We’re very excited to announce a great deal only for our APPCA members!

All APPCA members are eligible to get a 35 percent discount on Zavor Electric Multicookers and Induction cooktops PLUS free shipping. Members may purchase up to one induction cooktop and one multicooker of their choice with the discount. The discount will be valid from September 15 to October 15, 2020.

Not familiar with Zavor? Well, you may remember the company Fagor America. In fact, we featured a promotion for members with Fagor back in 2017. The company shut its doors in 2018 but several longtime employees didn’t want to let the quality equipment disappear and launched Zavor before the end of 2018. Think of it as the phoenix of a late, great manufacturer.

Here’s what member April Lee of Tastefully Yours Personal Chef Services in Baltimore, who helped organize this discount with Zavor, said about the promotion:

“Zavor’s multicookers have been name as the best by leading industry reviewers: Cook’s Illustrated/America’s Test Kitchen, Consumer Reports, Food & Wine, Chowhound, EatingWell, and others. The discount plus free shipping really is a generous promotion and great opportunity for personal chefs to buy an excellent appliance.”

We’re betting that you’ll be thrilled with this new company’s wares!

The five products discounted for you include:

 

Induction PRO Cooktop: This cooktop cooks up to 50 percent faster than gas and electric, which saves energy. The cool glass surface means food will not stick. It has eight quick launch buttons for cooking functions: Warm, Simmer, Boil, Rapid Boil, Sauté, Brown, Sear and Stir Fry. Perfect to use as an extra cooking zone in the kitchen.

LUX Multicooker: The Lux Multicooker, available in 4, 6, and 8 quart capacities, offers 7 main functions from pressure cook and slow cook to steam/rice and yogurt. It also has keep warm and time delay functions, a mute feature, adjustable time and temperature, and 3-position pressure valve.

LUX Edge Multicooker: This multicooker has 14 preset functions, including pressure cooker, slow cooker, rice cooker, and yogurt maker. It also has a manual function for complete cooking control. It’s available in 4, 6, and 8 quart capacities. There is a keep warm function for up to 24 hours and a time delay function for up to 6 hours.

 

LUX LCD Multicooker: The LUX LCD Multicooker was named the Best Multicooker in the market in 2018 by America’s Test Kitchen. It features an LCD screen and has 10 main functions and over 30 settings, plus a Flex setting that allows you to program your own cooking temperature. It is available in 4, 6, and 8 quart capacities.

LUX LCD Multicooker Black: This multicooker has the same functions as the LUX LCD Multicooker, but is available in a stunning black metal finish. It is available in 6 and 8 quart capacities.

Here’s how this will work. On Tuesday, September 15, 2020, we will post this information, plus the link and the promo code in our members-only Private Discussion Forum on the APPCA website. Not an APPCA member but want the discount? We invite you to go to our website, join the organization and get take advantage of the training you’ll get to improve your personal chef business.

Do you use a multicooker or glass cooktop? What do you like about them?

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!

April Lee

Don’t you love the revealing moments people share about themselves that make you admire them all the more? I saw a post APPCA member April Lee shared on Facebook a couple of weeks ago that made me rush out a note to her asking if I could use it as the basis of a post here. Not only did April, owner of Tastefully Yours in the DC-Baltimore area, agree, but she shared even more information for me to put together here for you. I’d like to think of it as the inspiration we all need to do what we can in our communities during this pandemic. So, this is from April:

During this pandemic when it’s become extremely dangerous for older people to go out, I’ve been boxing up meals and delivering them to the senior citizens I know who can benefit from some well-made, nutritious meals. While I and many here are professional personal chefs, anyone can set aside an extra portion or two to offer to others. I have friends who are nurses and first responders. They also need ready-to-eat meals. So, consider reaching out to people you know (this is important as you cannot cook out of your home for strangers because of liability issues and health department regulations). But cooking for friends or acquaintances is fine and very much appreciated now. Just please be extra vigilant in following food safety guidelines when cooking, cooling and storing food. And maintain social distancing.

I wear a mask and gloves always when going out. I call the person to let them know when I’m coming. I call/text again once I arrive (just to make sure they are at home) and then leave the boxed meals in a bag at their front door. I will not leave food if they cannot bring it inside their home as I wave from inside my car.

I’ve been giving free meals to low-income senior citizens and families in my county every week since February of 2017. Because I work out of a leased commercial kitchen, I am able to do this. I would NOT encourage personal chefs who don’t have a commercial kitchen to even try this because it is in violation of all sorts of codes and regulations. Even if you’re giving the food away, you can’t cook out of your own residential kitchen. It’s been a good project for me, a way to use up extra ingredients and not waste anything. Many of my clients found out what I was doing and pay me a little extra to help offset my expenses for the groceries and containers for my “guests” (versus my paying clients). People like the idea of helping their community in a very direct way.

My suggestion for others to set aside portions of their home-cooked meals is because there is such a great need right now for ready-to-eat meals. Senior citizens, especially those who are elder orphans, are particularly vulnerable now because they don’t have family members checking in on them. And, as I said, first responders, nurses, doctors, hospital staff workers (think about all the minimum wage workers who are doing all the janitorial and housekeeping work in these hospitals), all need to eat after working days and shifts on end.

Again, I don’t want to give the impression that people can start providing meals to strangers. They absolutely cannot. HOWEVER, they can set aside a couple of portions of the dinners they are making for friends and acquaintances they know who could benefit from a tasty, nutritious, well-prepared meal. Many of the moms and dads who are still out there working because they must, would appreciate having dinner delivered for their families. Parents who are home with their young children now because daycare and schools are closed are struggling to balance getting their work done, taking care of the kids, helping them with online classes, and tending to household chores. You’d be amazed at just what a batch of freshly made chocolate chip cookies can do for a friend or acquaintance who’s overworked, over stressed, and sleep deprived. There are so many ways we can help and, now is the time for us to share our bounty and our talents with those in need.  Not everyone knows a first responder, but everyone knows someone (probably many someones) who are pushed to their max right now. A prepared dinner is manna from heaven for these pandemic weary folks.

What kinds of service are you providing your community or your extended family these days? Send us your story!

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 or point of view to share on this blog, let us know so we can feature you!

Every year our friends in the Mid-Atlantic Regional Chapter (MARC) of APPCA gathers in the spring to share stories, business insights, and a cooking demo followed by a potluck lunch. This year, the meeting was held on April 13 at Lettie Lavallee’s home near Annapolis, Maryland, and attended by Keith Steury, April Lee, Katie Enterline, Mary Stewart, Laura Knight, Lettie Lavallee, Shelbie Wassel, and Iva Barrera-Oro.

The meeting first addressed old business–reviewing the Treasurer’s report and member dues) and then nominated chapter officers for a tw0-year term. Keith Steury will hand over the presidential reins to Lettie Lavallee. Treasurer Laura Knight nominated Mary Stewart for her job, which was accepted. And Secretary Katie Enterline accepted a second term.

April Lee let the attendees know about a new Zavor (formerly Fagor) equipment promotion she helped organize for APPCA members. (Note: we’ll have all the info about this great discount for equipment in an upcoming post.)

Next, the group spent some time discussing Personal Chef Kits. Photos were provided by many of the chefs to demonstrate the items and equipment that they take with them to a typical cook date. The discussion provided the participants with some useful tips for improving efficiency when packing materials in support of their cook dates for clients.

The next portion of the meeting was reserved for the very robust topic of “Maximizing Profits,” including alternative income streams and tips for increasing overall business efficiency. This section of the meeting included a wide range of topics, such as:

  • Executing “Pop-Up” Demo Dinners
  • Transitioning to a commercial kitchen space
  • Tips for how to differentiate ourselves from the glut of meal delivery service providers now active in the marketplace
  • Exploring less traditional methods for marketing/extending our services:
    • Cozymeal 
    • TryHungry 
    • Publishing regular newsletters to provide useful content to clients/potential clients about our services (e.g., ConstantContact, MailChimp, etc.)
    • Considering “partnerships” between chefs to accommodate and support larger jobs or client requests that we might not consider if working alone.
    • Increasing community involvement to help generate goodwill for your business and get your name out to a broader group of people.
    • Exploring summer camp and/or summer course meal preparation and/or cooking class opportunities for school-aged children
  • A discussion of recipe management software options to help improve product consistency and efficiency of service, including:

    • Bigoven

    • Mastercook

    • Modern Meal

Iva Barrera-Oro

The meeting continued with a demonstration of a Vegan/Plant-Based recipe by Iva Barrera-Oro of Chef Iva’s Kitchen. Iva prepared a delicious Indian-Style Mung Bean Soup for the group. The chefs exchanged their own plant-based recipes for the benefit of the group. The demo was followed by a delicious sit-down pot-luck lunch prepared by the members of the chapter.

At the conclusion of the meeting, several of the participants extended their stay and traveled to Great Frogs Winery for a wine tasting before breaking for the day.

The next meeting, which will be hosted by member Laura Knight, has been tentatively scheduled for October 19, 2019.

Now, you may ask, why get a group of personal chefs together–let alone organize a chapter? I asked Keith Steury and he responded, “For me the MARC group provides a networking opportunity with fellow chefs who understand the unique challenges of running their own businesses. It is an opportunity to see what others are doing. What is working for them, as well as what is not. All of the members are very open, supportive, and willing to share both their successes and failures with the group. This exchange helps to make us all better business owners, because being a personal chef is about so much more than being a good cook. We have to wear many hats in order to make our businesses successful and keep them that way. Since I started my business back in 2007, this has become an increasingly more difficult task. Many of us work alone or rarely with other chefs, so this time together helps to recharge or batteries and re-focus our efforts on the tasks and activities that are likely to yield the best results for us moving forward. I always come away with at least one great idea for my business – typically many more. This is why I look forward to our meetings and so value the benefits that the chapter provides to me and my business.”

April Lee

Member April Lee, who founded the chapter, explained,”When I decided to create MARC eight years ago, the idea was to form a network of local personal chefs to get together a couple times a year to share ideas. What I didn’t know then is that I would meet not only talented chefs from this area, but we would form friendships that have lasted and grown over the years. I have been to every meeting (of course) since MARC’s inception and, even though I am one of the more veteran personal chefs in the area, I still come away from every meeting with at least one new idea, inspired and revitalized by the other members. There is nothing like the bonding and spontaneous brain-storming that goes on during our face-to-face gatherings, every member contributing with their experience and ideas to help support their colleagues. I suspect that even when I hang up my apron and retire as a personal chef, I will still want to be part of MARC just to be inspired by the creativity and enthusiasm of my fellow PCs whom I am proud to call my friends.”

Katie Enterline

And for member Katie Enterline,”It is such a pleasure to get to meet with all the wonderful chefs in our area. I learn so much every time. It makes a mostly solo profession feel less lonely.”

If you would like to launch a chapter in your region, get in touch with our Executive Director Candy Wallace. She’d be happy to give you some tips on how best to get organized.

Chefs, are you interested in gathering fellow personal chefs into a local chapter? 

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

Part tradition, part cliché, New Year’s resolutions are inescapable. We vow to eat healthier, exercise, and in general seek self-improvement–and often lapse. But there’s something cleansing, optimistic, and inspiring about resolutions. And they help guide us to better decisions–whether personally or professionally.

In that spirit, we asked several APPCA members for their resolutions. And what we got back is indeed inspiring. We hope you’ll read these thoughtful remarks, then weigh your plans for 2018 and how you can make your life richer, happier, and more meaningful.

Anne Blankenship
Designed Cuisine

It has been a good year for me and it is SO ironic that when I finally get my business to where I want it, I’m having to slow down.  Very happy with my current client base and have room for 1 more but have a lot to consider.

My knees have gotten pretty bad and I found out this summer that I will have to have BOTH knees replaced when the time comes.  That will be April, 2019, after I receive Medicare.  Simply waiting for that to happen right now and trying to get by as best I can.  What’s so funny to me is that I can stand and prep/cook for 4-5 hours but trying to get off a curb is another story!

Therefore, one of my New Year’s resolutions is to start making plans for when I have to slow down.  I have a colleague/good friend who is interested in the personal chef business and is an outstanding cook.  We went to the same culinary school (although at different times) & have worked together in catering over the years.  So my resolution is to help her really improve her business Facebook page and Instagram account, as well as her LinkedIn profile.  I’m going to work with her on creating a Yelp business page and Google as well.  Short of creating a website for her, I am going to try and help increase traffic for her so that she can grow her business.  I refer a lot of inquiries to her that are for parties, since I only do up to 20 people.  (That was a big decision this year).

Since I am interested in teaching when I retire (March, 2020) I worked on that this year (wrote that article for A La Minute for you about that) and am keeping in touch with the community college where I plan to teach.  In addition, I signed up to help the American Culinary Federation with a project for exam questions for Certified Culinarians (I just did my due diligence this year to keep my certification).  I have done the paperwork part and will be participating in a webinar in January to help with that project.  This was a good refresher for me on the basics and is helpful for me if I am going to teach in the future.

I will have to take a break for rehab when I get the knees fixed in 2019, then hopefully back to my clients for 6  months and then retirement in March, 2020.  So helping to get my friend’s business strengthened and keeping up with continuing education are going to be on the front burner for me next year.

Javier Fuertes
The DinnerMaker

I have already started on some “resolutions”.   I have a newer, updated web site that I need to really concentrate on more for 2018 and get it to where it needs to be. Increase more traffic to it. Perhaps start a blog for it (Ohh Carol, I need some help…..  haha!)

Overall, I did get complacent in recent years with the business and, well, 2018 will be a year to get back to where I was a few years ago.

Besides that, I have my fitness side of business to work on some more. I am putting an income figure as a goal for that. A 3 month , a 6 month, and by next year.

Personal goals…. to get back to running a full marathon. I am currently committed to running the Marine Corps Marathon next October. With all the injuries I had this 2017, I can really use a good, healthy injury- free 2018.

Nancy Cordi
Mediterrania Chef Services

In 2018, I am looking forward to attending the Food and Wine festival in Aspen and New York as well as graduate from Escoffier International Culinary Academy! Hope you have a prosperous 2018!

Gloria Bakst
Chef Gloria B

My resolutions for this year are to give more speaking engagements and to do more consulting. I have been honored to speak/consult at the National Institutes of Health in May of 2018  for a rare form of cancer. It is their annual conference and will be in Maryland for the weekend. I’m coordinating with the director of the program and the chef at the conference a healthy food menu (hearty appetizers)with food stations all having cancer-friendly foods. I will also be doing individual consulting with some of the guests regarding their food concerns.  I will be doing a food demonstration  too.  There will be international guests, doctors, and patients with this form of cancer attending.  I’m very excited about doing this. It is the direction I’d like to move at this stage in my life. I am still happily cooking meals for my clients who have health issues. But as we get older standing on our feet all day is more challenging to our bodies!

April Lee
Tastefully Yours, Personal Chef Services

Resolutions: (1) To honor and guard private, sacred space/time for my Self and keep firm boundaries regarding time spent between my personal and business lives. (2) To expand the reach of the charitable side of my business, the Stone Soup Project which prepares and delivers free weekly meals to food-insecure seniors and families (by cutting back the number of regular meal service clients I have), and (3) To get to bed before 1 or 2 a.m. every night! (The last one will be the hardest to accomplish.)

Context: This year was particularly bad for my family as my 14-year old nephew died in January, having suffered more than 3 years of continuous hospitalization for a very aggressive form of childhood leukemia. My father was diagnosed in late July with terminal cancer; my mother suffered a stroke 10 days later (and is still disabled, in rehab, with no more insurance extensions after Dec. 24th); my father died in October, and here we are.

Life goes on. Life is sad, and life is sweet. Life is difficult and frustrating, and life is filled with blessings. There will always be fragrant herbs and happy flowers in my garden. There will always be good friends along with good food and wine to accompany great laughter … and tears. There will always be the hungry to feed, desperate lives that we can touch, because we can. Because we can, and isn’t that fantastic?

Happy new year to all. May 2018 bring you many opportunities to explore your passions and dreams.

Carol Borchardt
A Thought for Food and From a Chef’s Kitchen

I don’t plan to do very many things where my personal chef business is concerned. After almost 16 years, I’ve got it down pretty good. However, I’ll be continuing to work heavily on my blog. The passive income I’m receiving just because people are viewing my blog is pretty lovely.

Suzy Brown
the Brown bag; Nutrition & Chef Services

At the end of the year I will become a Certified Essential Oils Coach. With that my New Years resolution is I am starting to build the nutrition leg of my business.

The nutrition business will be called Thyme to Heal. I will be teaching classes and working with people one on one, showing them how to incorporate essential oils into their culinary creations and live a healthier life.

Shelbie Wassel
Shallots Personal Chef

For me, this coming year will be about giving back. I’ve reached a point in my business, where I’m actually happy with my client load and I’m enjoying working part time.  I would like to get more involved with helping the homeless and those who are panhandling in my community. And, on a more selfish note, I plan on lots of travel!  Starting with SE Asia this February… lots of cooking classes and fun eating in my future!

Jim Huff
Traveling Culinary Artist

My simple resolution for 2018: Stop saying I’m semi-retired….and actually ACT like I’m semi-retired!  Or should I say: Work less…play more?  I’ll pass on all the extra business that the trickle-down economics creates (tongue buried in cheek!)

Happy and successful New Year to All!

Christine Robinson and Dennis Nosco
A Fresh Endeavor Personal Chef Service

Where to start:

We are committed to organizing ourselves, honing in on more specialized menu plans and lists for Paleo, Primal, Keto, and Gluten-free menus—all areas of specialty but the lists and ideas are in mish mush lists…

Update and upgrade our website….well over due…I have already redesigned and ordered our new business cards…

Our own health and well being…after our loss in August of 2016 we were told by friends, family, and health care professionals that 2017 was for us…we got a taste of reality and had long and pointed conversations on our personal goals, as far as exercise and eating…we are currently on a cleanse for candida (revealed as a true problem for both of us—we finally landed on the right protocol,) and even in the face of holiday temptation, are doing very well and having the results we need.

Our time off…we are crazy with work and need to slow down, reorganize, learn to say “No,” and “When,” and “You have got to be kidding….”

Getting our house in order—2 years after moving we have curtains needing hanging, organizational stuff, spot painting, and all sorts of little stuff that we have put off…

So I guess the best summation is that we will be taking everything up a level or two, not in a ridiculous or unrealistic manner, but in a way that we will see results and then push forward…

The Merriest, Happiest, and Healthiest of holidays to each and every one of you…

Keith Steury
The Food Sherpa

2017 has been a solid year of business growth for me.  As is so often the case in life, it is a bit of mixed blessing.  More clients has been great for the bottom line, but it is quickly becoming apparent that I can’t continue to work at this pace for the long-term.  So, my over-arching resolution for 2018 is to figure out how to maintain/regain the balance between my professional and personal life (and amen to April’s comment about getting more sleep – lump me in on that one too)!

My big idea for 2018 is to block out time at the start of each quarter to identify concrete and achievable steps that I can take over each 3-month period to sharpen my focus as the year progresses and keep on track toward my over-arching resolution.  There is a lot of noise these days, so the more focus, the better!  Big initiatives I hope to tackle in 2018 (which are all very inter-related) include:

  • Business Expansion Plan
    • Documenting all business processes
    • Hiring a P/T Administrative Assistant
    • Updating my business plan for ongoing growth
  • Marketing Plan Review
    • Updating my website to ensure compliance with the latest industry standards
    • Refining my social media presence & usage
  • Networking/Mentoring/Professional Involvement
    • Establishing a relationship with the local Career Center, which provides technical/vocational programs for high school students in our County, including a culinary track.  I’d like to get more involved in this area, to potentially include giving presentations, demonstrations, or other related involvement with students who are interested in a career in the culinary arts.

Best of luck to everyone in 2018.  I hope business is good, life is balanced, and that you are all able to take some time to slow down and enjoy the holidays!

Heike Ashcroft
Just for You Personal Chef

Here is a quick response from Germany:

– I will be working on growing my regular client base
– I will be working on branching out into other directions to grow my business
– I will be working on my website and social media platforms
– and last but not least, I will be continuing to develop my culinary skills – obviously one of the most important aspects of my career.

Are you a dedicated culinarian seeking a career change? How’s this for a resolution: become a personal chef!

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!

One  of the things we have tried to reinforce for personal chefs as a way to increase business is raising your profile in your community. Now this can happen in a variety of ways–public speaking, chef demos, and teaching cooking classes, for example. But it can also take the form of media participation. If you’re doing something unusual, like helping an organization raise money you could send out a press release to local newspaper editors. You could also send out releases based on your professional expertise, such as a personal chef’s tips for how to manage holiday cooking. These could lead to stories written about you or inclusion in a larger piece. Just being out in the community could lead to media attention you weren’t even anticipating. Or you could strive to get a regular column in a local publication or website or contribute to a blog (like this one).

Three of our members have gotten some media love recently, and we thought we’d share each with you as inspiration for what you can do in your community–and to give them some blog love!

Heike Ashcroft

Heike Ashcroft runs Just for You Personal Chef from Boston’s South Shore. She was featured in Wicked Local Hanover in November. The story highlighted her personal training license and background in nutrition, how she runs her business, and even interviewed one of her clients, Catherine Hummel and her husband Andrew Danieli of Marshfield, who have been utilizing Ashcroft as their personal chef for a year and a half.

“’Heike is unbelievable in her caring, her creativity and professionalism…we have gained our life back,’ said Hummel.

“Hummel said the couple is saving about 15-16 hours a week by not having to cook themselves, and creating more quality time with each other.

“’It is absolutely the best decision we have ever made,’ said Hummel. ‘It saved our health, our energy… even saved our relationship.’”

Heike isn’t really sure how the local newspaper’s interest in her and her business came about. All the reporter could do was tell her she got the request to write the piece from her editor. But, Heike’s best guess is something you should keep in mind as you decide how to market your business:

“I catered for a local fundraising event in a town nearby; the fundraiser was advertised in the town’s paper and it mentioned me as the caterer,” Heike recounted. “A friend of mine actually sent me a photo of the ad and, funnily enough, two days later I received a request for the interview.”

Note to self: Accept fundraising catering gig. You never know what will come of it later in the form of publicity and business.

April Lee

April Lee is a long-time personal chef in Baltimore. She was included in a recent round up of food-related activities in The Baltimore Sun. The piece highlighted her business, Tastefully Yours Professional Chef Services by Chef April Lee, and focused on her in-home cooking classes.

“’When I teach people in their homes, they’re the ones who do the hands-on work, using whatever equipment they have,’” she says. “’During the lesson, I will make recommendations on how they can best use what they already own.’”

Like Heike, April still doesn’t know how the story came to be. “This is a local lifestyle magazine and they were doing an article about interesting things families could do together. I don’t know whether someone referred my name to them or whether they just googled me,” she said.

Carol Borchardt

Carol Borchardt of A Thought for Food in Memphis, however, knows exactly how she got her gig with Community Table by Parade Magazine. Carol, who had written a regular column for her local newspaper until earlier this year when the paper had to make cuts, has also branched out with a successful blog, From a Chef’s Kitchen. She has a huge social media presence that helps feed traffic to the site.

“Community Table by Parade Magazine invites people to apply to become paid contributors,” she explained. “That’s all I did!  They do like for people to have an active social media following such as 10,000 FB “likes.”  I’m only at about 7,800, however, they liked what they saw on my blog and saw my potential for growth so accepted me.”

Carol has been writing for Parade since last March. Recently, she wrote a round-up of Breakfast Casseroles from food bloggers, noting, “I can pretty much do anything food related.”

So, what’s the secret to getting this kind of attention?

April gives a lot of credit to having a robust and well maintained website. “I will say that it’s important to keep your website current and do what it takes so that your name/site comes up as one of the first few for your particular county/area … all that SEO stuff.”

Carol would advise anyone who is looking for media attention to get active in their local food community–going to events, helping out at events. She said that’s where the local news media is going to be and it’s prime time to get noticed.

“The way I got the newspaper gig was to become more visible and I met a local food columnist who in turn worked with the newspaper to get me the gig,” she said.

And, when one gig goes away–like that local column did for Carol–consider it an opportunity to take up something else. For Carol the time she spent on the column instead went into developing her blog, which, in turn, led to the Parade gig.

Heike is making the most out of the local story on her. She’s put a link to the article on her Chef Heike Facebook page and her website. And, guess what–following the article’s publication, she received business inquiries and is in the process of following them up.

“I am thinking of re-publishing the link on FB at the beginning of the new year as people will get back into their daily routine after the holidays and may have renewed interest,” she added. “I am also hoping to have the budget next year to re-design my website for it be to more interactive so that I can easily post recipes; links to news articles; or write short blog entrees. I am learning step by step to market my business on social media, and for now try to balance my time between cooking and posting and keeping a presence on FB and Instagram.”

She’s working it! And it may lead to future articles–or writing for publications herself, like Carol.

The big takeaway? Be out there, talk up your business and your achievements, and take advantage of opportunities–or create them yourself.

Have you been featured in your local publication? How did it happen and what did you then do with 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!

We hope that you APPCA members were able to take advantage of the special 50 percent off deal we arranged with Fagor. Up until October 24, members in good standing could order Fagor portable induction cook tops and electric multi-use cookers (pressure cooker/rice cooker/slow cooker all in one) at half price. (Thanks for organizing this, April Lee!)

Like the hugely popular Instant Pots, these electric multicookers can be a little intimidating until you get used to how they work. And while you may initially limit yourself to the obvious–stock, soup, beans, yogurt, you’ll want to broaden your mindset and learn about the many additional ways you can use these machines.

So, for all of us novice multicooker owners, I thought I’d offer up some essential resources to get you started. Bookmark them and return again and again because invariably yet another cool way to use these machines will come up. And perhaps you’ll think of some yourself. If so, please share!

  • Hip Pressure Cooking: Founder Laura Pazzaglia has written two books on pressure cooking and her site is filled with all sorts of great information. Beyond the many recipes, she writes pieces on nutritional information, best cuts of meats, machine reviews, even tips for how to open the machine effectively (it makes a difference). There are videos, forums, filling guidelines, and time charts.
  • Facebook Instant Pot Community Public Group: If you’re on Facebook, this is an invaluable group to join. Check out recipes, get cookbook recommendations, ask questions. You’ll be totally surprised by the dishes people make in the electric multicookers. Something go wrong? Troubleshoot it with members. While you’re on Facebook, also check out Instant Pot Recipes.
  • Pressure Cooking Today: Need to figure out how to get started with your multicooker or, specifically, Instant Pot? Here’s a great site to help. You can also get help with how to convert a recipe to pressure cook, which buttons to press, learn the difference between quick pressure and natural pressure release, and get a boatload of indexed recipes from breakfast to sides to dessert.
  • How to Use an Instant Pot: The New York Times has created this indispensable page, written by Melissa Clark (who has a new book out, Dinner in an Instant). Consider this your ABC primer. Clark breaks down every component of the multicooker and how you’d want to use it, as well as how to experiment with it. Just as important, she tells you what not to cook in this machine and why. Plus Clark offers some recipes from her new book.

  • Instant Pot Videos: Love a good YouTube cooking video? Then subscribe to Instant Pot on YouTube. You’ll find a wealth of recipes as well as equipment instruction that will get you up to speed. Learn how to make chicken stock, pork roast, unsoaked beans and grains, and chicken and pancetta risotto.
  • Instant Pot Recipes on Pinterest: Finally, the circus that is Pinterest can lead you to some interesting resources for using your multicooker. There are plenty of links to recipes, cheat sheets, cooking time lists, and mistakes to avoid.

While we’re at it, check out Fagor’s site for recipes to create using their (and perhaps your) multicooker.

Are you an Instant Pot or Fagor Multicooker user? Do you have a blog with recipes? Please share it here! And let us know if you have other great online resources we should know about.

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’s MidAtlantic Regional Chapter, or MARC, held their annual fall meeting September 24 at the Olney, Maryland, home of Iva Barrerra-Oro. The nine attendees had a packed day, starting with a light breakfast and meet and greet, followed by basic old and new business issues to address.

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

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

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

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

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

 

THAI GREEN CURRY CHICKEN w/KABOCHA SQUASH & EGGPLANT

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

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

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

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

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

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

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

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

This past weekend, MARC (the Mid-Atlantic Regional Chapter) held its annual meeting with Keith Steury as president. In preparation for it, member April Lee of Tastefully Yours Personal Chef Services contacted housewares manufacturer Fagor to learn about any new products and asked if they could give our members a good deal on their equipment.

Fagor Induction Pro Cooktop Black

Well, April got the deal. Fagor is giving all APPCA members in good standing a 50% discount on their stovetop pressure cookers, their electric multicookers (pressure cooker/rice cooker/slow cooker all in one), as well as their portable induction cooktops, with free shipping (offer is limited to two items per person).

Fagor LUXTM Multicooker: 4 qt Pressure Cooker, Slow Cooker , Rice Cooker and Yogurt Maker.

The sale is only good through October 24th.

To place an order, you’ll need to use this order form. Click on the form, download it, and complete it. Then send your order to:

FAGOR AMERICA,  INC.
1099 Wall Street West, Suite 387
Lyndhurst, NJ 07071

Attn:  APPCA  50% Offer

Please allow 6 to 8 weeks for delivery. There’s a limit of 2 items of each per order and one order per person.

 

Fagor Duo 8 qt Pressure Cooker

Is this a good deal? Well, here’s what April has to say about the electric pressure cookers:

“The biggest point I made is that using these big, 8-quart electric pressure cookers is a godsend for personal chefs because they free up burners on the stove. Plus, they automatically come to the proper pressure so you don’t need to babysit the units. I may use three of these at once which takes care of three entrees (e.g., Corned Beef Brisket, Thai Green Curry Chicken, and Moroccan Lamb Stew) while I focus on other dishes. In one hour or less, I can have three main dishes done that would have taken 3 to 4 hours if cooked conventionally on the stovetop or in low, slow oven. The Fagor 50% off deal with free shipping is very sweet!”
What’s your favorite cookware line? Are you an electric pressure cooker user?

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!

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!

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