For many of us Thanksgiving is our favorite holiday. Why? Most likely because we gather with people we care about over a great meal–without the pressure of exchanging gifts.
That’s not to say there aren’t other pressures, especially if you’re a personal chef and catering the holiday. Over the years we’ve written a lot on Thanksgiving–offering tips and recipes. So, for this Thanksgiving week post how about we revisit a few of these posts? Below are links to our best Thanksgiving tips and recipes. And at the end is a recipe for a multi-grain salad that can be a great side dish for the holiday meal–and easily be adapted for the vegetarians and vegans at the holiday table.
Straddling the Holiday Service Dilemma: Can you possibly take on a catering gig or do extra cooking for Thanksgiving for clients and not fall asleep at your own holiday table? It’s a classic personal chef tug of war but APPCA’s founder and executive director Candy Wallace has some pointed suggestions for making this work so you can get the best of both worlds–provide your clients with service and enjoy the holiday yourself.
Beth Volpe’s Thanksgiving Turkey Two Ways: Undecided about how to prepare your turkey/s or how to get the dinner on the table so you can enjoy it with your loved ones? APPCA member Beth Volpe of Savory Eats figured out a way to make her Thanksgiving meal two days before so that she would have the holiday to enjoy with her family. “I make a brined, butterflied turkey, the gravy, the dressing, and the cranberry sauce the day before. Come Thanksgiving Day, all I do is slide my turkey in the oven and pour myself a glass of wine.” Beth offers her method of brining the turkey and has an additional recipe for a sensational turkey roulade.
Turkey Stuffing Muffins and Cranberry Chutney: Just when you thought you couldn’t come up with a new way to approach stuffing someone turns it into muffins. What a cool idea! You could certainly do with your own favorite, traditional stuffing, but take a look at this recipe from the Art Institute of California-San Diego. And pair it with this divine cranberry chutney!
Now how about a Thanksgiving dish that’s also healthy? Grains are always a favorite of mine and grain salads are a no brainer–but have you thought of combining grains in a salad?
Creating a multi-grain salad means you get a more interesting combination of flavors and textures, not to mention colors. It all depends of what you mix together. I love the chew of red wheat berries. They’re perfect with robust vegetables like winter squash and thick-cut portobello mushroom. Quinoa is more delicate and colorful and works well with fruit, red peppers, cheese, beans, and cucumbers. Farro’s nuttiness fits somewhere in the middle. I enjoy combining it with roasted cauliflower, tomatoes, and lots of herbs.
I decided to mix these three up together and add fruit in the form of fuyu persimmons and some beans–garbanzo and edamame–for color, texture, and sweetness. I got some crunch from toasted walnuts and pecans.
A word of advice, here. Combining grains doesn’t at all mean cooking them together. It’s a little extra work, but you must cook each grain type separately. If you don’t, you risk getting mush instead of the individual textures and flavors you’re after.
Also feel free to mix together your own combinations of whole grains. Consider barley, brown rice, kamut, and spelt, among others. And all sorts of other seasonal vegetables, beans, fruits, nuts, seeds, and herbs will work well, too. This recipe should be inspiration to create a dish based on what you enjoy and what you find in the markets.
Three-Grain Salad with Persimmons, Beans, and Nuts
Serves 6 to 8
1/2 cup farro
1/2 cup quinoa
1/2 cup wheat berries
3 1/2 cups chicken broth (or water/vegetable broth for vegetarians)
1/ cup red onion, diced
2 Fuyu persimmons, chopped
1 cup cooked edamame beans (available at Trader Joe’s)
1/2 cup cooked garbanzo beans
1/2 cup walnut pieces, toasted
1/2 cup pecan halves, toasted
1 tablespoon Mexican tarragon, chopped
Yield: 1 cup
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
pinch ground pepper
3/4 cup extra virgin olive oil
Cook each grain according to directions. For the farro and quinoa, the proportions are like rice: 2 to 1 water to grain. Bring the stock or water to the boil, add the grains, reduce the heat, cover and simmer for about 25 minutes. You’re looking for the stock or water to be absorbed and the grains to still have a little chewiness. For wheat berries, it’s more like 3 to 1 with a longer cooking time, more like 35 to 40 minutes. It’s okay if the water isn’t fully absorbed as long as the grains are cooked and are a little al dente.
In a large bowl combine the grains with the rest of the salad ingredients.
To make the vinaigrette, mix together the vinegar, mustard, garlic, sugar, salt, and pepper. Gradually whisk in the olive oil. Whisk until the dressing has emulsified. Pour enough into the salad to coat the ingredients, but not so much that in drenches it. Serve at room temperature.
Wishing all of our members and friends the happiest of Thanksgivings! We are so grateful to you!
What will you be doing for Thanksgiving? Catering? Enjoying time with friends and family? Both?
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!
Can you believe that Thanksgiving is in less than two weeks? In Southern California, it may be November but as of this writing we’re sweating it out in a heat wave–and turkey and all the fixings seem like a strange meal to be preparing. But it’s here and maybe the grill is better than the oven for the big bird.
If you’re catering your first Thanksgiving and feeling a little dread, relax. Do what you’re so good at as a personal chef: prepare. APPCA’s founder and executive director Candy Wallace is a firm believer in streamlining holiday gigs to keep them from becoming overwhelming. You’ve already done your client assessment, so you know what foods your client and their guests can eat or need to avoid before you planned your menu. And, we’re going to assume that if the meal needs to be vegetarian or vegan, you’ve got experience in that milieu.
So, really, the biggest things to do are advanced planning and shopping along with mindful prep. With that in mind, Candy offers seven tips to make your Thanksgiving week easier:
- Make turkey stock to be used in multiple dishes in advance of your event. Roast vegetables and puree in advance to have for a gravy base.
- Measure and prepackage everything to be used in assembling your recipes. You’ve got that down, of course. Personal chefs are the experts in food packaging and meal storage for clients. But this time, use your skills to set up efficient and smooth assembly of components used to prepare the holiday meal your clients are looking forward to.
- Are you baking cornbread? Then be sure to pre-measure all dry ingredients, then package and label them. Do the same with the wet ingredients. Same with stuffing.
- If you’re making cranberry relish, again, pre-measure the berries, dried cherries, etc. and package and label them separately from the liquid components, which you’ll also package. Assemble the relish on the day of service.
- Vegetables can take a lot of prep. So get that done ahead of time, including any blanching, shocking, and cooling so you can store them and make the recipes with little fuss on the day of the meal. Do the same with your herbs and spices–prep, measure, and store them. If you’re using the same herbs and spices for different dishes, separate them for each dish and mark them.
- Clean and prep your bird ahead of time. If you’re dealing with a frozen turkey, be sure you give it enough time to thaw in the fridge. If you’re going to do a wet or dry brine, you’ll need to start that process within a couple of days of the holiday.
- If space on the stove or in the oven is limited, identify the dishes that can be cooked in advance, frozen, and then reheated for the meal. Many pies–apple and pecan, for instance, as well as stuffing, sweet potatoes, and mashed potatoes–can be made ahead of time, wrapped well, and frozen to be reheated briefly in the oven or (except the pies) in the microwave.
Working a day or even several days ahead will save you time, and keep you sane and strong on Thanksgiving and other holiday service. Hey, do it right and you will still be able to enjoy the day yourself!
What dishes are on your Thanksgiving menu for clients? What tips can you share to make holiday catering more manageable?
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!
Time passes so quickly–and 2017 will be here before you know it. Hopefully, you’ve been thinking ahead about the next year and any changes you want to implement.
Like price increases. Yeah, that. Have your costs gone up? Many of you have clients pay for food directly, but for those of you who don’t, you need to take a look at your bills and figure out where you are today compared to a year ago. The same goes for expenses like gas, insurance, equipment costs, labor–anything you’re paying for that’s business related. Do your calculations and then inform your clients by the end of this month of your price increase.
No, this isn’t easy, but Candy Wallace, APPCA’s founder and executive director, says the best way to do this is in a letter. Be graceful about it, thanking your clients for allowing you to serve them during 2016. Then announce any changes in service or pricing that will be effective January 1, 2017.
You can also take advantage of this communication, she adds, by announcing any special service or foods you’ll be offering during the holidays. This can be a wonderful way to bring in some additional income–through catering holiday parties, cocktail parties, brunches, or receptions or offering special holiday treats. Do you make amazing cooking? Offer to make them for your clients. You can prep cookie dough or appetizers, or desserts and have them frozen and ready to bake off at the last minute. Just price everything out, including how you’ll package them, and include a price card with your letter.
Try to get events booked by the end of October for November and early November for December. The same for any extra baking or cooking you’ll do for clients. You may need to hire extra labor for events and extra cooking so you’ll need time to book that as well as any unscheduled kitchen time if you rent kitchen space.
This is also a good time to think about changes in the focus of the service you want to provide in 2017. Have you developed any new passions for a specific type of food or an interest in serving a specific demographic? This could be young families, older adults with medical conditions, or special diets in which you’ve developed an expertise? If so, add that to your letter. It’s a good way to market your services with people you’ve known and who value what you do. Alternately, it could be a way to gracefully segue from one client base to another.
Anticipating a new year also is a good time to take stock of your happiness quotient. We advocate the personal chef career as a lifestyle as well as professional option. Are you a parent of young children who wants to take more time with them? Are you interested in pursuing more education or travel? Are you reaching a point in your life in which you don’t want to work as many hours? Whatever it is, again, this is the time to chart your course for 2017 and use this letter to let your clients know if those changes will impact them.
As we hurtle towards year’s end, taking the time to focus on business and life basics and implementing changes to help you meet your goals is top priority. If you have any questions, be sure to reach out to Candy for help!
What are the professional changes you’re considering for 2017?
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!
No doubt you’re seeing an explosion of advertising from easy meal prep businesses and your eyes are rolling or perhaps you’re even panicking just a little. Well, Candy Wallace, APPCA’s founder and executive director, is going to talk you off the ledge– if you’re on it. Read why she is adamant that these businesses are no challenge to you:
Here we go again…Almost 10 years ago personal chefs were concerned with potential competition from the “Easy Prep” meal preparation locations such as Super Suppers, Dream Dinners, Dinner Studios, to name a few, popping up all over the U.S.
APPCA said, don’t worry; these franchised “assemble your own dinners” and take them back to your home don’t provide the level of customized meal service prepared from all fresh ingredients to the client’s taste, often in the safety of the client’s own kitchen. In fact, the easy prep meals were assembled from components that came right off the back of a big food service delivery truck and were more often than not pre-prepared components that contained fillers, stabilizers and preservatives, soups that were re-constituted, and sauces that came in cans. NOT the guarantee of all fresh ingredients supplied and shopped for daily by personal chefs and prepared from scratch for their client’s enjoyment.
The easy prep fad came and went fairly quickly and the personal chef career path continued to grow and thrive. This year will mark the 24th year of the introduction of the personal chef career path in the culinary industry. APPCA is proud to have been responsible for its growth, validation as a legitimate culinary career path by the ACF, for having published the definitive textbook for the industry, and for having co-created professional certification for private and personal chefs through the third-party certification partnership with ACF. It has been an exciting time for personal chefs who had the courage to leave the traditional career choices and strike out on their own to build a culinary business of their own that allowed them to support their families and loved ones by cooking, but also allowed them to create a business of their own with the ability to control their own professional destiny.
Now we have several new players on the field and it will be interesting to see how they play out.
The first new twist is similar to the easy prep premise, but differs in that the components for the recipes that are provided are delivered to the client’s doorstep. Some of these new delivery companies are Blue Apron, Fresh Direct, and Plated. The customer gets most of the ingredients, but still has to prep and prepare each meal using the supplied recipe; the only difference between this business and your customer’s everyday life is simple; they don’t have to shop at the grocery store for ingredients.
I am trying to see the big advantage to the customer since this delivery system actually doesn’t altogether eliminate the need to go to the market. They expect them to have some basics–and they still need to shop for other items, like toilet paper, dog food, laundry soap, milk, yogurt, bottled water, ice cream, and wine on a regular basis, so where is the benefit?
Unlike the service provided by a personal chef, the “easy prep but delivered to your door” services do NOT customize recipes to the customer’s wants and needs, and the customer must still prep, assemble, and clean up after each dish is prepared at the end of a busy and often stressful workday. Adding to the stress, sometimes the recipes don’t work. Where is the benefit?
The other new kid in town is something described as “Uber for private chefs”…
OK, I’m curious, so I asked the person who called to say they would be supplying clients for all of our chefs in the new future, what Uber for private chefs was, and was he certain he meant private chefs?
It quickly became clear he did not know the difference between private and personal chefs, but he made it clear he didn’t care about knowing what that difference was.
His premise for the business is to supply an app like Uber where a hungry client could go to the app and order a chef to immediately appear on command on site to prepare a meal…
I asked if these “chefs” were really trained chefs, whether they had business licenses, general liability insurance, culinary training, those kinds of fun things, but he said he couldn’t tell me any of that because it was secret. OK…secret…got it.
Next, we have the Airbnb version of the business. This time, the customer is able, through an app, to locate an individual in any city who is willing and purportedly capable of cooking them a meal that the client would go and enjoy in the cook’s home…
Some of these folks, who turned out to be home cooks of varying degrees of skill, have been calling APPCA wanting to get liability insurance through us. Apparently, the start up folks are directing them to us and telling them they can just call and we will cover them. It breaks my heart to turn them away because many of them are truly earnest in their desire to cook for clients, but most of them have no sanitation training, no training at all, no business licenses, no inkling of local regulations and licensing requirements. Someone is going to get hurt or get sick. I could not glean any criteria they must meet to protect the clients that use their service.
I know the internet was supposed to simplify our lives, but this does not appear to be well thought out.
Not everything we do needs to be ordered up on an app, and if all of those fun Silicon Valley start up geniuses are going to continue to create business apps, I wish they would make certain that the business is well conceived, provides a genuine service to the potential customer, and is safe and legitimate.
I know the Uber, Lyft, Airbnb, and easy prep instant delivery concept is exploding but the “right now” system isn’t automatically “right” for everyone. And, especially, when it comes to food preparation, the public needs to be careful about who is making their meals, what kinds of ingredients they’re using, how much–if any–expertise they have in meeting special needs diets, and, most important, how well trained they are in food safety.
So, be very proud of the custom services you offer as personal chefs. You are trained, scratch cooks with
municipal business licenses, safe food handling certifications, and you are carrying $2 million in specific personal chef general liability insurance coverage. The service you provide regular clients is custom designed and palate specific to each client’s wants and needs, including meals specific to a client’s medical challenges. All of the meals are prepared from scratch using only the freshest and safest ingredients available in your locality. We can promise our clients a safe food source.
As personal chefs, you do the shopping for fresh provisions daily and prepare delicious custom designed meals either in the safety of the client’s kitchen or in a licensed, inspected commercial kitchen.
Personal chefs truly provide convenience, delicious custom designed meals, and a degree of personal service and attention to the client’s preferences and desired level of culinary expertise seldom experienced outside the services of a full time private chef.
Let’s see how the new services on the block hold up or evolve…this should be fun to watch.
Personal Chefs ROCK!!!
Have clients been talking to you about these easy prep services? What are you telling them?
For personal chefs just launching their businesses, money can be tight. If you’re in that position–or simply looking for a way to reduce costs–check out this post by APPCA’s founder and executive director Candy Wallace:
Looking to stretch your start-up budget?
Trade outs can help.
Need a logo design but don’t have the funds to hire a designer in your start-up budget?
Offer a trade out.
A trade out is a dollar-for-dollar even exchange of services. Trades have been around for centuries and are a way of providing equal value for both parties providing services.
When I started my business over 20 years ago I wanted advice on developing my reporting, accounting, and tax preparation systems so I could share them with other personal chef start up chefs who would be able to use those systems with confidence. I didn’t have a lot of cash at the time so I approached a tax accountant with an offer for a trade.
My offer was that I would provide personal chef services for three dinners per week during his busy tax preparation season (January through April 15) for him and his three colleagues for one year to match fees for bookkeeping/accounting, personal chef report forms, and tax preparation services. The accountant would pay for the food costs.
Both of us were well pleased with the agreement. It allowed me to receive services that would not otherwise be in my budget at the time.
Advertising was another one of those services where I felt a trade out would be effective and attractive to the trade out partner.
Weekly/monthly local publications are surprisingly well read by residents. These are usually dropped at the door of the residence, and stacked or racked in local coffee shops, grocery stores, car washes, and the local library branch. They do not usually have a food section, so I presented myself at the office of the publication in the area I wished to develop for my services and offered to provide a regular article or recipe featuring a seasonal local ingredient in exchange for a prominent mention of my business and contact information on each of my articles or recipes. The recipes always included the invitation to “Call or e-mail Chef Candy if you have questions about this recipe or ingredient.”
The consistent response to this arrangement provided a large portion of my initial and ongoing client base and actually resulted in a feature article in the business section of the local daily newspaper that generated almost 400 inquiries for service or information about the personal chef business. The business editor’s wife read my column and prepared each recipe. It didn’t cost me a penny.
Trade outs are clean, specific agreements to exchange services dollar for dollar and can be put in writing and signed for protection of both parties.
I actually even traded out live copy radio advertising for my services which were provided for a morning drive DJ who wanted to lose a significant amount of weight. He spoke about his personal chef, the delicious meals, and his weight loss progress on his show daily and the radio station paid for the food so we were matching advertising dollars to personal chef service dollars. Once again, the DJ lost weight and I gained local visibility and picked up clients.
Don’t be afraid to approach a vendor or service provider with the option to trade out. You don’t know what they might need, and the worst response you can receive is No, which we all know that is just a word.
What services could you use that you could turn into a trade out?
Social media is great. We love it and are avid users. I spend a lot of time creating and curating content for our accounts and are tickled that we’ve seen our following grow.
But Facebook and Twitter in particular are no substitute for the intimacy–and privacy–you get on our APPCA forums. Here is a place where you can speak freely without worry that you’re going to get flamed or spammed by strangers. It’s a place where you can interact with colleagues on a range of issues that are deeply important to you.
Our forums are divided into a variety of categories, including Private Discussion, Virtual Water Cooler, Recipes for Succe$$, Sources and Resources, Special Diets, Tips and Techniques, Marketing, Techie Stuff, and Serving Senior Clients. If you have a special issue, there’s a forum to address it. You can add attachments to your post and create tags. And it serves as a terrific archive of resources.
But–and this is a big but–it only works if our members participate. So, here are six reasons you should make a habit of visiting and posting on the forums.
- You can get important questions about your business answered by your peers. Are you concerned about pricing or packaging? Has a client hit you with an issue that you don’t know how to respond to? Are you leaning toward moving your business from your clients’ kitchens to a commercial kitchen? Do you need to come up with a special menu for a client’s medical condition? Are you unsure how to figure out portions for a catering event? Are you going to teach a kids cooking class for the first time and need advice? You pose a question and your personal chef colleagues are bound to have feedback for you.
- You can network and really get to know colleagues in your area you may not have met or colleagues in cities across the country. We all know how beneficial networking is in general, but, for example, here it’s not uncommon for our members to reach out to others in their service area with referrals.
- You can totally brag on yourself to those who will appreciate your success. Did you just get a TV gig or an award? Did you score a great new client or catering gig? Are you bursting because one of your clients wrote the most flattering letter of recommendation? You have a built-in audience of support on the forums.
- You can get a heads up on potentially fraudulent “clients.” We hate to talk about scams but there’s an underbelly of unscrupulous people (think Nigerian princes) who approach unsuspecting personal chefs with a too-good-to-be-true proposition. Experienced personal chefs have received these missives (typically someone overseas who is coming into town and wants to hire you as a personal chef but the money exchange is suspect) and can give you the low down on whether what you’ve received is legit or you’re being played. You want to tap into that on the forums.
- You can brainstorm marketing ideas and ways to get new clients. It can open new avenues you may not have previously considered and you can get help (or give it) to nail down the specifics.
- You can bitch and moan over whatever is bothering you in the company of sympathetic colleagues. You’ve had a bad day. A client gave you a hard time for no good reason. Your kid and your mom are both sick and you’re wiped out. Whatever it is, you have the attentive ear of your peers and can get virtual hugs when you need them the most.
- You can be the expert. All of you who have been at this awhile can share your expertise with those who are newer to the career. Or if you come to being a personal chef from an arena where you have useful expertise in marketing or finances or media, you can provide expertise to colleagues who need a hand.
We know how incredibly busy you are. Sometimes it feels like getting on the computer at the end of a long day is just one more task than you have the time or energy for. But using the APPCA forums is an investment in your career and a benefit we want you to take advantage of so that the hive mind can create more success for you and everyone else who is a part of our APPCA family. If you haven’t given it a try, get on and introduce yourself. If it’s been awhile since you’ve participated, Candy and I urge you to return. Let’s talk!
Have you signed up for the our Personal Chef Forums? If not, what’s holding you back? If so, what’s been the biggest help you’ve received from participating?
You’ve met APPCA member Anne Blankenship of Designed Cuisine. We’ve written about this Dallas-based personal chef before. She recently sent us a note about a client whose dietary needs posed real challenges to her skill set. But instead of turning them down, she turned it around, did a lot of research, and ended up having a learning experience that she says has made her a better chef. We thought you’d be interested in her dilemma and how she solved it–along with a couple of recipes she created for them.
I have started cooking for the most difficult client (menu-wise) that I have ever had in all the time I’ve been doing this. They are delightful people (thank heavens!) and enjoy everything I cook for them. Personally I think it’s as much about the service as it is the food with this client, but just my thought.
Here’s what they do not eat:
- No sugar
- No onions, beets, carrots, etc. – no root vegetables
- No pasta, potatoes, rice, wild rice, quinoa, farro, barley, or grains of any kind (but they eat about 1 to 1 1/2 pieces of bread a day) – no bread crumbs, panko, etc.
- No beans or lentils
- No mayonnaise or yogurt
- No honey, agave, etc.
- Very little cheese – some fresh mozzarella, ricotta, etc.
- Very little soy sauce/Worcestershire sauce
They will eat a little butter, olive oil, sesame oil, avocado, artichokes, sour cream, olives, and miso. And a bit of salt. They’re not on the Paleo plan, or gluten-free, but just have consulted with a nutritionist and are going by those recommendations. This couple is probably in their 60’s and they look great, so I guess it’s working.
I did a cooking class for this couple’s children and spouses, and they started talking to me that night about cooking for them. I told them I needed to do some research before I could commit. I didn’t want to start cooking for people on such a special regimen unless I had at least a good handful of recipes in my “arsenal,” especially since it would be a once a week gig. And she told me they liked to eat beef (usually a steak) out, so for me to focus on ground turkey and chicken recipes, along with side dishes. Also some fish dishes, although they like to grill salmon. Thankfully it’s summer, so lots of great veggies abound now.
I started going through all my side dish recipes, chicken recipes and the few ground turkey recipes I have. Then I hit the Internet, combing through recipe after recipe, and communicating with the client to double-check on permissible ingredients. After three days (almost solid) of research, I was pretty proud of the fact that I had come up with about five pages of possible entrees and side dishes for them. My brain was fried, though! I also talked to a fellow personal chef here in town for whom I’ve worked with on some dinner parties, and who probably has more experience with special diets than I do. Even she was stumped!
Here are some of the things I have come up with:
- Zucchini Lasagna: Made with slices of zucchini for the noodles, ground turkey, fresh herbs, tomato sauce and paste, and a little fresh mozzarella
- Stuffed Bell Peppers with Ground Turkey and Vegetables
- Marinated chicken: They like to grill so I’ve found some good recipes using garlic, olive oil, fresh citrus juices, and some that are “rubs” to put on the chicken. I also suggested chicken thighs, as they can be more flavorful. I have some more Asian-oriented marinades as well, since Asian food tends to be more healthy (sometimes) and uses things like fresh ginger, soy sauce, Worcestershire, Sriracha, etc.
- Baked Chicken Thighs and Drumsticks with Lemon
- Baked Pistachio-Crusted Chicken with Caramelized Onions
- Roasted Multi-Color Cherry Tomatoes with olive oil, balsamic vinegar, and garlic
- Baked Chicken Breasts with Lemon, Cumin and Mint
- Roasted Cauliflower with Garlic, Lemon and Parmigiano-Reggiano
- Turkey Lettuce Wraps with ground turkey, spices & Sriracha, wrapped in lettuce leaves to eat
- Forty Cloves of Garlic Chicken: a whole chicken roasted with 40 cloves of garlic, olive oil, lemon, salt and pepper
- Trout in Foil with Jalapeños and Lemon: A big hit!
- Roasted Broccoli with Garlic
- Steamed Green Beans with Toasted Pecans
- Cucumber, Onion and Fresh Dill Summer Salad
For fish, I prepare it and they like to bake it off, so I do fish in foil, and fish in parchment paper. They were eating tilapia (which, I’m sorry, is “starter fish” to me) so I made them some snapper and halibut and they thought it was the greatest thing in the world! Parchment is great because you can layer aromatics like fennel, lemongrass, etc. and just use a bit of olive oil and lemon with maybe something like capers and you can’t go wrong.
When a recipe calls for onions, I use green onions. I double-check the recipe to see if green onions would be a good substitute and in most cases I can use them, but have to use a lot to make up for the quantity of what would be ½ cup of chopped onion, as an example.
That’s just a few ideas. I also thought about roasting plain chicken breasts or thighs but making flavorful sauces to go on top of them. I have an “Aji Verde” sauce with cilantro, jalapeño, olive oil, garlic, vinegar, cumin and sour cream that is really good. And using ingredients like fresh lemon juice/sliced lemons, mustard (Dijon and regular), miso and similar type things helps flavor up chicken.
The best part of all this is that it has truly made me a better chef. Most of the recipes I have made for them are new to me, but I can tell pretty much whether or not it will be at least somewhat tasty. All that research I did is really good to have and may help me in the future. I am sure there are some APPCA chefs who might think this is a piece of cake but it was really a “let’s raise the bar” moment for me. Guess a lot of my clients have been more “comfort food” oriented, and even the healthy eaters weren’t this strict.
I am more confident each time I cook for them and they are terrific about feedback. They have liked pretty much everything I have cooked and I’m not even halfway through my five-page list yet!
Stuffed Peppers with Ground Turkey and Vegetables
4 green bell peppers, tops removed, seeded, and chopped
1 pound dark meat ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 can (14.5 oz.) diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning, to taste
Garlic powder, to taste
Salt and pepper, to taste
Preheat oven to 350 degrees.
In skillet over medium heat, cook turkey, Italian seasoning, garlic powder, salt and pepper, until turkey
is evenly browned. Set aside.
Heat oil in same skillet and cook onion, mushrooms, zucchini, bell peppers, and chopped pepper tops until tender. Add drained canned diced tomatoes and tomato paste. Add spinach and cook until spinach is sufficiently wilted. Stuff green peppers with skillet mixture.
Put peppers in oven and cook approximately 40 min.
1/2 cup shelled pistachio nuts, finely ground
3/4 teaspoon salt (DIVIDED USE)
1/2 teaspoon plus 1 pinch freshly ground black pepper
4 boneless, skinless chicken breasts
1-2 eggs, lightly beaten
2 tablespoons extra-virgin olive oil
1 cup diced sweet onion
Preheat oven to 375 degrees.
Grind nuts in food chopper. Mix nuts in pie plate with 1/2 teaspoon salt and 1/2 teaspoon pepper. If chicken breasts are large, pound to thin them.
Dredge chicken breasts in egg mixture, then pistachio nuts. Press nuts firmly into chicken with hands. Place chicken breasts on plate or tray and refrigerate 30 minutes or longer (helps “set up” the nut mixture to adhere to chicken better).
Heat 1 tablespoon olive oil in pan and cook chicken breasts, 2 minutes per side. Remove chicken from
Add 1 tablespoon olive oil and sauté diced onion, 1/4 teaspoon salt, and a pinch of pepper. Sauté onions until browned.
Place chicken in baking dish, top with sauteed onion, and bake 15 minutes or until thermometer inserted in thickest portion of chicken registers 160 degrees and juices run clear.
Have you been faced with client dietary requests that knocked you out of your comfort zone? What did you do? Say no or figure it out?
Our Candy Wallace has been on a commencement speech roll. Earlier this spring she delivered a virtual graduation address to the students of the Escoffier Online International Academy. Then on June 17 she was the keynote speaker at the Art Institute of California in San Diego’s commencement.
It’s no surprise that the founder and executive director of APPCA would be asked to give graduating students–and not specifically the culinary students–just entering their new chosen profession words of wisdom and advice. After all, Candy has been a leader in the culinary industry for decades. She’s seen it all and done it all–and created a career path that has drawn hundreds upon hundreds of people looking for a way to better control and direct their lives and find success and happiness.
So, what did she tell these graduates, whose degrees ranged from fashion, web design, photography, and advertising to media arts and animation and culinary arts?
She told them that the first thing they needed to do was make a plan. “Not having a plan is like throwing yourself off a cliff and trying to knit a parachute on the way down,” she said. “That’s not so good. You need a roadmap to avoid the pitfalls of cliff jumping.”
You start, Candy said, by defining where you want to go–in 10 years or next year. This plan is where you create a place for your dream to live.
Then, she noted, you have to figure out how to get there. “Know that you don’t know it all yet.” And she advised them to search out resources for learning more. And throughout, to stay humble and stay determined.
Find a mentor, she advised, someone who can help you, push you, encourage you, and be honest with you while you’re learning and growing.
Here some other sage nuggets of advice she gave these graduates:
- Commit to learning something new every day.
- Know that you can’t learn everything on the clock so you need to do it on your own time as well.
- Make mistakes. It can be frustrating and embarrassing but admit to them and learn from them. Just don’t make the same mistake twice.
- Be patient with yourself and stay realistic.
- Keep your eyes open for opportunities and see challenges as opportunities in disguise.
- Be kind to the people you encounter along the way and give credit to those who help you.
- Learn about the world, especially through travel. Be adventurous and curious–and share your own culture.
- Participate in your community.
- Nurture the friendships you make over the years. Keep loved ones close to you.
- Honor your parents. They started you on this journey and have been your biggest cheerleaders.
And, finally, she told the graduates, “Stop along the way to enjoy your life. Press the party button!”
You can listen to the full eight-minute speech here:
What were the best words of advice you received when you launched your career? What do you wish someone had told you?
Carol Borchardt is one of APPCA’s greatest success stories. She’s an in-demand personal chef, who dug deep and expanded her talents to include writing and food photography. In fact, she’s helped us with gorgeous photos for our Facebook page and upcoming new and improved website. Carol understands the value of smart marketing through photography and social media. And she’s melded both to launch the delightful food blog, From a Chef’s Kitchen. I asked her to tell the story of how she got into blogging and how she’s turned it a strategic way to promote her business and even add new revenues.
We eat with our eyes first and everyone loves to look at beautiful images of mouthwatering food. I have always been fascinated with food photography and all that goes into producing those beautiful images. However, it wasn’t too long ago, whenever I attempted to photograph something, the result was nothing short of awful.
As part of reaching out and getting to know people in my local food community to promote my personal chef business, I got to know one of the food columnists at our local daily newspaper. She asked me to help with a project, loved the recipes I submitted for it and subsequently asked me to do a biweekly food column containing a recipe and write-up for the newspaper. I had never done food writing before but thought it was pretty cool to be a personal chef and newspaper columnist. I would get paid and the newspaper would allow me to mention my personal chef business at the end of every column so I figured…why not.
As part of the arrangement, the newspaper was going to send a photographer out for each column. However, with my cooking schedule and where I live, scheduling cooking, styling and photographing the dish was nearly impossible. After two complicated sessions, I decided to take the photo myself. The photo was not very good, however it passed and the newspaper was happy to let me take all photos after that.
Suddenly, I was a food photographer too, which was pretty interesting because my knowledge of photography in general was quite limited.
Because of my new sideline gig as a biweekly columnist for the local newspaper, I wanted to learn more about food writing. I came across Dianne Jacob’s book, Will Write For Food. Her book is a great resource for anyone interested in writing a cookbook, doing freelance food writing and, of course, food blogging, which is how I became intrigued with it. It intrigued me because I love to create new recipes and being able to share them with the world seemed so rewarding. However, my personal chef business kept me extremely busy so I wasn’t able to delve into the process.
Then, two years ago, I was sidelined from my personal chef business due to an injury. I tripped and fell in a client’s kitchen, fracturing my right kneecap. I couldn’t work or drive for six weeks. It was during this time I realized that someday my personal chef career could end for any number of reasons. Having already experienced severe office job burnout prior to becoming a personal chef, I knew there was no way I could ever go back to work in an office. I felt I needed to have something to fall back on that I was passionate about.
That’s when my “real” food blog was born. I say “real,” because I had a small blog section on my business website, but it got very little traffic. I knew absolutely nothing about how to promote it; I didn’t even have a Facebook account until a few months before my accident. My food photography had progressed to a point where FoodGawker.com and Tastespotting.com were accepting some of my photographs so I received traffic there. Because their editors carefully curate those sites, having photos accepted was very encouraging to me.
So, with tons of time on my hands during my recovery period, I decided if I were ever going to delve into food blogging, it was the time to do it.
Because a food blog is nothing without great photography, I first immersed myself into learning everything I possibly could to improve my photography through reading books, watching online video workshops and by studying great food photography.
I then researched how to start a food blog and looked at hundreds of food blogs.
I knew nothing about social media but knew I had to learn it in a hurry because it’s one of the main ways to promote a food blog. Pinterest, Facebook, Instagram, StumbleUpon, and Google+ were all mysteries to me so I had to start figuring them out.
I knew nothing about WordPress (a popular blogging platform), website design or search engine optimization (SEO). For my personal chef business website, I had always let pros at APPCA do it. This, however, I was determined to learn from the ground up, and it wasn’t long before I learned what the “white screen of death” was.
I also knew nothing about how to make money with a food blog—I just knew people did it because they published their income and traffic reports.
But, as with all journeys, they begin with the first step. My original food blog concept, which was based around my love for cookbooks, seemed to confuse everyone. Most people thought all I did was rework cookbook recipes. (Branding experts advise having a clear, definable focus.) The concept worked for Heidi Swanson of 101 Cookbooks fame, but it wasn’t going so well for me. Three graphic designers couldn’t come up with the right logo for me so I worked until midnight many nights trying to design one myself on professional software I knew nothing about.
After hitting numerous roadblocks, I decided to rebrand last summer and change my name to what it is now—From A Chef’s Kitchen. I knew I was doing the right thing when one of the first people I told about the change said, “Now THAT tells me who you are!” I tried a graphic designer one more time and my logo came together quickly and painlessly.
Fast forward to today and I’m having a ball. I absolutely love the process of recipe development, styling the dish and nailing a mouthwatering shot. I love being able to share my recipes and passion for food with the world. It’s very gratifying receiving comments from readers who made a recipe and it’s become their new family favorite.
Through social media and particularly Pinterest, my traffic is growing nicely. Many of my posts are written from my viewpoint as a personal chef. I’m also using my food blog to help promote APPCA and personal chefs in general with my monthly “Menus” posting.
I don’t plan on giving up my personal chef business any time soon, but ways I’m turning my blog into a secondary business is through:
- Ad revenue
- Affiliate marketing (commissions are earned by helping to sell other people’s products)
- Recipe development / sponsored posts for companies. So far, I’ve worked with Calphalon, Weight Watchers and Australis Barrmundi for compensation. However, companies such as Oxo and NordicWare send products for review and I’ve also been able to add some free cookbooks to my collection.
Many food bloggers develop a product to sell such as a self-published cookbook, other food-related book or meal plans. I would like to do that someday. I hope to start doing freelance food photography work and am looking into becoming a certified food stylist.
I’m still a little shy about putting myself out there with my recipes and photography but I’m growing more and more confident about it each day.
If you enjoy photography, writing and recipe development, I highly encourage you to look into food blogging. As a mentor of mine in the food blogosphere said, “Start, and then learn.” That’s what I did!
Have you been wanting to start a blog? What’s been holding you back? If you have one, please add your link in the comment section below and describe what you’re doing.
We’ve talked recently about the importance of marketing, including taking your expertise to video and television. So I was tickled to see one of our members, Jes Thomas of Soul Food: A Personal Chef Service in Knoxville promoting her TV appearances on Facebook. If you want to learn how she has made this leap, read on.
Jes has only been a personal chef for a year. “I have always loved eating, which led me to the path of cooking,” she says. “I have been leading college ministry at my church as well as homeschooling my children. Now that they are older I have freer weekdays. I honed my skills in cooking because of all the events and gathering related to church and community. People always asked if I would ever open a restaurant but that is too much of a headache. The joy comes from people who feel ‘filled,’ both physically and emotionally. I love when my food helps them. Personal chefs combine all the best parts of cooking for others. My customers have a need and I get to fill it in a personally fulfilling way.”
Jes came to food through her work in advertising and public relations for a year following college, where she earned a BA in Mass Communication and a Masters degree in Religions Education. At the firm, Jes worked in departments with food clients and learned about gourmet foods because she was in charge of ordering the upscale lunches for client meetings in New York City. Around that time she also started baking and collecting recipes as well as take random cooking classes at kitchen stores. When she moved to her small town in Appalachia, she began to explore “cooking from scratch” because their rural town didn’t have many restaurants or specialty grocery stores. She used videos on foodnetwork.com for more education. And she spent a week in New York City at the Institute of Culinary Education, learning to make croissants, bagels, and pretzels, as well as a boot camp for gourmet cooking.
Last year, Jes took the APPCA certificate class with Candy Wallace. Part of the training included learning how to contact media outlets, which complemented her knowledge of how to write press releases. Jes says her strategy was to make her free website as professional as she could without paying for extra bells and whistles. She set up social media accounts on Facebook, Twitter, Instagram, and About Me and then started following all the major news people in the closest city where she wanted to work. “I was hoping some of them would notice and follow me back,” she explains.
Jes got her first break when she saw that the ABC affiliate, WATE, asked the audience to send in news ideas. “I wrote up a press release about myself and the business and emailed it to the hosts of Good Morning Tennessee,” she says. “Then I tweeted the hosts and let them know I sent them the e-mail. They wrote me back and said they were interested. Within a few weeks, I was interviewed about the business.
“That is how I landed my first regular client,” she says.
After that, Jes pursued the WBIR, the NBC affiliate, because they had a kitchen on set. She sent another press release to the producer, tweeted her, and she wrote back. After her first on air appearance, the producer asked if Jes would be interested in coming back. “I have been there monthly since then. It would be great if it were a paid gig, but I will take the free publicity any day!”
As anyone who has done this knows, it can be tricky to cook on air while holding a conversation with the hosts. Jes acknowledges that it takes a lot of practice.
“I practice cooking at home and explaining it. My first few segments, I practiced the ‘script’ in my head and tried to think of all the points I wanted to cover. You’ll notice in a couple of the segments, Russell Biven, the co-host, jokes around with me. I must say, that did distract me and I lost my train of thought. There are actually quite a few blunders I have made, but I have done a lot of teaching in different subjects so I have learned to ad-lib!
“I took public speaking in college and grad school. I still get nervous about messing up, but I think that is what keeps me on my toes. I am up front every week at my church of about 100 people doing announcements and a lot of that is ad lib with my husband. Keeping thing light hearted and fun is my goal.”
At this point, Jess has a few local shows under her belt: Live at 5 at Four on the NBC affiliate, Fox in the Morning in Knoxville, and Good Morning Tennessee, which has invited her back–even though they have no kitchen. “The great thing is now I have connections on these shows, so if I want to do something different with the business I can get in touch with them and have a place to promote it.”
Have you done television spots to promote your business? How did you find your way in? How has it helped your business?