It’s been a few months since the country locked down. That means we’ve had some time to rethink how we go about serving clients–and if we’re serving clients.

Brian Kasten of the Supper Solution in Vermont and an APPCA member explains, “When I saw this coming I secured a commercial kitchen that was unused and have done a temporary transition for those clients I have that are immune compromised. One day a week I work out of this kitchen to cover those clients and I am the only one allowed in… Plus I spend two hours re-sanitizing before any equipment is moved in. And then afterwards.”

Kathy Dederich of Chef, Please! in Arkansas and also an APPCA member recounts, “We have a man here who was in the process of opening a restaurant…his plans are on hold, but he’s cooking in a church kitchen for the community. The church pays for the food, but they accept donations. In a twist of fate, the American Legion hall decided to sell their building and, rather than build out the initial space he had selected, he’s hoping to take over the hall…which is a much nicer facility. Talk about serendipity!”

On June 3, 2020, Eater published a story about how New York’s fine dining chefs have done a 180 and have been starting entrepreneurial home businesses. Alejandra Nicolon, laid off as a pastry chef from Eleven Madison Park, is now making bagels with her husband Andre Lev Pavlik, formerly sou chef at Tom Colicchio’s FiDi restaurant Temple Court. Daniel Burns, from closed, Michelin-starred restaurant Luksus, is making meals. Kate Telfeyan, formerly the chef de cuisine at Mission Chinese Food is not only making dishes like cumin-spiced lamb and kimchi stew, but she’s delivering them herself by bike.

As a personal chef, you probably find this sounds familiar and perhaps not quite kosher.

“We developed the personal chef concept almost 30 years ago specifically to provide a legitimate alternative career path for professional culinary workers who found it difficult or impossible to work in traditional commercial kitchen situations yet chose to support their families using their culinary skill and expertise,” explains APPCA founder and executive director Candy Wallace. “We worked with state and city governments to develop a template to assist chefs and cooks in setting up and operating legitimate, successful businesses as personal and private chefs which meant operating within the safety and licensing requirements of their particular municipalities so the industry could grow and contribute to the benefit of clients who required or desired the service and the financial stability of the chef owner/operator.”

Candy points out that food preparation in residential kitchens being delivered to client’s homes or businesses is illegal in all 50 states in the U.S. Operating with a municipal or State business license, specific local Food Sanitation certification and Specific General Liability Insurance coverage is also required.

So, if you’re not already a personal chef and certified, please, she says, pay attention to these important requirements before you proceed.

“In our current reality of the Covid-19 virus, cooking for clients in your home or their home at this time is dangerous from a potential virus transfer standpoint but also from a legal vulnerability standpoint. If any of your clients or their extended family members become sick, you are a big target,” Candy emphasizes. “If you have no liability insurance coverage, you are cooked. If the health department or city administration departments in your city or state choose to pursue you, they will, and you will find yourself in a morass of red tape that will prevent your being able to open another business.

“Please think before you act.”

Candy suggests that instead you locate a licensed commercial kitchen and deliver safely and legally from it. Protect yourselves by being aware of local requirements and cover your bases.

“I have been a professional chef, author, educator and advocate for many years, and have dedicated my life to the industry I love,” Candy says. “Please be careful, keep safe, be strong, and be kind, support your colleagues, and most of all, be proud of your craft.”

What have you been doing with your business since the lockdown? Have you discovered some useful workarounds to serve clients?

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!

We Can Do This!

Filed under: Business Strategies , Tags: , , — Author: Caron Golden , March 16, 2020

How’re you doing? Coping with the chaos? Our chef members are the rocks of their communities. In times of disruption there may be nothing more important than to have focus, a strategy, pragmatism, and, yes, optimism. Every state and locale is experiencing this coronavirus pandemic differently so far but what we have in common is to critical mandate to protect ourselves and our society by following CDC guidelines and keeping up with federal, state, and local direction.

APPCA’s founder and executive director Candy Wallace has been through tumultuous periods before–from recessions to 9/11 to other pandemics. Naturally, she has a great perspective on what we’re going through now and advice for member chefs.

I have been struggling with this situation, like you, for weeks, watching it evolve so that I could offer realistic recommendations and suggestions to support our personal chef members.

This is even more challenging than the financial challenges of 2008 with the gravity of a global pandemic. Safety from contagion is paramount. Peace of mind, professional leadership, and stability are vital to prevent panic. Personal chef clients hire us because they need/want our assistance and guidance, so how can we continue to be useful in the present situation?

Let’s address first what we are dealing with: A fear of food source instability that’s causing panic buying, fear of exposure, and a lack of comprehensive information and/or direction from our government to name a few. Let’s not forget anxiety and the collapse of our way of life when it comes to employment, healthcare, education, sports/entertainment outlets, and organized face-to-face religious support and worship.

Let’s be honest. We are in a state of chaos where the parameters change with the fluidity of liquid mercury so the ability to adapt service for clients while remaining safe is the quandary.

What do we know with certainty at this point?  Not much. But this is no time to panic. We’re smart; we’re resourceful. And we’re among the luckiest of our citizens. So, let’s make use of it. How? Think of this period as a time to prepare, do your best to help clients and your families, and plan for the future–because this will resolve and life as we knew it will resume.

I have no doubt that when the chaos settles and the fear factor is reduced, personal chefs are going to be a big part of the recovery process and an enormous asset for a population that wants to get well and maintain  a healthy lifestyle. So stay in touch with your current and past clients, offer services that don’t put you in any jeopardy, and be a resource of advice and tips on being safe in their home kitchens in an epidemic and they will rely on you in the future.

What do I advise?

  • Wait. Watch. Pay attention. Rest. Exercise. Eat well. Keep safe. Remain calm.
  • Prepare to react quickly when we have real and reliable information.
  • Use this opportunity to update your recipe files and develop new healthy recipes.
  • Help current clients by updating them on ways to stay safe and offer support through communication and information.
  • Use social media to communicate your presence and commitment to the well-being of your clients and your community. Post current information impacting resources that impact your specific area so they will turn to you as a reliable source of information and support.
  • Stay in touch with your professional colleagues to glean and share information, suggestions and support.
  • Stay in touch with us–we have our forums and Facebook page and group that are all great resources for sharing information and comparing notes.

Let’s face it, our world is changing. We are in what I refer to as a breakdown across the board of Epic Proportions, and yes, I intentionally capitalized those last two words. We must be part of the equally Epic BREAKTHROUGH that is on the other side of this dreadful current reality.

In order to survive as professional personal chefs and rebuild our businesses and industry we must choose to be part of the change, be able to adapt and address the realities that are in the process of revealing themselves, and act quickly implementing a new service model when we have enough real information to determine direction.

In the next week stay safe, rest, reflect and recharge your batteries. And be sure to let us know what you need from us and keep us posted on what’s happening in your community!

Are you still able to work with clients? What kinds of challenges are you facing and how are you resolving 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!

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