Article: Growing Demand for Personal Chefs

Filed under: Bites & Bits , Author: Caron Golden , December 13, 2012

The beginning of a new year is not just a time for reflection on the past one. It is also a time for celebration, optimism and renewed commitment. Although 2012 has truly been a mixed bag, and even though many people are glad to see it come to an end, many good things came out of this year, as well.

As proof, read this timely, inspirational article, “Local chefs are getting personal, spreading passion,” posted this week by Rachel Nania for Washington, D.C.-based wtop.com at www.wtop.com/1228/3149546/More-people-using-personal-chefs. In it, Rachel writes, “The personal chef profession is growing in demand for busy families and people with dietary restrictions, according to culinary experts. The business is not just booming in the D.C. area — it’s spreading throughout the country.”

Enter the new year not only as an agent of change, but as a consummate culinary entrepreneur. Hone your culinary skills, and don’t forget your business and marketing skills, too. You own your destiny as a personal chef, so charge all of your batteries to enter 2013 as a fully prepared businessperson with a realistic view of the marketplace and the place of the personal chef in it. Be the “cause” of your circumstances rather than the “effect” of them.

Your organization, the American Personal & Private Chef Association, has stood by you for 20 years and will continue for the next 20. From all of us at the APPCA—myself, Dennis, Rusty, Mamoon, Jackie and Brent—we wish you the best of everything in 2013, including tremendous growth for and professional and personal enlightenment through your business.

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Caron Golden

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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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