More clients than ever before seek flavorful, palate-specific meals that accommodate a variety of dietary needs. That’s why the APPCA is pleased to offer “What’s New in Nutrition: A Guide to Cooking Based on the Latest and Greatest Nutrition Recommendations” as a Saturday-afternoon breakout option during the 2013 Personal Chef Summit in Baltimore, presented by Cheryl Frazier-Trusty, MS, RD, LDN.

Cheryl Frazier-Trusty cropped

This lecture and cooking demo will focus on the latest nutrition recommendations for low-fat/low-sodium, diabetic and gluten-free diets with an emphasis on incorporating palatability and flavor into dishes in spite of dietary restrictions. Personal chefs will learn how to mix and match ingredients to obtain the best flavor and texture from whole foods—wowing clients by meeting their demand for health and satiety.

Frazier-Trusty, named 2006 Young Dietitian of the Year by the Maryland Dietetic Association, is an adjunct professor at Stratford University in Baltimore, the registered dietitian for Riverview Rehabilitation and Health Center (238 residents) in Essex, Md., and a consultant for Dietitians on Demand.

DON’T MISS the 2013 Personal Chef Summit, brought to you by the leading organization of personal chefs in the USA! For more information or to register, visit, call (800) 644-8389 or e-mail

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Caron Golden


Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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