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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 --- 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!!!!!!!! --- --- 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!!!!!!!! --- --- Chef Rob Cuisine 4 You --- 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! --- --- --- --- --- --- 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! --- --- --- --- --- --- Chef Wendy Angel In Your Kitchen Personal Chef Services aoc1@bellsouth.net www.angelsoncall.com ---

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! --- --- --- --- --- --- 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