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!

Last updated by at .