If you’re a personal chef who is starting to get requests from clients for vegan meals, chances are you freaking out just a little. Because while there are plenty of meat- and dairy-free dishes out there in the world that would be considered vegan—salads, sautéed or roasted vegetables, pasta and tomato sauce just for starters—that’s not the stuff of a well-rounded diet. People need protein, for starters, and they want complex flavors that are so easy to come by when you add in animal-based proteins.

So, where do you start?

A brief survey of some of our members yielded some favorite websites. And I’ve also included some I’ve found.

  • You might want to start at the Academy of Culinary Nutrition, which has a list of the Top 50 Began blogs. This directs you to blogs that will teach you how to make vegan yogurt to nut-based “cheeses.” Their top pick? Angela Liddon’s Oh She Glows. Their favorite recipe? Sundried Tomato, Mushroom and Spinach Tofu Quiche.

  • Member Jennifer Zirkle of The Ginger Chef in Michigan likes Forks Over Knives. This plant-based diet website evolved from the documentary of the same name. The site offers a meal planner, cooking course, articles, and, of course, recipes—435 of them. They also have an app you can download. So, you can be inspired by Smoky, Saucy Black-Eyed Peas; Pesto Penne; Sweet Potato Mac and Cheese; or a Festive Vegetable Pot Pie.

  • Member Suzy Dannette Hegglin-Brown of The Brown Bag Nutrition & Chef Services in Northern California is a fan of the blog Vegan Richa. Richa Hingle is its author. She’s been featured on Oprah.com, Huffington Post, Glamour, VegNews.com, The Kitchn, and many others. She’s also the author of Vegan Richa’s Indian Kitchen. On the day I visited her site it featured Peanut Butter Cauliflower Bowl with Roasted Carrots. She includes Instant Pot cooking, as well. And check out her Indian Butter Tofu Paneer. It looks divine.
  • The Vegan Society is committed to making veganism easily adopted. They publish a magazine, The Vegan—and if you subscribe, you also get access to a website that addresses nutrition and health, food and drink, recipes, shopping, travel, and more.
  • Cooking for vegan kids? Check out the list on Hummasapien. They include a range of kid-friendly recipes like Zucchini Tater Tots, Vegan Carrot Dogs, Vegan Broccoli Cheeze Chickpea Burgers, and Summer Vegetable Lasagna Rolls.

  • Chickpea Magazine is a vegan food and writing quarterly. Love the idea of Cauliflower Wings? Get the recipe here!
  • Chefs like Jamie Oliver have developed vegan recipes. Oliver has well over 100, from Whole Wheat Maple Cinnamon Buns and Sweet Potato & White Bean Chili to Homemade Mustard and Spiced Plum Chutney. He also has videos that will teach you how to make vegan gravy, chocolate pots, and raw “spaghetti Bolognese.”

Because vegan eating has gone so mainstream, you’ll also find plenty of resources on conventional food websites, like Food Network, Serious Eats, Food and Wine, and even Good Housekeeping.

Finally, we have a lovely recipe for you to try from member Carol Borchardt’s blog From a Chef’s Kitchen. This Thai Red Curry Sweet Potato and Lentil Soup will surely make your clients warm and cozy in these chilly winter months. (Note that Carol offers a choice of chicken broth or vegetable broth. Use the latter, of course, to make this dish vegan.)

Thai Red Curry Sweet Potato and Lentil Soup
from Carol Borchardt
Serves 6

Ingredients

2 tablespoons canola oil
1 large onion, finely chopped
4 cloves garlic, minced
3 tablespoons red curry paste (or to taste)
6 cups chicken or vegetable broth
2 large sweet potatoes, peeled and cubed (1/2-inch cubes)
1 can (15-ounce) petite diced tomatoes, undrained
1 1/2 cups red lentils, picked over
1 can (14.5-ounce) coconut milk, light or regular
Salt and freshly ground black pepper, to taste
1/4 cup chopped cilantro plus more for garnish if desired

Instructions

Heat oil over medium-high heat in a large heavy pot such as a Dutch oven. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.

Add the coconut milk and heat through.

Season to taste with salt and black pepper. Stir in cilantro.

MAKE AHEAD: Can be made up to 2 days ahead. Cool thoroughly. Reheat on the stovetop or in the microwave for individual servings. FREEZER-FRIENDLY: Cool thoroughly and package as desired. Freeze up to 2 months.

 

Do you have vegan clients you cook for? What dishes are in your repertoire? What were your biggest challenges?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Last month the National Restaurant Association released its 2018 Annual Chef Predictions of food and beverage trends. The survey of 700 professional chefs–members of the American Culinary Federation–predicts “what’s hot,” what they expect the food and beverage trends at restaurants to be in the coming year.

According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.

At number 11 on the list of top 20 food trends is Peruvian food.

Peru is a culinary melting pot–a mix of Spanish, Italian, Cantonese, and Japanese styles and techniques that reflect the country’s unique history. Lomo Saltado–an intriguing stir fry beef tenderloin that melds Peruvian flavors with Cantonese influences–is a popular traditional Peruvian dish served with French fries or potato wedges on rice. I learned how to make it recently from a San Diego chef, Emmanuel Piquera, who grew up and learned to cook in Peru. In fact, I shared his ceviches with you last October. Loma Saltado is the dish of his I’ll be making during winter now that temperatures have dropped.

This dish features soy sauce, oyster sauce, vinegar, ginger, and garlic to form the sauce that is its base. That’s made in the blender and reserved. Using canola oil, you stir fry seasoned tenderloin pieces, then add red onion, tomatoes (have you ever stir fried tomatoes?), and a jalapeño. All this is blended with that salty, sour traditional sauce and topped with scallions and perhaps a fried egg. It’s easy to prepare and the brightness of the stir fried vegetables really set off the richness of the tenderloin.

Lomo Saltado
From Emmanuel Piquera of Pisco Rotisserie & Cevicheria in San Diego
Serves 4 to 6

Ingredients
Canola oil for frying potatoes
8 ounces of potato wedges1 ounce of canola oil
1.5 pounds beef tenderloin cut into 1/2 inch thick
Kosher salt
Black pepper
1 large red onion, cut into strips
3 Roma tomatoes, cut into strips
1 jalapeño chili, seeded and julianned
6 ounces of lomo saltado sauce*
Scallions cut into strips for garnish
Optional: fried egg

*Lomo saltado sauce:
In a blender mix 2 ounces of low sodium soy sauce, 1 teaspoon of oyster sauce, 1 ounce of white wine vinegar, 2 ounces of water, 1 teaspoon of fresh ginger, and one clove of garlic.

Directions

Fill a large pot with oil or use a fryer and bring oil to 375 degree F. Carefully add potato wedges in small batches and fry for 5 to 7 minutes until golden brown. Remove and let drain on paper towels.

Season the tenderloin pieces with kosher salt and black pepper.

In a wok with canola oil stir fry the tenderloin pieces and cook until golden over high  heat, add the red onion strips stir fry for two minutes, add the tomato strips cook for one minute, add the chilies, then add the lomo saltado sauce and mix everything together in high heat for one more minute.

Serve in a shallow plate, add the fried potato wedges and garnish with the scallions strips and fried egg if you like. For a traditional Peruvian experience, serve with white rice.

What new food trends are you embracing as you plan menus in 2018?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Part tradition, part cliché, New Year’s resolutions are inescapable. We vow to eat healthier, exercise, and in general seek self-improvement–and often lapse. But there’s something cleansing, optimistic, and inspiring about resolutions. And they help guide us to better decisions–whether personally or professionally.

In that spirit, we asked several APPCA members for their resolutions. And what we got back is indeed inspiring. We hope you’ll read these thoughtful remarks, then weigh your plans for 2018 and how you can make your life richer, happier, and more meaningful.

Anne Blankenship
Designed Cuisine

It has been a good year for me and it is SO ironic that when I finally get my business to where I want it, I’m having to slow down.  Very happy with my current client base and have room for 1 more but have a lot to consider.

My knees have gotten pretty bad and I found out this summer that I will have to have BOTH knees replaced when the time comes.  That will be April, 2019, after I receive Medicare.  Simply waiting for that to happen right now and trying to get by as best I can.  What’s so funny to me is that I can stand and prep/cook for 4-5 hours but trying to get off a curb is another story!

Therefore, one of my New Year’s resolutions is to start making plans for when I have to slow down.  I have a colleague/good friend who is interested in the personal chef business and is an outstanding cook.  We went to the same culinary school (although at different times) & have worked together in catering over the years.  So my resolution is to help her really improve her business Facebook page and Instagram account, as well as her LinkedIn profile.  I’m going to work with her on creating a Yelp business page and Google as well.  Short of creating a website for her, I am going to try and help increase traffic for her so that she can grow her business.  I refer a lot of inquiries to her that are for parties, since I only do up to 20 people.  (That was a big decision this year).

Since I am interested in teaching when I retire (March, 2020) I worked on that this year (wrote that article for A La Minute for you about that) and am keeping in touch with the community college where I plan to teach.  In addition, I signed up to help the American Culinary Federation with a project for exam questions for Certified Culinarians (I just did my due diligence this year to keep my certification).  I have done the paperwork part and will be participating in a webinar in January to help with that project.  This was a good refresher for me on the basics and is helpful for me if I am going to teach in the future.

I will have to take a break for rehab when I get the knees fixed in 2019, then hopefully back to my clients for 6  months and then retirement in March, 2020.  So helping to get my friend’s business strengthened and keeping up with continuing education are going to be on the front burner for me next year.

Javier Fuertes
The DinnerMaker

I have already started on some “resolutions”.   I have a newer, updated web site that I need to really concentrate on more for 2018 and get it to where it needs to be. Increase more traffic to it. Perhaps start a blog for it (Ohh Carol, I need some help…..  haha!)

Overall, I did get complacent in recent years with the business and, well, 2018 will be a year to get back to where I was a few years ago.

Besides that, I have my fitness side of business to work on some more. I am putting an income figure as a goal for that. A 3 month , a 6 month, and by next year.

Personal goals…. to get back to running a full marathon. I am currently committed to running the Marine Corps Marathon next October. With all the injuries I had this 2017, I can really use a good, healthy injury- free 2018.

Nancy Cordi
Mediterrania Chef Services

In 2018, I am looking forward to attending the Food and Wine festival in Aspen and New York as well as graduate from Escoffier International Culinary Academy! Hope you have a prosperous 2018!

Gloria Bakst
Chef Gloria B

My resolutions for this year are to give more speaking engagements and to do more consulting. I have been honored to speak/consult at the National Institutes of Health in May of 2018  for a rare form of cancer. It is their annual conference and will be in Maryland for the weekend. I’m coordinating with the director of the program and the chef at the conference a healthy food menu (hearty appetizers)with food stations all having cancer-friendly foods. I will also be doing individual consulting with some of the guests regarding their food concerns.  I will be doing a food demonstration  too.  There will be international guests, doctors, and patients with this form of cancer attending.  I’m very excited about doing this. It is the direction I’d like to move at this stage in my life. I am still happily cooking meals for my clients who have health issues. But as we get older standing on our feet all day is more challenging to our bodies!

April Lee
Tastefully Yours, Personal Chef Services

Resolutions: (1) To honor and guard private, sacred space/time for my Self and keep firm boundaries regarding time spent between my personal and business lives. (2) To expand the reach of the charitable side of my business, the Stone Soup Project which prepares and delivers free weekly meals to food-insecure seniors and families (by cutting back the number of regular meal service clients I have), and (3) To get to bed before 1 or 2 a.m. every night! (The last one will be the hardest to accomplish.)

Context: This year was particularly bad for my family as my 14-year old nephew died in January, having suffered more than 3 years of continuous hospitalization for a very aggressive form of childhood leukemia. My father was diagnosed in late July with terminal cancer; my mother suffered a stroke 10 days later (and is still disabled, in rehab, with no more insurance extensions after Dec. 24th); my father died in October, and here we are.

Life goes on. Life is sad, and life is sweet. Life is difficult and frustrating, and life is filled with blessings. There will always be fragrant herbs and happy flowers in my garden. There will always be good friends along with good food and wine to accompany great laughter … and tears. There will always be the hungry to feed, desperate lives that we can touch, because we can. Because we can, and isn’t that fantastic?

Happy new year to all. May 2018 bring you many opportunities to explore your passions and dreams.

Carol Borchardt
A Thought for Food and From a Chef’s Kitchen

I don’t plan to do very many things where my personal chef business is concerned. After almost 16 years, I’ve got it down pretty good. However, I’ll be continuing to work heavily on my blog. The passive income I’m receiving just because people are viewing my blog is pretty lovely.

Suzy Brown
the Brown bag; Nutrition & Chef Services

At the end of the year I will become a Certified Essential Oils Coach. With that my New Years resolution is I am starting to build the nutrition leg of my business.

The nutrition business will be called Thyme to Heal. I will be teaching classes and working with people one on one, showing them how to incorporate essential oils into their culinary creations and live a healthier life.

Shelbie Wassel
Shallots Personal Chef

For me, this coming year will be about giving back. I’ve reached a point in my business, where I’m actually happy with my client load and I’m enjoying working part time.  I would like to get more involved with helping the homeless and those who are panhandling in my community. And, on a more selfish note, I plan on lots of travel!  Starting with SE Asia this February… lots of cooking classes and fun eating in my future!

Jim Huff
Traveling Culinary Artist

My simple resolution for 2018: Stop saying I’m semi-retired….and actually ACT like I’m semi-retired!  Or should I say: Work less…play more?  I’ll pass on all the extra business that the trickle-down economics creates (tongue buried in cheek!)

Happy and successful New Year to All!

Christine Robinson and Dennis Nosco
A Fresh Endeavor Personal Chef Service

Where to start:

We are committed to organizing ourselves, honing in on more specialized menu plans and lists for Paleo, Primal, Keto, and Gluten-free menus—all areas of specialty but the lists and ideas are in mish mush lists…

Update and upgrade our website….well over due…I have already redesigned and ordered our new business cards…

Our own health and well being…after our loss in August of 2016 we were told by friends, family, and health care professionals that 2017 was for us…we got a taste of reality and had long and pointed conversations on our personal goals, as far as exercise and eating…we are currently on a cleanse for candida (revealed as a true problem for both of us—we finally landed on the right protocol,) and even in the face of holiday temptation, are doing very well and having the results we need.

Our time off…we are crazy with work and need to slow down, reorganize, learn to say “No,” and “When,” and “You have got to be kidding….”

Getting our house in order—2 years after moving we have curtains needing hanging, organizational stuff, spot painting, and all sorts of little stuff that we have put off…

So I guess the best summation is that we will be taking everything up a level or two, not in a ridiculous or unrealistic manner, but in a way that we will see results and then push forward…

The Merriest, Happiest, and Healthiest of holidays to each and every one of you…

Keith Steury
The Food Sherpa

2017 has been a solid year of business growth for me.  As is so often the case in life, it is a bit of mixed blessing.  More clients has been great for the bottom line, but it is quickly becoming apparent that I can’t continue to work at this pace for the long-term.  So, my over-arching resolution for 2018 is to figure out how to maintain/regain the balance between my professional and personal life (and amen to April’s comment about getting more sleep – lump me in on that one too)!

My big idea for 2018 is to block out time at the start of each quarter to identify concrete and achievable steps that I can take over each 3-month period to sharpen my focus as the year progresses and keep on track toward my over-arching resolution.  There is a lot of noise these days, so the more focus, the better!  Big initiatives I hope to tackle in 2018 (which are all very inter-related) include:

  • Business Expansion Plan
    • Documenting all business processes
    • Hiring a P/T Administrative Assistant
    • Updating my business plan for ongoing growth
  • Marketing Plan Review
    • Updating my website to ensure compliance with the latest industry standards
    • Refining my social media presence & usage
  • Networking/Mentoring/Professional Involvement
    • Establishing a relationship with the local Career Center, which provides technical/vocational programs for high school students in our County, including a culinary track.  I’d like to get more involved in this area, to potentially include giving presentations, demonstrations, or other related involvement with students who are interested in a career in the culinary arts.

Best of luck to everyone in 2018.  I hope business is good, life is balanced, and that you are all able to take some time to slow down and enjoy the holidays!

Heike Ashcroft
Just for You Personal Chef

Here is a quick response from Germany:

– I will be working on growing my regular client base
– I will be working on branching out into other directions to grow my business
– I will be working on my website and social media platforms
– and last but not least, I will be continuing to develop my culinary skills – obviously one of the most important aspects of my career.

Are you a dedicated culinarian seeking a career change? How’s this for a resolution: become a personal chef!

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Are you a movie buff? I am. But one of the downsides is that no matter the topic, there always seems to be a scene from a movie that provides just the illustrative image you don’t want to have. For caviar, there are two and both involve Tom Hanks. The first is the holiday party scene in Big, when Tom the boy/man digs into some caviar not knowing what it is and when he finds out, he pushes it out of his mouth in the way only a grossed out kid can. The other is in the romcom You’ve Got Mail when he and Meg Ryan’s character–also at a party–get into an argument after she discovers he’s the Fox of Fox Books trying to take her down and he starts scooping up all the pricey caviar garnish to eat just to irritate her.

Tom Hanks aside, caviar usually gets much more lofty treatment. In fact, it’s one of those foods that is considered elite and unreachable for the masses. And, sure, the good stuff… the really luxurious good stuff is. I can’t get enough of it when given the chance, but my budget prevents me from wildly indulging. And I’m sure that if you’re catering New Year’s parties or brunches you’re dealing with the same issue. But  I’ve come across a wide variety of caviars that are very tasty and pretty budget friendly. And I’m not talking about the questionable über salty jars of fish roe you’ll find on shelves at places like CostPlus. A visit to Whole Foods or specialty stores or shopping online should offer a variety of options that you can put on the menu without breaking the bank. And, honestly, is there any food more celebratory or that says Happy New Year more than caviar, especially when accompanied by a flute of champagne?

Here are some options:

California Caviar sells a lovely white sturgeon caviar called the Royal. It’s a sustainably farm-raised product from Northern California. The white sturgeon has a taste similar to Osetra. The roe is medium sized, dark, and with a sweet buttery texture. I can’t stop eating it with a spoon, but it’s delicious on a blini with crème fraîche and a little smoked salmon or tossed with butter in fettuccine. Buy some for a client cocktail party for guests to enjoy with sparkling wine or buy a package to give as a client gift.

Salmon roe, which you might recognize from Japanese menus as ikura, is easily found at Japanese markets. I can’t get enough of this roe. These big, juicy beads create a wonderful salty, tangy explosion when you bite into them. I’ve enjoyed these on scrambled eggs, on blini, on a bagel with cream cheese (best brunch dish ever), and as a topping on stuffed mushrooms. Those stuffed mushrooms also incorporated capelin roe, sometimes known as smelt roe–or masago on sushi menus–and  tobiko, or flying fish roe, which glistens like black diamonds in light. I blend the masago with sour cream and crème fraîche and chopped mushroom stems, which I used to stuff the mushrooms. Then I top the mixture with the salmon roe and a dab of tobikko.

You can also use the capelin roe to make taramosalata, a terrific Greek dip. Or use it for sushi or as a garnish. Both the capelin roe and tobiko are quite sweet and flavored with soy sauce.


Whole Foods carries several varieties of the Caviar Russe brand. Yes, you can get a pricey ounce of imported Caspian Osetra Russian sturgeon, but if that isn’t feasible, try the whitefish caviar from the Great Lakes region, salmon caviar or ikura, tobiko, or–what I took home and enjoyed–hardwood smoked caviar. Get your splurge back on with imported Siberian Russian sturgeon. You can buy online also.

And, if you have a vegetarian client, you can create dishes with Seaweed Caviar, sold by Fine Caviar.

Need blinis? You can also pick up a package of Caviar Russe’s cocktail blinis. They are easy to heat up quickly and, while not quite as good as homemade, they are just fine and make life a whole lot easier for a busy holiday party caterer.

Or, chefs, you can make your own. This recipe for buckwheat blinis comes from San Diego chef Ryan Studebaker.

Buckwheat Blinis
From Ryan Studebaker
Yield: About 12 blinis

Ingredients

2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 egg, separated
1/4 cup butter, melted but not hot

Directions

Whisk together dry ingredients. Add milk and egg yolk and whisk until smooth. Whisk egg whites to soft peaks and folk into the batter along with 2 tablespoons of the butter.

Brush a nonstick pan with butter and heat over medium heat until hot. Drop five to seven level tablespoons of the batter at a time onto the pan and cook until bubbles form (about 45 to 60 seconds). Flip the pancakes and cook an additional 45 to 60 seconds.

Serve immediately if you can. Otherwise, hold them at room temperate and reheat in the oven briefly later if needed.

Enjoy–and everyone at APPCA wishes you a happy, healthy, and fulfilling 2018! Happy New Year!

Is caviar on the menu for your New Year’s catering or personal celebration? How do you like to enjoy it?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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We all like to know what’s trending, whether it’s fashion or film, streaming media or music. And, of course, food.

Google recently released its 2017 list of most searched items in a variety of categories–from people and global news to actors, elections, and songs/lyrics. It’s really fascinating. In fact, the number one search among all categories was Hurricane Irma. The top “how to”? How to make slime. Go figure.

One of the categories is recipes. Here you’ll have not only the top 10 recipes searched but also their links. Since we figure you like to be on trend, here’s a look at what people globally wanted to learn how to make:

1) Chicken breast recipe
2) Ground beef recipe
3) Poğaça tarifi (Turkish bread recipe)
4) French toast recipe
5) Kek tarifi (cake recipe)
6) Pork chop recipe
7) Spaghetti squash recipe
8) Coleslaw recipe
9) Pesto recipe
10) 餃子 レシピ (Dumpling recipe)

Let’s look at a couple of the recipes to get some insight into what was going on. For the chicken breast recipe, the greatest interest came from Canadians. That was followed by the United Arab Emirates and Singapore. The U.S. only came in at the fourth position, followed by New Zealand. Related to searching for your basic chicken breast recipe was searching for air fryer chicken breast recipes, followed by–of course–recipes for instant pot chicken breast recipes, then (surprisingly) airline chicken breast recipes, and finally in the top five, sous vide chicken breast recipes (four and five were the same, just worded slightly differently).

Canadians must be great recipe searchers because they were the top searchers for ground beef recipes, followed by the U.S. For Turkish bread, don’t get cocky–it wasn’t Turks; it was us! Jamaicans were the most interested in French toast. Filipinos were all over pork chops. Canadians, again, were most interested in spaghetti squash. Americans (!) were most curious about coleslaw recipes, but get this, Malta has the most interest in pesto recipes. American’s didn’t even make the top five. There wasn’t any info given for the cake or dumpling recipe searches.

Now what can you do with this knowledge? Well, it’s something to keep in mind as you’re menu planning, of course. Chicken breasts and ground beef are food items that are versatile and relatively inexpensive. Spaghetti squash is obviously a great substitute for pasta. Coleslaw is fast and easy to make and pretty inexpensive, too.

And pork chops… oh, pork chops. Pork chops are the only food that’s on Google’s list of most searched-for recipes in the world and list of most-searched for recipes in the U.S. Pork chops also made the list in 2016.

Pork Porterhouse Pork Chop with Garlic Sage Compound Butter

With that in mind, here’s my favorite way of making pork chops. This is a one-pound Pork Porterhouse Pork Chop with Garlic Sage Compound Butter that serves two. I buy these from a butcher because supermarkets generally wouldn’t carry these thickly marbled chops. The process is extremely easy. All I do is grill it on my stove top.

It begins with a 24-hour brining. I used a simple brine inspired by Chef Anne Burrell that includes kosher salt, fresh sage leaves, crushed garlic, sugar, and a bay leaf mixed in a quart of water. Stir it up, add the chop, cover, and refrigerate.

At some point between brining and cooking you can make a simple compound butter to add even more richness to the dish. Because my brine includes sage leaves from my garden, I stick with the flavor profile and make a compound butter with minced sage leaves, diced red onion, garlic, and sea salt. All you need to do is leave a stick of butter out until it’s room temperature, slice off about a tablespoon and melt that in a small saucepan.

Add the sage, red onion, garlic, and sea salt, and sauté gently until it’s just cooked through, about five minutes. Remove from the heat and place the mixture in a small bowl. Let cool for 15 to 20 minutes. Then slice the rest of the butter, add the slices to the bowl, and thoroughly mix all the ingredients with a fork. Pull out a piece of wax paper or plastic wrap and place the butter mixture on it. Shape into a small log about an inch thick. Then fold the paper or wrap over the log and roll it a bit until it’s evenly shaped. Then fold up the rest around the log and refrigerate it at least an hour so that it’s firm (you can also make it a couple of days before). Remove it from the refrigerator before you begin cooking the chop.

When you plan to cook the chop, remove it from the brine and pat it down to remove the excess moisture. I also trim off much of the fat cap. Slather the chop in olive oil and, as Burrell suggests, sprinkle the meat with crushed red pepper flakes. Heat a cast iron skillet and when it’s good and hot, place the chop in the skillet and cover with a splatter guard.

Cook for four to five minutes on each side until the internal temperature is about 145° and then hold the chop vertically with a pair of tongs to grill the edge of fat. That’ll take about a minute. Remove from the skillet and let it rest. You should have a chop cooked medium rare.

Cut the meat off the bone and slice it. (Save the bone to gnaw on secretly later.) Place the slices on the cooked mustard and top with a couple of slices of the compound butter.

Are any of these among your top recipe searches? What is your favorite item on this list?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

 

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Every December Candy and I put together posts designed to help you address the big looming change in the calendar and get a fresh start on the new year. Some people want to build their business, some want to expand services. Others want to identify new ways to help their clients—perhaps bringing health or nutrition expertise to a specific range of people or simply deciding they want to be more efficient and rent commercial kitchen space for prep. And some chefs are looking to find more life/work balance for themselves.

Whatever your new ideas are for 2018, we want to help. We can start with the basics, getting you more focused with business plans that will help guide you through the year as well as a checklist for prepping for what’s coming. We can help you figure out marketing, if that’s an issue. We can provide you with inspiration from fellow members if you’re interested in specializing in a specific type of client or healthcare issue.

You get the idea. Since we’ve written about all these over the years I thought I’d put together a round up of these posts for you that are just as fresh and relevant now as when they were first written.

General Review:

End of Year Checklist: Start here for the basics—from reviewing and updating your business plan to reviewing your equipment and organizing records for taxes.

Making Changes in 2017? Tell Your Clients Now!: Candy addresses how to talk to clients about issues like price increases or other changes in service.

Time for Your Year-End Business Review: Candy’s advice for reviewing the past year and making plans for what you want to create in the new year—from how to enjoy your business more, evaluating your income streams, and marketing.

Is a Commercial Kitchen Right for You?: Most personal chefs travel to clients’ homes to prep meals, but some chefs are opting to rent commercial kitchen space. Here’s why and how.

Marketing:

Five Venues for Marketing Your Personal Chef Business: If you’re looking for marketing inspiration, check out these tips.

Can Public Speaking Help Your Business?: Members offer tips for getting started in public speaking

Are You YouTube Ready?: Here’s why you should start doing video to market your business—and how to do it, from fellow chefs.

Five Essential Marketing Tools for Personal Chefs: We get down to the basics, from photography and business cards to a Facebook page, good website, and chef’s coat.

Marketing Your Business Through Williams-Sonoma Chef Demos: Member Anne Blankenship explains how she got into doing demos at the retailer and how it works.

Specializing:

Serving Clients with Dementia: Christine Robinson and Dennis Nosko of A Fresh Endeavor Personal Chef Service talk about how they work with dementia clients and their family.

Cooking for Patients with Cancer: Member Gloria Bakst explains how she helps clients with cancer.

Cooking for Special Diets: Tom Herndon of Hipp Kitchen gives insights on cooking for clients with special needs.

How to Create a Vegan Menu for Clients: Here we learn from Jim Lowellbach of Custom Provisions about how he developed a vegan menu for clients.

Cooking for Seniors: Do seniors need personal chefs? Yes, and here’s why and how to best serve them.

Taking on Special Diets: A Personal Chef Challenge: Food sensitivities?: Yes, you can handle this. Learn how.

These are just some of the many posts we’ve written over the years to help you go further in your business and meet your life and professional goals. We have search capability so if you’re looking for more information, put it in the search engine and see what else comes up.

And if you have any questions or concerns about running your personal chef business, give Candy a call or shoot her an email. She loves to hear from you!

What have you got planned for 2018? Anything we can help you with?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

 

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One  of the things we have tried to reinforce for personal chefs as a way to increase business is raising your profile in your community. Now this can happen in a variety of ways–public speaking, chef demos, and teaching cooking classes, for example. But it can also take the form of media participation. If you’re doing something unusual, like helping an organization raise money you could send out a press release to local newspaper editors. You could also send out releases based on your professional expertise, such as a personal chef’s tips for how to manage holiday cooking. These could lead to stories written about you or inclusion in a larger piece. Just being out in the community could lead to media attention you weren’t even anticipating. Or you could strive to get a regular column in a local publication or website or contribute to a blog (like this one).

Three of our members have gotten some media love recently, and we thought we’d share each with you as inspiration for what you can do in your community–and to give them some blog love!

Heike Ashcroft

Heike Ashcroft runs Just for You Personal Chef from Boston’s South Shore. She was featured in Wicked Local Hanover in November. The story highlighted her personal training license and background in nutrition, how she runs her business, and even interviewed one of her clients, Catherine Hummel and her husband Andrew Danieli of Marshfield, who have been utilizing Ashcroft as their personal chef for a year and a half.

“’Heike is unbelievable in her caring, her creativity and professionalism…we have gained our life back,’ said Hummel.

“Hummel said the couple is saving about 15-16 hours a week by not having to cook themselves, and creating more quality time with each other.

“’It is absolutely the best decision we have ever made,’ said Hummel. ‘It saved our health, our energy… even saved our relationship.’”

Heike isn’t really sure how the local newspaper’s interest in her and her business came about. All the reporter could do was tell her she got the request to write the piece from her editor. But, Heike’s best guess is something you should keep in mind as you decide how to market your business:

“I catered for a local fundraising event in a town nearby; the fundraiser was advertised in the town’s paper and it mentioned me as the caterer,” Heike recounted. “A friend of mine actually sent me a photo of the ad and, funnily enough, two days later I received a request for the interview.”

Note to self: Accept fundraising catering gig. You never know what will come of it later in the form of publicity and business.

April Lee

April Lee is a long-time personal chef in Baltimore. She was included in a recent round up of food-related activities in The Baltimore Sun. The piece highlighted her business, Tastefully Yours Professional Chef Services by Chef April Lee, and focused on her in-home cooking classes.

“’When I teach people in their homes, they’re the ones who do the hands-on work, using whatever equipment they have,’” she says. “’During the lesson, I will make recommendations on how they can best use what they already own.’”

Like Heike, April still doesn’t know how the story came to be. “This is a local lifestyle magazine and they were doing an article about interesting things families could do together. I don’t know whether someone referred my name to them or whether they just googled me,” she said.

Carol Borchardt

Carol Borchardt of A Thought for Food in Memphis, however, knows exactly how she got her gig with Community Table by Parade Magazine. Carol, who had written a regular column for her local newspaper until earlier this year when the paper had to make cuts, has also branched out with a successful blog, From a Chef’s Kitchen. She has a huge social media presence that helps feed traffic to the site.

“Community Table by Parade Magazine invites people to apply to become paid contributors,” she explained. “That’s all I did!  They do like for people to have an active social media following such as 10,000 FB “likes.”  I’m only at about 7,800, however, they liked what they saw on my blog and saw my potential for growth so accepted me.”

Carol has been writing for Parade since last March. Recently, she wrote a round-up of Breakfast Casseroles from food bloggers, noting, “I can pretty much do anything food related.”

So, what’s the secret to getting this kind of attention?

April gives a lot of credit to having a robust and well maintained website. “I will say that it’s important to keep your website current and do what it takes so that your name/site comes up as one of the first few for your particular county/area … all that SEO stuff.”

Carol would advise anyone who is looking for media attention to get active in their local food community–going to events, helping out at events. She said that’s where the local news media is going to be and it’s prime time to get noticed.

“The way I got the newspaper gig was to become more visible and I met a local food columnist who in turn worked with the newspaper to get me the gig,” she said.

And, when one gig goes away–like that local column did for Carol–consider it an opportunity to take up something else. For Carol the time she spent on the column instead went into developing her blog, which, in turn, led to the Parade gig.

Heike is making the most out of the local story on her. She’s put a link to the article on her Chef Heike Facebook page and her website. And, guess what–following the article’s publication, she received business inquiries and is in the process of following them up.

“I am thinking of re-publishing the link on FB at the beginning of the new year as people will get back into their daily routine after the holidays and may have renewed interest,” she added. “I am also hoping to have the budget next year to re-design my website for it be to more interactive so that I can easily post recipes; links to news articles; or write short blog entrees. I am learning step by step to market my business on social media, and for now try to balance my time between cooking and posting and keeping a presence on FB and Instagram.”

She’s working it! And it may lead to future articles–or writing for publications herself, like Carol.

The big takeaway? Be out there, talk up your business and your achievements, and take advantage of opportunities–or create them yourself.

Have you been featured in your local publication? How did it happen and what did you then do with it?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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We’re just days away from December and if you haven’t already, you should be identifying your goals for 2018. What will you want to have accomplished by this time next year? What new skills do you want to have? How about your income and savings? How will you reach those goals?

We have some ideas that you can use literally or that may spark some thoughts that more directly appeal to you and meeting your goals.

  • Update your business plan. First things first–you need to know what you are aspiring to? Whether you wrote a business plan last year or five years ago, things change and you need to update your plan annually. Maybe this is the year you want to branch out from strictly being a personal chef to also teaching cooking classes or catering–or writing. Whatever it is, put it in writing so you’ll more readily commit to it.
  • Rev up your personal chef skills. We wrote about this earlier in the year and have five suggestions–ranging from cooking skills and social media to local networking and specialization.

  • Be a better marketer. Potential clients need to be able to find you. If you’ve been getting by on word of mouth, congratulations! But most of us have to have a plan. That can include engaging in social media, doing food demos, speaking at local business organizations, creating a dynamite website, volunteering with business groups, and putting out press releases. Start a food blog–get inspiration here! Launch your own YouTube channel. Here’s how some members have done it.

  • Improve your food photography skills. Food and photography go hand in hand. We are amazed at how few personal chefs put any effort into learning basic photography skills to show off their work. Look at the photos you post on Facebook and Instagram. Do they make you want to devour the dish or are they so dark and monochromatic that they are, well, too sad for words. Get some tips here.
  • Network!: Networking, like marketing, means getting yourself out there. Find an organization doing something you’re passionate about and join it. Don’t just be on Facebook; join a group and participate. Even better, form your own group–perhaps you specialize in cooking for a specific type of medical conditions. Others who focus on that condition would be interested as well–dietitians, counselors, physical trainers, etc. These are all potentially great contacts to have. And when you’re out in the world, face to face with community members, always carry your business card. Always! (even at the dog park or at the market)
  • Refresh your website: Does your website really show you off to the world? Is it easy to navigate? Are the photos enticing? Can the public even learn who you are? It’s always good to take a critical eye to your window to your business. In fact, even better, ask someone who will be straight with you to do that and give you feedback. Here are some things to keep in mind. Then make this the year you make yourself irresistible through your site.
  • Open yourself up to new possibilities: If you’re feeling stuck in December 2017, you need to have a sit down with yourself and consider what will make you happy. Maybe you want to teach or write. Maybe you want to focus on a specific type of client–those into fitness or a particular diet or medical condition. Maybe you want to partner with someone and spread the responsibilities. Maybe you’re starting to consider retirement options. This is the perfect time of year to work through changes you want to make and then take steps to accomplish them (back to the business plan above). You know what else you can do? Call Candy and talk through your dreams with her to get her advice.
  • Stage with a pro: If you’ve ever been a restaurant chef, you know about staging with chefs at other restaurants to learn new skills and open your eyes to new ways of doing things. So, let’s say you’ve been thinking about teaching cooking classes but haven’t the faintest idea of how to do it. Ask another chef who teaches if you could stage with her. Same with doing cooking demos, catering, or food videos. Don’t let not knowing how to do something you think you want to do keep you from learning how to do it. P.S. You may also discover it’s not your thing, but at least you checked it out and can move on.

One of the reasons Candy launched the personal chef profession was to create a way for people who love to cook for others to tailor their work life in a way that makes sense for them. If you’ve chosen this profession then the best way to ensure you’re still in it for all the right reasons is to take the time to reflect and plan–and expand or tweak your vision. Then take the steps to turn that vision into your reality. This is the time to evaluate where you are and where you want to be, and then stay the course or make the corrections that will get you to your goal.

What are your goals for 2018? Have you figured out how to make them a reality?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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My grandparents carving the turkey–long before I was around!

It’s just days away from Thanksgiving and after Friday we’re all going to be anticipating the holidays–first Chanukah, which begins on the evening of December 12 this year, then, of course, Christmas and New Years.

Now as personal chefs, I have no doubt you could throw a dinner party with your eyes closed and hands tied behind your back. At least figuratively. But my expectation is you know what you’re doing. If not, however, (since throwing parties is different from cooking and then packaging meals) or if your clients are planning holiday dinner parties, I thought I’d share with you the expertise of someone who spent much of her adult life entertaining: my mom, Evie.

For as long as I can remember, she’s pretty much been the queen of dinner parties. My dad was in the museum “business” so curators, donors, artists and other colleagues were always coming over. Plus, my parents always loved to have friends and family at the house for meals. My mom is an astoundingly good cook, someone whose gift I continue to aspire to. Until recently, I regularly served as her sous chef, server and dish washer. I was told, “watch and learn.” At age 82, she doesn’t do any real entertaining any more but when she did, for weeks ahead of time she would be chopping, cooking and freezing. The day before a party, the table was set. The day of, only the last-minute cooking and reheating were involved. By the time the guests arrived, she was usually (fairly) rested, ready and able to enjoy the meal along with everyone else.

So, what’s her secret? Several years ago I sat down with her for lunch at a little Vietnamese restaurant  and asked her straight out what she thinks are the keys to a successful dinner party. Watch and learn–and share with clients to make their entertaining less stressful and more enjoyable:

  • Plan your your meal around one special dish and keep the rest simple so you can have a focal point. Most people think that’s the big protein — a leg of lamb, roasted chicken — but it can also be a very special, exotic side dish.
  • Don’t feel that you have to make every dish. Make some yourself and buy some that are prepared — like side dishes, desserts or appetizers. “Back when I was really entertaining a lot, there wasn’t much available so we had to do almost everything ourselves, but today you can go to Trader Joes, Whole Foods, or specialty or ethnic markets and get some very good prepared foods,” she says. Or, ahem, they can ask you to do the cooking–or some of it.
  • When planning the dishes, try to make them stand out in color, texture and, of course, flavor. (I took this to heart. For a recent dinner I planned to serve roasted chicken and rice with dill and fava beans but I was stumped over the vegetable. Mom shook her head at the idea of asparagus or baby artichokes. “Color!,” she decreed. So, I headed over to a local produce wholesaler called Specialty Produce to pick up multi-colored organic mini carrots and red-and-green micro beet greens. The carrots were trimmed and steamed, then tossed in melted butter and honey, lemon juice, minced greens from a stalk of green garlic, and salt and pepper — and placed on a bed of the beet greens.)

  • Make what you can ahead of time and freeze it. That could be soup stock or homemade ice cream or even a pot roast.
  • Along the same lines, do your prep work in advance — chop herbs, marinate proteins, make your salad dressing. Then, the day of the dinner, much of what you have to do is just heating up and putting everything together.
  • Feel free to use short cuts. Make a pie using a prepared pie crust (I like the ones Trader Joe’s sells) or a tart with puff pastry dough. (I cheated twice here. I used puff pastry squares I found at a Hispanic market and I had a container in the freezer of lemon curd that I had made. All I needed to do was pre-bake the puff pastry squares, fill them with the lemon curd, slice the strawberries and melt a little dandelion preserves for the glaze. Easy.)

  • The day before the dinner party, write a detailed time chart of what needs to be done, step by step, so you know when to pre-heat the oven, when to take out meat from the refrigerator to come to room temperature, when to start heating soup, when to start the grill — whatever. Add time for getting yourself (and your family) ready, feeding the dog, vacuuming. Basically, you want everything in your day to be accounted for so that you don’t have a last-minute crisis and to make sure that your dishes are ready to serve at the right time. And — very important so that you won’t be exhausted by the time your guests arrive — with a detailed time chart you can pace yourself throughout the day with little tasks.
  • On the morning of the dinner party, set out your serving dishes and utensils, write their function on a post-it note, then tag it. That way, you don’t have to think about what goes where when your company arrives and you’re distracted.
  • Set the table the day before or early that morning. Pull out wine and water glasses and whatever you’ll need for aperitifs, clean them, and set up that space.
  • Clean up and put things away as you go along so you’re not facing piles of dirty dishes, utensils, and pots and pans after your guests have left.

And, most important, don’t worry so much about impressing your guests with your cooking and focus more on making them comfortable and happy. The more relaxed you are, the more fun everyone will have.

Evie making our traditional family chestnut stuffing many years ago at my brother’s house.

She’s right. She always is. I’m so grateful for all she’s taught me and am looking forward to her help on Wednesday prepping for Thanksgiving now that it’s my turn to host it.

What did your mom teach you about entertaining and what are you teaching your kids–and clients?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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It’s that time of year again! The food and demographics experts are weighing in on food trends we can expect in the coming year. Whole Foods is the first out of the gate. Why should you care?  As a personal chef creating menus for clients–both for family meals and catering events–you want to be on top of current and upcoming trends so you can start experimenting with ingredients and speaking to the interests of current and new clients. You want to be relevant. As for this particular list, Whole Foods is the shopping destination for so many of you–and your customers. If they have the pulse of the consumer, you want to know what that pulse is. We’ll mostly leave out their product marketing that follows each trend.

So, here we go with their Top 10:

1. Floral Flavors

Foragers and culinary stars have embraced edible petals for years, but floral inspiration is finally in full bloom. From adding whole flowers and petals into dishes to infusing botanical flavors into drinks and snacks, this top trend makes for a subtly sweet taste and fresh aromatics. Look for flowers used like herbs in things like lavender lattés and rose-flavored everything. Bright pink hibiscus teas are a hot (and iced) part of the trend, while elderflower is the new MVP (most valuable petal) of cocktails and bubbly drinks.

Try the Trend: Jacobs Farm Organic Edible Flowers.

2. Super Powders

Powders are serious power players. Because they’re so easy to incorporate, they’ve found their way into lattés, smoothies, nutrition bars, soups and baked goods. For an energy boost or an alternative to coffee, powders like matchamaca root and cacao are showing up in mugs everywhere. Ground turmeric powder is still on the rise, the ever-popular spice used in Ayurvedic medicine. Smoothie fans are raising a glass to powders like spirulina, kale, herbs and roots for an oh-so-green vibrancy that needs no Instagram filter. Even protein powders have evolved beyond bodybuilders to pack in new nutrients like skin- and hair-enhancing collagen.

3. Functional Mushrooms

Shoppers are buzzing about functional mushrooms, which are traditionally used to support wellness as an ingredient in dietary supplements. Now, varieties like reishi, chaga, cordyceps and lion’s mane star in products across categories. Bottled drinks, coffees, smoothies and teas are leading the way. The rich flavors also lend themselves to mushroom broths, while the earthy, creamy notes pair well with cocoa, chocolate or coffee flavors. Body care is hot on this mushroom trend too, so look for a new crop of soaps, hair care and more.

4. Feast from the Middle East

Middle Eastern culinary influences have made their way west for years, and 2018 will bring these tasty traditions into the mainstream. Things like hummus, pita and falafel were tasty entry points, but now consumers are ready to explore the deep traditions, regional nuances and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian and Lebanese influences rising to the top. Spices like harissa, cardamom and za’atar are hitting more menus, as well as dishes like shakshuka, grilled halloumi and lamb. Other trending Middle Eastern ingredients include pomegranate, eggplant, cucumber, parsley, mint, tahini, tomato jam and dried fruits.

Try the Trend: eggplant; bulk pistachios and dried fruit

5. Transparency 2.0

More is more when it comes to product labeling. Consumers want to know the real story behind their food, and how that item made its way from the source to the store. GMO transparency is top-of-mind, but shoppers seek out other details, too, such as Fair Trade certification, responsible production and animal welfare standards. At Whole Foods Market, this plays out in several ways, starting with these three happening in 2018: 1) In January 2018, all canned tuna in our stores will come from sustainable one-by-one catch methods; 2) In September 2018, labels will provide GMO transparency on all food items in stores; and 3) Dishes from Whole Foods Market food bars and venues are now labeled with calorie information. The FDA’s deadline for nutrition labeling is among the first regulatory steps for greater transparency, but expect consumers and brands to continue leading the way into a new era of product intel.

Try the Trend: Pole & Line canned albacore tuna traceable to the exact captain and vessel that caught the fish; 5-Step® Animal Welfare Rated fresh meat and poultry; sustainability certification or ratings on every type of wild-caught seafood in Whole Foods Market’s seafood department; Non-GMO Project Verified products; Fair Food certified tomatoes and strawberries.

6. High-Tech Goes Plant-Forward

Plant-based diets and dishes continue to dominate the food world, and now the tech industry has a seat at the table, too. By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating mind-bending alternatives like “bleeding” vegan burgers or sushi-grade “not-tuna” made from tomatoes. These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts and pecans. Dairy-free indulgences like vegan frosting, brownies, ice cream, brioche and crème brûlée are getting so delicious, non-vegans won’t know the difference – or they might choose them anyway!

Try the Trend: Beyond Meat Burger; Ocean Hugger Foods Ahimi vegan tuna (available in NYC and LA Whole Foods Market stores); Ripple milks made from peas; Sophie’s Kitchen Vegan ToonaMALK cold-pressed nut milks

7. Puffed & Popped Snacks

Crunchy snacks are perennial favorites, but new technology is revolutionizing all things puffed, popped, dried and crisped. New extrusion methods (ways of processing and combining ingredients), have paved the way for popped cassava chips, puffed pasta bow ties, seaweed fava chips and puffed rice clusters. Good-old-fashioned chips also get an upgrade as part of the trend, with better-for-you bites like jicama, parsnip or Brussels sprout crisps.

8. Tacos Come Out of Their Shell

There’s no slowing down the craze for all things Latin American, but the taco trend has a life of its own. This street-food star is no longer limited to a tortilla, or to savory recipes: Tacos are showing up for breakfast, and trendy restaurants across the country have dessert variations. Most of all, tacos are shedding their shell for new kinds of wrappers and fillings too – think seaweed wrappers with poke filling. Classic tacos aren’t going anywhere, but greater attention to ingredients is upping their game. One end of the spectrum is hyper-authentic cooking with things like heirloom corn tortillas or classic barbacoa. And thanks to brands like Siete, there are grain-free options for paleo fans too. Taco ‘bout options!

9. Root-to-Stem

Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking, which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten. Recipes like pickled watermelon rinds, beet-green pesto or broccoli-stem slaw have introduced consumers to new flavors and textures from old favorites.

Try the Trend: Produce butcher at Whole Foods Market Bryant Park; root-to-stem salad bar items, featuring Brussels sprouts, broccoli, and celery seasonal varieties

10. Say Cheers to the Other Bubbly

LaCroix may have paved the way, but now there’s an entire booming category of sparkling beverages vying for consumer attention. Just don’t call them “soda.” These drinks are a far cry from their sugary predecessors. Flavored sparkling waters like plant-derived options from Sap! (made with maple and birch) and sparkling cold brew from Stumptown will are shaking up a fizzy fix. Shoppers are also toasting mocktail must-haves like Topo Chico and Whole Foods MarketTMLime Mint Elderflower Italian Sparkling Mineral Water. Cheers to the other kind of bubbly!

Try the Trend: Waterloo Sparkling WaterSap! maple and birch sparkling waters and seltzers; Stumptown Sparkling Cold Brew (in Original, Honey Lemon and Ginger Citrus); Alta Palla Sparkling Waters; Whole Foods MarketTM Italian Sparkling Mineral Waters (in Citrus Blend, Lemon, Strawberry, Lime, Lemon Raspberry, Grapefruit and Lime Mint Elderflower flavors), 365 Everyday Value® Canned Sparkling Water (Pure, Lime, Lemon, Orange and Grapefruit flavors).

This year’s predictions came from Whole Foods Market’s experts and industry leaders who source items and lead trends across the retailer’s cheese, grocery, meat, seafood, prepared foods, produce and personal care departments, and spot trends for the retailer’s more than 470 stores. Shoppers can try the trends in their local Whole Foods Market stores or on Amazon.com.

What food trends are you noticing or are you clients sharing with you? Any of these something you’ll try?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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