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!

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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