CandyWallaceAPPCAheadshot (low rez)

This past weekend, Escoffier Online International Academy celebrated its 2016 graduating class online and our own Candy Wallace delivered the commencement address. Candy considers it to be a tremendous honor to have been asked to speak to the students, but it’s no surprise that they would invite her. After all, she has had close ties to Escoffier. In 2014 she was inducted into Disciples of Escoffier, and has been serving on the Advisory Committee of the Auguste Escoffier Schools of Culinary Arts.

During her 12-minute talk, Candy reviewed her own culinary career and how, 24 years ago, she came to launch the then-new profession of personal chef. For Candy, it’s all about having options throughout your career. You may start on the line in a restaurant and love the demands and hours of that job. But maybe 10 years in or 20 your priorities change. Candy wanted to create an option for culinarians who wanted to continue to cook for people to be their own boss, have their own business, focus on their dreams–but in a way that suits their changed lifestyle or interests.

In her address, Candy emphasized the value of learning in the course of a culinary career. She told the graduates that if they’re entering the industry in a restaurant to learn something everyday. To volunteer to take on tasks. To keep your mouth closed and do what you’re asked and do it with joy. The time will come soon enough when your skills catch up with your opinions and your opinion will then be valued by a time-pressed executive chef.

And, throughout your career, she said, “Read, watch videos, travel if you get the chance. Developing a global palate is a lifelong journey that you’re going to enjoy. Get out, look around, taste, and talk to the farmers and chefs and fishermen you encounter in your travels and learn.”

Candy also did a special call out to one of our valued APPCA members, Beth Volpe of Savory Eats by Beth in Glendale, California. Beth, she said, had joined APPCA and launched a successful personal chef business but wanted to have official culinary credentials, so she asked Candy for advice. Candy suggested Beth enroll in the Escoffier Online International Academy. Beth did so the next day and now she was one of the graduates Candy was congratulating in her commencement address. “She kept her word and did the work. I’m proud to call her my colleague,” Candy said.

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It turned out that shortly after the delivery of the address, Candy received this note from Beth:

Hi Candy,

At 8:00 am this morning Joe (my husband) and I settled in with our coffee to watch Graduation.  I was very excited for him to hear you speak and put a name to the face.  You are obviously my mentor and he has heard me talk forever about you and your success. Your speech was so fantastic and outlined your journey and the culinary path of being a personal chef. Needless to say we both about fell off the couch when you mentioned me. And at the same time started tearing up. We were so shocked and so humbled and proud. I can’t thank you enough for such a mention. I feel so honored and am still in awe. You have certainly made our day, our month, our year. 

I had my family watch this graduation ceremony not knowing that I would be mentioned and they too were thrilled.

Thank you for remembering me.  You changed the course of my life and allowed me to make the dream come true.

With warmest regards and XOXO

Beth

We hope that as you search for your culinary direction you consider all your options–there are so many now–and that a grounded education is your first step. And if your journey is to become a personal chef, that you get in touch with Candy at APPCA so that she can help guide you on your path and give you the help you need to establish and run a thriving business. We hope that watching her address below gives you the inspiration you’ve been looking for to take your next steps!

Are you considering a culinary career? What is your passion when it comes to food and cooking? Is being a personal chef an option for 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!

On Oct. 19 one of the most prestigious moments of my culinary career took place when–with the smack of a spatula–I was inducted into the Disciples of Escoffier. At a magnificent gala at the InterContinental The Clement on Cannery Row in Monterey (which I actually also co-emceed along with Disciple and Les Dames d’Escoffier’s Mary Chamberlin), nine of us were brought into this premier international gastronomic society, established in France, which honors the memory of Auguste Escoffier, the father of modern French cuisine. The society’s mission is to promote and preserve his work, and promote culinary education and apprenticeships encouraging young people to discover the desire and motivation to work as professional chefs.

Escoffier Gathering of the Gourmands

Proceeds from the gala, hosted by The American Institute of Wine & Food and Les Dames d’Escoffier Monterey chapter are slated to provide a full culinary scholarship to a Northern California student to the Auguste Escoffier School of Culinary Arts. My friend Michel Escoffier, Auguste Escoffier’s great-grandson, oversaw the induction.

Michel Escoffier

And, in fact, I received my Red Disciples of Escoffier chef sash from him, as Mary looked on.

Candy being inducted by Michel Escoffier

So, what kind of company was I in? The other inductees included:

  • Executive chef Thomas Keller of the French Laundry and Per Se
  • Chief Pierre Bain of Fandangos
  • Executive Chef Nathan Beriau of the Ritz Carlton, San Francisco
  • Wine Producer and Owner Bill Stahl of River Ranch Vineyards
  • Chef Tene Shake, President of the American Culinary Federation
  • Executive Chef Robert Mancuso of the Bohemian Club
  • Chef John Pisto, Restaurateur and host of “Monterey’s Cookin’ Pisto Style”
  • Executive Chef Ben Diaz of Rosa Mexicano

Induction Ceremony

Additionally, Chef Cal Stamenov of Bernardus Lodge & Spa, and a Disciple of Escoffier, was honored. And, Mary presented a donation to chef Paul Lee from the Drummond Culinary Academy at Rancho Cielo Youth Campus, a Salinas nonprofit that works with at-risk youth, teaching them the skills to work in our local culinary and hospitality industry. Dennis and I donated a full live seminar experience, a year’s personal mentoring, and a full year membership in APPCA to a graduate of the Drummond Culinary Academy.

Candy's induction

As wonderful as the event was–and it was special–my take aways from being inducted into such a high-profile and exclusive culinary society are two-fold. Personally, it was a humbling, enlivening, and deeply meaningful experience. Only the cream of the culinary industry is ever considered or invited to participate in this society that protects and practices the legacy, philosophy, and culinary skill of Auguste Escoffier. I simply didn’t see it coming, especially since traditionally they haven’t inducted women. So, it was enlivening from the standpoint that I am one of the few women–and the only one in this group–inducted into the society to date. And, of course, it was meaningful as a public recognition of a lifelong career that has focused on establishing a different kind of career for chefs.

That, in turn, makes this an honor that reflects on the worthiness of our organization and the success of our members. It’s a clear validation of the personal chef career path. It’s validation that the level of skill and commitment to professionalism held by personal and private chefs is as real as it is for executive chefs in the commercial kitchens of the finest restaurants and hotels and private clubs throughout the world. The Disciples of Escoffier recognize this–and recognize the value of our organization as a means of building, promoting, and protecting this career path. In being honored with this induction into this great society, APPCA and its members have also been honored.

Wine opener

Now I can’t duplicate the breathtaking champagne toast by saber from that evening, but I raise a virtual glass to all of you, our APPCA members, who have also dedicated your lives to a career that seeks to bring joy, health, and well-being to clients through the food we create for them. Whenever you have a moment when life is just too crazy or you’re feeling frustrated–and we all have them–you can fend off that negativity by telling yourself that you are doing good work and that your path has been acknowledged by the best in your industry as being special and worthy of the highest honor.

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.