Chef Samone Lett is the owner of Atlanta’s Wishful Concepts Catering & Personal Chef Services. She’s an APPCA member and I’m captivated by her tweets. Always looking to feature our fabulous members, I reached out to Samone to ask if she’d be interested in telling her story. It’s a fascinating one, as you’ll read below. We have such remarkable members!

It is hard to recount my journey from a homeless young woman following culinary school  to a successful chef. So, I’ll start from my beginning. As a small girl in Brooklyn, New York, I used to watch celebrities like Emeril Lagasse, Bobby Flay, and Jamie Oliver on the Food Network and prayed to God to give me a chance to be on this show as a contestant. Never in my wildest imagination did I see myself as a big chef hosting my own show on television. It’s still an aspiration!

But by God’s grace, my hard work and struggle has paid off and today I am a successful chef.

 

I was passionate about cooking as a small child. My father and grandmother taught me how to cook when I was nine, and I continued in the military, when at age 18 I enlisted into the U.S. Army as a Food Specialist and eventually was stationed in Germany. There I was exposed to kitchen management, food service, and cooking for large quantities of people. I later studied the intricacies of this profession at a culinary school. I studied Hospitality Management & Tourism and also graduated from Le Cordon Bleu with a degree in Culinary Arts. After graduating culinary school I took my chef bag began to aggressively pursue personal and private chef jobs. I had a set back in 2004, a year after my graduation, when I ended up homeless. My previous marriage, clients, and business fell apart and I was in a season of instability. I later wrote about it in my spiritual memoir, Lily In The Valley, published in 2007. After remarrying in 2010 the road to rebuilding Wishful Concepts Catering began and I was inspired to focus on my passion for culinary arts full-time.

I also worked in some restaurants in Orlando, but never felt satisfied as I had no direct interaction with guests. I could not know what they thought about the food I made for them. This was why I started my own catering business. I was hooked to the idea of becoming a personal chef given to me by Chef Candy. I relished the idea of running private events.

I worked under a few chefs for some time in Orlando. Wedding planner Michelle loved my work and mentored me to learn the finer details of this business. I learned how to set up a buffet and other plate events from her and still use her ideas in running my own company.

Salient highlights of my career

  • Our company focuses on customer experience and provides friendly services.
  • Besides being a chef, I have a passion to help other women in finding their identity and direction.
  • I have written five self-help books. Lily in the Valley is my autobiography.
  • I have worked hard to find a place in this male-dominated industry. Being a female chef, I also faced lots of discrimination.
  • My company has won Best Wedding award six times in a row from The Knot and have two Couples Choice awards from the Wedding Wire.
  • We are supplying food to the crew on the sets of movies.

My experiences as a contestant on Food Network

Food Network is the most popular channel among food lovers. I always admired this show and the judges who evaluated the dishes made by the contestants. I applied to become a contestant by sending my latest pictures. I was thrilled to pieces when I got an invitation in two weeks’ time. I underwent a tough interview process and was finally selected to be a contestant on Cooks vs. Cons, which aired in August 2017. This is a show where ordinary cooks are pitted against professional chefs with their identities concealed until the show has been completed and it is time to declare the winner.

The name of my episode was Not Your Mother’s Meatloaf. Contestants had to prepare a meatloaf in just 30 minutes, although it takes nearly 45 minutes for this job. It was a highly intense and stressful event where I knew my actions were being filmed and telecast live as I prepared a dish. There were no retakes or time to rectify mistakes and I had to get it right in whatever time I got. It was really tough to keep smiling and listening to the remarks of the men behind the cameras while preparing my dish. Cooking under the pressure of a time limit and in front of the judges was really very tough.

Not being able to stay in touch with family and friends for a long time was also a hard experience for me. But, the nerve wracking experience as a contestant on Cooks vs. Cons helped me in my preparation for the next show, Food Network Star. It was a once in a lifetime experience. It was definitely amazing to meet Chef Carla Hall, Chef Geoffrey Zakarian, and food author and TV host Daphne Oz! I had loads of fun and received love and warmth from the staff and the crew members of this show. They liked me so much that I was again called by Food Network to participate in Food Network Star. I could not believe my luck when I received the call from the channel for this show. I was on Season 14, which aired in Spring 2018. I thank my stars for finally getting recognition for my work as a chef.

Today, business is good and I’m currently focusing on personal chef services as we just moved to Atlanta. No matter what I’ve endured on my journey as a chef and business owner, my faith has consistently provided the resources and people I needed. I share my story from a perspective of showing others that anyone can fulfill their purpose in the midst of challenges and obstacles.

Candy Wallace making introductions

Disciples Escoffier International has 10 new members. On Monday, October 8, the San Diego Chapter of Les Dames d’Escoffier International held the first Disciples Escoffier International Induction and Celebration Dinner in Southern California.

Michel Escoffier with Chef Sharon Van Meter of Dallas, Texas

Presided over by Michel Escoffier, great-grandson of Auguste Escoffier and president of the Foundation Escoffier in France, the event–held at the Marine Room in La Jolla–honored:

  • Bernard Guillas, executive chef at the Marine Room
  • Patrick Ponsaty, chef de cuisine at 1500 Ocean
  • Jeffrey Strauss, owner/executive chef of Pamplemousse Grille
  • Mark Kropczynski, executive chef of U.S. Grant Hotel

2018 inductees with Michel Escoffier, Candy Wallace, and Mary Chamberlin

  • Javier Plascencia, executive chef/owner of Mision 19, Finca Altozano, Jazamando, Erizo and Cafe Saverios
  • Luis Gonzalez, executive chef/owner of Puesto Restaurant Group
  • Dame Flor Franco, executive chef/owner of Indulge and Franco’s on Fifth
  • Dame Michelle Ciccarelli Lerach, founder of Berry Good Food Foundation
  • Dame Maria Gomez Laurens, Past President of LDEI International/Hospitality Professional/Philanthropist
  • Dame Araceli Ramos, Director of Worldwide PR for Mundo Cuervo

Candy with her long-time friend Chef Jeremiah Tower

The event also drew culinary luminaries including Jeremiah Tower.

And who organized this stunning sunset evening? Our own Candy Wallace. Candy, of course, is not only a Dame, but she was inducted into Disciples Escoffier International USA in October 2014. Candy handled the behind-the-scenes work, from getting Guillas to hold the event at the Marine Room and managing the publicity to serving as the MC that evening. It was a stunning evening with a menu designed by Guillas and inspired by his early 1900’s Auguste Escoffier cookbooks.

Following the meal and induction ceremony presided over by Michel Escoffier, Candy, and Mary Chamberlin, there was both a silent auction and live auction run by Candy and Gomez-Laurens. Proceeds will fund educational scholarships and grant programs in San Diego.

Candy and Dennis Wallace

All I can say is you should have been there! You should be so proud of Candy!

What would you consider your greatest contributions to the culinary field? What do you aspire to?

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!

What are you doing Oct. 8? In San Diego, Candy will be seeing the fruits of her hard labor come to life. She’s been organizing the first Disciples Escoffier International Induction and Celebration Dinner for Southern California and Baja chefs and culinary professionals. The event, presented by the San Diego chapter of Les Dames d’Escoffier International, a group Candy is active in, will be held at The Marine Room Restaurant in La Jolla and presided over by Michel Escoffier, great-grandson of the renowned August Escoffier and president of the Foundation Escoffier in France.

This year’s inductees include Bernard Guillas, executive chef at the Marine Room; Patrick Ponsaty, chef de cuisine at 1500 Ocean; Jeffrey Strauss, owner/executive chef of Pamplemousse Grille; Mark Kropczynski, executive chef of U.S. Grant Hotel;  Javier Plascencia, executive chef/owner of Mision 19, Finca Altozano, Jazamando, Erizo and Cafe Saverios;  Luis Gonzalez, executive chef/owner of Puesto Restaurant Group; Dame Flor Franco, executive chef/owner of Indulge and Franco’s on Fifth; as well as, Dame Michelle Ciccarelli Lerach, Founder of Berry Good Food Foundation; Dame Maria Gomez Laurens, Past President of LDEI International/Hospitality Professional/Philanthropist; and Dame Araceli Ramos, Director of Worldwide PR for Mundo Cuervo.

Chef Bernard Guillas

Guillas described the menu:

“I have designed an Escoffier “Evolution” menu based on classic recipes from the early 1900s Escoffier cookbooks from my collection in memory of the Grand Maitre Auguste Escoffier. The highlights will include porcini veloute cappuccino, wild steelhead tartare, purple haze goat cheese pot de crème, Brandt farm beef cheeks bourguignon and, for dessert, passion fruit macadamia Dacquoise, paired with wines from the Languedoc Region of France, which is the birthplace of Escoffier.”

Candy’s Induction Ceremony in 2014

For Candy, who is already a Disciple d’Escoffier, this is a hugely important milestone. “Presenting the first induction ceremony in Southern California highlights the significant contributions being made by area culinary professionals,” she said. “San Diego and Baja California have become dining destinations and they are now receiving their richly deserved acknowledgement, both chefs and food and wine purveyors.”

These new inductees are in exemplary company. Along with Candy, who was inducted in 2014, recent inductees into Disciples Escoffier include Thomas Keller, Jeremiah Tower, Mark Franz, Nancy Oakes, Fred Dame, David Fink, and Cyril Chappellet.

Disciples Escoffier International is an invitation-only society of professional chefs, food and wine producers, sommeliers, Maitre d’Hotel, restaurateurs, hospitality industry professionals, epicures and food industry media. Its mission is to honor Auguste Escoffier’s memory and preserve and honor the kitchen, its culture and its continuing evolution. The iconic French chef, restaurateur and culinary writer popularized and updated traditional French cooking methods. Today, Disciples Escoffier has a worldwide membership of more than 30,000. It is in this spirit that the Disciples Escoffier International USA strives to develop its national membership, establish a culinary scholarship fund, and continue its charitable endeavors.

Want to join us? The event, which will also be the last High Tide dinner of the season at The Marine Room, will begin with a champagne and appetizer reception followed by a three-course dinner with paired wines and a silent auction.  Seating for this grand culinary evening is limited. Tickets are $179 and can be purchased on Eventbrite or by calling 619-838-5040. Proceeds will fund educational scholarships and grant programs in San Diego.

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!

This past weekend, our Candy Wallace taught at cooking class at the Cardiff Greek Festival. The class, called “Drop the Butter” Baking with Olive Oil, featured Candy demonstrating how to make a cake using olive oil instead of butter both for flavor and health. Candy was invited to show off this technique by friend and cooking teacher Mary Papoulias-Platis, who is also a certified olive oil specialist. The class was one of eight free Greek cooking classes held at the festival over the weekend, and Mary said each one drew 50 to 60 people.

The cake, as you can see from the recipe, is extremely simple to make and you can easily change up the flavors. During her demo, Candy made the cake with orange zest and thyme. But, she pointed out, you could easily bake it with lemon and rosemary–or any other citrus/herb combo you like. She also topped it with orange marmalade and at the demo, sprinkled it with powdered sugar.

Olive Oil Cake
by Candy Wallace
Yield: 1, 8-inch cake

Note: This can be made with oranges and thyme or lemon and rosemary combinations.

Ingredients

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons orange zest (lemon can be substituted)
1 1/3 cup granulated sugar
1 teaspoon finely chopped thyme or rosemary (optional)
2 eggs
2/3 cup whole milk
1/4 cup olive oil
1/2 cup orange marmalade

Directions

  1. Pre-heat the oven to 350F degrees.
  2. Sift the dry ingredients together and set aside.
  3. Rub the zest and sugar between your palms to release flavor and oil in the zest into sugar and then add the eggs, milk, and olive oil. Add the flour mixture and mix until combined.
  4. Pour into a greased and lined 8-inch baking pan.
  5. Bake for 35 to 45 minutes at 350F degrees until golden brown and the cake starts to pull away from the sides.
  6. When the cake is slightly warm cover with orange marmalade and serve.

Have you ever substitute butter for olive oil when baking? What was the dish and how did it turn out?

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!

Marticza’s Salmon Ball Recipe

Filed under: Recipes , Tags: , — Author: Caron Golden , April 24, 2017

Hey all, Candy’s weighing in with a delightful appetizer recipe she wanted to share with you. I’ll let her explain its background:

My sister, Marticza, aka Marti, and I developed this tasty spread over 40 years ago for family gatherings and celebrations because everyone in our big crazy Eastern European family loves horseradish, salmon, and being together.

I provided these salmon balls for many a  personal chef client over the years because they could keep them frozen and be able to pull them out, defrost them, roll them in chopped nuts and parsley, and have something delicious, beautiful, and different to offer their guests in a jiffy.

It is seldom that a friend or guest who samples this treat does not request the recipe, and we make certain they don’t leave the house without one.

Providing frozen appetizers and simple desserts like pre-sliced frozen cookie dough for clients was a service many requested pre-holiday time so they could entertain spur of the moment, or enjoy homemade treats any time they wanted.

It is ultimately all about service.

And keeping it personal!

Marticza’s Salmon Ball

Ingredients

  • 1, 15-ounce can of pink salmon
  • 8 ounces softened cream cheese (low fat is fine)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated onion (or ¼ teaspoon onion powder)
  • 2 Tablespoons horseradish*
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon Hickory Smoke Liquid
  • 1 1/2 cup chopped toasted walnuts or chopped toasted pecans
  • ¼ – 1/3 cup minced fresh flat leaf parsley
  • favorite assorted crackers

Directions

Mix together all ingredients EXCEPT the walnuts and parsley. Roll into ball and wrap in waxpaper. Refrigerate the ball for at least an hour, overnight is better. Remove waxpaper and roll the salmon ball in the chopped walnuts and parsley. Refrigerate until time to serve, or freeze (without nuts and herb coating) for future use. Serve with a selection of crackers or small breads.

* Marti often doubles the recipe and uses a drained 5-ounce jar of horseradish

Do you have a go-to appetizer your clients love? Let us know if you’d like to share it on our blog.

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!

New-year-background-thumb16816756

This is it! The last week of 2016. We hope it’s been a busy year, filled with exciting challenges, plenty of new clients, and a satisfying work/life balance.

But we also hope you’ve been thinking ahead to 2017 and how you can implement the changes you want to make in all aspects of your life. To do that takes some organization so you don’t get bogged down in the frustrations of the mundane.

We’ve come up with a six-point year-end checklist to help. They’re a mix of big things you can’t afford to ignore, modest but still very important, and things we hope Mom or Dad taught you growing up that are just as valuable in the professional environment as the personal. The idea is to create a foundation of success by taking advantage of the arbitrariness of the end of a calendar year to reinforce the good stuff you should be doing for yourself.

  1. Review and update your business plan: This is more than going over a checklist. This requires deep thought about where you’ve been, where you are, and what you want for next year. What are your priorities now? Have they changed? How do you go about meeting them? Do they involve new marketing strategies? New skills development? A new direction or emphasis in your service offerings? What can you do to implement them? Putting down some concrete steps to achieving your 2017 goals gives you a running start come January.
  2. Change over your annual file system: It’s so much easier to go through life having your essential documents organized–especially anything related to taxes and business records. Everyone has their system. Some still using paper. Some on the computer or in the cloud–or a combination of both. Just take the time to start your 2017 files so you have what you need easily at hand.
  3. Organize financial records for taxes: Fourth quarter taxes are due next month and perhaps your accountant, if you have one, has already sent you forms to complete before you meet to get the 2016 lowdown. This is the time to go through those well-organized files and gather your documents so you can pull everything together to file your taxes. If you’re new to having your own business, ask your accountant what expenses are deductible, how to track mileage, and how to write invoices. If you use Quickbooks, you can print out a record of your income and expenses and use that as a blueprint.
  4. Review your equipment: As a chef, your tools are among the most essential investments you make in your business. Do you need anything new or repaired? Are there utensils you lug around unnecessarily that load you down and you can get rid of? Could you use a better system for hauling your equipment? Do your knives need sharpening? Do your uniforms need refreshing? Hey, does your car need a tune up or new tires? That counts, too!
  5. Review your menus: How regularly do you update your menus? Certainly, clients will have favorite dishes you’ll need to keep in your repertoire, but it’s a good idea to refresh dishes so no one–including you–gets bored. It’s also an opportunity to challenge yourself with new skills and flavor combinations, not to mention wow potential new clients with your versatility.
  6. Say thank you: Before the year ends, get out some nice stationery and send thank you notes to clients. They’re the reason you have a business. Your letter of appreciation is an old-world gesture that will go a long way in letting them know how much you value them and their business.

We’re looking forward to an exciting 2017 and hope you are, too! Candy, Dennis, and I wish you a very happy, healthy, and prosperous New Year!

What is on your end-of-year checklist we haven’t mentioned? What exciting plans have you got for 2017?

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

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

 

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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