We’re only a month into the new year. How are you doing with those resolutions you made for achieving new career goals? Have you honored your commitment by signing up for any new classes or workshops?

If you’re in the mid-West and eager to jumpstart your career as a personal chef, you’re in luck. I’ll be in Chicago Feb. 15 and 16 conducting a two-day training seminar filled with detailed instruction and analysis to help you successfully launch your business in the shortest time possible.

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These two-day seminars (upcoming ones will be held in San Diego in March, Baltimore in April, Chicago in May, and back in San Diego in June) are geared toward individuals wishing to enter the personal chef industry. The seminar blends two disciplines—culinary and business—to help you set up and operate a legitimate personal chef  business that reflects your specific level of expertise and requirements for what you want your business to look like. We’re talking about:

  • ·      Determining what level of service you wish to offer and to whom
  • ·      How to find clients and how to serve them
  • ·      Deciding what format you want your business to take
  • ·      How to register your business name with your state and address local licensing and regulatory requirements
  • ·      How to set up and maintain company records, accounting, tax liability, etc.
  • ·      How to conduct an effective assessment of clients needs and wants to enable you to custom design a palate-specific program
  • ·      Client service, scheduling, menu planning, and pricing

Plus, we provide you—included in the seminar fee—printed educational materials and a full year’s membership in APPCA so you can turn to the organization for mentorship and enjoy the visibility we provide via our Find a Chef searchable database and mobile app. And, you’ll receive a certificate of completion.

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Of course, there are some personal chefs out there who already have launched a business—maybe six months or a year ago or even longer—and need this kind of educational experience because they now know what they don’t know. And they need help. We welcome you and we also welcome APPCA members who want to polish their business skills or simply kick their marketing and/or client services up a notch.

Like all our seminars and books and software and the annual Personal Chef Summit, this weekend seminar brings with it the 20+ years APPCA has devoted to positioning the personal chef industry to the professionally validated status it enjoys today. We provide the only culinary-professional owned and operated (and award-winning) trade association specifically training and representing personal and private chefs.

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I believe it’s time well spent to recharge your batteries and reinvigorate your efforts, whether you’re a trained chef or proficient home cook who is adept and confident in the kitchen, but is at a loss when it comes to creating, setting up, and operating a small business. Time is money when you’re establishing a business, so why spend six months reinventing the wheel and making avoidable mistakes when we can help you get started on the right foot?

The February seminar in Chicago will take place on Saturday, Feb. 15 from 8:30 a.m.  to 5:30 p.m. and Sunday, Feb. 16 from 8:30 a.m. to 2 p.m. at the Renaissance Chicago O’Hare Suites Hotel, 8500 W. Bryn Mawr Ave. For more information, go to www.personalchef.com, call 1-800-644-8389, or send an email to info@personalchef.com.

What are your professional development goals as a personal chef? How are you trying to reach them? Please leave a comment and let us know.

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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Caron Golden

About 

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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