The Professional Personal Chef: The Business of Doing Business as a Personal Chef

The definitive guide to a successful career as a professionalpersonal chef

The job of professional personal chef is one of the fastestgrowing careers in foodservice. People are choosing to becomepersonal chefs in order to have a culinary career on their ownterms, with a self–determined schedule and freedom from restaurantstrictures. Not only do personal chefs have the chance to work withfood in a more creative, personalized way, they are also able toapproach their careers with a more entrepreneurial businesssense.

Written by Candy Wallace, the founder and Executive Director ofthe American Personal and Private Chef Association (APPCA) and GregForte, CEC, CCE, AAC, The Professional Personal Chef offers thedefinitive guide for starting and growing a successful professionalpersonal chef business. It covers the skills and competenciesrequired for the American Culinary Federation′s Personal CertifiedChef certification, and lays out a practical road map for thischallenging but rewarding career.

Filled with resources rich in detail, this useful and engagingtext covers:

The evolution of the professional personal chef careerpath The benefits and disadvantages of various forms of businessownership Operating legally Writing an effective business plan Creating a vision statement, mission statement, and elevatorspeech for your personal chef business Managing and securing finances Identifying target markets and revenue streams Developing marketing and sales plans and quality customerservice A day in the life of a personal chef

In each chapter, learning outcomes, key terms, and reviewquestions reinforce the key concepts. From the Field featurespresent interviews and real world experiences from working personalchefs.

A complete instructor support package providing businessresources, syllabi, and project suggestions is posted on acompanion Web site at www.wiley.com, and also offers samplebusiness plans, recipes for menus, forms, and other usefuldocuments.

Culinary arts instructors seeking a classroom text, as well asindividual culinary professionals and amateurs interested instarting or growing a personal chef business, will find TheProfessional Personal Chef the essential A–to–Z guide to thisexciting career.

Chapter 1. The Evolution of the Personal Chef.

Chapter 2. Forms of Ownership.

Chapter 3. Operating Legally.

Chapter 4. The Business Plan.

Chapter 5. The Big Three.

Chapter 6. Finances.

Chapter 7. Identifying Your Market.

Chapter 8. Sales & Service Process.

Chapter 9. Marketing.

Chapter 10. Customer Service.

Chapter 11. A Day in the Life of a Personal Chef.

Chapter 12. Revenue Streams.

Appendix.

Index.

Candy Wallace is the founder and Executive Director of theAmerican Personal and Private Chef Association (APPCA) andInstitute (APPCI). Recognized as the leading national authority onthe subject, Chef Wallace has been teaching the business of being apersonal chef to culinary students for the past eleven years. In2003, she was awarded the International Association of CulinaryProfessionals (IACP) Award for excellence asBusinessperson/Entrepreneurof the Year.

Greg Forte, CEC, CCE, AAC, is the Director of the UtahCulinary Institute at Utah Valley State College. Chef Forte hasbeen teaching culinary arts to students for over eighteen years. Heis coauthor of Electric Bread.