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!

Are You Readying for Retirement?

Filed under: Business Strategies , Tags: , , — Author: Caron Golden , October 2, 2017

Are you a person who plans ahead? Well, if you’re heading towards retirement–or at least slowing down a bit–coming up with a strategy for what to do when you retire should be on your to-do list.

That’s something APPCA member Anne Blankenship of Designed Cuisine in Dallas has been doing. She sent us a note to tell us about her plans and we asked her to share it with the rest of our members. Take a look:

I looked up the other day and realized that my upcoming birthday would put me another year closer to Medicare and only 2 years from retirement – Yikes! I absolutely love being a personal chef and having come into it so late in life (at 50+), that I really treasure every day in a career that is so rewarding and satisfying.

It made me start thinking about what would I do when I retired? Never been the kind of person to sit on my behind, and I enjoy staying active as much as possible. I attended culinary school for the experience but in the back of my mind was the thought – “well, when my body starts to give out, maybe I can teach cooking if I have some type of certification.” The certification aspect of finishing culinary school kept me going as much as the knowledge and experience I gained. Proudly graduating as a “Certified Culinarian” was a big day!

As retirement looms closer I started researching about what people do when they retire, why some people are happier in retirement than others, and that if one PLANS for their “golden years” they are well-prepared and more satisfied when this life-changing event occurs. Ah, that word “plan” caught my eye, as all my friends know that I am the one in the group that takes charge, plans events, and am affectionately called “She Who Organizes.” Activities such as volunteering, substitute teaching and other jobs for those who are retired came up in my reading and it started to sink in – I really could teach culinary school when I retired. So my planning/strategy of finishing culinary school had paid off with that little voice in the back of my head saying “finish school so you can teach someday.”

 

Putting some action into all the research I had done, I took a deep breath and decided to contact a community college in the area where I plan to spend 6 months of the year. The worst they could do was to say “no.” My plan is to spend 6 months in the mountains in northeastern Arizona where it is so beautiful and cool in the summer months, with plenty of hiking, fishing and similar activities available. There are many retirees in the area and I was thinking these people would be my potential students. The college responded quickly (a pleasant surprise) and put me in touch with the HR person. Since I knew I would be out there in August of this year, I asked if I could meet with her, explaining my idea and that although it would be a few years away, teaching culinary classes at the college was my interest.

Wanting to be prepared, I had sent ahead by e-mail all the information I could about my certification, my memberships in the American Culinary Federation, Texas Chef’s Association, etc. I was lacking information about my membership in APPCA, so made a call and spoke with Candy. She graciously volunteered to write a letter of recommendation for me and the college was quite pleased to receive it. A super bonus to being an APPCA member!

I had a very nice interview with the college administrator/HR person during my vacation there in August. During my meeting, she explained that once I was vetted, I could set my own schedule for the classes, curriculum, class size and fee (the college takes a percentage). This sounded like heaven! At the end of our meeting she said she would start a file on me and to please stay in touch. They currently have one culinary instructor and are considering building a kitchen at one of their campus locations in the future. I am hoping they vote “yes” on funding for a new kitchen!

So if you are approaching retirement and need some ideas as to what to do with yourself, consider sharing your knowledge and talents with others who want to learn about cooking. I always advocate that teaching cooking is teaching a life skill, and feel like I am “paying it forward” when I do so.

Are you getting close to retirement? What plans are you making for when you’re done with working?

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!

Are you a frustrated pizza maker? I think all of us who love to cook have gone through a pizza-making phase, finally giving it up in frustration. We’ve lined ovens with tiles, spritzed with water, tried different flours, different methods of dough making. And then threw up our hands and went out to eat.

I think you should give it one more shot–based on an afternoon I spent with a young man from Milan, Andrea Burrone, who a year ago with two partners opened a delightful Italian pizza restaurant called Ambrogio15 in San Diego’s Pacific Beach. This sweet, charming, and very talented chef, who started out professionally working in banking, has clearly found his calling. And his calling is making pizza in San Diego using traditional Italian ingredients and techniques.

Now Burrone is working with something we don’t have: a ginormous Marana Forni oven imported from Italy that reaches temperatures of 700 degrees–something your clients’ home oven can’t even dream of. But are there any home cooks better than Italian home cooks? If they can do it in their ovens, so can we–if we know what we’re doing.

Burrone revamped the proprietary restaurant recipe to work for a home cook. For one thing, while he uses a biga–or starter–at the restaurant, the recipe we have here is for a direct dough, using active yeast, 0 flour, water, sugar, and salt.

The other thing we should do to make pizza successfully is to bake the crust first, then add the topping. This way the pizza crust gets nice and crunchy, not soggy (yeah, I’ve been there, too). And the dough should be baked first at the bottom of the oven sans toppings and then in the middle once it’s filled.

Burrone demonstrated dough making in a Kitchen Aid stand mixer, using the dough hook. First, he began by activating the yeast, mixing it with room temperature water and sugar, then letting it sit for about 15 minutes.

Once the yeast was bubbling, he placed 0 flour in the bowl of the mixer. He then added the yeast mixture, slowly blending it until incorporated. With that, Burrone added more water and brought up the speed, then olive oil, speeding it up again, then salt. Max out the speed and keep it going until the dough pulls away from the sides and forms a ball. Depending on the weather–both temperature and humidity–you may have to add more flour or more oil to get it to that point.

Stop the mixer, pull the bowl out, cover and let the dough rest until it doubles in size. Then comes the fun. Divide the dough into sections 100 grams each (yeah, you’ll need a kitchen scale to do all this). Each ball will make a 12-inch round paper thin Milano-style pizza.

Turn each piece into a ball by pulling the sides out and under until the ball is smooth. Then turn it over and pinch the underside to seal. Do this to each piece, cover, and let rest at least two hours until they’ve doubled in volume.


When you’re ready to make the pizzas, turn on the oven to 500˚F to preheat. Now you have a choice–you can either use a rolling pin to roll out the dough or use the tips of your fingers to gently press it out. Use flour or semolina to keep the surface from getting sticky when you shape the dough. And when you put the shaped dough on a pan, be sure to put oil topped by a sprinkling of semolina or cooking spray on the pan before placing the dough on it.

Now you’ll place the pan in the lowest part of the oven for 12 to 15 minutes. Remove it and add your topping–whether it’s the delightful Arugula Pistachio Pesto below or tomato sauce (be sure to use peeled San Marzano tomatoes with basil–in the yellow can–for what Burrone says is the most authentic margherita-style pizza), topped with cheese. Then put the pizza back in the oven, but on a rack in the middle of the oven. Bake it for another 4 to 5 minutes until the cheese is melted. That’s it!

Here’s another Burrone tip. If you’re using fresh mozzarella on your pizza, make sure that the night before you place it in a colander over a bowl so that it will release its water–and you again avoid a soggy pizza crust. And don’t, don’t, don’t use pre-shredded cheese. Just don’t.

Arugula Pistachio Pesto Pizza
from Andrea Burrone of Ambrogio15

Note: Most American home cooks are used to measuring by volume, not weight. Here, most of the amounts are indicated by weight using grams. If you have a kitchen scale, this should be no problem–and the measurements will be more accurate, creating a more successful outcome.

Ingredients

Pizza dough
Yield, 5 to 6, 12-inch pizzas

25 grams fresh dry yeast
30 grams water, room temperature
5 grams sugar
575 grams 0 flour (If you can’t find it locally at places like Whole Foods or Mona Lisa it’s available on Amazon.com)
300 grams water
30 grams extra virgin olive oil
12 grams salt

Arugula Pistachio Pesto
Yield: 4 cups

3 cloves garlic
100 grams pistachio nuts, raw and unsalated
150 grams parmesan cheese
15 grams salt
300 grams fresh arugula
450 grams extra virgin olive oil

1 ball of fresh mozzarella, drained overnight
5 or 6 slices mortadella (optional)
6 cherry tomatoes, sliced in half (optional)

Directions
1. Combine yeast, water, and sugar. Let sit 15 minutes. It should be bubbling.
2. Insert dough hook in stand mixer. Place flour in the mixer’s bowl. Add yeast mixer and start blending at the 3 speed until incorporated. Slowly add water and bring up speed to blend. Slow it down and add the olive oil and speed it up again. Slow it down to add salt (and, if it’s too thin, more flour). Bring the mixer to maximum speed (6 to 8) and mix until the dough pulls away from the sides and forms a ball.
3. Remove bowl from mixer, cover, and let the dough rest for 30 minutes until doubled in size.
4. Divide the dough into 5 to 6 pieces, each weighing 100 grams for a 12-inch pizza. Form balls with each by pulling the sides out and under while turning until the surface is smooth. Pinch the underside to seal. Sprinkle some semolina or flour on the counter or a tray and place the balls on them. Cover and let rest for at least 2 hours until the balls double in volume.
5. To make the pest, place all the ingredients except the oil in the bowl of a food processor or blender. Blend them together, then slowly add the oil. If it’s too thick, add a little water. Taste and adjust seasonings. Set aside.
6. To cook the pizza, preheat the oven to 500˚F. Roll out the dough by hand, pressing and shaping it in a 12-inch circle with your fingertips, or use a rolling pin. Spread a little oil on the pan and then sprinkle it lightly with semolina or use a baking spray like Pam. Place the pizza dough on the pan and place on the lowest rack in the oven. Bake for 12 to 15 minutes.
7. Remove pizza crust from oven. Spread about 2 tablespoons of pesto on the crust and top with pieces of mozzarella.
8. Place pizza back in the oven, but on the middle rack. Bake another 4 to 5 minutes. Remove and top with folded slices of mortadella and fresh cherry tomatoes.

Do you make pizza for clients or for your family? What’s your technique? 

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!

All too often on our private forums and our Facebook pages, we hear from chefs about sketchy and downright fraudulent communications they receive that seemingly inquire about personal chef services. In reality, these missives are almost always phishing scams.

Here’s a typical one that several chefs around the country received about five years ago:

Hello,
I’m in need of a professional chef to handle surprise birthday party i’m planning for my Husband upon our return from Quito, Ecuador. We’re here right now on vacation and my husband will be turning 45 on 28th of this month while our return is slated for 27th but we’re looking at planning the party between 28th Nov and 8th Dec. As you would see, there’s hardly any time for me to make all the plans myself so i want to hire a professional chef on standy for that day who would cater for at least 20 friends/family members for a sit down dinner party style. Kindly respond back to let me know how much you charge and if you’re able to accept payment in form of check so we can finalize plans long before our return.
Thanks.
(Tee Marcy)

As member April Lee of Tastefully Yours explained, these phishing scams have many things in common, “most noticeably is poor English, poor grammar or improper use of capital letters and punctuation (although I’ve noticed that the scam emails have gotten a little better about this over the years).”

She added that the context of scams also follow certain themes:

  • Vacationing in “fill-in-the-blank” area with family and needing meals for everyone for one to two weeks (or more)
  • Need to throw a surprise party/dinner with little advance notice, but inquirer is impossible to contact directly via telephone (because s/he is in the military and overseas, or s/he is deaf and doesn’t communicate by telephone) and they cannot give a physical address of the venue
  • Wanting to hire you for the event without even talking to you
  • Requesting a bizarre menu, ranging from 100 wrapped chicken salad sandwiches to everything that’s listed on a deli menu somewhere
  • Offering to send a driver to pick up the food and/or deliver a check. Many times they offer to send you a big check and will ask you to pay the driver when they get there.

Seasoned email recipients who have endured their fair share of banking requests from Nigerian princes will immediately see that these emails that are too good to be true are. But all too often personal chef newbies, eager for new gigs, are vulnerable to these scams. And, as Lee pointed out, they can stand to lose thousands of dollars to rip-off artists.

How do they do it? APPCA Executive Director Candy Wallace explained that once they lure you with the full service for an extended time, ask you to submit menu plans, and basically befriend you, they then go for the close.

“What they want is the chef’s banking information so they can clean out the chef’s account,” Candy said. And, she added, while that letter above is typical, they are growing more sophisticated.

“You could at one time spot these right off the bat because the scammers use of the English language was so bad, or their lack of knowledge of food was also a tip,” she said, “but they have done their homework and present a much more believable scenario.”

So, how do you protect yourself?

Christine Robinson, who with partner Dennis Nosko, owns A Fresh Endeavor Personal Chef Service, suggests several tactics: “Google the person contacting you; ask questions, pointed questions; use common sense; and, if you doubt what is sent, use the APPCA Forums, ask, run it past people you know.”

Candy has offered some tips of her own on our forums:

  • Watch out for “phishy” emails. The most common form of phishing is emails pretending to be from a legitimate retailer, bank, organization, or government agency. The sender asks to “confirm” your personal information for some made-up reason: your account is about to be closed, an order for something has been placed in your name, or your information has been lost because of a computer problem. Another tactic phishers use is to say they’re from the fraud departments of well-known companies and ask to verify your information because they suspect you may be a victim of identity theft! In one case, a phisher claimed to be from a state lottery commission and requested people’s banking information to deposit their “winnings” in their accounts.
  • Don’t click on links within emails that ask for your personal information. Fraudsters use these links to lure people to phony Web sites that looks just like the real sites of the company, organization, or agency they’re impersonating. If you follow the instructions and enter your personal information on the Web site, you’ll deliver it directly into the hands of identity thieves. To check whether the message is really from the company or agency, call it directly or go to its Web site (use a search engine to find it).
  • Beware of “pharming.” In this latest version of online ID theft, a virus or malicious program is secretly planted in your computer and hijacks your Web browser. When you type in the address of a legitimate Web site, you’re taken to a fake copy of the site without realizing it. Any personal information you provide at the phony site, such as your password or account number, can be stolen and fraudulently used.
  • Never enter your personal information in a pop-up screen. Sometimes a phisher will direct you to a real company’s, organization’s, or agency’s Web site, but then an unauthorized pop-up screen created by the scammer will appear, with blanks in which to provide your personal information. If you fill it in, your information will go to the phisher. Legitimate companies, agencies and organizations don’t ask for personal information via pop-up screens. Install pop-up blocking software to help prevent this type of phishing attack.
  • Protect your computer with spam filters, anti-virus and anti-spyware software, and a firewall, and keep them up to date. A spam filter can help reduce the number of phishing emails you get. Anti-virus software, which scans incoming messages for troublesome files, and anti-spyware software, which looks for programs that have been installed on your computer and track your online activities without your knowledge, can protect you against pharming and other techniques that phishers use. Firewalls prevent hackers and unauthorized communications from entering your computer – which is especially important if you have a broadband connection because your computer is open to the Internet whenever it’s turned on. Look for programs that offer automatic updates and take advantage of free patches that manufacturers offer to fix newly discovered problems. Go to www.onguardonline.gov and www.staysafeonline.org to learn more about how to keep your computer secure.Also check out Microsoft Phishing Info page: http://www.microsoft.com/secur…ishing-symptoms.aspx
  • Only open email attachments if you’re expecting them and know what they contain. Even if the messages look like they came from people you know, they could be from scammers and contain programs that will steal your personal information.

You can report internet scams to the FBI via their Internet Crime Complaint Center (IC3) and to Consumer Fraud Reporting:

FBI Internet Crime Complaint Center
Consumer Fraud Reporting

Oh, and are you tempted to reply with a scathing little letter of your own? Yeah, it’s almost irresistible to give them a taste of their own medicine and some of our chefs have responded with rather brilliant responses. But a word of warning. Often these scammers will send emails to test if the email address is live (not unlike those annoying telemarketing calls you also get). Don’t respond, just trash the email and move on in your life.

But not before checking in on our Forum. Yes, we have one specifically dealing with Internet frauds issues. If you’re an APPCA member, this is a benefit you should take advantage of.

Have you gotten fraudulent, phishing emails? How did you handle it?

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!

APPCA member Anne Blankenship is a long-time APPCA member. She recently posted on Facebook about an achievement in marketing to registered dietitians. What she did was so cool we asked her to expand on it for our blog. Take a read and try this in your community!

I am a personal chef in the Dallas, Texas, area and have been for 10 years now as “Designed Cuisine, A Personal Chef Service.” As with many personal chefs, I have cooked for a variety of clients over the years and do dinner parties and other such events. Normally my events are no greater than 20 people as I much prefer those to larger functions. Clients come and go so I never stop marketing and this article details my latest idea.

As personal chefs, we are constantly marketing and trying to come up with new and different areas to promote our business. Marketing to registered dietitians (RDs) is an idea I had when trying to “think outside the box” for promoting my business. I happen to have a friend who is a registered dietician at the University of Texas in Austin so I had someone I could approach who was a “friendly face.” She put me in touch with a contact in the Dallas area whom she knew but only on a professional level, so it was up to me to take it from there.

With Texas Academy of Nutrition Dietetics NE Region, Ft. Worth

When I sent an e-mail to the Dallas contact, I used some of the language from my website and LinkedIn profile as it was written to say as much as possible in about two sentences, describing what a personal chef does and giving the basic details. The contact responded within a day and I knew I had hit a home run, as she immediately “got” what I was wanting to do. She volunteered to put my information and website link on her group’s Facebook page, which is the DFW Area Nutrition Entrepreneurs (I didn’t even have to ask!). She copied her Ft. Worth colleague with my information and said she would get back to me about making a presentation at a group meeting. I also heard from the Ft. Worth contact who was interested in having me speak to her group as well and who put my information on her group’s page, which is the Texas Academy of Nutrition & Dietetics, N.E. Region.

About a month later both contacts gave me dates in March for the presentations. As time for the meetings approached, they put notices on their respective group’s Facebook pages which I then shared on my business Facebook page and even my personal Facebook page, as well as an update on LinkedIn. The power of social media!

The presentation was an outline of the basics of what a personal chef does and how it works (planning client-specific menus, shopping, cooking in the clients’ homes, etc.). I tried to think what I would have in common with an RD and it dawned on me that educating the public about nutritional food was something we both faced on a regular basis. An RD works in various capacities such as consulting with a chef or chefs at a restaurant chain, in a hospital system to devise healthy meal plans for various requirements (gluten-free, strict calorie limit, etc.), as well as in private practice and a myriad of other positions. Since I had taken Nutrition in culinary school, I spoke briefly about how helpful it has been to have that knowledge and it enhanced my presentation since I could “speak their language.”

The biggest issue for me was how could I benefit THEM? I was honored to be asked to speak and they were all very interested to learn about what I do and how I do it, but I am always conscious about the “mutually beneficial relationship” aspect in a given business situation.

Many of the RDs to whom I spoke have private clients and they are in a position to refer those clients to me, if they choose. In some cases we could then work together to devise a meal plan or plans for the client and could pass any costs incurred along to the client. So I had my answer as to how we could both benefit with our relationship. Since some RDs work in hospitals, I touched on gift certificates that I offer, particularly for those who have recently had surgery, pregnant ladies, and new mothers. I could see that they really took to this idea and could pass along my information to their clients who might need my services or to family members who could give my service as a gift to a relative or friend. In speaking with them I was also inspired to start completing a project I had been working on for some time, which is to put complete sample menus on my website that reflect a specific amount of calories so that those interested in a low-calorie meal plan as an example, could see what I had to offer. One of the questions asked was whether or not I saw a trend in people wanting to eat a more healthy diet and I said absolutely, since many potential clients want to hire a personal chef for this reason. The RDs said that the majority of private clients they work with ask for the same information.

I followed up with the individuals in both groups within a few days after each presentation and have since connected with many of them on LinkedIn and asked them to follow me on Instagram, as well as encouraging them to “like” my business Facebook page. Since there were about 12 people at each meeting, I now have almost 24 new business contacts.

One lady was so excited because she said a member of their group was about to become one of the RDs for the Dallas Cowboys and that I would be a perfect fit in that situation. Time will tell, but I surely do love football and as a native Dallasite, always root for my home team!

How are you marketing your services? Have you also reached out to RDs?

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!

Given the size of our national APPCA membership, Candy had suggested years ago that members gather regionally to better get to network and share information. The MidAtlantic Chef Chapter, or MARC, has long been an active and tight-knit group with a membership currently at 19. In April they announced a new slate of officers:

Keith Steury

President: Keith Steury of The Food Sherpa

Treasurer: April Lee of Tastefully Yours

Secretary: Katie Enterline of The Grateful Table

The first agenda item will be identifying a date to meet for their fall gathering–a potluck at member Iva Stanic’s home in Olney, Maryland. Then, of course, if the big two-day Spring meeting for 2018 that Steury hopes will include a trip to a pick-your-own working farm in Virginia.

Why join a member chapter? Well, Steury, whose business is based in Arlington, Virginia, explained that he joined the MARC chapter a few years ago.

“Before that I was a member of the APPCA, but I did not really have any meaningful personal connections to other chefs who were also running their own PC businesses,” he said. “Joining this group has helped me to make these connections and has proved very valuable to me. I am hopeful that we will continue to provide support to both current and potential new members during my tenure as chapter president.”  

Katie Enterline

In his own words, Steury’s plans for his tenure as president include:

  1. Providing cross-referrals for new business: This is something that we already do a lot within our chapter and it is really a great thing. There are ebbs and flows in everyone’s businesses and times when we could all use a new client. Referrals are an excellent way to accelerate this process. This is also a very nice feature for new members and those new to the personal chef industry, because it gives them an immediate connection to potential new clients and the support of other chefs in the process of acquiring them.
  2. Supporting each other and helping each other to succeed:  The APPCA provides a solid foundation and frame-work for how to run a successful PC business, but there is also room for each individual chef to modify things to fit their unique preferences. The chapter provides a great forum for discussing ideas, tips, pitfalls, and related information about running a PC business. There are a lot of smart people with creative ideas in the chapter, and they are open and willing to share this information with their fellow chefs.  This helps everyone to improve their businesses and be more successful. 
  3. Being aware of market changes and how to differentiate ourselves as personal chefs:  I am amazed at how much things have changed since I started my PC business back in 2007. Back then, the concept of a PC was still pretty novel (at least here in Northern VA). Now, not so much. In addition, there is a lot more competition in the marketplace, so I think that makes our job more challenging. Now more than ever, I think it is important to be educated about the market and to take the time to identify and explain how we as PCs differentiate ourselves from these other options. We save our clients valuable time, we provide a custom experience/solution (to often complex problems), and we do it all while cultivating a meaningful relationship with a focus on excellent customer service.

April Lee

We wish the MARC chapter a productive and fulfilling year! If any of you would like to start a chapter in your region, please reach out to Candy and she can help you get it up and running!

Do you know any fellow APPCA members in your community or region? How do you network with other personal chefs–or do 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!

APPCA member Judy Harvey has spent her career feeding people in one way or another. A child of the South, specifically Georgia, Judy came of age on Southern food, eventually launching a career in food service. She honed her cooking skills at home, feeding her family, but got back into the workforce when her kids reached school age as the food service manager at their private school. Yes, Judy was the “lunch lady” at a school that had previously had no food service. For 12 years Judy ran the cafeteria and planned and prepared all of the school’s in-house events–activities like sports banquets and alumni banquets. And then she was diagnosed with inflammatory arthritis, which felled her with pain and what she describes at debilitating fatigue. This was a turning point for her, both in terms of her health and her career. And it’s when she discovered personal cheffing. Today, Judy runs her own business, The Dinner Lady Personal Chef Service, serving central New Jersey. And, what a surprise, it now focuses on people with health issues. Why don’t I let her tell the rest of her story herself. You’re sure to be inspired.

When I was diagnosed with inflammatory arthritis I started to rethink what I was doing and began researching how to start a home-based catering business. In my research I discovered personal cheffing, which I had never heard of at the time.

I decided that this was a much easier business plan and would give me more time to focus on my health. I left my job and jumped right in to learning every thing I could about my new endeavor and also about my disease. I didn’t want to take the pharmaceuticals that were being recommended by my doctors and wanted rather to focus on a healthy lifestyle and nutrition as medicine. I became gluten and sugar free. I cut back dramatically on dairy and also added more organics to my diet.

As my business started to pick up, I found that many people were searching for a chef because of a newly diagnosed health issue and needed a dramatic change in their diet protocol. Purely co-incidentally I had fresh knowledge and understood what they were going through and a had a familiarity in how to cook for them. Of the nine regular clients that I have, seven are gluten free and out of the nine only one client eats a regular diet without restrictions.

So I sometimes call my business extreme personal cheffing! Each client has a very specific diet protocol that I follow. And it seems to be the niche that I have found for my business.

I am willing to work with any clients special dietary needs. I do a lot of research to find exciting meals that fit into their protocol so that they don’t feel like they are deprived. In the beginning of my journey I did see a few different naturopathic doctors who offered dietary advice. Clients sometimes provide me doctor or nutritionist recommended diets. But mostly I use the clients’ dietary guidelines and research online. Blog post are great places, especially for paleo dishes. I use Paleo Grubs a lot, and downloaded their ebook. Paleo often fits into several different profiles, like gluten free.

A book that I found useful for a MS client is Wahls Protocol.  This client also gave me literature generated by their doctor which included some recipes. 

Gluten-Free Crab Cakes

I recently had a client who could eat only 600 calories a day. That was a challenge!  It required 3 ounces of lean protein and 12 ounces of vegetables with each meal. And NO fats at all.

It’s not just about eliminating things from your diet, it’s also about adding things like herbs and certain foods that can help our bodies repair. The changes in my diet have absolutely helped me. I am pain free as long as I adhere to it. I was on the verge of taking a very toxic pharmaceutical and was on a  non-steroidal anti-inflammatory (NSAID) drug everyday.  I don’t take any meds now, unless I cheat. Then maybe an NSAID for one or two days.

When I meet new people and they discover what I do, inevitably I get asked, “What’s your specialty?” My answer is, “Whatever you’re eating!”

Below is a recipe to look forward to for next fall:

Fall in a Skillet

Fall in a Skillet
From Judy Harvey
Yield: 4 to 6 servings

Ingredients

2 tablespoons coconut oil
3 tablespoons bone broth
1/2 pound Yukon Gold potatoes, diced
1/2 pound shiitake mushrooms, diced
1 red bell pepper, diced
1 small butternut squash, peeled and diced
1 shallot, chopped
2 cloves garlic, minced
Soy sauce or Liquid Amino Acids to taste
2 cups collards, kale, or other greens, chopped
4 sprigs fresh sage or rosemary

Directions

1. Place oil and broth in a large skillet over medium heat.
2. Mix in potatoes, mushrooms, pepper, squash, garlic, and shallot.
3. Season with soy sauce or amino acids, and salt and pepper to taste
4. Cook 25 minutes, stirring occasionally until potatoes are tender.
5. Mix greens and herbs into skillet.
6. Continue cooking 5 minutes until greens are wilted.

How did you decide to become a personal chef–or are you considering it? What kind of clientele do you want to serve?

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!

Well, we’re at the precipice of month three of 2017. What actions did you lay out in your 2017 business plan to build your personal chef skills? Have you acted on them yet?

Now, you’re probably assuming we’re talking about cooking. And, yes, that’s a part of it. But being a successful personal chef involves more than cooking skills. It involves marketing yourself and your business. Gaining financial literacy so you actually make a profit. Broadening your social skills to be able to engage with clients and potential clients. Maybe it’s developing a specialty and attaining the critical knowledge of that area of specialization to deliver on it to clients.

With this in mind, here are five ways to build your personal chef skills:

  1. If you’re feeling that your cooking skills need a boost so you’ll feel more confident and able to expand your repertoire of recipes, enroll in cooking classes. They can be local classes or you can get certified by a cooking school. Our partner Escoffier Online International Culinary Academy offers self-paced Culinary and Pastry Arts programs. In fact, several of our members are graduates.
  2. Amp up your visibility by building a social media presence. Figure out where your potential people are. Facebook? Twitter? Instagram? Pinterest? You don’t have to tackle them all but two, maybe three platforms will start to build your reputation among potential clients. Make sure you take great, well-lit photos of your food and reach out to others (including us) to build connections who can help share your posts.
  3. Where you live can make a difference in how you shape your business. So, why not reach out to other APPCA members in your city to network? You can exchange marketing tips, resources, and maybe collaborate on projects–catering large special events or backing each other up with gigs you can’t take on.
  4. Set yourself apart with an area of specialization. Some people focus on dietary specialties–gluten-free or vegan, heart-friendly diets, building athletic strength, disease oriented. Others like to cook for new moms and young families or busy executives or older adults. If there’s a type of diet or a type of client that really excites you, build a business around that–but make sure you have the special skills and insights you need to put you in demand. And that’s a combination of cooking skills and human interaction skills.
  5. Reinforce what you’ve learned and may have forgotten or weren’t ready to act on. When you joined APPCA did you attend our weekend Personal Chef Seminar at Candy’s home in San Diego? If you didn’t, this intensive course will give you a vast array of information, tools, and insights into running your business that you’ll leave excited and energized. If you did attend years ago, how about going back for a refresher course? With some experience behind you, you may discover some gaps you’re ready to fill. And Candy can offer you suggestions within the context of the seminar based on your evolved needs. The next seminar is March 11-12 and the following one will be held in May.

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

We can help you with any of these five tips. Get in touch with Candy to discuss the Escoffier culinary program. Get in touch with me to get some help with social media (or take a look at past posts here and here and here). If you’re looking for local APPCA members to network with, go on our forum to reach out or our APPCA group page. Or ask Candy for a list of local members to contact. Get input from colleagues on specializing in both of these groups–or, again, Candy. We’re here to help you succeed!

What steps are you taking to rev up your business? How can we help 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!

Turkey Roulade

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.

Chef Suzy Brown's roasted Thanksgiving goose

Chef Suzy Brown’s roasted Thanksgiving goose

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.

Prepping

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-small

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!

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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.

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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

Sherry Vinaigrette
Yield: 1 cup

1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
pinch sugar
pinch salt
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!

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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.

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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.Haricot verte, Escondido FM
  • 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!

Happy Thanksgiving!

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!

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