As we all know, there’s no way to prepare 100 percent for surprises in our businesses or personal lives, but giving some thought to “what if” certainly doesn’t hurt. Things happen. It could be an injury to you or serious family illness. You just never know what may suddenly pull you away from your work.
For Carol Borchardt of A Thought for Food, it was getting her foot hooked in the strap of one of her grocery bags that sent her flying to the floor and fracturing her right knee. At the home of a woman who was the recipient of a gift certificate. While Carol didn’t need surgery, she had to stay off her feet for six weeks, using either crutches or a “saddle stool” her hairstylist loaned her. She clearly couldn’t even drive.
How did she handle her client load? “I notified my clients by telephone,” she says. “I didn’t feel e-mail or texting was appropriate. I generally have about 15 to 16 clients and called one or two per day, depending upon when I was scheduled to cook for them. They were all GREAT. Fortunately, this happened at the end of May 2014 so many were taking vacations anyway. The doctor told me I’d be out for six weeks, so most only missed one cook date as most of my clients are monthly.”
To keep on schedule, Carol went back to work while still in a brace, with the help of a friend, but got back to her routine pretty quickly after that. And while on enforced rest, she stayed productive, studying food photography and launching her blog, A Cookbook Obsession.
Jim Huff of Traveling Culinary Artist has had these health surprises happen twice in his career. The first was after emergency surgery in Arizona at the end of a vacation. His wife called all his clients to explain the situation, which turned from one week off to three weeks away. He was able to return in the fourth week with the help of an assistant. “All my clients were happy to wait for me and ate whatever was stored in their freezers, ate out, and cooked some,” he says.
The second time was also for surgery, but this time, Jim had time to plan.
“I approached each client and asked what they would prefer: Me to cook extra and fill their freezers or arrange for another chef to cover,” he explains. “Coincidentally, two clients were traveling for much of the planned time off and two preferred me to fill the freezer and one just cooked or ate out for the duration. All were very happy to have me back to good health. That time my wife was working with me as she was between jobs, so my return to work was smooth.”
Jim has filled in for other chefs on occasion. In these situations, the chefs communicated with their clients regarding menus, payments, and other issues. “This worked well, since the chefs I worked for kept control and I accepted a reduced rate from them as I wasn’t doing the menu planning, etc., and I was helping them in a time of need.”
Kathy Dederich of Chef, Please is dealing with this issue now. In early July, her husband Dan suffered a traumatic brain injury at work. After being airlifted to a nearby hospital for surgery, he is now recovering in a rehab facility four hours from their home. She expects to be there at least another couple of weeks and then Dan will move to a more intensive rehab facility where family members are not allowed to reside–meaning Kathy will return home to work.
“As luck would have it, I received more calls/emails from new/prospective clients than what I had gotten in the last six months,” she says. “Fortunately, two families have indicated they will wait until I am ready to come back to work. They have both expressed their concern for both Dan and me and send their best…mind you, I have yet to meet them.
“My regular clients have been extremely supportive as well,” Kathy adds. “They call on a regular basis to see how we both are. We sort of have an understanding that as soon as I can, I will be back to cook for them. My plan is to ask for a list of their favorites that they’d like me to make my first week back.”
For those potential new clients who had immediate needs for various functions, Kathy referred them to a friend of hers who is a full-time chef at a senior facility. She says there aren’t many legitimate personal chefs in her region so she didn’t have many referral options.
For Kathy, not working has been the right decision for her. But she encourages others to review both their finances and legal documents. “We had these completed when we were still in Illinois, but wanted to make sure we were compliant with the state of Arkansas,” Kathy says. “We finally did this in early spring. It has been a God-send because everything is in place.”
If you’re lucky enough to plan for enforced time off because you’re pregnant, you can consult with clients to figure out the best approach. That’s how Elizabeth Prewitt of Silver Plum Personal Chef has been handling her future. With a due date of August 23, she scheduled clients through the 12th with the understanding that the last couple of dates might have to be unexpectedly cancelled if he showed up early (he didn’t and as of now, they’re still waiting).
Beth started telling clients in person about three to four months ago. She hired an assistant toward the end of her work period, but it was clear that the assistant was to help her. She wasn’t a Beth clone.
“So as the due date got closer, and I realized that I was simply going to have to take time off with no replacement/contingency plan for my clients, I let them all know, again, in person,” Beth explains. “My plan is to take two to three months off, and start scheduling again when I’m ready. (I have yet to secure child care, which will probably dictate exactly when I can start working again—my next huge stressor!) Since I’ve never done this ‘having a kid’ thing before, I didn’t want to make any promises I couldn’t keep, so I haven’t given anyone a firm return date. As most of my clients are families with young kids, and I primarily communicate with the ladies of the households, they have all been very understanding with this. This doesn’t mean I’m not worried about client retention, though. The longer I’m away from them, the more likely they are to find other solutions that work just fine for them.”
So, what are the takeaways from these chefs’ experiences?
“Kathy Dederich said it when she told us, “I encourage others to do a review of their finances as well as legal documents,” says Candy Wallace, the APPCA‘s founder and executive director. “Knowing where you are can save a lot of time and angst in a crisis.
“Jim Huff and Carol Borchardt turned to family and friends for physical assistance in their abbreviated operation of businesses, and ALL of the chefs did the smart thing in contacting their clients immediately and including them in the decision-making process of keeping their businesses viable during their recuperation processes as well as allowing the clients to take part in the planning process of their return to operations,” Candy observes.
“Carol was able to use much of the enforced time off to learn a new craft, food styling and food photography, which has become an enriching part of her culinary business plan,” adds Candy. “And Beth Prewitt is settling into a new home and getting ready to be a new mom. I think you could say they used ‘down time’ to forward the action for their futures.”
But Candy does emphasize the importance of getting to know and befriend colleagues to get learn one another’s specialties and levels of experience so you can refer business back and forth to each other–and back each other up in case of emergencies like the ones above. And she relates a story that hits close to home.
“Many years ago I was out training two new members in San Diego when I arrived at home to find all of my neighbors standing on my front lawn. When I got out of the van I was told that my husband Dennis had had a heart attack and had been taken to a local hospital. I took off immediately for the hospital and did not return home until around 3 a.m. when the cardiologist told me Dennis was going to live and sent me home. I arrived and found all the lights on in the house and the doors open. I thought, great, Denny is in the hospital, and now it looks as if we have been robbed…I walked in and found a group of local personal chefs I had worked with over the years waiting for me. They had cleaned our house, filled the fridge and freezer with heart-healthy meals, and had gone through my file info and contacted all of my clients to let them know I would not be available for the next three months while I helped Den recuperate, and that they would be providing service on their regular schedule.
“There was nothing I could say. I sat down on the couch and burst into tears. That night the APPCA was officially created to support the chefs we trained through the original Personal Chef Institute. The association was created so that all members could experience the genuine support and respect for one another we experienced as a result of Denny’s heart attack. Talk about a silver lining.
“Please make an effort to get to know your local colleagues. Offer to go along with one another on occasion as an unpaid guest chef so you can know one another’s skill level and get to know one another on a personal as well as a professional level. Refer appropriate business leads back and forth to one another. I say it often, and I’ll say it here again, ‘We are all in this together as personal chefs, and it simply makes sense to take care of one another and take care of the personal chef career path so that we all win at the career and life path we have chosen.'”
What plans have you made for your business in case of a health or other emergency?
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.
So many chef stories begin with childhood anecdotes of cooking with grandparents or just being born with a passion for food. For Silver Plum Personal Chef’s Elizabeth Prewitt, preparing food started simply as a post-college bargain with her parents. After graduating from Auburn University with an industrial design degree, she moved back to the family home in New Orleans. The deal was that they would buy the food if she would cook it–not necessarily because she had proven skills, but because they were working hard at their consulting business and didn’t get home till late. They needed someone to make dinner.
You could call that her first personal chef gig.
Prewitt was self taught, with the help of her parents’ subscriptions to Cooking Light and Cooks Illustrated (“I have no idea why they had these subscriptions,” she joked.). She muddled along with those and chefs from Food Network. Until Hurricane Katrina hit. Then she and her parents headed a bit north to Kentucky where her sister lived in Louisville. And it was then that she decided to attend culinary school at Louisville’s Sullivan University, where she graduated magna cum laude in 2007 with a specialty in baking and pastry arts.
“I’ve always loved the arts and creative expression,” Prewitt explained. “Cooking is a way for me to be creative three times a day. I like doing things I’m good at and the more I cooked and baked the better I got. And, it’s a way to help people.”
During this time, she’d had a long-distance relationship with the man who would become her husband. He lived in Chicago, so eventually Prewitt moved there to be with him. She’d already done the restaurant shift thing, having worked at New Orleans’ famed Commander’s Palace and Louisville’s Proof on Main. “I had worked in enough restaurants to know I didn’t want to do that,” she recalled.
So, instead she took jobs that would give her steady daytime hours that would allow her to spend evenings and weekends with her husband. She worked for awhile with a jewelry designer, then as a receptionist at an architecture firm. But when the recession hit and she got laid off, she did some research on Sullivan University’s website and learned “that personal cheffing was a thing.” The university offered a degree in this but Prewitt thought, “shoot, I could do that.” She found APPCA through Sullivan, became a member, and launched her business in 2010.
Today, it’s thriving, thanks to a lot of word of mouth and a dynamic website filled with her beautiful food photography. She focuses on higher-end clientele, emphasizing high quality and customization. “I want to give my clients the experience of fine dining on their schedule in their home,” she said. She specializes in bi-weekly and monthly service and special events. “And I’ve been very successful doing that. I just stick with my strength.”
Prewitt also has a food and travel blog, onehundredeggs.com, which features recipes and her travel stories.
One thing that Prewitt feels has given her an advantage in her business–which is currently running a waiting list–is the fact that she’s a trained pastry chef and baker. “I definitely think it gives me an edge, especially for dinner parties. I can make an amazing dessert for a client that works with the savory meal I’ve created.”
Prewitt is sharing with us a simple holiday treat she makes for friends every year.
Crispy Chocolate-Mint Guys
From Elizabeth Prewitt, Silver Plum Personal Chef
Makes about 50
These could not be simpler. They’re a fantastic way to use up any leftover melted chocolate, if you ever have any. Take care when adding the peppermint oil, as one drop too much can make them taste unbearably minty.
10 ounces good-quality chocolate (not chocolate chips)
1/8 to 1/4 teaspoon peppermint oil (not extract)
2 cups (about 4 ounces) puffed rice cereal (such as Rice Krispies), or a little more if needed
Chop the chocolate into 1/2 inch pieces, leaving about a third in larger 1 inch pieces (which will help temper the chocolate). Place all the chocolate in a medium to large microwave-safe bowl.
Heat the chocolate in the microwave on high for 45 seconds. Remove and stir (it will not be very melty yet). Continue microwaving in 10 to 15 second increments, stirring after each one, until the chocolate is mostlymelted, but a few large lumps remain (this is important to help the chocolate temper properly; do not fully melt it in the microwave).
When chocolate is heated enough, remove from microwave and stir gently until all lumps melt. This may take a minute or two. It’s okay if all the chocolate doesn’t melt, just remove those lumps after stirring.
Stir in the peppermint oil in 1/16 teaspoon increments (it’s easiest to add such a small amount with a dropper or pipette), tasting after each addition, until chocolate has a noticeably minty flavor. Add the oil until you’re okay with the flavor. Note: peppermint oil is potent, and adding too much can make these taste unbearably minty, but you do want it to be a little too minty right now — just a little —to account for all the cereal you’re going to add. (If you accidentally add too much oil, melt some more chocolate and stir it in. Solved.)
Add the cereal and stir until fully coated, using extra cereal if necessary. Spoon out onto a wax-paper-lined sheet tray in bite-sized mounds, a shy tablespoon or so per mound.
Let sit briefly, about 15 minutes. If properly tempered, the chocolate will begin to firm up. If not, place in refrigerator until set. Even if they don’t look perfect, they’ll still taste the same.
Photos courtesy of Elizabeth Prewitt
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.