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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