Summit 2013 Lodging Deadlines nearing

Filed under: Events,Newsletters , Author: Dennis Wallace , August 26, 2013

APPCALogofinalhires2013 Personal Chef Summit

October 10-12, Baltimore

 “CONNECT, RECHARGE, REFRESH:

Power up Your Personal-Chef Business in Today’s Changing Marketplace”

 

Reserve Lodging at the Homewood Suites or Fairfield Inn by September 9!

The deadline to reserve lodging near Stratford University, site of the 2013 Personal Chef Summit in Baltimore, is fast approaching! Book byMonday, Sept. 9, 5 p.m. EDT (4 p.m. CDT, 3 p.m. MDT, 2 p.m. PDT) to receive the APPCA’s special negotiated rate at one of two hotels.

If rooms are still available after this date, the APPCA rate is not guaranteed. A limited number of room nights are booked at each property. So don’t delay, reserve today!

Fairfield Inn & Suites Baltimore Downtown/Inner Harbor

Fairfield Inn

APPCA rate: $129 +tax for Oct. 9, 10, 11, 12 and 13, with limited availability Oct. 13.

Parking: Valet, $30/day with in/out privileges.

To reserve: Call (800) 228-2800 and mention the American Personal & Private Chef Association. Or reserve online via one of the two links below:

Book Standard King Room

Book Standard Dbl Queen Room

 

Homewood Suites by Hilton BaltimoreHomewood Suites Hotel Exterior

APPCA rate: $159 +tax for Oct. 10, 11, 12 and 13, with limited availability on Oct. 13. (Note: Wednesday, Oct. 9, in the APPCA’s block is sold out.)

Parking: Valet, $32/day with in/out privileges.

To reserve: Call (888) 429-7482 and mention group code “PCA.” Or click here to reserve online.

 

 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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Agenda Highlighted for 2013 Personal Chef Summit

Filed under: Bites & Bits,Events,Newsletters , Author: Dennis Wallace , August 20, 2013

2013 Summit at Stratford U

2013 APPCA Personal Chef Summit

GENERAL- and BREAKOUT-SESSION HIGHLIGHTS

(as of 8/20/13)

 FRIDAY, OCTOBER 11

 KEYNOTE PRESENTATION

“The Four P’s of Success: Passion, Personal, Proficiency and Profit”

As personal chefs, our jobs require creativity, nerves of steel, passion, focus, good physical health, business savvy, etc. Add up all the hours spent on marketing, crafting proposals, visiting first-time customers, exploring party venues, shopping, cooking and delivering our pallet of services, and what we’re earning per hour translates into considerably less than what we expected when we started our businesses. Don’t we deserve to bring home (and keep) more hard-earned income?

Chef Bernard HenryBernard Henry, owner of Chef Bernard, LLC, serving metropolitan Washington, D.C., agrees with the APPCA that the personal-chef industry is on the cusp of skyrocketing, resulting in more people and companies seeking and paying for our services. How do we reinvent ourselves to ride that phenomenal wave coming our way? What can we do better to reap higher benefits and income?

Capitalizing on his own success with his business, Henry (who works only 10 months of the year) will reveal how personal chefs can envision—and realize—a six-figure PROFIT, achieved by being more selective and focused without diminishing drive and passion for cooking. He’ll address effective marketing tactics and strategy, weekly menu development, shopping, job organization, renting a commercial kitchen, storage, cooking, portioning, labeling, delivering, invoicing, producing a weekly P&L, and follow-up with customers. And, how to say no to customers who don’t fit your business plan. Additionally, Henry will reveal how he gradually increased his weekly income without compromising or detracting from the promise of “personal” in his job title … and his life.

Presenter—Bernard Henry, chef/owner, Chef Bernard, LLC

 GENERAL-SESSION PRESENTATIONS

  • “How to Grow Your Business with Technology” by Triumph Higher Education Group and Escoffier Online International Culinary Academy
  • Special Presentation by Thomas McNulty, Personal Certified Executive Chef (PCEC), United States Navy
  • Pesticides and Produce (tentative)

 

SATURDAY, OCTOBER 12

 KEYNOTE PRESENTATION

“Hello, Habits, Happiness, and Healing”

Dr. Fred MayoWe 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. In this session, we will learn 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.

We can heal and change.  Come learn what the newest research says and find out ways to expand the joy in your life, even with all the ups and downs and daily challenges.

PresenterDr. Fred Mayo, principal, Mayo Consulting Services, Inc.; former clinical professor, Preston Robert Tisch Center for Hospitality, Tourism and Sports Management, New York University; and author, Planning an Applied Research Project in Hospitality, Tourism, and Sports (Wiley, 2013)

 BREAKOUT SESSIONS

“Buffets and Banquets: How to Please a Crowd”

So, you’ve got your meal-service cook jobs down to a science now, that’s great! 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? Now what?

Chef April Lee     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? In this breakout session, Chef April Lee will answer these questions and more, and will give you 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.

Presenter—April Lee, chef/owner, Tastefully Yours, Ellicott City, Md., and president, Mid-Atlantic Regional Chapter of the APPCA.

 Cook Like a Star Chef in Your Clients’ Kitchens

Based on his own success as a personal chef servicing a vast array of client types coupled with his prior career as an executive chef, Bernard Henry of Chef Bernard, LLC, serving metropolitan Washington, D.C. (and host of a soon-to-debut PBS cooking series), will wow participants in this breakout session with some fun, marketable and—most important—flavorful cooking and presentation techniques that will inspire personal chefs to impress their clients.

Demonstrations will include the art of “anything” tartar (seafood, meat, vegetarian, vegan) and the use of out-of-the-box presentation ideas; herb and garlic mussels, an alternative to classic escargot to introduce clients to this delectable shellfish; soups as cocktail foods and appetizers “cappuccino style,” such as gazpacho with anchovy-infused foam; and transforming a whole pineapple into a beautiful and delicious salt-crusted pineapple with orange-vanilla Grand Marnier syrup, green-tea ice cream and ground pistachio.

Presenter—Bernard Henry, chef/owner, Chef Bernard, LLC

 “From Snapshots to Great Shots: Styling and Photographing Your Culinary Creations”

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. It’s important that chefs learn how to photograph their food because IT IS THE PRODUCT THEY PRODUCE.

Chef Carol Borchardt     Chef Carol Borchardt’s culinary creations are featured on a biweekly basis in the food section of Memphis’ newspaper, The Commercial Appeal. Along with developing recipes and writing the column, Borchardt styles and photographs each dish for the feature.

In this breakout session, 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.

Presenter—Carol Borchardt, chef/owner, A Thought For Food Personal Chef Service, Memphis, Tenn.; columnist, “Dinner for Two,” The Commercial Appeal; author, A Recipe Portrait, The Ramczyk – Platta Collection of Recipes; and 2010 APPCA Personal Chef of the Year

 “Power and Positive Energy of Planning”

Many of us develop to do lists (other than MEP and shopping 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 workshop, we will learn 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.

PresenterDr. Fred Mayo, principal, Mayo Consulting Services, Inc.

 PLUS …

  • Cooking for Special Diets by Cheryl Frazier-Trusty, MS, RD, LDN, professor, Stratford University, Baltimore
  • Successful Cooking with Pressure Cookers (tentative)
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2013 Personal & Private Chef Summit Pre-Summit Tour in Baltimore for October 10

PRE-SUMMIT TOUR (Optional)

Urban Gardens & Lunch at Waterfront Kitchen

Thursday, October 10, noon – 4:30 p.m.

Fee: $65

Meet at 11:30 a.m. for transport to restaurant. Limited to 22 participants on a first-come basis

Before you immerse yourself in two days of professional development designed to help you expand your personal-chef business, join your colleagues on a tour of two thriving urban gardens, preceded by a private lunch at one of Water Front Kitchen DockBaltimore’s hottest eateries known for its commitment to food sustainability.

The afternoon begins with a multi-course experience of the freshest flavors, expertly delivered via creative-yet-familiar dishes and paired with wines. We’ll gather in the Greenhouse of Waterfront Kitchen (www.waterfrontkitchen.com), a seed-to-plate restaurant featuring spirited American cooking that’s committed to sourcing ingredients as locally and seasonally as possible.

Chef Jerry Pellegrino

Our host will be nationally acclaimed chef, restaurateur and wine connoisseur Jerry Pellegrino, whose  cuisine is simple and surprising, pairing unexpected ingredients that work in concert with the restaurant’s wine offerings.

After lunch, we’ll visit two vibrant, productive farms—one small and one large—with tours led by Maya Kosok, a community fellow with Farm Alliance Baltimore (www.farmalliancebaltimore.org).

Hidden Harvest

Our first stop will be Hidden Harvest Farm (facebook.com/groups/hiddenharvestfarm), a half-acre urban farm owned by Tara Megos. Hidden Harvest’s goal is to create a beautiful and bountiful space in which flowers, fruit, vegetables, insects, birds and humans live harmoniously. Megos grows food out of a desire to be more connected with the earth and immediate environment, as well as to learn and teach.

Real Food Farm MontebelloNext, we’ll visit the largest urban farm in Baltimore, Real Food Farm (www.realfoodfarm.org)—Civic Works’ innovative urban-agricultural enterprise engaged in growing fresh produce on a 6-acre site. With the help of a handful of dedicated farmers, this farm operates an orchard of fruit trees, field crops, a hoophouse tunnel, herb garden and seed-starting house. An apiary enables crop pollination and creates local honey. Real Food Farm works toward a just and sustainable food system by improving neighborhood access to healthy food, providing experience-based education, and developing an economically viable, environmentally responsible local agriculture sector.

Following our tour of Real Food Farm, we’ll transport participants to their respective APPCA host hotels in time for the 2013 Personal Chef Summit’s Welcome Reception at Stratford University.

NOTE: The $65 fee includes lunch with wines, tax, tip and transportation from Waterfront Kitchen to both farms, plus transportation to the APPCA’s host hotels upon the tour’s conclusion.

 Meet Chef Jerry Pellegrino, Waterfront Kitchen

The Baltimore Sun wrote: “Chef Pellegrino’s … food can be sensational, a reflection of what’s going on in the best American cooking.” His menus at Waterfront Kitchen are based on local, seasonal ingredients harvested from the restaurant’s own greenhouse and gardens as well as from such urban growers as Big City Farms. He works closely with the restaurant’s full-time gardener, Jo Cosgrove, directing each season’s planting and overseeing summer gardening classes at the greenhouse.

In partnership with Living Classrooms, a nonprofit organization, Pellegrino works with middle-school kids through BUGS (Baltimore Urban Gardening with Students) both in the garden and kitchen. He holds a certificate from the Court of Master Sommeliers and has been Vice Chancellor Culinaire of the Baltimore Bailliage of the Chaîne des Rôtisseurs. He is often featured in cooking segments on local television and is co-host of WYPR-FM’s “Radio Kitchen.”

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Training for Personal-Chef Entrepreneurs in Chicago, July 20-21

Filed under: Events , Author: Caron Golden , July 1, 2013

WHO: The American Personal & Private Chef Association’s (APPCA) founder and executive director, Candy Wallace, will bring her personal-chef business training to Chicago via a weekend-long seminar in July. Wallace, co-author of The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Wiley, 2008), is credited as the creator of comprehensive entrepreneurial business training for personal chefs in the United States.

WHAT: The APPCA’s live two-day seminar has set the gold standard for training in the U.S. personal-chef industry for the past 15 years. The seminar format provides prospective personal chefs with detailed instruction and analysis to launch a business in the shortest time possible.

Personal chefs (distinct from private chefs) are leaders in their communities, creating value to their clients by offering superlative personal service through expert preparation and safe storage of wholesome, palate-specific meals. As entrepreneurs, personal chefs identify and capitalize on markets with specialized needs by organizing their resources effectively to accomplish positive change in people’s lives—through food. Personal chefs are take-charge, creative, insightful culinary professionals who chart their own destinies and, at the same time, influence American foodways.

Participants in the APPCA’s two-day training seminar will receive all educational materials, a certificate of completion, one year of membership in the APPCA and ongoing business support. Fee of $950 includes breakfast and lunch on both days.

WHEN: Saturday, July 20, 8:30 a.m. – 5:30 p.m., and Sunday, July 21, 8:30 a.m. – 2 p.m.

WHERE: Renaissance Chicago O’Hare Suites Hotel, 8500 W. Bryn Mawr Avenue.

MORE INFO: www.personalchef.com, (800) 644-8389 or info@personalchef.com.

About the American Personal & Private Chef Association
Founded in 1996 in San Diego, Calif., the American Personal & Private Chef Association (APPCA) is the leading organization of personal chefs in the United States, credited with shaping the current image of and demand for personal chefs and positively impacting American society. The APPCA promotes the “business of doing business” as a personal or private chef through ongoing peer interaction and education while fostering professionalism in all aspects of cookery.

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San Diego’s New Public Market: the Thrill of Organic Evolution

Filed under: Events , Author: Caron Golden , September 18, 2012

Talk the talk about providing outlets for citywide farmers’ markets so residents can source healthy food and eat fresh AND go one step further and walk the walk by starting a public market. VERY BIG DEAL!!

The City of San Diego just received a delicious gift that will impact not only the food community itself, but all of the residents who take advantage of the newly opened San Diego Public Market.

Thanks to Catt White and Dale Steele whose concept became a reality on September 12, 2012, when the doors opened on the first day. Thanks to the 1,500 people who showed their support for this exciting project by donating to the start-up fund that exceeded the original goal of $92,000 in only eight days and went on to raise an additional $50,000 for the development of future features and services. Thanks to the volunteers who showed up and contributed their time and effort cleaning, painting and sprucing up the site for opening. And thanks to the farmers, chefs, vendors, staff and shoppers for committing to this project early on. It is going to be exciting to watch this project evolve.

At this point, the 92,000-square-foot, orange San Diego Public Market is open as a farmers’ market on Wednesdays and Sundays, 9 a.m. to 2 p.m. Plans to expand services include building a permanent indoor market for up to 200 prepared-food vendors and farmers and a commercial kitchen. Longer-term plans for services are in development. It is thrilling to watch the organic evolution of an endeavor that is clearly living in the realm of possibility.

It won’t be long until the San Diego Public Market is operating on the level of public markets like those in Seattle, Toronto, Montreal and Barcelona. The San Diego Public Market is supported by a strong and committed agriculture and aquaculture system, and with leadership like that of Catt and Dawn, the sky’s the limit. How exciting to have an outlet in town for farmers, chefs and artisans with a commitment to community in the mix. Kudos to these two dynamic women and their team.

This city should be proud of this new resource in Barrio Logan.

Go check out the San Diego Public Market soon, if not in person, at least online at http://sandiegopublicmarket.com. Shop, eat, visit, learn and ENJOY. It’s a good place.

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Navy Chefs Topple World Cooking Festival in Istanbul

Filed under: Events , Author: Caron Golden , March 3, 2011

Navy Chefs Topple World Cooking Festival in Istanbul

 

By Mass Communication Specialist 2nd Class Stephen Oleksiak, Commander, U.S. Naval Forces Europe-Commander, U.S. Naval Forces Africa/ Commander, U.S. 6th Fleet Public Affairs

ISTANBUL, Turkey—Four members of the culinary staff from Commander, U.S. Naval Forces Europe-Africa and Commander, U.S. Sixth Fleet, packed up their cutlery, fine china, and best frying pans, and headed off to compete in the 9th International Istanbul Gastronomy Festival, Feb. 17-20.

Chief Culinary Specialist Brandon Parry, and Culinary Specialists 1st Class Curtis Addleman, 2nd Class Patrick Parigi and 2nd Class Matthew Bauman joined more than 1,200 culinary artists from around the world at the festival, hosted by the All Cooks Federation of Turkey, in an effort to best tempt the palate of eight salon judges.Navy chefs Chief Brandon Parry and CS2 Matthew Bauman in competition

“Parigi and I approached Chief Parry and asked him to mentor us with the hopes of participating in the competition,” said Bauman. “Chief has done competitions like this for years, and with his guidance, we did really well. We won a silver medal for the ‘Cook and Serve’ category, which was judged on the meal and service; a bronze medal for the Risotto cooking competition, which was a one-man competition; and the number one award for sanitation and hygiene.”

This was the first year that a team from the U.S. Navy attended the competition, which came as a great surprise to the sponsors and judges.

“We weren’t expecting anyone from the U.S. Navy to come here and compete,” said Charles Carroll, a World Association of Chefs Societies (WACS) judge. “We were shocked and happy that they came; it was a significant experience for us.”

From the time they were accepted to participate in the competition, the team had only four short weeks to get their show together; and it was a show indeed.

The ‘Cook and Serve’ category team was made of Parry and Parigi, both performing as chefs, and Bauman, served as the maitre d’. Addleman competed in the solo Risotto cooking competition.

“The first week of training was all about deciding what we wanted to prepare and serve,” said Parigi. “The last three weeks were spent making the meal over and over again, sometimes three times each day along with completing our daily tasks.”

The team eventually decided on a three-course meal highlighting a triage-shellfish bisque, blackened snapper with pickled zucchini and summer squash and airline chicken breast with a variety of side dishes and specialty drinks to compliment them.

The team only had 70 minutes during the competition to prepare their three-course signature meal, with no pre-made ingredients and to display their fine-dining etiquette.

“I felt very sure of our abilities when we arrived,” said Bauman. “Though once we saw all the spectators and the camera crews, I started getting a little nervous. It was a rush, but we did our best and it was great.”

With confidence in their choice of dish and in their training, the team went on to stimulate the taste buds of the eight competitive judges and two spectators pulled from the crowd at random, earning them the silver medal in the ‘Cook and Serve’ category; an incredible feat for the first participating all-Sailor team.

“They were impressed by everything we did and a little bit intimidated by us, I think,” said Bauman “The way we presented ourselves, our courses and the way we handled ourselves in the kitchen really displayed the kind of professionals we are.”

Once the judges of the ‘Cook and Serve’ competition were well fed, the team went to cheer on their solo competitor.

Addleman, an Italian-taught chef even before his time in the Navy, joined his team at the competition with one goal in mind: to make the best risotto that these judges had ever tasted.

“I trained at a school in Calabria and with the Italian Culinary Institute,” said Addleman. “I never would’ve thought to use the type of squid that I used or even use the [squid’s] ink as a way to season it if it hadn’t been for that training. I think that’s what really set my dish apart from the other competitors.”

With less time for this event, and no extra hands in the kitchen to help him, Addleman certainly had his work cut out for him.

“The way that we trained for this really helped prepare me,” said Addleman. “I work by myself at my job everyday, so I really felt ready for this.”

Working alone didn’t seem to be a problem for Addleman. When the time was up and the plates served, the judges awarded him a bronze medal for his risotto.

“The overall standard of cooking was quite high, even the visual aspect,” said Deborah Ratcliffe, a WACS judge. “They had some very interesting concepts and incredibly original designs. They were world class in their performance.”

In addition to the awards the team won in each category, they also took the top award for sanitation and hygiene, which is a very distinguished accomplishment amongst the participants.

“I think that there’s more pride in this award than the one we received for our meals,” said Bauman. “It just really shows what kind of professionals we are and that reflects greatly on the whole Navy.”

The team agrees that competitions like this can only improve your abilities, not only as chefs, but as American military ambassadors to the world. With such an outstanding first-appearance in Istanbul, the team is more than ready to get back out and show the world what being a Navy chef is all about.

“This was a great honor and opportunity for us,” said Bauman. “The chance to have this kind of networking and meeting so many people from around the world was an incredible experience, and we’re really looking forward to our next competition.”

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As Executive Director of the American Personal & Private Chef Association, Chef  Candy Wallace said, “we are happy to read the above release announcing the exciting outcome of the culinary competition  for the Navy Team and proud of all of its members.  We are also proud to have Chief Culinary Specialist Brandon Parry as  a member of the APPCA. ”

See the original press release.

 

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Chef Bruce Sherman, National Board Chair of Chefs Collaborative

Filed under: Events , Author: Caron Golden , February 21, 2011

Chef Bruce and Chef CandyHad a wonderful visit this a.m. with Chef Bruce Sherman, National Board Chair of Chefs Collaborative, and Chef/Partner at Lincoln Park’s North Pond after his impactful interview with Brent Frei at the FENI Conference. Chefs Collaborative is a national chef network that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions.  I have attended several of their most recent national conferences and urge everyone to check out the organization and the national conferences. Their national conferences are quite possibly the best culinary confernces in existence today, so ATTEND!  See you there.
Candy

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I just introduced Chef Art Smith as Keynote Speaker at the 2011 Foodservice Educators Network International Conference in Chicago where I am once again the Emcee.

Chef Art Smith with Chef Candy Wallace at FENI 2011Chef Smith has lost 100 lbs in the past year through conscious healthy eating and exercise, and spoke about taking responsibility for your own well being as chefs who “walk the walk” in order to be the roll models for today’s children who are so in need of guidance and instruction on food preparation and sources in order to be able to learn to make healthy choices as children so they may grow up to be healthy adults.

His words and the information he shared with all of the chefs in the room  about his non-profit organization focused on teaching children at risk about healthy cooking and global diversity through food really hit home and gave almost everyone a chance to hit their re-set button and recommit to the core from which most chefs operate – the desire to affect change and contribute to the world’s well-being.

It was especially moving for me as a personal chef and former private chef to be able to introduce a private chef who has made a significant contribution through his group, COMMON THREADS and also because he sat at the head table with 3 APPCA members and Brent Frei and I, and shared himself generously.   Personal and Private chefs have truly come a long way and have much to be proud of.

It was a good start to day  3 at the FENI conference and now we are all off to attend Master Classes at the French Pastry School and Washburne Culinary which is the oldest operating culinary school in the U.S.A.

ROCK ON, Personal Chefs!

Candy

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Bringing nearly 40 years of dedication to the foodservice industry, Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), has accepted the invitation to serve on the culinary Program Advisory Committee of The Art Institute of California-San Diego for a one-year term.

candywallaceappcaheadshot-low-rez2


The Committee is a sounding board for the industry, ensuring that the program follows industry standards and teaches relevant curriculum with industry-utilized kitchens and certified chefs meeting the American Culinary Federation’s (ACF) standards of excellence for accreditation.

Wallace’s many accolades include Entrepreneur of the Year from both the International Association of Culinary Professionals (IACP) and the Cordon d’Or – Gold Ribbon International Culinary Academy Awards. For her career-long support of and contributions to formal culinary training in the United States, she received a Medallion of Excellence from the Foodservice Educators Network International (FENI) and will be emceeing its upcoming annual conference February 18-21, 2011 in Chicago.

For more information, or to register, visit the FENI website or contact Naurice Olivera at 800.229.1967 or nolivera@talcott.com.

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