The UCSD Multiple Sclerosis Expo was held in San Diego on Sunday, October 8 on the Medical School Campus of University of California San Diego (UCSD).

The Expo was designed and offered in support of individuals living with Multiple Sclerosis, caregivers, physicians, and all interested parties. A program developed and offered by Dr. Revere Kinkel, Clinical Director and Director of the Multiple Sclerosis Program, offered speakers on “An Integrated Medicine Approach to Living with Multiple Sclerosis” as well as a Keynote Speaker topic, “Medical Cannabis for Chronic Neurological Diseases.” Exhibitors offered information and demonstrations of programs and equipment in support of MS patients needs.

A menu of anti-inflammatory, plant-based and MS program-specific foods was offered by Candy Wallace, APPCA’s founder and executive director, a duo of talented and well-known San Diego chefs, Mary Platis and Chef Mia Saling, as well as a team of talented volunteers. The chefs offered culinary coaching for MS patients and caregivers as well as demos, information sources and healthy plant-based anti-inflammatory recipes. The demos included how to peel fresh turmeric and fresh ginger with a teaspoon, how to break down a watermelon into triangles, and an olive oil tasting.

“It was a beautiful, supportive, enlivening day spent answering questions, assisting in designing menu plans for patients, coaching, answering questions and just enjoying being helpful,” Candy said. She was there with plenty of food samples to show patients and caregivers support of their eating fresh food rather than prepared HMR’s or worse yet, frozen gunk from the cases in the grocery store, and provided info and examples of how food prepared from a fresh local source can have a terrific impact on their wellbeing.

Some of the dishes offered were Watermelon Radish Tacos, Brussels Sprout Apple Raisin Slaw with Honey Mustard Dressing, Creamy Potato Leak Soup, Mediterranean Multi Bean Salad, Roasted Spiced Nuts and Lemon/Rosemary Olive Oil Cake.

Candy, Mary, and Mia not only served food, but were available to answer attendee questions about how to shop and cook for themselves in support of their–or their loved one’s–specific medical challenge.

Here are a couple of recipes from the dishes they served. Candy explained that the vinaigrette recipe accompanied a demonstration on how to use a microplane to zest citrus and how zested citrus and chopped fresh herbs can enhance dressings and sauces.

Basic Vinaigrette
Yield: 1 cup

Ingredients
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon ground pepper
Pinch of sugar
3/4 cup extra virgin olive oil

Directions

  1. In a small bowl, whisk together the vinegar, mustard, slat, pepper, and pinch of sugar.
  2. Slowly add the oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

Variations

To make different types of vinaigrette:
Garlic: Add 1 teaspoon minced garlic or 1/2 clove, crushed
Balsamic: Substitute balsamic vinegar for the wine vinegar
Lemon Parmesan: Use fresh lemon juice instead of vinegar and add 1/4 cup finely grated Parmesan
Scallion: Add 3 chopped whole scallions (about 1/4 cup)
Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon
Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort

Roasted Spiced Nuts
Adapted from Union Square Spiced Nuts

Ingredients
2 ½ cups of assorted unsalted nuts, such as peanuts, cashews, hazelnuts, pecans, walnuts, almonds, Brazil nuts, etc.
1 tablespoons coarsely chopped fresh Rosemary leaves
2 teaspoons cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons flaked sea salt, such as Maldon
½ cup dried tart cherries
2 tablespoons olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. Toss assorted nuts in a large brown to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10-12 minutes.
  3. In a large bowl, combine the chopped rosemary, cayenne, brown sugar, salt, dried cherries, and olive oil.
  4. Toss hot roasted nuts in the spiced olive oil mixture to coat nuts evenly, and serve warm.

Do you have an area of specialization when it comes to cooking for clients with health issues? How do you help spread useful culinary information?

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!

 P.S. Don’t forget, if you’re an APPCA member you can take advantage of our great 50 percent discount sale of selected Fagor appliances. We wrote about it here. The deadline is October 24! Hurry!
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APPCA’s MidAtlantic Regional Chapter, or MARC, held their annual fall meeting September 24 at the Olney, Maryland, home of Iva Barrerra-Oro. The nine attendees had a packed day, starting with a light breakfast and meet and greet, followed by basic old and new business issues to address.

Then came the meat of the gathering: first a Fagor Pressure Cooker Demo, conducted by April Lee. As you know from an earlier blog post, APPCA members are able to get a 50 percent discount on selected Fagor equipment until Oct. 24. So April did a demo on Fagor’s electric 8-quart multi-cooker.

She likes the model because it frees up a burner and at high pressure is more than adequate to quick cook a variety of foods. According to April, she uses the multi-cooker all the time for stews, stock, long braises, corned beef, and more. As she pointed out, using the pressure cooker allows her to start a dish and let it cook unattended while she takes care of other tasks. As part of her demo, April prepared a Thai Chicken Green Curry with Kobucha Squash and Eggplant. She shared the recipe, which follows below.

Following April’s demo, the group held a business round table that allowed the participants to discuss how they’ve faced business challenges or grown their business and get help on a major challenge they need to resolve. That was supposed to be followed by a SCORE presentation from this year’s chapter president Keith Steury that described the nonprofit agency that helps small business and explained its various offerings–from mentors to a library filled with business templates, articles and e-guides, and videos and podcasts. Due to time constraints, Keith is sending the information from the presentation to the participants to review on their own.

Following a potluck lunch, Bernard Henry gave a knife sharpening demo, during which he demonstrated using a wet stone, which he noted, is time consuming but gets the best result because it’s more gentle on the knife. He also explained how to use a manual sharpening machine and gave an overview of the best types of knives to buy.

Following Bernard’s demo, Keith did a wrap up of the day and the group came up with proposed dates and locations for a spring 2018 meeting before the event concluded at 3 p.m.

 

THAI GREEN CURRY CHICKEN w/KABOCHA SQUASH & EGGPLANT

(adapted by April Lee from Daniel Gritzer, Serious Eats)

Ingredients:
2 tablespoons vegetable oil
6 medium cloves garlic, crushed
1-inch piece fresh ginger, peeled and chopped
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 tablespoons Thai green curry paste
2 tablespoons fish sauce
One (14-ounce) can coconut milk
6 cups cubed skin-on kabocha squash (about half of a small 4-pound squash, washed skin)
1 medium (12-ounce) eggplant, cubed (about 4 cups)
4 pounds chicken (I prefer boneless chicken thighs)
Kosher salt for seasoning chicken and veggies
1/2 cup loosely packed fresh cilantro leaves and tender stems, chopped
1/2 cup loosely packed fresh Thai basil leaves, chopped or chiffonade
Freshly ground black pepper
Lime wedges, for serving

Directions:
1. Cut chicken into large chunks and season with salt. Also season cubed eggplant and squash.

2. Heat oil in a pressure cooker over medium-high heat (“brown” setting on Fagor multicooker) until shimmering. Add garlic, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring another 2 minutes. NOTE: You can actually just put all the ingredients in the pot and pressure cook on high for 13 minutes without browning first. Browning brings out a deeper flavor in the spices, but it’s not nec-essary.

3. Stir in coconut milk and fish sauce. Add half the squash and eggplant. Add chicken and top with the remaining squash and eggplant. Seal pressure cooker and cook on high pressure for 13 minutes.

4. Release pressure, remove lid, and stir in chopped cilantro and Thai basil. Softened vegetables will thicken stew upon stirring. Season with salt and pepper to taste. Ladle the stew into serving bowls and garnish with a few whole Thai basil leaves. Serve with rice and lime wedges on side.

Do you live in a part of the country that has several APPCA members? Contact us if you’d like to start up a chapter!

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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CandyWallaceAPPCAheadshot (low rez)

This past weekend, Escoffier Online International Academy celebrated its 2016 graduating class online and our own Candy Wallace delivered the commencement address. Candy considers it to be a tremendous honor to have been asked to speak to the students, but it’s no surprise that they would invite her. After all, she has had close ties to Escoffier. In 2014 she was inducted into Disciples of Escoffier, and has been serving on the Advisory Committee of the Auguste Escoffier Schools of Culinary Arts.

During her 12-minute talk, Candy reviewed her own culinary career and how, 24 years ago, she came to launch the then-new profession of personal chef. For Candy, it’s all about having options throughout your career. You may start on the line in a restaurant and love the demands and hours of that job. But maybe 10 years in or 20 your priorities change. Candy wanted to create an option for culinarians who wanted to continue to cook for people to be their own boss, have their own business, focus on their dreams–but in a way that suits their changed lifestyle or interests.

In her address, Candy emphasized the value of learning in the course of a culinary career. She told the graduates that if they’re entering the industry in a restaurant to learn something everyday. To volunteer to take on tasks. To keep your mouth closed and do what you’re asked and do it with joy. The time will come soon enough when your skills catch up with your opinions and your opinion will then be valued by a time-pressed executive chef.

And, throughout your career, she said, “Read, watch videos, travel if you get the chance. Developing a global palate is a lifelong journey that you’re going to enjoy. Get out, look around, taste, and talk to the farmers and chefs and fishermen you encounter in your travels and learn.”

Candy also did a special call out to one of our valued APPCA members, Beth Volpe of Savory Eats by Beth in Glendale, California. Beth, she said, had joined APPCA and launched a successful personal chef business but wanted to have official culinary credentials, so she asked Candy for advice. Candy suggested Beth enroll in the Escoffier Online International Academy. Beth did so the next day and now she was one of the graduates Candy was congratulating in her commencement address. “She kept her word and did the work. I’m proud to call her my colleague,” Candy said.

IMG_9054RTweb

It turned out that shortly after the delivery of the address, Candy received this note from Beth:

Hi Candy,

At 8:00 am this morning Joe (my husband) and I settled in with our coffee to watch Graduation.  I was very excited for him to hear you speak and put a name to the face.  You are obviously my mentor and he has heard me talk forever about you and your success. Your speech was so fantastic and outlined your journey and the culinary path of being a personal chef. Needless to say we both about fell off the couch when you mentioned me. And at the same time started tearing up. We were so shocked and so humbled and proud. I can’t thank you enough for such a mention. I feel so honored and am still in awe. You have certainly made our day, our month, our year. 

I had my family watch this graduation ceremony not knowing that I would be mentioned and they too were thrilled.

Thank you for remembering me.  You changed the course of my life and allowed me to make the dream come true.

With warmest regards and XOXO

Beth

We hope that as you search for your culinary direction you consider all your options–there are so many now–and that a grounded education is your first step. And if your journey is to become a personal chef, that you get in touch with Candy at APPCA so that she can help guide you on your path and give you the help you need to establish and run a thriving business. We hope that watching her address below gives you the inspiration you’ve been looking for to take your next steps!

Are you considering a culinary career? What is your passion when it comes to food and cooking? Is being a personal chef an option for you?

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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Enjoying lunch and some San Diego sunshine at a recent weekend seminar

Enjoying lunch and some San Diego sunshine at a recent weekend seminar

Starting up your own personal chef business? Need a refresher on proven marketing strategies or business best practices? The APPCA can help! We’re holding our next Personal Chef Seminar in San Diego the weekend of May 21 and 22. Led by executive director and personal chef Candy Wallace in her home central San Diego, this intimate seminar gives you a thorough and hands-on grounding in everything you need to know to jumpstart or rev up your business. You’ll have plenty of time to dig deep, ask questions, and develop relationships with other personal chefs across the country who are on the same path. It’s an enjoyable, intensive dive into the best practices of being a personal chef. By the end of the weekend, you’ll have all the information necessary to complete your specific business plan, and have a targeted marketing plan and support network to guide you going forward.

We’ve been holding these seminars for more than 20 years, so we know they’re effective. Our proven teaching technique and gold-standard training materials have been assisting and supporting more than 11,000 working personal chefs across North America.

photo 1

Here’s a comment from one of our members who attended the seminar:

“Just wanted to let you know that i attended the SAN DIEGO two day live seminar this past weekend. i cannot begin to tell you how supportive, informative, professional Candy Wallace is. And what a joyful persona! We had a wonderful two days together of going through the curriculum; questions/answers; practicalities; computer training; and, great lunches on top of all that. She really cares about what she does and wants to pass on the knowledge (good and bad) that she has gained over the years. I had been looking at different organizations for the last few years and I’m thrilled that I chose the APPCA. I feel it will make all the difference in the ultimate success of my business.”

Regards,
elena b
Cardiff-By-The-Sea, CA

Here’s what happens over the course of the weekend seminar:

Saturday – Full Day – Nov 14, 2015

8:30 – 9:00

Continental Breakfast—Introductions

9:00 – 12:30

“Business Plan & Regulations” & “Finances”

12:30 – 1:30

Lunch (Hosted)

1:30 – 3:00

“How To Market Your New Business”

3:00 – 3:30

Break

3:30 – 5:30

“How To Market Your New Business – Through Advertising, Press Releases, and Media Exposure”

Sunday – Nov 15, 2015

8:00 – 9:00

Continental Breakfast—Q&A

9:00 – 11:30

“A Day in the Life of a Personal Chef”

11:30-12:30

Lunch (Hosted)

12:30 – 1:30

“Intro to Personal Chef Office”

plus Tips & Tricks for Search Engine Marketing with APPCA’S Webmaster

1:30 – 2:00

Q&A – Wrap Up (until ALL questions are answered.)

Continental breakfast and lunch both days also hosted by APPCA.

By the end of the seminar you’ll have answers to specific questions, such as “What level of service do I intend to offer and to whom?” How do I find clients and what do I do with them once I find them?” “How do I structure my business?” and “How do I track and store administrative and client information without being overwhelmed by paperwork and business details?”

photo 4-1

Chef Candy Wallace will guide you through these issues to help you find your path. With years of experience and real-life anecdotes, she’ll give you critical insights that will help you plot out your future. You’ll leave with a package of invaluable materials you’ll constantly reference as you dig further into your business, plus a signed Certificate of Completion for the APPCA two-day seminar. Not only is this suitable for framing, but it also applies to specific education points toward certification through the ACF/APPCA certification partnership. In fact, this APPCA training program and materials are the source material for the written certification exam offered through the ACF/APPCA certification partnership.

This one weekend in San Diego is your fastest and most effective path to success. You’ll leave with confidence in and excitement about your future, new friends and colleagues, and a boatload of knowledge that will help you launch your new career.

To learn more and register, go to our APPCA website. For more detailed information regarding the seminar location and local hotel availability, please phone 800-644-8389 or email info@personalchef.com

Are you ready to take the leap into your new career as a personal chef? Do have have all the tools and knowledge you need to be a success?

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.

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CandyWallaceAPPCAheadshot (low rez)

Starting up your own personal chef business? In need of a business reboot? The APPCA can help! We’re holding our next Personal Chef Seminar in San Diego the weekend of November 14-15. Led by executive director and personal chef Candy Wallace in her home in the heart of the city, this intimate seminar gives you a thorough and hands-on grounding in everything you need to know to jumpstart or ramp up your business. You’ve got plenty of time to dig deep, ask questions, and develop relationships with other personal chefs across the country who are on the same path. It’s an enjoyable, intensive dive into the best practices of being a personal chef. By the end of the weekend, you’ll have all the information necessary to complete your specific business plan, and have a targeted marketing plan and support network to guide you going forward.

Enjoying lunch and some San Diego sunshine at a recent weekend seminar

Enjoying lunch and some San Diego sunshine at a recent weekend seminar

How do we know these seminars are effective? Well, we’ve been holding them for 20 years. This proven teaching technique and our gold-standard training materials have been assisting and supporting more than 11,000 working personal chefs across North America.

Here’s one attendee’s comment:

Thanks for a Wonderful Weekend!

Thank you so much for the informative and enjoyable weekend. I am grateful for the time spent covering my new career objectives and recommending strategies for achieving them. It was a pleasure meeting both of you and spending quality time in your home. I especially appreciate being part of a great organization that will keep me connected with others sharing the same career path. I plan to utilize the online networking resources that are available to me.

Your home is beautiful and so warm and welcoming. The meals were fabulous. I have already been in contact with Erin and we plan to stay in contact.

Once again, if you are ever in my area, I would love to welcome you into my home.

I wish you both the best.

Sincerely,

Claire

Gourmet Creations by Claire

photo 2

Here’s what happens over the course of the weekend seminar:

Saturday – Full Day – Nov 14, 2015

8:30 – 9:00

Continental Breakfast—Introductions

9:00 – 12:30

“Business Plan & Regulations” & “Finances”

12:30 – 1:30

Lunch (Hosted)

1:30 – 3:00

“How To Market Your New Business”

3:00 – 3:30

Break

3:30 – 5:30

“How To Market Your New Business – Through Advertising, Press Releases, and Media Exposure”

Sunday – Nov 15, 2015

8:00 – 9:00

Continental Breakfast—Q&A

9:00 – 11:30

“A Day in the Life of a Personal Chef”

11:30-12:30

Lunch (Hosted)

12:30 – 1:30

“Intro to Personal Chef Office”

plus Tips & Tricks for Search Engine Marketing with APPCA’S Webmaster

1:30 – 2:00

Q&A – Wrap Up (until ALL questions are answered.)

By the end of the seminar you’ll have answers to specific questions, such as “What level of service do I intend to offer and to whom?” How do I find clients and what do I do with them once I find them?” “How do I structure my business?” and “How do I track and store administrative and client information without being overwhelmed by paperwork and business details?”

Chef Candy Wallace will gently guide you through these issues to help you find your path. With years of experience and real-life anecdotes, she’ll give you critical insights that will help you plot out your future. You’ll leave with a package of invaluable materials you’ll constantly reference as you dig further into your business, plus a signed Certificate of Completion for the APPCA two-day seminar. Not only is this suitable for framing, but it also applies to specific education points toward certification through the ACF/APPCA certification partnership. In fact, this APPCI training program and materials are the source material for the written certification exam offered through the ACF/APPCA certification partnership.

photo 1-1

This one weekend in San Diego is your fastest and most effective path to success. You’ll leave with confidence in and excitement about your future, new friends and colleagues, and a boatload of knowledge that will help you launch your new career.

To learn more and register, go to our APPCA website.

Are you ready to take the leap into your new career as a personal chef? Do have have all the tools and knowledge you need to be a success?

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.

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101902_EscoffierSchool_WithJulie2

Escoffier Online graduate Christa Ruvolo, Julie Moran, and Candy Wallace on the set of The Balancing Act

Well, this is a treat! I’ll be appearing on Lifetime TV’s award-winning show The Balancing Act on Oct. 15 and 22. The segment I’m on will be geared toward educating women on the culinary industry and pastry arts, as well as inform them as to how they can achieve an industry-recognized culinary certificate online from APPCA’s partner Escoffier Online International Culinary Academy. In fact, I’ll be joined by an Escoffier graduate and new APPCA member Christa Ruvolo. She’ll discuss her journey through the program and how it gave her the opportunity to manage the dining facility at a large Marriott property in Orlando. And, she’ll prepare a couple of dishes on the show.

Here’s a preview.

So, how did this come about? Well, as a member of the August Escoffier Schools’ International Advisory Committee, I’ve been a proponent of online education for years. I truly believe that affordable education should be available to all who are interested and committed to learning. I support the efforts of and programs developed by the Auguste Escoffier Schools to deliver realistic, affordable culinary training. When students successfully complete the program, they receive an industry-accepted professional certificate that enables them to pursue a career in the culinary industry.

BalancingAct_Lifetime

This meshes perfectly with The Balancing Act, which is geared toward bringing busy, on-the-go women positive solutions and cutting-edge ideas to help balance their busy lives. On the show, host Julie Moran interviewed Christa and me about how woman who are seeking realistic, attainable careers that will afford them the opportunity to support themselves and their families–as well as fulfill their spiritual and emotional goals–can go into the culinary industry. Let’s face it, traditional culinary education can be both time consuming and expensive. We explain how the Escoffier online training is not just affordable, but allows students to complete the program on their personal time schedule so that they can move forward in months, not years.

Christa's salmon dish on The Balancing Act

Christa’s salmon dish on The Balancing Act

Christa personifies this track. This is a second career for her. She’ll tell you herself how well the online training program worked for her–and she’s going to prepare some delicious dishes that showcase her culinary skill set. And we both were charmed by the very gracious Julie Moran, who was warm and encouraging on set. She and the production staff and crew made both Christa and me very comfortable and ready to share our information and anecdotes. It was wonderful to see Christa, who was a bit nervous about the interview, light up once the cameras were on. Now I understand the term ‘broadcast charisma!’ Christa has it and I got to watch her star shine!

Be sure to watch–and pass it on to your friends. The show airs from 7:30 to 8 a.m. on Oct. 15 and 22 on Lifetime.

 

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APPCA 2013 Personal Chef Summit: Cook for a Crowd, Fearlessly and Successfully

Filed under: Events , Author: Caron Golden , September 20, 2013

* * FULL REGISTRATION IS ONLY $349! * *

* * ONLY 4 HOTEL ROOMS LEFT AT APPCA’s SPECIAL RATE! * *

So, you’ve got your meal-service cook jobs down to a science. Then one day, one of your clients asks you to cook for a 70th birthday party for 80 to 100 people. Or, you’ve been asked by a client to cater an annual office holiday reception for 150.

Which dishes work best on a buffet? What doesn’t work? What kind of equipment is needed? How much food do you need? How to best display your food for a buffet? WHAT NOW???

April Lee lorez

April Lee, chef/owner of Tastefully Yours serving greater Washington, D.C., and president of the APPCA’s Mid-Atlantic Regional Chapter, will answer these questions and more in her breakout session on Saturday, Oct. 12, titled “Buffets and Banquets: How to Please a Crowd.” She’ll also share invaluable guidelines and tips on how to successfully execute large events.

Lee’s 20+ years as a professional events and meetings planner for national trade associations in the broadcasting industry combined with her culinary experience gives her a unique perspective and understanding for carrying out large events and how to please a crowd. If you want to learn how to make a profit and build your brand offering big events, then this breakout is for you!

LODGING: APPCA room blocks at both host hotels in Baltimore are sold out. BUT … we’ve secreted away four rooms at the Homewood Suites by Hilton Baltimore for the nights of Oct. 10, 11 and 12 at $159/night + tax. They’re available on a first-come, first-served basis, and once they’re gone, they’re gone! Contact the APPCA if you still need lodging.

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 www.personalchefsummit.com, call (800) 644-8389 or e-mail info@personalchef.com.

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What do scrap lumber, aluminum foil and foam project boards all have in common? Answer: These items can all be used to create professional-looking photographs for your website, blog and marketing materials. Carol Borchardt, owner of A Thought For Food Personal Chef Service in Memphis, Tenn., and the APPCA’s 2010 Personal Chef of the Year, says it’s important that chefs learn how to photograph their food because it is the product they produce.

Carol Borchardt

Borchardt’s culinary creations are featured biweekly through her own column, “Dinner for Two,” in the food section of Memphis’ newspaper, The Commercial Appeal. Along with developing recipes, she styles and photographs each dish for the column.

In this breakout session on Saturday afternoon, Oct. 12, titled “From Snapshots to Great Shots: Styling and Photographing Your Culinary Creations,” learn how you can style your food and take great photos with a minimal investment in supplies and equipment. Borchardt will cover lighting basics, basic camera settings, composition and tricks used by professionals to create mouthwatering photos.

Save a Bundle and Launch or Grow Your Business, Too!
The APPCA offers three special “Summit plus” options at the 2013 Personal Chef Summit in Baltimore that offer business training coupled with professional development and networking:

• Option 1: Summit + 9-hour Accelerated Jump-Start Seminar, 10/10/13 – $1,099. Includes lunch. Save $200! More details.
• Option 2: Summit + 4-hour Marketing “Booster” Session, 10/13/13 – $499. More details.
• Option 3: Summit + Accelerated Jump-Start Seminar + Marketing “Booster” Session – $1,249. More details.

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 www.personalchefsummit.com, call (800) 644-8389 or e-mail info@personalchef.com.

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Dr. Fred Mayo, principal of Mayo Consulting Services, Inc., returns to the APPCA Personal Chef Summit with two rousing presentations to inspire us to realize our potential and reach the greatest heights possible—in our lives as well as our businesses—in 2014 and beyond.

Dr. Fred Mayo

“Hello, Habits, Happiness, and Healing”
We face daily challenges that represent opportunities about how we want to see and live our lives. Our bodies and minds set patterns that might have helped us in the past and that might have also left ways of doing things that are no longer useful or effective. During general session on Saturday, Oct. 13, Mayo will reveal how we are hard-wired, in our nervous systems, to experience the world in certain ways and how we can change that wiring and liberate ourselves to have a happier and more fulfilling life. We will learn new ways to say hello to persons, experiences and ourselves; examine ways we can change our current habits; and expand the happiness in our lives. Come learn what the newest research says and find out ways to expand the joy in your life.

“Power and Positive Energy of Planning”
Many of us develop to-do lists and even create strategic plans for our businesses and our lives. Those plans, however, often become great notebooks and files, but not part of our daily lives. A plan can be a creative act, and planning can become a growing process. In this Saturday workshop option, Mayo will demonstrate new ways to plan and drop some old patterns that make us feel guilty or ashamed about what we don’t get done. Plans and lists can become our friends and not our enemies; learning to use them creatively can to help liberate us from the “woulda, shoulda, coulda” dynamic and introduce a new approach to planning and doing.

Reserve Your Hotel Room by Sept. 9!
Visit www.personalchefsummit.com for info on a choice of two terrific Inner Harbor properties within walking distance of the Summit. Don’t delay … Reserve today, before rooms are gone!

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 www.personalchefsummit.com, call (800) 644-8389 or e-mail info@personalchef.com.

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