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The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only) Hardcover – February 26, 2007

ISBN-13: 978-0471752196 ISBN-10: 0471752193 Edition: 1st

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Frequently Bought Together

The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only) + How to Start a Home-based Personal Chef Business, 2nd (Home-Based Business Series) + How to Open & Operate a Financially Successful Personal Chef Business: With Companion CD - ROM
Price for all three: $111.76

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Product Details

  • Hardcover: 224 pages
  • Publisher: Wiley; 1 edition (February 26, 2007)
  • Language: English
  • ISBN-10: 0471752193
  • ISBN-13: 978-0471752196
  • Product Dimensions: 11 x 8.7 x 0.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #689,308 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

The definitive guide to a successful career as a professional personal chef

The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.

Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.

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

  • The evolution of the professional personal chef career path
  • The benefits and disadvantages of various forms of business ownership
  • Operating legally
  • Writing an effective business plan
  • Creating a vision statement, mission statement, and elevator speech for your personal chef business
  • Managing and securing finances
  • Identifying target markets and revenue streams
  • Developing marketing and sales plans and quality customer service
  • A day in the life of a personal chef

In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.

A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.

Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.

About the Author

Candy Wallace is the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Institute (APPCI). Recognized as the leading national authority on the subject, Chef Wallace has been teaching the business of being a personal chef to culinary students for the past eleven years. In 2003, she was awarded the International Association of Culinary Professionals (IACP) Award for excellence as Businessperson/Entrepreneurof the Year.

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


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Customer Reviews

4.4 out of 5 stars
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I'm not done reading it yet, but so far, it's been extremely informative!
Chef Kathy
Anyone remotely interested in becoming a Professional Personal Chef must adopt this book as their Personal Chef Bible.
Traveling Culinary Artist
Candy Wallace and Greg Forte do a terrific job walking the reader through every aspect of the Personal Chef Business.
Harvey M. Golden

Most Helpful Customer Reviews

14 of 15 people found the following review helpful By B. Morse on December 31, 2007
Format: Hardcover Verified Purchase
I was a little disappointed to see that the first 100 pages or so is a basic primer on starting a business. There are better books for that, my favorite is Small Time Operator. The rest of the text is more of what you would expect, but I think it could go much more in depth. I would like to see the author leave the basic business info, such as whether to incorporate, run as a sole proprietor, etc., to other books and expound on the daily issues of a personal chef. All in all a good basic primer, but I think something more is needed for someone really considering starting a business in this field.
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4 of 4 people found the following review helpful By J Hammer on November 4, 2008
Format: Hardcover Verified Purchase
This is the most COMPLETE book one can get when wanting to start your own Personal Chef Business. It explains EVERYTHING you need to know including a small contract to sign on your behalf as well as the clients, a client assessment form, quizzes at the end of each chapter, how to store your foods after cooking them, a few recipes... A MUST GET BOOK if you want to start your own personal chef business. I highly recommend it.
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2 of 2 people found the following review helpful By JessicaAnn on March 19, 2012
Format: Hardcover Verified Purchase
I was really excited about getting this book. I thought for almost 50 bucks it would go in depth and provide all the information I needed to become a Personal Chef. Unfortunately it is a very shallow book. It hardly goes into detail about the personal chef side and most of the book is about starting your own business. I was disappointed that the business part wasn't even specific to becoming a Personal Chef, it was just very general business knowledge that takes up over half the book. The layout of the book is poor. It doesn't flow well. If you are looking for a book about how to run a business, there are better, cheaper, more in-depth books for that. I will be returning this book, I don't believe it is worth $46. If this was only a $13 book I wouldn't be so disappointed. I believe there are better, cheaper books out there. Hopefully the next two books I just ordered (How to Start a Home-based Personal Chef Business & How to Start a Home-Based Catering Business, both by Denise Vivaldo) will be more in-depth. :)
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1 of 1 people found the following review helpful By Yvonne Bentley on October 10, 2009
Format: Hardcover Verified Purchase
This book is very informative and has guided me from the moment I checked it out of my school's library 2 years ago. I knew I had to buy a copy for myself when I got tired of re-checking it out from school.

It gives you all the information you need: legal, licenses, how to apply for licenses and how to state your type of business as a "service" when it comes to licensing (different fees or no license is required for some), etc.

It is an invaluable resource for me and I know I will refer to it again and again. I will also look for an updated version to be certain I am up to the minute when it comes to this business.
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1 of 1 people found the following review helpful By W. J. Wentz on September 5, 2008
Format: Hardcover
Good advice that covers all aspects of becoming a successful Personal Chef. Well organized and written in specific terms that clearly outlines practical steps for application. Fundamentally sound information for anyone aspiring to be professionally competent in a very rewarding vocation.
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1 of 1 people found the following review helpful By Hillary Short on March 27, 2008
Format: Hardcover Verified Purchase
This book covers every aspect of starting your own personal chef business. It even helps with the type of products needed to store the food in the freezer and reheating instructions. I used many of her templates to set up my business with my clients.
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14 of 21 people found the following review helpful By Traveling Culinary Artist on March 7, 2007
Format: Hardcover Verified Purchase
This book speaks from experience! It resonates the actual voices of Personal Chefs and extols their expertise. Anyone remotely interested in becoming a Professional Personal Chef must adopt this book as their Personal Chef Bible. Yes, it is a text book; yes, it is packed with detailed information; yes it has review questions & exercises; and YES it is the REAL DEAL! Candy Wallace, as the Executive Director of the APPCA, has tirelessly promoted the Personal Chef Industry to bring it to the forefront of the Culinary World. And further, she has proven it is a viable field of choice for a very diverse group of cooks. From Executive Chefs to Homemakers to Mid-Life Career Changers, we all continue to benefit from her driving force of energy for true validation. Her collaboration with Greg Forte, an excellent hunter-gatherer of specifics, has produced the ultimate resource for our industry. I applaud them both for a stellar performance. Now, this resource can prepare the aspiring student for a satisfying career in the food industry that is as much about the service as the food. Read, digest and practice!

Chef Jim
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6 of 9 people found the following review helpful By Harvey M. Golden on February 26, 2007
Format: Hardcover
This book is The Authority on the Personal Chef Industry.

For anyone interested in learning about the Personal Chef Industry this bbok is a must have. Anyone who already is a Personal Chef like myself this is the book for us.

Candy Wallace and Greg Forte do a terrific job walking the reader through every aspect of the Personal Chef Business.

Interested in learning more about what we do as Personal Chefs or wanting to become a Personal Chef or Want to be your own Personal Chef learn how to save time and create delicious and healthy meals for your loved ones this book is a must have.

Chef Candy Wallace and Greg Forte Thank You for this great insight into one of the most exciting culinary fields today.

Thank you,

Chef Harvey M Golden
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