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Open Forum October - December 1999 Archive

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Ragan M. -:- chef needed in Birmingham area! -:- Fri, Dec 17, 1999 at 11:53:17 (PST)

Tricia -:- Knife Sets -:- Thurs, Dec 16, 1999 at 13:20:51 (PST)
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GoldenGoose -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 08:26:30 (PST)
__ Anne in NC -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 12:36:10 (PST)
___ Anne in NC -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 12:39:21 (PST)
_ Anne -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 05:28:07 (PST)
_ Anne -:- Re: Knife Sets -:- Fri, Dec 17, 1999 at 05:24:25 (PST)
_ Billy -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 19:48:41 (PST)
_ Chef Sharon -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 14:39:06 (PST)
__ Billy -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 19:34:19 (PST)
___ Chef Terry -:- Re: Knife Sets -:- Thurs, Dec 16, 1999 at 20:35:47 (PST)

Billy -:- Thanks Candy! -:- Thurs, Dec 16, 1999 at 07:17:42 (PST)

Billy -:- Containers -:- Thurs, Dec 16, 1999 at 07:14:54 (PST)

D Curtis -:- Culinary Degree -:- Wed, Dec 15, 1999 at 12:50:13 (PST)
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Candy -:- Re: Culinary Degree -:- Wed, Dec 15, 1999 at 13:13:42 (PST)

CarefreeCooking -:- containers -:- Mon, Dec 13, 1999 at 07:47:34 (PST)
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Billy -:- Re: containers -:- Mon, Dec 13, 1999 at 18:28:32 (PST)
_ AngelChef -:- Re: containers -:- Mon, Dec 13, 1999 at 15:21:50 (PST)
__ AngelChef -:- PYA website -:- Mon, Dec 13, 1999 at 15:23:50 (PST)

Chef Rob -:- APCA -:- Mon, Dec 13, 1999 at 00:40:44 (PST)
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Chef Sharon -:- Re: APCA -:- Tues, Dec 14, 1999 at 05:35:07 (PST)
__ Chef Terry -:- Re: APCA -:- Tues, Dec 14, 1999 at 11:14:34 (PST)

Lauren -:- Hope this to be my future career! -:- Sun, Dec 12, 1999 at 14:25:34 (PST)
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Chef Sharon -:- Re: Hope this to be my future career! -:- Tues, Dec 14, 1999 at 05:42:19 (PST)
__ Billy -:- Re: Hope this to be my future career! -:- Tues, Dec 14, 1999 at 19:34:47 (PST)
___ Chef Sharon -:- Re: Hope this to be my future career! -:- Wed, Dec 15, 1999 at 05:45:55 (PST)
_ Billy -:- Re: Hope this to be my future career! -:- Sun, Dec 12, 1999 at 18:25:39 (PST)

AngelChef -:- Possible Income Opportunity! -:- Fri, Dec 10, 1999 at 15:06:08 (PST)
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Iyara Giminski -:- Re: Possible Income Opportunity! -:- Tues, Dec 14, 1999 at 11:36:46 (PST)
_ candy -:- Re: Possible Income Opportunity! -:- Sat, Dec 11, 1999 at 10:55:56 (PST)
_ Chef Terry -:- Re: Possible Income Opportunity! -:- Sat, Dec 11, 1999 at 08:07:43 (PST)
__ AngelChef -:- Re: Possible Income Opportunity! -:- Sat, Dec 11, 1999 at 10:23:15 (PST)

joan -:- packaging alternatives -:- Fri, Dec 10, 1999 at 05:19:49 (PST)
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Billy -:- Re: packaging alternatives -:- Fri, Dec 10, 1999 at 06:53:01 (PST)
__ CarefreeCooking -:- Re: packaging alternatives -:- Mon, Dec 13, 1999 at 07:45:55 (PST)
__ Candy -:- Re: packaging alternatives -:- Fri, Dec 10, 1999 at 08:19:09 (PST)

Chef Jenny -:- Scared to death! -:- Thurs, Dec 09, 1999 at 20:33:02 (PST)
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GoldenGoose -:- Re: Scared to death! -:- Fri, Dec 10, 1999 at 08:42:24 (PST)
__ Candy -:- Re: Scared to death! -:- Sat, Dec 11, 1999 at 10:44:51 (PST)
_ Billy -:- Re: Scared to death! -:- Fri, Dec 10, 1999 at 06:47:42 (PST)
__ Chef Rob -:- Re: Scared to death! -:- Mon, Dec 13, 1999 at 00:02:55 (PST)
_ Chef Sharon -:- Re: Scared to death! -:- Fri, Dec 10, 1999 at 05:56:25 (PST)
_ Candy -:- Re: Scared to death! -:- Thurs, Dec 09, 1999 at 20:54:33 (PST)

Billy -:- PC Assit. -:- Thurs, Dec 09, 1999 at 05:06:52 (PST)
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Candy -:- Re: PC Assit. -:- Thurs, Dec 09, 1999 at 16:31:15 (PST)
__ billy -:- Re: PC Assit. -:- Fri, Dec 10, 1999 at 06:41:48 (PST)

Candy Wallace -:- APCA Chef of the Month -:- Tues, Dec 07, 1999 at 16:34:54 (PST)
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Billy -:- Re: APCA Chef of the Month -:- Thurs, Dec 09, 1999 at 05:09:23 (PST)
__ Candy -:- Re: APCA Chef of the Month -:- Thurs, Dec 09, 1999 at 16:38:26 (PST)

Lea Lennon -:- Kids -:- Mon, Dec 06, 1999 at 07:16:19 (PST)
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Chef Terry -:- Re: Kids -:- Mon, Dec 06, 1999 at 18:09:12 (PST)
_ Candy -:- Re: Kids -:- Mon, Dec 06, 1999 at 08:05:23 (PST)

Judy -:- Income? -:- Tues, Nov 30, 1999 at 10:03:52 (PST)
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Candy -:- Re: Income? -:- Mon, Dec 06, 1999 at 08:12:47 (PST)

Judy -:- PC Assistant?? -:- Tues, Nov 30, 1999 at 10:02:19 (PST)
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Chef Sharon -:- Re: PC Assistant?? -:- Tues, Nov 30, 1999 at 16:34:23 (PST)

Robin Nicole -:- From a different background... -:- Tues, Nov 30, 1999 at 05:52:15 (PST)
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chefdennis -:- Re: From a different background... -:- Fri, Dec 03, 1999 at 20:40:26 (PST)
_ Chef Sharon -:- Re: From a different background... -:- Tues, Nov 30, 1999 at 16:31:37 (PST)

John -:- Personal chef books -:- Tues, Nov 30, 1999 at 04:34:22 (PST)

Candy Wallace -:- If You CAN Stand the Heat... -:- Mon, Nov 29, 1999 at 16:55:00 (PST)
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Chef Sharon -:- Re: If You CAN Stand the Heat... -:- Tues, Dec 14, 1999 at 20:44:32 (PST)
_ chef mici -:- Re: If You CAN Stand the Heat... -:- Fri, Dec 03, 1999 at 19:04:17 (PST)

Chef Sharon/Forum Moderator -:- Thanksgiving -:- Wed, Nov 24, 1999 at 18:46:45 (PST)
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Chef Terry -:- Re: Thanksgiving -:- Thurs, Nov 25, 1999 at 05:38:42 (PST)
__ Candy -:- Re: Thanksgiving -:- Thurs, Nov 25, 1999 at 09:35:49 (PST)

JimB -:- Sour Cream -:- Mon, Nov 22, 1999 at 13:51:03 (PST)
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candy -:- Re: Sour Cream -:- Mon, Nov 22, 1999 at 14:13:56 (PST)
__ Chef Sharon -:- Re: Sour Cream -:- Mon, Nov 22, 1999 at 14:58:10 (PST)

Chef Lisa -:- Choosing a name -:- Sun, Nov 21, 1999 at 22:44:52 (PST)
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Chef Sharon -:- Re: Choosing a name -:- Mon, Nov 22, 1999 at 14:53:33 (PST)
__ Judy L -:- Re: Choosing a name -:- Tues, Nov 23, 1999 at 10:40:54 (PST)

Chef Keith -:- Kinda Personal... -:- Sat, Nov 20, 1999 at 22:51:21 (PST)
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candy -:- Re: Kinda Personal... -:- Mon, Nov 22, 1999 at 16:33:33 (PST)
__ Chef Keith -:- Re: Kinda Personal... -:- Mon, Nov 22, 1999 at 16:43:45 (PST)

Pamela -:- PC Questions -:- Sat, Nov 20, 1999 at 11:22:36 (PST)
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Chef Sharon -:- Re: PC Questions -:- Sat, Nov 20, 1999 at 20:28:00 (PST)

Chef Keith -:- How often do you work? FT/PT? -:- Fri, Nov 19, 1999 at 14:33:39 (PST)
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Billy -:- Re: How often do you work? FT/PT? -:- Sun, Dec 05, 1999 at 06:27:57 (PST)
_ Chef Sharon -:- Re: How often do you work? FT/PT? -:- Sat, Nov 20, 1999 at 20:17:21 (PST)
_ Chef Terry -:- Re: How often do you work? FT/PT? -:- Sat, Nov 20, 1999 at 16:47:53 (PST)
__ PS -:- Re: How often do you work? FT/PT? -:- Sat, Dec 04, 1999 at 19:09:39 (PST)
__ PS -:- Re: How often do you work? FT/PT? -:- Sat, Dec 04, 1999 at 19:04:58 (PST)

Tricia -:- Video Series & Misc start up ?'s -:- Fri, Nov 19, 1999 at 13:38:40 (PST)
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Meredith -:- Re: Video Series & Misc start up ?'s -:- Mon, Nov 22, 1999 at 09:17:29 (PST)
_ Chef Terry -:- Re: Video Series & Misc start up ?'s -:- Sat, Nov 20, 1999 at 16:57:26 (PST)

kim -:- improving my skills -:- Tues, Nov 16, 1999 at 18:54:46 (PST)
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Billy -:- Re: improving my skills -:- Sun, Dec 05, 1999 at 06:34:05 (PST)
_ Chef Tracy -:- Re: improving my skills -:- Tues, Nov 16, 1999 at 20:07:32 (PST)
__ KIM -:- Re: improving my skills -:- Mon, Nov 29, 1999 at 20:02:45 (PST)

Marci -:- Culinary School -:- Tues, Nov 16, 1999 at 16:28:57 (PST)
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Meredith -:- Re: Culinary School -:- Wed, Nov 17, 1999 at 07:00:26 (PST)
_ Chef Sharon -:- Re: Culinary School -:- Tues, Nov 16, 1999 at 20:41:17 (PST)
__ chef mici -:- Re: Culinary School -:- Fri, Nov 19, 1999 at 08:42:37 (PST)

Denise -:- Intrigued! -:- Tues, Nov 16, 1999 at 09:42:02 (PST)
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Chef Sharon -:- Re: Intrigued! -:- Tues, Nov 16, 1999 at 20:30:07 (PST)
_ Judy Ladewig -:- Re: Intrigued! -:- Tues, Nov 16, 1999 at 11:18:27 (PST)
__ steph -:- Re: Intrigued! -:- Tues, Nov 16, 1999 at 16:05:24 (PST)

Chef Terry -:- Canadian Insurance -:- Mon, Nov 15, 1999 at 13:08:30 (PST)

julianna -:- also getting started -:- Mon, Nov 15, 1999 at 07:36:39 (PST)
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candy -:- Re: also getting started -:- Mon, Nov 15, 1999 at 11:52:32 (PST)

Chef Carol -:- Members Forum -:- Sun, Nov 14, 1999 at 12:00:17 (PST)
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Chef Sharon/Forum Moderator -:- Re: Members Forum -:- Sun, Nov 14, 1999 at 20:56:36 (PST)
_ candy -:- Re: Members Forum -:- Sun, Nov 14, 1999 at 14:11:09 (PST)
__ Michael -:- Re: Members Forum -:- Tues, Nov 16, 1999 at 08:11:30 (PST)

Ragan M. -:- need help with brunch pricing -:- Fri, Nov 12, 1999 at 19:23:44 (PST)
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Chef Terry -:- Re: need help with brunch pricing -:- Sat, Nov 13, 1999 at 08:10:38 (PST)
__ Chef Sharon -:- Re: need help with brunch pricing -:- Sat, Nov 13, 1999 at 09:15:51 (PST)
___ Ragan M. -:- Re: need help with brunch pricing -:- Sat, Nov 13, 1999 at 18:37:43 (PST)

Chef Terry -:- Cooking Demo's -:- Wed, Nov 10, 1999 at 11:33:31 (PST)

Chef Terry -:- Gift Baskets -:- Wed, Nov 10, 1999 at 10:37:56 (PST)
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cricket07 -:- Re: Gift Baskets -:- Sat, Nov 20, 1999 at 17:56:00 (PST)
_ Judy Ladewig -:- Re: Gift Baskets -:- Tues, Nov 16, 1999 at 11:48:51 (PST)
_ Chef Sharon -:- Re: Gift Baskets -:- Wed, Nov 10, 1999 at 12:39:30 (PST)
__ chef mici -:- Re: Gift Baskets -:- Sun, Nov 14, 1999 at 16:15:27 (PST)
_ Anne in NC -:- Re: Gift Baskets -:- Wed, Nov 10, 1999 at 12:29:41 (PST)

chef michelle -:- pressure cooker miracle -:- Tues, Nov 09, 1999 at 16:23:05 (PST)

chef michelle -:- pressure cooker miracle -:- Tues, Nov 09, 1999 at 16:22:59 (PST)

Chef Sharon/Forum Moderator -:- MEMBER'S FORUM -:- Mon, Nov 08, 1999 at 16:41:34 (PST)
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Miss Ruby -:- Re: MEMBER'S FORUM -:- Wed, Nov 10, 1999 at 09:00:21 (PST)
__ candy -:- Re: MEMBER'S FORUM -:- Wed, Nov 10, 1999 at 12:18:37 (PST)
___ Ruby -:- Re: MEMBER'S FORUM -:- Thurs, Nov 11, 1999 at 18:08:13 (PST)
____ candy -:- Re: MEMBER'S FORUM -:- Thurs, Nov 11, 1999 at 19:15:36 (PST)
_____ ruby -:- Re: MEMBER'S FORUM -:- Thurs, Nov 11, 1999 at 21:02:22 (PST)
_____ Ruby -:- Re: MEMBER'S FORUM -:- Thurs, Nov 11, 1999 at 20:02:51 (PST)
_ Chef Roseann -:- Re: MEMBER'S FORUM -:- Tues, Nov 09, 1999 at 07:26:45 (PST)
__ Chef Sharon -:- Re: MEMBER'S FORUM -:- Tues, Nov 09, 1999 at 11:11:03 (PST)
_ steve.ct -:- Re: MEMBER'S FORUM -:- Mon, Nov 08, 1999 at 18:48:22 (PST)
__ Chef Sharon -:- Re: MEMBER'S FORUM -:- Tues, Nov 09, 1999 at 04:44:11 (PST)

steve -:- PC interest -:- Sun, Nov 07, 1999 at 18:08:30 (PST)
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Chef Sharon -:- Re: PC interest -:- Sun, Nov 07, 1999 at 20:32:25 (PST)
__ Chef Tracy -:- Re: PC interest -:- Tues, Nov 09, 1999 at 06:07:31 (PST)

Chef Sharon/Forum Moderator -:- Member's Froum -:- Sun, Nov 07, 1999 at 10:33:15 (PST)
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chef michelle -:- Re: Member's Froum -:- Mon, Nov 08, 1999 at 10:57:59 (PST)

Lynne -:- Location? -:- Mon, Nov 01, 1999 at 14:06:46 (PST)
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Candy -:- Re: Location? -:- Mon, Nov 01, 1999 at 16:59:42 (PST)
__ Penny -:- Re: Location? -:- Sun, Nov 14, 1999 at 11:35:24 (PST)
___ Chef Sharon -:- Re: Location? -:- Mon, Nov 15, 1999 at 05:28:26 (PST)

Jim -:- Computer Program -:- Sat, Oct 30, 1999 at 14:02:15 (PDT)
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candy -:- Re: Computer Program -:- Sat, Oct 30, 1999 at 16:19:04 (PDT)

chef mici -:- Getting Started -:- Sat, Oct 30, 1999 at 11:52:45 (PDT)
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Chef Terry -:- Re: Getting Started -:- Sun, Oct 31, 1999 at 07:06:28 (PST)
_ Chef Roseann -:- Re: Getting Started -:- Sun, Oct 31, 1999 at 06:38:38 (PST)

Fran Bowman -:- A Question -:- Fri, Oct 29, 1999 at 05:28:56 (PDT)
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Candy Wallace -:- Re: A Question -:- Sat, Oct 30, 1999 at 20:05:17 (PDT)
__ Fran Bowman -:- Re: A Question -:- Sun, Oct 31, 1999 at 10:12:18 (PST)
___ Chef Sharon -:- Re: A Question -:- Sun, Oct 31, 1999 at 18:31:12 (PST)
__ Fran Bowman -:- Re: A Question -:- Sun, Oct 31, 1999 at 10:05:02 (PST)
_ Chef Tracy -:- Re: A Question -:- Fri, Oct 29, 1999 at 08:01:27 (PDT)
__ Chef Sharon -:- Re: A Question -:- Fri, Oct 29, 1999 at 15:16:06 (PDT)

David de Faria -:- Steps in becomming an Exec. Chef -:- Wed, Oct 27, 1999 at 07:10:01 (PDT)
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Michael -:- Re: Steps in becomming an Exec. Chef -:- Mon, Nov 01, 1999 at 03:57:14 (PST)
_ Chef Terry -:- Re: Steps in becomming an Exec. Chef -:- Wed, Oct 27, 1999 at 10:37:13 (PDT)
__ Chef Sharon/Forum Moderator -:- Re: Steps in becomming an Exec. Chef -:- Wed, Oct 27, 1999 at 11:59:08 (PDT)
___ candy wallace -:- Re: Steps in becomming an Exec. Chef -:- Wed, Oct 27, 1999 at 12:06:30 (PDT)

Donna P -:- Food TV Commercial -:- Tues, Oct 26, 1999 at 06:20:29 (PDT)
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Marilyn -:- Re: Food TV Commercial -:- Wed, Nov 03, 1999 at 18:41:06 (PST)
_ Chef Sharon/Forum Moderator -:- Re: Food TV Commercial -:- Tues, Oct 26, 1999 at 10:35:26 (PDT)
__ ebasc -:- Re: Food TV Commercial -:- Sun, Oct 31, 1999 at 08:50:11 (PST)

candy wallace -:- D.C. SUMMIT -:- Sun, Oct 24, 1999 at 13:13:12 (PDT)
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Chef Terry -:- Re: D.C. SUMMIT -:- Sun, Oct 24, 1999 at 20:15:11 (PDT)
_ AngelChef -:- Re: D.C. SUMMIT -:- Sun, Oct 24, 1999 at 17:08:25 (PDT)
__ Chef Sharon -:- Re: D.C. SUMMIT -:- Sun, Oct 24, 1999 at 20:37:03 (PDT)
___ candy -:- Re: D.C. SUMMIT -:- Mon, Oct 25, 1999 at 07:07:16 (PDT)

Chef Ina -:- Isn't this Exciting!!! -:- Wed, Oct 20, 1999 at 19:19:35 (PDT)
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Donna P -:- Re: Isn't this Exciting!!! -:- Tues, Oct 26, 1999 at 06:18:22 (PDT)
_ Chef Sharon/Forum Moderator -:- Re: Isn't this Exciting!!! -:- Tues, Oct 26, 1999 at 05:56:19 (PDT)
_ Jenny -:- Re: Isn't this Exciting!!! -:- Thurs, Oct 21, 1999 at 18:06:10 (PDT)
__ Jenny -:- Re: Isn't this Exciting!!! -:- Thurs, Oct 28, 1999 at 06:40:48 (PDT)
__ Jenny -:- Re: Isn't this Exciting!!! -:- Tues, Oct 26, 1999 at 04:14:25 (PDT)
__ Chef Terry -:- Re: Isn't this Exciting!!! -:- Thurs, Oct 21, 1999 at 20:30:52 (PDT)
_ Anne in NC -:- Re: Isn't this Exciting!!! -:- Thurs, Oct 21, 1999 at 05:55:25 (PDT)
_ Chef Sharon -:- Re: Isn't this Exciting!!! -:- Thurs, Oct 21, 1999 at 04:00:54 (PDT)

Anne in NC -:- Summit -:- Wed, Oct 20, 1999 at 13:44:55 (PDT)
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Chef Sharon -:- Re: Summit -:- Thurs, Oct 21, 1999 at 18:49:19 (PDT)

Chef Sharon/Forum Moderator -:- For APCA Members -:- Tues, Oct 19, 1999 at 16:23:54 (PDT)

Candy Wallace -:- SUMMIT IN D.C. -:- Tues, Oct 19, 1999 at 14:53:59 (PDT)
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Chef Sharon -:- Re: SUMMIT IN D.C. -:- Tues, Oct 19, 1999 at 16:18:12 (PDT)

Susan -:- Ivex Packaging -:- Tues, Oct 19, 1999 at 11:18:53 (PDT)
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joan -:- Re: Ivex Packaging -:- Fri, Dec 10, 1999 at 05:03:44 (PST)

Lindy -:- Culinary degree needed??? -:- Tues, Oct 19, 1999 at 10:34:55 (PDT)
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Chef Roseann -:- Re: Culinary degree needed??? -:- Mon, Oct 25, 1999 at 07:52:59 (PDT)
_ polo -:- Re: Culinary degree needed??? -:- Fri, Oct 22, 1999 at 20:39:41 (PDT)
_ polo -:- Re: Culinary degree needed??? -:- Fri, Oct 22, 1999 at 20:26:29 (PDT)
_ David -:- Re: Culinary degree needed??? -:- Fri, Oct 22, 1999 at 08:42:20 (PDT)
__ Chef Sharon -:- Re: Culinary degree needed??? -:- Fri, Oct 22, 1999 at 10:48:31 (PDT)
_ candy -:- Re: Culinary degree needed??? -:- Tues, Oct 19, 1999 at 11:29:59 (PDT)
__ Chef Sharon -:- Re: Culinary degree needed??? -:- Tues, Oct 19, 1999 at 12:24:47 (PDT)

Chef Sharon/Forum Moderator -:- Personal Chef 101 Classes! -:- Mon, Oct 18, 1999 at 20:00:00 (PDT)

lemongrass -:- vacuum sealers -:- Sun, Oct 17, 1999 at 20:36:28 (PDT)
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candy -:- Re: vacuum sealers -:- Tues, Oct 19, 1999 at 11:39:41 (PDT)
__ Chef Sharon -:- Re: vacuum sealers -:- Tues, Oct 19, 1999 at 12:19:37 (PDT)
___ Chef JT -:- Re: vacuum sealers -:- Fri, Oct 22, 1999 at 07:11:35 (PDT)
___ lemongrass -:- Re: vacuum sealers -:- Wed, Oct 20, 1999 at 11:11:43 (PDT)
____ Chef Sharon -:- Re: vacuum sealers -:- Wed, Oct 20, 1999 at 12:34:13 (PDT)

Diane Honegger -:- Answers -:- Sun, Oct 17, 1999 at 16:01:24 (PDT)

Pamela Rogers -:- Questions -:- Sat, Oct 16, 1999 at 09:09:40 (PDT)
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Chef Terry -:- Re: Questions -:- Sat, Oct 16, 1999 at 14:31:08 (PDT)

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)
_
Chef Sharon -:- Re: starting up -:- Tues, Oct 12, 1999 at 19:14:33 (PDT)


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Subject: chef needed in Birmingham area!
From: Ragan M.
To: All
Date Posted: Fri, Dec 17, 1999 at 11:53:17 (PST)
Email Address: yourchef@zebra.net

Message:
Hey all- Is there anyone available to service the Birmingham area? I got an interesting call today from someone with American Express Platinum, with their concierge service...she has a client who wants to give his Mom a year's worth of p.c. services as a Christmas present. If you can add one more to your list, please let me know a.s.a.p., and I'll hook you up with the necessary info...Thanks! Chef Ragan

Subject: Knife Sets
From: Tricia
To: All
Date Posted: Thurs, Dec 16, 1999 at 13:20:51 (PST)
Email Address: tszprejda@inprise.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !

Subject: Re: Knife Sets
From: GoldenGoose
To: Tricia
Date Posted: Fri, Dec 17, 1999 at 08:26:30 (PST)
Email Address: Timmere@cais.net

Message:
Sharon's (and others) are right, the most important thing is that they feel comfortable to you. That being said, I'll still stick my big honker in the fray and give you my 2 cents! A recent personal chef, but 15 years of selling cookware (and five as a cookware buyer for a gourmet store)-- that's my experience -- and if I sound preachy, do forgive, I wrote a training manual on knives for said store, and sometimes it comes out just like I wrote it ;) Personally, I like Wusthoff or F.Dick knives, they just feel good in my hand, (forged, not stamped -- although I usually have 3 or 4 of the stamped paring knives, in addition to a good forged one - you can pick them up at TJ Maxx, or Marshalls real cheap!) You really only need 3 pieces: a sharpening steel (which will help them stay sharp, not sharpen a dull knife!) an 8 inch cook/chef's knife (that's the kind with the deep blade), and a 3.5 inch paring knife. (you can go next size up, or down, especially on the cook's knife, if your hand is very small, or large -- men, especially, sometimes go for the 10 inch (no snickers from the pnut gallery, puhleeze) and women with small hands may find a 6 inch knife more comfortable. If I had enough money for a few more -- a stamped birds'beak paring knife (great for peeling apples -- but how much do you use it, so go with cheaper stamped version), a slicing knife -- again, 6/8/10 inch depending on your preference, and a stamped bread knife -- can't be sharpened, so don't waste $50, buy a $12 one and chuck it when it gets dull. If you've still got money to burn -- a small serrated knife for tomatoes, salami. Then consider another cook/chef's knife, so you don't have to wash it so often. ;) Get it professionally sharpened (in the yellow pages under sharpening, usually)--once/twice a year for home use, more often for professional. Only costs a couple of bucks per blade. Keep it sharp by using the steel every time you use the knife. (A lot of folks use the Chef's Choice sharpener -- and get great results -- just remember that when you use the sharpening slot, you are cutting a new edge and shaving metal off of your blade -- used to have customers who would literally shave their blade down to a fraction of it's earlier size!) Anyway, I could go on longer (oops, already did!) feel free to e-mail me if this hasn't already been more than you ever wanted to know about knives... Meredith

Subject: Re: Knife Sets
From: Anne in NC
To: GoldenGoose
Date Posted: Fri, Dec 17, 1999 at 12:36:10 (PST)
Email Address: mapchef@mindspring.com

Message:

Subject: Re: Knife Sets
From: Anne in NC
To: Anne in NC
Date Posted: Fri, Dec 17, 1999 at 12:39:21 (PST)
Email Address: mapchef@mindspring.com

Message:
Great info Golden Goose. I spent about an hour in the cutlery store when I bought my French knife. I kept holding different brands to see which felt right. I have very small hands and the 8' Wustof, I decided, was perfect for me. It's well balanced, and it just felt better in my hand than the other popular brands. I have stuck with Wustof for all my knives (paring, boning, serrated, etc.). But again, what brand you get is a matter of personal preference. Just make sure you get good quality.

Subject: Re: Knife Sets
From: Anne
To: Tricia
Date Posted: Fri, Dec 17, 1999 at 05:28:07 (PST)
Email Address: mapchef@mindspring.com

Message:
Hi Tricia, When I was in my first year of culinary school it was suggested we purchase high carbon stainless steel knives. They offer easy cleaning and maintain an edge pretty well. I opted for Wustof Trident but there are other good brands out there. Don't skimp on quality. Good knives will last a lifetime if you take care of them properly.

Subject: Re: Knife Sets
From: Anne
To: Tricia
Date Posted: Fri, Dec 17, 1999 at 05:24:25 (PST)
Email Address: mapchef@mindspring.com

Message:

Subject: Re: Knife Sets
From: Billy
To: Tricia
Date Posted: Thurs, Dec 16, 1999 at 19:48:41 (PST)
Email Address: chefbba@gulftel.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !
---
Tricia, There are sseveral things to consider when buying knives. The type of blade. Carbon steel, stainless steel, are the most popular and the easiest to obtain. Carbon steel is the easiest to maintain as far as sharpening, but it does not stay sharp very long, and it will rust if not maintained. Stainless steel stays sharp the longest but is hard to sharpen. A forged knife is the best. Make sure it has a full tang, not a 1/2 or rat tail tang. A bolster is a definate plus, a metal bolster not a plastic one. Forged knives have a metal bolster where as stamped has a plastice one from the handle if one at all. As Sharon said the MOST IMPORTANT issue is comfort!!! If your looking for an economical starter knife you may want to check at a Chicage Cutlery Outlet if one is in your area. They run great sales! Billy

Subject: Re: Knife Sets
From: Chef Sharon
To: Tricia
Date Posted: Thurs, Dec 16, 1999 at 14:39:06 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !
---
Hi Tricia: The knife debate is always a good one & one that I've still not decided on either. I've drawn the conclusion that the knife for *you* will fit your hand well & you will like the *feel* of it. Not long ago, in the member's forum, this was the conclusion. So I guess it's part emotional! lol On the advice of a couple of culinary trained Personal Chefs, I didn't spend a lot of a knife I purchased but plan to keep it properly sharpened & honed (the secret to maintaining a sharp edge). You might also want to check your area for a knife skills class which I personally desperately need. At our TX chapter meeting this was discussed & one of my friends had gone to one & I was amazed at the information she was armed w/. Good luck to you & see you soon in the Member's Forum! You might also check out this website I've attached. I've heard they have good prices on knives. Your friend in TX, Chef Sharon APCA Forum Moderator Professional Cutlery Direct www.cutlery.com www.cutlery.com/home/kniwbw.jpg

Subject: Re: Knife Sets
From: Billy
To: Chef Sharon
Date Posted: Thurs, Dec 16, 1999 at 19:34:19 (PST)
Email Address: chefbba@gulftel.com

Message:
Hello - I am interested to know what type of knives you recomend for someone starting in this business. I know they are a substantial investment however, they are also a big part of the job. Therefore, I plan on spending some money and would appreciate any insight any of you would have to offer. I was also wondering what other essentials are needed for start up besides a food saver or good storage containers - What kinds of pans and gear will I need ? Again, do you have certain brands that you like ? What would you bring to a typical client site. This is just going to be a side thing for me to start but, I plan on taking it as far as I can once I get a good client base and become comfortable with the routine. I am going to be officially joining the organization in the next couple of weeks. So, if this is covered in the courseware/materials then, I apologize - I'm just anticipating the BIG moment - I can't wait !!! You guys are soo great ! Just monitoring this site sold me on the program it's what I have always wanted to do - I can't believe I am really going to give it a go but, as a successful caterer friend of mine recently told me - 'It's all about CONFIDENCE'. And you guys give an unlimited supply of support which to me = confidence - Thanks ! Ok- I really just wanted to know about knives but, you guys really get me going - Inspiration !
---
Hi Tricia: The knife debate is always a good one & one that I've still not decided on either. I've drawn the conclusion that the knife for *you* will fit your hand well & you will like the *feel* of it. Not long ago, in the member's forum, this was the conclusion. So I guess it's part emotional! lol On the advice of a couple of culinary trained Personal Chefs, I didn't spend a lot of a knife I purchased but plan to keep it properly sharpened & honed (the secret to maintaining a sharp edge). You might also want to check your area for a knife skills class which I personally desperately need. At our TX chapter meeting this was discussed & one of my friends had gone to one & I was amazed at the information she was armed w/. Good luck to you & see you soon in the Member's Forum! You might also check out this website I've attached. I've heard they have good prices on knives. Your friend in TX, Chef Sharon APCA Forum Moderator
---
Sharon, in your message you mentioned that you desperately needed classes on knife skills. I used to teach the knife skills class at the local culinary school while on the state culinary team, and there are two resources you may want to check out. 1. The art & sceince of culinary preparation; Jerald Chesser CEC, CCE 2. Professional cooking; Wayne Gisslen The best thing is to actually just grab a few potatoes or turnips and practice. That's what I used for the team and for students. Billy

Subject: Re: Knife Sets
From: Chef Terry
To: Billy
Date Posted: Thurs, Dec 16, 1999 at 20:35:47 (PST)
Email Address: chefbynite@home.com

Message:
Hi Tricia!! As you can see the subject has had much debate over the last while For my two cents, I suggest to start 2 GOOD knives a Chefs Knife, I use a 14 inch Sabatier, and a veg knife, mine again is a Sabatier with a 4inch blade. Chefs have varying opinions on either Stainless or Carbon Steel, the difference is Carbon steel knives , stain easily but hold their edge longer, while stainless obviously stay clean but you need to sharpen them more often. from here as your business improves you can add to your collection. Hope this Helps Your Friend in Toronto Terry

Subject: Thanks Candy!
From: Billy
To: All
Date Posted: Thurs, Dec 16, 1999 at 07:17:42 (PST)
Email Address: chefbba@gulftel.com

Message:
Candy, Thanks so much for the helpful info! I did call Regan M., and she was very helpful also! I went to the archive last night and pulled up lots of great info!!!!!!! It's a great place to get info! Billy

Subject: Containers
From: Billy
To: All
Date Posted: Thurs, Dec 16, 1999 at 07:14:54 (PST)
Email Address: chefbba@gulftel.com

Message:
FYI. Since Winn Dixie is big into HMR, if there is a Winn Dixie in your area or a similar type of super market, you may want to check with them about purchaseing storage containers that are frezer to oven/micro compatable. I purchase mine from the meat market manager. You don't have to buy 1000's at a time that way. It's my alt. until I can get them from PYA. They may or may not have the lids depending on which style they carry. Billy

Subject: Culinary Degree
From: D Curtis
To: All
Date Posted: Wed, Dec 15, 1999 at 12:50:13 (PST)
Email Address: dale.curtis@hilsdale.edu

Message:
I have been told that a certain number of years of experience as a cook qualifies me to take an exam that would allow me to become a certified chef. If this is true, can you please tell me how and where i can go about this? I live in Southern Michigan

Subject: Re: Culinary Degree
From: Candy
To: D Curtis
Date Posted: Wed, Dec 15, 1999 at 13:13:42 (PST)
Email Address: chefcandy@personalchef.com

Message:
I have been told that a certain number of years of experience as a cook qualifies me to take an exam that would allow me to become a certified chef. If this is true, can you please tell me how and where i can go about this? I live in Southern Michigan
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Hello, Dale. You'll want to check out the American Culinary Federation site for the answer to your question since they are the organization that would be doing the certifying. You can find them at www.acfchefs.org. Good luck, and thanks for your question! Candy

Subject: containers
From: CarefreeCooking
To: All
Date Posted: Mon, Dec 13, 1999 at 07:47:34 (PST)
Email Address: CarefreeCooking@aol.com

Message:
Could you please provide an e-mail address or phone number for PYA Monarch. Thank You

Subject: Re: containers
From: Billy
To: CarefreeCooking
Date Posted: Mon, Dec 13, 1999 at 18:28:32 (PST)
Email Address: chefbba@gulftel.com

Message:
Could you please provide an e-mail address or phone number for PYA Monarch. Thank You
---
You may also want to check out the paper supply companies in your area. The ones in my area carry great containers for freezer storage. Also check out www.cfine.com/hmr.html I think that the right address, it offers storage containers online. Billy

Subject: Re: containers
From: AngelChef
To: CarefreeCooking
Date Posted: Mon, Dec 13, 1999 at 15:21:50 (PST)
Email Address: aoc1@bellsouth.net

Message:
They have distribution centers in different areas. You might check with a local restaurant to see if they service your area and if so, where they are located. Or you might find them online! Also, you might ask the restaurant person what other cos. supply your area and check with them as well to compare pricing and IF they will sell to you. Some of these big cos. have minimum order limits and if you find that to be a problem, ask the restaurant/caterer if they will order for you! Wendy Angel In Your Kitchen Personal Chef Services www.angelsoncall.com

Subject: PYA website
From: AngelChef
To: AngelChef
Date Posted: Mon, Dec 13, 1999 at 15:23:50 (PST)
Email Address: aoc1@bellsouth.net

Message:
www.pyamonarch.com Angel In Your Kitchen www.angelsoncall.com

Subject: APCA
From: Chef Rob
To: All
Date Posted: Mon, Dec 13, 1999 at 00:40:44 (PST)
Email Address: cuisine4you@core.com

Message:
Here I am late in the morning, and I am reading all the messages here!!!I tell you what...I absolutly love this place! Everyone is friendly and helpful.You guys are the BEST!!!!! I plan on joining after the new year, and I can't wait to be part of this AWESOME association!!!I already brag about it and I'm not a member.I will be a very PROUD membe rto this assoc. It is just a wonderful thing when you can give and( MOST IMPORTANTLY) receive knowledge. Can't wait to be a member!!!!!!!!
---

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Chef Rob Cuisine 4 You

Subject: Re: APCA
From: Chef Sharon
To: Chef Rob
Date Posted: Tues, Dec 14, 1999 at 05:35:07 (PST)
Email Address: ChefSharon@culinary.com

Message:
Here I am late in the morning, and I am reading all the messages here!!!I tell you what...I absolutly love this place! Everyone is friendly and helpful.You guys are the BEST!!!!! I plan on joining after the new year, and I can't wait to be part of this AWESOME association!!!I already brag about it and I'm not a member.I will be a very PROUD membe rto this assoc. It is just a wonderful thing when you can give and( MOST IMPORTANTLY) receive knowledge. Can't wait to be a member!!!!!!!!
---

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Chef Rob Cuisine 4 You
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Hi Rob & welcome (almost)!!! There is a lot of good information here & the member's forum will blow you away. I look forward to seeing you in there soon. Your friend in TX, Chef Sharon

Subject: Re: APCA
From: Chef Terry
To: Chef Sharon
Date Posted: Tues, Dec 14, 1999 at 11:14:34 (PST)
Email Address: chefbynite@home.com

Message:
Hi Rob! and welcome, you have just taken the steps towards a great career, in an industry that is about to explode into the MILLENNIUM, and you've picked the right assoc to do it with Happy Holidays Your Friend in Toronto Terry

Subject: Hope this to be my future career!
From: Lauren
To: All
Date Posted: Sun, Dec 12, 1999 at 14:25:34 (PST)
Email Address: DRAMAETTE @aol.com

Message:
I am currently in a 10th grade honors english course and we are involved in our career unit. I am to be writing a 10 page term paper on the problems with being a chef and I would solve them if I were in the position. I have already shadowed a chef and yet I am having a hard time finding enough problems. If you could tell me some and their solutions it would be a big help. Thank you! Maybe I will see you in my future resturant!

Subject: Re: Hope this to be my future career!
From: Chef Sharon
To: Lauren
Date Posted: Tues, Dec 14, 1999 at 05:42:19 (PST)
Email Address: ChefSharon@culinary.com

Message:
I am currently in a 10th grade honors english course and we are involved in our career unit. I am to be writing a 10 page term paper on the problems with being a chef and I would solve them if I were in the position. I have already shadowed a chef and yet I am having a hard time finding enough problems. If you could tell me some and their solutions it would be a big help. Thank you! Maybe I will see you in my future resturant!
---
Hi Lauren: Good luck w/ your career decision. I wish I had know what I wanted to be when I grew up WAY back in 10th grade! You are a lucky gal. I didn't figure it out until I was 40. Your friend in TX, Chef Sharon

Subject: Re: Hope this to be my future career!
From: Billy
To: Chef Sharon
Date Posted: Tues, Dec 14, 1999 at 19:34:47 (PST)
Email Address: Chefbba@gulftel.com

Message:
I am currently in a 10th grade honors english course and we are involved in our career unit. I am to be writing a 10 page term paper on the problems with being a chef and I would solve them if I were in the position. I have already shadowed a chef and yet I am having a hard time finding enough problems. If you could tell me some and their solutions it would be a big help. Thank you! Maybe I will see you in my future resturant!
---
Hi Lauren: Good luck w/ your career decision. I wish I had know what I wanted to be when I grew up WAY back in 10th grade! You are a lucky gal. I didn't figure it out until I was 40. Your friend in TX, Chef Sharon
---
Sharon, I just read your message, and I think it is way cool that at 40 you went into a new profession. I had the pleasure of working with a friend who quit his job to go back to school, cooking school that is. He was only 50 something though. Its good when your still young. Billy

Subject: Re: Hope this to be my future career!
From: Chef Sharon
To: Billy
Date Posted: Wed, Dec 15, 1999 at 05:45:55 (PST)
Email Address: ChefSharon@culinary.com

Message:
I am currently in a 10th grade honors english course and we are involved in our career unit. I am to be writing a 10 page term paper on the problems with being a chef and I would solve them if I were in the position. I have already shadowed a chef and yet I am having a hard time finding enough problems. If you could tell me some and their solutions it would be a big help. Thank you! Maybe I will see you in my future resturant!
---
Hi Lauren: Good luck w/ your career decision. I wish I had know what I wanted to be when I grew up WAY back in 10th grade! You are a lucky gal. I didn't figure it out until I was 40. Your friend in TX, Chef Sharon
---
Sharon, I just read your message, and I think it is way cool that at 40 you went into a new profession. I had the pleasure of working with a friend who quit his job to go back to school, cooking school that is. He was only 50 something though. Its good when your still young. Billy
---
Hi Billy: Thanks for the compliment! I had a great opportunity to quit my kazillion hour a week job w/ beepers & cell phones ringing/beeping non-stop & I took it to join the ranks of Personal Chefdom! (The days when *I* needed a Personal Chef) I've never looked back. Your friend in TX, Chef Sharon

Subject: Re: Hope this to be my future career!
From: Billy
To: Lauren
Date Posted: Sun, Dec 12, 1999 at 18:25:39 (PST)
Email Address: chefbba@gulftel.com

Message:
I am currently in a 10th grade honors english course and we are involved in our career unit. I am to be writing a 10 page term paper on the problems with being a chef and I would solve them if I were in the position. I have already shadowed a chef and yet I am having a hard time finding enough problems. If you could tell me some and their solutions it would be a big help. Thank you! Maybe I will see you in my future resturant!
---
Lauren, There are not to many problems with being a chef. I just left a position as an Executive Chef making around $48K a year plus perks, so I feel I acheived a little bit of success in the field after 11 years. The main problem with becomeing a chef is the strain on the family it has. I was working about 80 hrs. a week on the average. It also gets a little rough on your health, esp. your feet. I had to have my right foot and ankle reconstructed twice in the 11 yrs. There are no out right solutions that I have found but some helpful hints. When your with your family spending time, make sure it is quality time!!! ALWAYS wear comfortable but GOOD quality shoes with a skid resistant bottom, I use shoes for crews, they work great! Always eat right and exercise this will help your body hold up to the long hours and hard physical work that you will encounter. I hope I don't sound negative, I love the culinary profession!!! and would not trade it for the world. One thing you may also want to research is the fact of staying profitable in the restaurant biz. Food caost, labor cost etc.. also problems assoc. with staffing problems that have been of growing concern in the nineties. Check out the American Culinary Federation's web site. www.acfchefs.org Good Luck, Billy

Subject: Possible Income Opportunity!
From: AngelChef
To: All
Date Posted: Fri, Dec 10, 1999 at 15:06:08 (PST)
Email Address: aoc1@bellsouth.net

Message:
If interested in this, please contact me and I'll give you more details... I was employed years ago by Kitchen Consultants to do Microwave Cooking Demos. I ended up doing that for about 7 years and made some GREAT extra money and had a LOT of fun! This is a great chance for those of you looking for extra income to leave that 'real job' while developing your PC Biz! I received a letter from them today as they are looking for 130 demo people to promote a new product...here are the details. They need Consultants all over the place so if you're interested, when you contact me, I'll let you know if anyone is needed in your area! So jump on in to the PC Biz...and do some demos to pad the bank account while doing what you love...cooking! -Product you will be demoing: The new GE Advantium Oven REQUIREMENTS: -enthusiastic, enjoy cooking, like to share features and benefits of new discoveries to friends and customers -Available throughout 2000 to conduct sales trainings/demos in retail locations... --2-4 Saturdays per month --possibly Friday evenings or Sunday afternoons --One hour marketing and prep, four hour demo in store --must have ability to demonstrate oven and speak to small groups --must be able to comfortably reach to a height of 61' --must attend Advantium Demo Training meeting in your region during February --must agree to only represent one major appliance manufacturer (GC Advantium) during time of employment on this project COMPENSATION -part time employee (no benefits) -Pay Rate of $22/hour -Drive time after first hour billed at $12/hr -All approved food and supplies reimbursed with attached receipts -Mileage billed at .32/mile -Will receive Advantium aprons and minimal demo kit If you want more info. or for me to send you a copy of the application, contact me directly by email at aoc1@bellsouth.net and send me your address and I'll hook you up! Also, if you're not interested but know someone who is, tell them to let me know. They need lots of capable warm bodies in their 'pool' of consultants. If you're not interested in this particular assignment but may be interested in something in the future, let me know that too and I'll send you a copy of this app. to send them..they do occasionally have some really good short term projects. This is a great company to work for and make some extra $$...I had a blast before, unfortunately they don't need anyone in my area for this assignment!
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Chef Wendy Angel In Your Kitchen Personal Chef Services aoc1@bellsouth.net www.angelsoncall.com Angel In Your Kitchen www.angelsoncall.com

Subject: Re: Possible Income Opportunity!
From: Iyara Giminski
To: AngelChef
Date Posted: Tues, Dec 14, 1999 at 11:36:46 (PST)
Email Address: iyaragiminski@hotmail.com

Message:
If interested in this, please contact me and I'll give you more details... I was employed years ago by Kitchen Consultants to do Microwave Cooking Demos. I ended up doing that for about 7 years and made some GREAT extra money and had a LOT of fun! This is a great chance for those of you looking for extra income to leave that 'real job' while developing your PC Biz! I received a letter from them today as they are looking for 130 demo people to promote a new product...here are the details. They need Consultants all over the place so if you're interested, when you contact me, I'll let you know if anyone is needed in your area! So jump on in to the PC Biz...and do some demos to pad the bank account while doing what you love...cooking! -Product you will be demoing: The new GE Advantium Oven REQUIREMENTS: -enthusiastic, enjoy cooking, like to share features and benefits of new discoveries to friends and customers -Available throughout 2000 to conduct sales trainings/demos in retail locations... --2-4 Saturdays per month --possibly Friday evenings or Sunday afternoons --One hour marketing and prep, four hour demo in store --must have ability to demonstrate oven and speak to small groups --must be able to comfortably reach to a height of 61' --must attend Advantium Demo Training meeting in your region during February --must agree to only represent one major appliance manufacturer (GC Advantium) during time of employment on this project COMPENSATION -part time employee (no benefits) -Pay Rate of $22/hour -Drive time after first hour billed at $12/hr -All approved food and supplies reimbursed with attached receipts -Mileage billed at .32/mile -Will receive Advantium aprons and minimal demo kit If you want more info. or for me to send you a copy of the application, contact me directly by email at aoc1@bellsouth.net and send me your address and I'll hook you up! Also, if you're not interested but know someone who is, tell them to let me know. They need lots of capable warm bodies in their 'pool' of consultants. If you're not interested in this particular assignment but may be interested in something in the future, let me know that too and I'll send you a copy of this app. to send them..they do occasionally have some really good short term projects. This is a great company to work for and make some extra $$...I had a blast before, unfortunately they don't need anyone in my area for this assignment!
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Chef Wendy Angel In Your Kitchen Personal Chef Services aoc1@bellsouth.net www.angelsoncall.com
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Subject: Re: Possible Income Opportunity!
From: candy
To: AngelChef
Date Posted: Sat, Dec 11, 1999 at 10:55:56 (PST)
Email Address: chefcandy@personalchef.com

Message:
If interested in this, please contact me and I'll give you more details... I was employed years ago by Kitchen Consultants to do Microwave Cooking Demos. I ended up doing that for about 7 years and made some GREAT extra money and had a LOT of fun! This is a great chance for those of you looking for extra income to leave that 'real job' while developing your PC Biz! I received a letter from them today as they are looking for 130 demo people to promote a new product...here are the details. They need Consultants all over the place so if you're interested, when you contact me, I'll let you know if anyone is needed in your area! So jump on in to the PC Biz...and do some demos to pad the bank account while doing what you love...cooking! -Product you will be demoing: The new GE Advantium Oven REQUIREMENTS: -enthusiastic, enjoy cooking, like to share features and benefits of new discoveries to friends and customers -Available throughout 2000 to conduct sales trainings/demos in retail locations... --2-4 Saturdays per month --possibly Friday evenings or Sunday afternoons --One hour marketing and prep, four hour demo in store --must have ability to demonstrate oven and speak to small groups --must be able to comfortably reach to a height of 61' --must attend Advantium Demo Training meeting in your region during February --must agree to only represent one major appliance manufacturer (GC Advantium) during time of employment on this project COMPENSATION -part time employee (no benefits) -Pay Rate of $22/hour -Drive time after first hour billed at $12/hr -All approved food and supplies reimbursed with attached receipts -Mileage billed at .32/mile -Will receive Advantium aprons and minimal demo kit If you want more info. or for me to send you a copy of the application, contact me directly by email at aoc1@bellsouth.net and send me your address and I'll hook you up! Also, if you're not interested but know someone who is, tell them to let me know. They need lots of capable warm bodies in their 'pool' of consultants. If you're not interested in this particular assignment but may be interested in something in the future, let me know that too and I'll send you a copy of this app. to send them..they do occasionally have some really good short term projects. This is a great company to work for and make some extra $$...I had a blast before, unfortunately they don't need anyone in my area for this assignment!
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Chef Wendy Angel In Your Kitchen Personal Chef Services aoc1@bellsouth.net www.angelsoncall.com
---
Thanks,Wendy - for sharing an opportunity for folks who are looking to fill in some gaps between cooking dates or are just starting up and can use the experience and income. You are a Peach! A GEORGIA peach, in fact, and it's wonderful of you to take the time out of your incredibly busy schedule this time of year to share yourself. I hope the GE Advantium Oven people appreciate what you're doing for them, too! The good thing is, everything you do comes back to you, so you should expect a barrage of good things coming your way soon...you've earned it over and over again since I met you. Thanks again, Angel Chef! Candy

Subject: Re: Possible Income Opportunity!
From: Chef Terry
To: AngelChef
Date Posted: Sat, Dec 11, 1999 at 08:07:43 (PST)
Email Address: chefbynite@home.com

Message:
Wendy I am hurt that there is nothing for Toronto, Cos as you know I'll work for $5 Your friend in Toronto Terry

Subject: Re: Possible Income Opportunity!
From: AngelChef
To: Chef Terry
Date Posted: Sat, Dec 11, 1999 at 10:23:15 (PST)
Email Address: aoc1@bellsouth.net

Message:
HA! HA! Like YOU have time to do this! I have NOTHING to do with the cities they chose...you old Five Bucks man! TO THE REST OF YOU: I'm getting lots of response, BUT, IF YOU DON'T SEND ME YOUR ADDRESS IN YOUR EMAIL!!! I can't send you the stuff! PUH-LEAZE include your address in your email request! Wendy Angel In Your Kitchen www.angelsoncall.com

Subject: packaging alternatives
From: joan
To: All
Date Posted: Fri, Dec 10, 1999 at 05:19:49 (PST)
Email Address: jtassie@aol.com

Message:
Here are two alternatives for packaging. Hubert @ www.hubert.com or 800-543-7374. Order a catalogue and refer to page 324. They have white pressboard ovenproof/micro proof containers & lids. However you must buy 1,000/cs. Also call SYSCO and get a price list from them for the pressboard containers. Hope this helps.

Subject: Re: packaging alternatives
From: Billy
To: joan
Date Posted: Fri, Dec 10, 1999 at 06:53:01 (PST)
Email Address: chefbba@gulftel.com

Message:
Here are two alternatives for packaging. Hubert @ www.hubert.com or 800-543-7374. Order a catalogue and refer to page 324. They have white pressboard ovenproof/micro proof containers & lids. However you must buy 1,000/cs. Also call SYSCO and get a price list from them for the pressboard containers. Hope this helps.
---
Also you can contact PYA Monarch/ Sunday Dinner (depending on where you live) they also carry containers. In fact pya had a line that was product specific to HMR needs. I will be ordering some next week.

Subject: Re: packaging alternatives
From: CarefreeCooking
To: Billy
Date Posted: Mon, Dec 13, 1999 at 07:45:55 (PST)
Email Address: CarefreeCooking@aol.com

Message:
Here are two alternatives for packaging. Hubert @ www.hubert.com or 800-543-7374. Order a catalogue and refer to page 324. They have white pressboard ovenproof/micro proof containers & lids. However you must buy 1,000/cs. Also call SYSCO and get a price list from them for the pressboard containers. Hope this helps.
---
Also you can contact PYA Monarch/ Sunday Dinner (depending on where you live) they also carry containers. In fact pya had a line that was product specific to HMR needs. I will be ordering some next week.
---

Subject: Re: packaging alternatives
From: Candy
To: Billy
Date Posted: Fri, Dec 10, 1999 at 08:19:09 (PST)
Email Address: chefcandy2personalcheflcom

Message:
Here are two alternatives for packaging. Hubert @ www.hubert.com or 800-543-7374. Order a catalogue and refer to page 324. They have white pressboard ovenproof/micro proof containers & lids. However you must buy 1,000/cs. Also call SYSCO and get a price list from them for the pressboard containers. Hope this helps.
---
Also you can contact PYA Monarch/ Sunday Dinner (depending on where you live) they also carry containers. In fact pya had a line that was product specific to HMR needs. I will be ordering some next week.
---
Thank you both for the information - it's great to explore options, and we're ALL always looking for convenient, affordable packaging for our clients needs. Candy

Subject: Scared to death!
From: Chef Jenny
To: All
Date Posted: Thurs, Dec 09, 1999 at 20:33:02 (PST)
Email Address: Jsmoran01@aol.com

Message:
Hello! I purchased the PC package a few months ago and have been trying out recipes ever since. (My mother has been so happy!) I am getting so frustrated though because it seems to take me a long time to cook so many meals at once. I've been doing about 6 entrees every other Monday and have just begun to include side dishes. I can't imagine doing 10 meals in less than 10 hours. How do you do it? And I have no idea how much to charge. I've read that many personal chefs are charging approx. $295 for 10 meals, 2 servings each, not including the cost of groceries. This seems like a lot to me, considering I don't have a culinary degree. I only plan on cooking 5 meals at a time, usually 4 servings each (unless I figure out how to do more in less time than it takes me now.) In addition, I can't find containers (except made of glass) that are large enough to hold 4 servings. What brands should I look for and where should I look for them? I'm scared to death to start this business! One day I'm excited, then I'm discouraged the next. I love to cook but am really frustrated with working out the business side of it. PLEASE HELP ME!! And sorry for all the questions. P.S. If some of these questions are answered in the members forum, I apologize, but a password has not yet been sent to me.

Subject: Re: Scared to death!
From: GoldenGoose
To: Chef Jenny
Date Posted: Fri, Dec 10, 1999 at 08:42:24 (PST)
Email Address: Timmere@cais.net

Message:
I took the plunger after speaking with a friend who's recently been diagnosed with a very severe, fast-acting form of Alzheimer's. (He's only in his mid-fifties -- and already losing abilities...) He said something to me that gave me the courage to go ahead and give it a try. He said 'At least I've spent the last 15 years doing something that I really love.' (He left corporate America for specialty farming.) After all, what's the worst thing that can happen -- it doesn't work out, you're a little bit in debt, and you have to get a conventional job. You'll always be able to say that you tried -- and maybe a few years down the road, you'll give another try, with new set of skills. (And that's the great thing about this business -- the 'little bit of debt' part. Best case scenario, you'll be wildly successful. Or you'll fall someplace in between. Set yourself a reasonable time/money limit and give it a try. Take it one step at a time and use this association for all of your questions. The only stupid question is the one you don't ask -- remember that for every chef who has the answer to the question you e-mail, there are 'lurkers' who are damned glad you asked, 'cause maybe they were feeling self-conscious about asking.

Subject: Re: Scared to death!
From: Candy
To: GoldenGoose
Date Posted: Sat, Dec 11, 1999 at 10:44:51 (PST)
Email Address: chefcandy@personalchef.com

Message:
I took the plunger after speaking with a friend who's recently been diagnosed with a very severe, fast-acting form of Alzheimer's. (He's only in his mid-fifties -- and already losing abilities...) He said something to me that gave me the courage to go ahead and give it a try. He said 'At least I've spent the last 15 years doing something that I really love.' (He left corporate America for specialty farming.) After all, what's the worst thing that can happen -- it doesn't work out, you're a little bit in debt, and you have to get a conventional job. You'll always be able to say that you tried -- and maybe a few years down the road, you'll give another try, with new set of skills. (And that's the great thing about this business -- the 'little bit of debt' part. Best case scenario, you'll be wildly successful. Or you'll fall someplace in between. Set yourself a reasonable time/money limit and give it a try. Take it one step at a time and use this association for all of your questions. The only stupid question is the one you don't ask -- remember that for every chef who has the answer to the question you e-mail, there are 'lurkers' who are damned glad you asked, 'cause maybe they were feeling self-conscious about asking.
---
Thank you Golden Goose! You and your friend have just given all of the working personal chefs and 'lurkers' who read this Forum a wonderful gift - permission to have what they want, and the wake-up call they need to actuallly enjoy it!. Bless you! Candy

Subject: Re: Scared to death!
From: Billy
To: Chef Jenny
Date Posted: Fri, Dec 10, 1999 at 06:47:42 (PST)
Email Address: chefbba@gulftel.com

Message:
Jenny, anticapation is a natural reaction to something new! We get caught in our comfort zones and some times it is hard to move out, it is our security blanket. I have a great freind who gave a wonderful piece of advice some time back that helped me. If you do what you fear the fear will dissapear. You may make mistakes but they are only mistakes if you don't learn by them. Good Luck!!

Subject: Re: Scared to death!
From: Chef Rob
To: Jenny
Date Posted: Mon, Dec 13, 1999 at 00:02:55 (PST)
Email Address: cuisine4you@core.com

Message:
Jenny, anticapation is a natural reaction to something new! We get caught in our comfort zones and some times it is hard to move out, it is our security blanket. I have a great freind who gave a wonderful piece of advice some time back that helped me. If you do what you fear the fear will dissapear. You may make mistakes but they are only mistakes if you don't learn by them. Good Luck!!
---
I myself am anticipating the year 2000!!!That is when I will be talking to Candy about joining this association! I feel this is the most friendly and helpful bunch of folks I have met.Hopefully in person soon!! But back to your fear... 'You only fail 100% of the times you don't try.'-- Wayne Gretzky

Subject: Re: Scared to death!
From: Chef Sharon
To: Chef Jenny
Date Posted: Fri, Dec 10, 1999 at 05:56:25 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hello! I purchased the PC package a few months ago and have been trying out recipes ever since. (My mother has been so happy!) I am getting so frustrated though because it seems to take me a long time to cook so many meals at once. I've been doing about 6 entrees every other Monday and have just begun to include side dishes. I can't imagine doing 10 meals in less than 10 hours. How do you do it? And I have no idea how much to charge. I've read that many personal chefs are charging approx. $295 for 10 meals, 2 servings each, not including the cost of groceries. This seems like a lot to me, considering I don't have a culinary degree. I only plan on cooking 5 meals at a time, usually 4 servings each (unless I figure out how to do more in less time than it takes me now.) In addition, I can't find containers (except made of glass) that are large enough to hold 4 servings. What brands should I look for and where should I look for them? I'm scared to death to start this business! One day I'm excited, then I'm discouraged the next. I love to cook but am really frustrated with working out the business side of it. PLEASE HELP ME!! And sorry for all the questions. P.S. If some of these questions are answered in the members forum, I apologize, but a password has not yet been sent to me.
---
Hi Jenny: All that portion stuff does confuse at first. I chef entree's w/ 4 servings each. So when you prepare 5 entree's for a client.....each one of them have 4 servings. So it's actually 20 *servings*. Also, I only provide sides for some of the entree's & they are usually starches like rice, taters & such but sometimes fresh bread or otherwise. Check out the blue top Rubbermaid containers. I use them exclusively. Almost everything will fit in the larger one & I use the next size down for my couples since I half the entree for them into 2 containers. I've contacted Brett about the password problem & he is having to go in manually to notify us of the passwords but hopefully he will have that corrected today. Sorry for your trouble as you will find a gold mine in there when you arrive! Good luck to you. Your friend in TX, Chef Sharon

Subject: Re: Scared to death!
From: Candy
To: Chef Jenny
Date Posted: Thurs, Dec 09, 1999 at 20:54:33 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hello! I purchased the PC package a few months ago and have been trying out recipes ever since. (My mother has been so happy!) I am getting so frustrated though because it seems to take me a long time to cook so many meals at once. I've been doing about 6 entrees every other Monday and have just begun to include side dishes. I can't imagine doing 10 meals in less than 10 hours. How do you do it? And I have no idea how much to charge. I've read that many personal chefs are charging approx. $295 for 10 meals, 2 servings each, not including the cost of groceries. This seems like a lot to me, considering I don't have a culinary degree. I only plan on cooking 5 meals at a time, usually 4 servings each (unless I figure out how to do more in less time than it takes me now.) In addition, I can't find containers (except made of glass) that are large enough to hold 4 servings. What brands should I look for and where should I look for them? I'm scared to death to start this business! One day I'm excited, then I'm discouraged the next. I love to cook but am really frustrated with working out the business side of it. PLEASE HELP ME!! And sorry for all the questions. P.S. If some of these questions are answered in the members forum, I apologize, but a password has not yet been sent to me.
---
Hello, Jenny. You are right. Your questions are answered in the Member's Forums and in the training materials. I checked on your Member Forum registration, and you have been granted access to all 9 of the topic specific forums, so I don't understand why you didn't receive your password. It's sent to you automatically (by the software) when you register. You can contact our Forum Admnistrator, Sharon Worster at ChefSharon@culinary.com for assistance and she can check on it for you. See you on the forums! Candy

Subject: PC Assit.
From: Billy
To: All
Date Posted: Thurs, Dec 09, 1999 at 05:06:52 (PST)
Email Address: chefbba@gulftel.com

Message:
I wanted to find out if anybody has hired additional chefs as employees to take separate clients? I am starting full service catering also and will be streched a little thin time wise if I try to do all the HMR myself and catering. I was an executive chef for a prominant restaurant in the area and know some of the down sides to employees there, but what about with this? Would it be like a cleaning service type of employer employee relationship?

Subject: Re: PC Assit.
From: Candy
To: Billy
Date Posted: Thurs, Dec 09, 1999 at 16:31:15 (PST)
Email Address: chefcandy@personalchef.com

Message:
I wanted to find out if anybody has hired additional chefs as employees to take separate clients? I am starting full service catering also and will be streched a little thin time wise if I try to do all the HMR myself and catering. I was an executive chef for a prominant restaurant in the area and know some of the down sides to employees there, but what about with this? Would it be like a cleaning service type of employer employee relationship?
---
Hi, Billy! Part of the reason why so many chefs are drawn to this new industry is to avoid supervising and being responsible for employees. It's an alternative to the whole institutional cooking situation, and many enjoy working alone and maintaining their own schedules. Ssome chefs are working in conjunction with a spouse, partner or associate and doing either 2 separate clients per day or 2 clients per day as a team. it's a LOT of work - I've done it, and although it can be lucrative, IT'S A GRIND! Rather than 'hiring' chefs, you might want to consider a 'Registry' type of situation like the one we created here in San Diego 5 or 6 years ago. Hope this helps. Candy

Subject: Re: PC Assit.
From: billy
To: Candy
Date Posted: Fri, Dec 10, 1999 at 06:41:48 (PST)
Email Address: chefbba@gulftel.com

Message:
Regisrty, a form of reffering other chefs to clients!? I am not exactly sure I understand.

Subject: APCA Chef of the Month
From: Candy Wallace
To: All
Date Posted: Tues, Dec 07, 1999 at 16:34:54 (PST)
Email Address: chefcandy@personalchef.com

Message:
It is with great pleasure that we announce our APCA Chef of the Month. Chef Terry Henderson in Toronto, Ontario, Canada is not only a talented chef but a real asset to our entire association through his open, generous spirit and abilities as a natural mentor and cheer leader. Terry is our Canadian Media Star and we all bask in his capacity to show up and shine! Thanks for all of your contributions Terry. Well Done! Candy

Subject: Re: APCA Chef of the Month
From: Billy
To: Candy Wallace
Date Posted: Thurs, Dec 09, 1999 at 05:09:23 (PST)
Email Address: chefbba@gulftel.com

Message:
It is with great pleasure that we announce our APCA Chef of the Month. Chef Terry Henderson in Toronto, Ontario, Canada is not only a talented chef but a real asset to our entire association through his open, generous spirit and abilities as a natural mentor and cheer leader. Terry is our Canadian Media Star and we all bask in his capacity to show up and shine! Thanks for all of your contributions Terry. Well Done! Candy
---
What is the criteria to be a chef of the month?

Subject: Re: APCA Chef of the Month
From: Candy
To: Billy
Date Posted: Thurs, Dec 09, 1999 at 16:38:26 (PST)
Email Address: chefcandy@personalchef.com

Message:
It is with great pleasure that we announce our APCA Chef of the Month. Chef Terry Henderson in Toronto, Ontario, Canada is not only a talented chef but a real asset to our entire association through his open, generous spirit and abilities as a natural mentor and cheer leader. Terry is our Canadian Media Star and we all bask in his capacity to show up and shine! Thanks for all of your contributions Terry. Well Done! Candy
---
What is the criteria to be a chef of the month?
---
Thanks, Billy - you've got LOTS of good questions, and I apologize, I should have provided a criteria long ago. Other than the rather Obvious requirement that a chef be a Member in good standing of the APCA, they must also be nominated by another chef, be operating a successful Personal Chef Business, be able to provide references, and make a contribution to our association through innovative practices and procedures, generous, useful mentoring or in some other manner make a positive contribution to the growth of this industry. Thanks for asking! Candy

Subject: Kids
From: Lea Lennon
To: All
Date Posted: Mon, Dec 06, 1999 at 07:16:19 (PST)
Email Address: cheflea@worldnet.att.net

Message:
To anyone who can help: I recently started my own pc business and have been asked several times now about kids meals. How do I handle this request. Do I make up a special menu and charge accordingly? Do I make smaller portions? Normal or smaller portions take just as much time and almost as much material. How do I address this issue to my clients with kids? Please respond. Thank You! Chef Lea

Subject: Re: Kids
From: Chef Terry
To: Lea Lennon
Date Posted: Mon, Dec 06, 1999 at 18:09:12 (PST)
Email Address: chefbynite@home.com

Message:
Hi Lea, Firstly, do you charge fee+ groceries or a flat rate, I charge fee+groceries, and although ninety percent of my clients have no kids, I do have one couple with a two year old. What I do is charge more for the groceries and bump up the portion size, I am not really sure what other PC's do. Hope this helps Your Friend Chef Terry

Subject: Re: Kids
From: Candy
To: Lea Lennon
Date Posted: Mon, Dec 06, 1999 at 08:05:23 (PST)
Email Address: chefcandy@personalchef.com

Message:
To anyone who can help: I recently started my own pc business and have been asked several times now about kids meals. How do I handle this request. Do I make up a special menu and charge accordingly? Do I make smaller portions? Normal or smaller portions take just as much time and almost as much material. How do I address this issue to my clients with kids? Please respond. Thank You!
---
Hi, Lea. If the children are not eating the same meals their parents eat I will prepare 'kiddo food' especially for them. It's personalized, dependiing on which food 'phase' they are currently going through, and I will package it in smaller, individual containers for their needs, and you are correct in your comment that it takes the same time and effort as your regular service. I treat it as an additional entree or entrees and charge accordingly, Candy

Subject: Income?
From: Judy
To: All
Date Posted: Tues, Nov 30, 1999 at 10:03:52 (PST)
Email Address: jcosler@mindspring.com

Message:
What incomes do PCs realize? I know this will vary fairly widely, but would like some idea b4 I go further with this idea. TIA.

Subject: Re: Income?
From: Candy
To: Judy
Date Posted: Mon, Dec 06, 1999 at 08:12:47 (PST)
Email Address: chefcandy@personalchef.com

Message:
What incomes do PCs realize? I know this will vary fairly widely, but would like some idea b4 I go further with this idea. TIA.
---
Hi, Judy. Good question, and you are right - incomes vary widely, depending on how many days per week chefs are scheduling clients and how many entrees are being provided for clients. I'd be happy to provide you with specific information for your planned service if you'd like to give me a call at 800 644-8389. Candy

Subject: PC Assistant??
From: Judy
To: All
Date Posted: Tues, Nov 30, 1999 at 10:02:19 (PST)
Email Address: jcosler@mindspring.com

Message:
Do PCs ever use assistants? Seems to me this would be a good way to get a real feeling for the business, beyond a 1-day observation!

Subject: Re: PC Assistant??
From: Chef Sharon
To: Judy
Date Posted: Tues, Nov 30, 1999 at 16:34:23 (PST)
Email Address: ChefSharon@culinary.com

Message:
Do PCs ever use assistants? Seems to me this would be a good way to get a real feeling for the business, beyond a 1-day observation!
---
Hi Judy: Are you talking about *tagging along* w/ another Personal Chef? If so, I think it's great! I've taken several people along w/ me that were interested in the business. It's a great way to see what really goes on. It's a lot of work & a lot of fun. I LOVE having a ~dishwasher~ for the day too. lol :) Your friend in TX, Chef Sharon

Subject: From a different background...
From: Robin Nicole
To: All
Date Posted: Tues, Nov 30, 1999 at 05:52:15 (PST)
Email Address: snobunni@delanet.com

Message:
Greetings everyone! I must say that once you dig into this site, I am very impressed. The 'other orginization' site my be glitizer, but this one is by far better. I'm coming in from a different background, thinking about becoming a pc. I have been working in the genetic engineering of foods - not actually modifying them but doing the genetic sequencing - in the nutrition and health division of my company. I am returning to school to get a Bachelor's in Nutritional Science. (I have an associates in Biotechnology). I've always wanted to open a Bed and Breakfast, but lately have been thinking more about the whole pc idea. I think that with a nutrition background (especially if I take the exam to become a registered dietician), I could specialize in helping people to adapt to diet changes. It is one thing to be told to eat a low-fat, or low-sodium diet, but it is another to actually have someone help you to change. I also have my own little cookie company if anyone is curious. I'd love to hear any stories or encouragement that anyone has! Cheers, Robin Tasty Little Cookies homepage tastycookies.tripod.com/cookies.htm

Subject: Re: From a different background...
From: chefdennis
To: Robin Nicole
Date Posted: Fri, Dec 03, 1999 at 20:40:26 (PST)
Email Address: nosko@javanet.com

Message:
I am fairly new to PCing, about six months. Four or five months of marketing and within the last month have gotten six clients and the number is climbing. Most of my clients are low fat, or anti-yeast diets. My partner has background in this area, and I have been a chef for over twenty years so we are using both sides of our training. Preparing great food like I am used to but modifying it to fit the clients needs and special restrictions. So far it is fun and challenging at the same time. There is a big market out there for healthy cooking that tastes great, you just need to design your company to reflect that and plug away until you get results.....I don't mean to make this sound easy, it is not....but the business is out there and with your background you would be a natural for this. Good Luck, chefdennis

Subject: Re: From a different background...
From: Chef Sharon
To: Robin Nicole
Date Posted: Tues, Nov 30, 1999 at 16:31:37 (PST)
Email Address: ChefSharon@culinary.com

Message:
Greetings everyone! I must say that once you dig into this site, I am very impressed. The 'other orginization' site my be glitizer, but this one is by far better. I'm coming in from a different background, thinking about becoming a pc. I have been working in the genetic engineering of foods - not actually modifying them but doing the genetic sequencing - in the nutrition and health division of my company. I am returning to school to get a Bachelor's in Nutritional Science. (I have an associates in Biotechnology). I've always wanted to open a Bed and Breakfast, but lately have been thinking more about the whole pc idea. I think that with a nutrition background (especially if I take the exam to become a registered dietician), I could specialize in helping people to adapt to diet changes. It is one thing to be told to eat a low-fat, or low-sodium diet, but it is another to actually have someone help you to change. I also have my own little cookie company if anyone is curious. I'd love to hear any stories or encouragement that anyone has! Cheers, Robin
---
Hi Robin: You probably know more about food than 20 people put together! The facts about becoming a Personal Chef vary, but one thing is for sure: 'If you want to be successful, do what you love doing & do it as well as you can'. This is the best advice I ever got (or gave for that matter). As a nurse for 17 years (sorry to all y'all that have heard it a hundred times already!), I *thought* I would become a Personal Chef for people that were health challenged; my target market in fact. But what I found were busy, hungry working families. My point is, don't overlook potential clients! Good luck to you! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: Personal chef books
From: John
To: All
Date Posted: Tues, Nov 30, 1999 at 04:34:22 (PST)
Email Address: bilco@webtv.net

Message:
Hi, I'm a 21 year veteran/casualty of the foodservice industry seeking a better lifestyle while still using my culinary background... Hence my question...Is there a book available on being a personal chef ? I've found (very expensive) training packages on the subject but really just need a book that outlines the business without recipes etc...Thanks...John..

Subject: If You CAN Stand the Heat...
From: Candy Wallace
To: All
Date Posted: Mon, Nov 29, 1999 at 16:55:00 (PST)
Email Address: chefcandy@personalchef.com

Message:
There's a lovely new book on the market titled 'If You CAN Stand the Heat' Tales from Chefs and Restaurateurs by Dawn Davis, From Penguin Books. It's been described as 'An inspiring, practical and insightful chronicle of the men and women responsible for today's American culinary scene. A true kitchen drama'. In it, Dawn not only interviews renowned chefs like Rick Bayless, Bobby Flay, Edna Lewis, Anne Kearney and Michael McCarty, she also interviews 'yours truly' and my friend Charles LeGalos about the rapidly emerging Personal Chef Industry in a chapter entitled 'the World of Personal Chefs'. We are THRILLED with the exposure for our wonderful industry, and suggest you rush to your bookstore or website (or library) for a copy. The recipes contained inside are mouthwatering, and make you want to run for the kitchen to try them. Bon Appetit and Happy Reading! Candy Wallace

Subject: Re: If You CAN Stand the Heat...
From: Chef Sharon
To: Candy Wallace
Date Posted: Tues, Dec 14, 1999 at 20:44:32 (PST)
Email Address: ChefSharon@culinary.com

Message:
There's a lovely new book on the market titled 'If You CAN Stand the Heat' Tales from Chefs and Restaurateurs by Dawn Davis, From Penguin Books. It's been described as 'An inspiring, practical and insightful chronicle of the men and women responsible for today's American culinary scene. A true kitchen drama'. In it, Dawn not only interviews renowned chefs like Rick Bayless, Bobby Flay, Edna Lewis, Anne Kearney and Michael McCarty, she also interviews 'yours truly' and my friend Charles LeGalos about the rapidly emerging Personal Chef Industry in a chapter entitled 'the World of Personal Chefs'. We are THRILLED with the exposure for our wonderful industry, and suggest you rush to your bookstore or website (or library) for a copy. The recipes contained inside are mouthwatering, and make you want to run for the kitchen to try them. Bon Appetit and Happy Reading! Candy Wallace
---
Got my copy of this book yesterday! Groovy Candy! This is going to read like a good novel. Your friend in TX, Chef Sharon

Subject: Re: If You CAN Stand the Heat...
From: chef mici
To: Candy Wallace
Date Posted: Fri, Dec 03, 1999 at 19:04:17 (PST)
Email Address: micijohn@inetworld.net

Message:
Thanks Candy I just added that to my Christmas wish list mici

Subject: Thanksgiving
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Wed, Nov 24, 1999 at 18:46:45 (PST)
Email Address: ChefSharon@culinary.com

Message:
Dear Personal Chefs: Here's wishing you a great Thanksgiving holiday w/ your family & friends. Preparing one little meal at a time has a *different* meaning for me now! It is a breeze after doing 5 a day! It's like a vacation! Enjoy yourselves. Gobble till ya Wobble! Chef Sharon

Subject: Re: Thanksgiving
From: Chef Terry
To: Chef Sharon/Forum Moderator
Date Posted: Thurs, Nov 25, 1999 at 05:38:42 (PST)
Email Address: chefbynite@home.com

Message:
Happy holidays !! To all my new American Friends, have a Busy, Safe and wonderful day Your Friend in Toronto Terry

Subject: Re: Thanksgiving
From: Candy
To: Chef Terry
Date Posted: Thurs, Nov 25, 1999 at 09:35:49 (PST)
Email Address: chefcandy@personalchef.com

Message:
Happy holidays !! To all my new American Friends, have a Busy, Safe and wonderful day Your Friend in Toronto Terry
---
Happy Holiday to all of the wonderful, generous people who have participated on our APCA Open Forum for the past year, and also to all of those who have come to learn about our emerging, exciting new industry. We're thankful for all of you, and we wish you Peace and Joy! Candy

Subject: Sour Cream
From: JimB
To: All
Date Posted: Mon, Nov 22, 1999 at 13:51:03 (PST)
Email Address: morbius@totacc.com

Message:
I dont have much experience with sour cream dishes. Im wondering how well it freezes when used in sauces?

Subject: Re: Sour Cream
From: candy
To: JimB
Date Posted: Mon, Nov 22, 1999 at 14:13:56 (PST)
Email Address: chefcandy@personalchef.com

Message:
I dont have much experience with sour cream dishes. Im wondering how well it freezes when used in sauces?
---
Hi Jim. You're right - sour cream doesn't freeze well. You might try withholding the sour cream from the sauce, and stirring it in after heating your defrosted sauce, just before serving it. If you want a good recipe for a cream sauce that freezes well, try the one on a box of Mochiko - (Japanese Rice Flour) - it freezes beautifully! Candy

Subject: Re: Sour Cream
From: Chef Sharon
To: candy
Date Posted: Mon, Nov 22, 1999 at 14:58:10 (PST)
Email Address: ChefSharon@culinary.com

Message:
I dont have much experience with sour cream dishes. Im wondering how well it freezes when used in sauces?
---
Hi Jim. You're right - sour cream doesn't freeze well. You might try withholding the sour cream from the sauce, and stirring it in after heating your defrosted sauce, just before serving it. If you want a good recipe for a cream sauce that freezes well, try the one on a box of Mochiko - (Japanese Rice Flour) - it freezes beautifully! Candy
---
You know, there are a few recipes that freeze well that have sour cream in them. It depends a lot on the recipe. I've had luck w/ not only Mini Praline Cheesecakes but w/ other recipes as well w/ sour cream in the sauce. A tip I've learned is not to use the lower fat versions of it. I make a Gourmet Chicken Casserole that freezes great & it has sour cream in it. I personally think it is better *after* being frozen! Good luck & you can always try freezing your recipe to see how it does! Your friend in TX, Chef Sharon

Subject: Choosing a name
From: Chef Lisa
To: All
Date Posted: Sun, Nov 21, 1999 at 22:44:52 (PST)
Email Address: llynn@inacom.com

Message:
I just rec'd my pkg, I'm very exciting to be joining this industry. I was wondering about selecting a name for my business. I've checked this web-site, as well as, USPCA's. Do we need to be concerned if the name has been used only in our area or across the country as well? Do we need to do trademark research on the name? Perhaps this info will be provided by my county when I go to register my business. One unrelated question: What is the proper attire to chef in someone's home? Do we use a chef's white jacket or are apron's acceptable? I suppose it's my choice, but wanted a feel for what others are doing. Thanks in advance for any replys. Can't wait to begin!!!!This is definately going to change my life for the better.

Subject: Re: Choosing a name
From: Chef Sharon
To: Chef Lisa
Date Posted: Mon, Nov 22, 1999 at 14:53:33 (PST)
Email Address: ChefSharon@culinary.com

Message:
I just rec'd my pkg, I'm very exciting to be joining this industry. I was wondering about selecting a name for my business. I've checked this web-site, as well as, USPCA's. Do we need to be concerned if the name has been used only in our area or across the country as well? Do we need to do trademark research on the name? Perhaps this info will be provided by my county when I go to register my business. One unrelated question: What is the proper attire to chef in someone's home? Do we use a chef's white jacket or are apron's acceptable? I suppose it's my choice, but wanted a feel for what others are doing. Thanks in advance for any replys. Can't wait to begin!!!!This is definately going to change my life for the better.
---
Hi Lisa: A lot of Personal Chef's wear regular chef uniforms since it is more professional looking & many of them remove their topcoat after arrival at the clients home to be more comfortable. I personally wear a white apron w/ comfortable clothes. It is really up to you. Many people have their business logo on their apron or chef coat too.

Subject: Re: Choosing a name
From: Judy L
To: Chef Sharon
Date Posted: Tues, Nov 23, 1999 at 10:40:54 (PST)
Email Address: jladewig@greenhills.net

Message:
Lisa, regarding your questions about the business name, in my opinion you would only need to worry about having the same name as another PC if you were in the same area. I think you will notice on the web site that there are several PC businesses with the same name in different areas. Regarding doing the trademark search, it probably isn't necessary to go to that great of an extent. In Missouri where I am located, you can call the Secretary of State's Office and they will tell you if any other businesses with the same name are registered in the state. They won't automatically do this when you register the name, however. It may be different where you are. Again, since chefs operate very locally, you probably only need to be concerned if another business with the same name is operating in your immediate vicinity. Hope this is helpful.

Subject: Kinda Personal...
From: Chef Keith
To: All
Date Posted: Sat, Nov 20, 1999 at 22:51:21 (PST)
Email Address: Keith_armstrong@hotmail.com

Message:
I know this is rather personal but...... I am considering starting as a PC in the near future. I've been researching some of the pricing of our services to our customers; and I'm wondering....What kind of food cost % do you figure into your prices? Also assuming a full load of clients (10 biweeklys or more) ROUGHLY how much could a successful PC expect to gross per year? I realize this could differ drastically for lots of reasons, but, I'm just trying to weigh it against the income I'll lose when i quit my current job; and trying to gauge how many clients I should line up before jumping ship altogether. Thanks for any opinions. ~K~

Subject: Re: Kinda Personal...
From: candy
To: Chef Keith
Date Posted: Mon, Nov 22, 1999 at 16:33:33 (PST)
Email Address: chefcandy@personalchef.com

Message:
I know this is rather personal but...... I am considering starting as a PC in the near future. I've been researching some of the pricing of our services to our customers; and I'm wondering....What kind of food cost % do you figure into your prices? Also assuming a full load of clients (10 biweeklys or more) ROUGHLY how much could a successful PC expect to gross per year? I realize this could differ drastically for lots of reasons, but, I'm just trying to weigh it against the income I'll lose when i quit my current job; and trying to gauge how many clients I should line up before jumping ship altogether. Thanks for any opinions. ~K~
---
Hi, Keith. thank you for your post on the Open Forum. I 'd be happy to discuss this with you, and give you some info you can use as 'rule of thumb' in your research. Please feel free to give me a call at 800 644-8389. Candy

Subject: Re: Kinda Personal...
From: Chef Keith
To: candy
Date Posted: Mon, Nov 22, 1999 at 16:43:45 (PST)
Email Address: Keith_armstrong@hotmail.com

Message:
Thank you Candy. I look forward to speaking to you. ~K~

Subject: PC Questions
From: Pamela
To: All
Date Posted: Sat, Nov 20, 1999 at 11:22:36 (PST)
Email Address: progers101@aol.com

Message:
I'm still deciding on what I want to be when I grow up :)! PCing looks very appealing to me. The only draw back I see is the possiblility of being lonley. I know that may sound silly to some, but I have a very 'social personality', and I'm thinking that working day to day by myself would take its toll. I'm trying to think of ways to incorporate PCing in with more interaction with clients. I have a huge hobbie of Organic/Natural/Herbal/Whole Food cooking, home remedys, research, etc. Everyone I come in contact with asks me advice on either cooking or how to cure some sickness naturally. I was the Kitchen Manager of a Large Coporate Chain Restaurant for 5 years. (Just quit, could not handle 65 hours a week with children!) Not only did I train the cooks on new menu items and cooking techniques, but I would teach the servers how to cook. Most are college students who were never taught the basics. When they got sick they'd come to me and I would dole out home remedys. I am currently helping my Mom learn how to shop and cook for her newly diagnosed High Blood Pressure, and my Dads Diabetes. Does it seem possible to focus on being a PC for people who are convalescing or need to change their diet (weight or other medical problems), With the goal of teaching them about the nutrion they need and how to prepare it? Does anyone work with a Dietian? (I have also thought about going back to school to become a RD, but that would take 4 years, and I don't belive they cook. Plus, most I've met tell you to eat things (sweet n low or Carnation Instant Breakfast) that I would never put near my mouth! Sorry for the rambling, but I'd be interested to know if anyone else is doing something along those lines. Thanks for listening.

Subject: Re: PC Questions
From: Chef Sharon
To: Pamela
Date Posted: Sat, Nov 20, 1999 at 20:28:00 (PST)
Email Address: ChefSharon@culinary.com

Message:
I'm still deciding on what I want to be when I grow up :)! PCing looks very appealing to me. The only draw back I see is the possiblility of being lonley. I know that may sound silly to some, but I have a very 'social personality', and I'm thinking that working day to day by myself would take its toll. I'm trying to think of ways to incorporate PCing in with more interaction with clients. I have a huge hobbie of Organic/Natural/Herbal/Whole Food cooking, home remedys, research, etc. Everyone I come in contact with asks me advice on either cooking or how to cure some sickness naturally. I was the Kitchen Manager of a Large Coporate Chain Restaurant for 5 years. (Just quit, could not handle 65 hours a week with children!) Not only did I train the cooks on new menu items and cooking techniques, but I would teach the servers how to cook. Most are college students who were never taught the basics. When they got sick they'd come to me and I would dole out home remedys. I am currently helping my Mom learn how to shop and cook for her newly diagnosed High Blood Pressure, and my Dads Diabetes. Does it seem possible to focus on being a PC for people who are convalescing or need to change their diet (weight or other medical problems), With the goal of teaching them about the nutrion they need and how to prepare it? Does anyone work with a Dietian? (I have also thought about going back to school to become a RD, but that would take 4 years, and I don't belive they cook. Plus, most I've met tell you to eat things (sweet n low or Carnation Instant Breakfast) that I would never put near my mouth! Sorry for the rambling, but I'd be interested to know if anyone else is doing something along those lines. Thanks for listening.
---
Hi Pamela: I spent 17 years as a nurse & practice manager for physicians..........my target market began w/ people w/ medical conditions but what I found were BUSY, WORKING people w/ disposble income, a desire to eat at home vs. eating out, delivery, frozen or worse. It would be *ideal* to have our clients the way we envision them, but you don't want to overlook anyone that may really need your service. I'll be honest w/ you & say that I'm a very social butterfly too & I thought it would be lonely as you say. But I've found that I can just get into a cheffing *zone* & it has been great for me. I think having an open mind & a willing heart have helped me in the bizz > anything. Good luck to you & let me know if we can help you! Your friend in TX, Chef Sharon Neno's Personal Chef Service www.personalchef.com/nenos.htm

Subject: How often do you work? FT/PT?
From: Chef Keith
To: All
Date Posted: Fri, Nov 19, 1999 at 14:33:39 (PST)
Email Address: Keith_armstrong@hotmail.com

Message:
Just wondering...Do most PCs work PT or FT? I'm envisioning a 'weekend warrior' PT schedule. Am i misled? Also, for any who work as a FT PC; what do you do about health insurance? Thanks for any info. ~K~

Subject: Re: How often do you work? FT/PT?
From: Billy
To: Chef Keith
Date Posted: Sun, Dec 05, 1999 at 06:27:57 (PST)
Email Address: chefbba@gulftel.com

Message:
Just wondering...Do most PCs work PT or FT? I'm envisioning a 'weekend warrior' PT schedule. Am i misled? Also, for any who work as a FT PC; what do you do about health insurance? Thanks for any info. ~K~
---
Keith, Health insurance is very important now a days!! There are some affordables plans out there depending on what situation you are in. I just left a job as an Executive Chef at one of the most promiate restaurants in the area. When I left I called everybody under insurance to get quoates. Central Reserve Life seemed to offer the most band for the buck figurtivly speaking. I had a little insight thought one of my best freinds is a docotr and before my wife came home to home school our daughter she dealt whith insurance everyday as a pharmacy tech. Insurance can be tricky when your on your own so do lots of homework! Good luck! Billy

Subject: Re: How often do you work? FT/PT?
From: Chef Sharon
To: Chef Keith
Date Posted: Sat, Nov 20, 1999 at 20:17:21 (PST)
Email Address: ChefSharon@culinary.com

Message:
Just wondering...Do most PCs work PT or FT? I'm envisioning a 'weekend warrior' PT schedule. Am i misled? Also, for any who work as a FT PC; what do you do about health insurance? Thanks for any info. ~K~
---
Hi Keith: The Personal Chef business that you create for youself can really be what you make it. I don't chef on Friday's but consider what I do to be full-time. It takes me a full week to chef for the clients I currently have. One weekly & 5 couples. I could probably take on one monthly or maybe two, but I don't want to right now. My schedule is plenty full. I guess if you are really motivate (or much younger than myself, lol), you could chef for 2 clients per day. I have medical insurance through my husband's employer. Good luck to you! Your friend in TX, Chef Sharon

Subject: Re: How often do you work? FT/PT?
From: Chef Terry
To: Chef Keith
Date Posted: Sat, Nov 20, 1999 at 16:47:53 (PST)
Email Address: chefbynite@home.com

Message:
Hey Keith, Well to try and answer your question, the idea of a PC is to chef for the client whilst the client is not home, that would be tough on the weekend. I work at the best job I have ever had, full-time through the week, I get to the clients house around 10am and am done by 2:30 (approx) I have 14 clients, 10 are Bi-weekly, 4 are monthly. as for health insurance I still have my wifes, who works full-time. Hope this helps your friend in Toronto Terry

Subject: Re: How often do you work? FT/PT?
From: PS
To: Chef Terry
Date Posted: Sat, Dec 04, 1999 at 19:09:39 (PST)
Email Address: jampat@blitz-it.net

Message:
Hey Keith, Well to try and answer your question, the idea of a PC is to chef for the client whilst the client is not home, that would be tough on the weekend. I work at the best job I have ever had, full-time through the week, I get to the clients house around 10am and am done by 2:30 (approx) I have 14 clients, 10 are Bi-weekly, 4 are monthly. as for health insurance I still have my wifes, who works full-time. Hope this helps your friend in Toronto Terry
---
Oops, did it wrong the first time! Your time frame sounds good--do you do the shopping before the 10 am arrival time--how long does that take? I'm very interested in personal cheffing (have been in the consideration phase for a year!) and am really looking at the details at this point. How long do most clients take for most of you? Thanks for any info. PS

Subject: Re: How often do you work? FT/PT?
From: PS
To: Chef Terry
Date Posted: Sat, Dec 04, 1999 at 19:04:58 (PST)
Email Address: jampat@blitz-it.net

Message:
Hey Keith, Well to try and answer your question, the idea of a PC is to chef for the client whilst the client is not home, that would be tough on the weekend. I work at the best job I have ever had, full-time through the week, I get to the clients house around 10am and am done by 2:30 (approx) I have 14 clients, 10 are Bi-weekly, 4 are monthly. as for health insurance I still have my wifes, who works full-time. Hope this helps your friend in Toronto Terry
---

Subject: Video Series & Misc start up ?'s
From: Tricia
To: All
Date Posted: Fri, Nov 19, 1999 at 13:38:40 (PST)
Email Address: tszprejda@inprise.com

Message:
I am planning on joining this fabulous group around the first of the year and was just trying to decide between the two packages that APCI offers. If I order the basic package to start with, Is it possible to order the video series later ? I live in CA so, I probably will not make many seminars so, I'm thinking that the tapes would be a good investment just wanted to know what my options are. Also, I had a couple of other general questions. When I really visualize, myself doing this, I have to wonder if any of the women out there have ever had bad expierences with clients/ weirdos in this profession - the world can be pretty scary at times and I was just a little concerned about safety. How do you refuse service in a professional manner or protect yourself ? And how often does this really happen ? Also, I do not have any formal culinary training with the exception of Jr College Culinary classes. I love to please people with food - it's soo fufilling to me and it is my biggest passion. Anyway, this is kind of a lame question but, I have been curious about how most of you dress for this - I have been checking out sites like Chef Wear and thought it would be neat to get a personalized jacket with my CO name on it. I know it is business standard to wear the hat and the jacket - is that how most of you dress ? I can see myself in the jacket but, the hat seems like it would be very uncomfortable. However, I have really long hair and was wondering how PC's keep it out of the way. I guess I should just start with ordering my materials but, when I get serious about something I try to think about all of the details. I am really encouraged by the feeling I get when I check into this forum from time to time. Everyone seems sooooo Kind and Generous to me that says a lot about the programs success, when everyone supports each other and has such a willingness to share. I was very impressed with Candy when I first e-mailed her about the program, she was very honest and did not push me to join - I really appreciated that and I hope to be one of your success stories in the near future. Thanks for listening - Tricia

Subject: Re: Video Series & Misc start up ?'s
From: Meredith
To: Tricia
Date Posted: Mon, Nov 22, 1999 at 09:17:29 (PST)
Email Address: Timmere@cais.net

Message:
I have long hair as well -- and look really goofy in pretty much any hat. Where I used to work, our sous-chef was the only one in traditional chef head-gear; everyone else switched over to baseball caps with the store logo. Easy to wear -- and not so goofy on me, at least, and the bill keeps glare down if the lighting situation is less than ideal. Get a couple with your logo, that way you (and friends and significant others) can wear them on non-work occasions and advertise your business.

Subject: Re: Video Series & Misc start up ?'s
From: Chef Terry
To: Tricia
Date Posted: Sat, Nov 20, 1999 at 16:57:26 (PST)
Email Address: chefbynite@home.com

Message:
Hi Tricia You are right this is a great assoc, you can buy the videos later, once you are up and running, there is a video in the package that talks about ' A day in the life of', also Formal training is not a requirement, just a love of cooking and the passion to be your own boss. As to the safety issue, a couple of us were talking about this before, it comes down to common sense! If a guy asks you to come over at 11pm you don't go, most client interviews are at night though so you have to READ your client. Most of them will be couples and the interviews will be around 8pm with the husband and wife both present, if you are not comfortable take along a friend, husband, boyfriend or significant other. The dress I wear when I Chef is, Logo'd chef jacket and pants and hat that match, it looks professional and clients love it!! Wearing your hat and jacket whilst shopping also draws alot of attention too!!! I hope this has helped your friend in Toronto Terry

Subject: improving my skills
From: kim
To: All
Date Posted: Tues, Nov 16, 1999 at 18:54:46 (PST)
Email Address: khaigis

Message:
I have been a personal/private chef for 4 years and I have plenty of clients. I'm not really convinced that purchasing the videos or attending the seminar in San Diego would be a good investment at this point. I am interested in improving my presentation skills and finding more upscale recipes. What would you suggest? Is there a culinary school that emphasizes our business?

Subject: Re: improving my skills
From: Billy
To: kim
Date Posted: Sun, Dec 05, 1999 at 06:34:05 (PST)
Email Address: chefbba@gulftel.com

Message:
I have been a personal/private chef for 4 years and I have plenty of clients. I'm not really convinced that purchasing the videos or attending the seminar in San Diego would be a good investment at this point. I am interested in improving my presentation skills and finding more upscale recipes. What would you suggest? Is there a culinary school that emphasizes our business?
---
Kim, I attened culinary school a little over 7 years ago and there were classes on production cooking that were very helpful when I started my personal chef service. At some schools you can pick and choose classes on an as needed basis. Talk to the culinary cordinator at a local school and see if they can help you. About 5 years ago the President of the ACF mentioned that with in the next ten years the food service indusrty will go to mostly Home Meal Replacement, ie. personal chefs, gourmet to go, etc.. The fastest growing segment of the food service industry according to Restaurant & Institution Mag. Billy

Subject: Re: improving my skills
From: Chef Tracy
To: kim
Date Posted: Tues, Nov 16, 1999 at 20:07:32 (PST)
Email Address: edibles@mediaone.net

Message:
Being a culinary school graduate. I think that if you are looking for upscale recipes and presentation, and the ins and outs of The Personal Chef Business. You are not going to find it in one culinary program at a school. Culinary programs are geared to the 'Job Market'. Not the 'Own Your Own Business' market. In my opinion two different goals. Many personal chefs in the APCA do not have a formal education in the culinary field, and they are just as educated and talented as many of my peers were at school. As far as recipes go you can find them anywear, in magazines on the web, the back of a box. I myself thought I would be using upscale recipes too, but after being in business for a while I have realized that the most important feature of our business is the 'Service', providing our clients with personalized, and healthy meals. Most clients I speak with enjoy the presentation of gourmet foods, and enjoy dining out on the weekends in very fancy restaurants. During the week though they want comfort foods, things that their moms made. Not that I don't make fancy stuff, but the clients heat and serve themself, so presentation is not a factor. So, before you invest in a culinary education, I would examine what your goals are, because since you have already are a Private/Personal Chef, maybe an investment in materials to help you in that business, from an organization focused strickly on THAT business would be a better investment in the long run. Take it from one who has invested in both. Good luck and much success in whatever you choose. Chef Tracy Elegant Edibles www.jacksonville.net/~edibles

Subject: Re: improving my skills
From: KIM
To: Chef Tracy
Date Posted: Mon, Nov 29, 1999 at 20:02:45 (PST)
Email Address: khaigis@together.net

Message:
Being a culinary school graduate. I think that if you are looking for upscale recipes and presentation, and the ins and outs of The Personal Chef Business. You are not going to find it in one culinary program at a school. Culinary programs are geared to the 'Job Market'. Not the 'Own Your Own Business' market. In my opinion two different goals. Many personal chefs in the APCA do not have a formal education in the culinary field, and they are just as educated and talented as many of my peers were at school. As far as recipes go you can find them anywear, in magazines on the web, the back of a box. I myself thought I would be using upscale recipes too, but after being in business for a while I have realized that the most important feature of our business is the 'Service', providing our clients with personalized, and healthy meals. Most clients I speak with enjoy the presentation of gourmet foods, and enjoy dining out on the weekends in very fancy restaurants. During the week though they want comfort foods, things that their moms made. Not that I don't make fancy stuff, but the clients heat and serve themself, so presentation is not a factor. So, before you invest in a culinary education, I would examine what your goals are, because since you have already are a Private/Personal Chef, maybe an investment in materials to help you in that business, from an organization focused strickly on THAT business would be a better investment in the long run. Take it from one who has invested in both. Good luck and much success in whatever you choose. Chef Tracy
---
Dear Tracy, Thank you for your reply. Which materials do you think would be helpful/informative? You're correct. I am rethinking my business goals. Mostly I'm trying to determine what is the best way to increase my income without turning into a fast-food-producing machine. After years in the restaurant business, I don't want to go back to the stress of being 'in the weeds' while I'm cooking for a gazillion people. I worry that I will not be fast enough to shop/cook for 2 or 3 clients per day without growing another arm. Right now I also do most of their weekly grocery shopping. I'll quess that you do not. Okay, so that slices off an hour of shopping/putting food in their cupboards. Are you using only fresh ingredients? (No frozen or processed food pass the lips of my clients; it's mostly organic) Well I can go on and on but I won't bore you. What do you suggest? Do you think that the training materials will help me and be a good investment? Which ones exactly? Thank you very much, KIM

Subject: Culinary School
From: Marci
To: All
Date Posted: Tues, Nov 16, 1999 at 16:28:57 (PST)
Email Address: msaunders@handexmail.com

Message:
Hi everyone. I am presently a culinary school student seriously thinking about joining the APCA when I'm done. My question is how important is a degree in this field. Right now I'm enrolled in a diploma program at a cedited school, and I will be done in a year. If I decide to continue with the associates program it will be an additional 1-1 1/2 years. I'm just so anxious to start working as a personal chef that I don't want to wait that long. Of course the important thing is to succeed at my new carreer, so waiting is definely an option. So does anyone have an opinion on this. I have been cooking all my life, but I am just now learning to do it professionally. Please help.

Subject: Re: Culinary School
From: Meredith
To: Marci
Date Posted: Wed, Nov 17, 1999 at 07:00:26 (PST)
Email Address: Timmere@cais.net.

Message:
Why not do both? A lot of folks have suggested beginning a personal chef business part time, to start. I wouldn't consider the professional education as a pre-requisite, but since you've already invested time, effort and money, you may want to consider continuing. If a few years down the road you want to try something different, you'll have more options, having had some formal training. The more tools in your arsenal, the better. (To mix metaphors....) Which would explain why many of us have walls of cookbooks, folders of recipes and presentation/decor ideas, and dozens of recipe/cooking sites bookmarked! I'm just beginning as a personal chef, but in 15 years of retail management, while my college degree was never REQUIRED, it often gave me a leg up on my colleagues, sometimes just giving me an advantage on paper, sometimes giving me an advantage in skills. I don't know that I would've spent those four years if I'd known I was going into retail management -- but now that I need some part-time freelance work writing and editing, boy, am I glad I've got that to fall back on! You could start planning your business now, start growing it slowly -- if it takes off, you can drop out of classes then, or maybe do your education part-time. Good luck, either way!

Subject: Re: Culinary School
From: Chef Sharon
To: Marci
Date Posted: Tues, Nov 16, 1999 at 20:41:17 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi everyone. I am presently a culinary school student seriously thinking about joining the APCA when I'm done. My question is how important is a degree in this field. Right now I'm enrolled in a diploma program at a cedited school, and I will be done in a year. If I decide to continue with the associates program it will be an additional 1-1 1/2 years. I'm just so anxious to start working as a personal chef that I don't want to wait that long. Of course the important thing is to succeed at my new carreer, so waiting is definely an option. So does anyone have an opinion on this. I have been cooking all my life, but I am just now learning to do it professionally. Please help.
---
Hi Marci: As you have probably read from the archives, you don't have to be a professional chef to be a Personal Chef. I think it helps for you to have a good business plan, but the APCA kit will take you through the start-up. As far as school goes, that is a personal decision! I wish you luck w/ that decision. Let me know if I can help you out! Your friend in TX, Chef Sharon

Subject: Re: Culinary School
From: chef mici
To: Chef Sharon
Date Posted: Fri, Nov 19, 1999 at 08:42:37 (PST)
Email Address: micijohn@inetworld.net

Message:
I am of the opinion that no education is a waste. Finish your program get your degree. You have plenty of time to persue your dream. Lay the foundation. As someone else said at some point you might want to do things where the degree will come in handy and you will already have it and not be wishing you did. \Chef Mici

Subject: Intrigued!
From: Denise
To: All
Date Posted: Tues, Nov 16, 1999 at 09:42:02 (PST)
Email Address: doliansky@hotmail.com

Message:
Hello! I am so intrigued by what all of you are creating in your lives. I am curious whether most personal chefs had a lot of experience in the restaurant or other food service industry before starting their personal chef business. I have no experience whatsoever, other than people telling me, 'That's the best (whatever) I ever tasted.', and the fact that I LOVE to cook and bake. I have worked in health services research at hospitals and universities for many years, but would love to have my own business doing something that I really enjoy. I know I would love the cooking part, but do not have any experience running a personal business. Have others started 'from scratch' and made it as a personal chef? I'd really appreciate hearing from you. Thanks so much.

Subject: Re: Intrigued!
From: Chef Sharon
To: Denise
Date Posted: Tues, Nov 16, 1999 at 20:30:07 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hello! I am so intrigued by what all of you are creating in your lives. I am curious whether most personal chefs had a lot of experience in the restaurant or other food service industry before starting their personal chef business. I have no experience whatsoever, other than people telling me, 'That's the best (whatever) I ever tasted.', and the fact that I LOVE to cook and bake. I have worked in health services research at hospitals and universities for many years, but would love to have my own business doing something that I really enjoy. I know I would love the cooking part, but do not have any experience running a personal business. Have others started 'from scratch' and made it as a personal chef? I'd really appreciate hearing from you. Thanks so much.
---
Hi Denise: I was a nurse X 17 years...... I encourage you to do what you LOVE! Let me know if I can help you in any way. Your friend in TX, Chef Sharon

Subject: Re: Intrigued!
From: Judy Ladewig
To: Denise
Date Posted: Tues, Nov 16, 1999 at 11:18:27 (PST)
Email Address: jladewig@greenhills.net

Message:
Hi Denise! Many of the chefs in this group have professional culinary training, but many are self-taught cooks. I'm just getting my business going, but I have no professional training. The prospects I have talked with so far haven't even asked about it. There are many chefs in the group that are very successful and are self taught. In my opinion, as long as you can cook well and demonstrate your ability to your potential clients you will do fine. If you are really interested, I encourage you to join the APCA. This is a great group and I have found everyone very willing to share their expertise to help others. The information available on the members forum is phenomenal.

Subject: Re: Intrigued!
From: steph
To: Judy Ladewig
Date Posted: Tues, Nov 16, 1999 at 16:05:24 (PST)
Email Address: safrica1yahoo.com

Message:
Hello Denise. I agree with Judy, this org. is the best place to belong if you want to be a personal chef. I just joined (one week), I received the training package yesterday, and it really is very infomative. Straight to the point, Candy basically gave away the techniques and steps she used to become a very successful personal chef. She is willing to share and always ready to talk should you have any questions. Everyone is very reponsive. I just graduated from culinary school and needless to say that, that will help me in a lot of ways, but even if you hadn't had professional training and your passion is cooking and satisfying people with it, then this is a good route. Why not make a living from something you love to do? You should contact Candy or Ina, they are not 'pushy', they won't try to 'sell' you the program. Also, browse through the forum - you'll find more info., and definitely very interesting people who are always willing to help. Almost like family. Good luck - Steph

Subject: Canadian Insurance
From: Chef Terry
To: All
Date Posted: Mon, Nov 15, 1999 at 13:08:30 (PST)
Email Address: chefbynite@home.com

Message:
If any Canadian Pc's are interested in Insurance for their companies please contact me, I have worked a great deal for Canadian PC's the price is great and it gives $1 million, in Liability coverage Your friend in Toronto Terry chefbynite@home.com

Subject: also getting started
From: julianna
To: All
Date Posted: Mon, Nov 15, 1999 at 07:36:39 (PST)
Email Address: conjj@aol.com

Message:
Hi Everybody. I'm hoping someone can answer a couple questions for me. I too have laid some ground work. I work fulltime and am starting my PC business part time. I'm hoping that in my initial advertising during this time of year, I can make some progress with gift certificates for the holidays. My questions are: 1. Do you usually obtain a business license? 2. As far as self employment, would it be better to act as a self proprietorship, corporation or some type of limited liability entity? Thank you so much. I've worked out a great deal and these are really the loose ends I want to wrap up.

Subject: Re: also getting started
From: candy
To: julianna
Date Posted: Mon, Nov 15, 1999 at 11:52:32 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hi Everybody. I'm hoping someone can answer a couple questions for me. I too have laid some ground work. I work fulltime and am starting my PC business part time. I'm hoping that in my initial advertising during this time of year, I can make some progress with gift certificates for the holidays. My questions are: 1. Do you usually obtain a business license? 2. As far as self employment, would it be better to act as a self proprietorship, corporation or some type of limited liability entity? Thank you so much. I've worked out a great deal and these are really the loose ends I want to wrap up.
---
Hello, Juliana. The City or County in whch you live may or may not require a business license. If they require one, get one. As to whether or not to file as a sole proptietor, LLC, or to incorporate, those decisions are personal choices that only the owner operator can make. There are advantages and disadvantages to each, and we wouldn't presume to recommend a particular direction for anyone. Best wishes to you, and enjoy the holiday season! Candy

Subject: Members Forum
From: Chef Carol
To: All
Date Posted: Sun, Nov 14, 1999 at 12:00:17 (PST)
Email Address: angel_in_the_kitchen

Message:
Hi Candy, I too am having trouble getting into the members forum. It says that I do not have access to this private forum and that I should go to the public forum. Can you fix this for me??

Subject: Re: Members Forum
From: Chef Sharon/Forum Moderator
To: Chef Carol
Date Posted: Sun, Nov 14, 1999 at 20:56:36 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi Candy, I too am having trouble getting into the members forum. It says that I do not have access to this private forum and that I should go to the public forum. Can you fix this for me??
---
Hi Members: When contacting us about problems w/ the forum, please include not only your e-mail address, but also your *posting* name. That will help us find you one way or another. Thanks & good luck! Your friend in TX, Chef Sharon

Subject: Re: Members Forum
From: candy
To: Chef Carol
Date Posted: Sun, Nov 14, 1999 at 14:11:09 (PST)
Email Address: chefcandy@personalchef.com

Message:
Hi Candy, I too am having trouble getting into the members forum. It says that I do not have access to this private forum and that I should go to the public forum. Can you fix this for me??
---
Hi, Carol. Thanks for your message.Sorry you're having difficulty gaining access to the Member's Forums. I checked in the software database, and we have no record of a Chef Carol registered there, and since your e-mail address on your message is incomplete I couldn't check that out for you. If you'd like to provide me with more information so I can check into this for you, please send it to my e-mail address chefcandy@personalchef.com. Talk to you soon, Carol! Candy

Subject: Re: Members Forum
From: Michael
To: candy
Date Posted: Tues, Nov 16, 1999 at 08:11:30 (PST)
Email Address: mjlevine@culinaryedge.com

Message:
Candy, I cannot get into the member forum either. Michael

Subject: need help with brunch pricing
From: Ragan M.
To: All
Date Posted: Fri, Nov 12, 1999 at 19:23:44 (PST)
Email Address: yourchef@zebra.net

Message:
Help! I have not been able to access the Members Forum for DAYS, and I've got some urgent questions regarding pricing for a champagne brunch...my client is inviting 50 or so guests...do I charge cost of groceries, plus a per-head-fee, or a flat fee for 'brunch-for-50?' What do I charge for EITHER of these? HELP! (Can you tell I've been personal cheffing exclusively for the last year? I have not done many 'catering' gigs, and I really need some advice here...) THANKS!

Subject: Re: need help with brunch pricing
From: Chef Terry
To: Ragan M.
Date Posted: Sat, Nov 13, 1999 at 08:10:38 (PST)
Email Address: chefbynite@home.com

Message:
Hi Ragan!! OK the first step, is to find out what kind of things the client wants, Once you have an Idea, put a menu together, and cost it out. If you want a 30% food cost multiply your cost by 3 ,Once that is done figure in your Labour, and that's approx your price, there are variables of course, are you buying extras, is the menu complicated, etc... etc... Hope this helps?? your friend in Toronto Chef Terry PS: have you let anybody at the office know you cannot get into the forum??

Subject: Re: need help with brunch pricing
From: Chef Sharon
To: Chef Terry
Date Posted: Sat, Nov 13, 1999 at 09:15:51 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi Ragan!! OK the first step, is to find out what kind of things the client wants, Once you have an Idea, put a menu together, and cost it out. If you want a 30% food cost multiply your cost by 3 ,Once that is done figure in your Labour, and that's approx your price, there are variables of course, are you buying extras, is the menu complicated, etc... etc... Hope this helps?? your friend in Toronto Chef Terry PS: have you let anybody at the office know you cannot get into the forum??
---
Hi All: The server was down once again, however I believe it to be functioning once again. Brett has been in contact w/ us about the issues & they seem to be resloved. It's a bummer not to get to *talk* w/ your cheffing friends! Your friend in TX, Chef Sharon

Subject: Re: need help with brunch pricing
From: Ragan M.
To: Chef Sharon
Date Posted: Sat, Nov 13, 1999 at 18:37:43 (PST)
Email Address: yourchef@zebra.net

Message:
Hi Ragan!! OK the first step, is to find out what kind of things the client wants, Once you have an Idea, put a menu together, and cost it out. If you want a 30% food cost multiply your cost by 3 ,Once that is done figure in your Labour, and that's approx your price, there are variables of course, are you buying extras, is the menu complicated, etc... etc... Hope this helps?? your friend in Toronto Chef Terry PS: have you let anybody at the office know you cannot get into the forum??
---
Hi All: The server was down once again, however I believe it to be functioning once again. Brett has been in contact w/ us about the issues & they seem to be resloved. It's a bummer not to get to *talk* w/ your cheffing friends! Your friend in TX, Chef Sharon
---
Hey Terry! I got the gig!! Thanks so much for your input, and thanks to those who sent me e-mails directly with great pricing suggestions...I finally contacted Candy yesterday about the mess with the forum, and she was very sweet & helpful...it's apparently been down for some time. As of this hour, I still can't get in, but I've gotten all the help I need right here! Thanks again, and take care! :>) Ragan Compliments of the Chef

Subject: Cooking Demo's
From: Chef Terry
To: All
Date Posted: Wed, Nov 10, 1999 at 11:33:31 (PST)
Email Address: chefbynite@home.com

Message:
Hi fellow PC's I have been asked to put on a series of Cooking Demo's at our local Supermarket, The owner of the store would like me to Chef 'Buffet Recipes' for the holidays, and of course you guessed it I need suggestions for simple recipes that I can chef for large numbers. He wants me to do these on Sundays the busiest day of the week, and the best day for me cos the people that are shopping on Sundays are the people who are to busy to shop thru the week!! (my target market) I would really appreciate any help, the two dates I have right now are set up this way. the first one is in early December for Holiday buffet recipes and the second one is towards the end of December for New Years Eve. Thanks in Advance Terry

Subject: Gift Baskets
From: Chef Terry
To: All
Date Posted: Wed, Nov 10, 1999 at 10:37:56 (PST)
Email Address: chefbynite@home.com

Message:
Hi!! I am looking for some tips? I am trying to put together Gift Baskets for my clients, and need some help, I have the baskets and a couple of small things, but need some help with filler items that I can make at home, they must be food related and simple to make as I have to make enough for 14 baskets. Thanks in Advance Terry

Subject: Re: Gift Baskets
From: cricket07
To: Chef Terry
Date Posted: Sat, Nov 20, 1999 at 17:56:00 (PST)
Email Address: timeco@bconnex.net

Message:
Terry, how about some flavoured vinegars, oils? cranberry relishes, honey mustard? Christmas cookies? your favourite salsa recipe? a couple of mini sweet loaves? party mix with nuts, pretzels, etc? I saw the cutest things.. turtles. Place pecans on some wax paper for legs, head and tail, place an unwrapped caramel over the pecans, melt in microwave then add chocolate chips over the caramel and melt again, let cool. What about chocolate spoons for coffee? Hope this has helped you! Christine

Subject: Re: Gift Baskets
From: Judy Ladewig
To: Chef Terry
Date Posted: Tues, Nov 16, 1999 at 11:48:51 (PST)
Email Address: jladewig@greenhills.net

Message:
Hi Terry! I sometimes like to bake quick breads (pumpkin, banana, etc) or cakes (spice cake, gingerbread, etc.) in canning jars. You can use any recipe. Just fill wide-mouth pint jars about 1/2 full with the batter and bake until done. As soon as you take them out of the oven, put the lids on and they will seal. You can decorate the jars by tying fabric around the top, etc. This would be pretty quick as one recipe would make several gifts. I also saw another kind of neat idea that I am going to do for some personal gifts this year. I'd do them for my clients if I had any yet. Anyway, you can take cookie ingredients and layer them in clear glass jars so they look pretty, then include instructions to bake. You could decorate the jars the same way as the ones for the breads above. You could also use some kind of fancy jar since these wouldnt need to be sealed. These would also be fast as you could set up a little assembly line. I have several recipes for different cookies done this way. If you are interested let me know and I will e-mail them to you or post them in the member's recipe forum. Judy Ladewig Savory Fare Kansas City, MO

Subject: Re: Gift Baskets
From: Chef Sharon
To: Chef Terry
Date Posted: Wed, Nov 10, 1999 at 12:39:30 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi!! I am looking for some tips? I am trying to put together Gift Baskets for my clients, and need some help, I have the baskets and a couple of small things, but need some help with filler items that I can make at home, they must be food related and simple to make as I have to make enough for 14 baskets. Thanks in Advance Terry
---
Hi Terry: 14 clients, eh? WAY TO GO! I'm doing the same thing for my clients too. You might try personalizing the baskets a bit...for one of my realtors I found a cute *SOLD* jacket pin that I'm clipping on the basket (she collects bunnies & the basket is a wire bunny). Also, some of the kids I chef for are into sports so I'm hooking them up w/ some soccer, golf & tennis ball shaped chocolates. Another client is a diabetic so it's sugar-free treats for them w/ a nice ornament for the tree. In another I'm putting a few Pampered Chef products in as she has mentioned she would like certain items (she admires mine). I bought nice silver tins to go into each basket will put curly red ribbon on them when I fill them. Great topic, Terry. Your friend in TX, Chef Sharon

Subject: Re: Gift Baskets
From: chef mici
To: Chef Sharon
Date Posted: Sun, Nov 14, 1999 at 16:15:27 (PST)
Email Address: micijohn@inetworld.net

Message:
how about some cookie decorations for the tree. you could make them in the shape of things they like, sports, food, pet, etc take pic of family animal while you are there and put ito a frame for the christmas tree. make some chocolate covered potatoe chips, pretzels. some fancy teas to go with some cookies you have made. paper plus has calendars you can put your name and phone number on and put in baskets and you can do it at home on your computer. small potpourri that can go into a pot and simmer on the stove or in a crock pot. macadamia nuts dipped in chocolate you can do your self also. seeds for herbs with small pot you can decorate with paints they can put in kitchen window. or start seeds for them and give. these are just a few if i come up with more will post again. chef mici

Subject: Re: Gift Baskets
From: Anne in NC
To: Chef Terry
Date Posted: Wed, Nov 10, 1999 at 12:29:41 (PST)
Email Address: mapcooks@aol.com

Message:
Terry, what about miniature muffins in flavors of the season (i.e., cranberry, pumpkin, etc.). They're quick and easy. You could put them in small holiday decorated paper muffin cups (I have some that have a holly print on them). Just a thought. P.S. My e-mail is down right now but I couldn't post without filling in an e-mail address.

Subject: pressure cooker miracle
From: chef michelle
To: All
Date Posted: Tues, Nov 09, 1999 at 16:23:05 (PST)
Email Address: micijohn@inetworld.net

Message:
When I got the article on pressure cookers I decided to give them a try. So I bought one. I used it today for the first time. My neighbor was waiting for me to blow the back of my house off. lol I cannot believe how much time it saved me. I cooked 5 different entrees for my family in 3 hours, including all prep. I was schocked. Whats the old expresion try it you'll like it. chef michelle

Subject: pressure cooker miracle
From: chef michelle
To: All
Date Posted: Tues, Nov 09, 1999 at 16:22:59 (PST)
Email Address: micijohn@inetworld.net

Message:
When I got the article on pressure cookers I decided to give them a try. So I bought one. I used it today for the first time. My neighbor was waiting for me to blow the back of my house off. lol I cannot believe how much time it saved me. I cooked 5 different entrees for my family in 3 hours, including all prep. I was schocked. Whats the old expresion try it you'll like it. chef michelle

Subject: MEMBER'S FORUM
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Mon, Nov 08, 1999 at 16:41:34 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi Everyone! The member's forum is back in action! A server problem over the weekend ground it to a halt, but it is alive & well now! See ya there.. :) Your friend in TX, Chef Sharon

Subject: Re: MEMBER'S FORUM
From: Miss Ruby
To: Chef Sharon/Forum Moderator
Date Posted: Wed, Nov 10, 1999 at 09:00:21 (PST)
Email Address: savourthethyme@aol.com

Message:
I received the training package and registered on the 6th, at the time the forum was down, but it seems I can't get in, it says --we have no record of anyone registered with the name you entered. Can you help me? Thanks Miss Ruby

Subject: Re: MEMBER'S FORUM
From: candy
To: Miss Ruby
Date Posted: Wed, Nov 10, 1999 at 12:18:37 (PST)
Email Address: chefcandy@personalchef.com

Message:
I received the training package and registered on the 6th, at the time the forum was down, but it seems I can't get in, it says --we have no record of anyone registered with the name you entered. Can you help me? Thanks Miss Ruby
---
Hi, Ruby! I went into the softeare just now and checked, and your registration didn't take - it must have been while the Server was experiencing problems. It's probably best if you re-register and let me know at my e-mail address so I can check for you. Thanks for your note! See you on the Member's Forums! Candy

Subject: Re: MEMBER'S FORUM
From: Ruby
To: candy
Date Posted: Thurs, Nov 11, 1999 at 18:08:13 (PST)
Email Address: savourthethyme@aol.com

Message:
I still can't get logged on to the members forum! Sorry to keep bugging you but I really would like to see what I'm missing! Thanks again! Ruby

Subject: Re: MEMBER'S FORUM
From: candy
To: Ruby
Date Posted: Thurs, Nov 11, 1999 at 19:15:36 (PST)
Email Address: chefcandy@personalchef.com

Message:
I still can't get logged on to the members forum! Sorry to keep bugging you but I really would like to see what I'm missing! Thanks again! Ruby
---
Try it now, Ruby! See you on the Members Forums! candy

Subject: Re: MEMBER'S FORUM
From: ruby
To: candy
Date Posted: Thurs, Nov 11, 1999 at 21:02:22 (PST)
Email Address: savourthethyme2aol.com

Message:
I'm in the forums, la la la! sing to the tune I'm in the money! lol Thank you for all of your time Candy, You're a real sweetie!! Thanks Ruby

Subject: Re: MEMBER'S FORUM
From: Ruby
To: candy
Date Posted: Thurs, Nov 11, 1999 at 20:02:51 (PST)
Email Address: savourthethyme

Message:
Still didn't work, should I reregister again? Thanks, Ruby

Subject: Re: MEMBER'S FORUM
From: Chef Roseann
To: Chef Sharon/Forum Moderator
Date Posted: Tues, Nov 09, 1999 at 07:26:45 (PST)
Email Address: tpairo@toad.net

Message:
Hi Everyone! The member's forum is back in action! A server problem over the weekend ground it to a halt, but it is alive & well now! See ya there.. :) Your friend in TX, Chef Sharon
---
I can't get in! Boo hoo!

Subject: Re: MEMBER'S FORUM
From: Chef Sharon
To: Chef Roseann
Date Posted: Tues, Nov 09, 1999 at 11:11:03 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi Everyone! The member's forum is back in action! A server problem over the weekend ground it to a halt, but it is alive & well now! See ya there.. :) Your friend in TX, Chef Sharon
---
I can't get in! Boo hoo!
---
Don't cry Roseann! I'm working on you right now!!!

Subject: Re: MEMBER'S FORUM
From: steve.ct
To: Chef Sharon/Forum Moderator
Date Posted: Mon, Nov 08, 1999 at 18:48:22 (PST)
Email Address: mcsan@gateway.net

Message:
Sharon....Do you need to be a member to access the 'APCA members forum'? I've registered but can't get in???? tx Steve

Subject: Re: MEMBER'S FORUM
From: Chef Sharon
To: steve.ct
Date Posted: Tues, Nov 09, 1999 at 04:44:11 (PST)
Email Address: ChefSharon@culinary.com

Message:
Sharon....Do you need to be a member to access the 'APCA members forum'? I've registered but can't get in???? tx Steve
---
Yes, the Member's Forum is for American Personal Chef Association members only.

Subject: PC interest
From: steve
To: All
Date Posted: Sun, Nov 07, 1999 at 18:08:30 (PST)
Email Address: mcsan@gateway.net

Message:
Hi all, First i have to say how upbeat and positive this site is. I'm looking into possibly starting my own PC business. Part time to start and who knows where this will go. I would like to pose some comments/thoughts to you all and would welcome your comments and suggestions. I've spoken to people who are members of the APCA and they've been extremely helpful people. I've also followed this forum and have gone back through the archives. It seems like alot of people like the course provided by Candy for its information and price. What i'd like to know is how many people have ACTUALLY bought other courses such as the USPCA? I definetly agree that cost doesn't mean alot but sometimes you 'get what you pay for'! Another comment to note is that it appears from reading the 'open forum' that the same 'group' of people are always responding? I'm sure that there are many more people within the APCA who have opinion? Maybe they are all talking within the members forum? I'm not sure if Candy has the data for this question but what is the 'success' rate of PC purchasing your course as oppossed to the 'other' courses. I realize there's alot of factors which go into this but how well are people really doing. Again i'd really be interested in people's opinions. Candy has already contacted me with some basic information in a very timely matter. I applaud your drive and dedication to the field.
---
-a interested 'potential' PC.......Steve

Subject: Re: PC interest
From: Chef Sharon
To: steve
Date Posted: Sun, Nov 07, 1999 at 20:32:25 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi all, First i have to say how upbeat and positive this site is. I'm looking into possibly starting my own PC business. Part time to start and who knows where this will go. I would like to pose some comments/thoughts to you all and would welcome your comments and suggestions. I've spoken to people who are members of the APCA and they've been extremely helpful people. I've also followed this forum and have gone back through the archives. It seems like alot of people like the course provided by Candy for its information and price. What i'd like to know is how many people have ACTUALLY bought other courses such as the USPCA? I definetly agree that cost doesn't mean alot but sometimes you 'get what you pay for'! Another comment to note is that it appears from reading the 'open forum' that the same 'group' of people are always responding? I'm sure that there are many more people within the APCA who have opinion? Maybe they are all talking within the members forum? I'm not sure if Candy has the data for this question but what is the 'success' rate of PC purchasing your course as oppossed to the 'other' courses. I realize there's alot of factors which go into this but how well are people really doing. Again i'd really be interested in people's opinions. Candy has already contacted me with some basic information in a very timely matter. I applaud your drive and dedication to the field.
---
-a interested 'potential' PC.......Steve
---
Hi Steve: Since this site belongs to the APCA, I'm sure the response you get will be from our members. There are a lot of great people in our association & I've learned a lot & shared a lot w/ them over the course of the past year. I can't answer your question about how many people have purchased the material from the APCA vs. USPCA & I don't really think it matters. Talk to people from both organizations & pick which one is best for YOU. The member's forum is *full* of people helping each other, but I have to say that posting out here in public is a bit intimidating for most; for different reasons. I think this business can be successful just about anywhere, but you have to be willing to sell your concept of Personal Cheffing & not be afraid to put your heart & soul into it. That is tough for a lot of people! But as someone in the member's forum said, 'jump in, the water is only cold AT FIRST'...... now that is certainly the truth. You can network in many ways online, but as far as I know this is the only open forum. There is my Yahoo! club, Personal Chef City, that you can find @ http://clubs.yahoo.com/clubs/personalchefcity & in addition to the member's forum, we also have a member's chat club. This Thursday, a representative from MasterCook is chatting w/ us about the 5.0 version of the software. We have chats about containers, pricing, nightmares, success stories, have guest chatters & sometimes we find each other online & just chat! I hope you find the answers you are looking for! I bought Candy's material & started in Feb/March of this year & it's the best thing I've ever done. I love what I do! What are you doing now??????? Your friend in TX, Chef Sharon

Subject: Re: PC interest
From: Chef Tracy
To: Chef Sharon
Date Posted: Tues, Nov 09, 1999 at 06:07:31 (PST)
Email Address: edibles@mediaone.net

Message:
Dear Steve, I bought the package from the USPCA, but joined the APCI a year later. I found the support of Candy, Sharon, and all the members unbelivable. I read the private forum every day and you cannot put a $$ amount on the support and information shared by all the members. If you think the open forum is great, you will love the private one. In my opinion once you get up and running the initial investment is forgotten, and the ongoing support will be what you will value. I always found the support on the open forum even before I became a member. That is what prompted me to call and talk to Candy, and if you never have I encourage you to do the same. As far as the saying 'You get what you pay for', I really wish I had taken the time to research as you are. I think if one purchases the plan that suits them, then it will be of value to them. My initial package sits on a shelf gathering dust. If I have a question I call Candy or check the forum and ask my fellow chefs. I usually get an answer within hours. Good luck in whatever decision you make. Chef Tracy Elegant Edibles www.jacksonville.net/~edibles

Subject: Member's Froum
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Sun, Nov 07, 1999 at 10:33:15 (PST)
Email Address: ChefSharon@culinary.com

Message:
Hi Friends: Our member's forum is being worked on, but will be back in action soon. Sorry for the inconvenience! Your friend in TX, Chef Sharon

Subject: Re: Member's Froum
From: chef michelle
To: Chef Sharon/Forum Moderator
Date Posted: Mon, Nov 08, 1999 at 10:57:59 (PST)
Email Address: micijohn@inetworld.net

Message:
when back up and running please include me. thank you chef michelle

Subject: Location?
From: Lynne
To: All
Date Posted: Mon, Nov 01, 1999 at 14:06:46 (PST)
Email Address: lynnechason@hotmail.com

Message:
I am familiar with the PC going into a client's home to cook...I am interested in finding out if there a any PC's who cook at places other than the client's home--where and is it successful?

Subject: Re: Location?
From: Candy
To: Lynne
Date Posted: Mon, Nov 01, 1999 at 16:59:42 (PST)
Email Address: chefcandy@personalchef.com

Message:
I am familiar with the PC going into a client's home to cook...I am interested in finding out if there a any PC's who cook at places other than the client's home--where and is it successful?
---
Hello, Lynne. When some Personal Chefs develop large client lists, they have rented commercial kitchen space, and they cook their client's meals in commercial kitchens and deliver once or twice per week to their regular client list. This is called HMR, or Home Meal Replacement service. It is less personal than cooking in your cient's kitchen and cooking for one client per day, but if a chef is motivated toward volume, this is certainly a good option to consider. It's a matter of choice - that's part of the 'Personal' in Personal Chef! Hope this helps! Candy

Subject: Re: Location?
From: Penny
To: Candy
Date Posted: Sun, Nov 14, 1999 at 11:35:24 (PST)
Email Address: pkent@airmail.net

Message:
I'm just about to take the plunge as a PC and this is my biggest unanswered question - why wouldn't be more efficient to cook in your own home kitchen and deliver? Are you saying most clients prefer to have you in their home? I thought the reason for going to the client's home probably had to do with health regulations (as in avoiding them). Is this true?

Subject: Re: Location?
From: Chef Sharon
To: Penny
Date Posted: Mon, Nov 15, 1999 at 05:28:26 (PST)
Email Address: ChefSharon@culinary.com

Message:
I'm just about to take the plunge as a PC and this is my biggest unanswered question - why wouldn't be more efficient to cook in your own home kitchen and deliver? Are you saying most clients prefer to have you in their home? I thought the reason for going to the client's home probably had to do with health regulations (as in avoiding them). Is this true?
---
Hi Penny: Health Department regulations prohibit us from cheffing in our own kitchens as they are not commercial. Also, our liability insurance would not cover us to do so. Your friend in TX, Chef Sharon

Subject: Computer Program
From: Jim
To: All
Date Posted: Sat, Oct 30, 1999 at 14:02:15 (PDT)
Email Address: morbius@totacc.com

Message:
I intend to order my membership in a few days but want to know before hand if the computer program provided is compatable with my computer. I run an old 486 66mhz with a 300 mg hard drive. Also I would like to know what the program does. Thanks for your help.

Subject: Re: Computer Program
From: candy
To: Jim
Date Posted: Sat, Oct 30, 1999 at 16:19:04 (PDT)
Email Address: chefcandy@personalchef.com

Message:
I intend to order my membership in a few days but want to know before hand if the computer program provided is compatable with my computer. I run an old 486 66mhz with a 300 mg hard drive. Also I would like to know what the program does. Thanks for your help.
---
Hello, Jim. Thank you for your message. In answer to your question, Yes, the information will run on your equipment. You will be receiving two diskettes, one with the information contained in the 10 Chapter Training Manual, 'How to Start Your Own Personal Chef Business', and a second diskette containing our 250+ APCI Recipe Collection. We're looking forward to working with you. Candy

Subject: Getting Started
From: chef mici
To: All
Date Posted: Sat, Oct 30, 1999 at 11:52:45 (PDT)
Email Address: micijohn@inetworld.net

Message:
I am so excited this week I filed mt dba, applied for my licence and posted in the paper. i also got my businessphone number 760-805-CHEF. I couldnot believ when it came thru. also finally decided on a name Culinary Creations Chef Michelle Bell A Personal Chef Service Ina and Candy were right it just comes to you. I am also doing my own research and deveklopment trying different recipies so I can say I have tasted the dish and how i will prepare it before going to some ones house. responses so far to the idea seem to be good. a few women have already said they would use my service for baby and wedding gifts. and have at lweast 2 people waiting for me to be ready. so much to do before being ready but so much easier thanks to the apca books. thanks candy. will be posting as i go along. thanks for listening or i should say reading. it is also a very scary time for me i go between feeling confident and then feeling paniced about it. but they say fear is good and so is change. here goes splash mici

Subject: Re: Getting Started
From: Chef Terry
To: chef mici
Date Posted: Sun, Oct 31, 1999 at 07:06:28 (PST)
Email Address: chefbynite@home.com

Message:
Hi Michelle!! You are almost there, this is the toughest part. Once you have taken these last few steps, You will have made it through. The guys at the APCA are always there to support you, Candy Ina & Sharon are a great source of knowledge and inspiration. So press on, and I wish you the best of LUCK. Happy Halloween. Your Friend In Toronto Chef Terry

Subject: Re: Getting Started
From: Chef Roseann
To: chef mici
Date Posted: Sun, Oct 31, 1999 at 06:38:38 (PST)
Email Address: dinnerbyroseann@culinary.com

Message:
I am so excited this week I filed mt dba, applied for my licence and posted in the paper. i also got my businessphone number 760-805-CHEF. I couldnot believ when it came thru. also finally decided on a name Culinary Creations Chef Michelle Bell A Personal Chef Service Ina and Candy were right it just comes to you. I am also doing my own research and deveklopment trying different recipies so I can say I have tasted the dish and how i will prepare it before going to some ones house. responses so far to the idea seem to be good. a few women have already said they would use my service for baby and wedding gifts. and have at lweast 2 people waiting for me to be ready. so much to do before being ready but so much easier thanks to the apca books. thanks candy. will be posting as i go along. thanks for listening or i should say reading. it is also a very scary time for me i go between feeling confident and then feeling paniced about it. but they say fear is good and so is change. here goes splash mici
---
Congratulations Mici! I too am just getting things going. I know what you mean about the fear. But attending the Summit in DC helped me put that right out of my mind! Good Luck, Chef Roseann in Maryland Dinner by Roseann

Subject: A Question
From: Fran Bowman
To: All
Date Posted: Fri, Oct 29, 1999 at 05:28:56 (PDT)
Email Address: FrBowman@aol.com

Message:
Glad everyone enjoyed the Summit. I only live an hour and a half from DC but didn't feel welcome since I can't even gain access to the forum. I had this problem the last time they changed the password, and after two phone calls and two emails to Candy she finally sent me the instructions and said I was one of eight or so members that were having problems with their passwords. Then shortly after that Hurricane Floyd hit and we had major damage at my daughter's house, where I live. The fault of the builder of the house. That included losing everything on the computer. So I again asked Candy how to get back in and have had no reply. Now the passwords have changed again and again I have heard from no one regarding getting access. Just wondering if anyone else has had the same problem. I have paid my dues to this organization and think I should have access to the private forum as a member of the APCA. Does anyone think I'm wrong?

Subject: Re: A Question
From: Candy Wallace
To: Fran Bowman
Date Posted: Sat, Oct 30, 1999 at 20:05:17 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Glad everyone enjoyed the Summit. I only live an hour and a half from DC but didn't feel welcome since I can't even gain access to the forum. I had this problem the last time they changed the password, and after two phone calls and two emails to Candy she finally sent me the instructions and said I was one of eight or so members that were having problems with their passwords. Then shortly after that Hurricane Floyd hit and we had major damage at my daughter's house, where I live. The fault of the builder of the house. That included losing everything on the computer. So I again asked Candy how to get back in and have had no reply. Now the passwords have changed again and again I have heard from no one regarding getting access. Just wondering if anyone else has had the same problem. I have paid my dues to this organization and think I should have access to the private forum as a member of the APCA. Does anyone think I'm wrong?
---
Hi, Fran! Now that you've re-registered (again) I hope you're enjoying the member's only forums. Since we switched over to the new system we've reregistred some folks over and over to get it right, but that only happened to about 8 of you out of hundreds. Thanks for your patience, and we'll see you on theForums! Candy

Subject: Re: A Question
From: Fran Bowman
To: Candy Wallace
Date Posted: Sun, Oct 31, 1999 at 10:12:18 (PST)
Email Address: FrBowman@aol.com

Message:
I still don't have access to the private forum. I emailed Sharon two nights ago as she requested telling her my password didn't work, but heard nothing from her. Why am I one of eight or so that always has problems? When I first started all this there was no problem. I would really like to be enjoying the private forum.

Subject: Re: A Question
From: Chef Sharon
To: Fran Bowman
Date Posted: Sun, Oct 31, 1999 at 18:31:12 (PST)
Email Address: ChefSharon@culinary.com

Message:
I still don't have access to the private forum. I emailed Sharon two nights ago as she requested telling her my password didn't work, but heard nothing from her. Why am I one of eight or so that always has problems? When I first started all this there was no problem. I would really like to be enjoying the private forum.
---
Hi Fran: I got your e-mail last night @ 10:00 p.m. & I was not available until now (I DO have a life!). I'm sorry you are having so much trouble. Hopefully Candy has seen your post & allowed your access by now. Sharon

Subject: Re: A Question
From: Fran Bowman
To: Candy Wallace
Date Posted: Sun, Oct 31, 1999 at 10:05:02 (PST)
Email Address: FrBowman@aol.com

Message:

Subject: Re: A Question
From: Chef Tracy
To: Fran Bowman
Date Posted: Fri, Oct 29, 1999 at 08:01:27 (PDT)
Email Address: edibles@mediaone.net

Message:
Dear Fran, I just lost me hard drive last week, and I got right back into the forum. I think we each have our own individual password that we got when we first signed in. Do you have that password. I used to have to type mine in each time, but now since I completely reformated my drive I don't.(one advantage of the crash) I hope that helps, and I'm sure Candy or Sharon will reply to your problem as soon as they can. I know it can be frustrating though. Good Luck, Chef Tracy

Subject: Re: A Question
From: Chef Sharon
To: Chef Tracy
Date Posted: Fri, Oct 29, 1999 at 15:16:06 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Dear Fran, I just lost me hard drive last week, and I got right back into the forum. I think we each have our own individual password that we got when we first signed in. Do you have that password. I used to have to type mine in each time, but now since I completely reformated my drive I don't.(one advantage of the crash) I hope that helps, and I'm sure Candy or Sharon will reply to your problem as soon as they can. I know it can be frustrating though. Good Luck, Chef Tracy
---
Hi Fran: Please re-register, then send me an e-mail telling me you have accomplished your registration, then I'll grant your access. You will find a lot of new features there. Your friend in TX, Chef Sharon

Subject: Steps in becomming an Exec. Chef
From: David de Faria
To: All
Date Posted: Wed, Oct 27, 1999 at 07:10:01 (PDT)
Email Address: DeeJay_2001_@excite.com

Message:
I am looking for someone to help me in finding out informationfor a school project and for my personal use. I need to find out the steps in becomming an Executive chef. Websites that i could go to, faxes from one of you or just some indication of where I could go to get the info. Any help would be more than helpful, due to not knowing much at all about the transitions. HELP ME !!! Sincerely, David de Faria

Subject: Re: Steps in becomming an Exec. Chef
From: Michael
To: David de Faria
Date Posted: Mon, Nov 01, 1999 at 03:57:14 (PST)
Email Address: mjlevine@culinaryedge.com

Message:
David, Check out the American Culinary Federation web site. They are the cerification body in the industry, they will give you the parameters in becoming an Executive Chef. Good luck. Michael ACF www.acfchefs.org

Subject: Re: Steps in becomming an Exec. Chef
From: Chef Terry
To: David de Faria
Date Posted: Wed, Oct 27, 1999 at 10:37:13 (PDT)
Email Address: chefbynite@home.com

Message:
Hi David!! First a question, Do you mean Executive Chef or Personal Chef?? If you mean the latter you are in the right place. If you mean Executive Chef, you may want to check out sites like the CIA or a Hotel Chain like Grand Metropolitan Hotels or Trust House Forte. These are two of the largest hotel chains in the world, and I am sure they can help you. Otherwise check back with Candy Wallace at PersonalChef.com and Candy will surely answer all your questions. Hope this has helped Your Friend in Toronto Chef Terry

Subject: Re: Steps in becomming an Exec. Chef
From: Chef Sharon/Forum Moderator
To: Chef Terry
Date Posted: Wed, Oct 27, 1999 at 11:59:08 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi David!! First a question, Do you mean Executive Chef or Personal Chef?? If you mean the latter you are in the right place. If you mean Executive Chef, you may want to check out sites like the CIA or a Hotel Chain like Grand Metropolitan Hotels or Trust House Forte. These are two of the largest hotel chains in the world, and I am sure they can help you. Otherwise check back with Candy Wallace at PersonalChef.com and Candy will surely answer all your questions. Hope this has helped Your Friend in Toronto Chef Terry
---
Ask it in the 'Chef Talk' forum. They will help you there. It's at http://www.cheftalk.com/ Good Luck! Chef Sharon

Subject: Re: Steps in becomming an Exec. Chef
From: candy wallace
To: Chef Sharon/Forum Moderator
Date Posted: Wed, Oct 27, 1999 at 12:06:30 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Hi David!! First a question, Do you mean Executive Chef or Personal Chef?? If you mean the latter you are in the right place. If you mean Executive Chef, you may want to check out sites like the CIA or a Hotel Chain like Grand Metropolitan Hotels or Trust House Forte. These are two of the largest hotel chains in the world, and I am sure they can help you. Otherwise check back with Candy Wallace at PersonalChef.com and Candy will surely answer all your questions. Hope this has helped Your Friend in Toronto Chef Terry
---
Ask it in the 'Chef Talk' forum. They will help you there. It's at http://www.cheftalk.com/ Good Luck! Chef Sharon
---
Hi, David! Another resource for information is www.webfoodpros.com. Thanks for your question. Candy

Subject: Food TV Commercial
From: Donna P
To: All
Date Posted: Tues, Oct 26, 1999 at 06:20:29 (PDT)
Email Address: gprall@flash.net

Message:
I saw the first commercial last night. Wow, 15 seconds goes by fast. It aired earlier than posted, but it was in the correct half hour slot. Keep alert, by the time you realize it's on, it's over!!! Good job Candy and Pat.

Subject: Re: Food TV Commercial
From: Marilyn
To: Donna P
Date Posted: Wed, Nov 03, 1999 at 18:41:06 (PST)
Email Address: mnoah1@bellsouth.net

Message:
Saw your commercial, found this site, very interesting. As one of your references stated-- downsizing and other problems are leading me to a career change and this may be what I am looking for. thanks for starting something good. Marilyn

Subject: Re: Food TV Commercial
From: Chef Sharon/Forum Moderator
To: Donna P
Date Posted: Tues, Oct 26, 1999 at 10:35:26 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I saw the first commercial last night. Wow, 15 seconds goes by fast. It aired earlier than posted, but it was in the correct half hour slot. Keep alert, by the time you realize it's on, it's over!!! Good job Candy and Pat.
---
Hi Donna: Thanks for the information! Lady in Red.......That was Candy!

Subject: Re: Food TV Commercial
From: ebasc
To: Chef Sharon/Forum Moderator
Date Posted: Sun, Oct 31, 1999 at 08:50:11 (PST)
Email Address: ebasc@webtv.net

Message:
I just saw the ad on the Food Network, and it's what brought me to look at this fascinating site for the first time (this is my first time here). I thought you all may be interested to know that the ad is working. This whole concept is very interesting to me and I plan to keep checking in. Great web site and great concept.

Subject: D.C. SUMMIT
From: candy wallace
To: All
Date Posted: Sun, Oct 24, 1999 at 13:13:12 (PDT)
Email Address: chefcandy@personalchef.com

Message:
It has been such a wonderful 3 days in Washington, D.C., getting to know some of our terrific members on the Eastern Seaboard and exchanging information and support with a group of truly talented and motivated personal chefs who made it to the 'post hurricane' Summit. Everyone who moderated a session was well prepared, and the questions presented by the participants proved that they were all there to learn and 'grow their businesses'. You all make networking fun and profitable! Thanks for a special weekend! Candy

Subject: Re: D.C. SUMMIT
From: Chef Terry
To: candy wallace
Date Posted: Sun, Oct 24, 1999 at 20:15:11 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Guys I have just returned from DC, it is 11:00 pm in Toronto on Sunday nite, It was fantastic!! I met all (well most) of my on-line friends and finally put faces to names. This was a great conference, and Highly informative, Thank-You Candy, Sharon, Ina and Wendy for all the info,NOT only was it informative but FUN too. Thanks again Your friend in Toronto Terry

Subject: Re: D.C. SUMMIT
From: AngelChef
To: candy wallace
Date Posted: Sun, Oct 24, 1999 at 17:08:25 (PDT)
Email Address: aco1@bellsouth.net

Message:
WOWWWWWWWWWW!!!! What an incredible weekend!!! Too pooped to post, but will soon! Never met a finer bunch of folks...SO MANY new friends, all so enthusiactic and excited! Thanks to Candy and all my fellow 'presenters' for all the great info.! Now, MUST GO SLEEP!!! Wendy Angel In Your Kitchen angelsoncall.com

Subject: Re: D.C. SUMMIT
From: Chef Sharon
To: AngelChef
Date Posted: Sun, Oct 24, 1999 at 20:37:03 (PDT)
Email Address: ChefSharon@culinary.com

Message:
WOWWWWWWWWWW!!!! What an incredible weekend!!! Too pooped to post, but will soon! Never met a finer bunch of folks...SO MANY new friends, all so enthusiactic and excited! Thanks to Candy and all my fellow 'presenters' for all the great info.! Now, MUST GO SLEEP!!! Wendy
---
Hi!!!!!!! You can probably see from my post that I didn't get EITHER of my stand-by flights!!!!!!!!!!!!!! SO......I'm home now...too pooped to POST but 'Open Forum' is alive & well. I'm still hurting from laughing so much & it was *so* great to meet you ALL. Candy, thanks for a great, great networking weekend in DC where we all learned, taught, shared, toured, laughed & met others doing what we all love! Your friend in TX, Chef Sharon

Subject: Re: D.C. SUMMIT
From: candy
To: Chef Sharon
Date Posted: Mon, Oct 25, 1999 at 07:07:16 (PDT)
Email Address: chefcandy@psalhef.com

Message:
WOWWWWWWWWWW!!!! What an incredible weekend!!! Too pooped to post, but will soon! Never met a finer bunch of folks...SO MANY new friends, all so enthusiactic and excited! Thanks to Candy and all my fellow 'presenters' for all the great info.! Now, MUST GO SLEEP!!! Wendy
---
Hi!!!!!!! You can probably see from my post that I didn't get EITHER of my stand-by flights!!!!!!!!!!!!!! SO......I'm home now...too pooped to POST but 'Open Forum' is alive & well. I'm still hurting from laughing so much & it was *so* great to meet you ALL. Candy, thanks for a great, great networking weekend in DC where we all learned, taught, shared, toured, laughed & met others doing what we all love! Your friend in TX, Chef Sharon
---
Neno - You forgot to mention 'FRISKED'...HA! I'm so sorry about your flight back, but next time 'll be better! Thanks for coming to D.C.! Candy

Subject: Isn't this Exciting!!!
From: Chef Ina
To: All
Date Posted: Wed, Oct 20, 1999 at 19:19:35 (PDT)
Email Address: chefina@home.com

Message:
THIS IS SO EXCITING! FOR YOUR VIEWING PLEASURE: ANNOUNCING AMERICAN PERSONAL CHEF ASSOCIATION Food Network, commercial schedule DATE: TIME: Mon . 10/25 11:16:25 pm Tues. 10/26 10:39:35 pm Wed. 10/27 12:45:25 am Fri. 10/29 12:15:25 am Sat. 10/30 10:10:05 am Sat. 10/30 10:20:05 am Sat. 10/30 03:39:35 pm Sat. 10/30 05:16:25 pm Sat. 10/30 10:15:25 pm Sun. 10/31 11:39:35 am Sun. 10/31 11:49:45 am Sun. 10/31 11:06:45 pm WE WILL POST ADDITIONAL DATES AS THEY BECOME AVAILABLE TO US

Subject: Re: Isn't this Exciting!!!
From: Donna P
To: Chef Ina
Date Posted: Tues, Oct 26, 1999 at 06:18:22 (PDT)
Email Address: gprall@flash.net

Message:

Subject: Re: Isn't this Exciting!!!
From: Chef Sharon/Forum Moderator
To: Chef Ina
Date Posted: Tues, Oct 26, 1999 at 05:56:19 (PDT)
Email Address: ChefSharon@culinary.com

Message:
THIS IS SO EXCITING! FOR YOUR VIEWING PLEASURE: ANNOUNCING AMERICAN PERSONAL CHEF ASSOCIATION Food Network, commercial schedule DATE: TIME: Mon . 10/25 11:16:25 pm Tues. 10/26 10:39:35 pm Wed. 10/27 12:45:25 am Fri. 10/29 12:15:25 am Sat. 10/30 10:10:05 am Sat. 10/30 10:20:05 am Sat. 10/30 03:39:35 pm Sat. 10/30 05:16:25 pm Sat. 10/30 10:15:25 pm Sun. 10/31 11:39:35 am Sun. 10/31 11:49:45 am Sun. 10/31 11:06:45 pm WE WILL POST ADDITIONAL DATES AS THEY BECOME AVAILABLE TO US
---
Eastern Time!!!!!!! Sorry.........I thought EVERYONE sat in front of the TV watching *The Food Network* all day! lol

Subject: Re: Isn't this Exciting!!!
From: Jenny
To: Chef Ina
Date Posted: Thurs, Oct 21, 1999 at 18:06:10 (PDT)
Email Address: Jenny_31@hotmail.com

Message:
I'll come out of my lurk mode to say 'Wow!' Those must have cost some serieous money. You guys are awsome. What time zone are they in? Will everypart of the country get to see them or just you guys in California? Have fun at the Summit

Subject: Re: Isn't this Exciting!!!
From: Jenny
To: Jenny
Date Posted: Thurs, Oct 28, 1999 at 06:40:48 (PDT)
Email Address: Jenny_31@hotmail.com

Message:
15 seconds sure do go by fast. It's not really enough time to respond or react. It's over before you realize that you need a pencil to write down anything. I hope it works. Hey, how was the summit. I keep waiting to see a report or something about it. Is it a secret or something?

Subject: Re: Isn't this Exciting!!!
From: Jenny
To: Jenny
Date Posted: Tues, Oct 26, 1999 at 04:14:25 (PDT)
Email Address: Jenny_31@hotmail.com

Message:
So, are you going to answer the question? I can't sit in front of Food TV all day waiting for the commericals to come on. What time zone are you talking about?

Subject: Re: Isn't this Exciting!!!
From: Chef Terry
To: Jenny
Date Posted: Thurs, Oct 21, 1999 at 20:30:52 (PDT)
Email Address: chefbynite@home.com

Message:
KEWL hope we get them in Canada Chef Terry

Subject: Re: Isn't this Exciting!!!
From: Anne in NC
To: Chef Ina
Date Posted: Thurs, Oct 21, 1999 at 05:55:25 (PDT)
Email Address: mapcooks@aol.com

Message:
Are those times Pacific Standard time or Eastern Standard?

Subject: Re: Isn't this Exciting!!!
From: Chef Sharon
To: Chef Ina
Date Posted: Thurs, Oct 21, 1999 at 04:00:54 (PDT)
Email Address: ChefSharon@culinary.com

Message:
THIS IS SO EXCITING! FOR YOUR VIEWING PLEASURE: ANNOUNCING AMERICAN PERSONAL CHEF ASSOCIATION Food Network, commercial schedule DATE: TIME: Mon . 10/25 11:16:25 pm Tues. 10/26 10:39:35 pm Wed. 10/27 12:45:25 am Fri. 10/29 12:15:25 am Sat. 10/30 10:10:05 am Sat. 10/30 10:20:05 am Sat. 10/30 03:39:35 pm Sat. 10/30 05:16:25 pm Sat. 10/30 10:15:25 pm Sun. 10/31 11:39:35 am Sun. 10/31 11:49:45 am Sun. 10/31 11:06:45 pm WE WILL POST ADDITIONAL DATES AS THEY BECOME AVAILABLE TO US
---
VERY!! See ya tonight in DC......

Subject: Summit
From: Anne in NC
To: All
Date Posted: Wed, Oct 20, 1999 at 13:44:55 (PDT)
Email Address: mapcooks@aol.com

Message:
Hi everyone, Just wanted to say have fun at the Summit. I'm envious of you all. Hopefully I can join in the near future! Anne

Subject: Re: Summit
From: Chef Sharon
To: Anne in NC
Date Posted: Thurs, Oct 21, 1999 at 18:49:19 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hello from THE Summit in DC!!!!!! I wish you were ALL here, it is awesome already. I'll keep you updated. Your friend from TX in DC, Chef Sharon

Subject: For APCA Members
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Tues, Oct 19, 1999 at 16:23:54 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi APCA Members: Just a quick note to let you know that our IBB Member's Only Forum is in the process of an *upgrade* in order to serve you better. The conversion should be complete by tomorrow at the latest so don't fret if you are having trouble accessing it. There will be a *LOT* of new kewl features, so be aware of that. The panels will have a lot of new areas in it, just to inform you. Also, it doesn't take that long for the upgrade to be complete, so thank you for your patience! (or however you spell it). It will be worth the wait! Your IBB Forum Moderator, Chef Sharon

Subject: SUMMIT IN D.C.
From: Candy Wallace
To: All
Date Posted: Tues, Oct 19, 1999 at 14:53:59 (PDT)
Email Address: chefcandy2personalchef.com

Message:
Here's the New Agenda for this weekend's Summit in D.C. See you all there! Candy AGENDA: > > Friday, October 22, 1999: > > APCI SEMINAR 9:30 A.M. - 4:30 P.M. > > Saturday, October 23 , 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 How To Make A Press Kit - 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. Kosher Cooking for Kosher Clients, and Professionalism in your Service > > 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 & Wendy 'The Angel' Perry > 4:30 p.m. Wrap Up - General Session & Serious visiting > > 6:30 Dinner in the Atrium - Networking & Visiting > > > Sunday, October 24, 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: Re: SUMMIT IN D.C.
From: Chef Sharon
To: Candy Wallace
Date Posted: Tues, Oct 19, 1999 at 16:18:12 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Here's the New Agenda for this weekend's Summit in D.C. See you all there! Candy AGENDA: > > Friday, October 22, 1999: > > APCI SEMINAR 9:30 A.M. - 4:30 P.M. > > Saturday, October 23 , 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 How To Make A Press Kit - 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. Kosher Cooking for Kosher Clients, and Professionalism in your Service > > 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 & Wendy 'The Angel' Perry > 4:30 p.m. Wrap Up - General Session & Serious visiting > > 6:30 Dinner in the Atrium - Networking & Visiting > > > Sunday, October 24, 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. >
---
Can't WAIT for the *PRICING WARS*!!!!!!!! debate..... That will be better than Exxon VS. Shell or even better than Star Wars!!!!!!! SEE YA THERE !!!!!!!! :) Chef Sharon

Subject: Ivex Packaging
From: Susan
To: All
Date Posted: Tues, Oct 19, 1999 at 11:18:53 (PDT)
Email Address: susanbakker@ameritech.net

Message:
I'm struggling with packaging! Yes, the Gladware will work for some items that can be easily and appealingly transferred to another container for rewarming in the microwave. Is anyone using Ivex? If so, what part #s are you using and what is approximate cost?? I've been getting the run around from our local rep - not much help. Your input on Ivex packaging (or other sources of dual ovenable containers) is very much appreciated!!!

Subject: Re: Ivex Packaging
From: joan
To: Susan
Date Posted: Fri, Dec 10, 1999 at 05:03:44 (PST)
Email Address: jtassie@aol.com

Message:
I'm struggling with packaging! Yes, the Gladware will work for some items that can be easily and appealingly transferred to another container for rewarming in the microwave. Is anyone using Ivex? If so, what part #s are you using and what is approximate cost?? I've been getting the run around from our local rep - not much help. Your input on Ivex packaging (or other sources of dual ovenable containers) is very much appreciated!!!
---

Subject: Culinary degree needed???
From: Lindy
To: All
Date Posted: Tues, Oct 19, 1999 at 10:34:55 (PDT)
Email Address: lindyj@bu.edu

Message:
Hi, I've been working in Boston as a personal chef in exchange for free rent/utitlities/food for the past two years. I'd like to try to add more clients and I've learned so much from all of your messages. The people I work for now just wanted to make sure I could follow a recipe (which of course I can). I've learned a lot about cooking during these last two years, and I love to cook for my family, friends, coworkers, etc. My question is what kind of qualifications does one need? Are clients looking for culinary graduates only? I'm also young (24) so I'm afraid that might turn people off, too. Any advice is greatly appreciated!

Subject: Re: Culinary degree needed???
From: Chef Roseann
To: Lindy
Date Posted: Mon, Oct 25, 1999 at 07:52:59 (PDT)
Email Address: tpairo@dmv.com

Message:
Hi, I've been working in Boston as a personal chef in exchange for free rent/utitlities/food for the past two years. I'd like to try to add more clients and I've learned so much from all of your messages. The people I work for now just wanted to make sure I could follow a recipe (which of course I can). I've learned a lot about cooking during these last two years, and I love to cook for my family, friends, coworkers, etc. My question is what kind of qualifications does one need? Are clients looking for culinary graduates only? I'm also young (24) so I'm afraid that might turn people off, too. Any advice is greatly appreciated!
---
Lindy, The great thing about this business and this Association is that you don't need to have a culinary degreee. I attended the DC summit this past weekend. Some of the attendees were trained at culinary schools and some are not, But it didn't matter. Today is my first day of freedom. I am just going to begin my marketing this week. I think that this is the best organization that I have ever had the pleasure of being a part of. The kit was the best money I ever spent. NO BULL! DO IT! I had a lot of reservations, but EVERYONE in the APCA have helped and supported. There is never a dumb question except one that isn't asked. Good Luck!

Subject: Re: Culinary degree needed???
From: polo
To: Lindy
Date Posted: Fri, Oct 22, 1999 at 20:39:41 (PDT)
Email Address: a.s.maggio@worldnetatt.net

Message:
Hi, I've been working in Boston as a personal chef in exchange for free rent/utitlities/food for the past two years. I'd like to try to add more clients and I've learned so much from all of your messages. The people I work for now just wanted to make sure I could follow a recipe (which of course I can). I've learned a lot about cooking during these last two years, and I love to cook for my family, friends, coworkers, etc. My question is what kind of qualifications does one need? Are clients looking for culinary graduates only? I'm also young (24) so I'm afraid that might turn people off, too. Any advice is greatly appreciated!
---
I just began working as a personal chef for a family in central calif. I would say that a degree in culinary arts would not make you a more valuable chef. However education does earn respect I'm 43 with out a degree and wish I did people do look upon you differently with out the degree. My boss thinks I don't know a darwn thing other then filling her belly, with good food. little does she know polo

Subject: Re: Culinary degree needed???
From: polo
To: Lindy
Date Posted: Fri, Oct 22, 1999 at 20:26:29 (PDT)
Email Address: a.smaggio@worldnetatt.net

Message:
Hi, I've been working in Boston as a personal chef in exchange for free rent/utitlities/food for the past two years. I'd like to try to add more clients and I've learned so much from all of your messages. The people I work for now just wanted to make sure I could follow a recipe (which of course I can). I've learned a lot about cooking during these last two years, and I love to cook for my family, friends, coworkers, etc. My question is what kind of qualifications does one need? Are clients looking for culinary graduates only? I'm also young (24) so I'm afraid that might turn people off, too. Any advice is greatly appreciated!
---

Subject: Re: Culinary degree needed???
From: David
To: Lindy
Date Posted: Fri, Oct 22, 1999 at 08:42:20 (PDT)
Email Address: littlesinfl@iol14.com

Message:
I'm waiting for cash flow to improve before starting Personal Cheffing, but, I do have a couple of observations. I worked as a kitchen manager/chef for a national cafeteria chain for a couple of years before returning to the computer world. I could hold my own with all my line cooks, most of the training managers (try explaining the difference between au gratin and escalloped potatoes to someone who is supposed to 'train' you!), and my bakers and pastry chefs. I wish, personally, that I had some formal training because of the art of cooking. It never hurts to know why some recipes/techniques have endured -- how to make a sauce or gravy, why you have to follow certain steps (especially with breads and pastry), and how different spices compliment or intensify each other. I have voiced, often, that if I was younger (now 47) I'd be in a program at CIA, Cordon Bleu, FCI or Disney (three kids and a mortgage keep me from leaping off that particular cliff!). I love cooking -- even the prep work. I picked up a lot over the years from Julia Child, Gram Kerr (the Galloping Gormet), Justin Wilson, etc. by watching their TV shows. They used to show a lot of knife techniques, etc. Food Network is really a great resource of information from Cooking Live with Susan Molton, Mario Batali, and so forth. You have to sift through the 'show biz' with Emeril and Bobby Flay but they offer a lot of tips on seasoning, short cuts, etc. I guess the bottom line is don't let the lack of 'formal' training stop you. Your age will rarely come into play and you should have customer referrences from the work you're doing now. Don't fall into the trap of dismissing training and take some classes if/when you can. Often kitchen ware shops in the area offer classes in ethnic and regional specialties and votech and junior colleges offer classes in safety, technique, business management, etc. usually at very resonable costs. Keep learning and get on with cheffing. Heck, I've even seen Jacque Pepin compliment another chef for showing him something new on 'Ready-Set-Cook'. David Little/Clearwater, FL

Subject: Re: Culinary degree needed???
From: Chef Sharon
To: David
Date Posted: Fri, Oct 22, 1999 at 10:48:31 (PDT)
Email Address: ChefSharon@culinary.com

Message:
I'm waiting for cash flow to improve before starting Personal Cheffing, but, I do have a couple of observations. I worked as a kitchen manager/chef for a national cafeteria chain for a couple of years before returning to the computer world. I could hold my own with all my line cooks, most of the training managers (try explaining the difference between au gratin and escalloped potatoes to someone who is supposed to 'train' you!), and my bakers and pastry chefs. I wish, personally, that I had some formal training because of the art of cooking. It never hurts to know why some recipes/techniques have endured -- how to make a sauce or gravy, why you have to follow certain steps (especially with breads and pastry), and how different spices compliment or intensify each other. I have voiced, often, that if I was younger (now 47) I'd be in a program at CIA, Cordon Bleu, FCI or Disney (three kids and a mortgage keep me from leaping off that particular cliff!). I love cooking -- even the prep work. I picked up a lot over the years from Julia Child, Gram Kerr (the Galloping Gormet), Justin Wilson, etc. by watching their TV shows. They used to show a lot of knife techniques, etc. Food Network is really a great resource of information from Cooking Live with Susan Molton, Mario Batali, and so forth. You have to sift through the 'show biz' with Emeril and Bobby Flay but they offer a lot of tips on seasoning, short cuts, etc. I guess the bottom line is don't let the lack of 'formal' training stop you. Your age will rarely come into play and you should have customer referrences from the work you're doing now. Don't fall into the trap of dismissing training and take some classes if/when you can. Often kitchen ware shops in the area offer classes in ethnic and regional specialties and votech and junior colleges offer classes in safety, technique, business management, etc. usually at very resonable costs. Keep learning and get on with cheffing. Heck, I've even seen Jacque Pepin compliment another chef for showing him something new on 'Ready-Set-Cook'. David Little/Clearwater, FL
---
Hi David: I agree w/ you, David! What a great post. The Art Institute in Houston actually offers a culinary program in three different sessions per day. You can attend morning, noon or evening classes to complete two possible culinary degrees. I don't know what is available in your area, but they make it possible for you have 3 kids, a mortgage AND go to culinary school. Good luck to you! :)

Subject: Re: Culinary degree needed???
From: candy
To: Lindy
Date Posted: Tues, Oct 19, 1999 at 11:29:59 (PDT)
Email Address: chefcandy@personalchef.com

Message:
Hi, I've been working in Boston as a personal chef in exchange for free rent/utitlities/food for the past two years. I'd like to try to add more clients and I've learned so much from all of your messages. The people I work for now just wanted to make sure I could follow a recipe (which of course I can). I've learned a lot about cooking during these last two years, and I love to cook for my family, friends, coworkers, etc. My question is what kind of qualifications does one need? Are clients looking for culinary graduates only? I'm also young (24) so I'm afraid that might turn people off, too. Any advice is greatly appreciated!
---
Hi, Lindy. One of the wonderful things about this industry is that it can be operated on different levels. We have Executive Chefs who are working for clients in gated estates, and self-taught cooks who are cooking happily for their neighbors, and both are successful at operating their personal chef businesses. The fact that you are not a culinary school grad is nothing to apologize about. I've worked with some REALLY talented people who are self-taught, and believe me, they can hold their own in any culinary situation. thanks for your question! Candy

Subject: Re: Culinary degree needed???
From: Chef Sharon
To: candy
Date Posted: Tues, Oct 19, 1999 at 12:24:47 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi, I've been working in Boston as a personal chef in exchange for free rent/utitlities/food for the past two years. I'd like to try to add more clients and I've learned so much from all of your messages. The people I work for now just wanted to make sure I could follow a recipe (which of course I can). I've learned a lot about cooking during these last two years, and I love to cook for my family, friends, coworkers, etc. My question is what kind of qualifications does one need? Are clients looking for culinary graduates only? I'm also young (24) so I'm afraid that might turn people off, too. Any advice is greatly appreciated!
---
Hi, Lindy. One of the wonderful things about this industry is that it can be operated on different levels. We have Executive Chefs who are working for clients in gated estates, and self-taught cooks who are cooking happily for their neighbors, and both are successful at operating their personal chef businesses. The fact that you are not a culinary school grad is nothing to apologize about. I've worked with some REALLY talented people who are self-taught, and believe me, they can hold their own in any culinary situation. thanks for your question! Candy
---
I'm not culinary trained & I am a Personal Chef in gated estates! Don't let anything (especially your age) or what you perceive as a *lack* of culinary training stop you from doing what you are obviously already successful at! Two years is already more experience than I have. And like the canary, I'll sing this song; Call Candy & be a part of an association that supports what you do for a living. Real live support & friends await you in the member's only forum & chat. Good luck! 1.800.644.8389 Your friend in TX, Chef Sharon

Subject: Personal Chef 101 Classes!
From: Chef Sharon/Forum Moderator
To: All
Date Posted: Mon, Oct 18, 1999 at 20:00:00 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi Chefs: Don't forget! Personal Chef 101 Classes in DC this Friday! Don't miss THE Summit in DC! If you are a procrastinator call Candy @ 1.800.644.8389 to sign up to meet w/ Personal Chefs from all across America & Canada. Hope to see you there, Chef Sharon

Subject: vacuum sealers
From: lemongrass
To: All
Date Posted: Sun, Oct 17, 1999 at 20:36:28 (PDT)
Email Address: safrica1@yahoo.com

Message:
Hello everyone!! 'Just wanted to know if any of you have tried using the Foodsaver vacuum sealer. If the answer is yes, is it effective? Can anybody tell me the advantages and disadvantages of using this product? Any input is greatly appreciated:)

Subject: Re: vacuum sealers
From: candy
To: lemongrass
Date Posted: Tues, Oct 19, 1999 at 11:39:41 (PDT)
Email Address: chefcandy

Message:
Hello everyone!! 'Just wanted to know if any of you have tried using the Foodsaver vacuum sealer. If the answer is yes, is it effective? Can anybody tell me the advantages and disadvantages of using this product? Any input is greatly appreciated:)
---
Yes, we've used the FoodSaver, and it's terrific. There are other vacuum sealers on the market that are also a wonderful addition to other types of packaging. It depends on what type of packaging your clients prefers you to use, and which appliance they prefer to use to heat their meals. We supply palate specific meals, in specific packaging to support our clients' wants and needs. That's part of the 'personal' in Personal Chef! Thanks for the question. candy

Subject: Re: vacuum sealers
From: Chef Sharon
To: candy
Date Posted: Tues, Oct 19, 1999 at 12:19:37 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hello everyone!! 'Just wanted to know if any of you have tried using the Foodsaver vacuum sealer. If the answer is yes, is it effective? Can anybody tell me the advantages and disadvantages of using this product? Any input is greatly appreciated:)
---
Yes, we've used the FoodSaver, and it's terrific. There are other vacuum sealers on the market that are also a wonderful addition to other types of packaging. It depends on what type of packaging your clients prefers you to use, and which appliance they prefer to use to heat their meals. We supply palate specific meals, in specific packaging to support our clients' wants and needs. That's part of the 'personal' in Personal Chef! Thanks for the question. candy
---
I've been thinking about using this method myself. I have several clients on the every-other-week schedule so they freeze some of their entree's. Do you find that food freezes better using this method? I've not had any complaints using the Rubbermaid containers, however, am I right to think you can actually heat the food right in the sealed bag in boiling water to reheat? Thanks, Sharon

Subject: Re: vacuum sealers
From: Chef JT
To: Chef Sharon
Date Posted: Fri, Oct 22, 1999 at 07:11:35 (PDT)
Email Address: dinnerissolved@prodigy.net

Message:
Hello everyone!! 'Just wanted to know if any of you have tried using the Foodsaver vacuum sealer. If the answer is yes, is it effective? Can anybody tell me the advantages and disadvantages of using this product? Any input is greatly appreciated:)
---
Yes, we've used the FoodSaver, and it's terrific. There are other vacuum sealers on the market that are also a wonderful addition to other types of packaging. It depends on what type of packaging your clients prefers you to use, and which appliance they prefer to use to heat their meals. We supply palate specific meals, in specific packaging to support our clients' wants and needs. That's part of the 'personal' in Personal Chef! Thanks for the question. candy
---
I've been thinking about using this method myself. I have several clients on the every-other-week schedule so they freeze some of their entree's. Do you find that food freezes better using this method? I've not had any complaints using the Rubbermaid containers, however, am I right to think you can actually heat the food right in the sealed bag in boiling water to reheat? Thanks, Sharon
---
Sharon, I was using an inexpensive vacuum sealer and was very happy with the food quality however the bags that came with the product were not very sturdy. When it was used as a boil-in-bag the bag would melt if it touched the hot edge of the pan as you were removing it. Then I started using my mom's bags that she had left from her old Dazey Seal-a-meal. They were heavier ply plastic and worked great as boil-in-bag. But now I've run out and can't figure out how to get more of these bags. So the moral of the story is: be sure your bags are heavy and then you can use them for boil-in-bag. Dinner is Solved! www.personalchef.com/dinnerissolved.htm

Subject: Re: vacuum sealers
From: lemongrass
To: Chef Sharon
Date Posted: Wed, Oct 20, 1999 at 11:11:43 (PDT)
Email Address: safrica1@yahoo.com

Message:
Hi Sharon. I think food holds/ freezes well in a vacuum sealer because there's no air in the packaging. It sorts of suspend the food. So the quality of the food is as good as the day you made it (except for the texture). I've also seen where they vacuum seal the food which is plated already, all the client has to do is reheat in a microwave. That way, you retain the presentation of the food. By the way, I'm seriously thinking about joining APCA. I've actually been monitoring the forum for a couple of months, and the camaraderie of this group is amazing. I've also spent a day shadowing a personal chef, and really liked what I saw. I will be graduating from a culinary school this weekend and I can't wait for the externship to be over so I can start PC'ing.

Subject: Re: vacuum sealers
From: Chef Sharon
To: lemongrass
Date Posted: Wed, Oct 20, 1999 at 12:34:13 (PDT)
Email Address: ChefSharon@culinary.com

Message:
Hi Sharon. I think food holds/ freezes well in a vacuum sealer because there's no air in the packaging. It sorts of suspend the food. So the quality of the food is as good as the day you made it (except for the texture). I've also seen where they vacuum seal the food which is plated already, all the client has to do is reheat in a microwave. That way, you retain the presentation of the food. By the way, I'm seriously thinking about joining APCA. I've actually been monitoring the forum for a couple of months, and the camaraderie of this group is amazing. I've also spent a day shadowing a personal chef, and really liked what I saw. I will be graduating from a culinary school this weekend and I can't wait for the externship to be over so I can start PC'ing.
---
Congrats on your graduation! You must be proud of yourself!! The APCA is a great group of people, in addition to this forum there is also a member's only forum that is running over w/ great ideas & people & a member's only Yahoo! Chat club. I love it. I'm going to meet all my new PC friends tomorrow in DC & I can't wait!!!!!!!! Hope to see you in the members forum soon. Your friend in TX, Chef Sharon

Subject: Answers
From: Diane Honegger
To: All
Date Posted: Sun, Oct 17, 1999 at 16:01:24 (PDT)
Email Address: honegger@jps.net

Message:
Thanks to everyone who answered my questions...quite well, I might add. I'll hang out here in the forum for awhile. I have a great deal of urgent stuff on my plate now and for the near future (one being my mother's illness and in the process of dying--she's 90 and lives with us), but this sounds like something I might want to do when things clear up more.

Subject: Questions
From: Pamela Rogers
To: All
Date Posted: Sat, Oct 16, 1999 at 09:09:40 (PDT)
Email Address: progers101@aol.com

Message:
Thinking of starting up myself and have lots of little nagging questions. How are you packaging entree's for freezing? If they go in tupperware or ziplock bags, do they lose their 'eye' appeal? Anyone using those vaccum sealers? Do people readily let you come into their home without them there? I belive I'm reading a 'basic' service is 10 entrees and side dishes. I belive it's actually 5 entrees split for 2 seperate nights, correct? Any problems selling that? How many side dishes? Is everyone pricing total cost ($325 including groc.) or grocereys plus $18 an hour time? What's considered a good food cost for this service? Sorry about all the questions, but I'd like to be more informed before I purchase the training material. Thanks a bunch!

Subject: Re: Questions
From: Chef Terry
To: Pamela Rogers
Date Posted: Sat, Oct 16, 1999 at 14:31:08 (PDT)
Email Address: chefbynite@home.com

Message:
Hi Pamela!! The questions you ask are the ones we all ask as we set up, a typical chef date at the clients home is never a problem, if it was they would not bother calling. I charge a flat fee+ groceries for 5 entrees which when prepared produce 4 portions each, so the client ends up with 20 meals + applicable side dishes,and that does not mean 20 sides it means for example that Hearty beef stew might get a loaf of bread, but only if the client is eating the beef stew that day, otherwise it may not get a side. My sides are generally fairly simple, and no I do not use a vacuum sealer ( although a lot of PC's do) I have been doing this full time for about 2 months, with about 12 chef dates under my belt and have not recieved one negative comment about the eye appeal (to date). As to the packaging I put them into whatever size containers my client wants, whether it is singles, doubles or all 4 portions into one container. I hope this is helpful to you, If you have any questions call Candy or Ina at the APCA office they are great people and are more than willing to help with any info you need. Your friend in Toronto. Chef Terry PS: I joined the APCA about 10 weeks ago, they are a knowledeable, caring group who take the time to talk to you, It was the smartest move I've made

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


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