurs, Jul 15, 1999 at 07:51:07 (PDT)
__ Chef Sharon -:- Re: Startup question -:- Wed, Jul 21, 1999 at 10:40:54 (PDT)

Chef Bogart -:- FDA Issues New Warning on Raw Sprou -:- Mon, Jul 12, 1999 at 20:53:34 (PDT)

Chef Bogart -:- Hello PC's -:- Mon, Jul 12, 1999 at 20:40:45 (PDT)
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Chef Sharon -:- Re: Hello PC's -:- Wed, Jul 21, 1999 at 10:50:57 (PDT)

Candy Wallace -:- WelcomeBack! -:- Mon, Jul 12, 1999 at 07:34:44 (PDT)
_
chef mario -:- Re: WelcomeBack! -:- Thurs, Jul 22, 1999 at 14:03:46 (PDT)
__ Candy -:- Re: WelcomeBack! -:- Fri, Jul 23, 1999 at 07:59:09 (PDT)


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Subject: Shrimp Scampi
From: Sandy
To: All
Date Posted: Fri, Oct 15, 1999 at 06:45:21 (PDT)
Email Address: sandybermeo@yahoo.com

Message:
Has anyone ever done a version of shrimp scampi for the freezer? How did it turn out? Also, what packaging material do you use for wrapping acidic foods? I prefer not to use foil containers due to the chemical reaction it can cause. Although, I want the container to be oven safe. Do you line the pan first in plastic perhaps and make sure the client knows to remove it before heating.

Subject: Additional portions for children
From: Sandy
To: All
Date Posted: Thurs, Oct 14, 1999 at 11:26:37 (PDT)
Email Address: sandybermeo@yahoo.com

Message:
How do the rest of you PC's handle requests for children who are finicky eaters? This is the scenarion. Parents want gourmet, healthy food but kids won't eat the same thing. Do you create a separate menu using as much of the same ingredients as are in the adult's dishes? Do you charge the same as an additional adult portion? It obviously takes more planning and creativity. I am interested to hear feedback.

Subject: Re: Additional portions for children
From: Chef Tracy
To: Sandy
Date Posted: Fri, Oct 15, 1999 at 14:38:33 (PDT)
Email Address: edibles@mediaone.net

Message:
Hi Sandy, I recently faced this same delima with one of my clients. What I did was to vary the menu selections. Out of five entrees, one for Dad, he wanted gourmet fare, no limit on calories, two entrees for mom, gourmet, but low fat, and two entrees simple and plain for the kiddies. Chicken Pot Pie and Lasagna are always good sellers. You can jazz them up or tone them down. Also if you include sides like Macaroni and Cheese, or Noodles Romanoff, the kids can just eat the sides. I would not, however create a different entree for the kids without charging a seperate entree price. This way if you package them in either single serving, or two serving packages. The parents can decide what to prepare for themselves, and what for the kids, and enjoy both. This is for a basic, two week, 10 meal service. Hope this helps. Chef Tracy Elegant Edibles www.jacksonville.net/~edibles

Subject: marketing
From: JIm
To: All
Date Posted: Tues, Oct 12, 1999 at 10:29:42 (PDT)
Email Address: morbius@totacc.com

Message:
I love the idea of being a personel chef. However I live in a small town (30k population) and I am concerned if I could reasonably expect to have enough costomers. Has there been any marketing studies to show what the potential customer base is for a give population?

Subject: Re: marketing
From: Vunay
To: JIm
Date Posted: Thurs, Oct 14, 1999 at 19:18:31 (PDT)
Email Address: vusawyer@aol.com

Message:
Hi Jim, I am also interested in the pc business and I remember seeing in a previous open forum some info that can help you with demographics/statistics on your area. Check out www.demographics.caci.com Click on 'free zip code data' to get info on your town or surrounding areas such as household income and buying habits of the people living there. Hope this helps! As mentioned before, there are lots of hungry people everywhere! Good luck!

Subject: Re: marketing
From: Chef Sharon
To: JIm
Date Posted: Tues, Oct 12, 1999 at 19:20:22 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I love the idea of being a personel chef. However I live in a small town (30k population) and I am concerned if I could reasonably expect to have enough costomers. Has there been any marketing studies to show what the potential customer base is for a give population?
---
Hi Jim: I don't personally know of any marketing studies per se about our industry but I do know several Personal Chefs that are making a go of it in small communities. Some of them may have to travel a bit in order to work, but there are pockets of wealth in most communities & busy, hungry, working people are everywhere. Your Chamber of Commerce should be able to help you do some exploring on your own w/ population numbers & median income for your area. Have you already talked to friends, neighbors & such about this idea in your community? What are they saying to you? What do you think about it? Your opinion of it *good or bad* can sink OR float your idea. Call Candy & ask her what she thinks. She is happy to talk you through anything about Personal Cheffing. 1.800.644.8389. Good Luck! Chef Sharon

Subject: Cleaning
From: Anne in NC
To: All
Date Posted: Tues, Oct 12, 1999 at 09:11:56 (PDT)
Email Address: mapcooks@aol.com

Message:
I've been wondering what exactly is involved with cleaning the client's kitchen. Does this mean just washing dishes etc. used for meal preparation or does it usually include mopping, and more heavy duty cleaning? I realize it depends on how much of a mess you make but I'm asking for 'in general, typical job' type stuff. Also, do you haul your dirty pots & pans home with you or do you use the client's dishwasher for your things as well as theirs? Thanks

Subject: Re: Cleaning
From: Chef Sharon
To: Anne in NC
Date Posted: Tues, Oct 12, 1999 at 19:02:57 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I've been wondering what exactly is involved with cleaning the client's kitchen. Does this mean just washing dishes etc. used for meal preparation or does it usually include mopping, and more heavy duty cleaning? I realize it depends on how much of a mess you make but I'm asking for 'in general, typical job' type stuff. Also, do you haul your dirty pots & pans home with you or do you use the client's dishwasher for your things as well as theirs? Thanks
---
Hi Anne: I posted a big ol long message about this earlier, but I guess it didn't post! Sorry... I take my own cleaning supplies, trash bag, sponges, dishwashing liquid, etc. w/ me. I don't use their dishwasher, garbage disposal OR trash can. The only way they can tell I've been there is the wonderful smell of fresh cooked food coming from the kitchen. When I arrive, I pay close attention to where everything is, & make sure I leave everything where I found it. Like Wendy, it may be cleaner when I leave, but certainly cleaning is not part of the service I provide for my clients. Your friend in TX, Chef Sharon

Subject: Re: Cleaning
From: AngelChef
To: Anne in NC
Date Posted: Tues, Oct 12, 1999 at 17:51:32 (PDT)
Email Address: ChefWendy@culinary.com

Message:
Hey Anne, No, i don't know anyone that carries dirty pots and pans home. We wash them there...my equipment is ready to roll for next cooking day when I leave! I don't use the dishwasher. When I'm finished, I certainly wouldn't sit and wait for the dishwasher to cycle. And most of my equipment I use for more that one recipe so it wouldn't make sense to use the dishwasher. I wash as I go...I keep dishwater in the sink and clean as I go....change it often and use water as hot as possible! I leave the kitchen just as I found it (but usually cleaner!). I take a little whisk broom to clean up any giblets I might drop on the floor, but no mopping! At least not for me! Wendy Angel In Your Kitchen www.angelsoncall.com

Subject: Re: Cleaning
From: Anne in NC
To: AngelChef
Date Posted: Wed, Oct 13, 1999 at 05:51:09 (PDT)
Email Address: mapcooks@aol.com

Message:
Thanks for the input everyone. My next question is do most of you bring your own cleaning supplies? If so, how do you factor that expense in if they're used for every client?

Subject: Re: Cleaning
From: AngelChef
To: Anne in NC
Date Posted: Wed, Oct 13, 1999 at 06:07:31 (PDT)
Email Address: ChefWendy@culinary.com

Message:
Anee, Yes, I do bring my own cleaning supplies...towels, dishcloths, dish detergent, trash bags, etc. The cost is so minimal, it's just factored in as part of my service...nothing separate. The cost of these things is pennies per visit..just a few cents of dieshwashing soap, and costs of linen and washing and a trash bag. I bring everything I need to complete each job...I have my own preferences for cleaning supplies and would never depend on finding what I need at my client's house! Don't let yourself get bogged down in the little stuff like this or you'll go nuts. Consider your fees and what that breaks down to per hour and you'll see that the few cents you spend on cleaning supplies are miniscule and just part of doing business. Angel In Your Kitchen www.angelsoncall.com

Subject: P.S.
From: AngelChef
To: AngelChef
Date Posted: Wed, Oct 13, 1999 at 06:10:37 (PDT)
Email Address: ChefWendy@culinary.com

Message:
I purchase my dish towels at Sam's in bulk. The price is great, and they last a long time! Again, it's just factored in as a business expense, just like stationery, check printing, printer cartridges, etc. Angel In Your Kitchen www.angelsoncall.com

Subject: starting up
From: Sandi
To: All
Date Posted: Mon, Oct 11, 1999 at 14:52:58 (PDT)
Email Address: fyrme@aol.com

Message:
After being frustrated from working in the restaurant industry, I am ready to work for myself. I love to cook and this type of business seems to be right up my alley. What kind of realistic income am I looking at by becoming a personal chef?

Subject: Re: starting up
From: Chef Sharon
To: Sandi
Date Posted: Tues, Oct 12, 1999 at 19:14:33 (PDT)
Email Address: ChefSharon@culinary.com

Message:
After being frustrated from working in the restaurant industry, I am ready to work for myself. I love to cook and this type of business seems to be right up my alley. What kind of realistic income am I looking at by becoming a personal chef?
---
Hi Sandi: I hope you don't get frustrated w/ this answer, but there are many factors that determine how much $$ you can make as a Personal Chef. Some of those things are # of days per week you plan to chef, # of clients, # of clients/day, for starters. In order to get a better idea on what to expect, why not call Candy or Ina @ 1.800.644.8389 to discuss your personal situation w/ people that have been Personal Cheffing for years. Good luck to you! Your friend in TX, Chef Sharon

Subject: How many hours does it take?
From: Sarah
To: All
Date Posted: Mon, Oct 11, 1999 at 13:25:09 (PDT)
Email Address: WstCstVibe@aol.com

Message:
Hi there everyone! I am just starting out as a pc, and I have been asked numerous times to quote how many meals I can cook in one day, and how many hours on average it will take. (For 2-4 people) I am really unsure-especially if I have to do the shopping and cleaning. ANY advice would be greatly appreciated! Thanks!

Subject: Re: How many hours does it take?
From: Judy Ladewig
To: Sarah
Date Posted: Tues, Oct 12, 1999 at 20:39:23 (PDT)
Email Address: jladewig@greenhills.net

Message:
Sarah, I just want to encourage you to do what Sharon suggests and find a working personal chef in your area that is willing to let you tag along. I am just starting out and went on a cooking date yesterday with a chef in my area. What I learned was even more valuable than I had anticipated. Another suggestion that I have is to practice on willing family members and friends. I am cheffing for my aunt for free, just to get some experience and learn to get a routine down. She just pays for the groceries - although Ihave also gotten some great kitchen equipment from her as well! Just treat these practice sessions as if they are regular clients and it will be very helpful. My first day cooking for my aunt took me nine (yes nine) hours. But putting some of the things into practice that I learned yesterday is going to help me cut that number by at least three hours the next time and I know with practice Iwill get it down to 4-5 hours, which is what I think is typical. Good Luck.

Subject: Re: How many hours does it take?
From: Chef Sharon/Forum Moderator
To: Sarah
Date Posted: Mon, Oct 11, 1999 at 15:23:54 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi there everyone! I am just starting out as a pc, and I have been asked numerous times to quote how many meals I can cook in one day, and how many hours on average it will take. (For 2-4 people) I am really unsure-especially if I have to do the shopping and cleaning. ANY advice would be greatly appreciated! Thanks!
---
Hi Sarah: When you first start, you will find it takes MUCH longer than it does after you have a few cheffing dates under your belt. The normal service is 5 entree's at one time & it can take you between 4 - 8 hours your first time out to pull it off. Each cheffing date teaches you a new lesson. Being prepared for everything is a plus & if you have the opportunity to *tag along* w/ another Personal Chef in your aread I encourage you to do so. I've taken a few along w/ me & it really helps a lot to see it w/ your own eyes. The APCA training manual & tapes will take you through most of it, plus the members are more than glad to help you get through your first trials & tribulations! Good luck to you & I hope to see you in the Member's Forum & Chat soon. Your friend in TX, Chef Sharon

Subject: Re: How many hours does it take?
From: Chef Sharon/Forum Moderator
To: Sarah
Date Posted: Mon, Oct 11, 1999 at 15:23:49 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi Sarah: When you first start, you will find it takes MUCH longer than it does after you have a few cheffing dates under your belt. The normal service is 5 entree's at one time & it can take you between 4 - 8 hours your first time out to pull it off. Each cheffing date teaches you a new lesson. Being prepared for everything is a plus & if you have the opportunity to *tag along* w/ another Personal Chef in your aread I encourage you to do so. I've taken a few along w/ me & it really helps a lot to see it w/ your own eyes. The APCA training manual & tapes will take you through most of it, plus the members are more than glad to help you get through your first trials & tribulations! Good luck to you & I hope to see you in the Member's Forum & Chat soon. Your friend in TX, Chef Sharon

Subject: Re: How many hours does it take?
From: Ninas Mom
To: Sarah
Date Posted: Mon, Oct 11, 1999 at 14:06:22 (PDT)
Email Address: ninas_mom_2000@yahoo.com

Message:
Five hours including grocery shopping. You clean as you go, so when you go you are clean.

Subject: Re: How many hours does it take?
From: Stephen
To: Ninas Mom
Date Posted: Sat, Oct 16, 1999 at 07:34:13 (PDT)
Email Address: stephen@nospam.com

Message:
I've found it's not so much the number of meals that determine how long it takes to cook for a client, but the number of entrees (and sides) and probably more importantly, the *types* of entrees. i.e. it really doesn't take that much longer to prep/cook 6 or 8 servings of something than it does 4. and cooking time isn't all the time you need to comprehend in delivering a complete service for someone... consider the initial phone discussion, on-site interview, resulting menu design (and research if applicable), the menu approval cycle, shopping, getting everything together/packed, travel time, etc. I'd say this 'backend' work is at least half if not sometimes equal to the amount of time I actually spend *cooking* on-site. And I have to say... When that question is asked you will inevitably hear PC's bragging how they can shop/cook for someone in 4-5 hours. Personally (if true) I find that somewhat disturbing. Our clients are paying us good money to provide them with good, well prepared food. Now I'm certainly not advocating being slow/inefficient. But if PC's are designing menus based on enabling them to 'slam dunk' a service, get in/out in 4-5 hours then (in my opinion) they aren't giving the client the level of service they should (or could?) for the $$$ being paid. Sure maybe the client is 'satisfied' but I'm sure only because he/she doesn't know better. Absolutely one should try to maximize their profitability as it relates to labor content, but not by sacrificing the bottom line level of quality of the food & service being sold/delivered.

Subject: Re: How many hours does it take?
From: Chef on Call
To: Stephen
Date Posted: Sat, Oct 16, 1999 at 08:08:41 (PDT)
Email Address: kehaler57@yahoo.com

Message:

Subject: Legal Issues
From: Diane Honegger
To: All
Date Posted: Sun, Oct 10, 1999 at 17:46:43 (PDT)
Email Address: honegger@jps.net

Message:
I have another question and it regards lawsuits. If I cook for someone and leave this food for them to heat and eat later in the week, if they mistreat the food and end up getting ill, what protects me? Are there also other similar issues that are considered and how are they handled? Thanks.

Subject: Re: Legal Issues
From: Chef Sharon
To: Diane Honegger
Date Posted: Tues, Oct 12, 1999 at 19:07:20 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I have another question and it regards lawsuits. If I cook for someone and leave this food for them to heat and eat later in the week, if they mistreat the food and end up getting ill, what protects me? Are there also other similar issues that are considered and how are they handled? Thanks.
---
Informing your clients about proper food handling is your best defense. I leave little food safety tips at the bottom of my menu & also pass along new information about proper food temperature or anything that will help them handle food. The re-heating phase of handling food is where most of the problems come from. An informed client is a safe client.

Subject: Re: Legal Issues
From: AngelChef
To: Diane Honegger
Date Posted: Tues, Oct 12, 1999 at 18:00:30 (PDT)
Email Address: ChefWendy@culinary.com

Message:
Diane, Ina is right! All the proper food handling techniques we use aren't worth a flip without client cooperation. It is essential that you discuss some basics with your clients. And like Ina, I post each weeks menu on the refridgerator door (with a magnatized business card, of course) with proper defrosting and reheating instructions. The client must take some responsibility. And I wouldn't DARE operate without good liability insurance. It's a MUST in this industry...worth every penny should something happen. But should something happen, your best defense is being able to show training in food service/food handling (DEFINITELY worth the money) AND the fact that you posted proper instructions for your client. Wendy Angel In Your Kitchen www.angelsoncall.com

Subject: Re: Legal Issues
From: chefina
To: Diane Honegger
Date Posted: Mon, Oct 11, 1999 at 14:29:27 (PDT)
Email Address: chefina@home.com

Message:
This is INA answering from CANDY'S computer. I truly believe good communication with the client will help to lower the risk of these type problems . Your Written instructions to them should be clear, complete and accurate, and left out in plain view for them to refer to. The refrig door is probably the best and most logical place. I have been PCing for almost 7 years and have not had any related problems. To that I say 'Thank you up there!' The best line of defense after following the above recommendations, is to buy libality insurance. It is available throught APCA at a group rate. If you have other questions, please call us here at the APCA office, and we would be happy to speak with you personally. Ina Kuller

Subject: Re: Legal Issues
From: chefina
To: chefina
Date Posted: Mon, Oct 11, 1999 at 19:12:00 (PDT)
Email Address: chefina@home.com

Message:
OK, OK- I know how to spell LIABILITY

Subject: The Future
From: Lynn
To: All
Date Posted: Sun, Oct 10, 1999 at 16:59:30 (PDT)
Email Address: alumstead@aol.com

Message:
On the verge of deciding about personal cheffing! REALLY!!!! One last question...I would like to hear from some long-term personal chefs about their experiences. Everyone I have spoken to or those who respond to the open forum are so enthusistic, but most have had their businesses for only '6 weeks and 5 clients' or 'in business 8 weeks and 6 customers'. For those of you who have been in the business for 2-5+ years: Is it STILL fun? Have you been able to sustain the number of clients you need over time? Any other insights into personal cheffing as a long-term career choice will be appreciated. Thanks! Lynn

Subject: Re: The Future
From: chefina
To: Lynn
Date Posted: Thurs, Oct 14, 1999 at 11:07:41 (PDT)
Email Address: chefina@home.com

Message:
Hello Lyn, This service business, Personal Cheffing, is here to stay! It is one of the 12 fastest growing home based businesses in the country, according to Entrepreneur Magazine's January 1999 issue. I have been a Personal Chef since 1993. It was the best career decision I ever made. Prior to that I was a private chef and found it very incomplete, not satisfied with servicing just one family. Expanding my business started off a little slow, but I promoted the HECK out of my business. I was able to get on all three TV network affiliates here in San Diego within 9 a nine month period. Boom, business took off. I continued to promote my business anyway I could get peoples' attention. It worked! Happy, satisfied, well fed clients are your best advertising. Word of mouth promotion is very powerful! Since starting to work here in the APCI office in January of this year, I gave away alot of my clients, keeping my favorites, just cooking 1 or 2 X a week. I managed the same 14 clients for almost 2 years, working 3-4 days a week; cooking for them every 2, 4 or 6 weeks. I was not able to take on any additional people. Sometimes one would drop off or various reasons, go into a nursing facility, move, but there was always another one to come along it seems. Once you have a few happy clients, word of mouth takes over, this I know! I always offered a wide range of international cuisine, thus it would be hard to get tired of repeat menu items. The feature of our service is preparing healthful, non chemically enhanced, palate specific dinners. This is a welcome change to the way most people are used to eating. Please don't think of food that has been frozen as a negative. It is a way of preserving the flavor and can be enjoyed by the client at their convenience. I will be in touch with you by phone and look forward to speaking wiht you personally. Sincerely, Ina Kuller

Subject: Lone Star Personal Chef Chapter
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Sun, Oct 10, 1999 at 16:55:24 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi Chefs! I can't tell you how wonderful our meeting was this weekend. If you have not taken the steps to meet w/ others in your area that are doing the same thing you are I can truly say you are missing a great opportunity to network & LEARN. Chefs from all over the state of Texas came to join us as we met to form the Lone Star Personal Chef Association w/ area chapters for the following areas: Central Texas Personal Chef Chapter President: Michael Costilla For: Austin, San Antonio, Brownwood, Waco, Temple, San Marcos & surrounding areas. North Central Texas Personal Chef Chapter President: Donna Prall Dallas Ft. Worth East Texas & surrounding areas Gulf Coast Texas Personal Chef Chapter President: Sharon Worster Houston area Galveston & surrounding areas I have to tell you now that if you haven't yet met Candy Wallace you should do what you can to be where she is going; SHE IS AWESOME! I am speaking for everyone at our Personal Chef 101 Classes & our meetings to say she is TRULY a great person that will point you in the right direction & cares about you & your personal chef business. She has so much to give & 100% does not describe what she gave this weekend. THANK YOU CANDY!!!!!!!!!!! See you in DC...... Your friend in TX, Chef Sharon

Subject: Our compliments to the Chef!!
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Sun, Oct 10, 1999 at 09:06:05 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Our Lone Star Chapter of Personal Chefs was a HUGE success! If you have not had the honor to meet Candy Wallace yet, you are in for a *TREAT*!! What a class act & a beautiful person as well. On Friday night we had the good fortune of being seated at the Chefs Table at Brennan's Restaurant. What a great way to spend a few hours; EATING! Chef Chris Shepherd @ Brennan's in Houston is a true talent & we placed our culinary fate in his hands as he proceeded to serve us a Seven Course Meal! We will list some of the courses below so you can enjoy them in your mind as your mouth waters. Bon Appetit! We also want to thank Chef Randall & Chef Mark for the amazing dishes they shared w/ us & for everyone that stopped by our table to make our time there so enjoyable. FIRST COURSE: Creole Roasted Tomato & Peanut Butter Soup garnished w/ Honey-Cayenne Glazed Shrimp, B. Shrimp Bisque Garnished w/ a Saute of Gulf Shrimp. SECOND COURSE: Crabmeat Stuffed Soft Shell Crab Salad B. Smoked Salmon Cheesecake Salad topped w/ Shoepick Caviar. THIRD COURSE: Charcuterie Plate which included; Rabbit Tenderlion in Foie Gras Terrine, Homemade Andouille Sausage & Duck Gallintine. (YUM! Our Fave) FOURTH COURSE: Redfish Court Bouillon & Ahi Tuna over Saffron Tagliatelle Pasta. Snapper in Gold Foil w/ Giant Lump Crabmeat, & Shrimp in Court Bouillion w/ Chantrelles. Extra Treat: Salmon Gravlax FIFTH COURSE: Pan Seared Veal Ribeye Topped w/ Foie Gras over Wilted Greens & Carmelized Plum Armangac Demi Glaze & Roasted Leg of Venison served w/ Foie Gras w/ a Jack Daniels Molasses Game reduction. SIXTH COURSE: Selected Cheeses Whick include Morbier, English Stilton & Rublichon. Served w/ Raspberries, Blackberries & Oranges. SEVENTH COURSE: Grand Mariner Creme Brulee w/ Texas Blackberry & Blueberry baked on a serving spoon, Brownie w/ Chocolate Sauce topped w/ Vanilla Ice Cream pierced w/ a home baked Cake Spoon, THEN.......an UNBELIEVABLE Cheesecake w/ homemade Caramel Sauce topped w/ Shaved White Chocolate. It was also Alan's birthday so he was presented a chef hat & everyone sang to him! A very wonderful dining experience. Darn, we forgot the camera! Thanks again Chef Chris, Chef Randall & Chef Mark!!!!!!!! Can't wait to see everyone in DC.... Your friend in TX, Chef Sharon

Subject: Big Transition
From: Greg
To: All
Date Posted: Fri, Oct 08, 1999 at 21:48:27 (PDT)
Email Address: mvdelpilar@netscape.net

Message:
I am considering a career change. I'm thinking of leaving remodel construction behind (26 years) and pursuing my second, possibly first favorite thing to do: cooking, eating, enjoying. Tough decision. Money is tight but the body says otherwise. Love dealing with people, have years of client exposure working in the field. Good character references and willingness to try something completely different. Even have potential clients. Love cooking. Followed moms lead when growing up, no professional experience in culinary arts. Anyway, with my wife teaching and full guns in a masters program, 1 child in elementary school and 1 child in junior high, change and $$$ poses an interesting challenge. Have been around small business most of my life, owning and starting up one poses a similar challenge. I happened on your web site by luck after seeing a news segment recently on 'in-home chefs'. Seems they said that this business has grown tremendously in this area (Seattle and Puget Sound area). Great feedback as well from what I've seen on the forum. Questions and information very helpful. Hope to connect firsthand, possibly with any of the local PC's in this area. Would appreciate any additional input. Have seen a few of their websites, Are you out there? Thanks, Greg

Subject: Re: Big Transition
From: Chef Sharon/Forum Moderator
To: Greg
Date Posted: Fri, Oct 08, 1999 at 22:18:06 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I am considering a career change. I'm thinking of leaving remodel construction behind (26 years) and pursuing my second, possibly first favorite thing to do: cooking, eating, enjoying. Tough decision. Money is tight but the body says otherwise. Love dealing with people, have years of client exposure working in the field. Good character references and willingness to try something completely different. Even have potential clients. Love cooking. Followed moms lead when growing up, no professional experience in culinary arts. Anyway, with my wife teaching and full guns in a masters program, 1 child in elementary school and 1 child in junior high, change and $$$ poses an interesting challenge. Have been around small business most of my life, owning and starting up one poses a similar challenge. I happened on your web site by luck after seeing a news segment recently on 'in-home chefs'. Seems they said that this business has grown tremendously in this area (Seattle and Puget Sound area). Great feedback as well from what I've seen on the forum. Questions and information very helpful. Hope to connect firsthand, possibly with any of the local PC's in this area. Would appreciate any additional input. Have seen a few of their websites, Are you out there? Thanks, Greg
---
Dear Greg: Oh yes; WE ARE OUT HERE! It sounds like you have a lot going for you already, a *big* step in the right direction. Candy Wallace is here in TX this weekend for the Personal Chef 101 Training Classes & our Lone Star Chefs Association meeting, but she will be back in the office on Monday. Call her or Ina @ 1.800.644.8389 for more information, you'll be ~so~ glad you did! Hope to see you in the Members Forum & Chat room soon! Your friend in TX, Chef Sharon

Subject: Questions about the program
From: Diane Honegger
To: All
Date Posted: Thurs, Oct 07, 1999 at 17:44:39 (PDT)
Email Address: honegger@jps.net

Message:
I just found out about this program and have some questions that immediately came to mind that were not answered anywhere on the web site: What types of people use Personal Chefs? How much can we expect to be able to charge? What is a 'mobile kit'--what does it consist of and how much does it cost (need to know this before making a decision to proceed). I just didn't feel like I got a whole picture when I visited the site. Answers to questions seemed to be wrapped up in 'the package' (implied). I'd also like to just 'hang out' in the forum for while before I make a decision. Thanks.

Subject: Re: Questions about the program
From: Chef Sharon/Forum Moderator
To: Diane Honegger
Date Posted: Fri, Oct 08, 1999 at 05:32:01 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I just found out about this program and have some questions that immediately came to mind that were not answered anywhere on the web site: What types of people use Personal Chefs? How much can we expect to be able to charge? What is a 'mobile kit'--what does it consist of and how much does it cost (need to know this before making a decision to proceed). I just didn't feel like I got a whole picture when I visited the site. Answers to questions seemed to be wrapped up in 'the package' (implied). I'd also like to just 'hang out' in the forum for while before I make a decision. Thanks.
---
Hi Diane: I'm glad you found the site! Many of your questions can be answered by speaking to Candy or Ina @ 1.800.644.8389. Candy is here w/ me this weekend teaching Personal Chef 101 Classes & conducting the Lone Star Chapter Meeting of Personal Chefs, but Ina is there. Terry is right, all kinds of folks use Personal Chefs. My clients are mainly busy, hungry, working people w/ dual incomes but it is for *anyone* that wants their life back; more time w/ kids, tired of eating out, tired of pizza or worse! The ~mobile kit~ is what you put together to take to your clients home. You can put anything in it you want but I recommend one w/ wheels on it! I got mine at Wal-Mart & picked up a few extras for my cheffing friends in other states. The member's forum & member's chat is full of wonderful people that are glad to help you. When you join the APCA you have access to those two sites. We had a WONDERFUL chat last night in a moderated format & we learned a LOT. If you are interested in joining us for THE Summit in Washington, DC you will find Personal Chef 101 Classes, in addition to roundtable discussions planned for everything from labels to pressure cooking. It's the weekend of October 23rd! Not to mention our **Hurricane Disco** on Saturday evening! Good luck to you & keep e-mailing me! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Questions about the program
From: Diane
To: Chef Sharon/Forum Moderator
Date Posted: Sun, Oct 10, 1999 at 17:24:48 (PDT)
Email Address: honegger@jps.net

Message:
Thanks for responding and thanks for the invitation to join you in Washington, D.C. Can't get away right now. Maybe sometime you might have one out here in California? I discovered that we DO have a local (chapter, I guess?) Personal Chef who advertises serving 3 counties in our area (Sacramento, El Dorado and Placer). They don't advertise as an organization. They advertise as a service. Must be quite a few people involved in that one--such a large area. I found it on your web site. I'll just kind of hang out here and see what it's about. You mentioned joining APCA. What is the fee? I'd like more detail about this training program you offer. The outline doesn't tell me much about what I would get from it. Like I mentioned to Terry, I'm afraid of biting off more than I can chew--more than I could devote the correct amount of time to, so I'm being cautious and wanting to know more before I make a choice. It may not be right for me at the moment, but may be right a year or two down-stream. I appreciate your friendliness. If everyone is like you and Terry, it must be a great group. Thanks.

Subject: Re: Questions about the program
From: Chef Terry
To: Diane Honegger
Date Posted: Thurs, Oct 07, 1999 at 19:50:37 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Diane This is Terry from Toronto, Firstly the APCA is the best of the Personal Chef associations, watch the open forum and check out the postings. A mobile kit is the equiptment we take with us to our Clients houses, Pots, Pans, knives etc.. my Kit did not cost me much, because I had alot of the equiptment . You Charge based on what your market can bear, anywhere from $270 to $325 as a flat fee, Most of us started out watching the forums, that's where you watch and learn. As to the type of client you never know, Generally they are double income, but some of my clients are single, some are wealthy some are not, they run the gamut. I hope this helps Your Friend in Toronto chef Terry

Subject: Re: Questions about the program
From: Diane
To: Chef Terry
Date Posted: Sun, Oct 10, 1999 at 17:17:54 (PDT)
Email Address: honegger@jps.net

Message:
Thanks for your reply, Terry. $270 to $325 for what--per meal, per week, per month? I think I'll hang out for a while to see what all it entails. I have a tendency to bite off more than I can chew, so I want to know quite a bit to help me make a decision of whether it's right at this point in my life. I might choose to hold off for a year or two. Thanks.

Subject: how much time?
From: Jennifer
To: All
Date Posted: Thurs, Oct 07, 1999 at 12:49:59 (PDT)
Email Address: jasnate1@juno.com

Message:
Thanks, Judy, for your input to my previous question! It is encouraging to know that anyone can go from being a good cook to a great cook with effort and some great recipes. I just downloaded those available on the webpage and plan to try them out on my family! Here's my new question for all of you: For every hour that you spend working in your clients' homes or the grocery store, about how much additional time do you spend at home working on things like menu planning, preparing advertising, handling correspondence, finances,etc.? Does being a personal chef involve a lot of this type of 'homework'? If I do this, I am thinking of only working outside the home 2 days a week. Many of you have said (in the archives) that you can work as much or as little as you have the desire to, and with small children to care for, I am trying to get a more specific picture of how being a PC might impact my time with my family. You all come across as very professional and I can tell you do your best for your clients, so if you'd tell me what that involves in terms of homework hours, I'd like to learn. I want to set aside enough time to do this with excellence! Thanks everyone!

Subject: Re: how much time?
From: chef Terry
To: Jennifer
Date Posted: Thurs, Oct 07, 1999 at 19:56:18 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Jennifer I have been in this Business about 6 weeks now and have 7 clients, and I can tell you that it has been alot of work, besides the interviews there is alot of other stuff,marketing yourself, preparing your info packages etc... If you are serious about the PC business you should give Candy a call at the APCA office, she will be more than happy to talk to you, I hope this helps Your friend in Toronto Chef Terry

Subject: Re: how much time?
From: Jennifer
To: chef Terry
Date Posted: Fri, Oct 08, 1999 at 11:32:51 (PDT)
Email Address: jasnate1@juno.com

Message:
Thanks, chef Terry! At this point I don't know that I'm 'serious'--but I am exploring my options, and assessing whether PCing is the right parttime job for me. (When I was a teacher, I had so much prep work every night I thought I'd die! This time, I want to avoid that type of thing.) I'm looking for something that will be a challenging, fun, 8-20 hours per week job that allows me to have a life with my family in the evenings, too! I do understand that as a PC, I'll have to go all out, especially at the beginning, like you are doing now. I'm wondering what the day-to-day routine is like after you've been established for awhile, and how much of your evenings it takes up. I probably sound lazy or over-cautious to some, but I'm just trying to think through child care and household issues since my time away from home/working at home will affect everyone else in the family. Any advice or typical schedules people want to share would be appreciated. I do want to see the video about a day in the life of a PC, but if others would share their experiences and how much time they spend, that would help me make my decision about whether this is the career to invest in. Thanks for your help! Jennifer

Subject: Your favorite American food
From: kristi siegel
To: All
Date Posted: Thurs, Oct 07, 1999 at 10:43:10 (PDT)
Email Address: fruitedplain@hotmail.com

Message:
Hello, I am doing research for a book that I am writing (working title: 'Across the Fruited Plain'). The theme for the book is based on the question: What, to you, is the definitive American food? If you had to enter American cooking in a world wide contest, what would be the best representative of our native food? I am collecting opinions and recipes from food experts like yourself for use in my book. If you have a favorite dish that defines the best of American cookery, please submit it to my e-mail address, along with your name and organization, and place of residence. Here's to the food that America loves!

Subject: Thank You for the Zone help
From: Donna S
To: All
Date Posted: Thurs, Oct 07, 1999 at 06:48:49 (PDT)
Email Address: rdbbk@earthlink.net

Message:
Hello Everyone, I just wanted to Thank all of you for the information on the Zone Diet. 'Nina's Mom' sent some links that helped me find just what I was looking for, The Zone Manager! It will help my work with my Zone clients (future) be alot more acurate and alot easier! I really appreciate all of the help you all offer each other and I hope soon I will be able to do the same for others! Donna S

Subject: Freezing tips
From: Bryan Davis
To: All
Date Posted: Wed, Oct 06, 1999 at 21:08:11 (PDT)
Email Address: Bryanthyme@prodigy.net

Message:
Hi everyone my name is Bryan Davis and I am a new member of APCA. I am a chef in a restaraunt right now but hopefully soon I will be able to leave that job and begin full time personal cheffing. I have my first cooking day comming up on Monday. My concerns are on how to freeze the items on the menu the customer has chosen. I am very confident in my abilities to cook tastey food but I have never packaged and frozen it before. If anyone has the time to offer suggestions and tips on the containers and procedures on freezing I would greatly appreciate it. My main concerns are on vetetables, pastas, grains, seafood, and potatos. I know its alot to ask but like I said I've never done this before.

Subject: Re: Freezing tips
From: Chef Roseann
To: Bryan Davis
Date Posted: Fri, Oct 08, 1999 at 17:44:39 (PDT)
Email Address: tpairo@dmv.com

Message:
Bryan, Start doubling your recipes and put one entree in the freezer to see how it goes. Make sure that it's totally cool and put plastic wrap on the top to keep the crystals down. Good luck and welcome aboard!!!!;-)

Subject: Re: Freezing tips
From: Chef Sharon/Forum Moderator
To: Bryan Davis
Date Posted: Thurs, Oct 07, 1999 at 06:26:42 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi everyone my name is Bryan Davis and I am a new member of APCA. I am a chef in a restaraunt right now but hopefully soon I will be able to leave that job and begin full time personal cheffing. I have my first cooking day comming up on Monday. My concerns are on how to freeze the items on the menu the customer has chosen. I am very confident in my abilities to cook tastey food but I have never packaged and frozen it before. If anyone has the time to offer suggestions and tips on the containers and procedures on freezing I would greatly appreciate it. My main concerns are on vetetables, pastas, grains, seafood, and potatos. I know its alot to ask but like I said I've never done this before.
---
Hi Bryan: In the front of the APCA Recipe book, you will find freezer/heating tips & also in the updates. I recommend the *Prevention's Freezer Cookbook* too. Good luck & I hope to see you in APCA MEMBER'S CHAT tonight! 8:00 CST (9:00 EST, 6:00 Left Coast) Your friend in TX, Chef Sharon

Subject: Re: Freezing tips
From: AngelChef
To: Bryan Davis
Date Posted: Thurs, Oct 07, 1999 at 05:25:35 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi Bryan, Now that you've joined, jump on into the Member's Forum! Tons of info. in the archives as well as our 'Tips and Techniques' Forum for information just like you're looking for! You'll be AMAZED at all the information already in the archives, plus the outpouring of help from our members. If you've joined, you should have info. on the Member's Forum. If not, just call Candy or Ina and they'll send you on your way! P.S. Sharon has a great chat lined up for tonight in our APCA Chat Room, so get in touch with her on signing up for that too! Hope to see you in the forum soon...and chat tonight! Wendy Angel In Your Kitchen www.angelsoncall.com

Subject: Support of spouse
From: Colleen
To: All
Date Posted: Wed, Oct 06, 1999 at 15:08:21 (PDT)
Email Address: cvanover@lexmark.com

Message:
I would love to have some comments from anyone who had to convince their spouse that this is a business worth doing. My DH is an accountant and I am having a hard time convincing him that this will work. I thought I had his support at one time - bought the starter kit and actually worked up a plan to jump start the new career. Then he got cold feet all over again and asked me to put it on hold for about 3 years. Anyone else go through this? Any suggestions on how to approach him again with the concept? His main concern is that the customers won't be there consistently and unfortunately we currently need my salary to help pay the monthly bills. In 3 years it would be less risk because we won't be so dependent on my income. I am expecting our first baby in about a month and the thought of leaving her in daycare is doing a number on me. I would love to have the flexibility this carrer would offer and I personally feel I can make as much as my current salary in a lot less time as a PC. Thanks for any help you may have to offer.

Subject: Cooking on Saturdays?
From: Colleen
To: Colleen
Date Posted: Fri, Oct 08, 1999 at 08:15:01 (PDT)
Email Address: cvanover@lexmark.com

Message:
Thanks Terry and Laurie for the replies. I had not thought about trying to set the cooking days for Saturdays (my day off from the regular job). Do you think people would be willing to let me cook for them on Saturdays until I could get enough commitments to justify dropping my regular work week to 20 hours and could be more flexible with the cooking dates? My start up at this point would be minimal because I have already purchased the training materials from the APCA( about a year ago), I have a computer, printer and lots of cooking supplies. I just need to figure out arranging cooking dates while working 40 hours at my current job - I do not wish to place financial stress on my DH. So my question now is... Is anyone cooking on Saturdays and if so, how is that going for you? Sundays are not an option for me - I am Christian and fellowship with other believers on Sunday is important to me and my DH. Thanks for the help. I love the enthusiasm and energy!

Subject: Re: Support of spouse
From: Laurie Streib
To: Colleen
Date Posted: Wed, Oct 06, 1999 at 18:18:17 (PDT)
Email Address: pims430@aol.com

Message:
Colleen, I am on the verge of ordering a starter kit myself, and am a bit nervous about it even though I have had a catering business of my own for 3 years. My husband, fortunately, is quite supportive of me in this venture; however, I still work full time in the medical field as we too are not yet in a position for me to quit and pursue personal cheffing on a full time basis. I have a 7 month old child, I was in the same boat as you, couldn't stand the thought of putting my son in daycare. However, we found a wonderful sitter and it has made it a bit easier for me to ease into this new career. I plan to personal chef for just a few clients on the weekend to see how things go, and it is my goal to go full time sometime next year. If it happens before then, GREAT! If not, then I feel I have set a realistic goal for myself and my family. I understand your husband's hesitancy because the bills certainly have to be paid, but you can't live your life by putting it on hold all the time! Sometimes you just have to take chances, and if you believe in yourself, that is half the battle. I also realized that when I was pregnant, my emotions were so jumbled, that it wasnt' a good time to make huge decisions like quitting my job. I waited until our son was here and I was back to some sense of normalcy to make firm decisions, and I'm glad I did. I was a bit too emotional then, I think for me I might have made the wrong decision. Trust your instincts, it's your time! Best of luck to you.

Subject: Re: Support of spouse
From: Chef Terry
To: Laurie Streib
Date Posted: Thurs, Oct 07, 1999 at 09:00:56 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Colleen!! I would just like to offer my two cents worth, I am a guy who is very lucky, my wife is and always has been very supportive of every thing I have done, When I said that I wanted to drop my $60000 a year job to do something I love, her words were 'whatever makes you happy' no matter what you find a way and I will say that I looked long and hard at the APCA. The money spent on the Training Kit was the best money spent, and trust me with the exchange it is still worth every cent, the added bonus of course is that people in the APCA are caring and knowledgeable, always there to help and you have the great Forums and Chat rooms. My two cents worth are this, If you wait to do this, you will never do it, you gotta get your ducks in a row. start slow do your plan, find your market and go for it !! Remember the APCA and Candy, started the same way you and I did, they have made all the mistakes for us, they are always there, and have CONFIDENCE in yourself and your ABILITIES. I started up about 6 weeks ago and have 5 clients with 4 more interviews in the next week.' If you build it, they will come' Hope this helps Your friend in Toronto chef Terry

Subject: experience
From: Jennifer
To: All
Date Posted: Wed, Oct 06, 1999 at 12:29:06 (PDT)
Email Address: jasnate1@juno.com

Message:
I've just found your message board and was reading through some of the archives. It seems that many of you have previous experience in restaurants, bakeries, etc. What about someone like me who likes to cook, but doesn't know how to do fancy stuff, and when I try to be 'innovative' it doesn't always turn out that great!??? Is it realistic to want to be a personal chef if I've just done family cooking? Is this something addressed in the training materials? Thanks for your help--I'm a mom considering this career, and I'd love to hear how others got the skills they needed to be successful.

Subject: Re: experience
From: Judy Ladewig
To: Jennifer
Date Posted: Wed, Oct 06, 1999 at 13:51:30 (PDT)
Email Address: jladewig@greenhills.net

Message:
Hi Jennifer! I certainly hope you don't have to have previous professional cooking experience or training to be a personal chef, 'cause I sure don't! Although some of the chefs in our group do have this, many of us do not. We just have a passion for cooking, creating and helping others. In fact, many of us see this as a way to do what we really love, without having to have professional training or working those awful restaurant hours! Just believe in yourself and project that to your clients and they will believe in you too. All it takes is one happy customer to start passing the word out about you. There are a lot of recipes in the recipe book that comes with the training materials and several of us post recipes on the member's forum all the time. You can even use your own creations, just be sure to test them first for freezability, etc. I highly encourage you to join up and buy the training materials. This is a super bunch of people and you will get a lot out of the materials, as well as the member's forum. Good luck with whatever you decide to do!

Subject: Personal Chef 101 Classes!
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Wed, Oct 06, 1999 at 07:34:44 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi Chef's: This Friday you can join us for Personal Chef 101 Classes in the Houston area! Call Candy Wallace for more details @ 1.800.644.8389. Your friend in TX, Chef sharon American Personal Chef Association www.personalchef.com

Subject: The Great Chat
From: Chef Terry
To: All
Date Posted: Mon, Oct 04, 1999 at 18:55:08 (PDT)
Email Address: chefbynite@home.com

Message:
Tonight we had a great chat about the personal chef business. Thanks to Sharon for moderating and all the info shared by other PC's old and new for those of you that missed it check the forum frequently for updates about our next chat Your Friend in Toronto Chef Terry ChefByNite

Subject: Re: The Great Chat
From: Chef Sharon/Forum Moderator
To: Chef Terry
Date Posted: Mon, Oct 04, 1999 at 20:08:32 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Tonight we had a great chat about the personal chef business. Thanks to Sharon for moderating and all the info shared by other PC's old and new for those of you that missed it check the forum frequently for updates about our next chat Your Friend in Toronto Chef Terry ChefByNite
---
Hi Terry: This chat was held in Personal Chef City! To join, go to http://clubs.yahoo.com/clubs/personalchefcity I'll see you in MEMBER'S ONLY chat Thursday night! Your friend in TX, Chef Sharon Personal Chef City clubs.yahoo.com/clubs/personalchefcity www.wester.net/ccookies.gif

Subject: New Clients
From: Lynn
To: All
Date Posted: Mon, Oct 04, 1999 at 15:42:02 (PDT)
Email Address: alumstead

Message:
I am considering starting a personsal chef biz thru APCA in a medium-sized city (pop. about 275,0000). Based on my current research there is only 1 personal chef in the area (USPCI) now. In order to generate the income and lifestyle I desire, I would like to work 4 days per week which would mean an average of 16 monthly clients or some combination of bi-monthly and monthly clients. For those of you who are already establised, how long do you thing it would take to find approximately 16 regular clients, assuming I practice good marketing techniques (brouchures/mailings, speaking engagements, networking, webpage, etc) , based on your experiences? Thanks! Lynn p.s. I already have a few great leads of 2-careeer family professional people who might be inerested as well as one friend who says if I do this, she will definitely hire me! I am interested in knowing in how fast I can expect word of mouth the help me the clients I need after I get started.

Subject: Re: New Clients
From: Chef Terry
To: Lynn
Date Posted: Mon, Oct 04, 1999 at 16:06:41 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Lynn!! Terry from Toronto here, I have been running my business for about 5 weeks , and consider myself lucky, I have 6 clients, all are wonderful people who love my food and service, and all offer me tips & suggestions on my food on a regular basis. I cannot speak for other PC's but I would think if you could sign one a week you are doing well, depending on how aggresive you are, and I consider myself fairly aggresive, in that I have marketed myself to most markets in Toronto. I hope this helps Your Friend In Toronto Chef Terry

Subject: The Canadian Personal Chef Brigade
From: Chef Terry
To: All
Date Posted: Mon, Oct 04, 1999 at 09:08:09 (PDT)
Email Address: chefbynite@home.com

Message:
Hi My name is Terry I have just registered the name The Canadian Personal Chef Brigade, As a proud member of the APCA, I felt that as Canadians we needed a Chapter in The Great White North, so here we are!!! I would like to network and set up a get-together in the near future probably after the DC summit Whether you are a member of the APCA or not, let's meet and say Hi. If you are interested you can contact me through my website or at chefbynite@home.com Your Friend in Toronto Chef Terry Chef terry

Subject: Re: The Canadian Personal Chef Brigade
From: Chef Sharon/Forum Moderator
To: Chef Terry
Date Posted: Mon, Oct 04, 1999 at 10:43:53 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi My name is Terry I have just registered the name The Canadian Personal Chef Brigade, As a proud member of the APCA, I felt that as Canadians we needed a Chapter in The Great White North, so here we are!!! I would like to network and set up a get-together in the near future probably after the DC summit Whether you are a member of the APCA or not, let's meet and say Hi. If you are interested you can contact me through my website or at chefbynite@home.com Your Friend in Toronto Chef Terry
---
Hi Terry: Kewl name. We are having the Texas Chapter meeting this weekend. I'll let you know what worked for us! I'm sure the Texas seafood will be a hit! See ya in DC... Your friend, Sharon

Subject: New Chef!
From: Laurie Streib
To: All
Date Posted: Fri, Oct 01, 1999 at 08:00:39 (PDT)
Email Address: pims430@aol.com

Message:
I am very close to becoming a member, and I get more and more excited every day at the prospect! I noticed someone asked about the Zone diet, I have an interested prospective client who follows this precisely. Any ideas o how to accommodate her? I would also like to know generally...when you are making dinners for your clinets, are you making entrees only or do you also make all the side dishes, desserts, and supply condiments as well?

Subject: Re: New Chef!
From: Chef Terry
To: Laurie Streib
Date Posted: Fri, Oct 01, 1999 at 15:58:03 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Laurie!! I just got back from Cheffin my 'Zoned' Clients , they are a couple watching their diet who are only allowed to eat certain amounts of certain things, so I do two things I substitute all dairy for Soy Beverage, and I use my computer software to check and change items around on the menus for them . Other than that I do not change too much else, As for the sides typically I will leave 2 pastas, 2 types of rice and 3-4 veggies. Hope this helps. Your Friend in Toronto Chef Terry

Subject: Re: New Chef!
From: Laurie
To: Chef Terry
Date Posted: Sat, Oct 02, 1999 at 09:06:47 (PDT)
Email Address: pims430@aol.com

Message:
Hi Laurie!! I just got back from Cheffin my 'Zoned' Clients , they are a couple watching their diet who are only allowed to eat certain amounts of certain things, so I do two things I substitute all dairy for Soy Beverage, and I use my computer software to check and change items around on the menus for them . Other than that I do not change too much else, As for the sides typically I will leave 2 pastas, 2 types of rice and 3-4 veggies. Hope this helps. Your Friend in Toronto Chef Terry
---
thanks for your reply! Can I keep you on my 'buddy list' of Zone questions?? Please let me know if I can help you in any way too. Laurie

Subject: Re: New Chef!
From: JulieP
To: Laurie Streib
Date Posted: Fri, Oct 01, 1999 at 15:22:22 (PDT)
Email Address: foodforethought@worldnet.att.net

Message:
Hi Laurie, I, too, am a new PC and encourage you to sign-up with APCA. I'm sorry that I don't have a reply concerning the Zone Diet, but have cheffed for two people and I left them with 5 entrees, 3 sides, one salad, one bread and dessert. I have a time restraint as far as being home in time for kids after school. This is about all I can do, for now. This was very agreeable with my client. Incidentally, you posted to the old format Open Forum and I got the impression you are located in the Indianapolis area. If so, I am in Greenwood and would love to talk to you sometime. Hope I have helped. I'm still a novice but becoming more confident every day. A new PC friend, Julie Penoff

Subject: Re: New Chef!
From: Laurie
To: JulieP
Date Posted: Sat, Oct 02, 1999 at 09:09:34 (PDT)
Email Address: pims430

Message:
Hi Laurie, I, too, am a new PC and encourage you to sign-up with APCA. I'm sorry that I don't have a reply concerning the Zone Diet, but have cheffed for two people and I left them with 5 entrees, 3 sides, one salad, one bread and dessert. I have a time restraint as far as being home in time for kids after school. This is about all I can do, for now. This was very agreeable with my client. Incidentally, you posted to the old format Open Forum and I got the impression you are located in the Indianapolis area. If so, I am in Greenwood and would love to talk to you sometime. Hope I have helped. I'm still a novice but becoming more confident every day. A new PC friend, Julie Penoff
---
Julie, I get a little confused about these postings! I'm in Indiana, but in New Albany, not Indy. Just saw an article about some Indy personal chefs though -it was great! I would be thrilled to be able to talk with you about what you're doing, we're not that far away from each other. My email adress is Pims430@aol.com. Write anytime!!

Subject: Re: New Chef!
From: Donna S
To: Laurie
Date Posted: Sun, Oct 03, 1999 at 17:48:17 (PDT)
Email Address: rdbbk@earthlink.net

Message:
Hi Laurie, I, too, am a new PC and encourage you to sign-up with APCA. I'm sorry that I don't have a reply concerning the Zone Diet, but have cheffed for two people and I left them with 5 entrees, 3 sides, one salad, one bread and dessert. I have a time restraint as far as being home in time for kids after school. This is about all I can do, for now. This was very agreeable with my client. Incidentally, you posted to the old format Open Forum and I got the impression you are located in the Indianapolis area. If so, I am in Greenwood and would love to talk to you sometime. Hope I have helped. I'm still a novice but becoming more confident every day. A new PC friend, Julie Penoff
---
Julie, I get a little confused about these postings! I'm in Indiana, but in New Albany, not Indy. Just saw an article about some Indy personal chefs though -it was great! I would be thrilled to be able to talk with you about what you're doing, we're not that far away from each other. My email adress is Pims430@aol.com. Write anytime!!
---

Subject: Re: New Chef!
From: Donna S
To: Donna S
Date Posted: Sun, Oct 03, 1999 at 17:59:57 (PDT)
Email Address: rdbbk@earthlink.net

Message:
Hi Laurie, I, too, am a new PC and encourage you to sign-up with APCA. I'm sorry that I don't have a reply concerning the Zone Diet, but have cheffed for two people and I left them with 5 entrees, 3 sides, one salad, one bread and dessert. I have a time restraint as far as being home in time for kids after school. This is about all I can do, for now. This was very agreeable with my client. Incidentally, you posted to the old format Open Forum and I got the impression you are located in the Indianapolis area. If so, I am in Greenwood and would love to talk to you sometime. Hope I have helped. I'm still a novice but becoming more confident every day. A new PC friend, Julie Penoff
---
Julie, I get a little confused about these postings! I'm in Indiana, but in New Albany, not Indy. Just saw an article about some Indy personal chefs though -it was great! I would be thrilled to be able to talk with you about what you're doing, we're not that far away from each other. My email adress is Pims430@aol.com. Write anytime!!
---

---
Hi Laurie, I am the person that inquired about the Zone Diet info last week, and I am happy to see there is more interest than just me. I have been on the 40/30/30 plan for a few months and I really love it, but I have been doing it very 'plain' in other words, eggs for breakfast, tuna for lunch, and chicken for dinner. I want to chef for people and at the same time help them loose weight. But, I really want to put the menus together that are delicious and different than they would do for themselves. The Zone Diet is pretty complicated,other books have been published to simplify them I mentioned 40/30/30 which is the basic concept to Aone. I have found a 40/30/30 cookbook with a lot of great recipes but it is still sort of complicated! I will have to spend a lot of time to put something together, but I will share with you what I come up with. I purchased the Master Cook Cooking Light software and when i put in a couple of the recipes from the 40/30/30 cookbook the 'numbers' come up different hence the complicated stuff I mentioned earlier. I am also just about to get started and waiting for a paycheck so I can send it off to get started! Good Luck to you and hopefully more of us will be able to share info and recipes on this new and I think very profitable way to cook for people. I'm sure there will be a lot of people that want to loose weight but don't want to spend time figuring out the Zone! Donna S. <><

Subject: Re: New Chef!
From: Ninas Mom
To: Donna S
Date Posted: Mon, Oct 04, 1999 at 05:35:09 (PDT)
Email Address: ninas_mom_2000@yahoo.com

Message:
Here are some helpful urls for Zone Diets. http://www.starlighter.com/zone/zb_intro.htm http://zonehome.com/recitoc.htm http://zonehome.com/foodblks.htm http://208.201.252.125/bin/bin.exe?KKITCHEN: http://www.nat.uiuc.edu/ http://www.nutritiouslygourmet.com/http://personalchef.com/index.html

Subject: Re: New Chef!
From: Chef Sharon/Forum Moderator
To: Donna S
Date Posted: Sun, Oct 03, 1999 at 18:47:34 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi Laurie, I, too, am a new PC and encourage you to sign-up with APCA. I'm sorry that I don't have a reply concerning the Zone Diet, but have cheffed for two people and I left them with 5 entrees, 3 sides, one salad, one bread and dessert. I have a time restraint as far as being home in time for kids after school. This is about all I can do, for now. This was very agreeable with my client. Incidentally, you posted to the old format Open Forum and I got the impression you are located in the Indianapolis area. If so, I am in Greenwood and would love to talk to you sometime. Hope I have helped. I'm still a novice but becoming more confident every day. A new PC friend, Julie Penoff
---
Julie, I get a little confused about these postings! I'm in Indiana, but in New Albany, not Indy. Just saw an article about some Indy personal chefs though -it was great! I would be thrilled to be able to talk with you about what you're doing, we're not that far away from each other. My email adress is Pims430@aol.com. Write anytime!!
---

---
Hi Laurie, I am the person that inquired about the Zone Diet info last week, and I am happy to see there is more interest than just me. I have been on the 40/30/30 plan for a few months and I really love it, but I have been doing it very 'plain' in other words, eggs for breakfast, tuna for lunch, and chicken for dinner. I want to chef for people and at the same time help them loose weight. But, I really want to put the menus together that are delicious and different than they would do for themselves. The Zone Diet is pretty complicated,other books have been published to simplify them I mentioned 40/30/30 which is the basic concept to Aone. I have found a 40/30/30 cookbook with a lot of great recipes but it is still sort of complicated! I will have to spend a lot of time to put something together, but I will share with you what I come up with. I purchased the Master Cook Cooking Light software and when i put in a couple of the recipes from the 40/30/30 cookbook the 'numbers' come up different hence the complicated stuff I mentioned earlier. I am also just about to get started and waiting for a paycheck so I can send it off to get started! Good Luck to you and hopefully more of us will be able to share info and recipes on this new and I think very profitable way to cook for people. I'm sure there will be a lot of people that want to loose weight but don't want to spend time figuring out the Zone! Donna S. <><
---
Hi Donna: Just a note to let you know that I didn't feel like the other versions of MasterCook were that accurate on the calorie/fat/carb content, but I recently purchased MasterCook 5.0 & it is FAR superior to the other versions. I also was able to take advantage of a $20.00 rebate offer. I find their info to be very accurate & also providing a diabetic exchange which is a + not just for diabetics but for dieters as well. Good luck!

Subject: Getting Started
From: Krista
To: All
Date Posted: Wed, Sep 29, 1999 at 10:24:29 (PDT)
Email Address: Lelesim@aol.com

Message:
I am just getting started in the Personal Chef business. I have not yet established any clients, but was approached by an owner of an assisted living facility that houses 16 clients. She would like for me to cook the evening meals for 1-2 weeks at a time. I am used to cooking for alot of people, as I have a large family that I cook for, but I am unsure how I should charge for it( to keep it affordable for the owner and profitable enough for me). Any suggestions? Krista

Subject: Re: Getting Started
From: KW
To: Krista
Date Posted: Thurs, Sep 30, 1999 at 10:37:22 (PDT)
Email Address: personlchf@qol.com

Message:
Call Candy Wallace for some input befor you quoet any prices. DO NOT sell yourself short. Your not doing yourself any favors buy discounting your prices just so the "owner" can afford it!! KW

Subject: Re: Getting Started
From: Ninas Mom
To: Krista
Date Posted: Wed, Sep 29, 1999 at 14:33:36 (PDT)
Email Address: ninas_mom_2000@yahoo.com

Message:
I have been doing this for a group of old ladies from a local church. I charge them $8 per portion. It has worked out well for me over the years. Just recently found out there was a name for what I do. Personal Cheffing. Sounds good, rolls off the tongue nicely. This is fun! Ninas Mom

Subject: Houston Opportunities
From: Marie-Alison
To: All
Date Posted: Wed, Sep 29, 1999 at 08:42:03 (PDT)
Email Address: macxx61@hotmail.com

Message:
Dear Sharon After our interesting conversation on the telephone on Friday (excluding the chat on children !!) I spent a fair amount of time over the weekend exploring the various websites you mentioned relating to Personal Chef Services (your own included). I also searched the listings by state for the locations of PC services. Is it correct that you are the only PC in the Houston/Woodlands area?... I would like to know because you have got me quite interested and enthusiastic about the possiblities of a PC servicing NW Houston area. Also,,, how long did it take you from the time you got the Kit to sort yourself out and go get the clients?..Any advice you can pass along would be greatly appreciated.. Thanks

Subject: Re: Houston Opportunities
From: Chef Sharon/Forum Moderator
To: Marie-Alison
Date Posted: Wed, Sep 29, 1999 at 13:16:17 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Dear Sharon After our interesting conversation on the telephone on Friday (excluding the chat on children !!) I spent a fair amount of time over the weekend exploring the various websites you mentioned relating to Personal Chef Services (your own included). I also searched the listings by state for the locations of PC services. Is it correct that you are the only PC in the Houston/Woodlands area?... I would like to know because you have got me quite interested and enthusiastic about the possiblities of a PC servicing NW Houston area. Also,,, how long did it take you from the time you got the Kit to sort yourself out and go get the clients?..Any advice you can pass along would be greatly appreciated.. Thanks
---
Hi Marie-Alison: In the APCA, I'm the only one in my direct area, but there are a few more coming along behind me. There are also others in my area w/ the USPCA that I speak w/ occ. As for Houston, there are almost 4 million people here in & around the city proper. If you cheffed for 5 families a week, you would only need 5 clients to be booked up, or 10 couples (that is if you want to chef one/day), so I would say there are a LOT of clients here! I got my kit & started up right away & within weeks had my 1st 2 clients, then my others came via word of mouth. My best advice is to join up & be active in the APCA Member's Forum where you will find friendly, helpful people there doing what you are doing. Good luck to you & I hope you make it to our Houston meeting on October 9th! Your friend in The Woodlands, Chef Sharon

Subject: Lone Star Personal Chef Chapter
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Tues, Sep 28, 1999 at 11:15:51 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Howdy Texas Personal Chefs: Gather your wagons! Our meeting is set for Saturday, October 9th at high noon at the Guadalajara Restaurant on Hwy. I-45 North in The Woodlands, TX near The Woodlands Mall. Please join us! R.S.V.P. via e-mail. Candy Wallace will be joining us from San Diego, CA. She is the founder of the APCA!!! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: unsure
From: Chef Henry
To: All
Date Posted: Tues, Sep 28, 1999 at 10:44:35 (PDT)
Email Address: jodawn@webtv.net

Message:
I am concerned about a couple of things before spending this kind of money.1 I live in Coeur d'Alene ID. can any one tell me if there are potential clients in the Spokane Washington,CD'A area.2 Who does a person contact about information on state required liscences in Idaho. I've been reading your forums and am finding them very informative thank you very much.

Subject: Re: unsure
From: candy
To: Chef Henry
Date Posted: Tues, Sep 28, 1999 at 14:04:46 (PDT)
Email Address: chefcandy@personalchef.com

Message:
I am concerned about a couple of things before spending this kind of money.1 I live in Coeur d'Alene ID. can any one tell me if there are potential clients in the Spokane Washington,CD'A area.2 Who does a person contact about information on state required liscences in Idaho. I've been reading your forums and am finding them very informative thank you very much.
---
Hello, Henry. Questions and concerns like yours are exactly why the APCA training materials were created, so that you can have a road map to help you through the mysteries of starting your own business. We''ll be happy to help you,and thanks for asking your questions! Candy

Subject: Re: unsure
From: Chef Terry
To: Chef Henry
Date Posted: Tues, Sep 28, 1999 at 13:16:24 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Chef Henry!! I cannot help you with the permit question as things are differant here in Toronto, But if the issue of spending money relates to joining the APCA, don't let it be an issue. Even with the terrible exchange the kit alone was worth the money, everything else that this Association does is CLASS, the support, advice and friendship are truly amazing. Even though I am up here in the great white north, Candy and the people of the APCA truly are nice people!!

Subject: Part-time
From: Darlene
To: All
Date Posted: Mon, Sep 27, 1999 at 17:15:08 (PDT)
Email Address: humngburd@aol.com

Message:
I'm considering becoming a PC and would like to know if anyone has ever started his or her PC business part-time while holding down a full-time 8-5 job? Would I be biting off more than I could chew? Darlene

Subject: Re: Part-time
From: Judy Ladewig
To: Darlene
Date Posted: Tues, Sep 28, 1999 at 08:16:01 (PDT)
Email Address: jladewig@greenhills.net

Message:
Darelene, Sharon is absolutely right. You will have a lot of preparation to do before getting actual clients that can be done very easily while working at another job. I have found that having that security has given me the time I need to put a solid business plan together and learn a lot before I quit the crappy job. I would also like to add that you might want to consider practicing your new business on family and friends. I am doing this with myself and my husband, as well as my aunt's family and a family who we are close friends with. Basically, they are buying the groceries and I'm providing the service to get the practice. I take my utensils, etc. with me and cook in their kitchens just like they were paying customers. It is helping me tremendously to become more efficient in the kitchen and to prepare for things that I may not have thought of. It also helps you test your recipes. And you never know, my aunt has already mentioned me to a friend of hers that could become a paying customer.

Subject: Re: Part-time
From: Chef Sharon/Forum Moderator
To: Darlene
Date Posted: Mon, Sep 27, 1999 at 20:13:16 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I'm considering becoming a PC and would like to know if anyone has ever started his or her PC business part-time while holding down a full-time 8-5 job? Would I be biting off more than I could chew? Darlene
---
Hi Darlene: Everyone starts out part-time! You won't get all your clients overnight, but you may get a lot sooner than you bargained for. Your dilemma then is, wow, I'm quitting a job I dislike for one I love. What could be better than that? You can always get started on your business plan from your start-up kit & do your footwork, start gathering your equipment & ready yourself while you are working at your current job.

Subject: Re: Part-time
From: Judy Ladewig
To: Darlene
Date Posted: Mon, Sep 27, 1999 at 19:36:43 (PDT)
Email Address: jladewig@greehills.net

Message:
Hi Darlene! I am starting my PC business part time, but I can't really tell you what it's like yet since I don't have any clients at this point. However, I would say that it depends on the type of job you have and the demands of that job whether it would be too difficult to do. I am lucky in that I telecommute, have a very flexible schedule and only work four days a week, so it is working out well for me. If you can find some clients that will allow you to cook for them in the evenings or on weekends and it doesn't kill you to put in those long days, I would guess that you will be okay. Whatever you decide, this is great group for support. Good luck!

Subject: Re: Part-time
From: Chef Terry
To: Darlene
Date Posted: Mon, Sep 27, 1999 at 19:24:03 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Darlene! I started about a month ago full-time, I know that some PC's have started part-time, and have done well, just becareful not to take on to much I know after a day of Shoppin & Cheffin, I'm pretty tired and this is all I do. Hope this helps Your Friend In Toronto Chef Terry

Subject: Zone cooking, OAMC and credentials
From: Donna S
To: All
Date Posted: Fri, Sep 24, 1999 at 12:00:19 (PDT)
Email Address: rdbbk@earthlink.net

Message:
Hi everyone, I am considering becoming a pc and of course I have some ideas that I want to do for my business. First of all I would sort of like to specialize in helping people loose weight (myself included lol)I have started to learn and use the Zone or 40/30/30 diet. Is there anyone that has enough recipes to do several days or weeks(after I join of course)Has anyone else been doing this? I read in one of the former comments that Rush has a personal chef and I think it would be very helpful to others. Is there anyone that has found any resources regarding this? Also, since I am not a nutritonist do you think I would have a problem with doing this sort of specializing? Next question, does the APCA offer any sort of way to get credentials that would teach us more to become experts? I guess I am worried that after I get my business going someone that has more experience (I have only experience with OAMC for my family) will start to under rate me. One last thing... I want to start to teach people to do OAMC classes would this be helpful for that.Does anyone else do that? Thanks for your patience! Donna <><

Subject: Re: Zone cooking, OAMC and credentials
From: Judy Ladewig
To: Donna S
Date Posted: Mon, Sep 27, 1999 at 19:57:03 (PDT)
Email Address: jladewig@greenhills.net

Message:
Hi Donna! I think wanting to specialize in helping people lose weight is a great idea. A lot of people feel intimidated by weight loss plans and would just like someone to take care of it for them so they don't have to figure things out. I don't know anything about the Zone, so can't help you there, but you might want to also offer other alternatives, as well. I don't think people would necessarily be looking for a nutritionist for this - just someone who knows what the 'rules' of their plan are and can fix the meals they are supposed to eat so they don't have to. About your other questions, I have to agree with Terry that you first must believe in yourself before your clients will believe in you. While some of us do have professional training and experience, a whole bunch of us (including me) don't. I am still very new, but I know a lot of the chefs that do not have 'professional' experience are very successful with their businesses. All of the people in this association are very supportive and I'm sure couldn't give a hoot what experience you have so your worries there are probably unfounded. We all want to see each other succeed. And about the OAMC cooking classes, if that is something you really want to do, give it a shot. It may be a way to get income from people who would not be able to afford you as a personal chef, but would like to learn more about this type of cooking. Also, it is possible to get clients that take your class then decide it's too much work and hire you anyway. Teaching classes can actually be a great form of marketing. There are still plenty of people out there who don't want to cook and will hire you for your personal chef services so I really don't think you need to be concerned that you wouldn't get any business if you started teaching classes. Check into your local community and adult education programs to see if this is a possible avenue for you. Best of Luck, Judy Ladewig

Subject: Re: Zone cooking, OAMC and credentials
From: Lois
To: Donna S
Date Posted: Sun, Sep 26, 1999 at 05:58:27 (PDT)
Email Address: Burr@mail.wycol.com

Message:
It seems to me that if you teach people OAMC they will have no reason to hire you as their Personal Chef.

Subject: Re: Zone cooking, OAMC and credentials
From: Chef Terry
To: Donna S
Date Posted: Fri, Sep 24, 1999 at 20:08:29 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Donna!! I have just started Cheffin for a couple who follow the zone RULES for diet , and what I have found is that if you use Mastercook software you can customize your recipes to fall into the zones, substituting some items such as cream with soy etc.. My clients eat a wide range of foods including Jamaican, Thai etc... with no detriment to the flavours, I cannot comment on the APCA giving credentials but I will say that you should believe in yourself and not that someone will come along and underate you. I am fortunate in that I have spent alot of time in restaurants but there are Chefs in the APCA who do not have papers, who are way more experienced than I when it comes to PCing,and what I have found is that the people in the APCA experienced or new, genuinely care and know their stuff!! and are willing to share. Hope this helps you Your friend in Toronto Chef Terry

Subject: Insurance, Bonding, Certification
From: Marisa Pruss
To: All
Date Posted: Thurs, Sep 23, 1999 at 12:02:43 (PDT)
Email Address: mkpruss@worldnet.att.net

Message:
Hello, A friend and I are contemplating starting a Personal Chef business in the Atlanta, GA. Before we get started, we want to find out what we have to do legally. What kind of insurance do we need, do we need to be bonded, do we need Health Department safe food handling certification, etc.?? If anyone can answer these questions or point me in the right direction I would greatly appreciate it. Thanks!!!

Subject: Re: Insurance, Bonding, Certification
From: Judy Ladewig
To: Marisa Pruss
Date Posted: Fri, Sep 24, 1999 at 10:11:42 (PDT)
Email Address: jladewig@greenhills.net

Message:
Hi Marrisa. Just to clarify, liability insurance is not part of the APCA membership. They do have a source for this, which I believe costs about $550 a year. That information is included in the training materials. Other chefs have also been able to get liability insurance for as little as $300 a year. I would urge you to talk with several agents about this. Also, as Candy stated, all the information you need to get started is included in the training package. I am just getting started myself and have found them to be very helpful. Laws vary from state to state, but since this is a service business and you are preparing food in the client's kitchen, you are should not be subject to health department rules. Some kind of certification in food handling is a good idea, however. I would also suggest that you talk with other chefs in the Atlanta area. I have found the ones in my area (Kansas City, MO) to be most helpful. Good Luck!

Subject: Re: Insurance, Bonding, Certification
From: Candy
To: Judy Ladewig
Date Posted: Fri, Sep 24, 1999 at 10:56:20 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Hi Marrisa. Just to clarify, liability insurance is not part of the APCA membership. They do have a source for this, which I believe costs about $550 a year. That information is included in the training materials. Other chefs have also been able to get liability insurance for as little as $300 a year. I would urge you to talk with several agents about this. Also, as Candy stated, all the information you need to get started is included in the training package. I am just getting started myself and have found them to be very helpful. Laws vary from state to state, but since this is a service business and you are preparing food in the client's kitchen, you are should not be subject to health department rules. Some kind of certification in food handling is a good idea, however. I would also suggest that you talk with other chefs in the Atlanta area. I have found the ones in my area (Kansas City, MO) to be most helpful. Good Luck!
---
Thanks for your wonderful response, Judy. You're right about everything but the rate - the Association rate for APCA members runs at $500 for a $1 Million General Liability policy (Industry Standard). Candy

Subject: Re: Insurance, Bonding, Certification
From: Anne in NC
To: Marisa Pruss
Date Posted: Thurs, Sep 23, 1999 at 13:43:31 (PDT)
Email Address: mapcooks@aol.com

Message:
Hi Marisa, From what I can tell, you get liability insurance as part of your membership in the APCA. A Health Department safe food handling course, such as ServSafe, shouldn't be a requirement, but wouldn't be a bad idea. You don't have to be inspected by the Health Department (in most states I would think) because you are cooking in the client's home. I don't know about being bonded. Hope this helps some. Anne in NC

Subject: Re: Insurance, Bonding, Certification
From: Candy Wallace
To: Marisa Pruss
Date Posted: Thurs, Sep 23, 1999 at 12:15:41 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Hello, A friend and I are contemplating starting a Personal Chef business in the Atlanta, GA. Before we get started, we want to find out what we have to do legally. What kind of insurance do we need, do we need to be bonded, do we need Health Department safe food handling certification, etc.?? If anyone can answer these questions or point me in the right direction I would greatly appreciate it. Thanks!!!
---
Hi, Marisa! Thanks for your question about licensing, regulations, insurance, bonding etc. for the Personal Chef Industry. All of the answers to those questions, and more, are contained in the training materials we created and teach here at APCA. We worked hard on the program so that we could provide a 'road map' for people entering our field that would save them time, and help them avoid the 'pit falls' in the road to owning and operating a successful Personal Chef business. We wish you and your friend the best of luck, and we're looking forward to working with you both! Candy

Subject: Sick days
From: Makenna Berry
To: All
Date Posted: Wed, Sep 22, 1999 at 09:21:46 (PDT)
Email Address: knberry@yahoo.com

Message:
Tthanks to all of those who responded to my question. :) Now here's another. How do the working PC's deal with sick days and vacations. Do you call your clients and reschedule, does it create choas or do your clients understand?? Makenna

Subject: Re: Sick days
From: Chef JT
To: Makenna Berry
Date Posted: Thurs, Sep 23, 1999 at 06:39:24 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
Tthanks to all of those who responded to my question. :) Now here's another. How do the working PC's deal with sick days and vacations. Do you call your clients and reschedule, does it create choas or do your clients understand?? Makenna
---
I expect most clients are not going to want a sick person preparing their meals. Althought a small cold can be handled by wearing a mask that you can pick up at a drug store. If you have other chefs in your area that you know, you can always check with them to see if they are available to sub (just be sure to tell your client). And if not, then be honest with your client and work doubly hard when you are back on your feet to accomodate them. If you are not prone to getting sick frequently then it should not be a problem. And like Candy says, business owners are usually always working, unless they can't walk. www.personalchef.com/dinnerissolved.htm

Subject: Re: Sick days
From: Candy
To: Makenna Berry
Date Posted: Wed, Sep 22, 1999 at 10:30:22 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Tthanks to all of those who responded to my question. :) Now here's another. How do the working PC's deal with sick days and vacations. Do you call your clients and reschedule, does it create choas or do your clients understand?? Makenna
---
Hi, Makenna! It's been my experience that people who own their own businesses seldom take 'sick days', but in an emergency situation I am sure your client would understand your need to reschedule. To avoid chaos resulting from vacation or busness travel plans, I schedule my regular clients 3 months in advance. That way, all of us know what our schedules look like, and there are no last minute surprises. Hope this helps. Candy

Subject: Formal Culinary education necessary
From: Makenna Berry
To: All
Date Posted: Tues, Sep 21, 1999 at 14:37:48 (PDT)
Email Address: knberry@yahoo.com

Message:
Hello, I've been considering starting a personal chef business of my own here in Colorado. I have one question right now. How many of the working personal chefs here have some form of formal degree from a culinary school? I love to cook and have be battling with myself over the decision of whether or not I should go to cooking school or not. Most of what I know is from personal experience, cooking for family, friends etc. butI am wondering if formal training will give me an edge when trying to win customers. For those of you who are PC's and have no 'formal' education or certification have you had any problems with gaining customers??? Thanks, Makenna

Subject: Re: Formal Culinary education necessary
From: Ina Kuller
To: Makenna Berry
Date Posted: Tues, Sep 21, 1999 at 21:41:13 (PDT)
Email Address: cherina@home.com

Message:
Hi there Makenna, I have been Personal Cheffing for almost 7 years. I don't feel that not having attending culinary school has had a negative effect on gaining clients. I'm sure that you have people you've cooked for that can give you a reference; that's how I started out. The majority of members in APCA are not professionally trained. Of course the education would be wonderful, but not necessary for this to operate a Personal Chef service. If you have questions, please call us the the APCI office, 800 644 8389, we'd be happy to speak with you in person. Ina Kuller

Subject: Re: Formal Culinary education necessary
From: Chef Sharon/Forum Moderator
To: Makenna Berry
Date Posted: Tues, Sep 21, 1999 at 16:41:50 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hello, I've been considering starting a personal chef business of my own here in Colorado. I have one question right now. How many of the working personal chefs here have some form of formal degree from a culinary school? I love to cook and have be battling with myself over the decision of whether or not I should go to cooking school or not. Most of what I know is from personal experience, cooking for family, friends etc. butI am wondering if formal training will give me an edge when trying to win customers. For those of you who are PC's and have no 'formal' education or certification have you had any problems with gaining customers??? Thanks, Makenna
---
Hi Makenna: I wondered the same thing in March of this year! I was a nurse X 17 years w/ no formal training w/ food whatsoever. Boy, have I learned at lot since then! I've had so much help from my friends online too, I can't tell you how supportive everyone is. Being active online has made my business what it is today. I founded a chat room for members & we have chats about everything from Marketing to Pressure Cooking. We have also made lasting friendships too. It's been a great way to learn for someone like me who only had a few tried & true recipes under her belt compared to the others, but go w/ your heart. That is what I did & it was the best decision I ever made. I'll never work for anyone else again! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Formal Culinary education necessary
From: Dave Little
To: Makenna Berry
Date Posted: Tues, Sep 21, 1999 at 16:07:49 (PDT)
Email Address: littlesinfl@iol14.com

Message:
I hope I'm not stepping on any toes by getting into the conversations, but, here goes anyway. I'm currently saving the $$ to purchase the training materials but have had a couple of years experience as a kitchen manager/chef. Nope, you don't 'need' formal chef's training. Sure it would help if you're into specialty cuisine but a lot of what PCs provide is family 'comfort food' with a dash of style on the side. Experience in volume cooking might help with purchasing, etc. though I believe most of the recipes are pretty accurate. With experience you'll find shortcuts (procedural not quality) in preparing the meals. I didn't have any 'formal' training but traveled (and ate) extensively overseas courtesy of the Air Force and combined with my love of cooking I found myself training my lead cooks, bakers, salad prep, etc. I even got into a battle with a 'training manager' re the difference between au-gratin and escalloped potatoes. If you love to cook...go for it. It sure looks like these folks are ready to help you out.

Subject: Re: Formal Culinary education necessary
From: candy wallace
To: Makenna Berry
Date Posted: Tues, Sep 21, 1999 at 14:54:09 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Hello, I've been considering starting a personal chef business of my own here in Colorado. I have one question right now. How many of the working personal chefs here have some form of formal degree from a culinary school? I love to cook and have be battling with myself over the decision of whether or not I should go to cooking school or not. Most of what I know is from personal experience, cooking for family, friends etc. butI am wondering if formal training will give me an edge when trying to win customers. For those of you who are PC's and have no 'formal' education or certification have you had any problems with gaining customers??? Thanks, Makenna
---
Good question, Makenna! That's the beauty of this business - it can be opoerated successfully on so many different levels. We have culinary school grads and self-taught personal chefs working in the same cities and thriving. Some of our chefs cook in gated estates, while others are cooking for their neighbors. That's the 'personal' in personal chef, and that's why no 2 personal chef businesses need to look alike - they should each reflect not only the level of expertise, but also the wants and needs of the owner operators. Thanks for your interest! Candy

Subject: Number of meals prepared
From: yvonne
To: All
Date Posted: Tues, Sep 21, 1999 at 12:06:40 (PDT)
Email Address: vonappet@frontiernet.net

Message:
I am almost ready to go 'live'. One big ? What is the max amount of meals you can make in a day. Do some PC's offer 10 different meals for a 2 week period of time? How does that work? Help!

Subject: Re: Number of meals prepared
From: Chef Sharon
To: yvonne
Date Posted: Tues, Sep 21, 1999 at 13:49:29 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I am almost ready to go 'live'. One big ? What is the max amount of meals you can make in a day. Do some PC's offer 10 different meals for a 2 week period of time? How does that work? Help!
---
Hi Yvonne: I let my clients pick the number of entree's they want, but less is more $$$$ My standard package is 4 - 5 entree's. Sometimes they want more, sometimes they want less. I update my menu selections quarterly (changes w/ the seasons) & 'I' choose the appropriate side if any based on their initial client interview. GOOD LUCK! Chef Sharon

Subject: Re: Number of meals prepared
From: Chef Terry
To: yvonne
Date Posted: Tues, Sep 21, 1999 at 13:18:21 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Yvonne!! I think you will find Ten entree's is a lot to offer, but then it depends on the packages you are offering. I just signed my second and third clients today the first client I spoke to today is an 85 year old lady who is fed up with mash and beans, so I have offered her my basic package which is $180+ groceries for 5 entree's x 4 servings, but cos she is a little older and tiny I will stretch them to make enough for 28 days. She also agreed to pay extra for the containers, my next client was a couple who have taken the basic package twice a month, I think it is important to be flexible with what you do for the clients but remember it is a business you are in, to make money, so if you are going to offer ten entree's to a client I would think you will charge more!! Most of the working PC's tend to offer 4 or 5 at a time, which in itself takes about 5 hours in the house cooking, without packing, un-packing, cleaning or shopping. Hope this helps your friend in Toronto Chef Terry

Subject: Membership fees
From: Anne in NC
To: All
Date Posted: Tues, Sep 21, 1999 at 08:39:13 (PDT)
Email Address: MAPCOOKS@AOL.COM

Message:
I noticed that the training materials include one year's membership in the APCA. How much are the membership fees after that first year?

Subject: Re: Membership fees
From: Candy
To: Anne in NC
Date Posted: Tues, Sep 21, 1999 at 10:11:02 (PDT)
Email Address: chefcandy@personalchef.com

Message:
I noticed that the training materials include one year's membership in the APCA. How much are the membership fees after that first year?
---
Hi, Anne. Thanks for your question about membership renewal. The annual renewal fee for APCA members is $50. Bon Appetit! Candy

Subject: Earning Potential
From: Stephen
To: All
Date Posted: Sat, Sep 18, 1999 at 08:33:50 (PDT)
Email Address: sparsons@aol.com

Message:
I'm thinking about becoming a PC and like others, have not seen any hard numbers, not even *averages* that can help me decide if it's a business worth pursuing. So I did some myself: If I charge $275 for cooking (it seems to be the average), have a 30% food cost and cook 5 days a week (ideal biz?) that means I'll make something like $192 per day (on average) meaning I'll *gross* something like $50,000 per year. I don't know what my biz expenses would be but obviously it will cost *something* to run this biz thus I'll net something less than $50K. Is it considerably less? I know 'it depends' but is there even a *range* of percentages I can use to help understand what can I could expect? Now sure there are the intangible benefits that goes along with having your own biz (being independent, etc.), but that sure seems like a LOT of work to make less than $50K and that's for an *ideal* biz of cooking 5 days/week (which I'm not sure, but I'm wondering if I could really do that anyway). So here's my question: assuming I'm a hard working, dedicated person just like the rest of you successful PC's that's been in this biz long enough to survive. How much can I expect to make in the 1st year? Again yea I know 'that depends', but to help me figure that out, *on average* how many times/week (or month) do you cook? And sorry if this is too personal, but how much are *you* making a year? Even if their averages, can anyone provide some *useable* numbers to help us 'fence sitters'? Those seem to be reasonable questions to me. I just find it odd no one seems to be able (or willing?) to at least give some industry *averages*

Subject: Re: Earning Potential
From: Chef JT
To: Stephen
Date Posted: Tues, Sep 21, 1999 at 07:54:05 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
Stephen, I will attempt to give you some hard numbers. I have been pursuing this business full time since May '99. My container and food costs are at about 35%. I do all of my own marketing publications and PR work (no print advertising). After about 5 months at this I am about half employed. But things are picking up significantly now that it is Fall. I really do believe that I will make this into a full time job. (I have to, we need my income!) My start up costs were about $1300 - $1500, that included my membership in APCA, a Serv Safe Food Sanitation course and certification, a color printer, a membership to a networking organization (that has already paid for itself), some chef jackets and pants,various and sundry other cooking tools that I did not want to have to share with my home kitchen, and large plastic boxes and a cooler to haul my stuff in. Other ongoing operating costs are minimal (7%, and remember I am only half employed right now): paper, business cards, labels, postage, envelopes, more new cookbooks (gotta have those), rubber bands, staples, etc. Hope this helps. www.personalchef.com/dinnerissolved.htm

Subject: Re: Earning Potential
From: Chef Sharon/Forum Moderator
To: Stephen
Date Posted: Mon, Sep 20, 1999 at 19:26:04 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I'm thinking about becoming a PC and like others, have not seen any hard numbers, not even *averages* that can help me decide if it's a business worth pursuing. So I did some myself: If I charge $275 for cooking (it seems to be the average), have a 30% food cost and cook 5 days a week (ideal biz?) that means I'll make something like $192 per day (on average) meaning I'll *gross* something like $50,000 per year. I don't know what my biz expenses would be but obviously it will cost *something* to run this biz thus I'll net something less than $50K. Is it considerably less? I know 'it depends' but is there even a *range* of percentages I can use to help understand what can I could expect? Now sure there are the intangible benefits that goes along with having your own biz (being independent, etc.), but that sure seems like a LOT of work to make less than $50K and that's for an *ideal* biz of cooking 5 days/week (which I'm not sure, but I'm wondering if I could really do that anyway). So here's my question: assuming I'm a hard working, dedicated person just like the rest of you successful PC's that's been in this biz long enough to survive. How much can I expect to make in the 1st year? Again yea I know 'that depends', but to help me figure that out, *on average* how many times/week (or month) do you cook? And sorry if this is too personal, but how much are *you* making a year? Even if their averages, can anyone provide some *useable* numbers to help us 'fence sitters'? Those seem to be reasonable questions to me. I just find it odd no one seems to be able (or willing?) to at least give some industry *averages*
---
Hi Stephen: Call the American Personal Chef Institute & talk to Candy or Ina @ 1.800.644.8389. They are both successful personal chefs of their own right & can help you w/ your decision. I know my decision to do this was gut wrenching......your post made me remember! Good luck to you... American Personal Chef Association www.personalchef.com

Subject: Re: Earning Potential
From: Dave Little
To: Stephen
Date Posted: Mon, Sep 20, 1999 at 15:13:15 (PDT)
Email Address: littlesinfl@iol14.com

Message:
I agree with Chef Terry! I'm not currently in the food business but am thinking real hard about the PC field. Stephen, your food cost estimates are probably a bit low when you factor time and storage materials (this is addressed in other threads) but I have a feeling you can make a good living in this business. I spent two years busting my tail for a national cafeteria chain and when I finally bailed out I was only making $30K. I'd actually taken a $400 dollar a month cut to go into the business! Look real closely at what you really need to make -- I'll bet you'll find savings in areas like lunches (can't get a sandwich and water for much under $5.00), business attire (granted you'll want 'nice' clothes for work in customers' homes), commuting (you can charge your travel as business expenses for tax purposes), etc. I currently work as a computer systems analyst for the state (FL) and only make $34K. If I could come close as a PC I'd jump on it! My wife is all in favor of the PC idea, but, like many wives and mothers she's leary of the loss of cash flow..we're working on the idea now and trying out recipes as we go. Download the sample recipes and see how you like them. I'm hesistant to leap in partially because I was burned in the restaurant business and probably most former restaurant managers and chefs will tell you all the horror stories you'd ever want to hear, but, working for yourself in the PC business IS different -- I just know that cooking for families in their homes has to be more satifying than cooking for 600-700 a day and fielding complaints all day long. If you have a love for food and cooking and can take the plunge, man, I'd do it in a heartbeat. Sorry for rambling, I'm not even a member yet. I just love the food business and cooking. Ciao, Dave Little, Clearwater, FL

Subject: Re: Earning Potential
From: Anne in NC
To: Dave Little
Date Posted: Tues, Sep 21, 1999 at 06:23:00 (PDT)
Email Address: mapcooks@aol.com

Message:
Amen to your reply Dave. Being a PC has got to be better than cooking in a restaurant, etc. Been there, done that and don't want to do it again. I have a culinary degree and am currently working temp as a secretary because the payn in foodservice is so low. I'm single and live alone so I'm definitely concerned about money. I also love food and cooking and feel a very strong pull towards being a PC. I've was self-employed as a caterer briefly but that didn't work out for many reasons (which I won't go into here). It looks like many of us are in the same situation, we want to cook for a living but make a living at the same time. I personally think that being a PC may be the answer for me. It would satisfy my need to work independently, be creative, etc. If I can figure out the $$$$ I'm there! Anne in NC

Subject: Re: Earning Potential
From: Chef Terry
To: Stephen
Date Posted: Sun, Sep 19, 1999 at 06:52:34 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Stephen, I have only been up and running for about a month, So I am fairly new to the PC game. Working in the restaurant business all my life I was at that point I am sure we all reach, time to get out, no more working for somebody else!! I like most people to, made a good living, but at what price 70-80 hours a week the norm, home at 5am the norm, what chance for family and a life is there? So WE made the decision TIME TO CHANGE! As to your Salary that will be up to you, I charge a flat fee + groceries, that number was arrived at through 'what the market can bear questions' and wanting to stay competitive, the PC market here is just starting to take off. Start-up again the cost is up to you, My wife typed up all my info packages and printed them on the computer at home, my kids deliver the flyers, I sent out e-mails to all the local media and have been on the TV twice and the Radio once (so far) equiptment, well I bought two new pans and some magnetic signs for the side of my van. The biggest investment I made was Joining the APCA, the best $405+exchange spent. The training materials and support are all you need to answer alot of your questions as a new PC. The earning potential is also up to you, I worked all my life for big chain restaurants and was only now starting to make decent money I will be very happy to have 10 clients making my flat fee+groceries working 5 days a week no nights and no weekends unless I choose to do so. Sometimes you have to weigh the benefits and make the decisions based on whats best for you and your family, Thats what I did and Stephen it was worth it!! Hope this helps Chef Terry

Subject: pricing and containers
From: chefconnie
To: All
Date Posted: Thurs, Sep 16, 1999 at 09:18:18 (PDT)
Email Address: icook4u60@aol.com

Message:
Dear Active PC's: I will be starting my personal chef business in Pasadena, CA in the next two months. Please give me any info you are willing to share about how to set prices. I would also like to know if you order your containers directly from the manufacturer in bulk, and if so, who do you use? Thanks, Chef Connie

Subject: Re: pricing and containers
From: AngelChef
To: chefconnie
Date Posted: Sat, Sep 18, 1999 at 18:51:42 (PDT)
Email Address: ChefWendy@cluinary.com

Message:
Hi Connie, Be sure and look at the bottom of your screen at the Archives! There is a ton of info. there and discussions on the questions you've posed! There are many different ways to handle pricing. I personally charge a fee plus groceries! I use the Gladlock/Ziplock containers so since I charge separately for groceries, I just purchase them with the clients groceries! Check out my web page listed for my pricing (click on Packages!) Wendy Angels On Call www.angelinyourkitchen.com

Subject: Re: pricing and containers
From: Chef Sharon/Forum Moderator
To: chefconnie
Date Posted: Thurs, Sep 16, 1999 at 14:01:42 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Dear Active PC's: I will be starting my personal chef business in Pasadena, CA in the next two months. Please give me any info you are willing to share about how to set prices. I would also like to know if you order your containers directly from the manufacturer in bulk, and if so, who do you use? Thanks, Chef Connie
---
Hi Connie: Have you recieved your start-up information yet? Everything you are asking is in there; there are a lot of ways to price. You can charge by the entree or your fee + groceries is popular too. Some chefs charge different amounts for different entree selection & some charge a set amount determined by the number of entree's the client orders. As for the containers, I personally use Rubbermaid w/ the blue tops & Gladware containers for sides. Good luck to you

Subject: A typical day
From: Vunay
To: All
Date Posted: Wed, Sep 15, 1999 at 18:50:03 (PDT)
Email Address: vusawyer@aol.com

Message:
I've really enjoyed the open forum and archives and I have learned so much from all of you out there! I am planning to start my on pc business in the next 6 months. I would like some feedback on 'a day in the life of a pc' like what time you start your day, how long does it take to shop, and how long are you actually in the kitchen? I know there are many factors that determine how long it takes from start to finish but let's say you are making 10 meals for 2 people. Thanks for all your valuable insight! I look forward to learning more!

Subject: Re: A typical day
From: AngelChef
To: Vunay
Date Posted: Sat, Sep 18, 1999 at 19:00:57 (PDT)
Email Address: ChefWendy@culinary.com

Message:
Terry is pretty accurate in her description! And you really should try and join us in DC! (Terry, can't wait to FINALLY meet you...) As for the key thing, I've had people leave me keys (for me to keep) that have never even seen me. I do a lot of my assessments on the phone since I live a good 30 mins. from Raleigh (my biggest client base). Most folks don't mind doing a phone assessment, but I'm happy to go there if I need to. Anyway, I can't believe how trusting some people can be! I guess they're just so happy that I'm coming to COOK for them, they don't care! Some of my clients even have put in my own special code in their security system! By the way, where are you? Wendy Angels On Call www.angelsoncall.com

Subject: Re: A typical day
From: Vunay
To: AngelChef
Date Posted: Sun, Sep 19, 1999 at 12:33:14 (PDT)
Email Address: vusawyer@aol.com

Message:
Wendy, thanks for the info. I checked out your web page and I love your name/logo (I thought your name was Angel!) I don't think I'll be able to make it to the summit next month but I am learning a lot from these forums. Hope to chat w/ you again soon. To Chef Terry: I checked out your web page also and it is great! I read your bio - how do you find the time to cook being such a 'faimly man' and all? Talk w/ you soon.

Subject: Re: A typical day
From: Chef Sharon/Forum Moderator
To: AngelChef
Date Posted: Sun, Sep 19, 1999 at 07:03:30 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Terry is pretty accurate in her description! And you really should try and join us in DC! (Terry, can't wait to FINALLY meet you...) As for the key thing, I've had people leave me keys (for me to keep) that have never even seen me. I do a lot of my assessments on the phone since I live a good 30 mins. from Raleigh (my biggest client base). Most folks don't mind doing a phone assessment, but I'm happy to go there if I need to. Anyway, I can't believe how trusting some people can be! I guess they're just so happy that I'm coming to COOK for them, they don't care! Some of my clients even have put in my own special code in their security system! By the way, where are you? Wendy
---
Last time I *looked*, Terry was a HE!!! LOL

Subject: Re: A typical day
From: Chef Terry
To: Vunay
Date Posted: Thurs, Sep 16, 1999 at 13:44:06 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Vunay!! My name is Terry, I am a PC in Toronto, I have been In this business for all of 3 weeks. Typically I start my day at around 8am shopping wherever I need to shop, and get to my clients house around 10am from there depending on the items to cook I will be there from 4to5 hours , some things to remember, 1) make sure you are prepared, 2) time in house will depend on complexity of dishes, 3) the job does not end at the house, you also have to load and unload your equiptment, you also have to wash and sort everything out at home. Lastly remember if the client does not want you to have a key you will have to shop real early to be at the clients house before they go to work. Most of the new clients I have been interviewing are only available at night for you to talk to, to do the initial assessment , so your nights can be busy to!

Subject: Re: A typical day
From: Vunay
To: Chef Terry
Date Posted: Thurs, Sep 16, 1999 at 16:48:17 (PDT)
Email Address: vusawyer@aol.com

Message:
Thanks Terry! You helped me a lot. I was in fact wondering what the deal was w/ getting in the house (whether the client gives you a key or getting there really early). I would think that many clients would be hesitant to give out their key to almost a complete stranger?! I have not purchased the training materials/videos yet but I will soon because I know many of my questions will be answered. They seem like a worthwhile investment. I hope to keep in touch with you and to hear how your business grows! Thanks again.

Subject: Re: A typical day
From: Chef Terry
To: Vunay
Date Posted: Fri, Sep 17, 1999 at 13:10:24 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Vunay No Problem!! anything I can do to help, and yes joining the APCA is WELL worth the investment, One more thing All the clients I deal with have actually not hesitated in giving me a key, I must have an honest face!!LOL Please don't hesitate if you have any more questions Your Friend Chef Terry ps: If you can you should talk to Candy & Sharon about going to DC, now the date has moved back a month, there will be lots of info and you get to put the faces on the names

Subject: DC Summit Rescheduled
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Wed, Sep 15, 1999 at 12:01:10 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi Chef's: It's Official THE DC Summit has been changed to: October 22-24, 1999 Same place, same time. Please e-mail Candy Wallace at the American Personal Chef Institute ASAP to reserve your spot! ChefCandy@personalchef.com is her e-mail. See you then! Chef Sharon American Personal Chef Association www.personalchef.com

Subject: DC Summit
From: Candy Wallace
To: All
Date Posted: Wed, Sep 15, 1999 at 10:40:07 (PDT)
Email Address: chefcandy@personalchef.com

Message:
OK, that makes it Hurricane Floyd 1, DC Summit 0, but we're checking into RESCHEDULING the Friday Seminar, and Weekend SUMMIT for October 22-24. Everyone who is already registered is still registered, and everyone else is welcome to join us - we're going to have a HURRICANE party Saturday night! See you there! Candy

Subject: Re: DC Summit
From: Chef Sharon/Forum Moderator
To: Candy Wallace
Date Posted: Wed, Sep 15, 1999 at 11:28:53 (PDT)
Email Address: ChefSharon@culinary.com

Message:
OK, that makes it Hurricane Floyd 1, DC Summit 0, but we're checking into RESCHEDULING the Friday Seminar, and Weekend SUMMIT for October 22-24. Everyone who is already registered is still registered, and everyone else is welcome to join us - we're going to have a HURRICANE party Saturday night! See you there! Candy
---
Hi Candy! I just changed my ticket~ See ya there!!!! Chef Sharon

Subject: **DC Summit CANCELLED**
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Wed, Sep 15, 1999 at 08:20:17 (PDT)
Email Address: ChefSharon@culinary.com

Message:
DUE TO CIRCUMSTANCES BEYOND OUR CONTROL THE DC SUMMIT HAS BEEN **CANCELLED** Hurricane Floyd will be hitting Washington, DC on Thursday & NYC on Friday. Many flights have been cancelled & expected flooding may prevent anyone from landing on Friday. Please stay tuned for new developments concerning rescheduling of this important event. American Personal Chef Association www.personalchef.com

Subject: come hell or HIGH WATER!
From: AngelChef
To: All
Date Posted: Wed, Sep 15, 1999 at 03:59:27 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Well it's already been raining BUCKETS here for a couple of hours here. I was able to get another flight at 1:09 today and GET OUTTA HERE...so DC here I come! Here's wishing safe travel to everyone headed to DC (and bring extra underwear...Gert is on the heels of Floyd so we may get to spend even MORE time together!) I'm looking so forward to seeing everybody there...safe and sound! And for all of you and your families in the path of these storms...my thoughts and prayers are with you all! Wendy Row, Row, Row my boat, Gently to the plane... Merrily, Merrily, Merrily, Merrily I must be mildly insane! Angels On Call www.angelsoncall.com

Subject: Should we go for it? Please help!
From: Allison
To: All
Date Posted: Sat, Sep 11, 1999 at 15:23:58 (PDT)
Email Address: meadowtrai@aol.com

Message:
Okay, just a few questions. My husband and I are both certified chefs (currently out of the industry - due to being overworked and underpaid - if you can believe that). We are very interested in starting our own business, but skeptical. We need to make a certain amount of money per week with virtually no lagging time between getting paid. So, here's the questions: If two chefs are running the business, working full time, what is the income potential per year? Number two: On the average, how long does it take to get clients and what is the best possible way to do that? Number three: Is there room for more growth in this field? Final question:Is it worth joining the APCA? I greatly appreciate any advice or response you can give me. Forgive me for sounding a bit scared, but we cannot afford to fail. Thank you and I hope to be joining you soon. - Allison

Subject: Re: Should we go for it? Please help!
From: Chef Terry
To: Allison
Date Posted: Sun, Sep 12, 1999 at 08:02:34 (PDT)
Email Address: chefbynite@home.com

Message:
Two Chefs in the same family Dinner must be great!!!! Hi Guys, Sharon is right if you can make it to DC do so, it will be worth the investment. Everything you need to get your business started! is in the training materials supplied by the APCA, We cannot tell you how quickly you will get your first client, but if you market yourselves properly before you start, there is no reason why you should not be up and running fairly quickly, but of course Sharon is right, Why not have one of you start and the other follow as business dictates. As to joining the APCA, the support and training materials these guy's supply is invaluable. As I have been saying alot lately, the APCA cares and know their stuff!! You've already taken the first step you are in the right Forum. Hope to see you in DC Your Friend in Toronto Chef Terry

Subject: Re: Should we go for it? Please help!
From: Chef Sharon/Forum Moderator
To: Allison
Date Posted: Sat, Sep 11, 1999 at 17:49:48 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Okay, just a few questions. My husband and I are both certified chefs (currently out of the industry - due to being overworked and underpaid - if you can believe that). We are very interested in starting our own business, but skeptical. We need to make a certain amount of money per week with virtually no lagging time between getting paid. So, here's the questions: If two chefs are running the business, working full time, what is the income potential per year? Number two: On the average, how long does it take to get clients and what is the best possible way to do that? Number three: Is there room for more growth in this field? Final question:Is it worth joining the APCA? I greatly appreciate any advice or response you can give me. Forgive me for sounding a bit scared, but we cannot afford to fail. Thank you and I hope to be joining you soon. - Allison
---
Hi Allison: Our Personal Chef Summit will be held in Washington, DC, September 17-19th. If there is ANY way you can make it, you should! You could jump-start your business from information that is going to be provided. Joining the APCA is certainly something I think you should do, but call Candy Wallace @ 1.800.644.8389. If you would like to contact me personally, my e-mail address is provided. Just an *idea* but if there are two of you, maybe one of you could start it up & the other join in later! This industry is just getting started, there is CERTAINLY room for you! Read the archives here... :) Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Cooking Location
From: Terri
To: All
Date Posted: Wed, Sep 08, 1999 at 21:07:43 (PDT)
Email Address: Hillter@aol.com

Message:
Like many of the messages I have read here, I have been thinking about becoming a Personal Chef for quite some time. I understand most of the cooking is done in the client's home--is this because of health department regulations?? It would be much more convenient to prepare the food in my own home, and then deliver the frozen parcels to the clients. I am wondering if this is a viable option???

Subject: Re: Cooking Location
From: ChefIna
To: Terri
Date Posted: Thurs, Sep 09, 1999 at 08:17:27 (PDT)
Email Address: chefina@home.com

Message:
Terri, health department regulations are stringent in almost all areas of the country. We perform a service for our clients, shopping with their money and cooking for them in the saftey of their own kitchen. Yes, sometimes it would be more convenient for us to cook at home and deliver, but it is not legal or safe to do so. I have operated a Personal Chef business since 1993 in the prescribed manner, and it has worked successfully for my clients as well as myself. We would be most happy to speak with you personally. Please call us in the APCI office to answer Any of your question. 800 644 8389 Ina Kuller

Subject: Summit in Washington, D.C.
From: Candy Wallace
To: All
Date Posted: Tues, Sep 07, 1999 at 17:18:02 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Ok, Everyone - Here it is: AGENDA: > > Friday, September 17, 1999: > > APCI SEMINAR 9:30 A.M. - 4:30 P.M. > > Saturday, September 18, 1999: > > 9:30 a.m. Welcome & General Session: Candy Wallace > > 10:00 a.m. General Information and Introduction to Summit. > Association Progress Report - Candy Wallace > > 10:30 a.m. Publicity and Press Kits - Wendy Perry - Angels on Call - > Zebulon, NC > > ll:30 a.m. Client Retention, and How to Use Your Computer For Your Personal Chef Service - Sharon Worster - Neno's Personal Chef Service - The Woodlands, TX > > > 12:30 p.m. Buffet Lunch > > 1:30 p.m. Advertising Your Personal Chef Service - Neil Bogart - Home Gourmet Personal Chef Service - Portland, OR > > 2:30 p.m. Packaging/Labeling/Freezing/Heating - Ina Kuller - San Diego, CA > > 3:30 p.m. Pricing (Flat Fee vs. Fee & Groceries) Candy Wallace & Neil Bogart > > 4:30 p.m. Wrap Up - General Session & Serious visiting > > 6:30 Dinner in the Atrium - Networking & Visiting > > > Sunday, September 19, 1999 > > 9:30 a.m. General Session - Candy Wallace > > 10:00 a.m. Open Mike Session - Any question to any panelist - Any > Topic - Until they have all been answered. > > Video Viewing : Sample interviews > Cooking shows > Commercials We're all looking forward to seeing you! Candy > > Wrap Up and Announcements > > Summit concludes at 1 p.m. Sunday for those who need to travel. > >

Subject: Earning Potential - PT
From: Laura
To: All
Date Posted: Tues, Sep 07, 1999 at 15:45:50 (PDT)
Email Address: ljoreily@gloryroad.net

Message:
Okay, this is a great idea and I've contemplated it for yearss; however, I have not seen any real numbers anywhere. What is the realistic earning potential for a part-time PC. I'm a homeschool mom lookking for a way to earn some much needed money in a field I like; I've held professional positions as an employee but can't stand the thought of going to work for someone else. Also, I am very committed to homeshcooling my two children; however, we need more income. Let's say I had two free days from 12:00 noon to 5:00p.m. to actually go to client houses for meal prep and any evening free for consultations. Could this work for us?

Subject: Re: Earning Potential - PT
From: Chef Sharon/Forum Moderator
To: Laura
Date Posted: Tues, Sep 07, 1999 at 19:05:38 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Okay, this is a great idea and I've contemplated it for yearss; however, I have not seen any real numbers anywhere. What is the realistic earning potential for a part-time PC. I'm a homeschool mom lookking for a way to earn some much needed money in a field I like; I've held professional positions as an employee but can't stand the thought of going to work for someone else. Also, I am very committed to homeshcooling my two children; however, we need more income. Let's say I had two free days from 12:00 noon to 5:00p.m. to actually go to client houses for meal prep and any evening free for consultations. Could this work for us?
---
Hi Laura: There are a lot of factors that determine your income: the number of clients, the number of entree's, the number of clients. I can say it is realistic for you to consider cheffing from noon until five & conducting interviews for new clients in the evenings. It is a great way to work part-time, full-time, double-time or anytime! It is what you make it. I encourage you to call Candy & discuss your situation personally.

Subject: Re: Earnings
From: bill
To: Chef Sharon/Forum Moderator
Date Posted: Tues, Sep 14, 1999 at 10:10:13 (PDT)
Email Address: jul1831

Message:
Okay, this is a great idea and I've contemplated it for yearss; however, I have not seen any real numbers anywhere. What is the realistic earning potential for a part-time PC. I'm a homeschool mom lookking for a way to earn some much needed money in a field I like; I've held professional positions as an employee but can't stand the thought of going to work for someone else. Also, I am very committed to homeshcooling my two children; however, we need more income. Let's say I had two free days from 12:00 noon to 5:00p.m. to actually go to client houses for meal prep and any evening free for consultations. Could this work for us?
---
Hi Laura: There are a lot of factors that determine your income: the number of clients, the number of entree's, the number of clients. I can say it is realistic for you to consider cheffing from noon until five & conducting interviews for new clients in the evenings. It is a great way to work part-time, full-time, double-time or anytime! It is what you make it. I encourage you to call Candy & discuss your situation personally.
---

Subject: Chef Associations
From: Lynn
To: All
Date Posted: Mon, Sep 06, 1999 at 16:28:38 (PDT)
Email Address: alumstead@aol.com

Message:
Does anybody know anything about the United States Personal Chef Assocation? I am confused now that I've learned there is another group doing what APCA does - how does someone contemplating this business decide which one to join?

Subject: Re: Chef Associations
From: Linda
To: Lynn
Date Posted: Mon, Sep 13, 1999 at 14:42:04 (PDT)
Email Address: ChefLindaM@aol.com

Message:
Does anybody know anything about the United States Personal Chef Assocation? I am confused now that I've learned there is another group doing what APCA does - how does someone contemplating this business decide which one to join?
---
Hi, the main thing I can tell you is that Candy has always been there for me. Many of the reasons the other chefs have given you are the same as mine. The decision of course is yours , but there will always be someone to walk you through at APCI.

Subject: Re: Chef Associations
From: happy pc
To: Lynn
Date Posted: Thurs, Sep 09, 1999 at 20:17:24 (PDT)
Email Address: chef1@aol.com

Message:

Subject: Re: Chef Associations
From: Chef Sharon/Forum Moderator
To: Lynn
Date Posted: Tues, Sep 07, 1999 at 15:28:28 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Does anybody know anything about the United States Personal Chef Assocation? I am confused now that I've learned there is another group doing what APCA does - how does someone contemplating this business decide which one to join?
---
Hi Lynn: Yes, there are two associations available for Personal Chef's to join. This website is sponsored by the American Personal Chef Association, which I'm a member of, but anyone can post here. It's an open forum. It need not be confusing.... look over the materials & find out which one you think is right for you. I chose the APCA for many reasons, but the main reason was price. Next, when I posted here so many people helped me & were nice to me! I really liked that aspect of it too. Candy & Ina helped me through my start-up, answering ALL my dumb questions w/ *tried & true* answers; being successful personal chef's themselves. The member's only forum is full of wonderful people that will help you with anything that comes along. Next week I'm going to the East Coast Summit where I'll finally get to meet my many APCI friends! Personal Chef's from all over the country (and Canada) are getting together for this meeting. In October I'm organizing a Texas Chapter meeting for Personal Chef's in TX & in the spring we plan to have our first ever annual convention. We also get together in a member's only chat club to talk about pressure cooking, heating instructions, chat for newbies, crock pot cooking, recipes, cultures, etc... I've met some wonderful friends online. I also have friends in the USPCA that like their association fine. It's an individual decision. But, I'm sure you can figure out which association is right for you! Please let us know if anyone at the APCA can help you further! Good luck :) Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Chef Associations
From: Chef Terry
To: Lynn
Date Posted: Mon, Sep 06, 1999 at 16:58:56 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Lynn, Terry from Toronto here I watched very closely for over a year, both the APCA and the USPCA, All I can tell you is what I see. I considered joining the USPCA, for a while, but I finally joined the APCA for several reasons. 1) The APCA are a caring knowledgeable group, How could I tell? look at the forums, the people know their stuff and are willing to share info with you even though you are not a member yet. 2) The cost comparison speaks for itself, and remember I paid in Canadian dollars. 3) The kit itself is excellent with everything you need to know. 4) Most of all it is the people and support, I'll give you an example, The day I got my first client interview set up ,I was so Nervous, so I sat down at my computer and chatted with three PC's in the chat room, The guy's (you know who you are) offered me support and suggestions on questions the interview process itself and words of encouragement. Needless to say I landed a Regular client . So all I can say is think long and hard but you already are halfway there!! you are in THE APCA forum!!

Subject: getting started
From: alexandria
To: All
Date Posted: Sun, Sep 05, 1999 at 17:52:38 (PDT)
Email Address: rfry@erols.com

Message:
If I'm not a trained chef, but have been cooking for my family for 10 years and enjoy cooking, is this a viable business for me? And how can I find out how many personal chefs are in my area (i.e.my competitors)? Can I start part-time -- on weekends? If I consider doing this full-time, what would be my salary expectations (Currently I make $60,000?)

Subject: Re: getting started
From: Chef Sharon/Forum Moderator
To: alexandria
Date Posted: Thurs, Sep 09, 1999 at 18:36:50 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
If I'm not a trained chef, but have been cooking for my family for 10 years and enjoy cooking, is this a viable business for me? And how can I find out how many personal chefs are in my area (i.e.my competitors)? Can I start part-time -- on weekends? If I consider doing this full-time, what would be my salary expectations (Currently I make $60,000?)
---
Hi: I'm not a trained chef either, most of us are not. The great thing about being a Personal Chef is you can work when you want to & fit your cheffing schedule into your family life, or you can work a lot, it is really up to you. Since you only need a few clients for yourself, I don't think you should worry too much about how many are in your area. In fact, I think you should meet w/ other personal chef's in your area to share ideas & make what we do more available to more people. Growing the industry will help all of us. Good luck to you! Chef Sharon

Subject: Recomendations
From: Kitchen Elf Allyn
To: All
Date Posted: Thurs, Sep 02, 1999 at 10:20:54 (PDT)
Email Address: fallyn@rcn.com

Message:
Many clients request recomendation letters beforesome of us actually have clients! Not wanting to let on that one is a new chef, I came up with a solution. Make a barter arrangement with acquaintances, neighbors and friends. I offered 2 entrees in lieu of a letter of recomendation (these people are also valuable sources of constructive criticism). I made sure to not iinfluence their comments and stressed that their honest opinions were most valuable. So far, this has been a boon to this new chef.

Subject: Re: Recomendations
From: Chef Terry
To: Kitchen Elf Allyn
Date Posted: Thurs, Sep 02, 1999 at 18:00:12 (PDT)
Email Address: chefbynite@home.com

Message:
I did something very similar,I had friends and neighbours that I had cooked for before write me references, they helped tremendously My very first client asked to see them! I also include them in any advertising packages that I give, to potential clients, and press releases that I send to Tv, Radio stations and Newspapers. Regards Chef Terry

Subject: substitution of tofu
From: The Kitchen Elf
To: All
Date Posted: Thurs, Sep 02, 1999 at 10:07:36 (PDT)
Email Address: fallyn@rcn.com

Message:
I have a client that wishes to substitute liquid??? tofu for cream in a corn chowder. Can this be done? Any other substitutes you can suggest?

Subject: Re: substitution of tofu
From: Chef JT
To: The Kitchen Elf
Date Posted: Thurs, Sep 02, 1999 at 18:27:19 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
Your in Luck! The September 1999 issue of Vegetarian Times just published a 'Creamy' Corn Chowder recipe on page 59. I have not made this one but have made other 'creamed' soups with pureed silken tofu. I have had limited success with freezing the tofu soups though they tend to separate. That would be one that she might want to enjoy during the first week. Have fun experimenting. Chef JT www.personalchef.com/dinnerissolved.htm

Subject: Re: substitution of tofu
From: chef Terry
To: The Kitchen Elf
Date Posted: Thurs, Sep 02, 1999 at 18:07:02 (PDT)
Email Address: chefbynite@home.com

Message:
I made chicken pot pies for my client on Wednesday, and they are quite concerned with their Diets, so I substituted Fortified Soy Beverage for the cream, It actually tastes like cream and only has 4.7grms of fat per cup. soy beverage can be used in any recipe calling for milk or cream and it freezes well Kind Regards Chef Terry

Subject: Re: substitution of tofu
From: candy
To: The Kitchen Elf
Date Posted: Thurs, Sep 02, 1999 at 17:17:45 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Hi, Allyn! You can substitute soft tofu that has been whipped or pureed for cream in sauces and soups. It;s wonderful! Bon Appetit! Candy

Subject: Client Feed Back
From: Colleen Ige
To: All
Date Posted: Wed, Sep 01, 1999 at 21:38:04 (PDT)
Email Address: cige@earthlink.net

Message:
Sharon asked me to share this with you all. The topic was client feedback. Chefs were sharring the comments from their clients. This was my post in Members Only Forum. Good job you guys! I too just got some feed back I'd like to share. It may be premature, but I'm sooo excited I can't stand it!! I cheffed for the first time today. It was a barter deal. They told me to surprise them and cook what ever I want - they'd be happy to be guinia pigs! I made Sharon's Crock Pot Pasta and Italian Bread. My client LOVED it! I hope she loves the other 4 dishes as well; and want to sign up for service. Y'all keep your fingers crossed for me. Thank you to all the members who have contributed to these forums. I know that I could not have done it without your support and wonderful ideas, input and recipes. I am truly a proud member looking forward to a very profitable business! SALUTE

Subject: Chef of the Month for September
From: Candy Wallace
To: All
Date Posted: Wed, Sep 01, 1999 at 14:11:23 (PDT)
Email Address: chefcandy@personalchef.com

Message:
It is with great pleasure that we anounce our APCA Chef of the Month of September, 1999. Jennifer Papp Troy, Dinner Is Solved Personal Chef Service, in Akron, Ohio is a real asset to the national association. She is generous with her time, experience and recipes. (Jennifer has shared GREAT recipes), and her posts and responses on the Member's Forums are insightful, helpful and positive at all times. We're all proud to work with you, Jennifer. Congratulations! Candy Wallace

Subject: Re: Chef of the Month for September
From: Chef JT
To: Candy Wallace
Date Posted: Thurs, Sep 02, 1999 at 18:16:38 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
It is with great pleasure that we anounce our APCA Chef of the Month of September, 1999. Jennifer Papp Troy, Dinner Is Solved Personal Chef Service, in Akron, Ohio is a real asset to the national association. She is generous with her time, experience and recipes. (Jennifer has shared GREAT recipes), and her posts and responses on the Member's Forums are insightful, helpful and positive at all times. We're all proud to work with you, Jennifer. Congratulations! Candy Wallace
---
Thanks Candy! Those comments are really appreciated. It is wonderful to participate in the helpful and knowledgable PC community at APCA. I gain much more than I could every give back. Chef Jennifer Troy Papp Dinner is Solved! Akron, Ohio dinnerissolved@prodigy.net www.personalchef.com/dinnerissolved.htm

Subject: Re: Chef of the Month for September
From: Chef Terry
To: Candy Wallace
Date Posted: Wed, Sep 01, 1999 at 14:39:32 (PDT)
Email Address: chefbynite@home.com

Message:
congratulations Jennifer Candy is right, your postings are really helpfull. Thanks for your Time in sharing helpfull hints and recipes kind Regards Chef Terry

Subject: Encouraging Article
From: Susan
To: All
Date Posted: Wed, Sep 01, 1999 at 13:19:56 (PDT)
Email Address: kitchnmgc@aol.com

Message:
I just read this short article in a local business newspaper in Bend, OR, and wanted to pass it on. I was so happy to see it! The article is titled 'Selling to Women.' Any salesperson who doesn't seek out female buyers is missing an enormous opportunity, because American women spend more than $1 trillion annually, according to 'All About Women Consumers,' a study by About Women, Inc., a Boston-based information services company. American women make 70% of all purchases in the U.S., the study also found. And what do women buy? All of life's staples it seems, with an emphasis on products that address their personal concerns -- family, money and health, plus leisure time products like books and gardening supplies. Also big, are services that come to their aid in creating more time for themselves or improving their professional status, such as online shopping, skill training, career counseling AND MEALS PREPARED BY PERSONAL CHEFS.

Subject: Calling All Texans
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Tues, Aug 31, 1999 at 13:58:10 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Howdy Texans: Plans have been made on your behalf for the Texas Chapter of Personal Chefís. Please make your intentions known by e-mailing me so I can confirm our reservations. The Texas Renaissance Festival is that weekend & currently there are rooms available @ The LaQuinta Inn; phone 281.367.7722. There are other places around, but that one is the closest to the scheduled meeting. Agenda: Gather your wagons Texanís! The first meeting of ĎThe Lone Star ChefísĒ will be held @ Guadalajara Grille on I-45 North at Pinecroft Center in The Woodlands, TX. Their number is 281.362.0774. We will meet in the private dining room for lunch @ high noon. (12:00 p.m.) Our guest speaker for the event will be Candy Wallace, President of the American Personal Chef Institute, from San Diego, CA. She will discuss the organization phase of starting our chapter along w/ other sage information. We will be addressing all topics of Personal Cheffing & also having a recipe exchange. Please bring at least 20 copies of your favorite recipe for sharing. That evening, we plan on going out to dinner too. In order to make reservations for these two events, please R.S.V.P. A.S.A.P. That means e-mail me by September 22, 1999 if you plan to attend. My e-mail is sharon@woodlandstexas.net. On Sunday, we have a field trip planned to Houston to Eatziís (Your Personal Chef), Sur La Table (if open yet), Williams Sonoma & anywhere else you want to go. The Galleria perhaps? We will also be sharing DC Summit mug shots too, so bring money for ransom to buy your pictures back from us! LOL I hope to hear from you soon! Your friend in TX, Chef Sharon

Subject: labels
From: sandy
To: All
Date Posted: Tues, Aug 31, 1999 at 07:54:08 (PDT)
Email Address: sandybermeo@yahoo.com

Message:
What do you Personal Chefs use for labels? I could'nt find freezer tape or labels anywhere. Is there anything available that will not come off in the freezer and will not burn in the oven? What are some alternatives? Thanks.

Subject: Re: labels
From: Chef Sharon/Forum Moderator
To: sandy
Date Posted: Tues, Aug 31, 1999 at 09:29:16 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
What do you Personal Chefs use for labels? I could'nt find freezer tape or labels anywhere. Is there anything available that will not come off in the freezer and will not burn in the oven? What are some alternatives? Thanks.
---
Hi Sandy: I use the Label Once system. It's a permanent label that is very professional looking & you can buy the kit that has the marker & the eraser or just the labels. I found them at The Containter Store, but they are also available online @ http://www.nb-services.com/. I ordered mine there & had them in 3 days.

Subject: Feedback from Customers
From: sandy
To: All
Date Posted: Tues, Aug 31, 1999 at 06:20:47 (PDT)
Email Address: sandybermeo@yahoo.com

Message:
Hi. What is everyone doing to get feedback from clients? Do they tell you what they like or dont like about your service and your food? I was thinking about sending a follow up note after two weeks to see if they liked the meals and then to see if they want to sign up again. What are the rest of you Personal Chefs doing?

Subject: Re: Feedback from Customers
From: Chef Sharon/Forum Moderator
To: sandy
Date Posted: Tues, Aug 31, 1999 at 09:31:45 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi. What is everyone doing to get feedback from clients? Do they tell you what they like or dont like about your service and your food? I was thinking about sending a follow up note after two weeks to see if they liked the meals and then to see if they want to sign up again. What are the rest of you Personal Chefs doing?
---
On my menu that I leave for the week, I ask my client to rate each entree from 1-5 (5 being the best) & I also sent out client surveys w/ a few simple questions about how they like my service, their favorite entree, problems they may be having, surprises about having a Personal Chef, blah blah blah. It has helped me tremendously. They were all more than happy to complete them for me too. Good luck to you.

Subject: Re: Feedback from Customers
From: Chef JT
To: Chef Sharon/Forum Moderator
Date Posted: Tues, Aug 31, 1999 at 14:15:55 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
Hi. What is everyone doing to get feedback from clients? Do they tell you what they like or dont like about your service and your food? I was thinking about sending a follow up note after two weeks to see if they liked the meals and then to see if they want to sign up again. What are the rest of you Personal Chefs doing?
---
On my menu that I leave for the week, I ask my client to rate each entree from 1-5 (5 being the best) & I also sent out client surveys w/ a few simple questions about how they like my service, their favorite entree, problems they may be having, surprises about having a Personal Chef, blah blah blah. It has helped me tremendously. They were all more than happy to complete them for me too. Good luck to you.
---
I ask for customer comments right on the instruction form also. But, I make it a point to talk to my clients or e-mail them a week or two after every cooking date to solicit feedback and to see when we can schedule our next appointment. For a first time client I always call within a day or two of cooking to touch base and be sure that they are enjoying their food and to see if they have any questions. www.personalchef.com/dinnerissolved.htm

Subject: Thankyou!!!!
From: ChefByNite
To: All
Date Posted: Fri, Aug 27, 1999 at 18:57:45 (PDT)
Email Address: chefbynite@home.com

Message:
Hi my name is Terry, I started my PC business on Monday,Aug,23rd 1999. I was extremely nervous, and a new member of the APCA, at 9:20am Monday my phone rang, it was my first potential client, Was I nervous, You bet I was, So what do you think I did, I sat down at my computer and through the APCA and Yahoo chat rooms, I talked.Specifically Sharon, Ina and Kelly who with their encourageing words and advice sent me off to my first client interview, Well to cut a long story short, I have my First Regular client,with Entrees picked, Cheffin day set and a cheque in my hand, So for those of you who are thinking about joining, Don't think about it anymore!!! It was money Well Spent. The kit is very informative and full of great recipes and the support has been great thanks again Proud to be a member Chef Terry PS: See you in DC!!

Subject: Re: Thankyou!!!!
From: Dave
To: ChefByNite
Date Posted: Mon, Aug 30, 1999 at 17:32:16 (PDT)
Email Address: cadillac77@earthlink.net

Message:
Terry, congratulations! I have been thinking about becoming a PC for quite a while now. Is it true that you had a client the very first day? How long did it take you to get started? Are getting clients easy? Is there a big market for PC'S? Dave.

Subject: Re: Thankyou!!!!
From: Chef Terry
To: Dave
Date Posted: Mon, Aug 30, 1999 at 21:03:30 (PDT)
Email Address: chefbynite@home.com

Message:
Dave Hi!! yep it's true, the very first day at 9:20am I had my first phone call, and although I do not anticipate all my clients coming to me in such a speedy fashion,I am getting some hits on my site, and have another couple of interviews set up. The demand is there and if you are serious JOIN the APCA, the guys are great and the support is outstanding, I'm only sorry I waited a year to do it!!! Thankyou!!

Subject: Containers
From: Chef Missy
To: All
Date Posted: Thurs, Aug 26, 1999 at 10:06:18 (PDT)
Email Address: MissyBigs@aol.com

Message:
I am confused by the container issue. Which containers do the experienced PC's recommend? Tuperware? Gladware? Do you get containers back from clients? Do you charge when they 'disappear?' Any tips on what doesn't hold up? Thanks.

Subject: Re: Containers
From: AngelChef
To: Chef Missy
Date Posted: Sat, Aug 28, 1999 at 18:27:58 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi MIssy, This is one of those questions you'll get a variety of answers on. Personally, I have been using Gladware/Ziplock from the beginning. The variety of sizes are perfect and they stack well in the freezer. And they hold up incredibly well. I'm still using containers for one of my clients that I started cheffing for in January! My clients just pull the label off, throw them in the dishwasher and leave them either on the counter or in a specified cabinet for me. I always keep some extra ones in the car in case they still have some unfinished meals in the freezer. If I use any of the 'back-ups,' I just add it on my invoice as a pantry charge. My pricing is fee + groceries, so I just purchase them on the first visit along with the groceries and the client pays for them and if they don't continue service, I don't have to worry about getting containers back. Sometimes my clients may be having guests over for dinner and want the entire 4 entrees in one dish so I'll use one of their pyrex/corning dishes for that! Hope this helps! Wendy Angel In Your Kitchen angelsoncall.com

Subject: Re: Containers
From: Chef JT
To: AngelChef
Date Posted: Tues, Aug 31, 1999 at 14:24:00 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
Hi MIssy, This is one of those questions you'll get a variety of answers on. Personally, I have been using Gladware/Ziplock from the beginning. The variety of sizes are perfect and they stack well in the freezer. And they hold up incredibly well. I'm still using containers for one of my clients that I started cheffing for in January! My clients just pull the label off, throw them in the dishwasher and leave them either on the counter or in a specified cabinet for me. I always keep some extra ones in the car in case they still have some unfinished meals in the freezer. If I use any of the 'back-ups,' I just add it on my invoice as a pantry charge. My pricing is fee + groceries, so I just purchase them on the first visit along with the groceries and the client pays for them and if they don't continue service, I don't have to worry about getting containers back. Sometimes my clients may be having guests over for dinner and want the entire 4 entrees in one dish so I'll use one of their pyrex/corning dishes for that! Hope this helps! Wendy
---
Hi Missy, I have to ditto Wendy on the Gladware/Ziplock containers. I handle it the same way, except my pricing is a flat rate and I have worked the cost of these containers into my pricing structure. I have not lost a container to damage yet and I have some that I purchased 5 months ago. I have some clients that have not always kept them because they took the container to their vacation home or just didn't want to wash it. I figured some breakage/loss into the pricing structure as well. However, for packaging family style meals, pyrex or rubbermaid are the only option. If the client has a sufficient supply and variety (I inspect this option.) then we use theirs, if not I purchase the containers and charge a one time container fee of $50. Hope this helps. Chef JT www.personalchef.com/dinnerissolved.htm

Subject: Re: Containers
From: Chef Sharon/Forum Moderator
To: Chef Missy
Date Posted: Fri, Aug 27, 1999 at 18:04:19 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
I am confused by the container issue. Which containers do the experienced PC's recommend? Tuperware? Gladware? Do you get containers back from clients? Do you charge when they 'disappear?' Any tips on what doesn't hold up? Thanks.
---
Hi Missy: I think we all use different ones, depending on our needs. In addition to using Rubbermaid, I also use some of the Gladware containers but I use the Pyrex in certain circumstances. The great thing about cheffing for families (leaving the entree's family style) is you can use their casserole dishes a lot. :) Good luck to you!

Subject: Re: Containers
From: Sheila Marie
To: Chef Missy
Date Posted: Mon, Aug 30, 1999 at 12:24:00 (PDT)
Email Address: ssaliman@du.edu

Message:
I am confused by the container issue. Which containers do the experienced PC's recommend? Tuperware? Gladware? Do you get containers back from clients? Do you charge when they 'disappear?' Any tips on what doesn't hold up? Thanks.
---
Missy, Rivka and I have used the disposable Gladware containers for first-time clients who haven't yet signed up for regular service; we charge people fee + groceries, so we just add the cost of the Gladware to the groceries. For regular clients, we use Corningware containers that we get here in Denver that come in all different individual & family sizes & have these great plastic lids, so the container can go from the freezer to the oven or microwave to the table; they look really nice, and we can even bake certain entrees in them individually so we don't have to transfer things to containers for freezing. We charge a $50.00 'start-up fee' that we explain helps us maintain our inventory of high quality serving pieces that preserve the quality & presentation of the entrees. We havne't yet had to deal with any 'lost' containers, but I imagine if that started happening we'd have to introduce a 'replenishment' fee to cover that. Hope this helps! www.tablesofcontentpcs.com

Subject: Pampered Chef Ultimate Slicer
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Wed, Aug 25, 1999 at 15:25:56 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
***RECALL*** The Pampered Chef Ultimate Slice & Grate machine has been RECALLED. A pampered chef consultant that had used the machine many times waas slicing an onion & 3 of the 4 plastic rivets holding it together failed. This caused the blade to fly up & hit her right are at the wrist. It severed the artery & the tendon requiring surgery. I contacted my Pampered Chef Consultant & she has been notified of this. She said they are redesigning the blade area & will replace it for free sometime around December. The actual piece itself is supposedly safe except for the blade piece. Check it out for yourself! Pampered Chef www.pamperedchef.com/

Subject: Show off your website!
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Sun, Aug 22, 1999 at 18:31:25 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi Chef's! Is your webpage done? If so, show it off by linking it to the Personal Chef Links Ring. Go to: http://www.bomis.com/rings/personalcheflinks/ & click on 'Suggest URL'. Fill out the simple form & you are added! This site has already been added to major search engines for you & it's ALL FREE! Good luck to you... :) Personal Chef Links www.bomis.com/rings/personalcheflinks/

Subject: Thank you!...
From: Jessica
To: All
Date Posted: Fri, Aug 20, 1999 at 17:13:10 (PDT)
Email Address: Jcowing@prodigy.net

Message:
Greetings! I just (finally...) took the plunge, signed up and hereby wanted to extend a brief 'Thank you' to the following people, who were instrumental in my decision-making: Michelle Williams/ 'Home on the Range' - You were very helpful, patient and informative, I really enjoyed talking to you. I'd like to get together one day for drinks, and/or lunch and swapping stories. And Bert in Norwalk: Thank you for sharing your knowledge and time. I realize that I caught you during a very busy time, but you were very supportive and encouring. Loved talking to you. Also thanks to Ania Amoros, who is not part of APCI, but also provided large amounts of encouragement and information. We all are in Connecticut and with the demographics being what they are, I believe that there is plenty of room for us all... When are we starting a Tri-State chapter? I know; time is always a factor. But, it would be fun to get together at some point. Maybe even spending a day in NYC as a field-trip and looking for produce in Chinatown ( I have a Chinese friend, who would love to be our guide)and/or lunch some where 'snazzy'.I'm very exited to gradually getting to know you all and any time that I can be of assistance, just holler... Last, but not least: Candy, you really are so nice to talk to, you always have a 'happy', positive voice, not being 'pushy' at all about signing me up, but very supportive and patient. I'm so looking forward to the 'kit', I will most certainly pick your brain in the future. Keep on cooking...! Cheers!

Subject: Re: Thank you!...
From: AngelChef
To: Jessica
Date Posted: Sat, Aug 21, 1999 at 06:31:33 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi Jessica And welcome aboard! I think you'll be glad with your decision and you sound SO excited! It's so much fun being a part of this crowd...just wait till you get into the Member's Forum! And join our chats...TONS of info. sharing and lots of new friends! Just get your brain in 'sponge' mode so you can absorb all the great stuff! So, are you gonna come to the Summit in DC next month? We're gonna have a ball!!! See ya in the forum... Wendy Angel In Your Kitchen www.angelsoncall.com

Subject: Texas Personal Chef Chapter
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Wed, Aug 18, 1999 at 19:52:07 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
OK Texans, gather your wagons.... Our meeting for the *Lone Star* Chef's will be the weekend of October 9-10th. Please let me know you intentions ASAP so we can begin planning this event! Our OWN Candy Wallace will be in attendance! Make plans NOW. I would like to estimate how many of you plan to attend. Also, anyone interested in helping me coordinate this event? Now accepting applications... Your friend in TX, Chef Sharon

Subject: Re: Texas Personal Chef Chapter
From: Chef Carrie Ann
To: Chef Sharon/Forum Moderator
Date Posted: Tues, Aug 24, 1999 at 13:33:56 (PDT)
Email Address: peeepod@iname.com

Message:
Sharon, I will be attending the gathering. Let me know how I can help you. Looking forward to a great weekend in Houston Chef Carrie Ann 214-616-9466 Bon Appetite Dallas,TX

Subject: Re: Texas Personal Chef Chapter
From: Chef Sharon/Forum Moderator
To: Chef Carrie Ann
Date Posted: Sat, Aug 28, 1999 at 19:52:47 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi Chef's: Iíve been looking into accommodations for the Texas meeting in The Woodlands; TX & you might want to know that the Texas Renaissance Festival is that very weekend. Apparently itís a big event & rooms are filling up fast. The best price Iíve found on rooms is at La Quinta in which is very nearby. They want $130.00 for their conference room, so Iím looking into alternatives. Any suggestions on what you might want to do? I was thinking of a meeting on Saturday, dinner on Saturday evening, then a field trip into Houston on Sunday to Eatziís (Your Personal Chef), Williams Sonoma & Sur La Table (if itís open). At the meeting I thought after we developed our mission statement & introductions, we could go over some things for new chefs like ďkit inventoryĒ (Iíll bring mine), sources, recipe exchange & of course, share our DC Summit pictures! The address of the La Quinta Inn is 28673 Interstate 45 North. Their phone number is 281.367.7722. This is the least expensive one in my area. The Woodlands Conference & Convention Center is booked as are many of the other area inns. I would recommend AGAINST staying in the Howard Johnson here due to recent BAD publicity. If you would like for me to help you w/ your arrangements send me your credit card number & after I go shopping, Iíll book a room for you. OK? OK Iím really looking forward to meeting everyone! For the recipe exchange, please bring at least one of your favorite cheffing recipes & 20 copies of it for sharing. We will also try to get into the container, freezing, leaving behind factor. Iím hoping to hear your thoughts on what you would like to achieve & get out of this meeting. Your friend in TX, Chef Sharon Eatzi's! www.eatzis.com/

Subject: Taxes
From: Heather
To: All
Date Posted: Wed, Aug 18, 1999 at 11:07:45 (PDT)
Email Address: h_lomas@hotmail.com

Message:
I've decided to take the plunge and become a personal chef, and am sending for the training materials. I've seen a lot on this site about how much money you can expect to make as a p.c., but nothing about how much we are taxed. I'm sure it varies from state to state (I'm in Massachusetts now, but may be moving to Maine), but generally what should I expect? Do you have to file as a sole proprietorship, or are there other classifications of small businesses? Can you claim vehicles and equipment (not just cooking equipment, but fax and/or copy machines, computers, etc.) as business expenses? Is there any licensing or certification required? Is liability insurance information included with the training materials? If not, where can I get that information? Will I have to consult a lawyer before starting up? The money making potential in this business sounds great, I'm just trying to figure out how much of it actually ends up in my pocket! Thank you.

Subject: Re: Taxes
From: Chef JT
To: Heather
Date Posted: Tues, Aug 31, 1999 at 14:32:22 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
I've decided to take the plunge and become a personal chef, and am sending for the training materials. I've seen a lot on this site about how much money you can expect to make as a p.c., but nothing about how much we are taxed. I'm sure it varies from state to state (I'm in Massachusetts now, but may be moving to Maine), but generally what should I expect? Do you have to file as a sole proprietorship, or are there other classifications of small businesses? Can you claim vehicles and equipment (not just cooking equipment, but fax and/or copy machines, computers, etc.) as business expenses? Is there any licensing or certification required? Is liability insurance information included with the training materials? If not, where can I get that information? Will I have to consult a lawyer before starting up? The money making potential in this business sounds great, I'm just trying to figure out how much of it actually ends up in my pocket! Thank you.
---
Hi Heather, You probably have your materials by now and don't have as many questions. However, the best advise that I can give you is to invest in an accountant. They can answer your questions and give you specifics to your state and situation. Also, I found a lot of informative publications on http://www.irs.ustreas.gov that were written in understandable language. www.personalchef.com/dinnerissolved.htm

Subject: Re: Taxes
From: Chef Sharon/Forum Moderator
To: Heather
Date Posted: Wed, Aug 18, 1999 at 16:08:47 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi Heather! Welcome to the world of Personal Cheffing! I hope to see you in the members forum soon, you will learn a lot from our mistakes! When you receive your kit from Candy, you won't have as many questions, but if you do, you won't believe the great help you will receive from the association members. Good luck to you! Your friend in TX, Chef Sharon

Subject: Mistter
From: Juan Carlos Morello
To: All
Date Posted: Mon, Aug 16, 1999 at 09:39:30 (PDT)
Email Address: larajuanc@yahoo.com

Message:
I like informations about courses of especialitation of Chef, I don't Speak English, I'n write of Venezuela and here not are places but done this courses, I'm very interresting in done this courses. Bye

Subject: Starting
From: Marie
To: All
Date Posted: Sun, Aug 15, 1999 at 07:45:59 (PDT)
Email Address: MPoulin381@aol.com

Message:
I am thinking to start a pc business, but I am worry about finding custumers. Any ideas? Thank you!

Subject: Re: Starting
From: Chef Sharon/Forum Moderator
To: Marie
Date Posted: Wed, Aug 18, 1999 at 16:06:15 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
I am thinking to start a pc business, but I am worry about finding custumers. Any ideas? Thank you!
---
Hi Marie: I think if you will read all the information here about Personal Cheffing, you will find everyone has there own way of marketing, plus there are many books available at the library about marketing. What area are you in? Call Candy at the American Personal Chef Association, she is a successful personal chef in her own right plus the Pres. of the APCA. Good luck to you! Your friend in TX, Chef Sharon

Subject: Starting PCS in Missouri
From: Chef Steph
To: All
Date Posted: Tues, Aug 10, 1999 at 19:24:01 (PDT)
Email Address: mikesfarmtoys@ldd.net

Message:
I would like some ideas on marketing and about adding delivery service to a pc business also how can you ship entree to people in other states or is this not appropriate for this type of business. I would like to add I appreciate the call from Candy and Ina sorry I missed your call on info about Association but I'm helping with family restaurant. I'm interested in joining later. I'm vvvery excited about getting started as a PC. I've got 3 years of college education in food, nutrition, & dietetics. Thank you for this forum . Thanks a bunch Steph the Travelin' Chef

Subject: Re: Starting PCS in Missouri
From: AngelChef
To: Chef Steph
Date Posted: Wed, Aug 11, 1999 at 04:54:54 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Hi Steph, With your family having a restaurant where you can 'legally' prepare the food, sounds like you're in a position to do delivery service. As long as you're offering you clients a variety of choices, you'll be PCing. However, if your list of offerings is limited, you would fall more in the category of Home Meal Replacements (HMRs). There are lots of people offering that service, where they do something more of 'batch' cooking and offer weekly selections which they deliver. Where are you in Missouri? We have a member, Kelly Capowski, who is in the Columbia area. I'm sure Kelly would be glad to talk with you. Click on FIND A CHEF and go to Missouri and you'll find her. Best Wishes.... Wendy AngelChef Angel In Your Kitchen www.angelsoncall.com

Subject: Personal Chef City
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Tues, Aug 10, 1999 at 16:57:47 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi Chef's: Do you want to *hang out* w/ others that are doing what you are doing? Check out 2 new kewl sites! Personal Chef City: http://clubs.yahoo.com/clubs/personalchefcity Personal Chef Board: http://www.insidetheweb.com/mbs.cgi/mb701091 Come network w/ your buds in the bizz. Your friend in TX, Chef Sharon

Subject: Hiring Personal Chefs
From: N. Stein
To: All
Date Posted: Tues, Aug 10, 1999 at 11:04:40 (PDT)
Email Address: js911@iname.com

Message:
Developing a personal chef service in suburban Illinois. Seeking 7-8 personal chefs to serve the growing market. I have experience in management and marketing, will run the operational side of the business. Thereby leaving the chefs to do what they enjoy most.

Subject: Getting Started
From: Rob Kaplinsky
To: All
Date Posted: Mon, Aug 09, 1999 at 07:44:42 (PDT)
Email Address: Tejano0311@netscape.net

Message:
I'm very interested in starting a PC Business. I just need some input on where to start. Besides the obvious training manual. Can I get some input please. I also had a question about implementing a catering and restaurant consulting business along with the PC aspect.Is it concievable?

Subject: Re: Getting Started
From: Candy
To: Rob Kaplinsky
Date Posted: Mon, Aug 09, 1999 at 09:18:24 (PDT)
Email Address: chefcandy@personalchef.com

Message:
I'm very interested in starting a PC Business. I just need some input on where to start. Besides the obvious training manual. Can I get some input please. I also had a question about implementing a catering and restaurant consulting business along with the PC aspect.Is it concievable?
---
Hello, Rob. thanks for your questions. One of the wonderful aspects of the Personal Chef Industry is that each Personal Chef business is individual, and should reflect not only the wants and needs, but level of expertise and specialties of the owner-operator, so no two of these businesses need look alike. If you want to combine a Personal Chef Service with a catering or consulting business, go for it! Quite a few Personal Chefs also cater, and find the combination works out well for them. I do small dinner parties for 'regular' personal chef clients and my clients really enjoy that additional service. As far as input on where to start, my suggestion is to start with a business plan. That way, you will know what you want to accomplish, and the plan itself will be the guideline you're looking for. Best wishes to you, Rob - if we can be of more help, don't hesitate to get in touch! Candy

Subject: EAST COAST SUMMIT INFORMATION!
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Sun, Aug 08, 1999 at 14:30:17 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hello Fellow Chef's: Please join us for the ~East Coast Summit~ in Washington, DC. For details, go to the link provided Summit Registration www.personalchef.com/ecsummit.htm

Subject: single & starting a pc business
From: Anne in NC
To: All
Date Posted: Fri, Aug 06, 1999 at 10:36:54 (PDT)
Email Address: mapcooks@aol.com

Message:
Hi, I've been reading through the archives and haven't seen this question addressed directly. I am single and self-supporting. I'm interested in starting a personal chef service but am obviously concerned about supporting myself. It's a very scary thing, not having another income to rely on. I have a culinary degree but find traditional cooking jobs don't work for me (low pay, can't deal with the whole restaurant hierarchy). I had a small catering business with a partner but it was a disaster! Please help. I want to cook for a living but I need to make a living.

Subject: Re: single & starting a pc business
From: Chef Sharon/Forum Moderator
To: Anne in NC
Date Posted: Sat, Aug 07, 1999 at 11:31:38 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi, I've been reading through the archives and haven't seen this question addressed directly. I am single and self-supporting. I'm interested in starting a personal chef service but am obviously concerned about supporting myself. It's a very scary thing, not having another income to rely on. I have a culinary degree but find traditional cooking jobs don't work for me (low pay, can't deal with the whole restaurant hierarchy). I had a small catering business with a partner but it was a disaster! Please help. I want to cook for a living but I need to make a living.
---
Hi Anne: There are several chef's in your state that are a member of the American Personal Chef Association. Wendy (Angel Chef) is out of town until Sunday, but I'm sure she would be happy to chat w/ you about what is going on in particular in your area. Any business that you start up on your own is very scary! It scared the wits out of me to do it, & I'm FAR from being culinary trained. You already have a big advantage there. Good luck to you & I'll send Angel Chef your way. Your friend in TX, Chef Sharon

Subject: Re: single & starting a pc business
From: Cafe Katie
To: Chef Sharon/Forum Moderator
Date Posted: Tues, Aug 31, 1999 at 10:40:11 (PDT)
Email Address: cafekaty@ix.netcom.com

Message:
I understand your fears completely!!! I just today looked at the open discussion forum, it's been a while, and saw your message. I've been personal cheffing on my own since January and it freaks me out daily! It's always scary looking at the month ahead and wondering how my rent is going to get paid. As the months go by though, more and more business is coming my way and things are looking busier and busier. I know personal cheffing works, and that people want it, so it's definately possible to support yourself. The main question you'll need to answer for yourself is: what is the bare minimum you need in order to pay your bills? Can you afford to only have a few clients a month? I've been working part time with a caterer in town, which has been a God Send. also, they recommend me to people who call for caterers and the party is too small for them. I've gotten several clients this way. Another thought, lots of pc's feel this is an easy business. I think it's rather difficult and labor intensive. You have to lug your kitchen around, I have a small car and a huge flight of stairs to climb, and no storage space! I'm so jealous of people with big kitchens, garages and basements. Sooo, there are many many factors to consider, but if you have the motivation, you definately can do it. The business comes in almost without any real marketing, I've found. Just invest in a foot massager/soaker because when you do get busy...your poor feet! Cafe Katie in St. Louis cafekaty@ix.netcom.com

Subject: Re: single & starting a pc business
From: sandy
To: Cafe Katie
Date Posted: Tues, Aug 31, 1999 at 12:20:35 (PDT)
Email Address: sandybermeo@yahoo.com

Message:
Hi Katie. I totally agree with about Personal Cheffing being very labor intensive. I don't think I realized how much until I did my first job. I was on my feet eight hours straight. I also had to lug many things in and out of my small car and apartment. I am exhausted and sore. I really like it thought. And thats the key. It's rewarding to me and therefore I can overlook the physical aspects of it . And everyday I come upon things that will help me to make my job easier while still delivering great service and food to my customers. But it isn't EASY MONEY!!!!

Subject: Chef needed
From: Gary Banks
To: All
Date Posted: Fri, Aug 06, 1999 at 03:19:58 (PDT)
Email Address: sfc@uninet.com.cn

Message:
We need a Cajun Creole trained chef NOW. Can you help? We could use an executive chef or a strong sous chef immediately, Please, let me know asap. Thanks, Gary Banks Bourbon Street Restaurant & Bar Shanghai 86 21 5445 7556 tel 8621 1391867413 cell 8621 6473 8131 fax

Subject: The DC Summit
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Mon, Aug 02, 1999 at 17:30:38 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi Chef's: 47 days & counting until the DC Summit for Personal Chef's!!! I hope you are all planning on coming! If you order your tickets NOW you can still get great deals. C-ya there!!! Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Chefs needed
From: Gary Banks
To: Chef Sharon/Forum Moderator
Date Posted: Fri, Aug 06, 1999 at 03:23:04 (PDT)
Email Address: sfc@uninet.com.cn

Message:
Hi Chef's: 47 days & counting until the DC Summit for Personal Chef's!!! I hope you are all planning on coming! If you order your tickets NOW you can still get great deals. C-ya there!!!
---
We need a Cajun Creole trained chef NOW. Can you help? We could use an executive chef or a strong sous chef immediately, Please, let me know asap. Thanks, Gary Banks Bourbon Street Restaurant & Bar Shanghai 86 21 5445 7556 tel 8621 1391867413 cell 8621 6473 8131 fax

Subject: Re: The DC Summit
From: AngelChef
To: Chef Sharon/Forum Moderator
Date Posted: Mon, Aug 02, 1999 at 18:00:30 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Got my ticket today for $77 round trip! Can't stay home that cheap! Wendy www.angelsoncall.com

Subject: Re: The DC Summit
From: miss sutherland
To: AngelChef
Date Posted: Wed, Aug 04, 1999 at 00:55:48 (PDT)
Email Address: gentle_woman@looksmart.com

Message:
I'll be there. It is going to be so great. I can't wait to meet all the personal chefs and get to see Candy in person. What a terrific time this is going to be.

Subject: Re: The DC Summit
From: mrs celeste
To: miss sutherland
Date Posted: Wed, Aug 04, 1999 at 12:02:35 (PDT)
Email Address: mrs_celeste@looksmart.com

Message:
I'll be there. It is going to be so great. I can't wait to meet all the personal chefs and get to see Candy in person. What a terrific time this is going to be.
---
oh hi gentle woman, didn't you used to me gentle gurl? i guess you grew up.

Subject: Canada
From: Terry
To: All
Date Posted: Sun, Aug 01, 1999 at 12:23:28 (PDT)
Email Address: chefbynite@home.com

Message:
Hi!! to All my name is Terry, I am just about to take the plunge as a PC here in Toronto, you guy's have a great forum! with lot's of info that actually makes sense. I have been thinking about taking the step for about a year,and after talking to Candy I have decided to finally do it. One huge problem we have in Toronto is NOBODY knows what a PC is or does,another reason for me to do this with the help of the APCI, I will let you know how things go up here in the great white north Thanks Terry

Subject: Re: Canada
From: AngelChef
To: Terry
Date Posted: Mon, Aug 02, 1999 at 17:59:24 (PDT)
Email Address: aoc1@bellsouth.net

Message:
Terry, We're ALL trying to educate the public and let them know who we are and what we do! It's not just Toronto...BUT, our industry in on the verge of rexplosion, and soon everybody will know about us and want their own Personal Chef! We just have to keep plugging away, and tell people about us and what WE can do for THEM every chance we get. Hang in there, and welcome. We look forward to helping you get things rolling! You'll be amazed at all the tips and helpful info. you'll find in the Members Forum. Best wishes with your new venture. Wendy

Subject: Re: Canada
From: Terry
To: AngelChef
Date Posted: Tues, Aug 03, 1999 at 10:52:12 (PDT)
Email Address: chefbynite@home.com

Message:
Terry, We're ALL trying to educate the public and let them know who we are and what we do! It's not just Toronto...BUT, our industry in on the verge of rexplosion, and soon everybody will know about us and want their own Personal Chef! We just have to keep plugging away, and tell people about us and what WE can do for THEM every chance we get. Hang in there, and welcome. We look forward to helping you get things rolling! You'll be amazed at all the tips and helpful info. you'll find in the Members Forum. Best wishes with your new venture. Wendy Thanks for the encouragement, today (Tues) I took the plunge and registered for the APCI I look forward to working with you all as I start-up, and will have lots of questions Regards Terry

Subject: Re: Canada
From: Terry
To: Wendy
Date Posted: Tues, Aug 03, 1999 at 10:58:41 (PDT)
Email Address: chefbynite@home.com

Message:
Terry, We're ALL trying to educate the public and let them know who we are and what we do! It's not just Toronto...BUT, our industry in on the verge of rexplosion, and soon everybody will know about us and want their own Personal Chef! We just have to keep plugging away, and tell people about us and what WE can do for THEM every chance we get. Hang in there, and welcome. We look forward to helping you get things rolling! You'll be amazed at all the tips and helpful info. you'll find in the Members Forum. Best wishes with your new venture. Wendy
---

---
Thanks for the encouragement, today (Tues) I took the plunge and registered for the APCI I look forward to working with you all as I start-up, and will have lots of questions Regards Terry chefbynite www.members.home.net/chefbynite/chefbynite1.htm www.members.home.net/chefbynite/chefbynite1.htm

Subject: Re: Canada
From: Terry
To: Wendy
Date Posted: Tues, Aug 03, 1999 at 11:03:03 (PDT)
Email Address: chefbynite@home.com

Message:
Sorry about the mistakes on the messages!! I'm still learning what fields I do and do not have to fill in Terry

Subject: Re: Canada
From: Chef Sharon/Forum Moderator
To: Terry
Date Posted: Sun, Aug 01, 1999 at 14:05:21 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi!! to All my name is Terry, I am just about to take the plunge as a PC here in Toronto, you guy's have a great forum! with lot's of info that actually makes sense. I have been thinking about taking the step for about a year,and after talking to Candy I have decided to finally do it. One huge problem we have in Toronto is NOBODY knows what a PC is or does,another reason for me to do this with the help of the APCI, I will let you know how things go up here in the great white north Thanks Terry
---
Hi Terry: There are several personal chef's in Canada, I'm sure you will find them in the member's forum! Also, if you are interested in joining our member's chat, drop me an e-mail. We have interesting guest speakers & sometimes meet to help each other. It is a great way to get to know each other too. Good luck to you! Your friend in TX, Chef Sharon Forum Moderator Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Finances
From: Paul M. Matthews
To: Candy
Date Posted: Sat, Jul 31, 1999 at 04:22:00 (PDT)
Email Address: pork1@home.com

Message:
Hello-I am 99% sure that I want to go with this concept. As my email address indicated 'Pork Rules' as Chef Emerald would say. My question is, without seeing you material, what is the absolute bottom line outlay of cash from registering and going into my first clients house? I've had my own restaurant and already a list of people asking 'Why don't you become a Chef?' HELP! HELP! HELP!

Subject: Re: Finances
From: candy
To: Paul M. Matthews
Date Posted: Sat, Jul 31, 1999 at 10:34:09 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Hello-I am 99% sure that I want to go with this concept. As my email address indicated 'Pork Rules' as Chef Emerald would say. My question is, without seeing you material, what is the absolute bottom line outlay of cash from registering and going into my first clients house? I've had my own restaurant and already a list of people asking 'Why don't you become a Chef?' HELP! HELP! HELP!
---
Hello, Paul. Thanks for your good question about entering the Personal Chef Industry, and how much you can expect to spend in doing so. It has been our experience that - including the APCA Personal Chef Training Materials - you can realistically expect to spend not more than $800-$1,000., and some folks have successfully done so for far less. OR, you have the option of doing it without a qualified training program and support system, which would mean you'd probably spend about 6 months of trial and error, (which is more expensive in terms of both money and time), and, we understand, the drop out rate of independents is quite high. Thanks for your question, Paul! Candy

Subject: Re: Finances
From: Chef Sharon/Forum Moderator
To: Paul M. Matthews
Date Posted: Sat, Jul 31, 1999 at 09:11:49 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hello-I am 99% sure that I want to go with this concept. As my email address indicated 'Pork Rules' as Chef Emerald would say. My question is, without seeing you material, what is the absolute bottom line outlay of cash from registering and going into my first clients house? I've had my own restaurant and already a list of people asking 'Why don't you become a Chef?' HELP! HELP! HELP!
---
Dear Paul: After you purchase your start-up kit from Candy from the American Personal Chef Institute, you will need a few things to get started. However, this is variable depending on how well supplied your own kitchen is. If you already have good cookware & knives, there is no need to purchase more. When I started up, I think I got a few things that were unnecessary but not many. The best thing I can recommend is a good case w/ wheels for your cookware, dry pantry items, & anything in general you wish to take. I found an inexpensive one that has a large side pouch on it that holds all of my utensils like spatula's, whisks & such. I also have in my kit 2 large plastic bowls & a strainer, & depending on what I'm cooking I take different cookware w/ me but I use my client's baking dishes a lot too. I have a good supply of white aprons & thirsty towels that I carry in a hard plastic like beach bag that doubles as my trash can once I arrive & unload it. I bought a small clear tackle box made for carrying fishing worms (Plano model # 3700)for my knives & other small tools like toothpicks. I didn't buy any Rubbermaid containers until I actually got the client so I would know if I would be leaving it family style, for a couple or for a single person. The beauty of it is you are cooking in someone's kitchen that has everything including spices. So if you forget something, borrow from your client. During my initial assessment, I tour the kitchen & one of the first things I ask them is where are your spices in case I forget an ingredient I may be borrowing from you. Once you chef for your first client, you can make a list of everything you think you need & go from there. With this in mind I think your start up costs can be kept very low. One other thing I do is provide each client w/ a net laundry bag w/ a nylon bottom. They keep their Rubbermaid containers in it awaiting my return. It works out great for both of us. I hope this has helped! Good luck w/ your decision. It was a hard one for me but I've never looked back. The APCA Member's Forum will amaze you too. It's full of friendly, helpful people. Your friend in TX, Chef Sharon Forum Moderator Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: Finances
From: miss sutherland
To: Chef Sharon/Forum Moderator
Date Posted: Wed, Aug 04, 1999 at 00:58:55 (PDT)
Email Address: gentle_woman@looksmart.com

Message:
Do you keep the fishing worms in with the toothpicks? or are they in like a baggie?

Subject: Grateful Member
From: Patrick
To: All
Date Posted: Wed, Jul 28, 1999 at 17:08:11 (PDT)
Email Address: patmarco@telusplanet.net

Message:
Hi Chef Candy! Got the news letter and my membership card in the mail the other day. This is going to be a great year, I can just feel it. Hope you can feel it too. It seems my B&B is just what the Chef ordered. The B&B is the advertising element my chef business needs to get the word out. My guests are the ones who pass on the word to others. I'm really impressed with the work you guys are doing with the website. Looks great! It's also nice to see other Canucks joining the APCA: The World's Best Personal Chef Association. I am grateful for your hard work and the dedication you and Dennis are contributing to all of us out here in the field. Thank You! Patrick Certified Personal Chef Services www.personalchef,com/certified.htm www.bbcanada.com/2910.html

Subject: Re: Grateful Member
From: Chef Sharon/Forum Moderator
To: Patrick
Date Posted: Fri, Jul 30, 1999 at 05:34:09 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi Chef Candy! Got the news letter and my membership card in the mail the other day. This is going to be a great year, I can just feel it. Hope you can feel it too. It seems my B&B is just what the Chef ordered. The B&B is the advertising element my chef business needs to get the word out. My guests are the ones who pass on the word to others. I'm really impressed with the work you guys are doing with the website. Looks great! It's also nice to see other Canucks joining the APCA: The World's Best Personal Chef Association. I am grateful for your hard work and the dedication you and Dennis are contributing to all of us out here in the field. Thank You! Patrick
---
Ditto your message Patrick! The updates are great & it's great to be associated w/ a group of such *helpful* people. Our chat group is a wealth of information, the forums are overabundant with helpful information & Candy & Ina help w/ everything. Not to mention the ~~DC Summit~~ Coming up in September! I can't wait to meet everyone. Then....THE Texas Chapter Weekend coming up in October. A lot of fun things on the calendar. Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: TV Exposure for Personal Chefs
From: Candy
To: All
Date Posted: Wed, Jul 28, 1999 at 09:47:13 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Thanks for all the e-mail messages, everyone! We're all thrilled with the TV exposure for the Personal Chef Industry that is finally breaking. You can see spots not only on the FoodTV Network, but also Cable Channels like H&G and local cable stations featuring our 30-minute show, 'Cooking With The Personal Chefs of America'... This really forwards the action for ALL Personal Chefs, and our phones are ringing of the hook with hungry potential clients who are looking for Personal Chefs to serve their needs. We all have much to be happy about, and I am proud to be a part of this exciting, emerging industry that we have all worked so hard to develop. Hooray! Candy

Subject: Re: TV Exposure for Personal Chefs
From: ChefNicole
To: Candy
Date Posted: Wed, Jul 28, 1999 at 23:14:28 (PDT)
Email Address: chef4u@aol.com

Message:
Candy, can you tell us when the 30 minute show will be on and which channel? I understand that Dave MacKay and the USPCA put on all those ads. Good for him, it gives all the industry exposure and helps us all. I thought Ms. Oddman's gig was the Personal Chefs of America? What gives here? Is she involved in this or not?

Subject: Re: TV Exposure for Personal Chefs
From: candy
To: ChefNicole
Date Posted: Thurs, Jul 29, 1999 at 07:52:06 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Candy, can you tell us when the 30 minute show will be on and which channel? I understand that Dave MacKay and the USPCA put on all those ads. Good for him, it gives all the industry exposure and helps us all. I thought Ms. Oddman's gig was the Personal Chefs of America? What gives here? Is she involved in this or not?
---
Hi, Nicole - you're right - the uspca is paying for the ads on FoodTV, and they're a wonderful boost for the industry. The good thing is that once again, their costs for advertising doesn't have to be passed on to our APCA chefs and everyone benefits from it. Our cable show, 'Cooking with the Personal Chefs of America' (c), was announced first at the Four Corners Summitt here in San Diego in February, and is being run in local markets where we have member chefs - the first two edisodes were test marketed and are being run on the WestCcoast now and are scheduled to run in other parts of the country starting in August. We don't know anything about PCA other than that there are two of them, Professional Chefs of America out of LA and Personal Chefs of America on a free server on the Internet. There are lots of places for alternative groups - it's a big world, and anything that supports the indusrtry we have been working to build for the last 7 years is fine with us. Thanks for your question. Candy

Subject: Should We?
From: Joanna
To: All
Date Posted: Tues, Jul 27, 1999 at 21:25:22 (PDT)
Email Address: factgrl@acmenet.net

Message:
There is another mssg. here from a potential chef addressing exactly my concerns: on paper, w/ a calculater, it seems if I busted my hump and served 2 clients a day, after taxes, I may be bringing home $400 per week. That's being generous, it actually came out to a lot less. I need to know I'm going to change my income bracket and actually make a living. (I've currently never risen above $18,ooo/year) Another problem I foresee in start-up is adressed in yet another recent post. I have the idea that I'm going to go into the homes of clients to cook for them, but kind of like Dracula, we can't cross the theshold unless we're invited. The public has a way of turning plans on their ear, so to speak. I have visions of quitting my retail job and comming up broke by having to rent out the VFW every week before I even get off the ground! Call me cynical, but experience has taught me to plan for everything.

Subject: Re: Should We?
From: Allison
To: Joanna
Date Posted: Sat, Sep 11, 1999 at 15:28:56 (PDT)
Email Address: meadowtrai@aol.com

Message:
Hi Joanna! I was redaing your question on the forum for the APCA and I feel the same way! I know that you posted it a while ago, but I wanted to ask you a question. Did you throw in the towel and go for it? I am currentl in the retail business and making good money, but getting burnt out. I want to make sure this will be a profitable business before my husband and I go for it! Please let me know your status. Thanks alot! Allison

Subject: Re: Should We?
From: Nicole
To: Joanna
Date Posted: Wed, Jul 28, 1999 at 23:20:27 (PDT)
Email Address: Chef4U@aol.com

Message:
How do you figure $400 per week? If you are working even 4 clients per week, you should be bringing home $800+ per week. If you are busting your butt, doing 2 a day 4-5 days a week (who would want to work that hard?) you could make a whole lot more than that! closer to $2000 a week. You need a new calculator hon.

Subject: Re: Should We?
From: ccandy
To: Joanna
Date Posted: Wed, Jul 28, 1999 at 08:15:51 (PDT)
Email Address: chefcandy@personalchef.com

Message:
There is another mssg. here from a potential chef addressing exactly my concerns: on paper, w/ a calculater, it seems if I busted my hump and served 2 clients a day, after taxes, I may be bringing home $400 per week. That's being generous, it actually came out to a lot less. I need to know I'm going to change my income bracket and actually make a living. (I've currently never risen above $18,ooo/year) Another problem I foresee in start-up is adressed in yet another recent post. I have the idea that I'm going to go into the homes of clients to cook for them, but kind of like Dracula, we can't cross the theshold unless we're invited. The public has a way of turning plans on their ear, so to speak. I have visions of quitting my retail job and comming up broke by having to rent out the VFW every week before I even get off the ground! Call me cynical, but experience has taught me to plan for everything.
---
Hi, Joanna! Your e-mail address is great - since what you are looking for are 'the facts'. I applaud your skepticism, since that is how you can avoid yet another disappointment - by doing your homework, I'm not real sure where you got your numbers, tho, so let's start from scratch, shall we? (sorry, food pun.... As a rule of thumb, after food costs, you should be bringing in around $200/day (per client) for your services and time. If, you are young and strong, and can actually do 2 clients per day by yourself, you could double that - which is a LOT more than $400/week. I cooked with an assistant for over a year, and we did two clients per day - it can be done. Your question about being invited into your client's kitchens is correct, but since you are going to meet with all potential clients personally - in their home - you're going to have a sense of them, and they of you, and you're going to schedule cooking dates for them with their participation. I schedule my clients 3 months in advance in order to protect cooking dates for them, and since they know I am booked up, they don't break cooking dates, because they know that rescheduling anytime soon isn't going to just happen. It protects the clients, and it allows me to know what my schedule is 3 months in advance. Hope this helps! Candy

Subject: organic foods
From: sandy
To: All
Date Posted: Mon, Jul 26, 1999 at 11:04:49 (PDT)
Email Address: silverwayne@earthlink.net

Message:
Can anyone tell me what a fair upcharge for using organic foods would be.

Subject: Re: organic foods
From: Ina Kuller- Chef Ina
To: sandy
Date Posted: Wed, Jul 28, 1999 at 14:46:36 (PDT)
Email Address: chefina@home.com

Message:
Hi Sandy, You need to look at how much more the organic foods would cost you to produce the service. If it's 20.00, bump it up some because you have to figure extra shopping stops, (maybe out of your usual dirving range) into your regular morning shopping run. You don't want to absorb the cost at all, nor do you want to charge the client unfairly. Chef Ina

Subject: What foods won't freeze
From: Connie Owens
To: All
Date Posted: Sun, Jul 25, 1999 at 14:43:55 (PDT)
Email Address: Connieowens@webtv.net

Message:
Hello everyone, I am just starting my PCS on a part time basis and slowly but surely getting my ducks in a row. Can anyone offer advice on what foods don't particulary freeze and reheat well? I have a good idea but would appreciate some input. Then I'll have some versatility with more recipes! Thank you.

Subject: Re: What foods won't freeze
From: Chef Sharon/Forum Moderator
To: Connie Owens
Date Posted: Sun, Jul 25, 1999 at 16:22:47 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hello everyone, I am just starting my PCS on a part time basis and slowly but surely getting my ducks in a row. Can anyone offer advice on what foods don't particulary freeze and reheat well? I have a good idea but would appreciate some input. Then I'll have some versatility with more recipes! Thank you.
---
Hi Connie: We've had much discussion on this topic lately. It seems potatoes do not tend to freeze very well, however, they are great in the fridge for several days & reheat very well (like mashed & twice baked & baked sweet potatoes). On Wednesday, we are having a Member's Only Chat about *Cooking For The Freezer* & our guest speaker will be Lynn Nelson from busycooks.com. She is an expert on the topic. There is also a great cookbook that was recommended to me when I first started called 'Prevention's Cooking for the Freezer'. It has a lot of great tips & recipes. Good luck to you! Your friend in TX, Chef Sharon Forum Moderator Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: HE SHOWED ME THE MONEY
From: Chef Mario's PCS
To: All
Date Posted: Thurs, Jul 22, 1999 at 14:10:59 (PDT)
Email Address: mariuch007

Message:
I have been approached by a person who would asked if I would like to take my service to the next level. he said he had the money to invest and wanted to invest it in my service. i'm worried it will change everything, but i'm also excited at the chance to grow. has this happend to any of you????

Subject: Re: HE SHOWED ME THE MONEY
From: candy
To: Chef Mario's PCS
Date Posted: Fri, Jul 23, 1999 at 08:01:09 (PDT)
Email Address: chefcandy@personalchef.com

Message:
I have been approached by a person who would asked if I would like to take my service to the next level. he said he had the money to invest and wanted to invest it in my service. i'm worried it will change everything, but i'm also excited at the chance to grow. has this happend to any of you????
---
Isn't it exciting when the world shows up and wants to play with you? Congratulations, Mario - you are obviously on the 'right track'. give me a call anytime at 800 644-8389 and we'll check it out together. Candyt

Subject: P.C. in MN ?
From: Diane
To: All
Date Posted: Tues, Jul 20, 1999 at 18:54:36 (PDT)
Email Address: toddspinner@compuserve.com

Message:
I am looking to speak to a Personal Chef in MN and would love to here from any and all. I also am wondering about state health codes and or any other requirements that I should know about? Thank you in advance. Diane

Subject: Re: P.C. in MN ?
From: Chef Sharon
To: Diane
Date Posted: Tues, Jul 20, 1999 at 22:06:07 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
I am looking to speak to a Personal Chef in MN and would love to here from any and all. I also am wondering about state health codes and or any other requirements that I should know about? Thank you in advance. Diane
---
Hi Diane: In the members forum there was a member looking for someone in the Mpls/St. Paul area. Is that close enough? I'll provide her your e-mail address & let her contact you. Good luck to you! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Should I or Shouldn't I?
From: Blaine
To: All
Date Posted: Tues, Jul 20, 1999 at 12:37:48 (PDT)
Email Address: blaine.alvarez-backus@pearsoned.com

Message:
Hi! I'm trying to decide if I should turn my passion for cooking into my own business, but I have some questions that hopefully some of you folks might be able to shed some light on: Cooking out of your clients homes versus renting commercial kitchen space from a church, Knights of Columbus hall, VFW, etc. If you cook out of your clients homes, what is the maximum number of clients that you can have? If you cook for one or two clients per day, and each client buys two weeks worth of meals, it seems like you can only have 10 to 20 clients maximum. Right or wrong? Couldn't you have more clients if you use a commercial kitchen? Pitfalls of renting a commercial kitchen, aside from added cost? On average, if a client buys two weeks worth of meals, how often are you dropping off meals for them? Ideally, it would be every two weeks, but in reality is it every 3 weeks, once a month? The crux of my decision rests on the ability of this business to provide more than a part-time job income for my family. I realize the success and/or failure of my business rests squarely on my shoulders, but in the same respect, I'm not going to try and sell a fur coat to someone that lives near the equator! Thanks for your help and information. -- Blaine

Subject: just begining
From: Donna - TLC
To: All
Date Posted: Thurs, Jul 15, 1999 at 10:00:53 (PDT)
Email Address: dkhcarcamo@aol.com

Message:
hey everyone, I am so excited that I became a pc! I have sooooo many questions!! I'll start with just a couple. What kind of containers are you all using out there? Size? Foil containers that you cook in and then cool them and put in the freezer for the client to re-heat? Does rice freeze well? Do you slighty under cook in order for the entree not to be over cooked when they have re-heated ? Thanks for the help. I'm still working with Candy on getting in to the member forum. I know once I am able there will be lots of questions answered. Thanks again, I am happy to be associated with you all. Donna K. Howell Tender Loving Cooking - Naples, FL

Subject: Re: just begining
From: jennifer
To: Donna - TLC
Date Posted: Wed, Jul 28, 1999 at 13:09:57 (PDT)
Email Address: jennifercantu@netscape.net

Message:
i have just started myself. I am also very excited but nervous. I have not received my kit yet, but have met with other personal chefs in my area. I am sure that if you contacted one in your area they would be more than willing to help out with any questions. I found this to be very true.

Subject: Re: just begining
From: Jane
To: Donna - TLC
Date Posted: Fri, Jul 16, 1999 at 05:33:22 (PDT)
Email Address: reedundnt@aol.com

Message:
Welcome! I buy containers when they are on sale. I love the Pyrex round bowls with the lids but they are expensive. I use rubbermaid alot as well as the Gladware disposables. I buy the aluminum containers for oven items. Check your dollar stores for plastic containers. I always mark my plastic containers with an indelible marker...just my initials. Something to indicate that they are mine. Alot of my clients have someone else doing their dishes so if mine aren't marked they get put into the cupboard with the rest of the homeowner's dishes. Maybe that isn't a problem for other pc's....I don't think I've heard it discussed before, but I don't want to have to rummage around in their cupboards looking for the right size containers. Another thing I do is after I have cooled down the food and packaged it I slip it into a zip-lock bag for further protection against freezer burn. It also keeps the label from coming off or getting wet. I purchase these bags in quantities of 250 at Gordon's Food Service. And finally, yes, undercook a little and also include in your instructions that overcooking will affect the quality of certain dishes. Good luck! Jane

Subject: Re: just begining
From: Donna - TLC
To: Jane
Date Posted: Fri, Jul 16, 1999 at 06:39:50 (PDT)
Email Address: dkhcarcamo@aol.com

Message:
I wasn't done with my reply! Do you have the client put your containers in a separate place? How does that work. Also, I am doing practice runs on family and friends and have come into some problems. What about fish entrees that are broiled or grilled. Do I cook them first or have them ready for broiling or grilling. fish is so sensitive to overcooking. Thanks for your help Donna - TLC I erased the first part of this reply. do you put the entrees in ziplock bags and then in a food container?

Subject: Re: just begining
From: Jane
To: Donna - TLC
Date Posted: Fri, Jul 16, 1999 at 09:09:08 (PDT)
Email Address: reedundnt@aol.com

Message:
I have my clients put my containers in a shopping bag (with handles) and then they leave it in the same place everytime. I package the food in the container and then place in gallon-size plastic bags. I do all different things with fish. I freeze most of my fish dishes (either seared first or incorporated with a sauce)and also leave them in a marinade and freeze for them to grill or broil after defrosting.

Subject: Re: just begining
From: Candy
To: Donna - TLC
Date Posted: Thurs, Jul 15, 1999 at 10:59:55 (PDT)
Email Address: chefcandy@personalchef.com

Message:
hey everyone, I am so excited that I became a pc! I have sooooo many questions!! I'll start with just a couple. What kind of containers are you all using out there? Size? Foil containers that you cook in and then cool them and put in the freezer for the client to re-heat? Does rice freeze well? Do you slighty under cook in order for the entree not to be over cooked when they have re-heated ? Thanks for the help. I'm still working with Candy on getting in to the member forum. I know once I am able there will be lots of questions answered. Thanks again, I am happy to be associated with you all. Donna K. Howell Tender Loving Cooking - Naples, FL
---
Hi, Donna! We've got your registration on the Member's Forums all set now, so you have access to all 7 of the topic specific forums, and yes, the answers to your questions about containers and sources are contained in those forums. The answer to your question about rice is also there, but just in case, the answer is Yes, rice freezes beautifully if cooked just to 'al dente', and shocked in cold or ice water to stop the cooking process. The thing to remember about freezing rice is, it must be cooled, and it must be dry before freezing. Thanks for your questions! Candy

Subject: Re: just begining
From: Chef Sharon
To: Candy
Date Posted: Sun, Jul 18, 1999 at 19:49:02 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
hey everyone, I am so excited that I became a pc! I have sooooo many questions!! I'll start with just a couple. What kind of containers are you all using out there? Size? Foil containers that you cook in and then cool them and put in the freezer for the client to re-heat? Does rice freeze well? Do you slighty under cook in order for the entree not to be over cooked when they have re-heated ? Thanks for the help. I'm still working with Candy on getting in to the member forum. I know once I am able there will be lots of questions answered. Thanks again, I am happy to be associated with you all. Donna K. Howell Tender Loving Cooking - Naples, FL
---
Hi, Donna! We've got your registration on the Member's Forums all set now, so you have access to all 7 of the topic specific forums, and yes, the answers to your questions about containers and sources are contained in those forums. The answer to your question about rice is also there, but just in case, the answer is Yes, rice freezes beautifully if cooked just to 'al dente', and shocked in cold or ice water to stop the cooking process. The thing to remember about freezing rice is, it must be cooled, and it must be dry before freezing. Thanks for your questions! Candy
---
Hi Donna: I buy each of my clients a net type laundry bag w/ nylon on the bottom to hold their containers in after marking them w/ my business name in permanent ink. One of my clients just hang it on their fridge hinge & others in their pantry. It has worked out perfect for me. Good luck! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: An Excellent Training Manual
From: Kitchen Witch
To: All
Date Posted: Wed, Jul 14, 1999 at 14:33:53 (PDT)
Email Address: gaydevtux@aol.com

Message:
Hi everyone! I just became a member of this wonderful association, and I want to tell anyone who is interested in becoming a personal chef that this is the only association worth becoming involved with. Chef Candy has done so much research to be get us started and there is so much important and helpful information in the training manual that starting up this business is almost a snap! I'm sure that without Candy Wallace and the American Personal Chef Association and Institute I wouldn't be doing what I love to do most: cooking delicious food and working for myself. So far, every time I've had a question regarding start-up--from marketing to demographics to pricing--I've called Candy and she's been there with a willing ear, a gentle voice and a lot of incredible knowledge that she's more than happy to share. I want to thank her for all the work she's done and keeps on doing! Thanks, Candy! and let's get cooking!

Subject: Re: An Excellent Training Manual
From: Chef Sharon
To: Kitchen Witch
Date Posted: Thurs, Jul 22, 1999 at 15:24:33 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hi everyone! I just became a member of this wonderful association, and I want to tell anyone who is interested in becoming a personal chef that this is the only association worth becoming involved with. Chef Candy has done so much research to be get us started and there is so much important and helpful information in the training manual that starting up this business is almost a snap! I'm sure that without Candy Wallace and the American Personal Chef Association and Institute I wouldn't be doing what I love to do most: cooking delicious food and working for myself. So far, every time I've had a question regarding start-up--from marketing to demographics to pricing--I've called Candy and she's been there with a willing ear, a gentle voice and a lot of incredible knowledge that she's more than happy to share. I want to thank her for all the work she's done and keeps on doing! Thanks, Candy! and let's get cooking!
---
Hi KW: I don't know if your are aware of it, but we have a chat room established for APCA Members. If you are interested in participating, please drop me an e-mail & I'll include you in our chats. Next week we are having an informative chat w/ Lynn Nelson from Busycooks about *Cooking for the Freezer*. BTW...I agree w/ you wholeheartedly about Candy's training manual! It was definately the best thing I ever invested in! Welcome to the most supportive group of chef's around! Your friend in TX, Chef Sharon Forum Moderator Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Re: An Excellent Training Manual
From: Susan Wheatley/Kitchen Witch
To: Chef Sharon
Date Posted: Wed, Aug 11, 1999 at 14:27:32 (PDT)
Email Address: kitchnmgc@aol.com

Message:
Hi Chef Sharon: I've been so busy trying to get started (trying to get start-up financing, specifically) that I haven't been to the Association website since July, so I have only now read your reply. I am very interested in participating in the chats. What do I do?

Subject: Re: An Excellent Training Manual
From: Susan Wheatley/Kitchen Witch
To: Chef Sharon
Date Posted: Wed, Aug 11, 1999 at 14:23:41 (PDT)
Email Address: kitchnmgc@aol.com

Message:

Subject: Startup question
From: SandyChef
To: All
Date Posted: Wed, Jul 14, 1999 at 13:48:02 (PDT)
Email Address: dinsolv@banet.net

Message:
I just received a call from a potential client who would like me to drop off prepared meals to their home vs. cooking meals in their home. I understand the board of health states that you need a commercial kitchen to do what they are asking. Has anyone had any experience in this area, including, but not limited to, leasing commercial kitchen space such as a church or VFW?

Subject: Re: Startup question
From: Chef Bogart
To: SandyChef
Date Posted: Thurs, Jul 15, 1999 at 07:51:07 (PDT)
Email Address: chefbogart@aol.com

Message:
I just received a call from a potential client who would like me to drop off prepared meals to their home vs. cooking meals in their home. I understand the board of health states that you need a commercial kitchen to do what they are asking. Has anyone had any experience in this area, including, but not limited to, leasing commercial kitchen space such as a church or VFW?
---
Hello, I offer the option for me to cook in a certified kitchen but because of there being a cost factor to rent the kitchen, get licsened threw the health dept. and insurance, I charge them the extra costs. I will not pay for it. which I calculated it out to about $20 an hour more for my service. Thanks Chef Neil Bogart Chef Neil's Home Gourmet www.chefneils.citysearch.com

Subject: Re: Startup question
From: Chef Sharon
To: Chef Bogart
Date Posted: Wed, Jul 21, 1999 at 10:40:54 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
I just received a call from a potential client who would like me to drop off prepared meals to their home vs. cooking meals in their home. I understand the board of health states that you need a commercial kitchen to do what they are asking. Has anyone had any experience in this area, including, but not limited to, leasing commercial kitchen space such as a church or VFW?
---
Hello, I offer the option for me to cook in a certified kitchen but because of there being a cost factor to rent the kitchen, get licsened threw the health dept. and insurance, I charge them the extra costs. I will not pay for it. which I calculated it out to about $20 an hour more for my service. Thanks Chef Neil Bogart
---
Hello: Not long ago when this question was raised, Angel Chef brought it to our attention that if you use a commercial kitchen they are still guidelines about the type of equipment required to transport the food in. If I'm not mistaken, I believe she said you had to take it in refrigerated coolers. I'll tell her about this post & ask her to tell us what she knows, which is a lot. Good luck! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: FDA Issues New Warning on Raw Sprou
From: Chef Bogart
To: All
Date Posted: Mon, Jul 12, 1999 at 20:53:34 (PDT)
Email Address: chefbogart@aol.com

Message:
FDA Issues Warning on Raw Sprouts .c The Associated Press WASHINGTON (AP) - Raw alfalfa, clover and radish sprouts are good sources of nutrients, but the Food and Drug Administration warned Friday they also carry the risk of illness. In a statement, the FDA advised consumers to be aware that raw sprouts can be contaminated with salmonella and E. coli 0157 bacteria, either of which can cause serious illness. ``Those persons who wish to reduce the risk of foodborne illness from sprouts are advised not to eat raw sprouts,'' the statement said. The warning is particularly important for people in high-risk categories, such as children, the elderly and those with weakened immune systems. The FDA first warned about risks from raw sprouts in a health advisory issued last August, and sprout growers have been acting to avoid spreading the bacteria. ``Despite all these efforts to make raw sprouts safer, we continue to receive reports of illnesses associated with raw sprouts,'' the FDA Commissioner Jane Henney. ``Consumers need to understand that, at this time, the best way to control this risk is not to eat raw sprouts.'' To help control the contamination, the FDA said inspectors will test water used by commercial growers to produce sprouts and will monitor how well the industry adopts new, cleaner production techniques that the agency recommends. Guidelines also are being revised. These will focus on microbial testing, sanitation and seed quality and treatment. The new warning was prompted by a series of outbreaks in foodborne illnesses. In May, 30 cases of food poisoning were reported in California and 70 cases in Colorado between March and May, blamed on the consumption of contaminated clover sprouts. During the first three months of the year, another 90 people were infected with salmonella in Oregon, Washington and California after eating alfalfa sprouts. Although the illnesses were linked to alfalfa and clover sprouts, the FDA warned that ``all raw sprouts may pose a risk.'' Healthy adults usually recover from salmonella and E. coli 0157 infections, but the illnesses can be quite serious among those susceptible including AIDS patients or cancer patients undergoing chemotherapy. E. coli 0157 can cause kidney failure, while salmonella can cause diarrhea, nausea, cramping and fever. The FDA warned that even raw sprouts grown in a home garden are risky, because some outbreaks of disease have been traced to contaminated seeds. Bacteria in the seeds can multiply among sprouts grown in clean conditions, the agency said. Other FDA recommendations: Cook sprouts before eating them. This will reduce the risk significantly. Check for raw sprouts in sandwiches from restaurants and delicatessens, often used as garnish. AP-NY-07-09-99 1736EDT Copyright 1999 The Associated Press. The information contained in the AP news report may not be published, broadcast, rewritten or otherwise distributed without the prior written authority of The Associated Press. All active hyperlinks have been inserted by AOL.

Subject: Hello PC's
From: Chef Bogart
To: All
Date Posted: Mon, Jul 12, 1999 at 20:40:45 (PDT)
Email Address: chefbogart@aol.com

Message:
Hello PC's and Visiters: Whho all is going to DC, for the convention. Just got my ticket today. Its going to be awesome. Something Im going to try to do is start posting a TIP OF THE WEEK. Once a week I will try to post a new type of something Ive learned or currently practicing. So look for that type of the week. Im going to start posting it in the Open Forum. Thanks to Dennis and Chef Candy for switching the open forum back..... Chef Neil Bogart www.chefneils.citysearch.com Chef Neil's Home Gourmet www.chefneils.citysearch.com

Subject: Re: Hello PC's
From: Chef Sharon
To: Chef Bogart
Date Posted: Wed, Jul 21, 1999 at 10:50:57 (PDT)
Email Address: sharon@woodlandstexas.net

Message:
Hello PC's and Visiters: Whho all is going to DC, for the convention. Just got my ticket today. Its going to be awesome. Something Im going to try to do is start posting a TIP OF THE WEEK. Once a week I will try to post a new type of something Ive learned or currently practicing. So look for that type of the week. Im going to start posting it in the Open Forum. Thanks to Dennis and Chef Candy for switching the open forum back..... Chef Neil Bogart www.chefneils.citysearch.com
---
Hi Neil: I'm going to DC, finally bought my ticket! I can't wait to meet you & the other friends I've made online. On a tip from Chef Mo in CA she told me about Travelocity.com & I bought my roundtrip nonstop ticket for just over $200! WOW! That is a great price. Get yours today & join us! Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: WelcomeBack!
From: Candy Wallace
To: All
Date Posted: Mon, Jul 12, 1999 at 07:34:44 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Welcome Back to the APCA Open Forum! You have asked that we return to the original format, and here it is! This is still the Only Forum on the Internet where you can ask your questions openly about the Personal Chef Industry and receive a non-rehearsed answer, so ask away, and don't forget to use the archives as a source of information as well. This is the longest running Forum for Personal Chefs and those interested in the industry in existence, and we welcome your participation. Enjoy! Candy

Subject: Re: WelcomeBack!
From: chef mario
To: Candy Wallace
Date Posted: Thurs, Jul 22, 1999 at 14:03:46 (PDT)
Email Address: mariuch007.com

Message:
Hey Chef Candy, I may need some advice, I have been approach by a person asking if i want to take my service to the next level? He says he has the money to invest. and wants to invest it in my service. I have not met him yet though I plan to, at least to hear what he has to say. Do you know if this has happend to any other PC? Hope to hear from you soon chef mario's pcs

Subject: Re: WelcomeBack!
From: Candy
To: chef mario
Date Posted: Fri, Jul 23, 1999 at 07:59:09 (PDT)
Email Address: Chefcandy@personalchef.com

Message:
Hey Chef Candy, I may need some advice, I have been approach by a person asking if i want to take my service to the next level? He says he has the money to invest. and wants to invest it in my service. I have not met him yet though I plan to, at least to hear what he has to say. Do you know if this has happend to any other PC? Hope to hear from you soon chef mario's pcs
---
Hi, Mario! I'd be happy to help out - please feel free to give me a call at 800 644-8389 anytime, and we'll walk through it together. Nice to hear from you! Candy


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